Red Velvet Neiman Marcus Bars

Kathleen made these for Mother's day. They were very good--especially if you like a dense brownie.

Red Velvet Neiman Marcus Bars
http://mixandmatchmama.blogspot.com

1 box of red velvet cake mix
4 eggs
1 stick melted butter
1 box of powdered sugar
8 oz package of cream cheese, softened

Preheat oven to 350 degrees.  Grease one 13x9 inch pan.

In bowl, combine cake mix, 2 eggs and melted butter.  Spread in bottom of pan.

In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs and cream cheese until smooth.  Spread on top of crust mixture.

Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).

Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.

Fat Flush Water

I adapted this recipe that I found on the web to make a 1 gallon . I was able to use the fruits and vegetables for 2 gallons worth. After that, the cucumbers get too soggy.

Fat Flush Water

1 Whole grapefruit sliced thin

 2 tangerines sliced thin

 ½ cucumber, sliced

 2 peppermint leaves(Beth used a few drops of peppermint extract)

 Ice – as much as you like

Put this in a gallon pitcher and fill with water and ice.  Best if you let sit over night

I got this recipe in an e mail last week and wanted to try it.  I made it Mother's Day night and ate it all week.  The original recipe called for flour mixed in with the eggs.  To make it lower in carbs, I omitted it and the recipe worked out great.

Bacon Omelet Roll with Salsa  

adapted from Kraft.com

8 eggs

            1 cup  milk

1/3 cup  flour

1 red pepper, finely chopped

            8 slices  cooked Bacon, crumbled

3 green onions, finely chopped

1 tsp.  dried oregano leaves, crushed

1 cup  Shredded Sharp Cheddar Cheese

1 cup  Chunky Salsa, warmed

  HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

BEAT eggs and milk in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

 

Baked Cranberry Orange Doughnuts with Orange Vanilla Glaze

The girls made these one day while I was at school. We all loved these and will make them again.

 

Baked Cranberry-Orange Doughnuts with Orange-Vanilla Glaze

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http://www.positivelysplendid.com

 

 

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 cup sour cream (preferably not low-fat)
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 teaspoon orange zest
• 1/2 cup dried cranberries (finely chopped)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoon orange juice (more if needed to achieve drizzling consistency)          

In the bowl of an electric stand mixer, stir together flour, baking powder, salt and baking soda.

In a medium bowl, whisk together eggs, sour cream, and sugar. Stir in oil.

Add the wet ingredients to the dry ingredients, stirring just until combined. Stir in 1 teaspoon vanilla, orange zest and dried cranberries.

Spoon batter into a lightly greased doughnut pan, filling each cavity about 2/3 full. Bake at 350 for approximately 12 minutes, or until a wooden pick inserted in the center of one of the doughnuts comes out clean. Dump doughnuts from pan immediately and cool on a wire rack. While doughnuts are cooling, prepare the glaze.

For the glaze, stir together powdered sugar, 1/2 teaspoon vanilla and orange juice, adding the juice 1 tablespoon at a time until the glaze is a drizzling consistency. Drizzle over doughnuts.

Alfredo Sauce

The girls made this sauce to use on Italian Nachos. It was easy to make and tastes great just off the spoon! :-)

Alfredo Sauce

http://www.justgetoffyourbuttandbake.com/?p=3122

 

4 tablespoons butter

1 teaspoon garlic, minced

3 tablespoons all-purpose flour

2 1/2 cups half-and-half

2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan

Directions:

1. In a heavy, medium saucepan melt the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside. *If the sauce becomes a bit thicker than you might like, simply add some milk or more half & half.

Avocado Stuffed Burger

These were very good, but lacked a bit of seasoning.  Next time I will add some chopped garlic or garlic salt to the avocado mix.  We liked these.

Avocado Stuffed Burger

http://civilizedcavemancooking.com

2 # ground beef

2 avocados

1 cup sun-dried tomatoes, chopped NO OIL

Juice of 1/2 a lemon

Zest of 1 lemon

2 tablespoons black pepper

2 teaspoons sea salt

Bacon fat (Optional)

1.    Preheat your grill to medium-medium high heat

2.    Put your ground beef in a large mixing bowl and add black pepper, 1 teaspoon of sea salt, and the zest of one lemon

3.    Mix well and then using your hands form into thin patties all the same size (you need them thin because you will be using two of them to make one patty)

4.    In another mixing bowl combine avocados, sun dried tomatoes, lemon juice, and the remaining teaspoon of sea salt.

5.    Mash the avocado and mix ingredients well to get as smooth as you like

6.    Place your avocado mixture on the bottoms of half of the burgers, ensuring you leave room to seal the burgers without it leaking out

7.    Put your other patty over the top of your mixture and pinch the edges of your burgers together to seal all the way around

8.    Now go out and grill to your liking. I normally do about 6-8 Minutes per side on my grill but yours may be different. Ensure you cook evenly on both sides of the burger or you will end up with an undercooked and an overcooked side

9.    While grilling, I drizzle my burgers with bacon grease and it adds an amazing flavor

10.  When done grilling, allow your burgers to rest for 10 minutes and then serve. You can use the rest of your avocado mixture to top your burgers with and go to town

 

Caramel Cereal Treats

While 'reading' my new cookie cookbook that my friend Janet gave me(yes, I READ cookbooks like I read a novel....it's a sickness, I think)I stumbled upon this recipe. My school secretary LOVES Sugar Smacks cereal, so I knew I would make these and take to school. They are easy to make and everyone liked them.

Caramel Cereal Treats
adapted from Taste of Home cookies cookbook

8 cups Sugar Smacks cereal
13/4 cups dry roasted peanuts
1 package (14 ounces) caramels
1/2 can sweetened condensed milk
1 tablespoon butter
2 cups milk chocolate chips

In a large bowl, combine cereal and peanuts; set aside. In a large microwave-safe bowl, combine the caramels, milk and butter.

 

Microwave, uncovered, on high for 1-2 minutes or until caramels are melted, stirring every 30 seconds.

 

Pour over cereal mixture; stir to coat. With greased hands, pat

mixture into a greased 15-in. x 10-in. x 1-in. pan.

 

In a microwave, melt chips stir until smooth. Cool slightly. Spread over bars. Let stand until set. Cut into bars. Yield:  3-1/2 dozen.