Delicious Candy Bar

Annabel’s & Co. Catering, 2017

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Delicious Grilled French Onion Flatbread 

Ingredients

2 naan flatbreads (homemade – see recipe above- or store bought)

1 yellow squash, cut in half and then into moon slices

1 portobello mushroom cap, sliced

8 asparagus spears, ends off and sliced into 1 inch pieces

1 red pepper, seeded and sliced

1/3 cup Kraft French Onion Dip

olive oil

salt and pepper

Instructions

1. Arrange vegetables on a grill tray, lightly spray with olive oil and sprinkle salt and pepper on top. Place on preheated grill over medium heat, cover, and cook for 6-8 minutes or until tender. Remove from grill and set aside.

2. Taking 2 flatbreads, spread about 1 TBS Kraft French Onion Dip on top of each. Arrange vegetables evenly on top of the dip, then dollop remaining dip on top of vegetables.

3. Place on the grill, close, and cook for 3-5 minutes, checking to make sure they don’t burn. Remove and set aside for 2-5 minutes.

4. Slice in half and serve immediately.
(Source: domesticsuperhero.com)

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Delicious Winter Greens Smoothie

rodalesorganiclife.com


Winter Greens Smoothie Recipe

Makes 3 cups
1/4 cup carrot juice

1/2 cup orange juice

1 cup spinach

1 cup roughly chopped kale, ribs removed

4 small broccoli florets, sliced and frozen

1 banana, peeled, sliced, and frozen

1 appled, cored and roughly chopped

Combine ingredients in blender and blend until smooth.

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Delicious Nutella Filled Oatmeal Hazelnut Chocolate Chip Cookies


Ingredients

1 cup (2 sticks) butter, room temperature

1 cup dark brown sugar

⅓ cup white sugar

2 large eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

3 cups rolled oats

8 oz. dark chocolate, chopped

¾ cup hazelnuts, toasted and chopped

½ cup Nutella (or any chocolate hazelnut butter)

Flaky sea salt, optional but recommended

Directions

In a large bowl, cream together butter, white sugar, and brown sugar, until light and fluffy. Beat in the eggs one at a time until well blended, and then add the vanilla extract.

Combine the oats, flour, baking soda, and salt. Add into the butter mixture and beat until just combined.

Fold in chocolate chunks and hazelnuts. Chill cookie dough, covered, for at least one hour or up to three days.

Preheat oven to 350°F. Shape dough into walnut sized balls, and fill each cookie dough ball with about 1 teaspoon of Nutella. You can do this by flattening the dough and pressing it around the Nutella, or using a cookie scoop, make an indentation in the middle of the dough, place the Nutella in the indentation, and then cover with more cookie dough. Form the dough into balls and arrange about 3 inches apart on baking sheets lined with parchment paper.

Sprinkle cookies with flaky sea salt, if desired. Bake cookies for 12 minutes, or until just pale golden brown. Cool cookies on baking sheet for 5 minutes and transfer to racks to cool completely.
(Source: bakerita.com)

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