Italian Bean Salad

Last night I wanted to make some kind of bean side dish. I had all the ingredients for Four Bean Salad, but it just wasn't exactly what I had in mind. So I used that basic idea and created this new, italian style bean salad.

 Italian Bean Salad
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can great northern beans
1 (15 oz.) can yellow wax beans
2-3 tomatoes, chopped
2 cloves garlic, minced
1 T. oil
2 t. onion powder
1 t. italian seasoning
1-2 T. parmesan cheese
salt and pepper to taste

I don't have any step-by-step photos because it's so dang simple. Just mix all ingredients in a mixing bowl and serve.

Enjoy!

Brown Butter Chocolate Chip Cookies

When I saw a recipe for brown butter chocolate chip cookies, I just had to try them. The process of browning the butter renders a wonderful toffee-like flavor to these amazing cookies. Just make sure you don't bake them too long...unless, of course, you want crunchy cookies.

 

 Brown Butter Chocolate Chip Cookies (adapted from Ambitious Kitchen)
1 c. (2 sticks) salted butter
1 c. packed brown sugar
1/2 c. white sugar
2 eggs
1 t. vanilla (I recommend the real thing)
1 t. baking soda
1 T. cornstarch
2 & 1/4 c. flour
2 c. chocolate chips (the chips really make the cookie, so choose a good quality)
coarse sea salt for sprinkling (optional)

 

In a saucepan, melt butter over medium heat.

 Once butter has melted, bring to a boil.

 Boil until it turns a deep amber color (mine took about 10 minutes). Remove from heat and cool for about 10 minutes.

 Pour browned butter into a mixing bowl. Add sugars and mix well.

 Add eggs and vanilla.

 Mix vigorously for 1-2 minutes.

 Add baking soda, cornstarch, and flour.

 Add chocolate chips and mix until dough is combined.

 Transfer to a tupperware (or just cover the bowl with plastic wrap) and refrigerate for 1-2 hours or until firm, but scoopable.

Heat oven to 375 F. Using a cookie scoop, scoop cookies onto a cookie sheet (I always line my cookie sheets with parchment). Sprinkle with sea salt if desired.

 Bake at 375 F for 7-8 minutes. Cool for a few minutes on the cookie sheet. They'll still look pretty doughy but they firm up as they cool so don't overbake.

 Don't you just want to take a bite? :)

This recipe makes about 4 dozen cookies. I couldn't stop eating the dough so I got 3 1/2 dozen. I hope you enjoy these as much as I did!

Lentil Tacos

This recipe is so fun! Lentils are such a great replacement for meat when seasoned just right. Not to mention they're much more affordable! You could use this filling for tacos, burritos, taco salad, the possibilites are endless.

 Lentil Tacos (adapted from Post Punk Kitchen)
1 c. dry lentils
2 c. water
2 t. garlic powder
2 t. onion powder
1 t. oregano
1 t. chili powder
1/2 t. ground coriander
1/2 t. ground cumin
1/2 t. salt
1/4 t. chipotle chile powder (or more if you like heat)
2 T. oil
3 T. tomato paste
8-10 taco shells
salsa
shredded cheese

 

In a pot, combine lentils and water. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes.



 Meanwhile, combine all the spices in a small bowl.

 Lentils will be plump and no water will remain when they're done.

 In a large skillet, heat oil over medium-low heat. Add lentils, spice mixture, tomato paste, and 1/3 c. water.

 Mix and mash. Add more water if needed. Season with more salt to taste.

 Scoop into taco shells and top with salsa and cheese.

Lentils are significantly more nutritious than red meat. Not only are they rich in protein, folic acid, and B-vitamins, but they are an outstanding source of fiber, which you can't get from meat. Enjoy!

Nutella Cheesecake Bars

Okay, here's what going down: chocolate crust, nutella, and cream cheese. Is there any way this could end badly? I don't think so! If you're a Nutella fan, here you go.

 

Nutella Cheesecake Bars
1 c. flour
3/4 c. sugar
1/4 c. cocoa
1 & 1/2 t. baking powder
1/4 c. (1/2 stick) butter
1/4 c. milk
1 t. vanilla
8 oz. cream cheese
3/4 c. Nutella
2 eggs

For crust, combine flour, sugar, cocoa, and baking powder. Cut in butter. Add milk and vanilla and mix to form a stiff dough.

Measure out 1/2 c. crust mixture and set aside.

Press remaining dough into a greased 9x9" pan.

In a mixing bowl, combine cream cheese, Nutella, and eggs. Mix until smooth.

Pour over crust.

Sprinkle the 1/2 c. dough over the cheesecake mixture.

Bake at 325 F for about 35 minutes or until the middle is a little puffy. (It will still look pretty giggley in the center, but not to worry. It will set up in the fridge.)

Let cool on the counter a little while. Then cover and place in the fridge for at least 3 hours. Then cut into squares...or just eat it out of the pan with a fork. Haha!

Enjoy!

Peanut Butter Bars

These were my very favorite dessert in elementary school. I don't know why I've never made them before now because they are irresistable! Maybe that's why... :)

 Peanut Butter Bars
3/4 c. butter, softened
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 t. vanilla
1 & 1/2 c. peanut butter, divided
1 t. baking soda
1/2 t. salt
1 & 1/2 c. flour
1 & 1/2 c. oats

Chocolate Icing
6 T. butter, softened
1/2 c. cocoa
2 & 1/2 c. powdered sugar
1/3 c. milk
1 t. vanilla

For bars, cream butter and sugars. Add eggs, vanilla, 1/2 c. peanut butter, baking soda and salt. Finally, add flour and oats.

Spread into a greased rimmed cookie sheet (I lined mine with parchment and then greased it). Leave about 1/2" around the sides.

 Bake at 325 F for 14-16 minutes. Watch carefully to prevent overbaking. You want a nice, almost underbaked cookie.

 While cookie layer is still hot dollup remaining 1 c. peanut butter (or more if you like) all over the top. When it's all melty, carefully spread it around.

 For chocolate icing, combine all ingredients with an electric mixer. Cool peanut butter bars for about 15 minutes, then top with chocolate icing.

 Cool completely and then cut into bars.

 These are so dang good. Enjoy!

Root Beer Float Rice Crispy Treats

Rice crispy treats are the perfect treat for a hot summer day. Add a hint of root beer for an extra special summertime party!

 

Root Beer Float Rice Crispy Treats
1/4 c. (1/2 stick) butter
8 c. miniature marshmallows
1 t. root beer extract
5 c. crispy rice cereal
1 c. white chocolate bark (or white chocolate chips), melted
1/2 c. toffee bits

 

In a large pot, melt butter over medium-low heat. Stir in marshmallows and heat until melted. Remove from heat and stir in root beer extract.

Stir in crispy rice cereal.

Press into a greased 9x13" pan.

Drizzle with melted white chocolate.

Sprinkle toffee bits on top.

Cool completely before cutting into bars.

A whole new world opens up when adding flavors to rice crispy treats. I'm quite excited about trying lots of other flavors too. Enjoy!