Buckeye Brownines

I love desserts and chocolate, but I prefer to have my chocolate made into something like cake or brownies. I already have my favorite brownie recipe that I've been relying on since I first started baking. Nothing tops it. I don't know why either. I've tried lots and lots of variations and new brownie recipes, but this is my fall back. The consistency is just what I expect and it's rich, but not too much, and the texture is chewy but not too gooey. Does any of that make any sense?

Anyway, getting back to my initial review......this new brownie recipe I found called for a boxed mix and that is one of my pet peeves. I hate brownie mixes....they never taste the way I want. So it was natural for me to use my favorite recipe for brownies and then use their yummy topping.

These brownies were a big hit at my house. I have a bunch of peanut butter lovers here and they all raved and praised this new development. So, I'm sure they'll be requested again. I got this recipe from a Gooseberry Patch mailer and I enjoy most of their stuff, so I was pretty sure this would be sure bet as well.

Buckeye Brownies

Brownies:
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
12 tablespoons dutch processed cocoa
1 1/2 cups flour

Preheat oven to 350 degrees. In a saucepan, melt butter and chocolate. Remove from heat and add remaining ingredients. Pour into greased 9x13 inch pan. Bake at 350 degrees for about 30 minutes. Allow to cool.

Topping:
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup plus 6 tablespoons softened butter, divided
6 ounces semi-sweet chocolate chips

In a mixing bowl, combine peanut butter, powdered sugar and 1/2 cup of softened butter. Mix until smooth and spread evenly onto cooled brownies. Place in the fridge for 30 minutes to 1 hour.

In a microwave-safe bowl, add 6 tablespoons butter with chocolate chips. Microwave on high for one minute and stir. Continue microwaving in 30 second intervals, stirring after each time, until mixture is smooth and combined.

Carefully pour chocolate mixture over the top of the peanut butter mixture (Too much spreading will combine the peanut butter mixture and chocolate together) and place back in the fridge to cool for 30 minutes to 1 hour to allow chocolate to set.

Chicken Tortilla Soup

It's my favorite time of year! I love Autumn, I wouldn't mind one bit if it lasted a few extra months. It means I can bake freely again without heating up my house too much, I get to make soups, and I can drink hot cocoa every morning without weird looks from my spouse (I love you babe!). I tried out this new recipe for a Crockpot soup, which appeals to me on so many levels.

1- It's done in the Crockpot, therefore I dump everything in and walk away. Heaven.

2- It's a little spicy, just right for a chilly day.

3- It's simple. Nothing fancy, but really tasty.


I've had this recipe stashed away for over a year, and I'm sorry I haven't made it before now. The next time you want something comforting and easy, give this a try.

Crockpot Chicken Tortilla Soup

1 can black beans, rinsed and drained

1 cup (heaping) frozen sweet corn
1 can diced tomatoes with juice
1 packet enchilada sauce mix, I'm a fan of the McCormick brand
1 1/2 cups water
1 can tomato sauce
1 can cream of chicken soup
2 cups whole milk
2-3 boneless skinless chicken breasts (I used 2)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, and diced tomatoes on top of that.

Cook on low 4-6 hours. About 30 minutes before serving, take out the chicken and dice, add the diced chicken along with the heaping cup of frozen sweet corn and stir to combine. Allow to cook another 30 minutes.


Serve with sour cream, shredded cheddar cheese, lime, avocado, and/or tortilla chips.

Stuffed Zucchini

I have tried hundreds of zucchini recipes, and as it goes we stumble upon a success about one in every ten. This one is definitely a keeper. I've tried lots of different stuffed zucchini recipes in the past, most of them revolving around a tomato based sauce. This was a nice change and my husband even said he'd eat it again. That says more to me than anything since he's not a big zucchini fan to begin with. I found this on another food blog, and of course, I made a few changes, but I loved it and can't wait for more little zukes to be ready in my garden to make it again.





Stuffed Zucchini
Dutch Girl Cooking

1 tablespoon sour cream
1/4 teaspoon salt
1/2 tomato
1/4 teaspoon thyme
2 medium zucchinis
1/2 small onion
cheese
pepper
3-4 slices bacon
Parmesan cheese


Preheat your oven to 400 degrees.

Wash the zucchini and trim the ends. Slice the zucchinis in half length wise and spoon out the centers, leaving about 1/2 inch shell.

Now give the zucchini pulp a good chop, also chop half of a small onion and 1/2 a tomato while you’re at it. Only use 1/2 of the tomato or it will be to fluid. Add the chopped zucchini and tomato to a large bowl.

Sautee the onions in one tablespoon oil or butter. It’s ok for them to brown a little. When they’re done, add them to the zucchini and tomatoes.

Cook the bacon and drain on a paper towel to cool, then crumble and add it to the zucchini mixture.

Now (in no particular order), add 1/4 teaspoon thyme, 1/4 teaspoon salt, 1 heaping tablespoon sour cream, and a good pinch of pepper to the zucchini mixture.

Spray a 9x13" baking pan with non-stick spray and place the zucchini boats inside. With a spoon, fill the shells with the mix, and sprinkle some Parmesan cheese on top.

Place them in the preheated oven, and bake for about 25 minutes. Leaving them in the oven, turn on the broiler until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley on top and you’re done.

Cheesy Ziti

I made this wonderfully simple, yet very tasty pasta dish last night for dinner. I have some Italian food lovers at my house and hoped this would not disappoint. It was definitely a winner and I will be making it again.

I also apologize for the partially devoured pan picture I have to share. I'm lucky I remembered to take one at all.



Cheesy Ziti

2 Jars spaghetti sauce (I used Barilla Marinara and liked the results)
1 pound Ziti or Penne pasta (I used Penne)
1 pound Hamburger (I used 8 ounces, but I typically cut the meat in half on most recipes I make)
16 ounces lowfat cottage cheese
1/2 cup shredded parmesan cheese
2 tablespoons dried parsley
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 teaspoon salt
8 ounces shredded mozzarella cheese

Cook noodles, drain, set aside. In a small bowl, mix the cottage cheese with the egg, parsley, garlic powder, oregano, 1/2 cup parmesan cheese, salt and pepper. Set aside.

In dutch oven brown hamburger, and drain. Add spaghetti sauce, and cooked pasta to the hamburger and mix well.

Spoon half of the mixture in a greased 9 x 13 inch pan. Spread the entire amount of the ricotta mixture over that, then top with the remaining pasta mixture. Top with the shredded mozzarella cheese. Bake at 350 for 30 to 40 minutes or until bubbly.

Beef Taquitos

I have been having an intense craving for taquitos lately. I saw a picture of some baked beef taquitos on a cooking blog I visit and couldn't wait to try them. I made several adjustments to the recipe, just because of my preferences, and the results were awesome. I will definitely be making these again soon.



Beef Taquitos
Delicious Dishes- with some adjustments

2 pound eye of round roast
1 teaspoon each of garlic powder, chili powder, and cumin
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1/3 cup water
8 ounces cream cheese, softened and cubed
2 tablespoons butter, melted
corn tortillas

Place the roast in the crock pot and season with spices. Mix tomato sauce and water together and pour over the top. Cover and cook on low for 4 to 6 hours.

When meat is falling apart, shred it, removing any large pieces of fat, then let it cook on low for another 20 minutes.

Add the cream cheese and mix until well-combined.

Microwave corn tortillas in between damp paper towels until they are very pliable, about 2 minutes. Spoon some meat mixture onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray. While you're working on rolling up each tortilla, keep the already-rolled ones covered with a damp kitchen towel or paper towel, otherwise they will dry up and start to crack.

Brush the tops of each tortilla with melted butter, then sprinkle with coarse salt. Bake at 375 until tortillas are golden brown and crispy. Serve with sour cream and guacamole for dipping.

Cranberry-Apple Crisp

I was excited to find Cooks Country on my PBS station. I love to watch cooking shows, it's a guilty pleasure. I find I get my cravings based around whatever is on the menu for the day. About a week ago, I saw them make Cranberry-Apple Crisp and I needed it now. I even had 99% of the ingredients already in my house. I was only 1/4 cup shy on my dried cranberries. I weighed out my options, called all my neighbors, even contemplated loading everyone up and running to the store,but in the end I improvised. The end result was fantastic. I will definitely make it again. The crust was perfect and crunchy, and amazingly, it stayed that way even after I put it in the fridge. The filling was not overly sweet, which was nice for a change. I don't like it too sweet. I want to taste the actual flavor of the fruit.

Cranberry-Apple Crisp
CooksCountrytv.com

Ingredients
Topping
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
3/4 cup old-fashioned oats
Filling
1 pound cranberries , fresh or frozen
1 1/4 cups granulated sugar
1/4 cup water
2 1/2 pounds Granny Smith apple (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
2 1/2 pounds Braeburn apples (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
1 cup sweetened dried cranberries
3 tablespoons Minute Tapioca

Instructions
1. For the topping: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.

2. For the filling: Bring fresh cranberries, 3/4 cup sugar, and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes. Scrape mixture into bowl. Add apples, remaining 1/2 cup sugar, and dried cranberries to Dutch oven and cook over medium-high heat until apples begin to release their juices, about 5 minutes.

3. Off heat, stir cranberry mixture and tapioca into apple mixture. Pour into 13 by 9-inch baking dish set over rimmed baking sheet and smooth surface evenly with spatula.

4. To assemble: Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm.

Pretzel Candy

I love the combination of salty and sweet, more specifically, pretzels and chocolate. The taste is pure heaven to me. I found this recipe on a website and had to try it. I changed it up a bit, because I didn't have some of the ingredients they wanted and I felt the chocolate drizzle on top was a great finisher. The next time you have the sweet and salty craving, give these a try. You won't be disappointed.


Pretzel Candy
*original recipe from Paula Deen

1 16 ounce package of white candy bark
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
1 3/4 cups dry salted cashews
3/4 cup semi-sweet chocolate chips

Line a rimmed cookie sheet with waxed paper. Melt the candy bark in the microwave in a microwavable bowl. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 15-30 seconds. If necessary, microwave on high for 10 seconds more, and stir until melted and smooth.

Stir in the pretzel pieces and cashews. Stir well with a flexible spatula. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are evenly distributed. Allow to cool for about 5 minutes.

Meanwhile, place the chocolate chips in a quart-size freezer bag. Seal the bag and place in the microwave for 30 second intervals, kneading the bag after each time, until the chocolate is smooth and melted. Squeeze the chocolate away from one bottom corner and cut the corner, the smaller the better. Drizzle the chocolate over the candy.

Place in the refrigerator for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in an air tight container in the fridge.

Parmesan Citrus Baked Salmon

It's been a while since I've added anything here. I'm sorry, things got a little crazy for a while and I had to let a few things slide. I finally have a new recipe though. I hope it's enough to redeem myself.

I actually got this recipe from Sam's Club. I went on a Saturday when all their lovely samples were out and one of the booths had this. I'm just glad they had a recipe card to go with it. I've adjusted it a little, to account for my preferences.

I love seafood, and this was absolutely delicious. My kids even had thirds!



Parmesan Citrus Baked Salmon

2 pounds fresh salmon (Every time I’ve used less, 1.5-1.7 pounds, and I think I like the "sauce" a little heavier on it, so adjust it to taste if you use the full 2 pounds)
1/4 cup mayonnaise (I made mine with a little more)
2 tablespoons (heaping) grated Parmesan cheese
1 teaspoon citrus grill seasoning (I used Tone's)
1/3 cup pita bites (I think any kind of butter cracker would work, but the pita bites are excellent)

Preheat oven to 450 degrees. Using a rolling pin, crush enough pita crackers to fill 1/3 cup.

Cut salmon fillet into 4 oz portions, rinse and pat dry.

In a small bowl, combine mayo, cheese and seasoning. Mix well and set aside.

Place salmon on a foil lined cookie sheet, sprayed with non-stick spray. Spread mayo mixture over fish and sprinkle with crushed pita crackers.

Bake uncovered for 12-15 minutes. Fish should flake easily with a fork when done.

Buttermilk Baked Chicken

This recipe is so stinkin' simple. It shouldn't be so wonderful with so little going into it, but it is. Every time I make this I savor the yummy sauce over mashed potatoes. This is comfort food to the max. I would definitely recommend using real buttermilk as opposed to the milk and vinegar/lemon juice trick. It's worth it, trust me.


Buttermilk Baked Chicken

4 chicken breasts
1 1/2 to 2 cups buttermilk
3/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 can cream of mushroom soup

Place chicken in a ziploc bag and add 1/2 to 1 cup of buttermilk, turn to coat. Allow to set in the refrigerator for 20 minutes to 1 hour.

When ready to bake, remove chicken from bag (discard bag and used buttermilk) and roll them in flour seasoned with the salt and pepper. Set oven temperature to 425 degrees. Place butter in 13x9x2 inch baking pan and put the pan in the oven while heating to melt the butter. When the butter is melted, (keep watch to make sure it doesn't burn) place floured chicken breasts in pan and bake 30 minutes. Turn and bake 15 minutes more.

Mix 1 cup of buttermilk and the soup and pour around the chicken. Don't be afraid to stir it a little to get all that yummy golden baked pieces clinging to the pan. The sauce is truly divine. Bake 15 minutes longer or until tender.

Strength

Strength is the ability to break a chocolate bar into 4 pieces with your bare hands and then, eat just one piece!

Beef Tacos

This original recipe came from America's Test Kitchen. I was pregnant at the time when I happened to catch the show on PBS. These hit a chord in me and I had to make them ASAP! I had to adjust and tweak it just a little. I love the flavor of spices, but I'm not a big fan of hot stuff. So, after toning it down I have come up with my favorite way to eat tacos. Next time you get a hankering for the Mexican flair, give these a try.

(I promise to post a picture soon, my camera is upstairs at the moment)


Beef Tacos

Beef Filling
2 tablespoons vegetable oil or corn oil
1/3 cup onion, chopped fine
1 to 2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef
½ cup tomato sauce
½ cup low-sodium chicken broth (The low sodium is important, otherwise they will be too salty)
1 teaspoon brown sugar, heaping
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper

Shells and Toppings
8 taco shells (warmed or fried)
1 cup shredded cheddar cheese (4 ounces, or Monterey jack cheese)
2 cups shredded iceberg lettuce
2 small tomatoes, chopped small
½ cup sour cream
1 avocado, diced
1 small onion, chopped
2 tablespoons fresh cilantro leaves, minced

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and ½ teaspoon salt; cook, stirring constantly until fragrant, about 1 minute.

Add ground beef and cook, breaking into small pieces, until no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Serve with shells and toppings.

Knock You Naked Brownies

These are so chewy and decadent. I made a pan of these yesterday and they are gone as of this morning. If it weren't for the fact that I have no more caramels in the house, I'd make some more. If you love chocolate, nuts, and caramel, this is for you! I have no clue how this name was inspired. I guess better-than-sex has been overused, so the originator got creative. I don't care what they are called, they taste wonderful.





Knock You Naked Brownies

1 box Swiss chocolate cake mix (Any chocolate cake mix would work, pick your favorite)
1 cup chopped pecans (I love the mild flavor of pecans, but again, you can choose whatever tickles your fancy) you can also omit this if you don't like nuts
1/3 cup plus 1/4 cup evaporated milk, divided
1/2 cup butter, melted
7 ounces caramels, unwrapped
1 cup semi-sweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2-inch glass baking dish. Bake in a preheated 350°F oven for 8 minutes.

In the microwave or top of a double boiler melt caramels with remaining 1/4 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Drop the remaining batter by spoonfuls on top of morsels. Return to oven and bake 18 minutes. Allow to cool before cutting.

Applesauce Pancakes

At our house we do breakfast foods for dinner a lot. Our mornings are usually too busy to do anything more than cereal or toast. I love french toast and waffles, but pancakes are not one of my favorite things. They are just too dense for my liking. These were actually very fluffy and light. I was impressed and enjoyed the way the fluffy pancake absorbed my tasty maple syrup. I also loved the hint of apple flavor there too; very yummy. If you're looking for a new, made-from-scratch pancake recipe, give this one a try. My family loved it.






Applesauce Pancakes

2 eggs
2 cups flour, sifted
1 cup milk
1 cup applesauce
1 teaspoon salt
2 tablespoons baking powder
4 tablespoons melted butter

Combine all the ingredients, mixing until smooth. Cook on a hot griddle or skillet. Makes about 10-15 pancakes, depending on the size.

Creamy Broccoli Casserole

I am always in search for ways to make veggies more appetizing for my family. I would only say my children, but my husband needs a little help here as well. For the most part they will eat peas, green beans, and corn fairly well. I'm still trying to find a solution to the boycott of cooked carrots, but broccoli has found a new place in my recipe box. If you're in need of a way to turn your little green trees into something new, give it a try.

I also need to add in here that this cooks up super fast thanks to the microwave. Bonus Points!


Creamy Broccoli Casserole

1 (16 ounce) package frozen chopped broccoli
2 tablespoons water
1 (10 3/4 ounces) can condensed cream of mushroom soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1 1/2 cups cooked white rice

Place broccoli and water in a microwave-safe 2 quart dish. Cover and microwave on high for 6 minutes, or until tender; drain.

Stir in the soup, cheeses, and rice. Cover and microwave for 2 minutes more, or until cheeses are melted.

Amish White Bread

I have been in dire need of making bread for over a week now. Why not just go to the store and buy some you ask? I have made a bargain with my husband that prevents me from doing so. I promised my hubby that if he bought me a Bosch mixer for Christmas that I would make our bread instead of buying it. Our family goes through 2 food items super fast. Milk and bread. We consume about 8-9 gallons of milk per week and usually eat about 5 loaves a bread every week and a half. That's what happens when you have 5 kids and a milk loving husband. By those numbers it's easy to see how I can get behind. I usually prefer to make whole wheat bread, but I ordered a bunch of Tupperware stuff to organize my cupboards and I don't want to grind anymore wheat until it gets here. I decided to try this white bread recipe in the meantime and was pleasantly surprised. It's soft and tastes really good. I added my notes to the recipe, because I think I could have scaled back a little on the flour, but all in all, it was a success. I'll definitely make it again.







Amish White Bread

Ingredients:
2 cups warm water (110 degrees F)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5 1/2 - 6 cups bread flour


In a mixing bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. (When I made this I doubled the recipe. We have a lot of toast eaters here. I only needed about 11 1/4 cups flour. So, only add a little at a time and only add enough until the dough is no longer sticky.)

Knead in mixer for 10 minutes until smooth. (I'm a cheater, I hate getting my hands dirty. I bought a machine to make bread, it can cover all the steps.)

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. (To shorten the rising time, preheat the oven to 175 degrees and after about 15 minutes, turn it off. Place the covered dough inside and set the timer for about 30 minutes.)

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. (Again, let it rise for 30 minutes in your toasty oven, it's a never fail trick)
Bake at 350 degrees for 30 minutes.

Recipe

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, with utensils you don't own, to make a dish the dog won't eat.



I found this little definition a few years ago and stored it away for future use. I'm glad I get to share it now. I'm going to be posting some of my favorites, new ideas, and revisions of recipes. Let the games begin.