1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries
melted milk chocolate chips to drizzle over the top
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
Tip: to get even strawberry slices, slice them using your egg slicer.
February 5, 2010
February 4, 2010
Banana Sour Cream Bread
3/4 c. butter
3 c. sugar
3 eggs
6 ripe bananas
1 (16 oz) sour cream
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 c. flour
1/4 c. sugar
1 tsp. cinnamon
Preheat oven to 300 degrees. Grease 3 7x3inch loaf pans and dust them with a mixture of the 1/4 c. sugar and 1 tsp. cinnamon. Cream butter and sugar then mix in eggs, bananas, sour cream, vanilla, and cinnamon. Add salt, baking soda, and flour stir until well mixed. Bake 1 hour. I like to add chocolate chips to it too.
3 c. sugar
3 eggs
6 ripe bananas
1 (16 oz) sour cream
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 c. flour
1/4 c. sugar
1 tsp. cinnamon
Preheat oven to 300 degrees. Grease 3 7x3inch loaf pans and dust them with a mixture of the 1/4 c. sugar and 1 tsp. cinnamon. Cream butter and sugar then mix in eggs, bananas, sour cream, vanilla, and cinnamon. Add salt, baking soda, and flour stir until well mixed. Bake 1 hour. I like to add chocolate chips to it too.
Elegant Scalloped Potatoes
8 large baking potatoes
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups milk
12 ounces process cheese (Velveeta) or I just used shredded cheddar cheese
1/3 cup crumbled cooked bacon
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
Directions:
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. You can also boil the potatoes until tender.
In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside.
Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350 degrees F for 15 minutes or until cheese is melted.
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups milk
12 ounces process cheese (Velveeta) or I just used shredded cheddar cheese
1/3 cup crumbled cooked bacon
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
Directions:
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. You can also boil the potatoes until tender.
In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside.
Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350 degrees F for 15 minutes or until cheese is melted.
picture and recipe from Allrecipes
January 29, 2010
Cinnamon and Sugar Steel Cut Oatmeal
If you haven't ever had steel cut oats, it is a chewy texture and takes a long time to cook-- usually you simmer it for 30 minutes on the stove top. I like this recipe because you soak the oats overnight and you can cook it 8-10 minutes in the microwave and it's yummy and healthy.
1 cup steel cut oats
1/4 tsp. cinnamon
dash of nutmeg
1 tsp. vanilla
2 cups milk
sugar to taste
In a large nonmetal bowl mix together all the ingredients except the sugar, cover and chill for 8 to 24 hours. When you cook it in the microwave the key is to have a large bowl so it doesn't boil over in your microwave as easily. Cook for 2 minutes and stir, then repeat until it has a thick consistency. You can also transfer to a medium saucepan, heat to just boiling, reduce heat and simmer for 5 minutes or until oatmeal is done, stirring occasionally. To serve, stir in sugar to taste and additional milk to make desired consistency. Makes 3-4 servings.
1 cup steel cut oats
1/4 tsp. cinnamon
dash of nutmeg
1 tsp. vanilla
2 cups milk
sugar to taste
In a large nonmetal bowl mix together all the ingredients except the sugar, cover and chill for 8 to 24 hours. When you cook it in the microwave the key is to have a large bowl so it doesn't boil over in your microwave as easily. Cook for 2 minutes and stir, then repeat until it has a thick consistency. You can also transfer to a medium saucepan, heat to just boiling, reduce heat and simmer for 5 minutes or until oatmeal is done, stirring occasionally. To serve, stir in sugar to taste and additional milk to make desired consistency. Makes 3-4 servings.
Peanut Butter Playdough
Mix together:
1 cup peanut butter
1/2 cup honey
2 cups powdered sugar
That's it! It had a great consistency, not sticky and the kids loved it!
1 cup peanut butter
1/2 cup honey
2 cups powdered sugar
That's it! It had a great consistency, not sticky and the kids loved it!
January 12, 2010
Chicken Breast Gourmet
I found this recipe on Get Off Your Butt and Bake and it was really good!
6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
Pepper
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)
DIRECTIONS:
Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)
6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
Pepper
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)
DIRECTIONS:
Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)
December 10, 2009
Cheesy Garlic Bread Swirls
These are so YUMMY, how can you go wrong with butter, garlic, and mozzarella cheese?? You can make a french bread dough or you can use a pizza dough recipe like one you can find here. Roll out your dough into a rectangle then:
-brush on melted butter
-sprinkle with garlic bread seasoning
-sprinkle on generous amounts of mozzarella cheese
Roll it up like you do cinnamon rolls and place on a jelly roll pan. I put them right into the oven at 350* for 15-20 minutes. If the cheese starts to brown before the bread is done cover with aluminum foil, not pressed down.
(picture courtesy of Our Best Bites)
Guiltless Alfredo Sauce
Fast, Easy, and a little lighter than most recipes!
2 c. low fat milk (not skim)
1/3 c. (3 oz.) 1/3 less fat cream cheese
2 T. flour
1 tsp. salt
1 T. butter
3 garlic cloves
1 C. grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a sauce pan, melt butter and saute' garlic for 30 seconds and add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it comes to a simmer and continue stirring until it thickens like regular Alfredo sauce. Add parmesan cheese stir and cover immediately for 10 minutes. I got this recipe from Our Best Bites and she suggests using this over pasta, dip for bread sticks, sauce for pizza, mixed with pesto for a creamy pesto sauce, or marinara for a creamy marinara sauce.
2 c. low fat milk (not skim)
1/3 c. (3 oz.) 1/3 less fat cream cheese
2 T. flour
1 tsp. salt
1 T. butter
3 garlic cloves
1 C. grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a sauce pan, melt butter and saute' garlic for 30 seconds and add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it comes to a simmer and continue stirring until it thickens like regular Alfredo sauce. Add parmesan cheese stir and cover immediately for 10 minutes. I got this recipe from Our Best Bites and she suggests using this over pasta, dip for bread sticks, sauce for pizza, mixed with pesto for a creamy pesto sauce, or marinara for a creamy marinara sauce.
September 24, 2009
Fagioli Soup
This soup is really good and tastes just like the Pasta y Fagioli at Olive Garden
l lb ground beef
1 small onion, diced (1 cup)
1 lrg carrot, julienned (1 cup) sometimes I grate mine
1 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, with liquid
1 15 oz can red kidney beans, with liquid
1 15 oz can northern beans, with liquid
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 TBL white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pkg Ditali pasta (short macaroni tubes)
Brown the beef in a large saucepan. Drain off fat, if any. Add onion, celery, carrots, and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook pasta according to directions until al dente, or slightly tough, about 10 minutes. Drain. Add the pasta to the soup and simmer for 5-10 minutes and serve. Serves 8.
If you find that it is too tomatoey, add some water until you find a consistency and taste you like. This recipe also freezes well.
l lb ground beef
1 small onion, diced (1 cup)
1 lrg carrot, julienned (1 cup) sometimes I grate mine
1 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, with liquid
1 15 oz can red kidney beans, with liquid
1 15 oz can northern beans, with liquid
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 TBL white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pkg Ditali pasta (short macaroni tubes)
Brown the beef in a large saucepan. Drain off fat, if any. Add onion, celery, carrots, and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook pasta according to directions until al dente, or slightly tough, about 10 minutes. Drain. Add the pasta to the soup and simmer for 5-10 minutes and serve. Serves 8.
If you find that it is too tomatoey, add some water until you find a consistency and taste you like. This recipe also freezes well.
Hamburger Rice Skillet Meal
This is a super easy dinner to do when you're in a hurry!
1 lb. hamburger
1 onion, diced
1 clove garlic, minced
Brown hamburger in large skillet with onions, garlic and your favorite seasonings (I used season salt, a tiny bit of garlic powder since there's garlic in it, and pepper). Meanwhile in a bowl combine the following:
1 1/2 C. instant rice
1/4 C. soy sauce
1 can cream of mushroom
1 can cream of chicken
1 1/2 C. water
Add to the hamburger mixture and mix well. If you don't have an oven-safe skillet then transfer this mixture to a 9 x 13. If your skillet is oven-safe then pop it in the oven at 350 for 50 minutes. When it's done just give it a stir and serve!
*This isn't the prettiest dish in the world but it tastes great and it's super easy to make and my kids loved it!
1 lb. hamburger
1 onion, diced
1 clove garlic, minced
Brown hamburger in large skillet with onions, garlic and your favorite seasonings (I used season salt, a tiny bit of garlic powder since there's garlic in it, and pepper). Meanwhile in a bowl combine the following:
1 1/2 C. instant rice
1/4 C. soy sauce
1 can cream of mushroom
1 can cream of chicken
1 1/2 C. water
Add to the hamburger mixture and mix well. If you don't have an oven-safe skillet then transfer this mixture to a 9 x 13. If your skillet is oven-safe then pop it in the oven at 350 for 50 minutes. When it's done just give it a stir and serve!
*This isn't the prettiest dish in the world but it tastes great and it's super easy to make and my kids loved it!
Layered Vegetable Delight
This is a good way to use up some of the veggies from your garden!
2 T. butter
1 onion- sliced
1-2 garlic cloves, minced
1/2 lb. fresh mushrooms, sliced
1 1/2 lb. squash, sliced (crookneck & zucchini)
1 can stewed tomatoes
4 oz. diced black olives (optional)
1 C. of your favorite cheese (Monterey Jack, Cheddar blend, Swiss, etc.)
Saute onions and garlic in butter add mushrooms, crookneck, zucchini and tomatoes. Cook slowly for 10-15 minutes until vegetables are tender. Top with olives and cheese. Heat until cheese is melted and enjoy!
2 T. butter
1 onion- sliced
1-2 garlic cloves, minced
1/2 lb. fresh mushrooms, sliced
1 1/2 lb. squash, sliced (crookneck & zucchini)
1 can stewed tomatoes
4 oz. diced black olives (optional)
1 C. of your favorite cheese (Monterey Jack, Cheddar blend, Swiss, etc.)
Saute onions and garlic in butter add mushrooms, crookneck, zucchini and tomatoes. Cook slowly for 10-15 minutes until vegetables are tender. Top with olives and cheese. Heat until cheese is melted and enjoy!
September 16, 2009
Too Much Chocolate Cake
1 pkg devils food cake mix
1 pkg instant chocolate pudding mix
1 c. sour cream
1 c. veg oil
4 eggs
1/2 c. warm water
2 c. semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl mix together all the ingredients and pour batter into a 12 c. bundt pan. Bake 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thouroughly in pan at least an hour and a half before inverting onto a plate if desired dust with powdered sugar.
* I have used this recipe twice for birthday cake. The first time I baked in in a round casserole dish and cupcakes for this cake, and the second time I did it in a 9x13 baking dish for this cake and they turned out SO yummy. The cook time varies according to what you are cooking it in.
1 pkg instant chocolate pudding mix
1 c. sour cream
1 c. veg oil
4 eggs
1/2 c. warm water
2 c. semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl mix together all the ingredients and pour batter into a 12 c. bundt pan. Bake 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thouroughly in pan at least an hour and a half before inverting onto a plate if desired dust with powdered sugar.
* I have used this recipe twice for birthday cake. The first time I baked in in a round casserole dish and cupcakes for this cake, and the second time I did it in a 9x13 baking dish for this cake and they turned out SO yummy. The cook time varies according to what you are cooking it in.
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