Frosted Marshmallow Brownies

Frosted Marshmallow Brownies 
(Triple Treat Brownies)
Source: Milwaukee Journal Sentinel Newspaper July 5, 2000

Ingredients:
2 squares unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1-1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans(optional)
1 cup miniature marshmallows

Method:
Melt chocolate with butter on low heat; cool.
Beat eggs slightly then stir in sugar, vanilla, chocolate mixture, sifted dry ingredients and pecans.
NOTE: I like to add 1/2 cup miniature marshmallows to the brownie mix and if I want the marshmallows melted on top, then I add the reserved 1/2 cup on top. I find the marshmallows on top makes it sickeningly sweet.
Pour into a greased 7 x 11 x 1-1/2 inch pan.
Bake in a preheated 325(I use 350 degree oven) degree oven for approximately 25 - 30 minutes.
Top with marshmallows and return to oven for 4-5 minutes.
Cool and frost with Mocha Chocolate Frosting.

Mocha Chocolate Frosting

Ingredients:
1 square unsweetened chocolate
2 tablespoons butter
1 teaspoon freeze dried coffee granules
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners' sugar
3 tablespoons hot water

Method:
Melt chocolate and butter together, blend in coffee, vanilla and salt; stir in sugar gradually, adding enough water to make frosting of spreading consistency. Spread carefully over marshmallows.
Cut brownies into 2-by-1-inch bars when cold.
Makes approximately 2-1/2 dozen bars.

Beer, Beef and Mushroom Pie

Beer, Beef and Mushroom Pie
 
Ingredients:
Pastry for 2 crusts
1-1/2 lbs. beef steak, cut into cubes
3 tablespoons flour
1 tsp. onion powder
salt and freshly ground pepper to taste
1/4 cup cooking oil
1-2 potatoes, peeled and diced
1 medium onion, chopped
1-2 garlic cloves, minced
1 cup or 4-5 mushrooms, wiped and sliced
1 rib of celery, chopped
1-1/2 Teaspoons Worcestershire Sauce
1 Tbsp. A1 sauce or your favourite brown sauce
1-1/4 cups beef stock
3/4 cup Stout and Murphy's Irish Stout is a favourite
1 egg, beaten

Directions:
Preheat oven to 350 degrees F.
Prepare double pastry crust.
Coat meat lightly in flour, onion powder, salt and pepper.
Brown meat in oil, a few pieces at a time.
Remove and set aside.
Add potato, onions, mushrooms and celery to the pan and sauté for 10 minutes.
Return meat to the pan and add the Worcestershire sauce, A1 and stout.
Simmer over very low heat, uncovered for 1-1/2 hours.
If the mixture becomes too thick, cover halfway through or add a tad more stout.
Transfer the mixture to a 9 inch pastry line pie plate.
Cover with the top crust, pinch edges and brush with beaten egg.
Cut ventilation slits in the middle of the crust.
Bake until crust is lightly golden brown or about 45 minutes.
Serves 3-4

Whiskey Chicken

Whiskey Chicken

Ingredients
4 chicken breast halves, preferably skinless and boneless but skin on and bone in is fine too
2 tablespoons olive oil
1-1/2 tablespoons butter
1 - 2 garlic cloves, minced
1 small onion, finely chopped
2 tablespoons chicken broth, I prefer low sodium
2 tablespoons Whiskey
salt and pepper to taste

Method:
Melt butter with olive oil in a heavy skillet.
Sauté garlic and onion until onion is transparent.
Remove garlic and onion from skillet with a slotted spoon.
Brown chicken breast halves on both sides.
Return garlic and onion to skillet then add chicken broth and Whiskey.
Cover and cook over very low heat until chicken is tender and cooked thoroughly, about 20 to 25 minutes.
Serve with egg noodles or rice and your favourite vegetable.
Serves 2 to 3

Meatballs And Sauerkraut

Meatballs And Sauerkraut

This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes.
Serves: 4

Meatballs:
1 lb. bulk fresh Polish sausage meat or fresh Polish sausages and remove the meat from casings.
*If you can't find ground Polish sausage meat or Polish sausages then you can substitute with ground pork or any other ground meat will do.
A handful of seasoned breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.

Ingredients:
1-1/2 Tbsp. parsley flakes or freshly chopped
1/2 an onion, finely chopped or minced
2 Tbsp. apple cider vinegar
1-1/2 tsp. Worcestershire sauce
1 tsp. Heinz 57 sauce
1 tsp. brown sugar
1/2 tsp. dill
1/2 tsp. garlic or onion powder or both ;)
1 egg
1 Tbsp. flour
Sauerkraut:
2 Tbsp. oil
2 lbs. sauerkraut - no sugar added
1 onion, chopped
2 celery ribs, chopped
1 Tbsp. capers, drained
Note: In Poland, Juniper berries are used but they are difficult to obtain here.
1 tsp. salt
1 tsp. pepper
1 cup apple juice or vegetable broth(low sodium or homemade)
1 cup water

Directions:
Combine meatball ingredients and chill for approximately 1/2 an hour.
~*~*~*~*~*~*~*~*~*~*~*~*~
Saute the onion, celery and juniper berries/capers in oil until tender.
Stir in the sauerkraut, salt, pepper, apple juice, and water.
Bring mixture to a boil, then reduce heat to low, cover and simmer for 60-90 minutes or until most of the liquid has reduced.
Keep warm.
~*~*~*~*~*~*~*~*~*~*~*~*~
Form meat mixture into meatballs, using wet hands.
You can bake, fry or grill the meatballs.
If you decide to grill them, use soaked skewers and that will prevent them from going up in smoke!
Serve meatballs on top of sauerkraut.
These are soooooooooooooooooooooo good!

Teriyaki and Honey BBQ Chicken

Sometimes I marinate the chicken in the morning and it remains in the fridge until
I come home at approximately 4pm. Then it's popped onto the BBQ grill and
with a fresh salad, dinner's donene!.

Ingredients:
6 chicken breasts, boneless and skinless or chicken thighs work nicely as well
with this recipe. I also use chicken breasts with the skin on and bone in.
1-1/2 cups Teriyaki sauce, your favorite brand
4 Tbsps. honey
1/2 teaspoon Worchestershire sauce (optional)
4 cloves garlic, minced or finely chopped
1 teaspoon ground ginger, either fresh minced or ground
2 teaspoons Club House One Step Seasoning - Greek flavouring (this is great in a marinade)

Directions:
Combine teriyaki sauce, honey, Worchestershire sauce, garlic, ginger and Club House Greek seasoning.
Reserve about 1/4 cup.
Pour remaining marinade over chicken and marinate for 1/2 an hour, turning occasionally to coat chicken.
Preheat the grill or oven broiler.
Grill chicken over medium heat, 12-15 minutes per side or until juices run clear, brushing occasionally with reserved marinade.

Country Cookies

Country Cookies

Ingredients:

1 cup butter/margarine or 1/2 cup margarine and 1/2 cup butter

Note: I sometimes alter this recipe and replace 1/2 cup of butter/margarine with 1/2 cup smooth peanut butter then add the other 1/2 cup butter/margarine.

1 cup granulated sugar

1 cup brown sugar

2 eggs

1/2 teaspoon salt

2 cups self-rising flour

1 package chocolate chips

1 cup nuts (peanuts, pecans or walnuts), chopped

1 teaspoon vanilla

2 cups oats

Note: Raisins can replace the nuts

Method:
Preheat oven to 350 degrees.
Cream sugars and butter/margarine/both.
Add eggs and the rest of the ingredients.
Mix well.
Drop by teaspoons onto cookie sheet.
Bake for about 8-10 minutes, or until lightly brown.

Makes approximately 8 dozen, depending on size.

Blueberry Muffins

Blueberry Muffins

Ingredients:
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1 egg
1 cup buttermilk
1 tsp. salt
1 cup blueberries or your favourite berry, fresh or frozen but fresh is always best
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon

Method:
Preheat oven to 375 F. Stir together both flours and baking soda.
When this is well mixed add the cinnamon, and mix until well combined.
Mix in blueberries.
In a separate bowl, blend together butter and white sugar, then add egg.
Beat that in as well.
Add and mix in the dry ingredients and buttermilk.
Do not overmix; batter should be just moist throughout.
Line 12 cup muffin tin with large paper muffin cups.
Spoon batter in equal portions into the cups, about 2/3 full.
If you avoid dripping batter outside the cups this will make cleanup a lot easier.
Bake at 375 F for 15 minutes, or until a toothpick inserted into a muffin comes out clean.

Lemon Apricot Chicken

Ingredients
1-1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 (6oz) chicken breast halves, skinless and boneless
cooking spray
1/3 cup apricot jam/spread
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. water
2 tsp. grated or shaved lemon peel

Directions  

Combine first 3 ingredients in a small bowl then rub mixture over chicken 

Place a large non-stick skillet over med-high heat.  

Coat pan with coking spray.  

Cook chicken for 10 minutes on each side or until done.  

Remove chicken from pan and keep warm  

Add apricot spread,lemon juice and 2 Tbsp. water to pan,stirring till smooth.  

Cook over medium heat for about 2 minutes. 

Spoon sauce over chicken and sprinkle with lemon rind.

The Best Chocolate Sheet Cake

The Best Chocolate Sheet Cake

From: The Pioneer Woman Ree Drummond
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings 24

Ingredients
* CAKE:
* 2 cups All-Purpose flour
* 2 cups granulated sugar
* 1/4 teaspoons salt
* 4 Tablespoons (heaping) cocoa
* 2 sticks butter
* 1 cup boiling water
* 1/2 cups buttermilk
* 2 whole beaten eggs
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* _____

FROSTING:
* 1/2 cups finely chopped pecans - NOT if you're making it for your dear sweet Momma
* 1-3/4 stick butter
* 4 Tablespoons (heaping) cocoa
* 6 Tablespoons milk
* 1 teaspoon vanilla
* 1 pound (minus 1/2 Cup) powdered sugar

Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever!

Hurry Up Chicken Pot Pie

Hurry Up Chicken Pot Pie

Recipe courtesy of Paula Deen

Prep Time: 5 min
Cook Time: 35 min
Serves: 4 to 6 servings

Ingredients:

    * 2 cups chopped cooked chicken breast
    * 2 hard-boiled eggs, sliced
    * 1/2 cup thinly sliced carrots
    * 1/2 cup frozen green peas
    * 1 (10 3/4-ounce) can cream of chicken soup
    * 1 cup chicken broth
    * Salt and pepper, optional
    * 1 1/2 cups instant biscuit mix
    * 1 cup milk
    * 1 stick melted butter

Directions:
Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
Mix the soup, chicken broth, and season with salt and pepper, if desired.
Pour over the layers.
Stir together the biscuit mix and milk, and pour this over the casserole.
Drizzle butter over the topping.
Bake until the topping is golden brown, 30 to 40 minutes.

Fully Loaded Oatmeal Cookies

Fully Loaded Oatmeal Cookies

Ingredients:
1/2 cup shortening
1/2 cup butter/margarine
1 cup brown sugar, firmly packed
3/4 cup granulated sugar
2 eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2-1/2 cups uncooked oatmeal - NOT Instant
1-1/2 cups chopped red candied cherries
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
3/4 cup chopped walnuts or pecans or raisins - it's your choice.

Method:
Preheat oven to 375°F.
Combine the flour, baking powder, baking powder and salt in a medium bowl.
Set aside.
In a large bowl of an electric mixer, beat the shortening, brown sugar, white sugar, eggs, milk and vanilla until creamy.
Reduce mixer speed to low and gradually add the flour mixture until
well blended.
Stir in oats, mix well, and stir in remaining
ingredients.
Drop by tablespoonfuls onto un-greased cookie sheet.
Bake at
375°F for 10 to 13 minutes or until light golden.
Cool on cookie sheet for 10 minutes
before removing to racks.
Makes approximately 6 dozen cookies.

Pineapple Rum Tart

Pineapple Rum Tart

 

Enjoy a taste of the tropics in this creamy tart.

Preparation time: 25 min   Baking time: 20 min  

Yield: 10 servings 

Filling Ingredients:

2		(3-ounce) packages vanilla-flavored pudding and pie filling mix (not instant)
3		cups milk
1		(8-ounce) can crushed pineapple, well-drained
1		teaspoon rum extract

Crust Ingredients:

1-1/4		cups all-purpose flour
2 1/4		tablespoons sugar teaspoon salt
1/2		cup cold LAND O LAKES® Butter, cut into chunks
4 to 5		tablespoons cold water

Topping Ingredients:

	1/2	cup whipping cream
	1	tablespoon powdered sugar
	1/2	cup caramel ice cream topping
	3	tablespoons chopped macadamia nuts

Combine pudding mix and milk in 4-quart saucepan. Cook over medium-low heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in pineapple and rum extract. Pour into large bowl. Place plastic food wrap directly onto surface of filling mixture; refrigerate until cooled (1 to 1 1/2 hours).

Meanwhile, heat oven to 400°F. Combine flour, sugar and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Shape dough into a ball; flatten slightly. Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place into ungreased 10-inch tart pan with removable bottom. Press firmly onto bottom and up sides of pan; trim edges. Prick bottom and sides with fork. Bake for 20 to 25 minutes or until golden brown. Cool completely.

Spread filling mixture over cooled baked crust. Refrigerate until set (2 hours).

At serving time, combine whipping cream and powdered sugar in large bowl. Beat at high speed until stiff peaks form. Pipe or dollop whipped cream onto each serving. Drizzle with caramel ice cream topping; sprinkle with nuts. Store refrigerated.

Recipe Tip
To drain pineapple, place in wire mesh sieve and press down. Pat dry with paper towels.
Nutrition Facts (1 serving): Calories: 340, Fat: 14g, Cholesterol: 35mg, Sodium: 480mg, Carbohydrates: 49g, Dietary Fiber: 1g, Protein: 5g

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