Brownies

Recipe for Butterscotch Brownies on the cooking page.  Take a look!

Also in honor of the Derby, I thought I would share the recipe I used last year for Bourbon Balls at my sis-in-law's bridal shower.  They were a hit!  Check them out at the link below (because I'm too lazy to type anymore) :)

Bourbon Balls for the Derby!

Butterscotch Brownies

My Dad loves, loves, loves Butterscotch Brownies.  They are his favorite.  I made a pan last week.  I'm sad to report that there were none leftover to save for him.

This is a super simple recipe and I almost always have all of the ingredients already on hand to make them!  Sorry to say that I again forgot the ingredient photo, but it is all basic stuff anyway so no biggie, right?

Shopping List:

1/4 cup margarine or butter, softened

1 cup brown sugar

1 egg

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

Directions:

-According to my mom's recipe: Mix everything together and bake at 350.  For those of you who like more details, please keep reading.

-Cream butter and sugar until well mixed.  Add egg and vanilla, mix well. 

-Combine flour, baking powder, and salt. Add to sugar mixture until well blended. ( I usually skip the first part and put each in individually).

-Pour into a greased 8x8 pan and bake at 350 degrees for 20-25 minutes.  You can also double the recipe (OF COURSE) and use a 9x13 and bake for 25-30 minutes.

THE PAN OF BROWNIES

 Yummy!



Usually these brownies come out ooey and gooey and I feel like I did something wrong but they still taste fantastic.  This time however, they came out just right (dense and chewy).  Don't ask how or what or who or why... but they did.  I'm sure you will like them either way they come out for you!

Happy Eating!

But Easter's Over!?!?!

The title today is a quote from a great movie classic.  Anyone care to take a guess? Anyone? Anyone? Bueller... Bueller...

So I guess late is better than never and I didn't want to wait until next year to post these adorable Easter treats that would be perfect to make for a party/get together and the kids can help!

I also forgot to take an ingredient photo (you may notice in posts to come that it has been slipping my mind lately), but here is the shopping list.

Shopping List:

1 bag pretzel sticks (check out Kroger brand, always $1.00)

1 package white chocolate bark (found in the baking section)

1 package M&Ms/egg candies/jelly beans/etc...

PEEEEEEPS!!!

Directions:

-Melt chocolate according to directions in microwave or double boiler.  Usually I put about half the package in a bowl and microwave for 30 second intervals at HALF POWER, stirring in between until the chocolate is melted.  This can be tricky, because if the chocolate gets too hot or is heated too fast, it will glob up and be unusable!

-Dip pretzels in chocolate and arrange on waxed paper or foil in a 'nest'.  I used about 6-8 pretzels in each nest and just stacked them on top of each other. You can choose to dip pretzels one at a time or just throw a handful in and fish them out as needed like I did!

-Once the nests are dried/set (pop them in the fridge if you want to speed up the process a bit), dip the bottom of each peep in a bit of chocolate and place one on each nest. Then do the same with a few of your chosen candies to act as eggs.  Let them set and you are ready to go!

The chocolate pretzel nests!

 The peeps on top

 Finished Birds!



I think this entire process only took about half an hour or so and who doesn't love chocolate, pretzels, and peeps!  I do believe they have Peeps Brand marshmallow candies for every holiday now, so be creative and try and come up with some for Halloween and Christmas!

Happy Eating!

Philly Cooking Creme

I recently got a coupon for the new Philadelphia brand Cooking Creme.  This is a flavored cream that you can use in a variety of dished (Philly has some awesome recipes on their website for them).  The recipe I chose from the website was the Southwest Pasta Skillet.  It was pretty good so I wanted to share it with you!

Ingredients

 Shopping List:
1 lb. chicken breast, cut into bite sized pieces
1/2 medium onion, chopped (I used onion instead of the green pepper it called for)
1 can corn, drained
1 can black beans, rinsed and drained (not in original recipe but who doesn't love them?)
1 can diced tomatoes, drained
2 cups hot cooked Rotini pasta
1 container Philadelphia Santa Fe Cooking Creme
1 cups shredded Cheddar cheese

Directions:
-Cook and stir chicken and onion in a large nonstick skillet on medium high heat until chicken is done and onion is soft.  Add corn, beans, tomatoes, and creme.  Stir and cook for 3 minutes.
-Add pasta and 1/2 cup shredded cheese. Cook and stir for 1-2 minutes until cheese is melted.
-Top with remaining cheese. Remove from heat, cover, and let stand until cheese is melted.

The Veggie/Chicken Mix

The finished pasta!



As you can tell, I took a few liberties with the recipe ( onion instead of pepper and black beans!).  Feel free to do the same when you create your dish!

Happy Eating!

BBQ Pulled Pork

Is anyone out there a 'crock pot checker' like I am? Do you feel the intense need to open the lid on a crock pot when you have something cooking? Well, if you are... STOP!!!!!

I finally figured out why my roasts n such haven't been cooking as quickly as the recipes say they should. I recently read (can't remember where) that each time you open the lid to the crock pot/slow cooker, it increases the cook time by 20-30 minutes!  I guess the steam creates a seal and allows the food to cook more quickly and evenly.

I won't waste anymore time. On to the recipe! BBQ Pulled Pork!  Yummy!

The Ingredients

Shopping List:
1/2 cup ketchup
1/3 cup Worcestershire
1/3 cup apple cider vinegar
1 Tbsp. ground mustard (i used Dijon instead)
1 Tbsp. paprika (i used chili powder)
1/4 cup brown sugar
1/2 tsp. liquid smoke (didn't have any so left it out)
dash red pepper flakes
Pinch salt and pepper
1 medium sweet onion, sliced
3 lbs. pork shoulder, trimmed of fat. (any pork roast should do)

Directions:
-Combine all ingredients except for onion and meat in crock pot.  Whisk all ingredients until well blended.
-Place pork and onions into mixture, coating both sides of meat.
-Cook for 8-10 hours on low slow cooker setting.
-After meat is cooked, remove from slow cooker and break apart with a fork.
-Place meat back into warm sauce to reheat until serving.

All in the pot!

Finished Meat, Pre-Shredding

 

A Perfect Sandwich



As you can tell above, I made some changes based on what I already had on hand. This recipe was super and made more than plenty for a few meals plus some more to freeze!

I think I'm falling in love with my crock pot!  I made a pot roast in it last night (recipe to come) and it was glorious!

Happy Eating!

Meat Loaf

I was never really a fan of meatloaf growing up.  I did, however, find a recipe recently that the husband loves (and I do too)!

Ingredients for the Loaf

Ingredients for the Sauce

 Shopping List:
1 lb. ground beef
1 egg
1 cup bread crumbs
1/2 can tomato soup
1 clove garlic
1/2 tsp. chili powder
1/4 tsp. dried mustard
2 tsp. Worcestershire
Salt and Pepper to taste

SAUCE:
1/2 can tomato soup
1 Tbsp. honey
1 Tbsp. ketchup
1 Tbsp. Dijon mustard
1 tsp. Worcestershire

Directions:
-Mix the meat ingredients together and form into loaf in a foil lined roaster (if you want to save on clean-up time).
-Combine remaining ingredients and spread a layer over the loaf. (I usually have extra leftover).
-Bake meatloaf at 350 degrees for 45 minutes to 1 hour or until internal temperature reaches 160 degrees.

Meat Loaf going into the oven:

A finished slice!

As always feel free to add your own flavors and ideas. This was adapted from my mothers recipe and added a few touches based on multiple recipes I've found in different books and online.

Happy Eating

Pasta Pasta

I love making pasta salad. It goes great with sandwiches and is super easy to whip up for a party or BBQ. I promise you will love this one and you can even add in your own touches.

Shopping List:
1 box Pasta ( I usually use the little twisty kind, but used penne in this)
1 cucumber, chopped
1 tomato, chopped
1 package imitation crab meat, chopped
Shredded Cheese
Bacon Bits
1 cup mayonnaise (go a little lighter here for a less tangy salad)
1 cup sour cream
1 cup Italian dressing

Directions:
-Cook pasta to al dente according to directions on box. Drain, and rinse with cold water.  Store in fridge until ready. Add all toppings to the pasta and combine.
-In a small bowl. combine the mayo, sour cream, and Italian dressing.
-Pour dressing over salad and mix well.  (Start with about half of dressing and add more as needed. )
-Store in fridge until ready to serve.

The pasta and toppings

The dressing mix

Finished Pasta



We eat most of the same things in our house so it is all good to mix everything together ahead of time.  If you have some picky eaters, just mix the sauce with the pasta only and set up a 'create your own salad' bar so everyone can add exactly what they want.  In the past, we have also used olives, peppers, shrimp, etc.. so let your imagination run wild.

Happy Eating