Warm Caramel Nutty Brownies

I am not normally a brownie fan- but these are fabulous!!

Ingredients:

1	pkg (12 oz) semi-sweet chocolate morsels, divided
1	pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4	cup packed brown sugar, divided
1	cup salted mixed nuts, divided
5	rolls (1.7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)
	Vanilla ice cream (optional)

Directions:

1. Preheat oven to 375°F. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®.
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.

Yield: 24 servings
Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 3 g, Sodium 135 mg, Fiber 2 g

Chocolate Peanut Butter Cup Torte

SOOOO YUMMY!!!

Ingredients:

	Nonstick cooking spray with flour
1	pkg (18-21 oz/450 g) traditional or chewy brownie mix
3	eggs
1/2	cup (125 mL) plus 1 tbsp (15 mL) vegetable oil
1/4	cup (50 mL) water
1/4	cup (50 mL) creamy peanut butter
1 2/3	cups (400 mL) peanut butter morsels
2	cups (500 mL) mini marshmallows
6	pkgs (1.5 oz/42 g each) peanut butter cup candies, diced

 

Directions:

1. Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
   
   
2. In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.
3. Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.

Yield: 16 servings

Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

Taffy Apply Pizza

Ingredients:

1	package (18 ounces) refrigerated sugar cookie dough
1/2	teaspoon vanilla
1	package (8 ounces) cream cheese, softened
1/2	cup packed brown sugar
1/4	cup creamy peanut butter
3	medium Granny Smith apples
1/4	cup caramel ice cream topping
1/2	cup peanuts, chopped

Directions:

1. Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
   
   
   
   
2. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
4. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.

Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
Cook's Tips: Use the Jar Opener to open the jar of caramel ice cream topping with ease.

The Large Spreader is handy for spreading the cream cheese mixture over the cooled cookie. Our Small Spreader works equally well for spreading frosting and thick glazes over baked goods.

Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown.

Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour/Sugar Shaker.

Jerk Chicken Nachos

I LOVE this twist on nachos!  SOOO Yummy!

Ingredients:

6	cups tortilla chips
3	cups diced or shredded cooked chicken
2	cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2	tbsp Jamaican Jerk Rub, divided
1	small yellow or red bell pepper or combination
1	lime
2	tbsp snipped fresh cilantro
1/4	cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)

Directions:

1. Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
   
   
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ‘N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

Yield: 12 servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 10 g, Protein 16 g, Sodium 300 mg, Fiber 1 g

Cook's Tips: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.

This recipe can also be prepared on the Large Bar Pan, if desired.

S'more Cups

Ingredients:

7	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
4	bars (1.55 oz or 43 g each) milk chocolate candy, divided
12	large marshmallows

Directions:

1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
   
   
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Shirley J: Creamy Vegetable Lasagna

Ingredients:

• 1 tsp Shirley J Chicken Bouillon
• 3 Tbs Butter
• 6 Button Mushrooms, Sliced
• 1 c. Onion Sliced
• 2 Garlic Cloves(chopped)
• 1 Green Bell Pepper, Sliced
• 1 Medium Zucchini, Sliced In Circles
• 1 box Uncooked Lasagna Noodles
• 6 oz Spinach
• 1 tsp Black Pepper
• 1/2 Tbs Red Pepper Flakes
• 4 c. Alfredo Sauce(see below)
• 4 c. Mozzarella Cheese

• Alfredo Sauce
• 1 c. Shirley J Universal Sauce
• 4 c. Water
• 1 c. Parmesan Cheese, Grated

Directions:

Preheat oven to 375 degrees. Over medium heat, briefly sauté mushrooms, onion, garlic, green bell pepper, and zucchini with Chicken Bouillon, pepper, red pepper flakes, and butter. Do not overcook. Set aside. In a 9×13 pan, layer uncooked pasta noodles, alfredo sauce (just enough to cover noodles), and vegetable mixture. Add second layer of noodles, alfredo sauce to cover, and spinach. Finally, add third layer of noodles, remaining sauce, mozzarella cheese, and water. Cover and cook for one hour. Remove cover last five minutes and sprinkle with parmesan cheese. Remove from oven and let stand for 15 minutes before serving.

Alfredo Sauce:
In medium saucepan, whisk together Universal Sauce and water; bring to a boil. Turn down heat and bring to a desired consistency. Stir in parmesan cheese.

**Note:  I left out the spinach and mushrooms.  I wish I would have added about 2-3 times the amount of vegetables though!

Simple Salsa

1/2 lime

6-8 tomatoes

1/2 green pepper

1/2 onion

1-2 jalapeno (the more seeds you add the hotter it will be)

handful of cilantro

pinch of salt, pepper and garlic salt

Enjoy!

Shirley J: Chocolate Cookie Dough Truffles

Ingredients:

• 2 c. Shirley J Universal Cookie Mix
• 4 1/2 oz Cream Cheese(softened)
• 1 c. Chocolate Chips
• 2 c. Melted Chocolate Chips(or any other melting chocolate)

Directions:

Measure Cookie Mix into a large bowl. Using an electric mixer, briefly stir cookie mix. Add cream cheese and mix thoroughly. Mix in chocolate chips using wooden spoon. Roll a walnut sized portion of the cookie mixture into a ball. Place each ball onto a plate or pan covered in wax paper. Continue until all the dough has been used. Place rolled cookie balls into the freezer for at least one hour. Meanwhile, melt chocolate chips in a double boiler or in the microwave. Once cookie balls are frozen, dip each ball into the melted chocolate and place on wax paper. Store in cooler until hardened. Serve (store in fridge when not serving].

Chicken Tacos

Cook 4 pieces of chicken, 1 can of corn, 1 -1.5 c. of salsa, and 2 cans of black beans in a crockpot.  Shred the chicken up after it has finished cooking.  Serve in tortillas with any toppings you desire.

Shirley J: Garlic and Asparagus Pasta with Lemon Cream

Another FABULOUS Shirley J recipe!

Garlic Asparagus and Pasta with Lemon Cream Sauce

8 oz. dried rotini pasta
1 T. butter
2 c. fresh asparagus (chopped)
1 c. yellow summer squash or similar (cut in 1“ chunks)
2. cloves fresh garlic (minced)
¼ c. Shirley J Universal Sauce
1 c. water
2 t. fresh lemon zest

Directions:
Cook pasta according to package directions, drain and keep warm.
Combine water, lemon zest, and Shirley J Universal Sauce in saucepan, whisk till sooth and bring to a slow boil, remove from heat. Melt butter in large skillet; add asparagus, squash, and garlic. Sauté until asparagus is just tender; remove veggies and combine with cooked pasta, toss to combine. Place pasta mixture on large serving dish; pour hot lemon sauce on top, stir gently to combine.

Empty-the-fridge and wrap it up!

Excuse the paper plate... sometimes you just gotta do it! :)

This is as the title says- I basically use whatever I have on hand and throw it in. 

Main Ingredients:

Shredded Chicken

1 can of Cresent rolls

Then you can add anything!

onions

peppers

artichoke

broccoli

carrots

olives

cheese

mushrooms...

Cook at 375 for about 20 minutes or until golden brown

BBQ Chicken Sandwiches

I don't have a picture of the finished thing sorry!  We ate it too fast!

All you do for this is cook your chicken in the crockpot for a few hours, drain the water out, shred it and then put it back in the crockpot.  Pour BBQ sauce over the chicken (to taste...) and then let it cook on low for about 30 minutes or until it is warm.  Serve on a roll/bread/bun with cheese.  YUM!

Sunday Mini Donuts!

YUM!!!  Here they are right out of the donut maker (this is like the one I use...)

Basic Donut Recipe

ingredients:

1 cup                  flour

1/2 cup               sugar

1 tbsp                  baking powder

1                                         egg

1/2 cup               milk

1/2 tsp                 vanilla

4 tbsp                  cooking oil

Stir dry ingredients together. Add egg, vanilla, and milk and beat one minute with electric mixer or vigorously by hand. Add oil and beat one minute more. Preheat donut maker for 10 minutes. Pour batter into cavities in bottom of donut maker. Close lid and bake for 5 minutes. Remove carefully with fork and place on grate or rack. Makes 12 donuts.

That was my attempt at getting pictures of chocolate donuts.... I barely made it before they were gone!  My donut maker makes 7 at a time it is "The original donut factory" from Shopko.

Crockpot Refried Beans

Ingredients:

• 3 cups of dry pinto beans (rinsed)
• 1/2 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

Directions:

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

Recipe Source: Dinner's Ready

Easy Breadsticks

Ingredients:
1 1/2 c. hot water
1 T. yeast
1 T. sugar
3/4 t. salt
3 1/2 cups flour
1/2 cube melted butter

Directions:
In a bowl, combine water, sugar and yeast.  Let sit a few minutes.  Melt butter and pour in the bottom of a 9x13 pan.  In a mixing bowl combine yeast mixture, salt and flour.  Mix well.  Cut into breadsticks and let rise for about 10-20 minutes.  Cook for 20 minutes at 400

Pizza Dough

(the pizza was so good I almost forgot to take a picture before it was all gone...)

Pizza Dough

2 1/2 T. Yeast

1 c. warm water

1 t. sugar

2 T. vegetable oil

2 1/2 c. flour

1 t. salt

Mix the yeast, water and sugar together in a bowl.  Let the yeast mixture sit for about 5 minutes.  Then combine the yeast mixture and the rest of the ingredients in a large mixing bowl (Bosch or KitchenAid if you have one...) Let it mix for about 10 minutes (or knead well...).  After it is well mixed let it sit for about 5 minutes and then roll it out into whatever pizza shape you want. 

Bake at 400 for about 10-15 minutes.  Put whatever toppings on that you want!



Baked French Toast

PLAN AHEAD- This is an overnighter (or all day-er? if you do it like I did)

First:  generously butter the bottom of a 9x13 in. pan

Then, cut up HALF a loaf of french bread (I cut my slices about 1/2 in. thick)

and spread them across the bottom of your pan.

Pour 1 c. of half and half in a medium, size bowl (I used my batter bowl since it had a pour spout)

ADD 1/2 c. milk

4 eggs

1 T. sugar....

Then add:  1/2 t. vanilla

1/8 t. cinnamon

1/8 t. nutmeg

dash of salt

Pour over your bread.  Make sure it is evenly spread and all the bread is moist.  Cover and put in the refrigerator overnight (except mine was for dinner, so I made it around lunch time)

Mine looked like this when I got it out, most of the liquid was absorbed. 

Now... when it is time to eat it- Preheat the oven to 350.

Time to add the topping. 

I didn't add pecans because I don't care for them- but if you do then add about 1/2 c.

THEN 1 cube of butter melted (or atleast mostly)

1/2 c. brown sugar

1 T. light corn syrup

1/4 t. cinnamon

1/4 t. nutmeg

(Can you tell I sold Pampered Chef?  Almost all of my things are Pampered Chef.)

THEN spread it on top of the bread

Now it is time to COOK IT! 

Cover with foil and cook for about 30 minutes (or until most of the liquid is gone)

THEN ENJOY!!  MMMM It was fabulous!

I love having breakfast for dinner.

Recipe Source:  This is revised from a friend's recipe.

Toffee Brownie Trifle

1 package fudge brownie mix (13-inch x 9-inch pan size)

2-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes.

Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Yield: 16 servings.

Recipe Source: From a friend said they got it in a old Pampered Chef cookbook that isn't published anymore.  I haven't been able to find it anywhere....

Minstrone Soup

Ingredients:

1 lb. hamburger
2 t. beef boulion
1 T. salt
1 t. pepper
2 t. oregano
2 t. basil
2 T. parsley
2-3 c. sliced carrots
5 stalks celery, sliced
2 c. chopped onions
1 can green beans
1 qt. tomatoes
1 small can tomato paste
1 can kidney beans
1 can garbanzo beans
1 1/2 c. macaroni
6 c. water

Directions:

Brown hamburger and onions together.  Put in a large pot and add water, boulion and vegetables.  Simmer until vegtables are tender.  Add remanining ingredients, simmer until macaroni is done (approx 7 minutes).  ADD GREEN BEANS LAST so they don't get mushy.  Enjoy!

Shirley J: BBQ Grilled Pizza

Ingredients:

2 c. Shirley J Sourdough Bread Mix

3/4 c. water (for bread mix)

1 T. instant Yeast (for bread mix)

1 - 6 oz. chicken breast (pan seared and cut into small strips)

1/2 c. frozen corn

1 c. mild cheddar cheese, grated

1/2 c. Shirley J BBQ Sauce Mix (prepare according to pkg. directions)

1/2 c. red onions

1/4 c. vegetable oil

Directions:

Clean you grill well with a wire brush, and then turn it on medium.

Cut the dough into 2 even pieces and roll each one out into a circle, brush on the oil onto top side of the dough. Turn your grill down to low and place the dough directly onto the grill by flipping it over, placing the oiled side on the grill. Cook for about 2 minutes, rotating dough frequently with quarter turns.

When dark brown marks appear flip the bread over and immediately put on the toppings.

Cook for about 2 more minutes, turning it every few seconds with quarter turns. Remove when the crust has browned and the cheese is melted. 

Recipe Source:  This recipe is adapted from the Shirley J recipe found HERE

Chicken Egg Rolls

If you are one of those people who like measurements... sorry this recipe basically doesn't have any.  I will try though to tell you how much I used.  I will try to update this rrecipe later with actual measurements.

You will need:

Assorted vegetables to you liking

I had a Red Pepper, broccoli, carrots and baby corn

You will also need:

Chicken

Egg Roll wraps

This is the baby corn and egg roll wraps I used.

You can find egg roll wraps over in the produce area normally by the mushrooms, tofu, asian foods...

I first cooked my chicken in a pot of water with a boullion cube and some seasoning.  I cooked two chicken breasts.  I let that cook for about an hour or so or until it was very tender and fell apart easily. 

Then I cooked my broccoli and carrots. I used about a medium sized head of broccoli and two handfuls or so of carrots (see I told you- NO measurements!) 

Cut up the pepper and baby corns- or any other vegetable you are adding. 

I used about half a pepper and about half a can of baby corns. 

Cook tip #1: When you are only wanting to use part of a pepper- cut off the portion you want and then leave the rest attached to the stem and core of the pepper.  It will last longer this way.

Then cut up and add your chicken and cooked vegetables.

Cook Tip #2:  When you are cutting up broccoli and don't want little green specks everywhere (I didn't do this in this recipe because I diced it all up) don't cut through the top of the broccoli.  Just cut the stem and break apart the broccoli in desired sizes.  This will prevent the top of the broccoli leaving green stuff everywhere!

I mostly just added stuff until it looked good.  See-

YUM!! Doesn't that look pretty!?

Then (I had to put my egg roll wrapper on a green cutting board so you could actually see it)

be careful taking your egg rolls apart- the egg roll wraps are very thin!  Also, make sure you just have one. 

Turn your egg roll so it is like a diamond and take about 1/4 c. of your mixture and put it in the center/lower tip of your egg roll.

Then roll up your egg roll- be sure to tuck in the corners of your egg roll so that your mixture won't fall out.  I wrap mine pretty tight.  It is very important how well you wrap them if you are going to fry them in oil, however, I have started to bake mine and that way it isn't as crucial that you fold them up perfectly.

After you get it all wrapped up, take your finger and dip it in some water and go along the end flap.  This will seal it a little better so that it doesn't come apart.  Don't use too much water! Just a little bit will work.

Then you can cook them in oil (which is how I used to always do it) OR (this is what I got from taste of home and now I always do it this way) bake them in the oven. 

Place them on a tray (foil is optional) and spritz them with vegetable oil or olive oil.  I have my Pampered Chef kitchen spritzer that works great for this. 

Bake them at 400 for about 10 minutes.  I broil mine on High for about a minute after that or until the shells are a little bubbly and brown. 

Then ENJOY!  This would be great with a side of fried rice (which I am still wanting to share my recipe with you).  We dipped ours in soy sauce.. well.. and my daughter used ketchup and then my husband did too.  He said he liked it better with ketchup but I just cringed and just knew that he ruined it like that!

These turned out FABULOUS!!  They would also make a great appetizer dish.

Recipe Source:  I got the baking time/temp from a taste of home magazine but the ingredients and all were made up on the spot with what I had in my fridge and pantry.