butter pecan bars

Butter pecan bars are one of my most favorite desserts! My mother-in-law makes them, and they are absolutely delicious! However, I'm not very good at making them quite like she does. I've tried and failed. But, I did make them the other day and they actually turned out pretty good. :)

A few of you have asked for the recipe, so here it is, thanks to Betty Crocker:

Ingredients:
1 box of Betty Crocker Butter Pecan cake mix
1/2 cup of butter, softened
1/4 cup packed brown sugar
1/4 cup water
2 eggs
3/4 cup finely chopped nuts (I don't use the nuts, but you can if you want)

Heat over to 375. Grease and flour 13x9 pan. Mix about half of the cake mix (dry), the butter, brown sugar, water, and eggs in large bowl until smooth. Stir in remaining cake mix and nuts. Spread evenly in pan (mixture will be thick). Bake until top feels firm when touched, about 25-30 minutes (in my oven, about 20-25 minutes). Cool completely and top with vanilla glaze.

Vanilla Glaze:
1/4 cup butter, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons hot water

Mix all ingredients together. Stir in additional hot water, if needed.

ratatouille (not the movie!)

This recipe is one I recently discovered while looking for some healthy alternatives to what I normally eat. It's full of yummy veggies, is low-cal, and low-fat. I've also tweeked the recipe just a bit and turned it into a more Indian-style dish rather than the Mediterranean/French cuisine it is supposed to be. Hope you enjoy it as much as I do!

Ingredients:
2 tablespoons olive oil
1/2 onion, chopped
2-3 cloves of garlic, minced
1 eggplant, peeled & cubed
1 zucchini, halved length-wise & sliced
1 container of sliced mushrooms
1 can of diced tomatoes
salt & pepper to taste
1 teaspoon tumeric
1 tablespoon curry powder
1 teaspoon ground ginger

In a large skillet, saute the onion & garlic in olive oil on medium-high heat for 2-3 minutes. Add eggplant, zucchini, mushrooms, tomatoes, and spices. Bring to a boil; reduce heat and simmer covered for 10 minutes, or until veggies are soft. Cook uncovered for 5 minutes until most of the liquid is evaporated. Serve with rice.