Speedy Brownines

 This is a Taste of Home classic brownie recipe.  One of my favorites!

Speedy Brownies

Mix together in mixer:

2 c. sugar

1 3/4 c. flour

1/2 c. cocoa

1 t. salt

5 eggs

1 c. oil

1 t. vanilla

Pour batter into a greased 9x13 pan.  

Sprinkle with:

1 c. mini semi-sweet chocolate chips

Bake at 350 for 30 minutes.  

Skippy Bars

 I received this recipe from CakebyCourtney also known as Copycat BLOX Skippy Bars.  These remind me of my Dad!!  He was a true "Skippy" fan, he never ate any other kind of peanut butter!!  I must admit I am a fan too!!

Skippy Bars

for the bars:

2 3/4 c. flour

1 t. baking soda

1 t. salt

1 c. butter, room temperature

1 c. Skippy Peanut Butter

1 1/4 c. brown sugar

1 c. sugar

2 eggs

1 t. vanilla

2 1/2 c. old fashioned rolled oats

for the Chocolate Buttercream:

5 oz. dark chocolate chips

2 T. heavy whipping cream

1 c. butter, slightly cold

2 1/2 c. powdered sugar, measured then sifted

1/2 t. vanilla

1/4 t. salt

Garnish:

1 c. Skippy peanut butter

Reese's peanut butter cups, diced

For The Bars:

Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.

In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and peanut butter until smooth.

Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.

Add the vanilla and eggs and beat until well mixed.

Stir in the flour mixture on low speed and mix until no streaks of flour remain.

Fold in the oats.

Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 to 25 minutes.

NOTE: you want it to be slightly underdone in the center – and don't worry if it sinks a little when cooling. That's meant to happen.

Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream:

In a microwave safe bowl, heat the heavy cream and chocolate in 30 second increments until smooth (stirring in between round). Set aside to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and ganache until smooth.

With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.

Spread the peanut butter on top of the bars and then pipe or spread the chocolate buttercream on the peanut butter. Top with the diced Reese's.  

Store in an airtight container in the fridge for up to 1 week. Or freeze for up to 2 months—just thaw to room temperature before eating.

Sugar Cookie Bars

We love sugar cookies but they are time consuming and so much work.....these are fast and easy.   

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

Buttermilk Brownies & Frosting

 When you need a big pan full of brownies....

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

The Best of 2022!!!

I am rather slow this year.....
Best of 2022!!!  This year’s favorite finds!!!  I used these over and over all year long!!!  I guess this proves I have a sweet tooth!!!  
 
Abbi's Italian Sodas
Make in a 12 oz. cup. 
4 ice cubes
5 pumps of flavor
Soda to fill the cup
splash of cream
Place lid on with a straw.
For extra fancy......add whipped cream and a maraschino cherry on top.
 
Peanut Butter Pie
1 graham cracker or oreo pie crust (9 or 10 inch)
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped
 
Spread chocolate topping over the bottom of the pie crust and refrigerate.
In mixer bowl, beat together; cream cheese and powdered sugar. 
Add, peanut butter and milk and beat well.
Fold in the whipped topping.
Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour. 
 
S'mores Bars
6 T. butter, melted
21 oz. bag of marshmallows  (7 cups mini)
7 to 8 c. S'mores Cereal (start with 7, use more if needed)
2 Hershey's chocolate bars, broken into pieces
 
Spray a 9 x 13 inch baking dish. 
Melt butter in a large glass bowl in the microwave (about 30 seconds).  Stir in marshmallows and microwave for 1 minute.  Continue to stir and microwave for 1 minute intervals until melted.   Stir in cereal and spread into sprayed baking dish.  Top with the broken candy bar pieces

S'mores Bars

I had a big bag of S'mores Cereal that I needed to use up.  So decided to use that instead of rice Krispies....and S'mores Bars were born.

S'mores Bars
6 T. butter, melted
21 oz. bag of marshmallows  (7 cups mini)

7 to 8 c. S'mores Cereal (start with 7, use more if needed)
2 Hershey's chocolate bars, broken into pieces 

Spray a 9 x 13 inch baking dish.  

Melt butter in a large glass bowl in the microwave (about 30 seconds).  Stir in marshmallows and microwave for 1 minute.  Continue to stir and microwave for 1 minute intervals until melted.   Stir in cereal and spread into sprayed baking dish.  Top with the broken candy bar pieces.    

Cream Cheese Brownies from scratch

This recipe is pretty close to the Cream Cheese Brownies that I have made for years using a cake mix. 

Cream Cheese Swirl Brownies   
3 eggs
6 tablespoons reduced-fat stick-margarine*
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
DIRECTIONS
Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat margarine and 3/4 cup sugar until crumbly. Add the whole egg, one egg white and vanilla;a mix well. Combine flour and cocoa; add to egg mixture and beat until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a mixing bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cream Cheese Swirl Brownies in Quick Cooking July/August 2003, p27

https://www.tasteofhome.com/recipes/cream-cheese-swirl-brownies

Easy No Bake Chocolate Oat Bars

Easy No Bake Chocolate Oat Bars

1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into a sprayed baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on 60% power in the microwave, stirring every 60 seconds, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.

Granola Bars

Granola Bars

1/2 c. honey

1/2 c. brown sugar

1/2 c. peanut butter

2 c. quick oats

2 c. Rice Krispy cereal

1/4 c. ground flax seed OR 1/4 c. steel cut oats (optional) 

1 T. wheat germ (optional)

1 c. chocolate chips or mixture of coconut, dried fruit, nuts, seeds, etc.  

Place in pan:  honey & brown sugar.

Cook over medium-high heat until sugar is dissolved, stirring constantly.

Remove from heat and stir in peanut butter.

Mix together in large bowl: oats, cereal, flax seed & wheat germ.  Pour honey mixture over dry ingredients and stir until well mixed.  

Stir in chocolate chips and any other add ins.  

Press into a greased 9x13 pan.  

Cool until firm.

Cut into 24 4x1" bars.  Store in air tight container.  

In place of peanut butter you could use sunbutter, almond butter, cashew butter, etc.

Hint:  if you freeze the chocolate chips they won't melt when stirred into the warm mixture.  

Blueberry Zucchini Squares

Gearing up for zucchini season....It will soon be here!

Blueberry Zucchini Squares
2 c. shredded zucchini (do not pack)
1/2 c. buttermilk
1 T. grated lemon peel
1/4 c. lemon juice
1 c. butter, softened
2-1/2 c. sugar
2 eggs
3-1/4 c. plus 2 T. flour, divided
1 t. baking soda
1/2 t. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. powdered sugar
1/4 c. buttermilk
1 T. grated lemon peel
1 T. lemon juice
1/8 t. salt

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.

Transfer batter to sprayed 15x10x1inch baking pan, spreading evenly (pan will be full). Bake at 350 for 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set. 

Cream Cheese Pumpkin Bars

Cream Cheese Pumpkin Roll Bars
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Chocolate Chips (optional)

Preheat oven to 350 degrees.  Spray a cookie sheet.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. 

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread the batter evenly into the prepared pan.

In mixer bowl on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.
Dollop the  cream cheese mixture over the pumpkin batter.
Use a table knife to swirl together the cream cheese and pumpkin batter.
Bake at 350 for 25-30 minutes, or until the center of the pumpkin batter springs back when touched.
Cool completely in pan, sprinkle with powdered sugar,  then cut into bars. Serve.

* Place in refrigerator and serve these cold like a pumpkin roll.   These get better with time, so make them ahead.  Great in the freezer for later!! 

Brownies Galore....

Shiny Brownies........always shiny brownies with thin meringue crust:
2 eggs
1 c. granulated sugar
1/2 t. salt
1 t. vanilla
1/3 c. shortening
2 1 oz. squares unsweetened chocolate
3/4 c. flour
1 c. nuts
Melt chocolate with shortening.
Beat eggs. Stir in sugar, salt and vanilla.
Stir two mixtures together and stir in flour and nuts.
Bake in 8″ square pan with parchment lined bottom for 30-35 minutes at 325 degrees.


Fudge Brownies........ from King Arthur Flour

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

Big Batch Brownies: To make a half-sheet sized batch use the following measurements:
6 large eggs
2 cups cocoa
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1 1/2 tablespoons vanilla
1 1/2 cups butter
3 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
3 cups chocolate chips

Bake at 350°F for 40 to 45 minutes or until the brownies test done as described above

Whole Grain Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate.Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Yield: 2 dozen 2" brownies.
tips from our bakers

You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Quick and Easy Brownies
Our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup natural cocoa, Dutch-process cocoa, or TripleCocoa Blend
2 cups sugar
1/4 teaspoon salt*
1/4 teaspoon baking powder
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
3 large eggs
1/2 cup (8 tablespoons) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
*Increase the salt to 1/2 teaspoon if you use unsalted butter. Can also add 1 c chocolate chips to send these over the top.

1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3) Spoon the batter into the prepared pan.
4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Yield: about 2 dozen 2" brownies.

Old Time Brownies
1 c sugar
1/4 c. melted butter
1 egg
2 oz. unsweetened Baker's chocolate, melted
1/4 t. salt
3/4 t. vanilla
1/2 c. flour
1/2 c. chopped walnuts
Mix ingredients in order given. spread in 8" round waxed paper or parchment lined pan. Bake at 325 for 25 minutes. Cool slightly & remove from pan.

Reeses peanut butter No bake bars

Reeses peanut butter No bake bars

1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Chocolate Chip Cookie Cheesecake

I see a new recipe in the making.   I am going to double my "Karla's Pan Cookies" recipe, instead of buying cookie dough.  I will probably cut back on the filling recipe....this sounds good but a little too rich.  I will re-post when I have the details all worked out.  

Chocolate Chip Cookie Cheesecake
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.

Caramel Brownies

Rich chewy brownies full of gooey caramel, chocolate chips and nuts.

Caramel Brownies
2 c. sugar
3/4 c. cocoa
1 c. canola oil
4 Eggs
1/4 c. milk
1-1/2 c. flour
1 t.salt
1 t. baking powder
1 c. (6 ounces) semisweet chocolate chips
1 c. chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Turtle Cookie Bars

Turtle Cookie Bars
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels
Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

http://http://buff.ly/18VsSk9

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies      (Makes 1 dozen brownies)
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. 

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

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Brownie Mix

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 cents a mix!  So simple, so easy. Not just frugal but cuts out the unknown ingredients.

BROWNIE MIX
1 Cup Sugar

1/2 Cup Flour

1/3 Cup Cocoa

 1/4 tsp Salt

1/4 tsp Baking Powder
At Baking Time Add: 

2 Eggs

1/2 Cup Vegetable Oil

1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Rocky Road Recipes....a Culinary Mystery by Josi S. Kilpack

I love Josi Kilpack's culinary mystery books and all the fun recipes.
Here are the recipes from the latest book......Rocky Road


Ol’ Dad’s Dutch Chicken
Breading:
11/2 cups flour
11/2 tablespoons cornstarch
2 teaspoons salt

21/2 teaspoons paprika
11/2 teaspoons sugar 

3/4 teaspoons red pepper powder
1 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Combine breading ingredients and coat 18 pieces (approximately 4 pounds) split boneless, skinless chicken breasts.  Brown breaded chicken in skillet in 2 tablespoons vegetable oil. When browned, place chicken in 12-inch Dutch oven. Cover and cook over low heat 2 to 3 hours. Check occasionally; if contents are too dry, the pot is too hot. Do not stir. When chicken is tender, serve as desired. (Chicken may tenderize
in pan for approximately 1 hour.)

Slow cooker directions: Place 2 tablespoons vegetable oil in bottom of slow cooker before adding browned chicken. Cook 2 to 4 hours on low heat setting.

Oven directions: Place browned chicken in 9x13-inch pan, cover with foil, and bake 1 hour at 350 degrees.
Makes 18 servings.

Ol’ Dad’s Dutch Potatoes

1 (10.75-ounce) can condensed cream of celery soup (or any cream soup or homemade white sauce)
8 pounds potatoes, unpeeled and sliced 1/3-inch thick
3 medium onions, finely chopped
2 pounds cheddar cheese, sliced or grated
Salt, to taste
Pepper, to taste 

1/2 (1-ounce) packet ranch dressing mix, blended with 2 tablespoons water (mixture should be thick, like condensed soup)
Spread undiluted soup over bottom of Dutch oven. Fill oven 1/3 full with sliced potatoes. Add a layer of 1/3 of the chopped onions; sprinkle with salt and pepper. Add two more layers of potatoes, onions, salt, and pepper; top with ranch dressing mixture.  Place over low heat about 2 hours, being careful not to let potatoes burn; stir every 30 minutes. If potatoes seem dry, the pot is too hot. If potatoes on bottom of pot burn, do not disturb them—the rest of the potatoes may still be enjoyed without tasting the burned ones. When potatoes are tender, cover with ½ of the cheese. When cheese is melted, stir potatoes a final time. Just before serving, add remaining cheese; allow cheese to melt and serve this delicious dish.*

Feeds about 18 adults as a side dish.

*When potatoes are tender, serve within 10 minutes or dish will turn mushy.

Note: One-half or one-third of this recipe may be made in a slow cooker. Grease slow cooker before adding ingredients as listed. Cook 2 hours on high heat setting before adding 1/2 of the cheese, stirring, and then adding additional cheese.

Maddox Rolls    -    The Maddox Ranch House is located in Perry, Utah.
1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk* 

1/2 cup cold water

2 eggs, beaten
31/2 cups flour
For regular yeast: In small bowl, sprinkle yeast over warm water; set aside. In separate larger bowl, combine sugar, shortening, and salt; mix well. Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until well combined. Stir in dissolved yeast. Add flour. Mix four minutes.
For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast, sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This is a “batter” roll rather than a “dough” roll. Batter will be soft.)
When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3 full. Cover; let rise an additional 45 to 60 minutes, or until double in size.  Bake at 400 degrees 15 to 20 minutes, or until lightly browned. Makes 18 rolls.
*Evaporated milk may be substituted for scalded milk.

Raspberry Butter 

1/2 cup butter
1/4 cup raspberry jam
1/2 teaspoon vanilla
Mix all ingredients together until smooth. Makes about 3/4 cup.

No-Brainer Fruit Salad
10 cups fresh fruit of your choice, such as mangos, strawberries, bananas, and grapes, cut into 1-inch pieces (well-drained canned fruit may be used)
1 cup plain Greek yogurt
2 tablespoons maple syrup (real maple syrup is best)* 

1/2 teaspoon vanilla extract
1 cup chopped nuts (optional)
Place fruit in large mixing bowl. In small bowl, mix yogurt, syrup, and vanilla together. Pour dressing over fruit; toss to coat. May be made the night before.
*Shawn likes a few handfuls of mini marshmallows added because syrup just isn’t sweet enough.
Note: Lasts well in the fridge (as long as no bananas are used) for up to five days. (If you use bananas, add them just before serving.)

Note: To slice grapes easily, line up a row of grapes on your cutting board. Get a rectangle-shaped plastic lid and hold it against one end of the grapes, leaving the other end poking out. Use your knife to cut down the middle. Easy-breezy.

Mormon Muffin Recipe     -    Recipe from The Greenery Restaurant in Ogden, Utah
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All-Bran cereal
2 cups bran flakes
1 cup walnuts, chopped
Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add eggs slowly; mix well. Add buttermilk, flour, and salt; mix again. Very slowly add soda water. Gently fold cereals and walnuts into the mix. Spoon 1⁄8 cup batter into greased muffin tins. Bake 30 minutes at 350 degrees. Cool 5 minutes.

Muffin mix must sit in the refrigerator overnight before baking. Mix will last one week, covered and refrigerated.

Yields 3 dozen muffins.

Funeral Potatoes
White sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt, or to taste 

1/2 teaspoon pepper, or to taste
2 teaspoons chicken bouillon
1 (8-ounce) container sour cream
Casserole:
1 (32-ounce) bag frozen hash brown potatoes, cubed or shredded
1 to 2 cups sharp cheddar cheese, shredded 

1/4 cup French’s fried onions, crushed

2 cups cornflakes, crushed 

1/4 cup butter
Preheat oven to 375 degrees. To make white sauce, melt butter in sauté pan. Add flour and mix until a thick paste forms. Add milk and whisk constantly until sauce thickens. Add bouillon, salt and pepper, and sour cream, and mix well. Remove from heat.
Put potatoes in very large bowl. Add cheese and mix together. Add white sauce mixture and stir until combined. Add onions and mix well.Spread potato mixture into 9x13-inch pan or casserole dish.  Melt butter and combine with cornflake crumbs. Sprinkle buttered crumbs on top of potato mixture.*
Bake until melty and bubbly, about 40 to 60 minutes. If cornflakes begin to brown too quickly, cover with foil.
Feeds 2-16, depending on how much they love it.
*Use less cornflake/butter mixture if desired. If using pre-crushed cornflakes in a canister, use about 1 cup. But it’s best to crush the cornflakes yourself and not worry about the pre-crushed ones. You get a better texture.

Note: For easy white-sauce preparation, mix equal amounts of butter and flour. Drop by tablespoons on wax paper, freeze, and remove to an airtight container. Keep frozen. To make white sauce, put frozen base in a frying pan, using 1 tablespoonful per cup of milk.

Strawberry Pretzel Pie
2 cups finely crushed pretzel sticks (about 8 ounces before crushing)* 

3/4 cup melted butter
3 tablespoons sugar
8 ounces cream cheese
1 cup sugar
8 ounces Cool Whip
1 (6-ounce) package strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries, sliced, with sugar, partially thawed**

Mix the first three ingredients together and press in bottom of greased 9x13-inch pan. Bake 8 minutes at 350 degrees for a metal pan, or 325 degrees for a glass pan. Allow to cool completely.  While crust is cooling, beat together 1 cup sugar and cream cheese until smooth. Fold in Cool Whip. Spread over pretzels, being careful to cover entire crust (or gelatin will make pretzel layer soggy).
Mix gelatin and water until gelatin is dissolved. Add strawberries. Stir until well combined, then set aside for 10 minutes (only 10, or gelatin will start to stick to the bowl) to allow gelatin to thicken slightly. Pour gelatin
mixture over cream cheese mixture. Chill until set, about 3 hours.
*If pretzels aren’t crushed finely enough, crust may be hard to chew.
**One 16-ounce container of fresh strawberries may be used as a substitute for two 10-ounce packages frozen strawberries.

Waffle Mania Waffles
21/4 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
11/2 tablespoons sugar
2 eggs
21/4 cups milk* 

3/4 cup salad oil

Sift together dry ingredients. Combine remaining ingredients; mix well. Just before baking, add flour mixture, beating only till moistened. Batter will be thin. Cook in preheated, greased waffle iron until golden brown.
Makes 4 4-square waffles.

*Substitute up to 1/2 of the milk with buttermilk for a tangy buttermilk waffle.

Note: Our family’s favorite way to eat these: fried diced Spam, whipping cream, and syrup over the top. Yum.

Café Rio-Style Barbacoa Pork
4 lb. pork roast (picnic roast works best)
2 tablespoons brown sugar
11/2 teaspoons cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 (12-ounce) can Coca-Cola (not diet)
1 cup chicken broth
2 cloves garlic, minced
1 onion, chopped
1 cup brown sugar (more to taste, if desired)
The night before, in a small bowl combine 2 tablespoons brown sugar, cayenne pepper, cumin, and salt. Mix with a fork until blended well. Rub mixture over pork roast. Spray slow cooker with cooking spray, or line with a liner; add rubbed roast. Cook overnight on low heat setting. The next morning, pour Coke, chicken broth, garlic, and onion into slow cooker with pork. Continue to cook on low. One hour before serving, shred roast, and remove any pieces of fat. Add 1 cup brown sugar. Mix well.
Use tongs to remove shredded pork from cooker. Serve over salad or rice, or serve burrito-style with toppings, such as lettuce, tomatoes, rice, sour cream, cheese, etc. Makes 8 servings.

Note: May be made on serving day: Follow directions as indicated but cook 3 hours on high heat setting before adding cola, broth, garlic, and onion. Cook 2 additional hours on high. Shred pork, and add additional brown sugar. If there are a lot of juices after first cooking segment, chicken broth may be omitted.

Cilantro Lime Rice
1 cup uncooked long-grain rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon freshly squeezed lime juice*
1 (15-ounce) can chicken broth
Sauce:
1 tablespoon freshly squeezed lime juice
2 teaspoons sugar
3 tablespoons fresh chopped cilantro
In saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, and chicken broth. Bring to a boil over high heat. Cover, reduce heat to low, and cook 15 to 20 minutes over low heat, until rice is tender. Remove from heat. In small bowl, combine 1 tablespoon lime juice, sugar, and cilantro to make sauce. Pour over hot cooked rice, mixing as rice is fluffed.Makes 2 cups.

*Though fresh limes are always best, bottled lime juice works if it’s what you have on hand.
Note: This recipe works well in a rice cooker. 

Tomatillo Dressing
3 medium tomatillos, husked and washed, but not peeled (leave whole or cut in quarters)
11/2 tablespoons 

(1/2 packet) buttermilk ranch dressing 

1/4 bunch cilantro, chopped
2 cloves garlic, minced or pressed 

1/8 to 1/4 cup lime juice, or to taste* 

3/4 cup buttermilk
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon cumin
Mix all ingredients in blender until well blended. Chill and serve over salad. Store leftovers in refrigerator.
Makes 21/2 cups.

*Fresh lime juice is always best, but bottled lime juice will work in a pinch. 

Fry Sauce 

1/4 cup mayonnaise

1/4 cup ketchup
1 teaspoon red wine vinegar
Dash salt
For spicy fry sauce, add: 1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Mix all the ingredients together. Makes 1/2 cup.

Dream Cookies 

1/2 cup shortening
1/2 cup butter, softened 

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
11/3 cups all-purpose flour 

1/3 cup unsweetened cocoa powder
21/2 cups rolled oats
1 cup semisweet chocolate chips*
1 cup white chocolate chips
1 cup chopped macadamia nuts or pecans
Preheat oven to 350 degrees. Lightly grease baking sheet; set aside.
In large bowl, beat shortening and butter together with electric mixer 30 seconds at medium to high speed. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, occasionally scraping sides of bowl.
Beat in eggs and vanilla until combined. Beat in flour and cocoa powder.
Stir in oats, chocolate chips, white chocolate chips, and nuts.
Drop by heaping tablespoons or 1-inch scoop 3 inches apart on prepared baking sheet. Flatten dough slightly. Bake 12 to 14 minutes or until just set. Let stand 1 minute on baking sheet. Remove to cooling rack.
Makes 4 dozen.
*Dried cranberries are a good substitute for chocolate chips.
Note: For a flatter, chewier cookie, increase baking powder and baking soda to 1 teaspoon each.

Note: For a less-is-more version of this cookie, cut back to 13/4 cups oats and 1/2 cup nuts.

Granny Annie’s Rocky Road Fudge41/2 cups sugar
1 (12-ounce) can evaporated milk
31/2 cups mini marshmallows, divided (2 cups frozen, 11/2 cups at room temperature)
1 stick butter, cut into tablespoon-size pieces
31/2 cups (21 ounces) chocolate, such as chocolate chips or chopped candy bars*
11/2 teaspoons vanilla
1 cup nuts (any type, but peanuts are traditional)
Put 2 cups of miniature marshmallows in the freezer. Butter a 9x13-inch pan.
In 4-quart saucepan (or larger—mixture will triple in size once it begins to boil) on medium heat, combine sugar and evaporated milk. Bring to a boil and boil for 7 minutes (to soft ball stage), stirring constantly. Remove from heat. Allow to cool 3 minutes. Do not stir mixture after removing it from heat or crystallization will occur.  While the sugar-milk mixture cools, mix together 11/2 cups mini marshmallows, butter, chocolate, and vanilla in large bowl.  Pour sugar-milk mixture in bowl with chocolate-butter mixture (do not stir before pouring in sugar-milk mixture and do not scrape pan). Mix until smooth.
Add nuts and pre-frozen marshmallows. Mix till combined. Pour mixture into prepared pan; smooth top. Allow to cool completely before cutting into 1-inch squares.
*Half milk chocolate and half semisweet chocolate makes a great combination.
Note: Fudge freezes well when wrapped tightly in plastic wrap or placed in an airtight container. Thaw before eating. 

Jam Bars
Crust
11/2 cups flour
1/2 cup quick-cooking oats, uncooked 

1/2 cup sugar
3/4 cup butter or margarine, softened 

1/2 teaspoon baking soda
Topping
3/4 cup flaked coconut
3/4 cup chopped walnuts
1/4 cup flour
1/4 cup packed brown sugar
2 tablespoons butter or margarine, softened 

1/2 teaspoon cinnamon
1 cup strawberry or raspberry jam
Preheat oven to 350 degrees. For crust, in large mixer bowl, combine all crust ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Using hands, press mixture in bottom of greased 9x13-inch baking pan. Be sure to spray or grease sides of pan as well as bottom. Bake 18 to 20 minutes, or until edges are lightly browned.  

For topping, in same mixer bowl, combine coconut, nuts, flour, brown sugar, butter, and cinnamon. Beat at low speed, scraping bowl often, until well mixed. Crumbling mixture with clean hands works well, too. Spread jam evenly on hot crust, almost to the edges. Sprinkle topping mixture over jam. Continue baking 18 to 20 minutes, or until edges are lightly browned. Cool completely in pan on wire rack. Cut into bars. 

Makes 15 to 24 bars, depending on size cut. Serve warm with ice cream or cool with whipped topping

Fudge Brownie Pie

This recipe was voted the best Blogger recipe in 2012 !!!!!!

Fudge Brownie Pie
3/4 c. flour
1 c. sugar
1/4 c. cocoa powder, sifted
1 t. baking powder
1/4 t. salt
1/2 c. butter or margarine, melted
2 large eggs, beaten
2 t. vanilla
1/2 c. chopped toasted pecans
2 handfuls of mini marshmallows
Frosting:
1/4 c. butter, melted
1/4 c. cocoa powder, sifted
1/4 c. evaporated milk 
1 cup powdered sugar, sifted
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into a buttered 9" spring form pan.
Bake on middle shelf of the oven at 350 for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make frosting; mix all ingredients together in a bowl, beating until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.