Best of 2023

 Best of 2023---Before January 2024 ends!!!

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.

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up. 

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

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.

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

37 Calorie Brownies

37 Calorie Brownies
Combine in food processor or blender:
3/4 c. vanilla yogurt (nonfat, Greek)
1/4 c. skim milk
1/2 c. cocoa
1/2 c. old fashioned oats
1/2 c. stevie/Truvia
1 egg
1/3 c. applesauce
1 t. baking powder
1/4 t. salt
Blend 1 minute.  Pour into sprayed 8x8.  Bake at 400 for 15 minutes.
Makes 9 brownies.

Brownie Bowls

Brownie Bowls
Spray muffin pan and fill half full with brownie batter.  Spray the back side of another muffin pan and place on top of the filled muffin pan.  Place in oven at 350 for 20 to 30 minutes. Cool.  Fill with ice cream and enjoy!! 

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.

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.

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.

♥♥✿´¯`*•.¸¸✿For more Tips, Recipes, Inspiration and FUN! Join mehttps://www.facebook.com/groups/GettingSkinnyWithAggie/ ♥✿´¯`*•.¸¸✿

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.

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. 

LeOni's Zucchini Brownies

I had these last night at a Relief Society Activity....they were yummy!!  The ladies at my table did not believe me when I told them there was zucchini in them.

LeOni's Zucchini Brownies

Beat together first 4 ingredients

1/3 cup butter

2 cups sugar

4 TBSP dehydrated egg

2 tsp vanilla

Then add remaining ingredients without over-mixing(just until moistened)

2/3 cup wheat flour and 2/3 cup white flour

1/2 tsp. salt

1 tsp baking powder

7 TBSP baking cocoa

1 medium sized zucchini peeled and grated(2-3 cups).  Squeeze out extra liquid.  Cook in greased 9x13 pan at 350* for 40 min.  Remove from oven and quickly arrange {large} marshmallows on top and return to oven for 5 more min.

Fudge topping:

Stir 1/2 cup firmly packed brown sugar

2 TBSP cocoa

1/4 cup water in saucepan over med. heat to boiling stirring constantly.  Boil 2 min. Remove from heat.  Add 3 TBSP butter, 1 tsp vanilla, and 1 1/2 cup powdered sugar.  Beat until smooth.  While still hot drizzle on top of marshmallows.

Lemony Lemon Brownies

New lemon twist on an old fave!

Lemony Lemon Brownies
1/2 c.  butter, softened
3/4 c. flour
2 eggs
2 T. lemon zest
2 T. lemon juice
3/4 c. granulated sugar
1/4 t. sea salt

lemon glaze:
4 T. lemon juice
8 t. lemon zest
1 c. powdered sugar

1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not over bake.
9. Whisk together the powdered sugar with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

Thanks to http://www.beckycharms.com/ for this recipe!

Brownie Mix....

Never buy boxed brownie mix again!  Simple & easy & saves $$.  And now I know exactly what is in it....no unknown ingredients and preservatives that I don't want anyway!! 

Brownie Mix = $0.30 per pan/mix. 
1 Cup Sugar, 
1/2 Cup Flour,
1/3 Cup Cocoa,
1/4 tsp Salt,
1/4 tsp Baking Powder.
Place these ingredients in a bag or jar and store.   When you want brownies.....
Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Pour into a square pan (8x8 or 9x9) Bake @ 350 degrees for 20-25 minutes. 

PHILADELPHIA Cream Cheese Brownies

I did it!!!  For the past few months I have been trying to get my courage up to enter season 2 of the Real Women of Philadelphia Contest.  I would talk myself in to it and then talk myself right out of it again.  Kara and Justin had agreed to help me and since Justin is laid off the prize money would be very helpful.  For the Pillsbury Contest I just had to type up a recipe and send it in; and I have had lots of practice doing that.  But the thought of standing in front of a video camera was just about as scary as anything I could imagine.  But I finally schedule a time with Kara & Justin I so I was committed.  They showed up Monday afternoon and put Connor and Abbi down for their naps and we got started.  I don't remember the last time I was that nervous.  Justin was my patient and awesome camera man and my great producer.  Kara was our director.  Lisa was the babysitter when Connor and Abbi woke up and we still weren't done.  But we actually did 2 recipes and I mostly got over being nervous.  We did have several bloopers and I learned a lot.  I have plans for 1 or 2 more.....we will see if I actually keep my courage up.  This is week 4 of the 8 week contest and I can enter as many times as I want.  This week is desserts and I posted my first video entry today......Here it is:

And here is the written portion of my entry as well.

I made up this recipe a few years ago when I needed a fast dessert made with ingredients I had in my kitchen....and I have been making it ever since. I take these to picnics, banquets, receptions, graduations and everywhere.  This recipe will also fill 2 - 12 x 8 inch disposable foil pans and makes a great gift for a friend or neighbor.  I have always called them Cream Cheese Brownies but they really do require a fork to eat them; they are so gooey and moist and simply melt in your mouth.   I love desserts and since cupcakes recently started becoming so popular  I have learned that I can make this same cream cheese filling and drop a big spoonful into my cupcake tin that is half filled with cake batter.  As the cupcake bakes the batter surrounds the cream cheese filling making a wonderfully delicious filled cupcake without all the hassle of squirting that filling into the cupcake.  It works like magic and is great in any flavor of cupcake.  Sometimes I don't put in the chocolate chips, depending on the flavor.  I always keep Philadelphia Cream Cheese in my refrigerator so I am always ready to make this recipe.  In just 25 minutes you'll be eatin' one of the BEST desserts ever!!!

And since the actual recipe is already on here I won't post it again.  So until next time.....see y'all

Pillsbury Bake Off Entries.....

I decided to enter a few of my favorites in the Pillsbury Bake Off......here are my entries.....


Peanut Butter Brownie Pizza
19.5 oz(s) Pillsbury Chocolate Fudge Brownie Mix
3/4 cup(s) Jif Creamy Peanut Butter
2 1/4 cup(s) C&H Powdered Sugar
2 teaspoon(s) McCormick Pure Vanilla Extract
1/2 cup(s) 1% Low Fat Milk
1/2 cup(s) Fisher Party Peanuts, chopped
1/2 cup(s) Baker's Angel Flake Coconut
3/4 cup(s) Reese's Mini Pieces Candy
Preheat oven to 350. Spray a 10x15 inch cookie sheet with Crisco Cooking Spray. Prepare Brownie Mix as directed on box. Dump batter onto cookie sheet and spread into a thin layer completely covering cookie sheet. Bake for 20 to 22 minutes. Remove from oven and allow to cool for 5 minutes.
Combine in a mixing bowl peanut butter, powdered sugar, vanilla and milk. Stir well (may add more milk if needed for desired consistency). Spread the frosting evenly over the top of the brownie while still warm.
Stir together the peanuts and coconut and sprinkle over the frosting. Sprinkle with Reese's pieces and pat softly to help them stick to the frosting. Cool and cut into 24 pieces. 
HINT: If you cut them with a plastic knife you will get perfect cuts with out pulling up the brownie layer. These can be made on round disposable pizza pans too. I like to make these at Christmas time to give as gifts for teachers and neighbors.


Chocolate Chip Dessert Pizza
11 oz(s) Pillsbury Refrigerated Thin Pizza Crust
14 oz(s) Eagle Brand Sweetened Condensed Milk
1 1/2 cup(s) Fisher Chef's Natural Walnuts Chopped or Pecans, chopped
1 1/2 cup(s) Baker's Angel Flake Coconut
2 cup(s) HERSHEY'S Milk Chocolate Chips
1 Crisco No-Stick Cooking Spray
Preheat oven to 400. Spray with Crisco cooking spray a 10x15 inch cookie sheet. Open can of pizza crust and unroll onto cookie sheet. Roll out thinly to completely cover the cookie sheet. Bake for 6 to 8 minutes until it just starts to brown. Remove from oven.Drizzle half of the sweetened condensed milk over the dough and smooth evenly over the dough. Sprinkle with nuts, coconut and chocolate chips. Drizzle the remainder of the sweetened condensed milk over the top.
Bake for 10 - 12 more minutes. Remove from oven and cool completely before cutting. Cut with pizza cutter into 24 pieces and serve.
I also like to make these on round pizza pans. These make a great gift when made on a disposable pizza pan. You are gonna love this recipe!


Gooey Caramel Cinnamon Rolls
5 + cup(s) Pillsbury BEST All Purpose Flour, heaping
2 tablespoon(s) Saf-Instant Dry Yeast
1/2 cup(s) C&H Granulated White Sugar
1/3 cup(s) Morning Moo Dry Powdered Milk
1 1/2 teaspoon(s) Morton Salt
1/2 cup(s) Crisco Pure Canola Oil
1 1/2 cup(s) hottest tap water
2 LAND O LAKES Large White Omega 3 eggs
2 tablespoon(s) Crisco Pure Canola Oil
1/2 cup(s) LAND O LAKES Salted Butter, soft
1 cup(s) C&H Golden Brown Sugar
2 tablespoon(s) Karo Light Corn Syrup
3/4 cup(s) LAND O LAKES Salted Butter, soft, divided
1 1/2 cup(s) C&H Golden Brown Sugar, divided
3 tablespoon(s) McCormick Ground Cinnamon, divided
1/3 cup(s) LAND O LAKES Salted Butter, melted
3 1/2 + cup(s) C&H Powdered Sugar
1 teaspoon(s) McCormick Pure Vanilla Extract
1/3 + cup(s) 1% Low Fat Milk
30 Reynolds Foil Baking Cups
Begin by making your dough. Place in large mixing bowl in order listed: 2 heaping cups flour, yeast, sugar, powdered milk, & salt. In a 2 cup measuring cup pour in 1/2 c. canola oil & 1 1/2 cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 heaping cup flour. Mix well. Add 2 heaping cups flour and mix well. You should now have a soft smooth dough; if dough is overly sticky you need to add more flour, 1/4 cup at a time as needed. Place a 2 foot long piece of plastic wrap on your counter and pour about 2 T. oil on it and smear it around. Place the dough on the plastic wrap and coat the dough with the oil and then fold the plastic wrap over the dough. Let rest for 20-30 minutes.
While dough is resting make the gooey caramel mixture. In a microwave dish place 1/2 c. butter & 1 c. brown sugar. Mix together and microwave for 30 seconds and stir; repeat microwaving until melted together. Stir in 2 T. karo syrup and set aside.
Meanwhile place 30 foil baking cups on a 12x16 inch cookie sheet OR in cupcake pans and spray the inside of the foil baking cups with cooking spray and then put 1 tablespoon of the Gooey Caramel mixture in each baking cup.
Remove the dough from the plastic wrap (you may want to save the plastic wrap for later use). Punch the dough down and divide the dough into 3 even pieces. On a sprayed surface with a sprayed rolling pin, roll each piece of dough into a rectangle (about 14x7 inches)about 3/8 inch thick. With a knife spread dough with 1/4 c. of softened butter, sprinkle with 1/2 c. brown sugar and 1 T. cinnamon. (Repeat for each of 3 pieces of dough.) Roll up and slice into 10 cinnamon rolls and place one slice in each baking cup. **(if you do not want to bake these right away, see additional options below.) Let rise for about 20-30 minutes and bake at 375 for 15 minutes or until lightly browned.
While rolls are baking make glaze/frosting. In mixing bowl combine: 1/3 cup melted butter, powdered sugar, vanilla and milk. Mix until smooth and add more milk or powdered sugar as needed for desired consistency. Set aside.
Remove rolls from oven and cool slightly. Glaze/frost while still warm. Serve while freshly baked.
** ADDITIONAL OPTIONS - If you want to serve your rolls at a later time do not bake them yet; you can either refrigerate them for up to 24 hours or freeze them and bake them later. Simply cover the unbaked rolls with that same piece of oiled plastic wrap and place them in the refrigerator to bake within the next 24 hours OR cover the plastic wrap with a piece of heavy duty foil and put them in the freezer to use in the next month. If you put them in the refrigerator to bake later; when you take them out of the refrigerator, remove the plastic wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake as directed above.
The other thing I love about this dough is that I have discovered I can also use it to make crescent rolls, dinner rolls, fruit/dessert/meat pizzas, tuna or chicken rings, jelly rolls and any other bread item I desire. This is the only dough recipe I use. When making all these things I can also refrigerate or freeze them for later baking. A batch makes 24 crescent rolls OR 3 - 12 inch pizzas. I can make breakfast, lunch, dinner or dessert with this recipe!! A fast and easy yeast dough; my favorite most versatile recipe!


Meatball Muffins
12 oz. can(s) Pillsbury Big & Flaky Refrigerated Crescent Dinner Rolls
8 oz. can(s) Muir Glen Tomato Sauce
1/2 teaspoon(s) McCormick Onion Powder
1/2 teaspoon(s) McCormick Garlic Powder
1/2 teaspoon(s) McCormick Oregano Leaves
1/2 teaspoon(s) McCormick Thyme Leaves
1/2 teaspoon(s) McCormick Basil Leaves
8 Frozen Heat n Serve Beef Meatballs
1/2 cup(s) Tillamook mozarella cheese, grated
2 tablespoon(s) LAND O LAKES Salted Butter, melted
Preheat oven to 350. Open and unroll crescent rolls.
Mix together: tomato sauce, onion & garlic powder, oregano, thyme & basil.
Place a tablespoonful of sauce on each crescent roll, then 1 meatball, and 1 tablespoon of cheese. Fold dough around the meatball completely covering it. Place in a sprayed 8 cup muffin tin with the folded edges down and smooth top up. Bake for 12 to 15 minutes, until lightly browned.
While muffins are baking, heat up the leftover sauce in the microwave for 1 to 1 1/2 minutes.
Remove from oven and brush melted butter over the top of each muffin. Remove muffins from muffin tin and serve immediately with warm sauce.


Cinnamon Cheesecake
2 can(s) Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls 8 oz.
1 pkg(s) 8 oz. Philadelphia Neufchatel Cheese, softened
1/2 cup(s) C&H Pure Cane Sugar
1 teaspoon(s) McCormick Pure Vanilla Extract
3 tablespoon(s) LAND O LAKES Salted Butter, melted
3 tablespoon(s) McCormick Cinnamon Sugar
3 tablespoon(s) Fit to Eat Honey
1 Pam Cooking Spray
Place in mixing bowl: neufchatel cheese, sugar and vanilla; beat until smooth and easy to spread (do not underbeat). Set aside.
Spray a 9x13 inch pan, the counter and rolling pin with cooking spray. Unroll one can of crescent rolls and roll into 9x13 inch rectangle. Carefully lift and move the dough into the sprayed pan. Spread the neufchatel cheese mixture evenly over the dough. Then roll out the second can of crescent rolls the same as the first one and place this dough over the neufchatel cheese mixture.
Pour melted butter over the top of the dough and spread over the dough. Then sprinkle with cinnamon sugar.
Bake at 350 for 25 minutes or until golden brown. Remove from oven and drizzle with honey while still hot. Cool completely in the pan before cutting. Serve.
For a crowd; double the recipe to fill a 12x16 inch cookie sheet. Bake for 30 minutes. Serves 32. I made up this recipe when I needed a dessert to serve for a Taco Bar Luncheon. It was a hit and is now a family favorite.


Lit'l Pigs in a Blanket
8 oz(s) Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet
16 oz(s) Hillshire Farm Lit'l Smokies
1 LAND O LAKES Large White Omega-3 eggs
1 tablespoon(s) Water
1 tablespoon(s) McCormick Italian Seasoning
1 Crisco No-Stick Cooking Spray
Preheat oven to 375. Spray counter and 10x15 inch cookie sheet with Crisco cooking spray. Open dough and unroll onto sprayed counter. Using a rolling pin, roll dough until very thin (about 10 x 15 inches). Using a pizza cutter, cut into 45 pieces 1x3 inches each.
Wrap the center of each lit'l smokie with a piece of dough, leaving the ends exposed. Place on sprayed cookie sheet.
Beat egg and water together and then brush over the dough and sprinkle with the Italian seasoning.
Bake for 15 to 18 minutes until golden brown. Serve while warm with ketchup if desired. Makes 45; a serving is 5.
These lit'l appetizers are a big hit at our home! Hope you like them too! I used to make these with crescent roll dough but I recently discovered the crescent dough sheets. These dough sheets are awesome, I love them!!!

Zucchini Brownies and Bread/Muffins

I got this recipe years ago (probably about 1981 or 82)  in the "Farm Times" newspaper in "Nancy's Country Kitchen" column.  I make them every summer.  It was years before Kasey knew there was zucchini in these brownies.  Probably my all time favorite zucchini recipe.
Nancy says, "Unknown to many, zucchini is actually a fruit and a versatile food.  Zucchini used alone doesn't have much taste but when used in breads, stir fry, casseroles, cookies, brownies or as a relish, it adds moisture and takes on different tastes.....Zucchini is high in nutritional value and low in fat."

Zucchini Brownies
2 c. peeled, sgrated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla
Stir together and spread in greased 9x13 pan.  Bake 25 to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar.  They really are more like a cake than a brownie.....

This recipe was in the same column and I make them often too.  I started making them as muffins and prefer to make them as muffins. 

Zucchini Bread/Muffins
3 c. peeled, grated zucchini
3 c. sugar
1 1/2 c. oil
4 eggs
1 T. vanilla
4 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 T. cinnamon
3/4 c. chopped nuts, (optional)
Stir ingredients together and divide batter into 3 sprayed (7x3 1/2 inch) loaf pans.  Bake at 325 for one hour. 
OR spray 32 muffin tins and fill with batter.  Bake at 325 for 30 minutes.

A vanilla glaze is really tasty on these too....but not necessary.

What to do with a Brownie Mix.....

Betty Crocker Favorites....what to do with a brownie mix......

A hint, I recently discovered: "Use a plastic knife to cut brownies". At the Taste of Home cooking show they gave us a plastic VELVETTA knife. It works great for cutting brownies.

for more ideas and recipes see: http://www.bettycrocker.com/search/searchresults?sr=2&term=Top-Ten-Delicious-Brownies&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_06_17_2010_Non-GmailYahooControl

Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Ultimate Turtle Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.

S'mores Brownies
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.

Peppermint Patty Brownies - GLUTEN FREE
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker® Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
Special Touch
Sprinkle frosted brownies with crushed peppermint candies or chopped thin mints.

Brownie & Strawberry Shortcakes
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
2 1/2 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping cream
3 cups sliced fresh strawberries
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.
Time-Saver: Use 4 cups frozen (thawed) whipped topping for the whipped cream

Cream Cheese Brownies

This is my most requested recipe. I keep these ingredients on hand and make this often. It's fast and easy and very yummy!!! My niece, Mikaela especially loves these!! Some of the seminary students call these SEMINARY BROWNIES because I often make them for seminary functions. I made them for a funeral last week and they requested the recipe and so I thought while I was at it I should post it here too. It's in the cookbook but for those that don't have the cookbook here it is.

CREAM CHEESE BROWNIES
1 German Chocolate Cake Mix – Mix as directed on box and pour batter into a sprayed cookie sheet.
Mix together:
8 oz. cream cheese
½ c. sugar
1 egg
Then add: ½ c. milk chocolate chips and mix well.
Drop cream cheese mixture by spoonfuls onto the cake batter & swirl into batter with a knife. Sprinkle with additional milk chocolate chips if desired. Bake at 350 for 20 to 25 minutes.