Better Than Box Brownies
Source:  Brown Eyed Baker

Brown Eyed Baker is one of my favorite site.  I get emails from this site throughout the week.  Often recipes pop up that pique my interest.  This brownie recipe was no different.  When I needed a treat for my boys having some friends over this was my 1st choice.  It didn't disappoint.  It makes me wonder why I'd ever buy a box mix.

Better Than Box Brownies

Ingredients

⅓ (28 grams) cup Dutch-processed cocoa
½ cup + 2 tablespoons (148 ml) boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (57 grams) unsalted butter, melted
½ cup plus 2 tablespoons (140 grams) vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups (496 grams) granulated sugar
1¾ cups (248 grams) all-purpose flour
¾ teaspoon salt
1 cup (170 grams) semisweet chocolate chips

Directions

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3. Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

4. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Tater Tot Soup

Some friends pass this recipe around.  I made it tonight.  Not a bad option for a chilly fall weeknight.  Now we'll see what this kids think!

Tater Tot Soup

Ingredients
4 slices of bacon, cut into 1 inch pieces
48 tater tots (onion flavor suggested - I couldn't find onion so I used regular and added some sautéed onion)
1 15 oz can of corn kernels, drained
15 oz chicken broth
2 cups whole milk (I used 1%)
Pepper

Directions
In a heavy soup pot, brown the bacon until crispy.
Remove bacon to paper towels and drain the pot.

Add frozen tater tots to pot, cook until thawed, 1 or 2 minutes.

Add bacon, corn, broth and milk to pot.  Stir to combine.

Bring to a boil.  Lower the heat and simmer 12 - 15 minutes until the potatoes are soft.

Stir to break up tots some but leave a bit chunky.

Sprinkle pepper.

Honey Lime Berry Salad

This was a great thrown together fruit salad - for the non banana lover - me!  We served it on Mother's Day.  It was all gone!

Honey Lime Berry Salad

1 cup strawberries
1 cup blueberries
1 cup blackberries
1 cup raspberries
1 kiwi, skinned, cut up
zest of one lime
2-3 tsp. honey

Whole Grain Fruit Bars

Whole Grain Fruit Bars
Source:  Two Peas & Their Pod

The kids have been loving nutri grain bars.  I've searched for a version I can make at home.  More control over ingredients.  These were super easy to make and yummy.  Now to make my own wrapper because that confuses the kids a bit!

Ingredients
1 1/2 c whole wheat flour
1 1/2 c old fashioned oats
1/2 c brown sugar
1/2 tsp. salt
3/4 cup cold unsalted butter
2 TBSP cold water
3/4 cup fruit preserves (I used Trader Joe's Strawberry)

Directions
Preheat oven to 350.

In the bowl of a food processor, combine flour, oats, brown sugar, and salt.  Pulse 30 seconds.

Add butter and cold water.  Pulse until dough holds together.

Grease 9X13 pan, line with parchment.
Divide the dough in 1/2 & press into the prepared baking dish.
Press evenly.
Spread preserves on top of the dough.
Top with remaining dough.

Bake 45 minutes.
Cool, cut in 1 1/2 X 4 in. pieces.

Slow Cooker Creamy Coconut Steel Cut Oats

The perfect quick breakfast.  I love this stuff!  I add in different things depending on my mood - nut butter, jelly, coconut flakes, seeds, toasted nuts, brown sugar, honey, etc etc etc.  Makes a ton!

Slow Cooker Creamy Coconut Steel Cut Oats

Ingredients
2 cups steel cut oatmeal
1 can full fat coconut milk
8 cups water
1 tsp. vanilla
2 TBSP organic cane sugar

Instructions
Place all ingredients in a crockpot.  Turn to low and let sit overnight for about 8 hours until creamy.

Green Beans with Cranberries & Pecans

Just a silly recipe from the green bean package!  But I really enjoyed it and want to remember it!

Green Beans with Cranberries and Pecans
Source: Birdseye

Ingredients
2 tbsp butter
16 oz. cut green beans, cooked & drained
2 tbsp honey
2 tbsp dried cranberries
2 tbsp chopped pecans

Directions
Melt butter in a large skillet over high heat.  Stir in cooked green beans, honey, dried cranberries and pecans.  Cook until heated through, about 3 minutes.  Season with salt and pepper.  Great with roast chicken.

Quick and Easy Peppermint Fudge

This is a recipe from the Pioneer Woman.  I was looking for just a little something sweet to add to my christmas baking this year.  This did the job.  Done in minutes!  I'll make this again I am sure!

Quick and Easy Peppermint Fudge
Source:  Food Network, Ree Drummond

Ingredients
Cooking spray for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping (I used candy canes)

Directions
Line an 8X8 in square baking pan with aluminum foil.  Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth.  Pour into prepared pan and spread to even out the surface.  Sprinkle on the crushed candies.  Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge.  Cut into small squares.

Baked Garlic Brown Sugar Chicken

Another pinterest inspired recipe!  Maybe the easiest recipe I've gotten from there to date.  It was very tasty.  This will be a week night staple!

Baked Garlic Brown Sugar Chicken

Ingredients

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 TBSP brown sugar

3 tsp olive oil

Directions

1.  Preheat oven to 500 and lightly grease a casserole dish.

2.  In a small saute pan, saute garlic with oil until tender.

3.  Remove from heat and stir in the brown sugar.

4.  Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

5.  Add salt and pepper to taste.

6.  Bake uncovered for 15 - 30 minutes.

Autumn Chopped Salad

So it is winter (not autumn) & girls night was going to happen.  I went on the search for a good salad recipe.  I happened upon this on pinterest.  Well this was great!    Everyone loved it and wanted the recipe.  It would be great anytime of the year - maybe even add chicken and have as a meal.  I can't wait to make it again!  I forgot to take a picture - but believe me it was beautiful!

Autumn Chopped Salad
Source:  Espresso & Cream

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Directions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Oven Baked Tacos

One of my 1st Pinterest inspired dinners.  This could become a staple in our home.  I could see this as a great thing to make for game day/Super Bowl as well.  I halved the recipe below and it turned out great.

Ingredients
2 lbs. ground beef
1 can refried beans
8 oz. tomato sauce
1 pkg taco seasoning
1 1/2 cups shredded cheese
18-20 hard taco shells
lettuce, salsa, sour cream, etc

Directions
Brown ground beef.  Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon the mixture into taco shells

Place filled shells into 9X13 pan, standing up.  Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Quinoa Salad

I wanted to blog this so I remember it.  I made this salad on a Sunday and had it for lunch the first couple days of the week.  It was perfect!  I'll certainly make again.  Especially in the summer with fresh veggies!

Quinoa Salad

Combine 1 cup quinoa and 2 cups water.
Boil then turn on low and simmer for 15 minutes with a lid.

Add the following:
1/2 cup shredded spinach
1/2 cup red onion
1/2 - 1 cup feta
1 avocado or 1 cucumber

Whisk together 2 TBSP lemon juice & 2 TBSP olive oil.
Mix in.

Salt to taste.

The Signature Salad

I've been meaning to post this for awhile.  I made this for Thanksgiving.  I liked it so well I made it the following weekend as well.  Lots of flavor, great salad.  Thanks Brown Eyed Baker!

The Signature Salad
Serves: 4 main course, 8 side dishes
Source:  Brown Eyed Baker

Ingredients
8 oz mixed greens
2 cups red grapes, sliced in half
2 pears, peeled, cored, and diced
2/3 cup dried cranberries (Craisins)
1/2 cup shelled pistachios
2 oz. Gorgonzola cheese

Sherry Shallot Vinaigrette

1 medium shallot, minced (about 4 teaspoons)
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup sherry vinegar (if you can't find sherry vinegar, substitute red wine vinegar)
½ cup olive oil

Directions

To prepare the salad, combine all salad ingredients in a large bowl.

Combine all dressing ingredients through the vinegar in a small bowl and whisk to combine.  Whisking constantly, slowly pour olive oil into the vinegar mixture in a steady stream.  Pour over salad and toss to combine.

Serve immediately.

Turkey Lettuce Wraps

PJ Chang's Lettuce wraps have always been something I've enjoyed.  I've been trying to find a suitable replacment for home.  This is the best I've found yet.  Easy.  Healthy. Quick.  My non-mushroom eating husband even loved them (I chopped the mushrooms up into oblivion!)

Turkey Lettuce Wraps

Source:  Food Network.Com

Ingredients

Filling:

• 12 ounces ground turkey
• 2 teaspoons vegetable oil
• 8 ounces white mushrooms, chopped
• 3 scallions, chopped
• 2 cloves garlic, minced
• One 6-ounce can water chestnuts, chopped
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar

Drizzling Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard or spicy mustard
• 1 tablespoon Sriracha sauce
• 1/2 teaspoon sesame oil
• 8 to 12 large iceberg lettuce leaves, cleaned and dry
• Shredded carrots, for serving
• Bean sprouts, for serving
• Chopped fresh cilantro, for serving

Directions

For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Buttered Popcorn Cookie

I got the Smitten Kitchen Cookbook for Christmas.  I am committed to trying a new recipe from it frequently.  It is a beautiful cookbook with many great/different recipes.  The buttered popcorn cookie was my first one from this book.  So, they turned out perfectly.  They weren't our favorite cookie....  (anything devoid of chocolate typically falls a peg..) but I can see me making them again.  For a kids party, a movie night, etc.   They are fun and different.

Buttered Popcorn Cookie
Source:  Smitten Kitchen Cookbook

Ingredients
2 tablespoons vegetable oil or canola oil
1/3 cup popcorn kernels
1/4 teaspoon table salt
1 tablespoon melted butter
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda

Directions
To make the popcorn: Heat oil over medium-high heat in a large saucepan until hot. Add the kernels, and cover, shaking the pan to make sure all the kernels are in contact with the bottom of the pan.  As soon as you hear the first few kernels pop, shimmy the pan until all of the kernels pop (5 minutes or so).  Remove from heat, add melted butter and salt, and transfer to bowl.

Dough: Preheat the oven to 350 degrees.  In a large bowl, beat together butter, sugars, egg and vanilla until smooth. Whisk flour and baking soda together.  Stir flour mixture into butter-sugar mixture, until combined.  Fold in popcorn, making sure to get dough well distributed.  It’s okay if the popcorn breaks as you’re mixing, and don’t worry if it seems like there's too much popcorn for the amount of dough.  It all works out in the end. 

Bake: Roll dough into mounds the size of a golf ball or slightly bigger.  Place on a parchment lined baking sheet, making sure to leave a 2 inch gap between cookies.  Bake for 10-12 minutes, or until edges are golden brown.  Let cool for a minute or so on the baking sheet before transferring to a rack to finish cooling.

Makes about 24 cookies
 

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Stuffed Pepper Stew

My friend Sandy, who is an excellent cook shared this recipe.  I made it for a cousin who just had a baby and shared some with my dad.  My dad gave it a big thumbs up (haven't heard from the cousins yet....).  I really enjoyed it as well!  I'll be making it again soon.

Ingredients
2 lbs ground meat
1 28 oz. tomato sauce
1 28 oz can diced tomatoes, undrained)
2 cups of cooked rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup brown sugar
2 tsp salt
2 tsp pepper

In a large pot brown the meat and then drain.  Add the remaining ingredients and bring to a boil  Reduce heat, cover & simmer for 30-40 minutes.  Stir regularly.

Mimi's Breakfast Casserole

I always like to make a breakfast casserole to have for Christmas morning.  The one I had been making was a bit complicated.  I ran across this one randomly on the internet.  Not sure who Mimi's is but I liked the casserole.  Very simple to make.  Pretty good.  I'd make it again.
Serves 4

Ingredients
4 slices of bread with crusts removed
2-3 oz. shredded Monterrey Jack cheese
2-3 oz. sharp cheddar cheese
4 eggs, beaten
1 1/4 cup skim milk
1.5 - 2 oz crumbled bacon pieces

Directions
Spray a 9X9 baking dish with nonstick spray.  Cover the bottom of the dish with the bread slices
Spread the cheeses evenly over the bread.
Mix the eggs and the milk well.
Pour slowly and evenly over the bread and cheese.
Sprinkle the bacon pieces evenly over the top.
Refrigerate overnight.
In the morning, bake at 350 degrees for 45-60 minutes or until cooked through and fluffy.

Appetizer Wreath

The world of Pinterest has sparked my creative interests.  Recognizing with the time I have I must also find creative things that don't require too much time....  So this recipe is perfect for upcoming Christmas Parties.  I usually make a veggie pizza at some point to take somewhere.  This little spin on the veggie pizza was perfect and very festive.

Ingredients
2 (8 oz each) tubes of refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dill weed
1/8 tsp garlic powder
1 1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
celery leaves

Directions
Remove crescent dough from packaging (do not unroll).  Cut each tube into eight slices (I'd try 10 maybe next time).  Arrange in a circle on an ungreased pizza pan.

Bake at 375 for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.
Yield 16 servings.

Candy Cane Kiss Blossoms

I was looking for something fun & different for a cookie exchange.  Candy Cane Kisses - brilliant!  Festive & yummy!  I really liked these cookies and I would definetly make them again.

Candy Cane Kiss Blossoms
Yield 2 1/2 Dozen Cookies
Source Recipe Girl

Ingredients
1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 tsp. peppermint extract, optional
1 tsp. vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup Candy Cane flavored Hershey Kisses finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses, about 30

Directions:

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

Chicken & Spinach Pasta Bake

I think I found a secret ingredient here... Philadelphia Cooking Creme. It really made this dish. This recipe made LOTS & I loved every bit of the leftovers!

Chicken & Spinach Pasta Bake

Ingredients

2 TBSP Extra Virgin Olive Oil

1 cup finely chopped white onion

1 clove minced garlic

4 cups baby spinach leaves

2 cups cooked, shredded chicken breast

1/2 tsp. kosher salt

1/4 tsp freshly ground black pepper

2 cups Philadelphia Cooking Creme - Italian Cheese & Herb

1 lb. bowtie pasta

1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350. Spray a 9X13 baking dish with non stick cooking spray.

2. Place oil in a Dutch oven or large pot over medium heat. Add onion & cook, stirring until tender, about 5 minutes. Add garlic & cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken salt, pepper and cook until heated through, about three minutes. Add cooking creme, stirring to combine.

3, Cook pasta according to package directions, drain & run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted. Makes 8 servings.