Prep Time: 10 Minutes Cook Time: 1 hour
- 3-4 big onions
- 1/4 cup butter
- 1-2 Tablespoons sugar
- 1-2 Tablespoons water
- 1 envelope onion soup mix
- 5 cups beef bullion (I use the cubes)
- 1 cup water
- 2 Tablespoons Worcester Sauce
- salt and pepper to taste
- Slice the onions thin and place into a skillet with 1/4 cup butter.
- Sprinkle sugar and salt onto the onions.
- Saute for 40-50 minutes, stirring every 3-5 minutes.
- While the onions are cooking, combine the onion soup mix, beef bullion, water, and Worchester sauce and begin to heat.
- An additional 1-2 Tablespoons water may need to be added if the onions begin to get too crispy.
- Cook onions until brown/caramelized.
- Add onions to the broth and boil for 5-10 minutes.
- Serve with or without cheese and bread that has been placed onto the soup and broiled until cheese in brown.
Preheat grill to 350-400.
- Sub Buns
- Meat of your choice (ham, turkey, pepperoni, salami, roast beef, etc)
- Cheese of your choice (colby jack, pepper jack, mozzarella, etc)
- Extras, such as jalapenos, banana peppers, onions, etc.
- Olive Garden Salad dressing
Cut buns in half. Drizzle 1-2 Tablespoons of the Olive Garden dressing on each of the insides of the sub bun. Add cheese to both sides of the buns, then add the meat and extras of your choosing. Wrap tightly in tinfoil. Grill on indirect heat for about 20 minutes.
Note: My favorite is colby jack cheese, pepper jack cheese, salami, ham, turkey, pepperoni with lots of onions and banana peppers.
Pico de Gallo
• 2 large plum tomatoes -diced
• 1/2 medium white onion -diced
• 1/8 cup finely diced cilantro (more if you desire)
• chopped jalapeños (varies depending on the taste…I do 1-2 Tablespoon jarred jalapenos)
• 2-4 Tablespoons lime juice (I used the bottled stuff)
• 1-2 Tablespoons kosher salt, more to taste
Allow the flavors to develop at room temperature
I realize that I have not been blogging much lately. Part of the reason is I have been getting healthier in the last few months. This includes losing almost 40 pounds, exercising 6 days a week, and watching what I eat. This includes not having many sweets in the house!
This recipe I have made numerous times before—full fat version. This is a lighter version with 110 calories and 4 grams fat (per recipe builder on myfitnesspal.com).
Oven: 350 Bake Time: 20-25 min Yield: 9X13 (about 32 bars)
- 1 ¼ c brown sugar
- ¼ c butter
- ¼ c apple sauce
- 4 T milk
- 1 T vanilla
- 1 egg
- 1 ¾ c flour
- ¾ t baking soda
- ¾ c mini chocolate chips
- ¼ c Heath Toffee Bits
- Heat oven to 350. Spray 9X13 pan.
- In large bowl, add brown sugar, butter, apple sauce, mile and vanilla.
- Beat at medium speed with electric mixer.
- Add egg, beat well.
- Add flour and baking soda to the mixture.
- Beat at low speed just until blended.
- Stir in chocolate chips and toffee bits.
- Press dough evenly onto bottom of sprayed pan
- Bake at 350 for 20-25 minutes. (do not overbake). It will be puffed up in the oven, but when you take it out to put on cooling rack, it will fall.
As I’m sure many of you have noticed, I haven’t posted anything for quite some time. I have been busy with “life” and have not been trying many new recipes. I hope when things slow down I will get back into the cooking, baking, and blogging.