PERFECT CHOCOLATE BROWNIES

PERFECT CHOCOLATE BROWNIES
http://www.ourbestbites.com/2013/04/perfect-chocolate-brownies/
These are so rich and so, so yummy!  We had them as an FHE treat with ice cream and a glass of milk (really good since they are so rich) and homemade fudge sauce. Then I thought it would be fun to do different toppings.  Just found stuff we had on hand (nuts, mini m&m's, crushed graham crackers etc.)  I think next time I would like it better with just strawberry sauce.  It was pretty rich!  But Scott loved that :-)

1 1/4 cups all purpose flour

1 teaspoon salt
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract

*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.

Preheat oven to 350 degrees.  Butter a 9×13 inch baking dish and set aside.

In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.

Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate, butter, and instant coffee (if using).  Stir until melted and smooth.  You could also do this step in the microwave if you’re careful and heat it gently in 30-60 second intervals, stirring after each interval.

Remove glass bowl from the double boiler and add granulated and brown sugars.  Whisk until smooth.  As you whisk, the mixture should  cool off, eventually coming close to room temp.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated.  Don’t overmix at this stage.

Sprinkle flour mixture into chocolate mixture and use a rubber spatula (don’t use electric beaters, and not even a whisk) to fold and stir flour mixture just until incorporated.  You can even stop stirring when you still see just a few visible bits of flour are showing.

Pour batter into prepared pan and smooth out evenly.  Bake for 25-30 minutes, rotating the pan halfway through baking time.  Remove from oven when a toothpick comes out of center with a few crumbs still attached.  Cool completely (the hard part!) and then cut into squares and serve.

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

POT ROAST SOUP

We had this soup at Abagail's preschool.  I just loved it.  Miss Rhonda didn't have the exact recipe, but she told me how she made it.  I just had to buy a pot roast and make it just to have this soup with the leftovers.  Yum!

32 oz  beef broth (used low sodium)
saved some of the leftover juice from roast (approx. 5 oz)
1 packet brown gravy mix
1- 1 1/2 cups Pot Roast, cooked and cubed small (see below for favorite recipe)
1/2-1 cup cooked carrots, cut up (I like to add the water to soup that carrots were cooked in) 
1 bag (8 oz) Mrs. Weiss KLUSKI egg dumpling noodles (love these noodles - good in chicken noodle too)

I heated to boiling the broth and leftover juice from roast.  Then with whisk added brown gravy mix.  Cooked for about 1 minutes.  Added cooked carrots, pot roast and noodles.  Cooked until noodles were done.  Enjoy!

BEST-EVER POT ROAST
This is from the Cowboy cookbook pg. 124.

1 3-5# rump, round, or ball tip roast
1 T oil
1 package dry onion soup mix
2 10 3/4-ounce cans beefy mushroom soup
1/2 soup can water
dash of oregano
salt and pepper to taste

Brown roast in oil.  Place in a crock pot.  Add remaining ingredients, and cook on HIGH for 6 hours.  To make the gravy: I like to take some of the liquid out and add some flour.  Whisk until smooth.

Really good served with green beans or corn and biscuits.

APPLE PRALINE BREAD

Apple Praline Bread
This is super yummy - especially the praline sauce.  I covered the cooling rack with wax paper and sprinkled sauce on it.  I doubled the recipe and made 1 big loaf, 1 smaller loaf and Abagail's small loaf.  Only put nuts on one of the loaves.

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

CARAMEL APPLE CHEESECAKE BARS

CARAMEL APPLE CHEESECAKE BARS
Scott's b-day 2013.  Scott made them while I was outside with the kids, so there were some modifications made by him.  I am anxious to make these again and try them the "right" way :-)  He put the caramel on top before baking - which still tasted good but most of it went to the bottom and made a really hard crust on the bottom.  Also didn't do the streusel topping, but put old fashioned oats (instead of quick) sprinkled on top.  And used Figi apples instead of Granny Smith.

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened



Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract



Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Caramel Sauce: (can also make dulce de leche - see Best Bites cookbook pg 135)
heat over low heat until melted then cook for 5 min, stirring often.
1/2 c brown sugar
1/2 c white sugar
3/4 c heavy whip
1/4 + 1/8 butter
1 tsp vanilla

GRILLED CHEESE EGGS

http://fabulesslyfrugal.com/2012/04/ideas-for-how-to-use-your-boiled-easter-eggs-recipes.html

GRILLED CHEESE EGGS
I was surprised how much I liked these.  I don't normally add salt to my food, but a must on these.

Peel and cut the hard boiled eggs in half lengthwise. Lightly spray a muffin tin with non-stick cooking spray. Place the eggs in the muffin tin. Sprinkle the tops of the eggs with finely grated cheddar cheese. Then sprinkle with bread crumbs, or panko, and kosher salt. Feel free to sprinkle on some bacon bits too! Bake at 350 in the oven until cheese melts and bread crumbs are toasted.