PENNE WITH ROASTED ASPARAGUS AND BALSAMIC REDUCTION

1 pound fresh asparagus spears

1 tablespoon olive oil

salt

freshly ground black pepper

½ cup balsamic vinegar

1 teaspoon light or dark brown sugar

1 pound penne pasta

4 tablespoons butter, cut into pieces

1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Cut off the tough ends off the asparagus and then cut the asparagus spears into 1-inch pieces. Toss with the oil, and salt and pepper. Roast until tender, about 15 minutes. (I like to roast my vegetables until they are brown. If you are like me, you'll need to add additional roasting time.) Remove from the oven and set aside.

While the asparagus is roasting, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, and Parmesan. Add additional salt if you desire. Serve immediately with additional Parmesan cheese for serving.

DELUXE FUDGY BROWNIES

Super rich and fudgy.

4 squares of unsweetened chocolate
1 stick of butter
4 eggs
2 cups of sugar
1 cup of flour
1 teaspoon of vanilla
1 cup of chopped nuts

Melt chocolate and butter in microwave. Beat eggs and add sugar. Beat together. Add chocolate mixture and blend. Stir in flour. Add vanilla and nuts.

Spread in a greased 9x13 pan. Bake at 325 degrees for 50 minutes. Check middle with cake tester or tooth-pick. If needed add more time but keep watch on the brownies. Allow to cool before eating.

LIME BARS

I just made these to take to a party at Marilyn's. I use the same recipe for my lemon bars - I just add fresh lemon juice rather than lime.

Crust:

2 1/4 cup flour
1/2 cup powdered sugar

16 tablespoons of butter, melted

To prepare crust combine flour and sugar. Add butter and mix well. Press into 12x15 baking pan.

Bake at 350 degrees for 15 minutes.

Filling:

4 eggs
1/4 cup fresh lime juice
2 cups of sugar
1/4 cup flour
1 teaspoon of baking powder

To prepare filling, beat eggs with fork. add lime juice and mix well.

Combine dry ingredients and add to egg mixture. Beat. Pour over crust. Bake at 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar. Cut into squares  and serve. These cookies freeze well.

CAPRESE SALAD - MY WAY

1/2 pint of cherry or grape tomatoes
your favorite salt
fresh basil
fresh mozzarella cheese, sliced
extra virgin olive oil
balsamic vinegar

I first chop the tomatoes into halves and place them in a bowl. I grind salt over them, and stir. Allow to sit for about 20 minutes. Then chop or shred fresh basil into tomato mixture. (Save some basil to sprinkle on the top of the salad before serving.) Allow to sit and blend flavors for an additional 10 minutes.
Slice the fresh mozzarella. Drizzle your serving plate with fresh olive oil and balsamic vinegar. Place 2 slices of the mozzarella on the plate. Spoon 1/4 of the tomato mixture onto each slice. Top both with additional slice of mozzarella. Spoon the rest of the tomato mixture onto these slices. Top with additional fresh basil, olive oil and balsamic vinegar.

WHITE TRASH RAINY AFTERNOON MENU

I have been stuck inside for days now. I've grown bored, and slightly bitter. And hungry, of course. I'm also broke which has limited my menus. I went on a tightly budgeted shopping trip yesterday and came home with ingredients for ranch pretzels, Texas hash, and easy yogurt pie.

EASY YOGURT PIE

My mom always made this for me as a kid.

3 containers of blended yogurt, 6 oz.(I used mixed berries for this one)

1 container of frozen whipped topping, 8 oz. (I use the light stuff)

1 pre-made graham cracker crust ( I was tempted to buy the chocolate cookie crust, maybe next time)

Allow the whipped topping to thaw and then add to the yogurts. Pour into crust and place in freezer for at least 4 hours or overnight. I added some blueberries to this one.

TEXAS HASH

Easy and tasty. I make it as hot as I can stand it.

1 pound of ground chuck, browned
1/2 cup of rice (I use brown rice)
10 oz. bag of frozen corn, or one 14 oz. can of corn
1 14 oz. can of chopped tomatoes
1 green pepper, chopped
3 larges onions, chopped
hot sauce, to taste
chili powder, to taste
freshly ground pepper to taste

After browning the beef, add all ingredients to a crock pot. Cook on high for 3 - 4 hours.

RANCH PRETZELS

Mmmmmmmmmmmmmmm. Simple, salty, and good!

1 bag of Snyder's of Hanover sourdough pretzels
1 envelope of ranch dip/dressing mix
1/2 cup of olive oil

Preheat the oven to 200 degrees. Combine the dip mix with the oil and mix well. Break the pretzels into bite size pieces before placing them on a baking tray. (Don't dump the bag onto the tray. You don't want all the crumbs and extra salt.) Pour the oil/dip mix over the pretzels. Bake for 1 hour, stirring the pretzels every 15 minutes. Remove from oven and allow to cool.