July 2012 - Page 2 of 2 - Lovin' From the Oven

You know when you try and take a nap, but you’re not really sure if you actually slept or just lied there for two hours? Yup, I just did that… But for three hours. I’m working the redeye tonight and I tried to get some rest beforehand. I don’t think that it was very successful. Bust! This recipe is simple and a great side for your dinner. I ended up using low fat or fat free everything and it turned out kind of bland. I’d highly recommend to use full fat everything! Feel free to add more broccoli if you love it as much as I do. This recipe also makes a ton- enough to feed at least ten people, so cut it in half if you’re making it just for yourself. From Katie Barlow

Broccoli Cheese Orzo Casserole Bake

Ingredients

1 package orzo pasta
1 can cream of mushroom soup
1 1/2 cups grated cheddar cheese
1 1/2 cups grated mozzarella cheese
1 head broccoli, chopped

Directions

Cook pasta according to the directions on the package. Drain.
Mix the soup, both cheese, and broccoli into the pasta.
Pour the mixture into a buttered casserole dish.
Cover the dish with foil and bake at 350 for 30 minutes.

https://lovintheoven.com/broccoli-cheese-orzo-casserole-bake/

Happy July!!! I can’t believe it’s already July. We’ve officially finished half of 2012. July’s going to be a crazy month for me– Lots of birthdays, wedding celebrations, and all the stuff in between.

I’m exhausted because of flight delays into SF yesterday. My original flight of 8:35PM didn’t get in untl 1:46AM. The San Francisco Airport seriously has got to be one of the worst airports with delays in the states. I mean, a little bit of fog and they shut down a runway, which make 3 and a half hour delays. This isn’t just a once a month thing… this is like two-three times a week. SFO, get it together! Delays like that really throw flight attendants off. Just sayin’. End rant.

Oh, these cookies. They were extremely soft and chewy, but I didn’t care much for them. They’re very simple, but the taste was just a bit bland for me. If you’re going to put cinnamon and ginger into a cookie, why not make a molasses cookie? I guess these are just for the light hearted who don’t like molasses.

From Joy The Baker.

Brown Sugar Cookies

Yield: 2 1/2 dozen

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg

Directions

Cream butter and brown sugar until fluffy. Beat in the egg and vanilla extract.
Add the mixture of dry ingredients (flour, baking soda, salt, cinnamon, ginger) and mix until just incorporated.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees.
Drop tablespoon sized balls of dough onto the baking sheet and bake for 10-12 minutes.

https://lovintheoven.com/brown-sugar-cookies/

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