This is a recipe my mom gave me–It’s one of my favorites:)
Ingredients:
1 small onion
1 1/2 cup gourmet rice vinegar
1/2-3/4 cup oil (olive or vegetable)
2+ Tblsp. soy sauce (I usually use 3 or so)
Thumb size chunk of ginger root
Peel and chop up the onion and ginger. Put everything in the blender and blend
until smooth.
Pour over your favorite salad.
Dressing will last a few weeks in the refridgerator.
In honor of my dear sweet husband being out of town for the week I am posting one of his favorite recipe’s:)
Andrew’s Favorite Chocolate Chip Peanut Butter Brownies
Ingredients:
2 ounces chopped unsweetened chocolate
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350 degrees F. Grease and flour a 9 inch square baking pan. Melt unsweetened chocolate either in microwave or in a double broiler. Be REALLY careful not to burn the chocolate!! Cool to room temperature.
In a large bowl mix butter and suger until light and fluffy. Add eggs and vanilla and mix until incorporated.
In a small bowl sift together flour, baking powder, and salt. Add flour mixture to butter mixture and mix until just blended.
Now divide the batter between two bowls. Whisk melted chocolate into one batter and peanut butter into the other. Stir the peanut butter chips into the chocolate batter and chocolate chips into the peanut butter batter.
Spread peanut butter batter onto prepared baking pan. Carefully spread chocolate batter on top of the peanut butter batter. Bake for 35 to 40 minutes or until cake tester inserted into center of brownies comes out clean.
Enjoy!
I made this pie recipe for Thanksgiving last week and it turned out great!
I got the recipe from a local paper (The Portland Mercury).
First, buy or make a 9″ crust.
Then Cream together:
½ cup butter
1 ½ c. sugar and
1 Tbsp flour
Add in two eggs, beat well.
Stir in:
1 ½ cup pumpkin (fresh or canned–I actually used frozen ’cause I grew my own this year:) )
1/4 tsp cinnamon
4 Tbsp whiskey (or more, I used 6 Tbsp Jim Beam)
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1/4 tsp allspice
Bake at 450 for 15 minutes, then turn down the heat to 375 for 45 minutes. I actually ended up cooking it about 15 minutes longer than the recipe called for–I’m not sure if it needed more time because of the consistency of the pumpkin or because I used more whisky–nonetheless it turned out good in the end! Add some fresh whipped cream and enjoy–Yum!