Chocolate Dipped Brownies

This picture I found here http://www.kingarthurflour.com/blog/2009/10/09/youve-got-your-cherries-in-my-chocolate-cherry-almond-brownies/ the recipe he shares looks great too, but the recipe I use is below, and of course the title will take you to the original recipe where you can choose to print a copy. I know this is a Halloween themed picture, but it is a great picture of what they look like, only I sprinkle chopped nuts. This recipe is from the Taste of Home magazine, which I have found a ton of fabulous recipes, so check it out if you get a chance.

Chocolate Dipped Brownies

Ingredients
3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional

Directions
In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.

Stromboli

Oops, the pictures went in opposite order, but I'm sure you get the idea. Brandon requested that I make Stromboli years ago, and I had no idea what that was. So, here are some pics and a fabulous recipe that is super versitile so you can add anything you like. You could even do all veggies, still tastes great. Some other ideas are: Bell pepper, onion, tomatoes, basil leaves. The title takes you to where I found the pics, but the recipe is below:

Stromboli
1 recipe of pizza dough (I'll have to post mine, but you can use whatever pizza dough recipe you use)
1/2 pound thinly sliced salami
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced provalone cheese
2 cups shredded mozzerella cheese
1/2 cup grated Romano or Parmesan cheese

Roll dough into a rectangle
Build in layers, with some mozzerella inbetween each layer to hold it together.
Roll up jelly-roll style(along the long side, not the short), or build on half the dough and fold the other half on top, like a calzone, and pinch the seams together.
Place on greased cookie sheet, or pizza pan.

Topping:
1 Tablespoon garlic powder
1 Tablespoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon pepper

Mix together.

Brush some Olive oil on top of the Stromboli, and sprinkle a thin layer all over the top.
Cut slits across for the steam to escape.
Bake at 400 for about 20 minutes or till the dough is done (it will be slightly browned and crispy, just tap it).
Serve with marinara sauce, or pizza sauce.

No Bake Cookies

I'm pretty sure everyone has a version of these, but I thought I'd post them anyway, since they are so tasty. My sister, Julie gave me this recipe years ago. The title takes you to where I found the pic.

No Bake Cookies
1 3/4 cup white sugar
1/2 cup milk
1/2 cup butter
4 Tablespoons unsweetened cocoa powder

Boil 1 1/2 minutes, and start timing at full rolling boil.
Remove from heat.
Then add:
1/2 cup peanut butter
3 cups rolled oats (quick cooking oats work too)
1 teaspoon vanilla extract

Mix and Drop by teaspoon on wax paper. Let cool until hardened.

Mango Smoothies

This recipe is out of a Jamaican cookbook of Paula's, and goes fabulous with Jerk Chicken, Garlic Mashers and Coconut Rice-MMMMMM! Or with anything else. :) I found the picture at www.theage.com

Mango Smoothies
1 Medium Mango, ripe
1/3 cup plain yogurt
1 1/2 Tablespoons honey
lime juice - 1/2 teaspoons or grated lime peel
juice of 2 oranges (2/3 cup)
3-4 ice cubes
4 lime wedges

Peel mango and cut flesh around pit into pieces. Put in a blender with yogurt, honey, lime, orange juice and ice cubes. Blend on high speed until smooth. Serve with a wedge of lime as garnish on glass.

Mrs. Fields Cookies

Watch out, these are really really really good! I got this recipe from Paula, again, she's got some of the best ones!

Mrs. Fields Cookies
Cream together:
2 cups butter, softened
2 cups sugar
2 cups brown sugar
Add:
4 eggs
2 teaspoons vanilla

Mix together in a separate bowl:
4 cups flour,
5 cups oatmeal (put the oatmeal in a blender or food processor, and blend until it is like powder or flour)
Add:
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda

Mix the wet ingredients with the dry and mix well.

Add:
24 ounces chocolate chips
1 8oz hersheybar, chopped(optional)
3 cups chopped walnuts (optional)

Blend well.
Bake on greased cookie sheet, 2 inches apart for 8-10 minutes at 350 degrees(when we lived in Idaho we did 375 for 6-8 minutes).
Enjoy them!
I found the picture at www.mymuffinthursdays.blogspot.com

Applebee's Oriental Chicken Salad, Oregon City Relief Society Style

It's not very often that we go out to Applebee's, but when I do, I like to order this salad. It's pretty simple and it can be made at home. This is a great recreation! I just have the ingredients, so I'll do my best to write the directions. I think the dressing is my favorite part, and I double or tripple it so I can have extra on hand. The title will take you to photobucket where I found the picture.

Applebee's Oriental Chicken Salad
To Bread and Cook Chicken:
3-4 chicken breasts
1/2 cup flour
1 egg, beaten
1/2 cup cornflake crumbs(rice crispies work better, I think, and you can add more seasonings here, if you'd like, or not)

Dip each chicken breast, in flour to make sure it's covered completely. Shake off excess. Dip into egg, get everywhere, drip off excess. Then dip into the cornflake or rice crispy crumbs and place on a cookie sheet to bake or place in non-stick pan to cook.

If you want to bake yours, bake at 400 for about 35 minutes or till done.
If you want to use a pan, just cook one side, flip and cook the other(I'm not sure how long that takes).

When chicken is done, slice the chicken into thin strips.

Salad
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 cup carrots, juilene
1 green onion, chopped
1 Tablespoon sliced almonds
1/3 cup chow mein noodles(add noodles just before serving)

Mix it all together, and add the noodles just before serving.

Oriental Dressing (This wouldn't be complete without this!)
3 Tablspoons Honey
1 1/2 Tablespoons white vinegar
4 teaspoons mayonaise
1 Tablespoon Grey Poupon
1/8 teaspoon sesame oil

Raspberry Lemonade Bars

These taste as good as it looks! This recipe my Brother-in-law, Denny found, then Cyndi and I made this yesterday. Unfortunatly Cyndi had to go before they were actually done, so she didn't even get to try it. :( The title will take you to the website where you will find the recipe and more great pictures of these. However, I'll also include the recipe below.

Raspberry Lemonade Bars
for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) of unbleached all-purpose flour
pinch salt

for the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
1 egg
2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
pinch of salt
1-2 cups (150-275g) of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Cinnamon Rolls

 

These are my Christmas morning, General Conference and I'll make it when I get a request tradition. They taste so good, but should be eaten sparingly because they are so rich! Just try and enjoy every bite. My mouth is watering right now!

Cinnamon Rolls
1 1/2 cup sugar
3 Tablespoons cinnamon
2 packets active dry yeast(or 4 1/2 teaspoons yeast)
1 teaspoon sugar
1 cup 110 degree water
1 cup warm milk
2/3 cups sugar
2/3 cups melted butter
2 teaspoons salt
2 eggs, slightly beaten
up to 8 cups flour
1/2 cup melted butter
1/2 cup melted butter(that's right, more butter)
1/3 cup sugar
4 cups powdered sugar
2/3 cups melted butter
2 teaspoons vanilla
1 teaspoon maple extract
up to 6 Tablespoons hot water

Mix together 1 1/2 cups sugar and the cinnamon; set aside.

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; set aside.

In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt and eggs; add yeast mixture and 4 cups flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.

Turn dough out onto a well floured surface and knead about 8 minutes.

Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, 1-1 1/ hours.

Punch down dough and let rest for 5 minutes.

Roll dough out onto a floured surface into a 15x20-inch rectangle

Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough.

Tightly roll up dough and pinch edges together to seal; cut the roll into 12-15 slices using dental floss or thread.

Coat bottom of 13x9x2-inch baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.

Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.

Bake rolls in a 350 degree oven for 25-30 minutes, or until golden brown.

Stir together powdered sugar, 2/3 cups melted butter, and extracts. Stir in hot water, 1 Tablespoon at a time, until the glaze reaches desired spreading consistency.

Spread over slightly cooled rolls.

These can be made smaller, by dividing the dough in half after you punch it down and let it rest for 5 minutes. Then roll into two 15x20-inch rectangles, buttering an extra pan, and continuing with the recipe directions. I prefer this method.

Jackie's Ribs and Sauce

Jackie is Brandon's Maternal Grandma, and from what I hear, a fabulous cook. This is by far our favorite barbecue sauce in our home. I just make up a batch, use what I need for Baby Back Ribs, Chicken, or BBQ chicken pizza, then keep the rest in the fridge. The kids love to dip their chicken nuggets in it too. I wish we could have Baby Back Ribs more often than we do, but it's just not the case, so I make this sauce and do everything the recipe says, only I use chicken because it still tastes AWESOME and is much cheaper. :) The title takes you to where I found the pic.

Jackie's Ribs and Sauce
Baby Back Ribs (3-5 pounds)
1-28oz Ketchup (Organic has no High Fructose Corn Syrup)
1 Cup Honey
1/4 cup liquid smoke
2 Tablespoons molasses
1 cup brown sugar

In a large pot, bring water with a little salt and pepper to a boil. Add ribs, boil for 1/2 hour. Mix all sauce ingredients in a sauce pan. Cook and stir until heated through. Place ribs in a 13 x 9-inch pan. Pour sauce over ribs. Cover with foil. Bake at 300 degrees for 3 hours.

Stir rib sauce and spoon over ribs, every 15 minutes. Trust me, it's worth it!

Pesto for Pasta, Salmon or Chicken

This recipe is from my fabulous Aunt Diane Bland. Brandon and I just love this. We put it on sandwiches for lunch. I can just taste this now. I found the picture at bakecookeat.blogspot.com.

Pesto for Pasta, Salmon or Chicken

1 cup firm packed basil, whole leaves (no stems)
1/2 cup firm packed whole spinach leaves
1/2 cup grated Parmesan or Romano cheese
1/4 cup "pine nuts", walnuts, or almonds (I use almonds)
1 large clove garlic, quartered
1/4 teaspoon salt
1/4 cup olive oil or cooking oil

Blend cheese and nuts together first in a blender (I use my food processor), then add the remaining ingredients. Blend well. Refrigerate.

Homemade Granola

 

There are so many versions of Homemade Granola out there, and I'm sure they are good, but this one is worth trying. There are no added oils, and no refined sugar, and tastes GREAT.

Homemade Granola

3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup dried cranberries, optional

Directions
Preheat the oven to 300 degrees F.

In a medium bowl, combine all ingredients. Pour onto a baking sheet, and spread evenly. Bake 30 minutes. After removing from the oven, loosen the granola from the pan, then transfer the baking sheet to a cooling rack to cool completely. Store in airtight container.

Herbed Pork Loin

There was a better picture of this originally, but for some reason, I can't find it. This is one of my favorite meals to make. It's easy, tastes fantastic, it's fast, and I can do this in the morning, and just stick it in the oven in the evening. Click on the title of this post and it will take you to the recipe, but if you click on the VIDEO link on that page, you can see how easy it is. For me, the video was super helpful, since I had never made pork loin before. This is just SO GOOD! I hope you give this one a try, you won't be sorry. Oh, it has a shallot recipe to go along with this, but I haven't tried that, I just stuck with the pork loin. I like to serve this with baked, chopped sweet potatoes, and some steamed veggies. So flavorfull!

Avacado Salsa

I had been waiting for a big gathering to bring this to, and we just celebrated my Grandma's 82nd birthday today, so it was a perfect time to make it. If you like Avacados, this is the recipe for you! If you don't like Olives, like Brandon, leave them out, like I do. Still yummy, either way! This is also great on burgers, and it's good for you too. Again, the title is the link to the recipe. It's a Taste of Home recipe that my Mother-in-Law, Paula made a while back ago, and both Brandon and I loved it! I really recommend this one! MMM, tortilla chips and salsa. I want some more!

Homemade Graham Crackers

This picture is from www.cookbookcatchall.blogspot.com. I tried three different recipes for homemade graham crackers, including the one from the picture, and my family's favorite is from www.everydayfoodstorage.net. The title will take you to the recipe along with a video. When these are being made, if it's too sticky, add more flour. It's like making sugar cookies. These have great flavor, and I didn't use the Crisco like she said, I used butter. The first batch I made was a recipe from Bob's Red Mill website, and it baked into a Graham Cookie instead of Graham Crackers. Still tasted good though, but not what I wanted. Couldn't wait to post this one! Tasty. Just one more not here; in the video she divides the dough in half, but in the recipe it says divide it into thirds. You will want to divide it into thirds because it needs to be thin. It puffs up some, and if it's too thick it will be like a cookie instead. :)

Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

A More Natural Chile Con Queso

I love that this recipe doesn't use Velveeta processed cheese, it's the real deal here! I added everything on the ingredient list, except the cilantro (I like it, however Brandon doesn't like it). This was pretty good, but much better when I added it to a can of Refried Beans. I added the cheese slowly on low, like she said, but mine started to seaparate. I've made cheese sauces before, and I've always thrown all the cheese in at once, so next time I make this, I'll do that, so I can get it off the heat faster. So, this was a good Chile Con Queso dip, but better as a bean dip. Oh, just a side note here, wear gloves when you are preparing the peppers and removing seeds! It's been a while since I've cooked with any peppers, so I wasn't thinking. I barely was able to finish making dinner that night, and at about midnight my fingers stopped feeling like they were on fire. Ice packs were my friend.

Pizza Dough

This Pizza dough is really really awesome! I made the six like he said, but next time I want to make it into two large pizzas instead. I don't have a pizza stone, so I just used my pizza pan and it crisped up so great. I'm not giving this crust justice, you need to try this so you can experience what we have! Brandon and I would have loved to have the pesto cheese pizza, but we know the kids wouldn't like it, so we just stuck with our regular pizza sauce and toppings. I can't wait till our next pizza night, it's not getting here fast enough! Oh, I just want to add that this one is a two day process, but it's so worth the wait, and it's very easy to make.

Chocolate Banana Crunch Bread

This is a fun dessert. Watch out, this makes two loaves. I'm sure this would still be great leaving out the chocolate chips and the toffee chips, because this is banana bread, and that is always good. I think the addition of the cocoa is awesome, and of course it's great with the extra crunch and chocolatey goodness.

Hamburger Buns

These were really good! Also great if making a sandwich. Yum Yum! I didn't use the indentations like he did, so they weren't as pretty as his, but they still tasted good. They ended up being really big, so next time I'll make them smaller. They would probably be the perfect size for the burger patties that are pre-shaped, because the patties that I form, always shrink. No matter, these Hamburger Buns are awesome!