Roasted Carrots

 6 big carrots, cut fry-size

1 1/2 Tbs olive oil

1/2 tsp + 1/8 tsp  course salt

1/4 tsp black pepper

1/2 tsp parsley.                                 

Toss.  Bake at 400 on convection for 20 min

No Bake Peanut Butter Buckeye Bars

1/2 c plus 1 Tbs butter, softened and divided

2 c creamy PB

3 1/2 c powdered sugar

1 1/2 tsp vanilla 

2 c chocolate chips (12 oz)

1. Place 1/2 c of butter, PB, powdered sugar, and vanilla in a large bow.  Beat using an electric mixer until smooth.  The dough will be very thick and a little crumbly.
2. Line a 9x13" pan with parchment paper.  Transfer the PB dough into the pan.  Press the dough firmly into the dish.
3. Add chocolate chips and the remaining 1 Tbs butter into microwave-safe bowl.  Microwave in 30-second intervals, until smooth (about a min and half).
4. Pour the melted chocolate over the top of the bars and spread evenly.  Refrigerate for 1 hour.  Carefully remove the bars from the pan by pulling up on the excess parchment paper, and transfer to a cutting board.  Slice with a sharp knife.
5. Return to the fridge for at least 1 more hour, or until ready to serve.

*For best results, refrigerate the bars for 30-60 min before cutting.  Don't allow the chocolate to fully set before cutting, or it will crack

Pasta e Fagioli Soup

Pasta e Fagioli Soup

Ingredients

• 1 pound meat:  ½ ground Italian sausage, ½ ground beef 

• ½ yellow or white onion diced

• 3 teaspoons minced garlic

• 4 cups beef broth (do 5 1/2 c if using crockpot)

• 1 can white great northern or navy beans, rinsed and drained

• 1 can red kidney beans, rinsed and drained 

• 1 15 oz can tomato sauce

• 1 15 oz can diced tomatoes (not drained)

• 2 celery ribs chopped

• ½ cup carrots chopped or sliced

• 1 cup ditalini pasta boiled til tender (or in crockpot just add 1 c broth at beginning then add pasta at end)

• 1 teaspoon salt or to taste

• 1 ½ teaspoons dried Italian blend seasoning 

• ¼ teaspoon crushed red pepper flakes

• fresh basil, cracked black pepper, grated parmesan cheese (for topping)

Instructions

Slow Cooker:

1. Saute the meat, onions, and garlic in a pan on the stove over medium heat. (If meat is already cooked, just put onions and garlic in crockpot, raw)

2. Combine all ingredients except pasta in slow cooker, cover, and cook on high for 4  hours or on low for 6+ hours. 

3. About 30 min with crockpot on high, add pasta, or 60 min. on low.  (Or after being on high turn it to “keep warm” and can add noodles for 1 ½ hours)

Instant Pot: 

1. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.

2. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.

3. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."

4. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

Package sugar cookies

If you have to use the package...

Make as directed

Roll into heaping 2 Tbs scoop balls

Roll in sugar, leave as balls

Bake about 8 min, until slightly brown around edges.  Will be nice and soft.

Heather's Mint Fudge

Heather’s Mint Fudge

Mint Layer

2 ¼ c sugar

6 oz evaporated milk

4 Tbs butter

1 pkg (11.5 oz) white chips

⅓ c heaped marshmallow cream

¼ tsp peppermint extract or oil

Fudge Layer

2 ¼ c sugar

6 oz evaporated milk

4 Tbs butter

1 pkg semi-sweet chocolate chips

⅓ c heaped marshmallow cream

Directions:

1. Layer 2 sheets wax paper in 9 x 13 pan, oil.

2. Make mint layer:  

1. In medium pot add sugar, milk, and butter.  Bring to a boil over medium heat.  Reduce to low, stir constantly 5 min. 

2. Remove from heat, stir in white chips, marshmallow cream, and peppermint.  Mix well. 

3. Pour into 9x13.

3. Make fudge layer the same way.

4. Pour over mint layer.

5. Chill in refrigerator at least 3 hours.

Pear Sauce

 1/4 c water

1 gallon pears

1 tsp cinnamon

1 tsp vanilla

Cook until soft

Instant Pot 5 min, release 10.  May need to drain

Process 20 min.

Mint Frosting

 

• Not sure if this is the exact recipe!  But try...
• 
  
• 
  
• 8 oz. cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. milk
• 1 tsp peppermint extract
• 4 cups powdered sugar

Or here's Mel's:

• 1 cup (227 g) butter, softened to room temperature 
• 8 ounces (227 g) cream cheese, softened to room temperature
• 32 ounces (907 g) powdered sugar, (about 7 cups)
• ½ cup heavy cream
• 1 teaspoons pure vanilla extract
• 2 teaspoons peppermint extract
•  Green food coloring

Summer Skillet Lasagna

SKILLET SUMMER VEGETABLE LASAGNA

yield: 6 SERVINGS

 

prep time: 15 MINS

cook time: 20 MINS

total time: 35 MINS

INGREDIENTS

• 1 to 2 tablespoons extra virgin olive oil
• 1/2 cup chopped yellow or white onion
• 4 garlic cloves, minced or 1 teaspoon garlic powder
• 1 (28-ounce) can diced tomatoes (see note)
• 1 teaspoon salt, I use coarse, kosher salt
• 10 curly-edged lasagna noodles, broken into 1 or 2-inch lengths (*or use 8 1/2 oz. bow tie noodles)
• 1 small zucchini, cut into 1/2 inch chunks (*Shred)
• 1 small yellow squash, cut into 1/2 inch chunks (*Shred)
• 1/4 cup chopped fresh basil (*or 1 Tbs dried)
• 1 cup ricotta cheese, whole milk or part skim (*3/4 c is fine)
• 1 cup freshly grated Parmesan cheese (*3/4 c is fine)

INSTRUCTIONS 

• In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
• Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
• Scatter the broken noodles into the skillet, layer the drained tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
• Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking - add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
• Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

NOTES

Skillet: if you don't have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe. 

Substitutions: you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few! 

Tomatoes: sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/skillet-summer-vegetable-lasagna/

Tomatillo Dressing

 1 pkg Ranch dressing mix, not buttermilk

1 c mayo

3/4 c buttermilk

2-3 tomatillos, husked, and cut in half

1 med jalapeño, roughly chopped, no seeds

1+limes

1/2 bunch cilantro

1 tsp minced garlic

Slow Cooker Mashed Potatoes

SLOW COOKER MASHED POTATOES

yield: 8 SERVINGS

 

prep time: 15 MINS

cook time: 4 HRS

total time: 4 HRS 15 MINS

INGREDIENTS

For Potatoes:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tsp garlic
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth, I use low-sodium

For Mashing:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
•  Salt and pepper, to taste

INSTRUCTIONS 

• Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
• Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
• Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES

Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. 

Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!

Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/