Veggie Dinner

Carrot Burgers
All Recipes


Ingredients:

1 1/2 cups shredded carrots
2 cups crushed cornflakes (Didn't have any, I used 1/2 breadcrumbs and 1/2 crushed corn Chex)
2 eggs beaten
1/4 cup finely chopped celery
1 Tlb finely chopped onion
1/2 tsp salt
1/4 tsp sugar
1/8 tsp pepper
2 Tlb vegetable oil (used olive oil, a little more than called for)
Hamburger buns


Directions:

Place shredded carrots in a saucepan with some water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.

(These were surprisingly good! They had good texture and flavor. It would still be fun to play around with the flavors a bit, some fresh cilantro or parsley would be complimentary. Could substitute water chestnuts for the celery. I wasn't too sure about the corn flakes, but I liked the corn flavor it brought. Would also try again with Panko breadcrumbs. We ate ours on slightly toasted hamburger buns with lettuce and a creamy dressing. Would also be great with creamy coleslaw or on top of a green salad. To make enough for our family of 6, I made 1 and 1/2 times the recipe.)

Candybar Fudge on a Brownie

Triple Chocolate Peanut Butter Crunch Brownies

Ingredients:

• 1 batch of brownies (9x13 boxed mix)
• 1 cup chopped Reese's peanut butter cups
• 1/2 cup salted peanuts
• 1 1/2 cups (12 ounces) semi-sweet baking chocolate
• 1/2 tablespoon butter
• 1 1/2 cups creamy peanut butter
• 1 1/2 cups Rice Krispies cereal

Instructions:

1. Make the brownies as directed on the box in a 9 x 13 pan, and bake for 20 to 25 minutes.

2. Remove the brownies from the oven, and top with Reese's and peanuts. Place the tray back in the oven, and bake for 4 to 6 minutes, or until a toothpick can be inserted into your brownies and comes out dry. Remove the brownies.

3. In a microwave safe dish, melt the chocolate, butter, and peanut butter for about 45 seconds. The squares should keep their shape, and will melt completely when stirred. Then, stir in the Rice Krispies.

4. Pour your melted mixture over your brownies, and place the tray into a refrigerator. Allow the brownies to cool for at least two hours, or overnight, until serving. We preferred to keep them cold in the fridge.