Monthly Archives: July 2009

Samoa Brownies

Have you ever had a Samoa cookie from the Girl scouts? Are they not the best cookies ever? I found a recipe online to make some but it was really time consuming so I had to come up with something else to get the same taste a lot quicker. Therefore, I thought what could be better than Samoa brownies and was I ever right. I cannot even begin to explain the pure yumminess of these brownies.

1 cup unsalted butter, melted
3/4 cup sugar + 2 tablespoons
1 -1/4 cup sweetened condensed milk
1-1/3 cup shredded coconut
4 eggs
4-1/4 teaspoons vanilla extract
1 cup chocolate chips
10 caramel candies
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1. Pre-heat oven to 350 F. In a large mixing bowl, add butter, sugar, condensed milk, coconut, vanilla extract, flour, baking powder and salt, mix well. Add eggs, chocolate chips. Tear caramels into small pieces and add. Blend well.

2. In a non-stick 8×16 cake pan lightly spray with cooking spray. Pour batter into pan and smooth top. Bake 20-30 minutes until toothpick comes out clean. Allow to cool then cut into bars.

Yields: 2 dozen

Parmesan Lamb Ribs

Lamb ribs are the best cut of lamb if you ask me, you just cannot seem to get them wrong. This mouth-watering recipe combines the best Italian flavors and its just pure magic. Pair this meal with a fresh salad, vegetables, rice or even pasta.

12 lamb rib chops
1 tablespoon olive oil
4 garlic cloves, minced
2 tablespoons Parmesan cheese
1/2 cup tomato sauce
2 tablespoons parsley, chopped
1 teaspoon oregano

1. In a 9-inch skillet, sauté garlic in oil, stir in cheese, tomato sauce, parsley and oregano.

2. On a baking sheet cover bottom with foil. Carefully lay ribs on their sides. With a kitchen, brush spread a thin layer over the side facing up. Broil on top rack on high 10 minutes; turn and brush second side; broil chops 10 minutes.

Yields: 2 servings

Moong Dal Vada


Are you looking for a new fun snack to try; well this is definitely the one. I included this tasty dish on a vegetarian menu we had one night. It reminded me of an Indian version of the famous southern hushpuppy. This taste great dipped in any chutney that you may like or just some ketchup is good as well.

1-1/2 cups moong dal
5 tablespoons coriander, chopped
1 teaspoon cumin seeds
1 star anise
1-2 Green chilies, chopped
1 onion, finely diced
Salt to taste
1 cup sunflower oil

1. Soak moong dal in water for 2 hours.

2. Add dal to a bowl and blend to a fine paste with a hand blender alternatively use a food processor. Add onions, chilies, coriander, star anise, salt and cumin seed. Mix until a smooth paste forms. Allow to sit for 10 minutes.

3. Meanwhile in a 9-inch skillet on medium heat add oil. Carefully drop paste 1 tablespoon at a time into oil. Fry on each side until golden.

Yields: 20

Sesame Green Beans

Fine beans are one of the best beans as far as I am concerned. They do not only taste good but also just look how beautiful they are. They just scream gourmet. I love the simple taste with the snap in your mouth. The ingredients really bring the taste out in this Asian inspired recipe. You should pair this up with fish or steak and a salad for a summer dinner you will not forget.

200 grams fine beans, tops and bottoms cut off
2 tablespoons sesame seeds
2 tablespoons butter
1 teaspoon sea salt

1. In a 9-inch skillet on medium heat, add butter. When butter has melted, add beans, coating well. Add sesame seeds and sea salt, mix well. Allow to cook until beans turn bright green and have grill like marks on them, about 7 minutes.

Yields: 4 servings