Cooking in Pajamas

Adapted from Healthy Delicious . 6 links European sausages 4 c. Fresh vegetable mix, chopped (2 onions, 1/2 red pepper, 1/4 cauliflower head, 6-8 mushrooms) 1 1/2 c. Arborio Rice 1 c. White Wine 5 c. Chicken stock, low sodium 1/2 c. Parmesan cheese, grated 3 c. Spinach, chopped Preheat the oven to 425 ° F. Remove the casing from 3 sausages and cook the meat on a large frying pan.  Break up any large pieces and continue to cook until the sausages start to brown. Add the vegetables and cook for a few more minutes. Stir in the rice and cook until the grains start to become translucent and white in the center, about 1-2 minute. Pour in the white wine, stir and cook until the wine evaporates.  Stirring often to ensure even cooking. Meanwhile, bring the chicken stock to a boil. Once the wine has evaporated, add the chicken stock and bring to a boil again. Preheat a large casserole dish by placing it in the oven 5 minute before using it. Carefully transfer the risot

Adapted from Food.com . 1/2 c. White sugar 1 c. Brown sugar 3/4 c. Unsalted butter 2 Eggs, room temperature 1 tsp Vanilla 2 c. All purpose flour 1/2 tsp Salt 1 tsp Baking soda 3 c. Rolled oats 1 c. (250mL) Sweetened condensed milk 2 c. Semi-sweet chocolate chips 1/4 c. Unsalted butter 1 tsp Vanilla Preheat oven to 350°F. Heat 1/2 cup of butter in the microwave until mostly melted.  Check butter every 20 seconds; this could take a few minute if your butter is cold.  Add the last 1/4 cup of butter in the mostly melted butter.  Whisk until the butter are fully incorporated. Whisk in sugars, eggs and vanilla. In a separate bowl, combine flour, baking soda, salt and oats.  Stir with a fork until well mixed. Slowly add the dry ingredients into the butter mixture.  Mix well. Spread 3/4 of this mixture onto a lightly greased 9/13" pan.  (I lined the pan with parchment paper.) Melt the butter in a saucepan.  Add the chocolate chips into the melted butter, stir