Ratatouille Stoup

I've been trying to come up with new recipes using the vegetable from our garden. This recipe was adapted from Rachael Ray's recipe.

Ratatouille Stoup

1 eggplant, peeled & sliced

1 zucchinni, sliced

1 summer squash, sliced

1/2 onion, sliced

28 oz crushed tomatoes

1 can garbanzo beans, drained

1 cup instant rice

3 cups chicken broth

garlic & Italian seasoning to taste

Brush vegetables with olive oil or pan spray, season, and broiled until tender but make sure to watch them because they can burn quickly! Meanwhile, cook rice in 1 cup of broth & some of the seasoning by following package directions.

In a stockpot add beans, tomatoes, & remaining broth. Boil on high for 10 minutes adding vegetables as they finish cooking. Add rice & season to taste, turn heat down to low & simmer another 10 minutes.

World Peace Cookies

This recipe comes from one of my favorite blogs to read, Good Eats 'n Sweet Treats. To see the original recipe click here.

This is a slice & bake cookie recipe so it requires a little extra time since it needs to be refridgerated 3 hours prior to baking. However, you could freeze it & have it available for a quick treat.

S'mores Sandwich Bar Cookies

After our campout this July 4th I had some leftover s'mores ingredients so I decided to try a recipe I found in the local newspaper.

S'mores Sandwich Bar Cookies

1 stick butter (1/2 cup) softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cup all-purpose flour

3/4 cup graham cracker crumbs (about 4-5 crackers)

1 teaspoon baking powder

1/4 teaspoon salt

5 chocolate bars

3 cups mini-marshmellows*

Heat oven to 350 degrees.

Grease an 8-inch square baking pan.

Beat butter and sugar until well blended. Add egg and extract and mix well.

In a separate bowl, stir together flour, cracker crumbs, baking powder, and salt. Add to butter mixture, mixing until blended.

Equally divide the dough and press half into the prepared pan. Bake for 15 minutes. Arrange chocolate bars over baked layer and sprinkle marshmellows evenly over the top. Sprinkle and lightly press remaining dough over the top and bake 10-15 minutes or until lightly browned. Cool completely and cut into bars. Makes about 12 bars.

Try adding 1/2 cup toasted , slivered almonds and 1/2 cup flaky coconut to the top crust before pressing it into the dessert. Substitute dark chocolate for an adult-appeal.

*I used jumbo marshmellows which required longer baking & made a fluffier marshmellow filling.