Recipes Maste 14

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies! Plus, they're fantastically easy to make, no baking required! Yields: Appx. 4 dozen Prep: 10 Mins. Cool at room temp: 30 Mins. INGREDIENTS 1-2⁄3 cups granulated sugar 1⁄2 cup unsweetened cocoa powder 1⁄2 cup condensed unsweetened milk 1/2 teaspoon ground cinnamon 1⁄8 teaspoon kosher salt 1⁄2 cup creamy peanut butter 5 tablespoons unsalted cold butter, cut into 1/2" cubes 1 teaspoon vanilla extract 3 cups quick-cooking rolled oats 1/2 cup miniature marshmallows METHOD Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat. In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the  vanilla extract ; stir to combine. Fold in oats, then ma

I usually have this incredible creamy vinaigrette on hand in my refrigerator, it's a fresh and tasty staple readily available at most times in my house... Yield: 2 cups Prep: 10 Mins. Refrigerate: Up to 7 days INGREDIENTS 1 cup mayonnaise 1 cup seeded and diced roma tomatoes 1/3 cup diced yellow onion 3 tablespoons cider vinegar 2 tablespoons Mazola oil 1/2 teaspoon garlic granules (or powder) 3 tablespoons dried parsley (or 1 tablespoon freshly chopped) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper METHOD Place all ingredients into the pitcher of a blender; puree until smooth. Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days. Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

You'll never miss the meat with this hearty veggie lasagna, it's full-flavored and scrumptious, especially when served with sides of warm and crispy garlic bread and a garden salad tossed with a freshly made vinaigrette... Servings: (4-6) Prep: 20 Mins. Bale: 1 hour INGREDIENTS White Sauce 1-1/2 cup 2% low-fat small curd cottage cheese 2 tablespoons shredded Parmesan, plus more for topping 1 large egg, beaten 1 garlic clove, minced 1/2 teaspoon dry onion granules 2 tablespoons freshly julienned basil (from my garden) 1 teaspoon dry Italian herb blend 1 teaspoon kosher salt 1/2 teaspoon seasoning salt 1/2 teaspoon freshly ground black pepper Pasta 10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes) --drain, then pull apart using tongs to cool slightly Sautéed Vegetable mixture 2 tablespoons Olive Oil 4 mini bell peppers: 2 orange, 2 red, diced ( from my garden ) 1/4 yellow onion, diced 2 medium zucchini, cut in half length