1 1/4 c. sugar, divided
1 c. SR flour
7 T. cocoa, divided
1/2 c. milk
1/3 c. butter, melted
1 1/2 t. vanilla
1/2 c. packed brown sugar
1 1/4 c. hot water
cool whip or vanilla ice cream (optional)
Heat oven to 350 degrees. Stir together 3/4 c. sugar, flour, 3 T. cocoa, milk, butter, and vanilla. Beat until smooth. Pour into sprayed 8-9" square pan. Combine remaining 1/2 c. sugar, brown sugar, & 4 T. cocoa. Sprinkle over batter. Pour hot water over top. Do not stir! Bake 35-40 minutes until center is set. Cool 15 minutes. Spoon sauce from bottom of pan, over each individual serving. Serve warm with topping or ice cream if desired.
Sunday, January 31, 2016
Sweet Sprouts
1 lb. fresh brussels sprouts, cut in half after cutting off stem
1/4 c. sliced onions
1 T. olive oil
1/4 c. finely chopped pecans (I used Fisher's cookie pieces)
1/4-1/2 c. craisins or dried cranberries, (I used 50% less sugar craisins)
1 T. maple syrup or honey, (I used sugar free syrup)
Preheat oven to 400 degrees. Toss all veggies in oil until coated. Line baking sheet with foil and coat with cooking spray. Place sprouts cut-side down on foil and bake 20 minutes. Remove pan from oven and flip sprouts over. Bake 15 minutes more. Pour roasted sprouts into a bowl and toss with craisins, syrup, and pecans. Adjust according to your taste. Yum!
*uncooked fresh sprouts may be frozen until ready to use
First picture: before baking
3rd picture: after adding in craisins, syrup, and pecans
1/4 c. sliced onions
1 T. olive oil
1/4 c. finely chopped pecans (I used Fisher's cookie pieces)
1/4-1/2 c. craisins or dried cranberries, (I used 50% less sugar craisins)
1 T. maple syrup or honey, (I used sugar free syrup)
Preheat oven to 400 degrees. Toss all veggies in oil until coated. Line baking sheet with foil and coat with cooking spray. Place sprouts cut-side down on foil and bake 20 minutes. Remove pan from oven and flip sprouts over. Bake 15 minutes more. Pour roasted sprouts into a bowl and toss with craisins, syrup, and pecans. Adjust according to your taste. Yum!
*uncooked fresh sprouts may be frozen until ready to use
First picture: before baking
2nd picture: after baking
3rd picture: after adding in craisins, syrup, and pecans
Tuesday, January 19, 2016
My Favorite Crockpot Broccoli Cheese Soup
2 (14.5 oz.) cans chicken broth + enough water to make 4 c. (it won't take much)
32+ oz. chopped frozen broccoli, or florets, chopped, depends on how much you like (we like a lot)
4 c. evaporated milk
2/3 c. flour*
2 sticks butter
1 1/2 lbs Velveeta cheese, cut into cubes
Place liner in crockpot. (I used a 6 qt one) Add chicken broth and water. Add broccoli. Place lid on pot. Cook on high for 3 hours. Melt butter in pan, over medium heat. Add flour and evaporated milk. Stir until thickened. Add cubed cheese. Stir consistently to melt cheese, & not to scorch cheese or scald milk. Add this mixture to crockpot and stir to blend. Change setting on crockpot to "keep warm" until ready to serve. This made about 3 qts (crockpot was half full) Yummy!
*corn starch may be substituted for people who need gluten free diets. It will only take 1/3 c. corn starch. The cornstarch has to be dissolved in room temperature evaporated milk, before adding to the soup, as it will separate, sink to the bottom, and burn if added to the melted butter.
For a double recipe, I used these amounts:
2, 22 oz. bags of frozen broccoli florets, chopped, + 1, 26 oz. bag frozen chopped broccoli (70 oz.)
2 cans chicken broth + enough water to make 4 c. (not much, for me it was about 4 T.)
3 sticks butter
3/4 c. flour, (Wondra works well)
3, 12 oz. cans evaporated milk
2 lbs Velveeta cheese, cubed
Same directions as before, turning setting to "keep warm" after adding cheese mixture. This made a full 6 qt crockpot of soup. Yummy!!
1st picture: broccoli cooking in crockpot; 2nd picture: cheese sauce, before adding to crockpot; 3rd picture: ready to eat!
32+ oz. chopped frozen broccoli, or florets, chopped, depends on how much you like (we like a lot)
4 c. evaporated milk
2/3 c. flour*
2 sticks butter
1 1/2 lbs Velveeta cheese, cut into cubes
Place liner in crockpot. (I used a 6 qt one) Add chicken broth and water. Add broccoli. Place lid on pot. Cook on high for 3 hours. Melt butter in pan, over medium heat. Add flour and evaporated milk. Stir until thickened. Add cubed cheese. Stir consistently to melt cheese, & not to scorch cheese or scald milk. Add this mixture to crockpot and stir to blend. Change setting on crockpot to "keep warm" until ready to serve. This made about 3 qts (crockpot was half full) Yummy!
*corn starch may be substituted for people who need gluten free diets. It will only take 1/3 c. corn starch. The cornstarch has to be dissolved in room temperature evaporated milk, before adding to the soup, as it will separate, sink to the bottom, and burn if added to the melted butter.
For a double recipe, I used these amounts:
2, 22 oz. bags of frozen broccoli florets, chopped, + 1, 26 oz. bag frozen chopped broccoli (70 oz.)
2 cans chicken broth + enough water to make 4 c. (not much, for me it was about 4 T.)
3 sticks butter
3/4 c. flour, (Wondra works well)
3, 12 oz. cans evaporated milk
2 lbs Velveeta cheese, cubed
Somewhere in between measurements:
44 oz. frozen chopped broccoli
3 cans chicken broth
11 oz. butter
7 1/3 oz. flour
44 oz. evaporated milk
28 oz. velveeta cheese (I used 7 mini blocks)
Same directions as before, turning setting to "keep warm" after adding cheese mixture. This made a full 6 qt crockpot of soup. Yummy!!
1st picture: broccoli cooking in crockpot; 2nd picture: cheese sauce, before adding to crockpot; 3rd picture: ready to eat!
Sunday, January 17, 2016
Chocolate Chip Cookie Dough Truffles
1 stick butter, room temp.
3/4 c. packed brown sugar
1 t. vanilla
2 c. SR flour
14 oz. can Eaglebrand milk
1/2 c. semi sweet chocolate chips
1/2 c. finely chopped pecans (optional)
1 pound dark chocolate coating (almond bark)
Combine butter & sugar on medium until light and fluffy. (About 2 minutes) Beat in flour, Eaglebrand milk, and vanilla until incorporated, beating well after each addition.Stir in chocolate chips and nuts.Cover with plastic wrap and refrigerate about 1 hour. Shape mixture into 1" balls. (Placing flour on your hands will make it easier) Place on lined cookie sheets. Refrigerate for 15-20 minutes.Melt chocolate coating. Pull out cookies and dip in melted chocolate. Place on lined cookie sheet. Let set on counter or place in refrigerator for 15 minutes. Keep in refrigerator. May also be frozen.
3/4 c. packed brown sugar
1 t. vanilla
2 c. SR flour
14 oz. can Eaglebrand milk
1/2 c. semi sweet chocolate chips
1/2 c. finely chopped pecans (optional)
1 pound dark chocolate coating (almond bark)
Combine butter & sugar on medium until light and fluffy. (About 2 minutes) Beat in flour, Eaglebrand milk, and vanilla until incorporated, beating well after each addition.Stir in chocolate chips and nuts.Cover with plastic wrap and refrigerate about 1 hour. Shape mixture into 1" balls. (Placing flour on your hands will make it easier) Place on lined cookie sheets. Refrigerate for 15-20 minutes.Melt chocolate coating. Pull out cookies and dip in melted chocolate. Place on lined cookie sheet. Let set on counter or place in refrigerator for 15 minutes. Keep in refrigerator. May also be frozen.
Mexican Wedding Cookies
1 c. (2 sticks) butter, softened
1/2 c. sugar
2 t. vanilla
2 t. water
2 c. SR flour
1 c. chopped pecans
1/2 c. confectioners sugar
Cream butter and sugar. Add vanilla and water. Add flour and nuts. Roll into 1" balls. Place 1" apart on cookie sheet. Bake at 325 degrees for 15-20 minutes. Cool. Dust with confectioners sugar.
1/2 c. sugar
2 t. vanilla
2 t. water
2 c. SR flour
1 c. chopped pecans
1/2 c. confectioners sugar
Cream butter and sugar. Add vanilla and water. Add flour and nuts. Roll into 1" balls. Place 1" apart on cookie sheet. Bake at 325 degrees for 15-20 minutes. Cool. Dust with confectioners sugar.
Cheesy Enchiladas
10 soft tortillas, taco or fajita size. (I used whole wheat)
2 c. cooked & shredded chicken
2 c. Monterey Jack or mozzarella cheese
3 T. butter
3 T. flour
2 c. (1 can) chicken broth
1 c. sour cream
4 oz. can diced green chilies, or 1 can Ro-tel, drained
salt & pepper to taste
additional seasonings if desired ( I used garlic and onion)
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken and 1 c. cheese. Add seasonings. Place mixture in each of the tortillas. Roll them up and place in baking dish, seam side down. They may look like they won't fit, just squeeze them in. Melt butter in pan. Whisk in flour and let cook for 1 minute. Do not let it burn. Add chicken broth and whisk until smooth. Stir in sour cream and chilies. Do not let this boil. Pour over enchiladas. Top with remaining cheese. Bake 20-25 minutes, until cheese is slightly brown and bubbly.
2 c. cooked & shredded chicken
2 c. Monterey Jack or mozzarella cheese
3 T. butter
3 T. flour
2 c. (1 can) chicken broth
1 c. sour cream
4 oz. can diced green chilies, or 1 can Ro-tel, drained
salt & pepper to taste
additional seasonings if desired ( I used garlic and onion)
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken and 1 c. cheese. Add seasonings. Place mixture in each of the tortillas. Roll them up and place in baking dish, seam side down. They may look like they won't fit, just squeeze them in. Melt butter in pan. Whisk in flour and let cook for 1 minute. Do not let it burn. Add chicken broth and whisk until smooth. Stir in sour cream and chilies. Do not let this boil. Pour over enchiladas. Top with remaining cheese. Bake 20-25 minutes, until cheese is slightly brown and bubbly.
Saturday, January 16, 2016
Almond Cherry Fudge
12 oz. pkg semi-sweet chocolate chips
14 oz. can Eaglebrand milk, original or chocolate
1/2 c. almonds, chopped or sliced
1/2 c. red candied cherries, chopped
1 t. almond extract
Line 8x8 or 9x9 pan with foil or parchment paper. Set aside. Melt chips and milk in microwave on high for 1 minute. Stir. Microwave at additional 10-20 second intervals until melted. Stir smooth. Stir in almonds, cherries and extract. Spread in pan. Cover and refrigerate. Makes about 1 pound.
14 oz. can Eaglebrand milk, original or chocolate
1/2 c. almonds, chopped or sliced
1/2 c. red candied cherries, chopped
1 t. almond extract
Line 8x8 or 9x9 pan with foil or parchment paper. Set aside. Melt chips and milk in microwave on high for 1 minute. Stir. Microwave at additional 10-20 second intervals until melted. Stir smooth. Stir in almonds, cherries and extract. Spread in pan. Cover and refrigerate. Makes about 1 pound.
Super Simple Peanut Butter Fudge
1 c. butter
1 c. peanut butter
1 t. vanilla
16 oz. box confectioners sugar
Microwave butter & peanut butter for 2 minutes. Take out and stir. Microwave another 2 minutes. Add vanilla and confectioners sugar. Stir. Spread out, let cool, & form up. Cut into squares.
1 c. peanut butter
1 t. vanilla
16 oz. box confectioners sugar
Microwave butter & peanut butter for 2 minutes. Take out and stir. Microwave another 2 minutes. Add vanilla and confectioners sugar. Stir. Spread out, let cool, & form up. Cut into squares.
Cherry Swirl Brownies
Cherry layer
8 oz. cream cheese, softened
1/4 c. sugar
1/4 c. chopped maraschino cherries, well drained
1 t. maraschino juice
1 egg
Brownie layer
1 lb 2oz. box premium brownie mix (with or without chocolate chunks)
1/4 c. chocolate sauce
1/3 c. oil
1/4 c. water
1 egg
Heat oven to 350 degrees. Spray 9x9 pan. In large bowl, beat all ingredients of cherry layer with a spoon. Set aside. In another bowl, combine all brownie ingredients until blended. Spread 1/2 of batter in pan. Spread cream cheese mixture over batter. Carefully spoon remaining batter on top. Spread gently to cover. Use spoon to swirl with cream cheese layer. Bake at 43-47 minutes, or until toothpick inserted 1" from side of pan, comes out almost clean Cool completely, about 1-1 1/2 hours, before cutting. Store covered in refrigerator.
1st picture before baking
8 oz. cream cheese, softened
1/4 c. sugar
1/4 c. chopped maraschino cherries, well drained
1 t. maraschino juice
1 egg
Brownie layer
1 lb 2oz. box premium brownie mix (with or without chocolate chunks)
1/4 c. chocolate sauce
1/3 c. oil
1/4 c. water
1 egg
Heat oven to 350 degrees. Spray 9x9 pan. In large bowl, beat all ingredients of cherry layer with a spoon. Set aside. In another bowl, combine all brownie ingredients until blended. Spread 1/2 of batter in pan. Spread cream cheese mixture over batter. Carefully spoon remaining batter on top. Spread gently to cover. Use spoon to swirl with cream cheese layer. Bake at 43-47 minutes, or until toothpick inserted 1" from side of pan, comes out almost clean Cool completely, about 1-1 1/2 hours, before cutting. Store covered in refrigerator.
1st picture before baking
after baking and cooling
Buckeye Brownies
1 store bought fudge brownie mix , prepared as directed for 9x9 pan, baked & cooled
2 c. powdered sugar
1 c. creamy peanut butter
1 stick butter, room temperature
2 T. milk
1 t. vanilla
Peanut Butter Glaze:
1 c. semi sweet chocolate chips
1/2 c. creamy peanut butter
1 t. oil
In a large bowl, cream together on medium speed, 1 c. peanut butter & butter until light in color and fluffy. (About 3-4 minutes) Reduce speed to low and alternate adding in powdered sugar and milk, beginning and ending with powdered sugar. Mix in vanilla and beat until desired consistency is reached. (A splash more of milk may be added if the mixture is too dry) Evenly spread over cooled brownies and set aside. Place peanut butter, chocolate chips and oil in microwaveable bowl and heat on high at 20 second intervals. Stir in between until mixture is completely melted and smooth. Pour over brownies and let set. Cut into squares. Serve chilled or at room temperature. Enjoy with a glass of cold milk! YUM!
2 c. powdered sugar
1 c. creamy peanut butter
1 stick butter, room temperature
2 T. milk
1 t. vanilla
Peanut Butter Glaze:
1 c. semi sweet chocolate chips
1/2 c. creamy peanut butter
1 t. oil
In a large bowl, cream together on medium speed, 1 c. peanut butter & butter until light in color and fluffy. (About 3-4 minutes) Reduce speed to low and alternate adding in powdered sugar and milk, beginning and ending with powdered sugar. Mix in vanilla and beat until desired consistency is reached. (A splash more of milk may be added if the mixture is too dry) Evenly spread over cooled brownies and set aside. Place peanut butter, chocolate chips and oil in microwaveable bowl and heat on high at 20 second intervals. Stir in between until mixture is completely melted and smooth. Pour over brownies and let set. Cut into squares. Serve chilled or at room temperature. Enjoy with a glass of cold milk! YUM!
Tuesday, January 12, 2016
Banana Split Fluff Salad
1 3.4 oz. box instant banana pudding (I used sugar free)
20 oz. can crushed pineapple, do not drain
8 oz. container whipped topping
1 c. mini marshmallows
1/2 c. finely chopped pecans, optional (I used Fisher's pecan cookie pieces)
1/2 c. mini chocolate chips
10 oz. jar maraschino cherries, halved
Stir pudding mix and pineapple together until dissolved and thickened. Fold in whipped topping. Gently stir in remaining ingredients. Refrigerate at least 1 hour to chill.
20 oz. can crushed pineapple, do not drain
8 oz. container whipped topping
1 c. mini marshmallows
1/2 c. finely chopped pecans, optional (I used Fisher's pecan cookie pieces)
1/2 c. mini chocolate chips
10 oz. jar maraschino cherries, halved
Stir pudding mix and pineapple together until dissolved and thickened. Fold in whipped topping. Gently stir in remaining ingredients. Refrigerate at least 1 hour to chill.
Mini Crescent Sausages
2 (8 ct) cans crescent rolls
48 cocktail sausages (I used 2 16 oz. pkgs)
BBQ sauce
Mustard
Heat oven to 375. Unroll dough and separate into triangles. Cut each triangle into 3 narrow triangles. (I cut the long end off then cut the rest in half. It's ok if they're not all triangle shaped) Place 1 sausage on point of triangle and roll up. Place seam side down on sprayed cookie sheets. Bake 11-14 minutes until golden brown. Remove from sheets immediately. Cool 2 min. Serve with mustard and BBQ sauce. (I kept my sausages warm in a heated tray)
48 cocktail sausages (I used 2 16 oz. pkgs)
BBQ sauce
Mustard
Heat oven to 375. Unroll dough and separate into triangles. Cut each triangle into 3 narrow triangles. (I cut the long end off then cut the rest in half. It's ok if they're not all triangle shaped) Place 1 sausage on point of triangle and roll up. Place seam side down on sprayed cookie sheets. Bake 11-14 minutes until golden brown. Remove from sheets immediately. Cool 2 min. Serve with mustard and BBQ sauce. (I kept my sausages warm in a heated tray)
Cranberry Pecan Cheeseball
1 c. craisins
1/4 c. frozen orange juice (optional)
2 8 oz. pkgs cream cheese, softened to room temperature
1/4 c. confectioners sugar
Caramelized Pecans
3/4 c. chopped pecans
1 T. butter
2 T. sugar
Combine cream cheese with craisins, confectioners sugar, and orange juice (if using). Place on wax paper* or plastic wrap, and shape into a ball. Place in refrigerator for at least 2 hours or overnight. Make pecans by melting butter in pan, over medium heat. Add pecans and sugar. Mix well while stirring frequently, about 3-5 minutes. Do not let pecans burn. Place wax paper or parchment paper on a cookie sheet and place the pecans in a single layer. Allow to cool completely. Remove cheeseball from refrigerator. Reshape if needed. Place pecans on ball until covered, pressing in if needed. Place on plate and serve with triscuits or crackers. Yummy!
*I used wax paper, but it stuck to the cheeseball. Next time, I'll use plastic wrap.
1/4 c. frozen orange juice (optional)
2 8 oz. pkgs cream cheese, softened to room temperature
1/4 c. confectioners sugar
Caramelized Pecans
3/4 c. chopped pecans
1 T. butter
2 T. sugar
Combine cream cheese with craisins, confectioners sugar, and orange juice (if using). Place on wax paper* or plastic wrap, and shape into a ball. Place in refrigerator for at least 2 hours or overnight. Make pecans by melting butter in pan, over medium heat. Add pecans and sugar. Mix well while stirring frequently, about 3-5 minutes. Do not let pecans burn. Place wax paper or parchment paper on a cookie sheet and place the pecans in a single layer. Allow to cool completely. Remove cheeseball from refrigerator. Reshape if needed. Place pecans on ball until covered, pressing in if needed. Place on plate and serve with triscuits or crackers. Yummy!
*I used wax paper, but it stuck to the cheeseball. Next time, I'll use plastic wrap.
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