I just made this dinner without too much forethought but it came out really good, so I wanted record it here.

6 pack of Bratwurst

3 Bell Peppers (any color)
5 sticks of Celery
1-2 cups of fresh Green Beans
1 cup of fresh Asparagus

1 cup Milk
1/3 cup Brown Mustard
1/4 cup Honey
1/4 cup olive oil
2 Tablespoons chopped Parsley
1 Tablespoon chopped Dill Weed
1 teaspoon corn starch

For the Sauce:
I mixed the milk, honey, parsley, dill weed and corn starch into a medium size sauce pan. Once that came to a boil, I added the honey, and then slowly added the olive oil while whisking briskly. I simmered this for about 15 minutes or so to let it thicken while I did other stuff.

I took the fresh green beans and asparagus and put them in a pot of boiling water until they were soft. I grilled the bratwurst, celery and bell peppers. Once it was all cooked, I chopped the grilled items up, and mixed them with the green beans and asparagus. I then ladled on a few large spoon fulls of the sauce.

Very easy to make, and delicious. The celery and bell peppers became nice and sweet on the grill. The sauce was actually pretty mellow, but paired well with the bratwurst and green beans and asparagus. Well, it paired well with all of it.

This is a nice way to have a little sweet treat without overindulging too much! Made it for Josh and I a couple of years ago for Valentine's Day! Very yummy, enjoy!

Chocolate Cheesecakes for Two

Ingredients:
2 oz. cream cheese, softened
1T sugar
1 square semi-sweet baking chocolate, melted
1/2C thawed whipped topping
2 Oreo cookie sandwich cookies
Paper lined muffin/cupcake cups

Directions:
Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add the whipped topping and mix well.
Place 1 cookie at the bottom of 1 muffin/cupcake cup each, then top cookie with cream cheese mixture- filling the cup evenly.
Refrigerate for at least 2 hours or overnight. (If you are in a hurry you can place them in the freezer for 1 hour.)