There is nothing like a great go-to side dish for a quick and easy meal! I've been doing a lot with roasting vegetables--asparagus, broccoli, brussels sprouts... so I figured it was time for a change! The soy sauce mixed with peanut butter gives these green beans a delicious Asian-inspired flavor! 

And in only a few minutes, you will have a fantastic side dish for a quick meal!

Total Time: 13 minutes
Cook Time: 10 minutes
Prep Time: 3 minutes

Yield: 4 servings

Ingredients:

• 1 teaspoon sesame seeds
• 1 Tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1 teaspoon brown sugar
• 1 teaspoon peanut butter
• 1 pound fresh green beans, trimmed
• 4 1/2 teaspoons vegetable oil

Directions:

1. In a large skillet (that you will use for the green beans) toast the sesame seeds for a few minutes over medium heat.
2. Then, in a small bowl, combine sesame seeds, soy sauce, garlic, brown sugar, and peanut butter. Set aside.
3. In the skillet, stir-fry the green beans in oil until crisp-tender. Remove from heat. Stir in the prepared sauce and toss to coat. Enjoy!

Source:  Taste of Home

I am constantly challenging myself with intermediate- and difficult-level recipes. Even though all my husband requests for dessert is brownies, I like to try more complex recipes sometimes! Timing was also perfect, because this is one of my mom's favorite foods on the planet! I was so excited to surprise her with this on Mother's Day! By the way...this was amazing. Hands down!!

Total Time: 1 hour, 15 minutes + inactive time
Cook TIme: 45 minutes
Prep Time: 30 minutes
Inactive Time: 3+ hours to thaw dough, 7+ hours before serving

Yield: a 9x13 pan (approx. 20 pieces, depending on how you cut)

Ingredients: 

• 1 package Phyllo dough (the one I bought had 2 rolls of 20 sheets each--you will only need 1 roll)
• 4 cups chopped walnuts or pecans
• 1 teaspoon cinnamon
• 1 stick butter, melted
• 1 stick butter
• 2 cups honey
• 1/2 cup water
• 1/2 cup sugar
• 1 Tablespoon vanilla extract

Directions:

1. Remove phyllo dough from freezer and thaw in the refrigerator for 24 hours. Then, let dough sit at room temperature for an hour. OR, (If you didn't plan well like me...) I did the quick thaw version and let my dough sit for at least 3 hours at room temperature.
2. **Note** When working with phyllo dough, only pull out the sheet that you are using one at a time. Leave the remaining dough covered in a sheet of plastic wrap with a damp towel or cloth on top.
3. Toss together the nuts and cinnamon in a bowl. Set aside.
4. Preheat the oven to 350 degrees F. Thoroughly butter a 9x13 baking pan. Make sure your phyllo sheets will completely cover the baking pan (It's ok if the sheets are slightly bigger. If they're much bigger, cut with a knife to fit)
5. Butter the first sheet of phyllo dough. Then grab that and the unbuttered sheet below and place butter side down in the pan. Press lightly in the pan. Repeat this step 2 more times so that you have 6 sheets in the pan. 
6. Sprinkle on enough nuts to make a single layer (you don't have to overdo it!)
7. Butter 2 more sheets of dough and place each sheet butter side down on top of the nuts. Add more nuts, then 2 more buttered sheets of dough. Repeat until you run out of nuts. (I did this step 4 times in total, leaving the last 4 sheets of dough for the top)
8. Butter the last 4 sheets of phyllo dough. Place 3 sheets butter side down and place the last sheet on top, butter side up.
9. Cut a diagonal design in the baklava with a very sharp knife. (Be patient and gentle!!) Bake for 45 minutes or until very golden brown.
10. Meanwhile, prepare the sauce. In a small saucepan with a pour spout, combine butter, honey, water, sugar and vanilla. Bring to a boil, then reduce the heat to low.
11. When you remove the baklava from the oven, drizzle half of the sauce over. Let the baklava soak in the sauce for a minute, and then drizzle on the rest of the sauce. (You may not need all of the sauce--watch to see when the baklava is thoroughly soaked)
12. Let the baklava cool and absorb all of the sauce for at least 7 hours. Enjoy!

Source:  The Pioneer Woman

For Mother's Day, I set out to make all of my mom's favorite foods for our dinner! My mom is the kind of person who will make everyone else's favorite meals, but won't make her own. I guess you can say we have some picky eaters, because my dad and sister don't like scallops or brussels sprouts! Since she never gets to treat herself, I made a Lynnie-approved menu yesterday! I hope you enjoy some of her favorite foods!

Total Time: 1 hour, 20 minutes
Prep Time: 10 minutes
Inactive Time: 1 hour
Cook Time: 10 minutes

Yield: 3-4 servings (this makes about 12 scallops + veggies/fruit)

Ingredients:

• 1 pound fresh sea scallops
• 4 oz. can button mushrooms, drained
• 2 Tablespoons vegetable oil
• 2 Tablespoons soy sauce
• 2 Tablespoons lemon juice
• 2 Tablespoons snipped, fresh parsley
• 1/2 teaspoon salt
• Dash black pepper
• 15 oz. can pineapple chunks, drained
• Medium green pepper, in small slices

Directions:

1. Place scallops and mushrooms in a shallow glass dish. 
2. Combine oil, soy sauce, lemon juice, parsley, salt and pepper. Pour over scallops and mushrooms. Cover with plastic wrap and refrigerate for 1 hour, turning scallops over several times.
3. Cover a shallow broiler pan with aluminum foil (for easy clean-up!). Drain scallops and mushrooms with a slotted spoon and place in prepared pan. Add green pepper and pineapple to pan. 
4. Broil 4-5 minutes, a few inches away from heat. Turn scallops over and stir other ingredients. Broil for another 4-5 minutes, until scallops are done. (They should look slightly browned on top--don't overcook!) Enjoy!!

There is no better combination than chocolate and peanut butter! As if you haven't eaten enough chocolate peanut butter eggs over Easter, you absolutely must try this incredibly simple sheet cake! And again...I used my secret cake mix from a box...but you would never tell with the scrumptious homemade icing!

Total Time: 40 minutes
Bake Time: 30 minutes
Prep Time: 10 minutes

Yield: 1 9x13 sheet cake

Ingredients:

• 1 box Betty Crocker Super Moist Chocolate Fudge cake mix
• Eggs, water, and vegetable oil for cake mix (as directed on box)
• 3/4 cup butter
• 6 Tablespoons buttermilk
• 1/2 cup creamy peanut butter
• 3 1/2 cups powdered sugar
• 1 Tablespoon vanilla

Directions:

1. Prepare and bake the cake as directed on the box for a 9x13 pan.
2. While the cake cools, prepare the icing. In a small pot, bring the butter, buttermilk, and peanut butter to a boil.
3. Remove pan from heat and add the powdered sugar and vanilla. Pour the frosting over the warm cake. You can either enjoy the warm cake now or let it chill in the refrigerator before serving. (Warning: the warm frosting will be a bit runny and may try to slide off the top of the cake when cutting pieces!)