Sunday, February 15, 2009

Rice with Summer Squash

We made this recipe as a side for chicken and it was delicious.  The only thing I'd do differently would be to double the recipe, because it was so good that I wanted more leftovers.  

  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/3 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped yellow squash
  • 1 cup chopped zucchini

In a saucepan coated with cooking pray, cook carrots and onion in butter until tender.  Stir in broth, rice, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 13 mins.  

Stir in the yellow squash and zucchini.  Cover and simmer 6-10 mins longer or until rice and vegetables are tender.  Makes 4 servings.  

Sunday, February 1, 2009

Peanut Butter Bars

My boss' wife made these peanut butter bars for our work's open house.  They are so delicious-by far the best peanut butter bars I've ever had.  

  • 3/4 cup Brown Sugar
  • 3/4 cup white sugar
  • 3/4 cup peanut butter
  • 3/4 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1.5 cups oatmeal
  • 3/4 tsp baking soda
  • 1/2 tsp salt
1.  Cream brown sugar, sugar, peanut butter, butter, eggs, vanilla in large bowl.  
2.  Add flour, oatmeal, baking soda, and salt.  
3.  Dough will be sticky.  Spray pan (like a cookie sheet or something), and press dough into it. 
4.  Bake at 350 degrees for 12-15 mins.  
5.  Cool slightly.  Spread a thin layer of peanut butter over the cooked dough when still warm.  Spread chocolate frosting over warm bars.  

Chocolate Frosting

1 stick of butter
4 tablespoons milk
1/2 bag powdered sugar
3 tablespoons cocoa
1 tsp vanilla

Mix all together.