Sunday, October 13, 2013

Halloween candy corn brownies!

Haven't made this yet...but I plan to do so...


Candy Corn M&M Fudge Brownies
Prep Time: 4 hours, 30 minutes
Cook Time: 25 minutes
Yield: 72 small squares
Candy Corn M&M Fudge Brownies
Brownies topped with a fun candy corn colored fudge and M&M candies.
Ingredients
1 brownie mix (for a 9x13 pan) + ingredients from back
3 cups white chocolate chips
1 can sweetened condensed milk (14 oz.)
1 cup marshmallow cream
orange and yellow gel food coloring (I use Wilton)
Candy Corn M&M's
 
See Kid-Friendly Halloween Treats
 
Instructions
  1. Bake the brownies in a greased 9x13 pan according to the box directions. Let cool completely.
  2. In a large saucepan combine the chocolate chips and sweetened condensed milk over low heat. Stir until melted and creamy. Add the marshmallow cream and stir until creamy again. Divide the melted fudge into 3 glass bowls.
  3. Use a toothpick to add a small amount of the gel food coloring to two of the bowls. Slowly add more color until it is the desired color. If the fudge starts to thicken, place in the microwave for 20-30 seconds. After you have the three colors the shade that you want, place each bowl in the microwave for 20-30 seconds and stir. Quickly drop spoonfuls of each color all over the top of the cooled brownies. After you have all the fudge spooned on, take a knife and swirl the colors. Do not swirl too much, or the colors will start to go together.
  4. Chill in the refrigerator for at least 2 hours. Remove from the refrigerator and use a knife to score the top of the brownies into 72 squares. Place an M&M on each square. Let set for another 2 hours before cutting all the way through.

Read more at http://insidebrucrewlife.com/2013/10/candy-corn-mm-fudge-brownies/#7SjUdpWUOjm1e3gA.99

Sunday, October 6, 2013

Conference Cake

2 Cups Bisquick
2 T sugar
1 egg
2/3 cup milk

Topping for Streusel
1/3 cup Bisquick
1/3 cup brown sugar
1/2 t. cinnamon
4 T butter

Mix together bisquick, sugar, egg and milk for 30 seconds  Spread in 9" pan.
Combine the streusel topping and sprinkle over batter
spread topping mix over dough and drag a butter knife across like you were making a tictactoe board
Bake 25 minutes at 400 and bake for 15 minutes or til done when a pick or knife is inserted in middle.

Can be made into 12 muffin cups.

We always doubled this recipe and often doubled again the topping since everyone enjoyed the crunch.

Saturday, July 13, 2013

Barbara Dahle's Granola

Barbara Dahle's Granola
12 cupsregular oats
4 cupsquick oats
1 cupbrown sugar
2 teaspoonssea salt
2 cupsshredded coconut
4 cupschopped walnuts or pecans
1 cuphoney
1 cupolive oil

Craisins
Heat the honey until it melts and add the olive oil.

Combine the oats, sugar, salt and coconut and walnuts.

Pour the honey mixture of this and combine.

Place on pans in a 300 degree oven for 35 minutes. When it cools, add the crasins (or whatever dry fruit you'd like)

Monday, July 8, 2013

Lemon Crinkles...from scratch

Lemon Crinkles...a really yummy cookie


Now, I have made these with a cake mix. But from scratch is the tops!

Lemon Crinkle Cookies
2 1/2 dozen cookies...I always double this b/c cookies don't last long in my house!

1/2 C. butter, softened
1 cup sugar
1 egg
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour

confectionery sugar

Oven: 350 degrees.
Line baking sheets with parchment paper.
Cream the butter and sugar until light and fluffy. Add the egg, lemon juice, zest and vanilla and beat until combined. Scrap sides and mix again for 30 seconds.  Add the dry ingredients...and stir until combined.  Scrap sides well.

Place confectionery sugar in a shallow dish.  Scoop out balls, roll in sugar. Place on  cooking sheet with plenty of space between cookies, as these cookies will spread. I put 12 on a sheet.

I cook them for 12 minutes. (Recipe said 9-10...but I think my cookies are bigger.)  Let them cool for about a minute or two before transferring them to a cooking rack.  These are sooooo good. And  friend just told me to try it using oranges!  And I will. Now, I have also added a splash of lemon extract...just to make it a bit more lemony.

Tuesday, July 2, 2013

DELICIOUS cole slaw!!

So, I had some left over cole slaw mix. After a quick google, I found and tried this recipe...oh wowee! I don't think I will ever buy Marzetti's slaw dressing again!


http://allrecipes.com/Recipe/Restaurant-Style-Coleslaw-I/Detail.aspx?evt19=1

Combine in a large bowl:

1 (16 oz) package of cole slaw mix
2 T minced onion

In a separate bowl, combine:

1/3 c. white sugar
1/2 teaspoon salt
1/8 teaspoon ground black paperr
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar (I used Rice wine vinegar)
2 1/2 tablespoons lemon juice

Mix until smooth. Pour micxture of the cole slaw/onion.  Stir well. Chill for an hour.

Only, I would not use all of this on top of your cole slaw mix. Use less...add if you need to later. Also, I did not have time to "chill an hour."  So that may have been the difference.

Serves 6-8


Tuesday, March 26, 2013

Fast and delicious...


 Holiday Chicken Salad
3 cans (13 oz. ea.) drained Member's Mark Chicken Breast
1 1/2 c. dried cranberries
1 c. mayonnaise or yogurt
1 c. chopped celery
1 c. chopped pecans or walnuts
1/2 c. minced green bell pepper
2 sliced green onions
1 tsp. paprika
Ground black pepper
In a medium bowl, shred drained chicken
Add the mayonnaise, paprika, cranberries, celery, bell pepper, onion and nuts. Mix together and add black pepper to taste.
Serve as a sandwich or with crackers or a bed of lettuce.  I add a splash of lemon juice. You may need to add more mayo...if it's too dry for your taste.

Thursday, January 31, 2013

Fried Pork Chop with Caramelized Onion Gravy

WOW!  We had this last night and it was amazing!  Robert asked for it again....and soon.  I agree.
this came from January 2013 Southern Living Magazine, read while I was at the dentist's office.


  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 teaspoons freshly ground pepper, divided
  • (1/2-inch-thick) boneless pork loin chops $
  • 1/2 cup all-purpose flour
  • egg whites, lightly beaten
  • 6 tablespoons canola oil
  1. 1. Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a rolling pin or flat side of a meat mallet.
  2. 2. Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.
  3. 3. Cook half of pork in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy .
Carmelized Onion Gravy

  • 1/2 cup diced sweet onion
  • 2 teaspoons olive oil 
  • 1/4 cup Browned Flour ***see below but you can use regular flour
  • 1 1/2 cups 1% low-fat milk
  • 1 tablespoon jarred chicken soup base
  • 1/2 teaspoon freshly ground pepper
  • Preparation

    1. 1. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.
    2. 2. Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.
    • 1 1/2 cups all-purpose flour

    Browned Flour

    Preparation

    1. Preheat oven to 400°. Spread flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.

Tuesday, January 22, 2013

A Wonderful Beef Soup

In 1976 we moved to Sheffield Lake and the Lorain Ward.  The very first activity we attended at church was a dinner.  Jane Hassler (now Ervin) made all this beef soup and Peggy Lester made these amazing biscuits.  I had the recipe once and a couple of weeks ago I wanted it again.  And Jane still had it and still makes it.  It was amazing.  So here it is.  There's a post script afterward.

Jane Flatt Hassler Ervin
Jane Flatt Hassler Ervin1:49pm Jan 4
Sorry I forgot about the recipe until now:

Beefy Vegetable Soup

large pkg of beef stew meat ( i cut in smaller pieces)
1 1/2 stalks of celery (diced)
1 1/2 large carrot (diced)
1 medium onion (diced)
1 (28oz) tomatoes (i sometimes us V-8 or tomatoe juice)
1/4 c parsley
1/4 tea basil
1/4 tea thyme leaves
1/4 black pepper

Large bag of mixed frozen vegetables

I also throw in extra large lima beans & cut up okra (both in freezer section)

and I add lots of fresh dice potatoes... (I love potatoes so I put in quite abit)

and I add some fresh chopped cabbage

In my pressure cooker I put about 5 cups of water & beef stew & cook approx 20 min (until tender)

then I added the seasoning , tomatoes, & carrots, celery ,onions & potatoes & cook a little bit longer until slightly tender

then I add frozen vegetables & cabbage & cook until done...

sometimes I get carried away with my vegetables & have to add more tomato juice or V8. I usually make this soup a little on the thick side .... You can also freeze the soup if you have left overs. 

PS  My body doesn't always allow for tomato base so I used beef broth instead.  I do not use lima beans nor okra.  I also do not add cabbage at the end but I imagine it would be a great addition.  What I did ended up being SO delicious.

Candied Orange Peels

These are expensive if bought in stores but so easy if you make them yourselves and who does eat oranges?  Thanks to Chef Jacques Pepin for this:

Using a vegetable peeler, peel an orange.  Just the outer skin which contains the essential oils, NOT THE PITH white part.

Place cold water in a skillet and add the peels, turn on heat and bring to a boil. Boil for 10 seconds.

Remove the peels to a plate. Wash out the skillet (and you will notice the water has changed color to a yello) and dry.

Repeat that process of cold water, peels, boiling for 10 seconds. Remove peel and wash out skillet and dry it.

Next add water and sugar and peels..  Bring again to a boil again. This time allow it to boil til the peels become a bit translucent.  They won't be totally translucent but will appear to be lighter.

Remove peels to a paper towel.  then toss in a bowl of sugar, coating all sides.  Place these on a wire rack and allow to air dry.  Store in an air tight container...or freeze them in an air tight freezer baggie.

You can later dip some in melted chocolate if you want a specialty gift for someone.  These I am candying for the Cornish Saffron loaf.




Texas Sheet Cake

This was always a quick and easy dessert which the kids would gobble up.  We never get it now cuz it's just Robert and me.  But for Cody's Eagle Scout refreshment, we made 2.  I loved having it again and decided to make a half sheet cake for us when we got home.  Realized that MY recipe wasn't on our blog (when we were at Cara's) so I thought I'd post it now.  Cara used the Pioneer Woman's recipe.  The only difference is Ree uses 1 cup of butter, not half butter and half oil.  You decide.  Either are great.



SIFT TOGETHER
2 cups flour 
2 cups sugar
1 tsp salt
Set aside.


BRING TO A BOIL
1/2 cup oil
1 cup water
1 stick margarine
ADD
4 Tbs cocoa
MIX WELL AND ADD
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1 tsp vanilla
Add the flour mixture.
Mix well.

POUR INTO 11X16 ungreased JELLY ROLL PAN AND BAKE AT 425° FOR 20-25 MINUTES
ICING-START 5 MINUTES BEFORE CAKE IS DONE
MIX AND BOIL
1 stick margarine
4 Tbs cocoa
6 Tbs milk
REMOVE FROM HEAT AND POUR OVER 3-3/4 CUPS POWDERED SUGAR
BEAT WELL with a mixer AND SPREAD OVER CAKE WHILE STILL HOT 

Thursday, January 10, 2013

YUM YUM

This is a copycat recipe for YUM YUM that's served in hibachi grills like Fujiyamas.  Be sure to use sufficient amount of cayenne so that mayo taste is cut.


    1-1/4 cup Hellmann's Mayonnaise
    1/4 cup water
    1 teaspoon tomato paste
    1 tablespoon melted butter
    1/2 teaspoon garlic powder
    1 teaspoon sugar
    1/4 teaspoon paprika
    dashes of cayenne pepper

Use a wisk to blend all ingredients thoroughly until smooth. Refrigerate over night (very important) and serve at room temperature. Makes 12 1/8 cup servings.

Number of Servings: 12...unless you love this stuff like we do.