Skillet-Browned Broccoli with Pan-Toasted Garlic

Ingredients
3 large broccoli stems with stem end attached
1/4 cup extra virgin olive oil
Coarse sea salt
Ground black pepper
3 Tbsp. thinly sliced garlic cloves

Directions
1. Preheat a 12-inch cast-iron skillet over medium heat. Slice broccoli heads lengthwise in a 1-inch-thick slices, cutting from the bottom of the stem through the crown to preserve the shape of the broccoli (reserve any florets that fall away for another use). Brush both sides of each broccoli slice with some of the olive oil and sprinkle lightly with salt and pepper.

2. Place half of the slices in the heated skillet and set a heavy medium skillet on the slices to press them to the cast-iron skillet. Cook over medium heat for 3 to 4 minutes, or until well browned. Turn slices and cook second side for 3 to 4 minutes more or until browned (for more tender broccoli, cook over medium-low heat for 5 to 6 minutes per side). Repeat with remaining broccoli slices. Transfer to a warm platter, cover, and keep warm.

3. Drizzle the remaining olive oil into the hot skillet, reduce heat to medium-low and add garlic slices. Cook garlic, stirring gently and constantly for 2 minutes or until the slices are lightly browned. Transfer to a plate lined with paper towel and sprinkle lightly with salt and pepper.

4. Arrange broccoli on serving platter. Sprinkle the toasted garlic slices over broccoli. Makes 8 servings.

5. *Kitchen Tip: Keep cooked broccoli slices warm in a 300 degree F oven or cover with foil while the remaining broccoli cooks.

Compliments of Better Homes and Gardens

March Theme

Its not too late to post your favorite recipe for all you slackers out there.
However, it is time to move on. I know a lot of people plan to get creative on St. P Day and serve Green food to their families. So for the theme, think Green.

Most people color pancake batter or something similiar, but for us, I am planning on serving real food that's centered around green. Think some sort of salad, jello recipes, mint brownies, vegetables that are green (green beans, broccoli), guacamole/avacados, green apples. So get thinking (and posting).

Let's see your Green.

Perfectly Chocolate Cake

1 C unsweetened cocoa
2 C boiling water
2 3/4 C All purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 C butter softened
2 1/2 C Sugar
4 eggs
1 1/2 tsp vanilla

In medium bowl combine cocoa with boiling water mixing until smooth. Cool completely. In medium bowl combine flour, soda, salt and baking powder. Preheat oven to 350. Grease bottom of pan and lightly flour. In large bowl beat butter and sugar until creamy add eggs and vanilla beat about 5 min at low speed. Add flour mixture (in fourths) alternating with cocoa (in thirds) beginning and ending with flour mixture. Do not over beat. Bake about 40 minutes or until done.

Peanut Butter Bars

This is one of my very favorite recipes. Years ago, someone brought them into work and I had to get the recipe. I've had lots of requests for it since then as well. So good!

2 cubes butter
2/3 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
2 c flour
¾ c peanut butter + extra for spreading
½ tsp salt
2 ½ c oats

Frosting
4 ½ c powdered sugar
1/3 c milk
1 tsp vanilla
¼ c cocoa
1 cube butter

Cream butter, brown sugar, sugar, and eggs. In separate bowl mix toeghetr vanilla, flour, peanut butter, salt, and oats.
Combine the two and mix.
Bake at 325 for 15 to 20 minutes. Wait until bars cool, then spread a layer of peanut butter over bars. Mix frosting ingredients, then spread over peanut butter.

Buckeyes

Buckeyes
From: Laura Parratt

Cookie:
½ c. margarine or butter
1 c. peanut butter (3 c. = 28 oz. jar p.b.)
3 c. powdered sugar
1 tsp. vanilla

Mix ingredients together in mixer. Roll into 1” balls.

Chocolate Dip:
6 oz. chocolate chips
1/8 bar paraffin wax or shortening (optional: thins out for nicer dipping consistency)

Melt chocolate and wax/shortening in double boiler or fondue pot. Once melted, turn heat to low and keep warm.

Use toothpicks to dip balls, leaving a circle on top of the ball uncovered with chocolate (makes them look like buckeyes). Use finger to smooth over toothpick hole.

Can cover and refrigerate 2-3 days or freeze on waxed paper-lined cookie sheet.

BYU Mint Brownies

I just had these at a friend's and asked her for the recipe. They are delicious and making them is nostalgic for me!


From: Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder (or optionally, use only 1 tsp.)
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Girl Scout Cookies

UPDATE: I have now tried the Samoas- the rest I have not tried, see review for my thoughts. Let me know the results if you try any of the others.

Samoas

Thin Mints

Do-si-dos

Tagalongs