BONNIE'S RYE CROUTONS FOR SALAD AND SOUPS
Fix a tossed salad or hearty bowl of soup up and kick it up a notch with these delicious, easy-to-make rye croutons. They also make great snack crackers. Enjoy these croutons with my tried and true Country Onion Soup. Photo is my own and recipe by Land of Lakes.
Provided by BonniE !
Categories Salads
Time 15m
Number Of Ingredients 4
Steps:
- 1. Pre-heat oven to 400 degrees. Melt butter in pan, when melted add basil and garlic, stir, then add bread pieces, turn to coat.
- 2. bake for 7 to 10 minutes, turning once half way through.
- 3. Here is what they look like. Enjoy!
BONNIE'S COUNTRY ONION SOUP WITH RYE CROUTONS
Who doesn't like a delicious bowl of soup on a cold day? This is Country Onion Soup with homemade rye croutons, a little different than the traditional clear broth French type. But just as good. Delicious with grilled cheese sandwiches. I am happy to share this tried and true recipe with my JAP friends. Enjoy! Photo is my...
Provided by BonniE !
Categories Soups
Time 55m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400 degrees.
- 2. PREPARE CROUTONS Melt the butter in an oblong pan, add the basil, garlic and toss to coat. Bake 7 to 10 minutes, turning half way through. Remove and set aside.
- 3. MAKE THE SOUP: Melt 2 tablespoons of butter in a large 3 quart sauce pan, and saute the onions with the garlic. Cook over medium heat until onions are very tender. Add the water, broth, chicken granules, country-style dijon mustard, basil leaves, thyme leaves, and black pepper. Simmmer about five minutes.
- 4. Add the soup to the 3 oven-proof bowls. Add a thick slice of Mozzarella cheese to each bowl. Return to the hot oven and bake about 10 minutes until cheese is lightly brown, remove from oven, and add the croutons.
- 5. Here is how it looks! Enjoy!
RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD
Steps:
- For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
- Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
- For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
- Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
- Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
- For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
- For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
- In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
REED'S "SLAP YO' MOMMA THEY'RE SO GOOD" BROWNIES
We went to a potluck last Sunday and our neighbor brought these brownies. He told us this recipe has taken him five years to perfect. I think the time payed off because these brownies are amazing! I am posting this recipe for your enjoyment and as a precaution for losing this recipe because if I lost it I would never forgive myself!! Hope you enjoy them as much as I do!
Provided by Cadylynn
Categories Dessert
Time 45m
Yield 10 big brownies, 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate and butter in a small saucepan.
- Set aside and cool for at least 10 minutes.
- In a medium bowl, beat eggs and salt until fluffy. This will take about 10 minutes with an electric mixer.
- Fold in sugar and vanilla with a spoon until smooth.
- Fold in Flour and then chocolate.
- Pour into a greased 9x13 pan and add the peanut butter cups.
- Smooth the batter over so it covers the peanut butter cups.
- Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 458.4, Fat 22.5, SaturatedFat 12, Cholesterol 99.8, Sodium 291.6, Carbohydrate 62.8, Fiber 2.9, Sugar 48.5, Protein 7.2
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