Chocolate Chip Reese's Brownies

This is a chocolate lover's dream. Absolutely to die for!

Chocolate Chip Reese's Brownies

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN!

Fall Dip

This recipe is sure to delight kids and adults alike. It's more of a dessert than anything, but will keep them coming back for more.

Fall Dip

FALL DIP
{Cool Whip, vanilla pudding mix, and a can of pumpkin}

You use: 

16 oz of cool whip 

3 small boxes instant vanilla pudding, dry mix only, DON'T make the pudding

 One small can of pumpkin. 

Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SO, so good!!!

Seafood Louie Salad

Lunch today at a local seafood restaurant tantalized me with this marvelous salad which I ordered. In the long run, the salad could have easily served six as it was presented - and I'm serving it again at dinner tonight as well - I'll tell you the additions that I added for the dinner salad too.

It's really rich, so go easy on portions when you decide to serve this.

Seafood Louie Salad

This fabulous salad had the following

Iceberg Lettuce

Halved Cherry Tomatoes

Sliced Hard Boiled Egg

Cooked Green Beans with a Light Vinegarette Marinade

Loads of Cooked Crab Meat including Claw Meat

Bay Shrimp

Large Shrimp

Three Huge Prawns to top it off.

I enjoyed what I could eat, then returned home with the rest.

Here's what's for dinner:

I added the following to what remained of the salad:

One baked Salmon Filet

One Sliced Avocado

Two Sliced Eggs

A refresher on the Iceberg Lettuce

I do believe that there will yet be left-overs tomorrow. Too YUMMY for the seafood lovers!

Peach Dumplings

When I was a kid, my grandfather had a passion for raising peach trees in his large back yard in Omaha, Nebraska. Every summer when we went to visit, his peaches were just ripening and we got to enjoy the "fruits of his labors". One of the things I enjoyed the most was his home-made peach ice cream that he made in the hand-crank ice cream machine - using the rock salt and all! It was fabulous!

Our peach season is almost at a close here in California, but I couldn't hesitate to bring you this wonderful recipe. It's fine to use canned peaches in lieu of the fresh peaches when peaches aren't in season. Please enjoy!

Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Adapted from Pillsbury Peach Dumplins recipe:http://www.pillsbury.com/recipes/peach-dumplins/c254437f-5c63-4c23-b0ff-85592594c112/

Mississippi Roast

This is another crock-pot recipe and I think they are marvelous as one can start it in the morning and come home with dinner sitting there ready to eat!

Mississippi Roast

This recipe was shared by many on Facebook, by another Facebooker.

Mississippi Roast: By far the best recipe I have tried. I wont make a roast any other way now. Mississippi Roast – - Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

it is suggested to be flaked and served over mashed potatoes with au jus over it.

Crock Pot BBQ Ribs Recipe

I don't know about you, but sometimes there's just nothing better than that fall off the bone, juicy, tender and tasty, perfectly done BBQ ribs for dinner. Pair that with a perfect coleslaw and baked potato - maybe some baked beans and you're set for a fabulous Southern Dinner!

Here's a great and easy one that's sure to delight:

Crock Pot BBQ Ribs

The meat falls off the bone as you take them out of the crock pot!

Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

I'm also tempted to try using the Home Style ribs - those without the bone - maybe a sample of both!

Oven Baked Zucchini Fries

Zucchini is always available at the grocery here in California - I'm not sure about the rest of the country or the world. There are so many great recipes out there for zucchini, I'm always ready for a new one!

This one is great and I've done something really similar before but not as fries. Here goes!

Oven Baked Zucchini Fries

OVEN BAKED ZUCCHINI FRIES
Recipe from Metabolic Cookbook: http://tiny.cc/Metabolic

YOU WILL NEED:
1 large zucchini, peeled
1 tbs olive oil
3/4 cup plain bread crumbs (you could use seasoned for extra flavor)
1/4 cup parmesan cheese
1/2 tsp kosher salt

DIRECTIONS:
1. Line a baking sheet with foil (you can spray it lightly with cooking spray) and preheat your oven to 425 deg F. Peel your zucchini, cut off the ends and cut it into "fries". Toss with the olive oil, making sure that every piece is well coated.

2. In a small bowl, combine the bread crumbs, parmesan cheese and salt. Cover the olive oil coated zucchini pieces with the bread crumb mixture (shake off excess breadcrumbs), then place them on your baking sheet and bake for about 15 minutes, until the zucchini looks crispy and golden, and is soft when pricked with a fork. Serve warm!

YUM! And try this with the oven baked Parmesan Chicken with Panko and Mayonnaise! I'll bring that one to you soon as well!