Roast for at 400 for 20 minutes. Flip vegetables and roast until vegetables start to caramelize about 10-20 minutes longer.
Beat butter and sugar in a large bowl with electric mixer until fluffy. Stir in corn syrup, oats and vanilla with wooden spoon.
Pat mixture evenly into prepared pan. Bake in middle of oven 16-17 minutes.
NOTE: Dough will still look moist near center. Don't over bake.
Cool in pan on rack. When cool, spread warm glaze over top. For glaze, melt chocolate chips and peanut butter in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth, then spread over top of oatmeal bars.
Cool completely before cutting into bars.
1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.
2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.
3. Serve immediately or refrigerate to serve cold.
Brown ground beef, celery and onion; drain.
Mix all ingredients together. Bake at 350 for 40 minutes in a greased casserole dish.
Heat chicken stock, garlic, and salt/pepper in a very hot pan until boiling.
Toss beans in liquid until liquid reduces to about 1/2 of original amount.
Add butter and toss around for 1-2 minutes. Season with more salt and pepper to taste.
Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.
NOTE: Potatoes can be made ahead and reheated. They even freeze well.
Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.
In a large bowl, cream sugars and butter.
Add eggs one at a time, mixing well after each addition.
Add vanilla, corn syrup, salt and baking soda.
Add remaining ingredients, mixing well after each one.
Place on ungreased baking sheet. Bake for 10-12 minutes, depending on the size of cookie. Cool on baking sheet for 2 minutes than transfer to a wire rack.