Monday, November 18, 2013

Parmesan Broccoli

This is one my favorite new recipes.  It's definitely been a real crowd pleaser at my house.  I've always had a hard time getting my son to eat vegetables, but he absolutely loves this.  Broccoli is now his favorite vegetable.  Yay!   The wonderful thing about this recipe is that it doesn't have to be used with just broccoli.  I've replaced the broccoli with green beans and it is just as amazing. 

This recipe is definitely going to be going into my holiday recipe list. I hope you enjoy it as much as my family does!

Parmesan Broccoli (adapted from Six Sisters Stuff)
2 cups broccoli, cut into bite-size pieces
1/4 cup olive oil
1/2 teaspoon garlic salt
1/3 cup fresh shredded Parmesan cheese

Preheat the oven to 400 degrees.  Place all of the broccoli into a large bowl and drizzle with the olive oil.  Sprinkle with garlic salt and mix everything together.  Line a baking sheet with aluminum foil. Spread the broccoli mixture on top of the aluminum foil.

Place in the oven for 15 minutes or until golden brown.  Place back into a bowl as soon as you can and mix with parmesan cheese.  Serve immediately.


Saturday, November 2, 2013

Oatmeal Pumpkin Chocolate Chip Cookies


Apparently my love of fall is not just limited to decorating, but has also grown to include the flavors of fall.  I have seriously grown to love pumpkin.  It doesn't match my love of cheesecake, but it's up there and it's tied with anything caramel and apples.

I combined 2 or 3 different recipes to make these oatmeal pumpkin chocolate chip cookies.  I love the flavor of the chocolate and the pumpkin mixed together, but these would also be fantastic with just the pumpkin flavor alone. 

Oatmeal Pumpkin Chocolate ChipCookies
2 1/2 c. quick-cooking oatmeal
2 c. flour, spooned and leveled
1 large egg + 1 egg yolk
1 1/4 c. lightly packed light brown sugar
1 c. sugar
1 T. vanilla extract
1 c. pumpkin puree
2 t. pumpkin pie spice
1/2 t. cinnamon
1 t. baking soda
1 t. baking powder
1 and 1/2 t. cornstarch
1/2 t. salt
3/4 c. (1.5 stick) butter, melted
1 and 1/2 c. chocolate chips
Preheat the oven to 350 degrees F. Spray cookie sheets with non-stick spray or line with parchment paper.

In a large mixing place the flour, baking soda, cornstarch, baking powder, salt, cinnamon and pumpkin pie spice all together.

In a separate bowl, mix together the melted butter, light brown sugar and white sugar.  Mix until no brown sugar lumps remain.  Whisk in the egg, the egg yolk and the vanilla extract. Mix in the pumpkin.   Combine the dry ingredients and the wet ingredients.

Mix in the chocolate chips and oatmeal.  Allow to chill in the refrigerator for 1 hour.

Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 11-12 minutes. Let stand for approximately 3 minutes before transferring to a cooling rack.