Here's a great tip courtesy of www.homesteadingsurvivalism.com

      Dulce de Leche                        

1

can (14 oz) sweetened condensed milk (not evaporated)

1

teaspoon table salt

Brownies

1

box (l lb 1 oz) Betty Crocker® dark chocolate brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Topping

6

oz dark baking chocolate, chopped

Coarse sea salt

         

• 1 Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.
• 2 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.
• 3 Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.
• 4 Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.
• 5 In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
• 6 Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.

 

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Roasted Rosemary Fingerling Potatoes

Ingredients

2 pounds fingerling potatoes, halved
2 tablespoons olive oil
1 teaspoon Garlic Powder
1 teaspoon  Crushed Rosemary
1/2 teaspoon  Sea Salt
1/4 teaspoon  Black Pepper

Directions

1. Preheat oven to 425°F. Toss potatoes and oil in large bowl. Sprinkle with seasonings; toss to coat well.

2. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Roast 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Heirloom Tomato and Watermelon Salad with Ricotta Salata

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons raspberry vinegar
1/4 teaspoon  sea salt
1/4 teaspoon  black pepper, course grind
2 tablespoons julienne-cut fresh basil
2 tablespoons julienne-cut fresh mint
2 to 3 cups loosely packed arugula leaves
4 large heirloom tomatoes, assorted varieties, cut into 1/4-inch thick slices (about 3 pounds)
16 wedge-shaped slices ricotta salata, 1/4-inch thick (about 6 ounces)
16 wedge-shaped slices seedless watermelon, 1/4-inch thick
1/4 cup thinly sliced red onion
8 diagonally sliced French bread slices, 1/2-inch thick, grilled (optional)

Directions

1. Mix oil, vinegar, sea salt and pepper in small bowl until well blended. Mix basil and mint in small bowl. Set aside.

2. Arrange 1/4 cup loosely packed arugula leaves on each of 8 plates. Divide tomato slices, ricotta salata and watermelon among plates. Arrange decoratively as desired.

3. Sprinkle basil-mint mixture and red onion evenly over each salad. Drizzle with dressing. Sprinkle with additional sea salt and pepper, if desired. Serve with grilled bread slice, if desired.

Below is a link to a great site concerning companion planting..//www.naturalnews.com/035853_companion_planting_garden_vegetables.html

Cheesecake Cookie Cups

Prep:

15 mins

Cooking:

25 mins

Level:

Easy

Cooling:

60 mins

Yields: 24

Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.