It really is early Tuesday morning, actually 12:44am, regardless of what the post date says above!
What a total surprise to see a whopping 537 comments for my givaway! I had so much fun reading everyone’s sweet indulgences. Thank you all for participating, now will you all stick around!!. I used Random.org to pick my 3 random numbers and here’s who won!! Congrats to the 3 of you, I’ll be sending you an email!
Our LUCKY WINNERS….
Prize #1 goes to Judy who wrote:
I am not a major sweets person but when I do get an urge, I really crave a molten chocolate cake with chocolate chip mint ice cream. Now to be really honest, if I need a quick fix, I will dip a pretzel in melted chocolate. I love all the posts to this!!
Prize #2 goes to The Hammond Family who wrote:
Warm chocolate chip cookies with a glass of milk!! Yummy!! Really enjoy your blog, great recipes!
Prize #3 goes to Jolene, who wrote:
I have a big sweet tooth. But if I had to pick just one things, I would say Ice Cream. I have a bowl every night, unless there is something else sweet to eat.
So, my husband and I went to see the Incredible Hulk this past weekend and loved it! Great summer movie. So in honor of the hulk, I made 2 fabulous green side dishes that you are sure to love! My boys loved the cheesy broccoli, but I’d save the creamed spinach for the adults, it’s rich and full of great flavor that the kiddo’s can’t appreciate yet!
We had my side dishes with my mom’s yummy Shepard’s Pie tonight, what a great combo! I’ll post a great recipe for shepard’s pie soon.
Cheesy Bacon Broccoli Almondine
8 Cups broccoli florets steamed for 3 minutes
¼ Cup shredded cheddar cheese
½ Cup shredded mozzarella cheese
6 strips precooked bacon strips, crisped and crumbled
½ Cup slivered almonds
1. Place broccoli into medium pot over medium heat. Sprinkle with cheeses, bacon and almonds. Cover with lid until cheese is melted, about 2-3 minutes. Serve and enjoy!
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Creamed Spinach with Caramelized Onions, Garlic and Fennel
3 Tablespoons extra virgin olive oil
½ Cup finely diced onions
2 cloves garlic
1 Tablespoon finely chopped fennel
12 Cups fresh baby spinach leaves, coarsely chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
5 Tablespoons heavy cream
1. Heat oil in a large skillet over medium heat. Saute onions for 10 minutes, stirring often, until golden brown. Stir in garlic and fennel; cook for 3 minutes then stir in spinach leaves. Season with salt and pepper; cook until wilted down, about 5 minutes. Stir in cream; reduce heat to low and simmer for 5 minutes. Serve warm.