Cutest Recipe i ever saw

Brown Butter Lucky Charm Cereal Bars.

Ingredients

• 2 tbsp butter
• 2 tbsp brown sugar
• 10 oz marshmallows
• 6 cups Lucky Charms cereal

Instructions

Melt the butter and brown sugar over medium heat. Add in the marshmallows and stir constantly to prevent sticking or burning. Once completely melted pour over cereal. Quickly stir together and pour into prepared greased pan. Allow to cool and cut into squares. Store in an air tight container.

Instead of using a greased pan, I like to line mine with parchment paper. So much easier! You will want to grease the spoon though.

http://www.sweetbellaroos.com/2013/03/01/brown-butter-lucky-charms-cereal-bars/#comments

Chocolate Cookies with Cherries & White Chocolate Chips.

Ingredients

• 10 T. unsalted butter, softened
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 large egg, at room temperature
• 1/2 tsp. almond extract
• 1 c. flour
• 6 T. unsweetened cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. dried cherries
• 1/2 c. white chocolate chips

Preparation:
Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper, or grease them, or use silicone liners.

In a mixing bowl, cream the butter and sugars together until light and fluffy, at least 5 mins. Walk away if you need to, but let it get really well-combined. Add the egg and almond extract and mix again. In a small bowl, sift together the flour, cocoa, baking soda and salt; add to the butter mixture slowly, so you don’t end up in a cloud of cocoa-flour, and eventually increase the mixer speed to combine everything thoroughly. Mix in the cherries and white chocolate chips on a very low speed or by hand. Chill your dough for half an hour, minimum, and then drop by tablespoonfuls (use a melon ball-style scoop for ease and uniformity) onto your prepared pans and bake for 8-10 mins. The cookies will be soft coming out of the oven but will firm up in just a few minutes. Store them in a tightly-sealed container for up to 5 days; makes about 40 cookies.

http://cookcanread.wordpress.com/tag/dried-cherries/

Skillet Eggplant Parmigiana

Ingredients:

1 medium eggplant, sliced
1 egg
1 tablespoon milk
1 cup breadcrumbs (I used Italian Style)
salt and pepper
1 tablespoon olive oil
1 cup marinara sauce
sliced fresh mozzarella
1/4 cup grated Parmesan cheese
1/4 cup freshly chopped basil leaves

Directions:

Heat oven to 400°. Heat large cast iron skillet over medium heat. Slice eggplant in thick slices. Add egg, milk, salt and pepper to a small bowl and whisk well. Add breadcrumbs to another bowl. Coat eggplant slices in egg and dredge in breadcrumbs.

Add eggplant slices to a pre-heated skillet drizzled with olive oil. Brown on both sides. Add marinara sauce around eggplant slices and on top as shown in picture. Add mozzarella and transfer skillet to oven. Bake just until cheese begins to melt and then remove from oven. Garnish with lots of grated Parmesan and fresh basil leaves.

http://eclecticrecipes.com/skillet-eggplant-parmigiana#respond 

Rosemary Crusted Lamb Chops Recipe

INGREDIENTS

• 1 pound lamb chops (lamb rib chops are what are pictured here)
• 2 Tbsp minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 Tbsp olive oil, divided

METHOD

Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop.  If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F for a few minutes. Or you can cover the pan and remove from the heat and just let sit for a few minutes.

 

1 In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.)

 

2 Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.)

3 At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving.

Yield: Serves 2 to 3.

Recipe from: HTTP://WWW.SIMPLYRECIPES.COM/RECIPES/ROSEMARY_CRUSTED_LAMB_CHOPS/

Homemade Goldfish crackers

Ingredients
8 ounces, weight Sharp Cheddar Cheese, Shredded
4 Tablespoons Butter, Cut Into Cubes
1 cup Flour
¾ teaspoons Salt
2 Tablespoons Cold Water

Preparation Instructions
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.