Marinated Cucumbers, Onions, and Tomatoes

I LOVE cucumbers and onions that my brother in law always makes every summer.  I have asked him for the recipe but it always "its a little of this and a little of that".  I do not do well with guesstimate directions.  I need to know exactly how much of this and that to put into a recipe.  I am sure I drive everyone nuts with that.  So, I searched online and this is what I found.  I knew my hubby would love it and he does.  The tomatoes were an added bonus and when the neighbor offered some cucumbers from their garden I was sold. 

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick

1 medium onion, sliced and separated into rings

3 medium tomatoes, cut into wedges

1/2 cup vinegar

1/4 cup sugar

1 cup water

2 tsp salt                      

1 tsp ground black pepper

1/4 cup oil

        

 

Cut all veggies and combine into a large bowl.  In a smaller bowl, mix all the remaining ingredients and pour over the veggies.  Toss well to mix.  Refrigerate at least 2 hours before serving.

 

Hope you enjoy this on a hot summer night as much as we do.

Salted Carmel Brownies

I had these amazing "triangles" at a work bake off this spring.  I had to have the recipe.  I don't usually make sweets but these I had to make again.  I didn't cut them into triangles I served them as brownies in the pan and they were a HUGE hit with everyone.  The gooey goodness just does you in.  You can't eat just one.  They were surprisingly easy to make.

Salted Carmel Brownies
Cookie Base:
1 bag (1 lb 1.5oz) double chocolate chunk cookie mix
1/4 cup margarine, melted
2 tbl water
1 egg

2/3 c pecans, chopped

Carmel Topping:
4 tbl butter
1 bag caramels, unwrapped
1/4 c heavy cream
1/2 tsp vanilla
1/8 tsp coarse kosher salt

In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into greased 9x13 baking pan, sprinkle with 1/3 cup pecans. Bake at 350 degrees for 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.

 

Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.

 

Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving.

 

Store in refrigerator; bring to room temperature before serving.

Tomato & Mozzarella Pasta

I had pinned this recipe ages ago on Pinterest and finally decided to try it.  My family really liked it and it was healthier than the white sauced pastas that I love.  This pairs great with fresh bread and a nice salad.  Perfect for a "meat free" night and during a busy weeknight.

Tomato & Mozzarella Pasta

Right out of the oven!

2 tbsp. olive oil
2 garlic cloves, minced
2 (14oz) cans diced tomatoes
1 tsp oregano
Salt & Pepper to taste
1 lb penne pasta
8 oz shredded mozzarella cheese
2/3 c Parmesan cheese

Heat oil in skillet and add garlic.  Cook about 1 minute.  Add tomatoes and oregano.  Simmer until thickened about 15 minutes.  Add salt & pepper to taste.  Meanwhile, cook pasta according to directions.  Toss with tomato sauce.  Place 1/2 of pasta mixture into a greased 13x9 baking dish.  Cover with 1/2 the mozzarella & 1/2 the Parmesan cheese.  Top with remaining pasta and remaining cheese.  Bake for 15 minutes at 400 degrees.

Enjoy!

Dipped up on my plate