Brownies

From Hershey's Chocolate Lover's Cookbook

1 C butter or margarine, soft

2 C sugar

2 tsp vanilla

4 eggs

3/4 C cocoa

1 C flour

1/2 tsp baking powder

1/4 tsp salt

1 C chopped nuts (optional)

Cream butter, sugar, vanilla and eggs.  Stir in remaining ingredients until smooth.  Pour into greased 9 x 13 pan and bake for 30-35 minutes at 350F.

Green Tea Lemonade

My Starbuck's favourite of late, but they are so expensive & requires me to drive so I thought I would try making my own.

1 pot Green Tea (I love Mighty Leaf Green Tea Tropical, which can be found at London Drugs)

1 can frozen lemonade

Ice

Brew the tea, cool and place in fridge.  Combine 1/3 lemonade with 2/3 iced green tea over ice.

Cauliflower with Spicy Lime Cream

From Rachel Ray June/July 2010

1/3 C mayo

2 tbsp cilantro

4 tsp lime juice

1/2 tsp chili powder

Mix the previous 4 ingredients in a small bowl and set aside.

2 lb cauliflower, cut in pieces

1/4 C olive oil

1/2 tsp chili powder

1/2 tsp salt

Combine the previous 4 ingredients in a large bowl and toss to coat.  Thread cauliflower onto skewers and grill on medium/high BBQ for 10 minutes, turning occasionally. 

Brush with mayo mixture and serve warm

Chocolate Chip Square

Borrowed from The RecipeZaar

1/2 C butter or margarine

1/2 C brown sugar

1/4 C sugar

1 egg

1 tsp vanilla

1 C flour

1/2 tsp baking soda

1/2 tsp salt

1 C chocolate chips

Cream butter, sugar, egg and vanilla.  Stir in flour, baking soda, salt and chips.  Scrape into a greased 9 x 9 pan and bake at 350 F for 25-30 minutes.

Brined Rosemary Porkchops

3 tbsp kosher salt
3 tbsp brown sugar
3 whole branches rosemary
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp black pepper

Combine salt, sugar & 1 cup hot water.  Add 2 cusp cold water and remaining ingredients.  Combine with chops for 4-6 hours.  Drain & lets stand 20-30 minutes at room temperature

Brush lightly with olive oil before grilling over direct hear for 8-1o minutes, turning once.

Recipe courtesy of Aunt Joyce & SAIT continuing education culinary program.

Blueberry, Lemon & Brie Scones

1 egg
1/2 C milk
1/4 C melted butter
1 tsp vanilla
1 1/2 C whole wheat flour
2 tsp baking powder
1/4 C sugar
1/2 tsp salt
1 tbsp lemon zest (used orange)
1 C fresh, frozen or dried blueberries (used fresh)
6 oz brie, sliced

Preheat oven to 425F & cover a cookie sheet with parchment paper.  Beat egg and then add milk, butter & vanilla.  In a separate bowl combine flour, baking powder, sugar, salt and zest.  Make a well in the center of the dry ingredients and add the liquid, mix until well blended.  Add blueberries.  Divide dough into 12 balls and place on cookie sheet.  Flatten and bake 12-15 minutes or until the scones are well browned.  When ready to eat, split and insert brie slice.

Borrowed from All You Need is Cheese (Spring 2010)

Stawberry Rhubarb Coffee Cake

In a medium sauce pan combine the following and bring to a boil to thicken

2/3 C sugar

1/3 C cornstarch

2 C chopped rhubarb
1 1/4 C strawberry
2 tbsp lemon juice

Mix the following in a medium bowl
3 C flour
1 C sugar
1 tsp baking powder
1/2 tsp baking soda

Cut in 1 C of cold butter until mixture is crumbly.  Make a well in middle and add
2 eggs
1 C buttermilk
1 tsp vanilla

Mix to combine.  Spoon 2/3 of bread mixture into a buttered 9 x 13 pan.  Cover with berry mixture and then drop spoonfuls of bread mixture over top.  Bake at 350 F for 45 minutes.