Becky left a comment about another brownie idea a la our friend Miriam.
Ingredients:
1 box brownie mix (plus everything you need according to recipe)
1 bag Reese's Peanut Buttter Cups
Directions:
Preheat oven to 350 degrees (or whatever is on brownie mix). Grease bottom of pan. Line bottom of pan with Reese's Peanut Butter Cups. Mix brownies according to recipe on box. Pour over Reese's. Bake according to box.
Thanks for the suggestion!
Thursday, July 31, 2008
Wednesday, July 30, 2008
Chocolate Guinness Brownies
Ryan and I made these one night, and they turned out really good! (Thanks for the recipe, RK!) And NO you won't get drunk from them!
PS - Specialty grocery stores like Central Market will sale you one beer at a time so you don't have to buy a whole pack that you probably won't drink! Unless you like Guinness.....
Ingredients:
4 eggs
¾ cup superfine sugar
8 oz. semi-sweet chocolate chips
8 oz. white chocolate chips
6 tbsp. unsalted butter
¾ cup all-purpose flour
¾ cup cocoa
1-12oz. bottle of Guinness Ale
Confectioners sugar for dusting
Option fruit sauce for topping (see below)
Directions:
Preheat the oven to 375 degrees. Butter an 8-inch square pan.
Combine eggs and sugar in bowl. Beat until light and fluffy.
In medium saucepan, melt the chocolate and white chocolate chips and butter over medium heat, stirring until smooth. Remove from heat and beat into the egg mixture.
Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.
Pour into the pan and bake for 40-50 minutes, or until a wooden toothpick is inserted in the center and comes out clean. Remove from the oven and let cool on a wire rack.
To serve, dust the cake with confectioners’ sugar and cut into squares. Can also top with homemade fruit sauce. (See below.) Store leftovers in refrigerator.
Macerated Strawberries/Raspberries
In small bowl, combine 1 package of strawberries or raspberries and 1/4 cup sugar. Using a fork, lightly mash the berries and mix with sugar. Cover and refrigerate for 1 hour.
PS - Specialty grocery stores like Central Market will sale you one beer at a time so you don't have to buy a whole pack that you probably won't drink! Unless you like Guinness.....
Ingredients:
4 eggs
¾ cup superfine sugar
8 oz. semi-sweet chocolate chips
8 oz. white chocolate chips
6 tbsp. unsalted butter
¾ cup all-purpose flour
¾ cup cocoa
1-12oz. bottle of Guinness Ale
Confectioners sugar for dusting
Option fruit sauce for topping (see below)
Directions:
Preheat the oven to 375 degrees. Butter an 8-inch square pan.
Combine eggs and sugar in bowl. Beat until light and fluffy.
In medium saucepan, melt the chocolate and white chocolate chips and butter over medium heat, stirring until smooth. Remove from heat and beat into the egg mixture.
Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.
Pour into the pan and bake for 40-50 minutes, or until a wooden toothpick is inserted in the center and comes out clean. Remove from the oven and let cool on a wire rack.
To serve, dust the cake with confectioners’ sugar and cut into squares. Can also top with homemade fruit sauce. (See below.) Store leftovers in refrigerator.
Macerated Strawberries/Raspberries
In small bowl, combine 1 package of strawberries or raspberries and 1/4 cup sugar. Using a fork, lightly mash the berries and mix with sugar. Cover and refrigerate for 1 hour.
Great-great Grandma’s Zebra Brownies
This is a Speed family recipe!
Filling:
6 oz. cream cheese, softened
¼ cup very hot water
¼ cup oil
1 egg
Brownies:
22 ½ oz. pkg. Deluxe Fudge Brownie Mix
½ cup very hot tap water
½ cup oil
1 egg
Directions:
Preheat oven to 350 degrees. Grease bottom only of 13x9 inch pan. In small bowl, blend all filling ingredients; beat until smooth. Set aside. In large bowl, combine brownie ingredients; beat 50 strokes with a spoon. Spread half of batter in pan. Pour cream cheese mixture over batter, spreading to cover. Place spoonfuls of remaining batter on top of cream cheese. With knife, gently cut through batter to marble. Bake at 350 degrees for 30-35 minutes. DO NOT OVERBAKE. Cut and serve when completely cooled. Store tightly covered in refrigerator.
Filling:
6 oz. cream cheese, softened
¼ cup very hot water
¼ cup oil
1 egg
Brownies:
22 ½ oz. pkg. Deluxe Fudge Brownie Mix
½ cup very hot tap water
½ cup oil
1 egg
Directions:
Preheat oven to 350 degrees. Grease bottom only of 13x9 inch pan. In small bowl, blend all filling ingredients; beat until smooth. Set aside. In large bowl, combine brownie ingredients; beat 50 strokes with a spoon. Spread half of batter in pan. Pour cream cheese mixture over batter, spreading to cover. Place spoonfuls of remaining batter on top of cream cheese. With knife, gently cut through batter to marble. Bake at 350 degrees for 30-35 minutes. DO NOT OVERBAKE. Cut and serve when completely cooled. Store tightly covered in refrigerator.
April's Super Yummy Brownies
Thanks to my friend April for this recipe, and for supporting my blog-a-thon!
Ingredients:
1 cup crumbled graham cracker’s
1 stick melted butter
1 box brownie mix (plus all the ingredients on the back to make it…i.e. eggs, oil, water, etc.)
½ cup smashed oreos
½ cup chocolate chips
½ cup white chocolate chips
Directions:
Preheat oven to 350 degrees (or whatever brownie recipe on box tells you). Lightly grease 8x8 inch pan. Mix graham cracker crumbs and butter and press into bottom of pan. Mix brownie recipe according to directions on box and pour over graham cracker crust. Bake in oven at 350 degrees.
Six to seven minutes before brownies are done, remove from oven and top with remaining ingredients. Return the pan to the oven and finish baking them just so the chocolate melts and glues itself to the brownies. Makes a great party treat!
Ingredients:
1 cup crumbled graham cracker’s
1 stick melted butter
1 box brownie mix (plus all the ingredients on the back to make it…i.e. eggs, oil, water, etc.)
½ cup smashed oreos
½ cup chocolate chips
½ cup white chocolate chips
Directions:
Preheat oven to 350 degrees (or whatever brownie recipe on box tells you). Lightly grease 8x8 inch pan. Mix graham cracker crumbs and butter and press into bottom of pan. Mix brownie recipe according to directions on box and pour over graham cracker crust. Bake in oven at 350 degrees.
Six to seven minutes before brownies are done, remove from oven and top with remaining ingredients. Return the pan to the oven and finish baking them just so the chocolate melts and glues itself to the brownies. Makes a great party treat!
Monday, July 28, 2008
Mixed Vegetable Salad
I have had several requests for the mixed veggie salad recipe that my sister-in-law gave me. It makes A TON, and is great for cookouts or picnics. It also keeps about 2 weeks in the refrigerator. This is one of my brother's favorite snacks!
Directions:
Drain all vegetables and mix together in large bowl.
1 can shoe peg corn or Mexicorn
1 can Niblets corn
1 large can lima beans
1 large can English peas
1 can green beans
Add:
1 cup chopped purple onion
1 chopped green bell pepper
1 ½ cup celery chopped
Mix: (in separate bowl)
½ cup vegetable oil
½ cup red wine vinegar
1 tsp. salt
1 tsp. pepper
1 cup sugar (or Splenda)
Pour vinegar mixture over vegetables. Mix well. Marinate in refrigerator (the longer, the better).
Directions:
Drain all vegetables and mix together in large bowl.
1 can shoe peg corn or Mexicorn
1 can Niblets corn
1 large can lima beans
1 large can English peas
1 can green beans
Add:
1 cup chopped purple onion
1 chopped green bell pepper
1 ½ cup celery chopped
Mix: (in separate bowl)
½ cup vegetable oil
½ cup red wine vinegar
1 tsp. salt
1 tsp. pepper
1 cup sugar (or Splenda)
Pour vinegar mixture over vegetables. Mix well. Marinate in refrigerator (the longer, the better).
My apologies...
I didn't realize anyone had posted comments on this blog. My account wasn't set up for the comments to be emailed to me. I see I have several comments now. I promise I wasn't trying to ignore you guys...I just didn't know you were there!
THANKS FOR READING!!!!
PS - Kelly - You can easily double or triple the enchilada recipe to make it for a larger group. Just multiply the ingredients to keep the same proportions. Cooking time shouldn't change too much. Just make sure the cheese is good and melted on top before you remove it from the oven. Sorry I am over a month late in the comment return!
PSS - Becky....You must share your secret food finds with the black beans and crack cheese. I had some black bean soup the other day that was very good, but I never cook with them.
THANKS FOR READING!!!!
PS - Kelly - You can easily double or triple the enchilada recipe to make it for a larger group. Just multiply the ingredients to keep the same proportions. Cooking time shouldn't change too much. Just make sure the cheese is good and melted on top before you remove it from the oven. Sorry I am over a month late in the comment return!
PSS - Becky....You must share your secret food finds with the black beans and crack cheese. I had some black bean soup the other day that was very good, but I never cook with them.
Sunday, July 27, 2008
Crock Pot Tortilla Soup
UPDATE: The soup was fantastic! I served it with avocado slices, cheese, and sour cream as toppings, and had yellow corn tortillas on the side. However, it was very, VERY SPICY! If you don't like spicy, try cutting the green chiles in half, or just leave them out together. I like spicy, and could handle the spice, but it was a lot hotter than I expected.
Ingredients:
1 1/2 lbs. cooked, shredded chicken (I bought a pre-cooked roatissery chicken and pulled the meat off the bone to make it faster)
15 oz. can diced tomatoes
14 oz. can green chile enchilada sauce
8 oz. can diced green chiles
15 oz. can pinto beans, rinsed and drained
1 medium onion, chopped
2 tbsp. minced garlic
1-2 cups of water
15 oz. can chicken broth
2 tsp each: cumin, chili powder, salt, black pepper (or to taste)
15 oz. can corn, drained
2 tbsp. cilantro, chopped
Directions: In crock pot, combine al ingredients except cilanro and garnish. Cover and cook for 6-8 hours.
Optional Garnish: cheddar and/or monterey jack cheese, sour cream and avocado
Suggested sides: Chips and salsa, corn totillas, or whatever you like!
Ingredients:
1 1/2 lbs. cooked, shredded chicken (I bought a pre-cooked roatissery chicken and pulled the meat off the bone to make it faster)
15 oz. can diced tomatoes
14 oz. can green chile enchilada sauce
8 oz. can diced green chiles
15 oz. can pinto beans, rinsed and drained
1 medium onion, chopped
2 tbsp. minced garlic
1-2 cups of water
15 oz. can chicken broth
2 tsp each: cumin, chili powder, salt, black pepper (or to taste)
15 oz. can corn, drained
2 tbsp. cilantro, chopped
Directions: In crock pot, combine al ingredients except cilanro and garnish. Cover and cook for 6-8 hours.
Optional Garnish: cheddar and/or monterey jack cheese, sour cream and avocado
Suggested sides: Chips and salsa, corn totillas, or whatever you like!
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