I tell you what, it's quite liberating to write anything that comes to mind. Like how “floofy” should be a word. Don't raise that quizzical eyebrow at me and try saying it yourself to let the smile just come naturally:)
I've been recently informed of neglecting my recipe publishing duties and am here to rectify:
Mashed Cannellini Beans with Rosemary and Garlic
2 tsp. olive oil
3 cloves garlic
1 can cannellini beans, drained and rinsed
2 tsp. fresh chopped rosemary or 1/2 tsp. dried
3/4 cup chicken or vegetable broth
2 tsp. lemon juice
Heat a skillet over medium heat and then add the oil until shimmering. Saute the garlic in the oil until fragrant and lightly browned, and then stir in the cannelini beans and rosemary.
Add broth to the skillet and salt and pepper to taste. Bring to a boil and then reduce to a simmer for about 10-15 minutes.
Stir in the lemon juice off the heat and mash the beans with a potato masher.
Recipe from www.ellysaysopa.com
Balsamic Glazed Carrots
3 - 4 large carrots
4 tablespoons butter
approximately 1 cup of water
1/3 cup brown sugar
1/3 cup balsamic vinegar
chopped chives for garnish
Peel and cut of the end of each carrot. Slice lengthwise in half. Take each piece and cut in half lengthwise again. Then rotate and cut carrots into 2 inch lengths.
Place in pan with water and butter and bring to a boil. Immediately turn to low heat and cover and cook for approximately 20 minutes until tender.
Remove cover, add sugar and vinegar and allow to simmer and reduce for about 10 minutes more.
Remove carrots, garnish with chopped chive and serve immediately.
Recipe from www.merlinmenu.blogspot.com
Chocolate Chip COokie Dough Dip
(Note: I've been spoon feeding myself this...I'm not proud...but am gloriously satisfied:)
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner’s sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
Serve with Nilla wafers (my choice) or graham crackers.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.
Recipe from www.browneyedbaker.com
