Wednesday, April 30, 2014

Dr. Pepper Glazed Ham


 
We made this recipe for Easter this year.  I love simple and easy, and it doesn't get much easier than this!  This was a moist and tasty ham.
Dr. Pepper Glazed Ham
Adapted to slow cooker from http://leitesculinaria.com

8-10 lbs spiral (sliced, bone-in half ham)
3/4 cup brown sugar (packed)
1/2 cup dr. pepper Beth used diet
2 tbsps orange juice
2 tbps dijon mustard
 
Put the ham in the crockpot.   Mix all ingredients together and stir well to dissolve the sugar.  Pour over ham.  Cover and cook on low for 4-5 hours.

Tuesday, April 29, 2014

Zucchini Pizza Crust

I adapted this from several recipes I had seen.  I had 2 very small zucchinis in the fridge, so I tried this.  I really liked it!  It made a 12 inch crust.

Zucchini Pizza Crust

1 1/2 c zucchini, grated
1 c mozzarella cheese grated
1 egg

Mix all ingredients together.  Bake at 450 for 10-12 minutes on a well greased pan.(I used parchment paper). Take out of oven and top with your favorite pizza ingredients.  Bake again for 8-10 minutes.

Monday, April 28, 2014

Browned Butter Brownies with Walnuts

Kathleen made these on Good Friday. They were quite tasty!
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99

Browned Butter Brownies with Walnuts
from Bon Appetit, February 2011

makes 16 brownies
10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted


Preheat oven to 325 degrees F. Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang. Spray foil with nonstick cooking spray. (Beth just sprayed the pan)

In medium saucepan, melt butter over medium heat. Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often. You will begin to smell a nutty smell. This will take about 7-10 minutes. Remove from heat.

Immediately add sugar, cocoa, water, vanilla, and salt. Stir to blend. Let cool for 5 minutes.

Add eggs to mixture one at a time, beating vigorously after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously for 60 strokes. Seriously, count the 60 strokes or else. Stir in nuts. Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes. Cool in pan on rack. When cooled, lift foil overhang from pan and cut into squares. Enjoy!

Sunday, April 27, 2014

S'more Mallow Treats



I found this recipe on the back of the box of lil' squares.  I adapted them for a 9 x 13 pan.  Everyone at school liked them.
S'more Mallow Treats
adapted from Nabisco

6 cups mini marshmallows, divided
4 T butter
6 cups(1 13 oz box) Honey Maid lil' squares grahams
4 T mini chocolate chips

Melt butter and 4 cups marshmallows until completely melted and well blended.  Add the grahams and remaining 2 cups of marshmallows and stir to coat.  Add the mini chips and stir to incorporate.  Spread into a greased 9 x 13 pan.  Cool and cut into squares.

Saturday, April 26, 2014

Pretzel and Toffee Peanut Butter Chocolate Brownies



These are so very tasty!  I made these when I was 'stress baking' after hearing my dad was taken to the hospital 2 weeks ago. This is how I cope when I am 22 hours away.  Happy to say he is doing well after heart surgery and my baking is now for him, since I am with my folks for a week!

Pretzel and Toffee Peanut Butter Chocolate Brownies
http://www.melskitchencafe.com

Brownies:

2 1/2 sticks (20 tablespoons) butter
2 1/4 cups granulated sugar
1 3/4 cups unsweetened cocoa powder (natural or Dutch-process)
1 teaspoon salt
1 teaspoon pure vanilla extract
4 large eggs
1 cup all-purpose flour

Toppings:
1/2 cup peanut butter
1 cup coarsely crushed pretzels
1/2 - 3/4 cup chocolate chips
1/2 cup toffee bits (not chocolate covered) Beth used chocolate covered ones



1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 9X13-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.

2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl (you can do this on the stovetop also). Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.

3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

4. Melt the peanut butter in a small bowl on low heat in the microwave until pourable, about 30 seconds to 1 minute. Drizzle the peanut butter over the brownies and lightly swirl with a butter knife. It's alright if you don't get awesome drizzle action going on; the peanut butter in my brownies formed almost a separate layer and it was fantastic. Sprinkle the pretzels, chocolate chips and toffee over the top.

5. Bake the brownies for about 22-25 minutes until set but still slightly sticky in the center when a toothpick is inserted. Let cool completely in the pan set on a wire rack.


Friday, April 25, 2014

Crockpot Baked Potatoes

I 'broke in' my new 3 qt crock pot with this recipe. I used 5 potatoes and cooked this on high for 4 hours. The potatoes turned out perfect!


Crockpot Baked Potatoes (and Freeze for Later!)
Author: Chrystal Mahan YUMeating.com


12 potatoes
salt
garlic powder
onion powder
olive oil
tin foil

1. Wash potatoes and cut out the bad spots.

2. Make a small knife slice in each potato.

3. Set each potato on a piece of tin foil.

4. Lightly drizzle olive oil over each potato.

5. Lightly salt each potato.

6. Lightly add garlic and onion powder.

7. Wrap each potato.

8. Place inside the crockpot.

9. Cook on low for 8 hours or on high for 4 hours.

10. Enjoy that night, store in the fridge for later in the week or place in freezer for another time.

Thursday, April 24, 2014

Jan's Beg for the Recipe Salad Dressing

I had forgotten about that recipe and thought I had posted it.  We needed a dressing quickly one night and Cindy Halle suggested this.  It is VERY close to the salad dressing from HuHot!

Jan's Beg for the Recipe Salad Dressing
Food.com

1 cup vegetable oil
3/4 cup sugar or sugar substitute
1/2 cup balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground pepper


Mix all ingredients in salad dressing bottle, and shake well, until well mixed.

If using a bowl, add all ingredients, except oil.

Mix with spoon, then whisk in oil.

Keep chilled in fridge.





Wednesday, April 23, 2014

Buffalo Chex Mix


This is a delicious snack mix with a little kick.  I used all Rice Chex since that was what I had on hand.  Try this for your next party!


Buffalo Chex Mix
http://realmomkitchen.com


4 cups Rice Chex® cereal
4 cups Wheat Chex® cereal
2 cups Parmesan-flavored crackers
2 cups cups pretzel twists
6 Tbsp butter
2½ Tbsp Frank's® Red Hot® Buffalo Wings Sauce
1 packet ranch dressing mix
2 tsp celery seed

1.In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.

2.Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container

Tuesday, April 22, 2014

Caribbean Chicken

This was a delicious way to make chicken.  It was very moist and flavorful--not too spicy at all.



Caribbean Chicken
Taste of Home.com


1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)


In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic
bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for
4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.
 

Sunday, April 20, 2014

Garlic Ginger Shrimp Stir Fry

I made this one night when Jenna wasn't going to be home for dinner. Both girls say no to seafood! This dish was so very simple to make and tasted great! I didn't realize I was out of green onions, so I used fresh chives in place of them.


Garlic Ginger Shrimp Stir Fry
http://www.steamykitchen.com


2 tablespoons oyster sauce(can use 1 T soy and 1 T brown sugar)
1 tablespoons soy sauce
handful fresh cilantro, chopped
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined (tails left intact optional)
1 tablespoon cooking oil, divided
5 stalks green onion, chopped (white and light green parts)
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced or grated



In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.

Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.

In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.


Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.


Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.
 

Saturday, April 19, 2014

Sourdough Brownies

This was the 2nd recipe I took to church for treats a few weeks ago. I loved that I could use my sourdough starter. These were a cakelike brownie and my class of boys liked the leftovers!


Sourdough Brownies
http://www.culturesforhealth.com


4 ounces baking chocolate
1/2 cup hot water
1 teaspoon baking soda
1 cup butter or coconut oil
2 cups sugar
2 eggs
2 teaspoon vanilla extract
1 cup walnuts or pecans, chopped (Beth used pecans)
1-1/2 cups flour, sifted
1/2 teaspoon salt
1-1/2 cups fresh sourdough starter


1. Melt the chocolate in a double boiler. Mix in the hot water and bring the mixture to a boil. Stir in the baking soda until the mixture is foamy. Set aside and allow to cool until lukewarm (it is important the mixture not be too hot).

2. Cream together the butter (or coconut oil) and sugar until fluffy. Add eggs and mix well. Add the vanilla, chocolate mixture, and nuts. Gently add the flour and salt. Finally add the sourdough starter. Mix to combine but do not over-mix!

3. Pour into a greased 9x13-inch pan. Allow the batter to rise in a warm spot (70° to 85°F) for approximately 1/2 hour.

4. Bake brownies at 350°F for 35 to 40 minutes.


Friday, April 18, 2014

Pan Pie Texas Style

I found out on Saturday that I needed to be the fill in treat lady the next day at church. I made this recipe and used 1 can of apple pie filling and 1 can of cherry. Delicious!


PAN PIE Texas style

Lynne Lansberry

1 cup sugar
1 cup butter, softened
2 eggs
1/4 teaspoon salt
1/3 cup milk
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cans pie filling, your choice

Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly.
Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well.

Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides.

Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing.

Bake at 350 degrees for 35 minutes.



 

Thursday, April 17, 2014

Honey Apple and Cheddar Coleslaw

I saw this recipe and knew I needed to try it.  Don and I LOVED the crunch of the apples and the zip of the cheese.  Will make this again, soon.


Honey Apple and Cheddar Coleslaw
http://erecipecards.blogspot.com


4 Cups Store bought pre-packaged Cole Slaw Mix
1/4 Cup Mayonnaise
1.4 Cup Cream Cheese, softened to room temperature
2 TBS Red Wine Vinegar
3 TBS Honey
2 Medium Honey Crisp Apples, cored, sliced thin and julienned
1/4 Cup Extra Sharp Cheddar, freshly grated
Pinch each of Salt and Pepper
1 tsp Sugar As needed to taste


In a small mixing bowl, whisk together the mayonnaise, cream cheese, vinegar and honey until well mixed.

In a large bowl, combine the Cole Slaw mix, apples and cheese.

Fold in the wet ingredients into the new Cole Slaw mix. Add salt and pepper, continue to fold until well coated. Taste. If too vinegary, add a tsp of sugar at a time to get desired taste.

Chill covered for several hours (best overnight) until all of the flavors blend together.
Serve chilled and ENJOY!!!


 

Wednesday, April 16, 2014

Rolo Brownie Bites with Caramel Cream Cheese Frosting

Caramel, chocolate and cream cheese. YUMMO! This was the last recipe Jenna made AND took with her to OKC. I think her friends enjoyed all the goodies!


Rolo Brownie Bites with Caramel Cream Cheese Frosting
http://cooklisacook.blogspot.com


1 box fudge brownie mix plus  eggs, oil & water per package instructions
24 Rolo candies plus extras for the cook's snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar


Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.



To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.

Tuesday, April 15, 2014

Toasted Marshmallow Cheesecake Brownies

I can't resist cheesecake and this was divine! Jenna took most of these with her to OKC, which was a good thing for me!


Toasted Marshmallow Cheesecake Brownieshttp://insidebrucrewlife.com

Yield: 24 cheesecake brownies


4 cups graham cracker crumbs
10 Tablespoons butter, melted
1 brownie mix (for a 9x13 pan) + ingredients from back of box directions
2 packages cream cheese (8 oz. each)
1/2 cup sugar
1/4 cup sour cream
2 eggs
1 cup marshmallow cream
3 cups mini marshmallows, toasted
1 cup chocolate chips
Cool Whip
Hershey candy bars for decoration


Combine the graham cracker crumbs and butter. Press firmly into the bottom of a 9x13 pan that has been sprayed with non stick spray. Set aside.
Make the brownie mix according to the back of the box following the 2 egg directions. Gently pour onto the graham cracker crust. Set aside.
Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the sour cream, eggs, and marshmallow cream and beat again until creamy. Set aside.
Line a baking sheet with parchment paper. Place the mini marshmallows on the parchment paper. Turn your oven on to broil. Place the pan in the oven for 1 minute. Watch carefully because the marshmallows will burn very easily. You want them to be dark and toasty.
Use a spatula and scrape the marshmallows into the cheesecake batter. Beat again until thoroughly mixed. Gently spoon the cheesecake onto the brownie batter. Sprinkle with chocolate chips. Bake at 350* for 45-50 minutes. Let cool. Cut into 24 brownies. Keep refrigerated. Top with Cool Whip and Hershey bars when serving.



Notes(original posters')

I used the Hershey baking melts on top of my cheesecake layer. I recommend using chocolate chips instead.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.2
http://insidebrucrewlife.com/2013/07/toasted-marshmallow-cheesecake-brownies/

Monday, April 14, 2014

Peanut Butter Swirl Bars

Peanut butter and chocolate chips--what's not to love?  These were another dessert Jenna took to her college friends.  She did leave a few for her dad to eat!
 
Peanut Butter Swirl Bars
Mr Food

1/2 cup chunky peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 t vanilla extract
1 cup self-rising flour
2 cups (12 oz) semisweet chocolate chips

Preheat oven to 350 degrees. Beat first 4 ingredients at medium speed of an electric beater until creamy. Add eggs and vanilla; beat well.

Add flour to butter mixture, beating well. Spread batter in an ungreased 9" x 13" pan. Sprinkle with chocolate chips. Bake at 350 degrees for 5 minutes. Remove from oven. Run a knife through batter to swirl chocolate. Return to oven; bake 30 more minutes. Cool completely in pan on a wire rack. Cut into bars.

Sunday, April 13, 2014

Caramel Pretzel Chocolate Chip Cookies

Jenna made these to take up to OKC when she visited her friends and sister. Everyone liked them--sweet and salty--what is NOT to love?!


Caramel Pretzel Chocolate Chip Cookies
http://dessertnowdinnerlater.blogspot.com


1/2 cup (1 stick) butter, room temperature
1/4 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brown sugar
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips

1. In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl.

2. Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined.

3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula.

4. Spoon onto a baking sheet with parchment paper.

5. Bake at 350*F for 11-12 minutes.

*Makes around 2 dozen cookies.




 

Saturday, April 12, 2014

Lucky Charms Treats


I had some Lucky Charms left over from the another recipe, so I decided to make these for a treat for my 'boys'.  I doubled the recipe and made them in an 9 x 13 pan.  They all liked them. 


Lucky Charms Treats



http://www.food.com

3 tablespoons butter or 3 tablespoons margarine
25 large marshmallows or 2 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal


Grease 9x9x2-inch pan.
Melt margarine and marshmallows until smooth, either over medium heat in a saucepan or in the microwave.

Stir in Lucky Charms until well coated. Press into pan with buttered hands.

Cut into squares when cool

 

Thursday, April 10, 2014

Peanut Butter Chocolate Cookie Dough Bars



These are a no bake bar that tastes great!  I doubled the recipe and made these in a 9 x 13.


Peanut Butter Chocolate Cookie Dough Bars

http://www.crazyforcrust.com

Yield: 30 squares

1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 tablespoon milk
1/3 cup Hershey’s Special Dark unsweetened cocoa powder (or use regular unsweetened cocoa powder)
1 1/2 cups all-purpose flour
1 cup white chocolate chips
1/4 cup creamy peanut butter

 Line an 8x8” pan with foil and spray with cooking spray. The foil is for easy removal.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and milk until smooth. Mix in cocoa powder. Beat in flour and until well blended. Press into prepared pan.

Place white chocolate chips and peanut butter in a medium microwave safe bowl. Heat on HIGH in 30 second intervals, stirring in between, for about 1 minute. It may need an extra 15-30 seconds depending on your microwave. Spread over cookie dough in pan. Chill until set.

Once hardened (about 2 hours), remove from refrigerator and let sit at room temperature for about 30 minutes before slicing so that the topping doesn’t shatter. Store in a covered container in the refrigerator.


 

Wednesday, April 9, 2014

Ranch Roasted Red Potatoes

These were easy to make and tasted great!

Ranch Roasted Red Potatoes
http://www.laaloosh.com

12 oz red potatoes, washed and quartered
1 packet Ranch Dressing Dry Mix
Non fat, olive oil cooking spray
1 tsp salt


Preheat oven to 425 degrees.

In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.

Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.

Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.


Entire recipe makes 4 servings
Serving size is 1/4 of recipe, approx 1/2 cup
Each serving = 2 Points +

PER SERVING: 78 calories; 1g fat; 18g carbohydrates; 1.75g protein; 1.5g fiber

Tuesday, April 8, 2014

White Almond Cake/Cupcakes

I made these for Don's birthday 'cake' this year.  These were very moist and we all loved them.


White Almond Cake

http://createstudio.blogspot.com

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

 **This recipe is for a cake. For cupcakes, decrease baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.**


Vanilla Butter Cream

1 lb confectioners sugar (4 cups)
1/3 cup shortening
1/2 cup unsalted butter
3 Tablespoons milk
1 1/2 teaspoons vanilla
1/2 teaspoon salt

Beat half the sugar with the shortening and butter. Gradually add milk and continue beating. Add vanilla and gradually add remaining sugar and salt until the right consistency is reached. Makes enough frosting for 24 large cupcakes.

To ice the cupcakes, I used a plastic piping bag from Michael's. I cut the tip about 3/4 inch. You could also use a plastic bag. Start in the center, circle around clockwise, then end with a little more pressure in the center again where you started.

Monday, April 7, 2014

Grilled Chicken with Lemon Basil Pasta

Kathleen made this over spring break. It was delicious!

Grilled Chicken with Lemon Basil Pasta

http://thepioneerwoman.com

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped


Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Sunday, April 6, 2014

BBQ Chicken and Pineapple Pizza

I have had this recipe for many years and never tried it.  We waited way too long.  This was so very good.  Try it, you will LOVE it!


BBQ Chicken and Pineapple Pizza
slightly adapted from Sing for Your Supper


1 batch pizza dough
1 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
2 chicken breasts, fully cooked and shredded
1/2 cup BBQ sauce, plus more for brushing on the crust
1/4 cup ranch salad dressing
1 can crushed pineapple or pineapple tidbits
fresh cilantro, chopped, about 1/3 cup

Preheat the oven to 400 degrees. Stretch dough across pizza stone or tray and bake for 7 minutes.

Toss the cooked, shredded chicken breasts with the BBQ sauce. Set aside.

Brush the pizza crust with a thin layer of BBQ sauce, then spread on the ranch dressing. Top with the cheddar cheese and mozzarella cheese, then the chicken and pineapple. Bake for about 15 minutes, until all the cheese is melted and the crust is golden brown. Top with the chopped cilantro. Makes 1 pizza.


 

Saturday, April 5, 2014

Nanna's Old World Cinnamon Crumb Coffee Cake

Jenna was looking for a small batch coffee cake. This was a keeper!

Nanna's Old World Cinnamon Crumb Coffee Cake
By HotPepperRosemaryJelly on Food.com
Serves: 6-8


1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, melted
1/2 cup sour cream
1/2 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon cinnamon


 
Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.

Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.

Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

Friday, April 4, 2014

Copycat Panera Creamy Tomato Basil Soup

Kathleen made this over Spring Break. It is THE best tomato soup we have ever made. It seemed to get better after the first day.

Copycat Panera Creamy Tomato Basil Soup
http://www.thepinningmama.com


1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 tbsp crushed garlic
1 14 oz can chicken broth {or 2 cups}
2 Tbsp sugar
1/3 cup butter
1 cup heavy cream (Beth used fat free half and half)
15-20 Basil leaves, chopped

Combine the tomatoes, broth, and garlic bring to a boil and let boil for 10 minutes.

Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved, melted and well combined. (We pureed the tomatoes)

Very slowly pour in the heavy cream while simultaneously stirring until all the cream is combined and the soup is creamy.

Stir in the basil.

I like to serve it hot garnished with a dollop of pesto and freshly grated parmesan cheese!

Thursday, April 3, 2014

Cinnamon Sugar White Chocolate Crunch

These are super easy to put together and tasted great! Everyone who tried them liked them!

Cinnamon Sugar White Chocolate Crunch
http://www.lifeloveandsugar.com/



2 cups cinnamon toast crunch crumbs (I used about 1/2 a box)
1/2 cup butter
3 tbsp. sugar, divided
2 tsp. cinnamon, divided
14 oz. can sweetened condensed milk
1 cup cinnamon chips
1 cup white chocolate chis
additional 2 tbsp. sugar and 1 tsp. cinnamon

1. Line a 9x13 pan with parchment paper. Beth just sprayed the pan

2. Melt butter and mix with cinnamon toast crunch crumbs, 1 tbsp. sugar and 1 tsp. cinnamon.

3. Press mixture evenly into the bottom of the pan.

4. Pour the can of sweetened condensed milk evenly over the cinnamon toast crunch mixture.

5. Sprinkle the cinnamon and white chocolate chips over the sweetened condensed milk.

6. Combine remaining 2 tbsp. sugar and 1 tsp. cinnamon and sprinkle evenly over the cinnamon and white chocolate chips.

7. Bake at 350 degrees until edges are golden, about 25 minutes.

8. Allow to cool completely.


Wednesday, April 2, 2014

Waffles of Insane Greatness

These were light and fluffy waffles. We all liked them and will make them again.


Waffles of Insane Greatness
Aretha Frankenstein

Serves 2 to 4  makes 2 batches of 4 square waffles


3/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (or a combination)
1/3 cup vegetable oil or melted butter
1 egg
1 1/2 teaspoon sugar
3/4 teaspoons vanilla extract
Butter and pure maple syrup, for serving



In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy). These also reheat very well in the toaster.
 

Tuesday, April 1, 2014

Lucky Rainbow Chex Mix

I made this as a treat to take to my class on St. Patrick's Day.  This was yummy!



Lucky Rainbow Chex Mix
http://www.tablespoon.com

1 box (11.5 oz) Lucky Charms® cereal    
6 cups Rice Chex® or Corn Chex® cereal   
2 bags (12 oz each) white vanilla baking chips (4 cups)   
1/4 cup multicolored candy sprinkles  


1. Pour box of cereal out onto a large tray. Pick out all the marshmallows (about 2 cups); set aside to add to the mix later. Mix Lucky Charms cereal (without the marshmallows) and Chex cereal together in a  large bowl.

2. Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat.

3. Spread mixture in single layer on cookie sheet. Immediately sprinkle with candy sprinkles.(We added the marshmallows now, to try to get them to stick to the chocolate) Let stand until set, about 20 minutes. Gently break up mixture; toss in reserved marshmallows. Store in airtight container.