Spenser here for visit

Our grandson Spenser Olson is here for a visit on the farm and we are doing some fun after school recipes that are kid friendly!!!!
We are going to make cinnamon rolls and "no bake" brownies.

I love trying new recipes, this one is from Martha Stewart.

"No Bake" Fudge Brownies

Ingredients

Makes 2 dozen

• 12 ounces bittersweet chocolate, chopped
• 1 1/4 cups evaporated milk (from one 12-ounce can)
• 1 teaspoon pure vanilla extract
• 3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
• 2 cups plus 2 tablespoons sweetened shredded coconut
• 1 cup plus 2 tablespoons salted cocktail peanuts
• 1/2 cup confectioners' sugar
• Salt

Directions

1. Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
2. Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
3. Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
4. Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

Cinnamon Rolls

1 frozen raw yeast bread loaf, place in lightly oiled large bowl, cover and place in warm place.  Let rise till triple in size, about 3 hours.

When dough is triple in size, place on flour surface, roll out to form a rectangle about 18"x10".

Mix:

1 stick softened salted butter

1 cup sugar

4 TBLS ground cinnamon

Spread mix evenly over the dough.  Roll dough to form  a thin log shape.  Begin rolling on long side and roll completely.  Cut log into 1" pieces and place cinnamon side up in cupcake paper and place in cupcake pan.  Repeat with all pieces.

Bake in a  375 degree preheated oven for 15 minutes.  Remove and top with frosting, if desired.  Recipe follows:

Frosting:

1/2 stick softened butter

2 TBLS whipping cream

1 tsp pure vanilla

1-1/2 cups XXX sugar, spreading consistency.

place 1 tsp on the top of each cinnamon roll and let it melt down into the roll.

These were delicious and the kids had such a good time making them.  

Remember, "Find something that you love and share it with someone".

Sandra Boyett

Vegetable Garden Meals

Well, summer is blazing and our gardens are ready for harvest.  I must admit, my vegetable garden probably have used a little more TLC.  But, we managed to harvest some beautiful and delicious eggplants.

Today we are going to prepare a couple of dishes that begin as one preparations and make two distinct and delicious dishes.
Let's start with the base for our two dishes.
In a large saute pan over med/high heat, add:
4 TBLS olive oil
2 large eggplants, washed sliced and chopped to bite size pieces
1 large onion peel and chopped
4 cloves garlic peeled and chopped
S&P to taste
Continue sauteing until tender, adding extra olive oil as mixture absorbs the oil and begins to get dry.
remove from heat and set aside.

Eggplant Cornbread Salad
1 recipe of your favorite cornbread cooked, cooled and cut into bite size pieces, set aside in large bowl.
Add to cornbread:
1 cup of eggplant base
2 tomatoes chopped to bite size pieces
1/2 cup grated parmesan cheese


Blend together:
1 cup mayonnaise
1 envelope ranch dressing mix
1/2 cup buttermilk
Pour over cornbread  and toss together, cover and serve at room temperature or refrigerate and serve cold.

Eggplant Ragoue

To the remaining eggplant base, add:

2-15 ounce cans of roasted chopped tomatoes

2 TBLS italian seasoning

Simmer until heated through out and flavors have blended, S&P to taste.

Serve over your favorite prepared noodles and top with shredded parmesan cheese.

These are delicious meals as a whole or as side dishes.

Find something that you love and share it with someone.

Sandra Boyett