Sunflower Seed Broccoli

Here is a quick and easy side dish that I like to make. Usually I focus on the main dish, and then right before dinner I think, "Oh, what am I going to put with it?" Sides are not my specialty, but this one is a big hit in my family.


1 teaspoon minced garlic
2 Tablespoons canola oil (or vegetable oil)
1 bag of frozen broccoli
1/4 cup vegetable broth (or chicken broth)
1/2 teaspoon dried oregano
1/2 teaspoon salt
pepper
sunflower seeds

1. In a large skillet, saute garlic in oil for 1 minute. Add broccoli, cook and stir for 3 minutes.
Add the broth, oregano, salt, and pepper (to taste).

2. Cover and cook until broccoli is heated throughout. (Approx. 4 minutes)

3. Sprinkle sunflower seeds over the top. Use as much or as little as you like.

**I think the reason this has so much flavor is the use of broth instead of water. I have read in several magazines to use broths instead of water for added flavor, and I really think it makes a difference.

French Dip Sandwiches

My family would eat this every week if I made it (and did for a while). It takes 2 minutes to put in the crock pot.

roast (I use a 3 lb. chuck tender but you could use anything)
packet of onion soup mix
1/3 cup soy sauce (I use the low sodium and sometimes use a little more)
WATER
beef bouillon (optional)
sub rolls
provolone cheese

Trim the fat off of the roast and put it in the crock pot. Mix soy sauce and onion soup mix and pour over roast. Add enough water to cover the roast. Drop in a bouillon cube if you want. Cook on low for 6-8 hours. Take meat out and cut or shred (it will fall apart!). Put meat and cheese on sub roll and toast for a few minutes. Dip it in the juice from the crock pot. You can tweak the juice to your taste. You might want a little more soy or no bouillon cube.

Poppyseed Cake

This sounds very simple and maybe not THAT tasty but please try it!! It's one of our FAVORITES and in the middle of my second piece last night I kept saying, "What makes this cake SO good??" (Jared said it was the opium!) It's fast, easy, and very moist. Just don't eat it before drug testing ;).

yellow cake mix (make according to directions but omit oil)
poppyseeds (I just dump a lot in)
small vanilla instant pudding
1 1/2 tsp. coconut extract
1 cup oil

Mix all ingredients with a mixer (around 2 minutes) and pour into a greased bundt pan. Bake at 325 for around 50-55 minutes (check it at 47ish). Turn onto a plate and ENJOY!

Triple Layer Peanut Butter Brownies

Ok, these are to die for :). I made them last week and was so happy to see the last bite go because I COULDN'T stay out of them. I got the recipe from the Kraft Magazine. I have pictures on my camera and will add them if I ever get them onto my computer.

1 pkg. (19-21 oz.) brownie mix, prepared in 9x13 pan (I used the Pillsbury family size)
1 cup cold milk
1 small pkg vanilla instant pudding (I actually used the large size and it was fine)
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups cool whip, frozen (mine was already thawed and it was fine)
3 squares Baker's semi sweet baking chocolate
1/2 cup dry roasted peanuts, coarsely chopped (don't skip these!!!!)

Whisk milk and pudding for 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are COMPLETELY cooled. Spread pudding mixture over brownies. Microwave cool whip and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate at least 1 hour (it gets better the longer it sits so I would suggest making it in the morning or afternoon if you are having it for dessert after dinner). Store in the fridge.

Fudge Brownie Pie

I made this last night and it is GREAT! You can make the brownie from scratch if you want, but I think it would be just as good if you used a brownie mix. My MIL made this a long time ago and I forgot that I had the recipe. Thanks Linda!!

Fudge Brownie Pie
brownie:
4 squares Baker's Semi Sweet Chocolate
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour

filling:
2 cups of cold milk
2 pkgs. (4 servings each) instant chocolate pudding (I used sugar free)
1 tub (8oz) Cool Whip French Vanilla

Microwave chocolate and butter on high 2 minutes or until butter is melted. Stir until chocolate is melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour. Spread into greased 9 in pie plate.

Bake at 350 for 30 minutes or until toothpick comes out clean. Cool completely. Scoop out center of brownie with a spoon, leaving 1/2" thick rim around the edge and thin layer of brownie on the bottom. Reserve brownie pieces.

Beat milk and pudding with a wire wisk for 2 minutes. Stir in half of the cool whip and all but 1/2 cup of brownie pieces. Spoon into brownie crust; top with remaining cool whip then sprinkle the brownie on top. Refrigerate 2 hours or until set (it is better that way but you could eat it immediately).