CVC May 2013
A Touch of Glass, May 2013 Central Valley Corvettes
A Touch of Glass, May 2013
Central Valley Corvettes
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½ cup (1 stick) butter or margarine,<br />
softened<br />
¾ cup sugar<br />
1/3 cup REESE’S Creamy peanut<br />
butter<br />
1 egg<br />
½ teaspoon vanilla extract<br />
THYME-GARLIC ROASTED<br />
ASPARAGUS<br />
3 Garlic cloves, minced<br />
Cooking Spray<br />
1Lb. Asparagus, trimmed<br />
1 tsp. Olive oil<br />
½ tsp. Dried thyme<br />
Preheat oven to 400 degrees.<br />
Spread garlic in an 11x 7-in baking<br />
dish or a small rimmed cookie sheet<br />
¼ tsp. Salt<br />
1 ¼ cups all purpose flour<br />
½ teaspoon baking soda<br />
¼ teaspoon salt<br />
1 cup Hershey’s milk chocolate<br />
chips<br />
1 cup REESE’S peanut butter chips<br />
coated with cooking spray. Arrange<br />
asparagus in an even layer over<br />
garlic and drizzle with oil. Sprinkle<br />
with thyme and salt. Bake @400<br />
degrees for 10-15 minutes<br />
depending on the thickness of the<br />
asparagus or until the asparagus are<br />
tender.<br />
Yields 4 servings.
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