We used to make these salted nut rolls that were SO good, but SO incredibly painstakingly tedious to make. This recipe has taken it's place and we don't look back ~ just forward to the next pan!
1 Can Sweetened Condensed Milk
1 TBsp Butter
1 12oz. Bag Peanut Butter Chips
1 bag Mini Marshmallows
1 12 oz. Bottle Dry Roasted Peanuts
Lightly grease a 9 x 13 pan w/ butter (I just use the wrapper remnants) and spread 1/2 of the peanuts evenly on the bottom.
Melt condensed milk, butter, and chips. Add marshmallows, stir and remove from heat immediately. Marshmallows do not have to be completely melted, it's better if they're not.
Pour melted mix over layer of peanuts and top with the remaining peanuts. Chill
Tuesday, December 30, 2008
Giada's Lemon Spaghetti
Saw this, had to add it, must try it soon. It sounds so good, light, and fresh! Now, to figure out the best accompaniments...oh, credit where credit due - I saw it on Today show this morning, Giada de Laurentiis, from the Food Network was cooking...
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice
(about 3 lemons)
- Salt
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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