Hidden Treasure Brownies

brownie mix, any type

mint Oreo cookies*

cupcake liners

Prepare brownie mix as directed. Place cupcake liners in 12 muffin cups. Place 1 T. brownie mix in each cup. Press mint Oreo in batter. Cover with 1 T. remaining batter. Bake at 350 degrees for 26-30 minutes.(Or however long the brownie mix says to bake a 9x13 pan) Cool. Makes 12 surprise brownies. Yummy!

*may also use other kinds of cookies/candies instead of mint Oreos-- Reese's peanut butter cups are yummy too! which I like with a glass of cold milk. The Oreos stay crunchy even after baking. Some people may prefer brownies made with a mini York peppermint pattie instead, which my daughter likes warm with vanilla ice cream on top : )

**Serve without telling about the surprise inside : ) (I usually tell people they are mint or peanut butter in case of allergies, but I don't give the details of exactly what's inside!) I usually color code mine: mint in green muffin papers, peanut butter in yellow.

***I have also made these as brownie bite size. I used 1 t. batter, 1 mini unwrapped Reese's cup, or 1/4 York's peppermint pattie, topped with 1 t. batter and baked in a mini muffin tin for 13 minutes. Yum!

Taken next to a coin purse for comparison

                                                   Inside mini hidden treasure brownie

Enjoy!

Crockpot Mild Mexican Stuffed Peppers

6 peppers, any color, with flat bottoms, tops removed, reserved
1 pound ground chuck
1/2 chopped onion
1 cup enchilada sauce
1 1/4 c. monterey jack cheese, shredded
3/4 c. brown rice, cooked
1 can fiesta corn, drained
1 can chili magic (medium)
1 1/2 t.salt
1/2 t. pepper
1 t. chili powder
1 t. cumin
chopped tops of peppers
sour cream, if desired
1 beef bouillon cube, optional

Pour 1/3 c. water in bottom of sprayed or lined crockpot. Add 1 beef bouillon cube to water. Place peppers in crockpot, after they have been seeded. Combine uncooked ground chuck, onion, enchilada sauce, chopped pepper tops, 1 c. shredded cheese, cooked rice, cumin, chili powder, beans, corn, salt and pepper. Fill peppers and top with cheese. Cover. Cook on low for 6 hours. Meat can be tested for doneness (160 degrees) before serving. Serve with sour cream if desired. (Can also be made more spicy if desired.)

*I served these with a tossed salad and sangria. YUM!

Hot and Spicy Mexican Crock Pot Peppers

4 large peppers with flat bottoms, any color
1 pound fresh ground chuck
1/2 yellow onion, diced
1 c. hot enchilada sauce
1 1/4+ c. shredded habenero cheese
3/4 c. cooked rice, any kind
salt and pepper, to taste
1 t. cumin
1/4-1/2 c. chipotle pepper, to taste
1-2 t. cayenne pepper, to taste
1/4-1/2 c. red hot cherry peppers
1-2 chopped jalapeno peppers
diced green onion
sour cream, optional
water


Pour enchilada sauce and onions in microwaveable bowl and heat for 5 minutes in microwave until onions soft. Cut the tops off 4 peppers. Remove stems and seeds and dice the tops. Pour 1/3 c. water in bottom of sprayed or lined crock pot. Stand peppers in water. In large mixing bowl, combine all ingredients. Fill each pepper with mixture and top with more cheese. Cover. Cook on low for 6 hours. Test for doneness when meat reaches 160 degrees. Top with sour cream, if desired. Serve with Mexican Caviar and Sangria (see these recipes on blog)

No Sugar or Artificial Sweetner Cake

3 c. SR flour

3/4 c. oats

3 large eggs

1/2 c. milk

3/4 c. honey

1 c. oil

8 oz. sour cream

2-3 mashed very ripe bananas

1/2 c. chopped walnuts

1 c. raisins

Combine all ingredients, place in sprayed 9x13 pan. Bake at 400 degrees for 35-40 minutes or place in sprayed muffin tins and bake for 15-20 minutes.

Pistachio Nut Cake with Sugar-free Frosting

1 yellow cake mix

2 pkgs instant sugar free pistachio pudding mix

1 c. oil

3 eggs

1 c. club soda

1/2 c. chopped pistachio nuts

8 oz. cool whip, thawed

3/4 c. milk

Preheat oven to 350 degrees. Spray a 10" Bundt or angel food cake pan. In a medium bowl, stir together cake mix and 1 pkg pudding mix. Add oil, eggs, and club soda. Mix well. Fold in chopped nuts, reserving some for garnish if desired. Pour into prepared pan. Bake 50-60 minutes until cake springs back when touched. Cool for 10 minutes in pan before inverting onto wire rack to cool completely. In a medium bowl, stir together cool whip and instant pudding. Add milk. Allow to set. Frost entire cake, including the hole with frosting and garnish with more pistachios if desired. Keep chilled until ready to serve.

This cake is delicious and light, as well as a great St. Patrick's Day dessert : )

Chicken Broccoli Divan

 1 lb. fresh broccoli florets, cooked and drained
1-2 c. cooked and chopped chicken (I used breasts)
1 can broccoli cheese soup
1/3 c. milk
2 T. dried bread crumbs (I used Panko)
1 T. margarine, melted
1/2 c. shredded cheddar cheese
1/4 c. slivered almonds
salt and pepper, if desired

Spray 9x13 dish. Preheat oven to 400 degrees. Layer chicken and broccoli in dish. Combine soup and milk til smooth. Pour over broccoli and chicken. Top with cheese and almonds. Combine bread crumbs and melted margarine. Spread over cheese. Bake for 25 minutes until hot and bubbly.

Broccoli Cauliflower Pearl Onion Casserole

15 oz. bag frozen pearl onions, thawed, cooked, & drained

1 head cauliflower, cooked and drained, til tender, broken in small pieces

12 oz. fresh broccoli florets, cooked and drained

1/3 c. margarine

1/3 c. flour (I used self-rising)

1 can cream of mushroom soup

1/2 loaf velveeta cheese (about a pound), melted

2 c. half & half

2 T. sherry

1/3 c. grated Parmesan cheese

1/2 t. dry mustard powder

pinch of nutmeg

salt and pepper

1/2 c. cheddar cheese, grated

paprika

1 lg. can french fried onions or Panko crumbs

Melt margarine in large saucepan. Turn heat to low and add flour. Cook 2-3 minutes, stirring constantly. Stir in half and half.and sherry. Stir in Parmesan, mustard powder, nutmeg, salt, and pepper to taste. Stir well to combine all ingredients and melt cheese.Combine cooked cauliflower, melted Velveeta cheese, and mushroom soup. Add cooked onions and cooked broccoli.Spray 9x13 dish. Place vegetable mixture in dish and cover with cheese sauce. Sprinkle top with cheddar cheese and paprika. Cover with french fried onions. Bake at 350 degrees for 35-40 minutes until hot and bubbly. Yum!

*thickening with extra Parmesan instead of flour makes it fairly low carb : )

**I served it with Salisbury steak with mushroom gravy, (pictured) it would go well with most any meat : )

Black-Eyed Pea Salad

1 yellow pepper, chopped
1 red pepper, chopped
1/2 onion, chopped
2 jalapenos, seeded and chopped, (I used freeze dried ones)
4, 15 oz cans black-eyed peas, drained and rinsed
2 T. chopped parsley
1 garlic clove, minced
1/2 c. red wine vinegar
2 T. balsamic vinegar
1/4 c. olive oil
1/2 t. ground cumin
1 t. salt
1 t. black pepper
4 slices bacon, cooked and crumbled, or bacon bits, optional

Combine the peppers, onion, jalapenos, peas, parsley, and garlic together in large bowl. Whisk together the  vinegars. Gradually add the olive oil, whisking constantly to blend with the vinegars. Stir in cumin, salt and pepper. Pour over vegetable mixture, tossing to coat evenly. Cover and refrigerate overnight. Just before serving, stir in the crumbled bacon, if desired.