Rocky Road Bars

Anything with chocolate and peanut butter is heavenly for me.  I simply do not think it can get better. Unless you throw a good bottle of wine in. That would be a tough, chocolate or wine. That's up for debate. 

Growing up I was a member of the YMCA's Y Princess program. It involved Father Daughter bonding time. (insert awww). We would go camping with a group of girls that were my age and their fathers. My favorite event was the "lock in" at the Y. We had full access to the Y and could do all sorts of activities; swimming, games, getting the giant parachute out and running the track and more! Of course we needed to refuel and eat as many tasty treats as we could handle.

As I remember being in the Y Princess program, I remember helping my Momma make these. I think we made these for every event. 

So there is a little bit of history about me, and an understanding of my love of chocolate and peanut butter.

Rocky Road Squares/Nut Goodie Squares

1 12 oz package chocolate chips

1 12 oz package butterscotch chips

1 C peanut butter

1 10 oz package miniature marshmallows

3 C peanuts

Melt chips and peanut butter over low heat or in double boiler. Or microwave on medium until melted.

Add marshmallows and peanuts and mix.

Pour into greased 9x13 pan.

Cool and cut in squares.

Store in refrigerator or freezer.

Source: My Mom!

Banana Nutella Bread

Nutella. Love. I adore chocolate and baking. I first discovered Nutella when I was in France 12 years ago. Love blossomed, I was so thrilled that a tasty spread existed. 


One day I woke up thinking about Nutella. I know most people wake up thinking about work, their children, or brushing their teeth, but here I was wondering if bananas and Nutella have met in bread form.
Sure enough and luckily for me, they have.  


Momma and Pa were coming to visit me as I was baking this delectable treat. I was so pleased when they came in and were drooling over the banana bread smelled that had filled the house. 


Please go and make this. Happy Tasting!

NUTELLA- SWIRLED BANANA BREAD

www.RecipeGirl.com

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe banana
1/3 cup plain low fat yogurt
1 tsp. vanilla extract
3/4 cup Nutella (chocolate-hazelnut spread)

1. Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (don’t over mix).

4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

5. Bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 45 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Source: Adapted from Recipe Girl

Mini Egg Omelets

When I first saw these I thought to myself. Adorable. How much cuter can it get, a mini omelet? Total cuteness. 


I enjoy cute things. Puppies, babies, Edward from Twilight. Now I can add this to my list. 


And they just look so cute and are equally as tasty.


Happy Tasting!

• 4 cups broccoli florets- I used peppers instead.
• 4 whole eggs
• 1 cup egg whites
• 1/4 cup reduced fat cheddar
• 1/4 cup good grated cheese like pecorino romano
• 1 tbs olive oil
• salt and fresh pepper
• cooking spray

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper.Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Source: Skinny Taste

Ruth Chris

 We visited Ruth Chris during Clayton’s restaurant week. I love restaurant week. 3 courses, 25 bucks. It gives us the chance to get out of the house and try some new places and a good price.  We’ve heard good things about Ruth Chris, so when we saw it on the list, we ventured out to try it. I have nothing good to say. No wine list offered,  No coat check offered, poor location of a table, rude waiter, steak was ehh, so so, mashed potatoes with way too much butter. The good thing that happened was when the waiter brought us our bill, after an entirely too long of wait and we were out!

Mojo's

That same cold January night after Sasha’s we ventured to Mojo’s off of Grand. I love the area, so many restaurants and things going on. We got a seat right away, and were greeted by a very friendly waiter. I am not sure if our waiter hadn’t slept for days or perhaps had a few too many of something. He came back and took our order 3 times, had his eyes closed as he was reciting the specials. We couldn’t help but laugh and go with the flow of the evening. We ordered crab empanadas, French fries, seared tuna, and chicken satay. The food was, ehh, as my darling Hubby stated “This tastes like something that I put in the oven from the freezer.” The best part, I can’t believe it, was the French fries! The food was nothing impressive, our server was out to lunch, and it was so loud I kept eavesdropping on others conversations. Food: 2. Service: 3, only because he was fine, but just from a different planet. Ambience a 2. Mojo's? More like No more!

Peach-Glazed Salmon with Raspberries

Peach-Glazed Salmon with Raspberries

One of my favorite things about cooking and eating for that matter is to try different flavors together.  Sometimes I think to myself. Genius. How on earth did someone think of that and how amazing it tastes.  I used to be a bit reluctant to mix fruit with my food. Specifically, meats, seafood, and vegetables. I liked to have my fruit completely on its own. Well, apparently I have been missing a lot. I saw this recipe and had to try it. It's perfect for summer or spring, which I am dreaming about. Happy Tasting!

1/2 cup peach spread (I used some that a former student gave me)

1 1/2 tablespoons dark brown sugar

2 tablespoons balsamic vinegar

1/8 crushed red pepper

1 cup fresh raspberries

4 salmon fillets

1/4 teaspoon salt

Cooking spray

1. Prepare grill

2. Combine peach spread and next 3 ingredients in a medium saucepan over medium-high heat. Cook 2 minutes, stirring frequently. Reserve 2 tablespoons sauce. Add raspberries to pan; cook over medium heat for 1 minute. Stirring gently.

S3. Sprinkle fish evenly with salt. Place fish, skin sides up, on grill rack coated with cooking spray; grill 4 minutes. Turn fish over; grill  4 minutes or until fish flakes easily when tested with a fork, basting with reserved 2 tablespoons sauce. Spoon raspberry sauce evenly over salmon.

Source:  Cooking Light: Fresh Food Fast Myrecipes.com

Caramelized Onion, Mushroom & Gruyere Tartlets

You know when you find a recipe and you have to try it immediately? Exactly what happened when I stumbled upon this. I loved how fancy it sounded and looked, (my pictures do not do it justice).  I brought these to a going away party for some good friends. These were a hit and were eaten so quickly. The sad part was I was still getting over a sinus infection and could I savor what I made? No. I had STLboy describe it all to me so I knew what I was missing. Impressive and not difficult at all. 

Happy tasting!

Caramelized Onion, Mushroom & Gruyere Tartlets

Yield: 16 3-inch tartlets

Prep Time: 1 hour | Bake Time: 20 minutes

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 tablespoon unsalted butter

16 ounces white button mushrooms, thinly sliced

1 clove garlic, chopped

½ teaspoon dried thyme

Salt and pepper, to taste

¼ cup white wine (can substitute chicken or vegetable broth)

2 sheets puff pastry (thawed according to directions on package)

1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)

1 egg + 1 tablespoon water, beaten together (for the egg wash)

Handful of parsley, chopped

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

7. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Source: Brown Eyed Baker