Best Mint Brownies by Maile F.

1/2 C. butter (softened)
1 C. sugar
4 eggs
1 jar Dove Dark Choc. syrup
1 tsp. vanilla
1 C. flour
1/2 tsp. salt
GLAZE:
1 C. sugar
1/3 C. butter
1/3 C. milk
2/3 C. semi-sweet choc. chips
2/3 C. mini marshmallows
1 cap full of mint extract
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in Dove syrup & vanilla. Add the flour & salt until blended. Pour into a greased baking dish. Bake at 350 for 20-25 min. Meanwhile, in a small saucepan combine sugar, butter & milk. Bring to a boil; boil until sugar is dissolved. Remove from heat; stir in choc. chips, marshmallows & mint until melted. Pour over cooled brownies!

NOTES: The key ingredient to these decadent brownies is the Dove Dark Chocolate Syrup - do not use any substitutes - the brownies will not be the same, trust me on this one! If you don't like mint just omit the mint extract.

Texas Caviar by Kara B.

Add the follwing in a large bowl set aside:
1 can black beans drained and rinsed
1 can corn drained and rinsed
2 or more avocadoes chopped
2-3 tomatoes seeded and chopped
1/2 red onion finely chopped
1/2 cup cilantro chopped

Sauce mix well the following:
4 Tbsp lime juice
2 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
1/2 tsp salt

Add sauce to the rest of the ingredients, mix well and chill until ready to serve!
Serve with chips.

Notes: Sampled this after a YW meeting so I tracked down the person who brought it and got the recipe. This is also called Black Bean Salsa or Southwest Salsa... I love Kara's name better though. I think this would be fabulous over grilled fish with sides of Jasmine Rice or Wild Rice and grilled or steamed asparagus! I might just make this for dinner tomorrow!

Super Red Quinoa Salad

Photo: L Stogdill

1 ½ c. white kidney beans, cooked & rinsed

2 c. red quinoa steamed

1 large head of lettuce, washed & chopped

½ red onion, finely chopped

1 large English cucumber, chopped

1 tub grape tomatoes

1 bell pepper, diced

1 large carrot, grated

1 c. slivered almonds

Combine all ingredients in large bowl.

Chill until ready to serve.

Toss with dressing before serving.

Dressing

2/3 c. olive oil

1/3 c. golden balsamic vinegar

Salt & pepper to taste

Notes: I adapted the Super Nutritious Summer Salad recipe from Chef Brad's Those Wonderful Grains II cookbook

French Crepes

This is an old traditional French dish, which comes from the Bretagne region of France. Crêpes can be a complete meal, from an entrée-crêpe to a dessert-crêpe! France and Tahiti have restaurants called "Crêperies" which only serve crêpes; there are many kinds of delicious crêpes!

Enjoy this basic crêpe recipe with fruit preserves, Nutella chocolate spread, fruit, whip cream, ice cream, powdered sugar, deli meats, various cheeses, diced tomatoes, whatever you want!

1 cup flour

1 ½ cup milk

½ tsp salt

2 eggs

3 Tsp melted butter

Put all ingredients in a blender and blend until smooth.

Use right away or refrigerate batter for future use.

Lightly oil a crêpe pan or non-stick pan put over medium heat stove.

Pour batter onto pan and swirl to spread it thin.

Cook crêpes until lightly brown on both sides.

Slide on to a plate and cover with a clean kitchen towel to keep warm.

Leftover crêpes can be frozen in between wax paper or refrigerated up to a week.

Makes 1 ½ dozen crêpes.

Notes: Add cinnamon, lemon juice, powdered sugar, or vanilla for a sweeter dessert crepes. Add spices and herbs for dinner crepes.

Lemony Lentil Soup

Photo: L. Stogdill

1/3 cup olive oil
6 small yellow onions sliced
4 garlic cloves minced
12 cups water or vegetable stock
24 ounces dried lentils (about 3 cups)
1 Tbsp salt
8 cups fresh spinach chopped
1 Tbsp grated lemon peel
3 Tbsp lemon juice

Saute onions and garlic in oil until tender.
Stir in water, lentils and salt. Boil for 15 minutes or until lentils are tender.
Stir in spinach, lemon peel and lemon juice.
Cover and simmer until spinach is tender about 3-5 minutes.

Notes: Substitute 1 or 2 (10 oz) packages of frozen, chopped spinach in place of fresh spinach.
You can also pressure cook the lentils for 3 minutes on high to save time!

Green Drink

Photo: Lois Stogdill

My friend Laura shared this recipe with us. My whole family loves this drink! If you like Naked Juice Green Machine - this is even better because it's so fresh! Great way to use up those leafy greens that are loaded with nutrients or to get your picky kids to eat or drink their veggies!

1 leaf Kale

1 leaf Swiss Chard (I prefer the red over green)

1 leaf Collard Greens

1 cup Spinach

Broccoli just a little

1 cup organic apple juice

1-2 bananas (frozen or fresh)

½ cup – 1 cup Pineapple (frozen or fresh)

½ - 1 cup Mango (frozen or fresh)

Ginger (fresh not powder, omit if you don’t like ginger)

Handful of wheat sprouts (optional)

Blend together and enjoy!!

Serves 2-4.

Notes: Serve over ice.  Experiment with other veggies and fruits for variety. For a smoothie or thicker consistency, use frozen fruit instead of fresh or blend in some ice.  For a creamier drink or smoothie add a half to a full cup of plain Greek yogurt.

Welcome!

Our family loves food, cooking, eating...all aspects of food. This blog is dedicated to all our favorite foods and recipes!!!

Bon Appetit!