Crispy Balsamic Honey Brussel Sprouts

 Crispy Balsamic Honey Brussel Sprouts -

Preheat oven to 425. Line baking sheet with foil. Cut in Half 1 1/2 lbs of Brussels - toss in a bowl with a tbsp of evoo and sprinkle with S&P. Roast for 20 min. Remove from oven and place back in bowl - toss well with 2 tbsp evoo, 2 tbsp balsamic vinegar & 2 tbsp honey. Coat evenly and enjoy.

EVOO= extra virgin Olive Oil

Marinated Chicken for the BBQ

Ingredients

• Marinade:
• Olive Oil - 1/3 Cup
• Soy Sauce - 1/3 Cup
• Basalmic Vinegar - 1/3 Cup
• Garlic Cloves, Minced - 4 Large
• Good Seasons Italian Dressing - 1 Package
• Boneless, Skinless Breast Halves, Trimmed - 6
• Yellow Onions, Thickly Sliced - 2

Instructions

1. Add the olive oil, soy sauce, balsamic vinegar, minced garlic and the Good Seasons Italian Dressing package to a 1 gallon Ziploc bag and carefully seal it then swish everything together well.  Add chicken breasts and onion.  Press out as much of the air from the bag as possible and reseal it.  Place on a rimmed dish or plate in case bag leaks.  Refrigerate until ready to grill.  Flip bag halfway through marinating time.

2.  When you're ready to grill, prepare grill by heating and lightly oiling.  Remove chicken and onion from marinade and shake off excess marinade.  Discard marinade.  Grill chicken on high for about 4-6 minutes, depending on the temperature of your grill.  Flip and repeat until done.  Grill onions with a foil pan over them, flipping as they brown, for about 15-20 minutes.

3. When chicken is cooked, remove to a platter to allow chicken to rest for about 7 minutes.

Thai Noodles

Fruit Pie

4 cups of whatever fruit you have
1 cup sugar
1/8 teaspoon cinnamon (optional)
1 Tablespoon melted butter
2 Tablespoons cornstarch
1 Tablespoon tapioca (quick kind)

Mix dry ingredients together.  Stir in fruit and set aside 10 minutes for the tapioca to soften.  Put in the bottom of a crust.  Drizzle the melted butter over the top.  Put on top crust.  Bake 20 minutes at 400 then reduce heat to 350 and bake 45- 55 minutes more.

Cabbage Roll Soup

Cabbage Roll Soup ( although it could pass for a stew!!)

Ingredients:
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
¾ cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
2 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper, to taste

Instructions:
1.) In a large pot, brown onion, garlic,and beef. Drain any fat.Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
2.) Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 30-45 minutes)
Remove bay leaf and serve.

Enjoy!!

AMAZING Apple Spice Cake

Chunky Apple Spice Cake With Vanilla Butter Sauce

By Mirj on December 12, 2001

95.60%;

 62 Reviews

Photo by buttercreambarbie

• Prep Time: 10 mins
• Total Time: 50 mins
• Servings: 12

About This Recipe

"This cake is good, I mean REALLY GOOD. If you use real vanilla extract the flavor is amazing. I have had a friend just pick at an entire meal because she knew I was serving this for dessert."

Ingredients

• 1/2 cup butter, softened
• 1 cup firmly packed light brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 2 cups peeled and chopped apples ( Granny Smith or Gala)
• 1/2 cup chopped walnuts
• 1/2 cup raisins (optional)
• 1 1/2 teaspoons baking powder

Vanilla Butter Sauce

• 1/2 cup butter
• 1/2 cup whipping cream
• 1 cup firmly packed light brown sugar
• 2 tablespoons pure vanilla extract

Directions

1. Preheat oven to 350°F degrees.
2. Beat butter and brown sugar for 5 minutes in a mixer bowl.
3. Beat in eggs and vanilla just until blended.
4. Set aside.
5. Mix flour, pumpkin pie spice, baking powder, allspice and salt.
6. Gradually add to sugar mixture; beating until well blended.
7. Stir in apples, nuts, and raisins, if desired.

Page 2 of 2Chunky Apple Spice Cake With Vanilla Butter Sauce (cont.)

Directions

8. Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
9. Cool on wire rack 10 minutes.
10. Serve warm with Vanilla Butter Sauce.
11. Vanilla Butter Sauce:.
12. Combine butter and whipping cream with brown sugar.
13. Bring to boil over medium heat.
14. Reduce heat; simmer 10 minutes or until slightly thickened.
15. Remove from heat; stir in vanilla.
16. Serve warm.
17. Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
18. Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

Italian Penne Salad

Italian Penne Salad

1 box (1 lb.) penne macaroni
1 sweet red pepper
1 green pepper
Small red onion, or 6-8 slices, chopped 
50 slices pepperoni (that how they are labeled in my store)
1 small can black olives
Kraft Caesar Vinagrette dressing, approx. 1/2 cup.  More or less to taste.
Salt and pepper to taste

Cook the penne in salted water, drain and rinse under cold water.
Chop the peppers and sweet red onion into small bits.
I nuked the pepperoni (10 sec.) to make it easier to separate, then cut into smaller pieces.  
Chop up the olives.
Pour dressing over all.
This recipe was delicious immediately. 

Perhaps you might want to add small mozzarella chunks, and maybe add grape tomatoes before serving.  IMHO, the dressing really made it - I did not overdo.