Baked Vegetables

Baked Vegetables

3 potatoes, peeled and cut in 1/2"-3/4" cubes
3 carrots, peeled and cut on diagonal in 1/2"-3/4" pieces
1 head fresh broccoli, cut into florets
2 zucchini, sliced on diagonal in 1/2" slices. (Can cut into 1/2 circles if diameter is too big.)
2 yellow squash - same as for zucchini
Salt to taste
1/4 cup olive oil
1(1 oz.) pkg. dry onion soup mix

Preheat oven to 400 F. Lightly oil a large shallow baking dish with olive oil. Combine vegetables in prepared pan and toss with olive oil till all lightly coated. Sprinkle with salt and then with onion soup mix. Bake for 30-40 minutes or until vegetables are tender. Feel with a fork when ready. Makes four generous servings.

So good!

Peanut Butter-Cup Cookies...

Just sharin' something that looks AMAZING...from REAL SIMPLE.

Makes 48 cookies Hands-On Time: 15m Total Time: 40m

Ingredients

· 1 1/2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon kosher salt

· 1/2 cup (1 stick) unsalted butter, at room temperature

· 3/4 cup dark brown sugar

· 1/2 cup granulated sugar

· 1 large egg

· 1 teaspoon pure vanilla extract

· 1 12-ounce package small peanut butter cups, coarsely chopped

Directions

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

3. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

By Kate Merker, October 2009