Friday, May 26, 2017

Pb and J Blondie

I made these for when my sister Jamie was here.  They were good, yet very rich.
Pb and J Blondie

Recipe By: Jeff Mauro
Serving Size: 24
Yield: 24 blondies

1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups packed light brown sugar
2 large eggs, beaten
4 teaspoons vanilla extract
1 cup peanut butter chips
3/4 cup crushed roasted peanuts
1/2 cup raspberry, strawberry or grape preserves Beth used 1 c strawberry

1. Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.  Beth just sprayed the pan with cooking spray.

2. Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.

3. Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!

Thursday, May 25, 2017

1-Point Brownie Weight Watchers

I made these for Jenna to take to her WW meeting.   They were comparing these to "normal" brownies.  The verdit:  the Splenda was too much and left an after taste.  Next time, we will try half sugar/ 1/2 Splenda.  It WILL change the point value.

1-Point Brownie Weight Watchers

3/4 cup flour
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup sugar
1/2 cup Splenda
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened applesauce
3 egg whites
1 teaspoon vanilla

Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.  Stir in applesauce, egg whites, and vanilla.

Spray an 8″ square baking pan with cooking spray.

Spread batter evenly in the pan.

Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.

    Wednesday, May 24, 2017

    Banana Toffee Cake

    I made this to take to a neighborhood party.  Everyone liked this.

    Banana Toffee Cake
    *Recipe inspired from a recipe in the 2001 Quick Cooking Annual Recipes

    1 pkg. cream cheese (8 oz.)
    1/2 c. butter
    3/4 c. brown sugar
    1/2 c. sugar
    2 eggs
    1 c. mashed bananas (3 medium)
    2 tsp. vanilla
    2 1/4 c. flour
    1 1/2 tsp. baking powder
    1 1/2 tsp. baking soda
    1/2 tsp. salt
    1 c. toffee baking bits Beth used milk chocolate toffee bits
    1/2 c. mini chocolate chips
    2 Tbsp. brown sugar
    2 tsp. cinnamon

    Cream the cream cheese, butter, and sugars until light and fluffy. Add the eggs, banana, and vanilla and cream again. Sift together the salt, flour, baking powder, and baking soda. Slowly add the flour mixture to the creamed mixture.

    In a small bowl combine the toffee bits, chocolate chips, brown sugar, and cinnamon. Stir 1/2 c. of this into the batter. Spread the batter in a greased 9x13 pan. Top with the rest of the topping ingredients. Bake at 350 for 30-35 minutes.

    Tuesday, May 23, 2017

    Creamy White Cheddar Baked Corn

    I knew when I saw this recipe that we would like it. It is now a favorite! We made this for our Mother's Day evening meal and everyone loved it.

    Creamy White Cheddar Baked Corn
    1 bell pepper
    1/4 cup shallot
    2 Tbsp salted butter
    2 Tbsp whole wheat white flour
    2 Tbsp white wine can omit(Beth didn't use)
    1 and 1/2 cups milk
    1/4 tsp kosher salt
    dash adobo seasoning
    4-6 ounces cheddar cheese
    1 and 1/2 tsp pure maple syrup or sweetener of choice
    2-3 ounces fontina cheese for topping Beth used Mozzarella
    5 cups sweet corn I used frozen

    1. Defrost corn (if you do not defrost, the corn will make your sauce watery). Dice pepper and shallot. In a sauté pan over medium heat add butter, pepper, and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a roux, cook for a few seconds, then whisk in white wine.

    2. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time before adding more. If you mixture is slow to thicken crank up the heat a bit! When milk is incorporated add seasonings and cheddar cheese.

    3. Pour sauce over corn in an oven safe baking dish or skillet. Mix well. Bake in a pre-heated 350 degree oven until corn is hot and peppers are tender, about 15-20 minutes. Remove dish from oven, top with fontina cheese, and place dish under broiler until cheese is bubbly and beginning to brown. Be sure to watch your dish carefully as this can happen quickly!

    Monday, May 22, 2017

    Scrumptious Potatoes

    Jenna and I made these on Mother's day for our evening meal. This is another recipe from my cousin's church cookbook in VA. The directions were very vague- so this is how we made them and they turned out great! See our changes in bold.
    Scrumptious Potatoes

    1 lb bacon, cut into small pieces
    1 large onion, thinly sliced
    2 cloves garlic, minced

    Brown bacon: drain on paper towels.  Add onions and garlic and cook until clear. (we did this all in a cast iron dutch oven)

    8 potatoes, scrubbed
    1 12 ox can sierra mist(we used sprite zero)
    1 t salt
    1/2 t pepper

    Slice potatoes thinkly.  Mix in with onions and add bacon in.  Pour in sierra mist.  Sprinkle with salt and pepper.  Cover with lid and steam until potatoes are tender.  We cooked this on medium heat on the cooktop for 20-30 minutes. 

    1/4 c chopped parsley
    1/2 pound cheddar cheese, grated

    Add parsley if desired.  Just before serving, top with cheese. 

    Sunday, May 21, 2017

    Butterscotch Coffee Cake

    I made this for treats last Sunday for church.  Don really liked this and we had the leftovers for our Mother's Day dessert!  My mom took a picture of this recipe while in VA for my aunts memorial service.  It came from my cousin's church cookbook.

    Butterscotch Coffee Cake

    1 white or yellow cake mix
    1 small box butterscotch pudding (instant)
    1 c water
    2 eggs
    1/2 c vegetable oil

    Preheat oven to 350 degrees.  Mix these ingredients and put 1/2 batter into a greased 9 x 13 pan. 

    3/4 c brown sugar
    2 t cinnamon
    3/4 c nuts, chopped

    Mix together and sprinkle half over the cake batter in the pan.

    Spread the rest of the cake batter over the sugar mixture and top with the rest of the sugar/nut mixture. 

    Bake for 45-50 minutes.  Cool and drizzle glaze over top.

    1 c powdered sugar
    1 t corn syrup
    water to thin

    Saturday, May 20, 2017

    Easy Chocolate Chip Caramel Brownies

    I made these for treats for church last Sunday.  They were easy and everyone liked them.  I sent the leftovers to work with Don!

    Easy Chocolate Chip Caramel Brownies

    2 (16 1/2 oz) packages of chocolate chip cookie dough
    3/4 c caramel ice cream topping
    1 box(9x13 size) fudge brownie mix
    1 c chopped toasted pecan's

    Preheat oven to 325.  Spray a 9 x 13 pan with cooking spray.

    Press cookie dough into prepared pan.  Bake for 15 minutes.  Drizzle caramel topping evenly over cookie layer

    Prepare the brownie mix according to package directions.  Stir in pecans.  Spoon brownie mixture evenly over caramel.  Bake for 40 to 45 minutes or until center of brownies is set.  Let cool completely  before cutting.