Ingredients
1 cup butter, melted
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chopped walnuts
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons instant coffee granules
2 tablespoons water
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well.
Spread batter in a greased 11 x 7 x 2-inch pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
To Make Frosting: Disolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Beat into the sugar mixture. Spread over the brownies. When frosting has set, cut brownies into squares. Enjoy!
9/01/2014
Recipe Awesome Egg Rolls
Ingredients
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying
Directions
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying
Directions
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
Recipe Bill Wood's Juicy Pigs
Ingredients
2 teaspoons vegetable oil
1 (4 pound) bone-in beef chuck pot roast
2 pounds boneless pork shoulder roast
2 cups water
2 1/2 cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
salt and pepper to taste
15 hamburger buns, split
1 cup chopped onion
1 cup chopped pickles
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.
2 teaspoons vegetable oil
1 (4 pound) bone-in beef chuck pot roast
2 pounds boneless pork shoulder roast
2 cups water
2 1/2 cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
salt and pepper to taste
15 hamburger buns, split
1 cup chopped onion
1 cup chopped pickles
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.
Recipe Apple Style Omelets
Ingredients
1/4 cup butter
3 large apples - peeled, cored and diced
6 eggs, lightly beaten
1 pinch salt
1 pinch black pepper
1/4 cup heavy cream
1 teaspoon white sugar
Directions
In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.
1/4 cup butter
3 large apples - peeled, cored and diced
6 eggs, lightly beaten
1 pinch salt
1 pinch black pepper
1/4 cup heavy cream
1 teaspoon white sugar
Directions
In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.
Recipe Baked Chicken and Okra
Ingredients
2 cups uncooked white rice
1 (3 pound) whole chicken, cut into pieces
2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
2 cups small fresh okra
2 bay leaves
5 cups chicken broth
salt and black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
2 cups uncooked white rice
1 (3 pound) whole chicken, cut into pieces
2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
2 cups small fresh okra
2 bay leaves
5 cups chicken broth
salt and black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
Recipe Apple Lemon with Cinnamon Muffins
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.
Recipe A Slow Cooker Thanksgiving
Ingredients
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed
Directions
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed
Directions
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
Recipe Breakfast Cookies
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Directions
In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Directions
In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
Recipe Best Toffee Ever - Super Easy
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Recipe Asian Fish With Vegetables
Ingredients
4 cups shredded savoy cabbage
1 medium red pepper, cut in slivers
6 sliced scallions, with green
2 (4 ounce) fillets mahi mahi or flounder
Sauce:
2 large garlic cloves, crushed
1/3 cup dry-roasted unsalted peanuts, crushed in blender
2 tablespoons grated fresh ginger
1/3 cup water
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 cup mirin
Garnish:
1/4 cup chopped cilantro (or parsley)
1 lime
Directions
Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
4 cups shredded savoy cabbage
1 medium red pepper, cut in slivers
6 sliced scallions, with green
2 (4 ounce) fillets mahi mahi or flounder
Sauce:
2 large garlic cloves, crushed
1/3 cup dry-roasted unsalted peanuts, crushed in blender
2 tablespoons grated fresh ginger
1/3 cup water
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 cup mirin
Garnish:
1/4 cup chopped cilantro (or parsley)
1 lime
Directions
Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
Recipe BBQ Bacon Ranch Dip
Ingredients
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 cup barbeque sauce
1 green bell pepper, chopped
1 tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 cup barbeque sauce
1 green bell pepper, chopped
1 tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
Recipe Bucket of Mud
Ingredients
1 (18 ounce) package chocolate sandwich cookies (such as Oreo®)
3 1/2 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 1/2 (8 ounce) packages cream cheese, softened
1/4 cup margarine, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Directions
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.
1 (18 ounce) package chocolate sandwich cookies (such as Oreo®)
3 1/2 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 1/2 (8 ounce) packages cream cheese, softened
1/4 cup margarine, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Directions
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.
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