Better than Crack... Brownies!

Better than Crack... Brownies!

This Recipe was on a site and I just loved the way the woman wrote this.

So I pasted it exactly as she wrote it.

"I’m sorry for doing this to you.

I really am.

But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz.

Liz, I love you. That’s all I have to say.

I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so.

So it was the first thing I made when I returned home."

These are an absolute sin.

I really don’t have any words, other than you must try them. They will change your life.

They may also change your waistline too.

But that’s okay.

It’s all in the name of chocolate.

Better-Than-Crack Brownies

1 batch brownies (boxed mix or oooey gooey brownies)

1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

"Mr. How Sweet says these are healthy since they have peanuts for protein and good fat,

and since the back of the Rice Krispie box says the cereal is a “healthy snack.”

I love the way this man thinks."

Pesto Baked Potatoes

Ingredients:
3 potatoes (8 oz each)
1 large shallot
2 garlic cloves
1/2 cup cream (I’ve used low fat)
1/2 cup vegetable broth
fresh basil
pine nuts
pepper
salt
oil

Directions:
I’m using 1 large potato per person. Mine were about 8oz each. Russet potatoes would be a really good choice for this.

Give them a really, really good scrub. Pinch them a few times with a fork. Just dig your fork in there, about 6 to 7 times will do. Then pat them dry.

Lightly brush the potatoes with olive oil.

And sprinkle a generous amount of salt on top. I always use sea-salt, but lots of people prefer kosher salt. Whatever makes you happy.

I’ve put some baking paper on a baking sheet and placed the potatoes on top with the oiled side down. Repeat the oiling/seasoning process on the other side of the potatoes. Sure, you can oil and season both sides at once, but this looked so much better in my photos!  It’s all about the photos here, sorry.
Bake them at 400F (200C) for about an hour.

wait about 30 minutes

Chop a fairly large shallot or half a small onion. This is optional. My family is not big fans of onions.

And grate or mince 2 medium sized garlic cloves. Or go the lazy way and use garlic powder. ;)

Heat a teeny-tiny drop of oil and sautee the shallots, over low heat, for about 3 minutes. Add the grated garlic and cook everything for an additional 2 minutes.

Pour in half a cup of cream—I’ve used a low fat version—and 1/3 cup of vegetable broth. Chicken broth will be fine as well.

Bring the sauce to a boil and simmer, over low heat, for about 10 minutes. Until it has cooked down a fair bit.

In the mean time you can wash and finely chop a good handful of basil. I’ve also cut a lemon in half.

Keep an eye on the sauce and stir occasionally.

After 10 minutes you turn off the heat. Season the sauce with a really good pinch of pepper and salt. Squeeze in some fresh lemon juice to taste and stir in the basil. Set the sauce aside.

Time to check on the potatoes. If you do this often enough you’ll be able to tell, by just looking at them or pressing them, whether they’re done or not. If you want to be really sure, use a (meat) thermometer; as soon as the core temperature of the potatoes reaches about 210F (100C) you can declare them done.

Tip: don’t wrap them in foil. This won’t bake them, this will steam them. You only get a really nice crunchy skin when you bake them uncovered.

Cut the potatoes in half (lengthwise) while they’re still hot.  you can use tongs to hold down the potatoes.

Scoop the innards out. I like saying innards, not sure why, but it sure sounds better than guts. Unfortunately I also like to say guts. :)

Make sure you leave a thin potato layer in the shell.

Add the sauce—which will have cooled off and thickened by now—to the potatoes. Lightly mash it with a fork and check the seasoning. Also stir in a really good handful of pine nuts; this will do amazing things to the flavor and it creates a great difference in texture.

Fill the potato shells and sprinkle some Parmesan on each potato. Put them back in a really hot oven for about 10 minutes, and serve them straight from the oven.

These are good. These are crazy good. I served with them a nice grilled pepper steak and a salad on the side but really, they pair with just about anything you can think of. And then some.

*** Side Note: I got this recipe from a web page and I will probably never post this many pictures to my recipes EVER again! AHHHHHH! Hope you enjoy though!

Crack-N-Cheese

Crack-N-Cheese

You can eat it as a side or just devour the whole thing for a meal.  It is up to you!  I promise you will not be disappointed and if you are then you are not a true mac and cheese fan!  ENJOY!

Ingredients:

For the mac
4 oz. elbow macaroni
1/2 tsp salt
2 qts of water

Mix-Ins
4 strips bacon
1 small onion, chopped
2 garlic cloves, finely chopped

Cheese Sauce
4 oz. cheddar cheese, shredded
3 oz. cream cheese
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 tsp paprika
1/2 tsp pepper
1/4 tsp salt

The finisher (topping)
2 oz. cheddar cheese, shredded
1 tsp paprika

Preparation:
Preheat oven to 400 degrees
Bring 2 qts of water to boil and add salt (this is for cooking noodles)
In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces
Pour all but 1 tablespoon of fat out of pan and brown onions
Add garlic at the end for about 1 minute
Leave a little bit of a crunch to the onions as they will soften once baked in the oven

Cheese Sauce
In 2 quart saucepan or Dutch oven, melt the butter over a low heat
Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color
Slowly add milk while mixing to keep the sauce from getting lumps
Cook for 5-6 mins until it starts to bubble and thicken
Stir in cream cheese until thoroughly mixed
Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in

Macaroni
Pour in macaroni half way through making the sauce so it will be ready when sauce is done
Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes)
The macaroni will soften up while it bakes in the oven
Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly
Pour mixture into 2 quart oven safe dish or individual baking dishes
Sprinkle with shredded cheese and paprika
Bake in oven for 20 minutes or until top layer of cheese has browned

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars



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

Streusel topping, recipe follows

1/2 cup caramel topping

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.

Source: adapted from Paula Deen

Cindi's Energy Balls *Submitted by Cindi Lewis (a.k.a Mom)

 

I developed this recipe for an evangelist who spent alot of time in his car and wanted something healthy to eat while traveling, and which would not spoil or need refrigeration.

 

Cindi's Energy Balls.

 

3 cups rolled oats, any type

1 cup raisins

1/2 cup chopped nuts, any type

1 cup creamy peanut butter

1-12 oz bag of coconut

1/3 cup honey

 

Combine, by hand, (yes, by hand), throughly. (Unless you have a really strong mixer or food processor). Form tightly into 1 inch balls, pressing firmly in the palm of your hands. If the balls seem a little dry, add a tablespoon of water to the entire mixture and remix. (Different peanut butters have varying degrees of moisture)

 

Now melt ONE of the following in a double boiler or microwave on low. (Not really recommending the microwave unless you are peering in the window every second, as chocolate tends to scorch easily)

 

1-2 lb block of white or dark chocolate bark, broken into small pieces

    or

2-12 oz. bags of chocolate chips

    or

1-2 lb. block of Carob chips (Available at your local health food store.) 

 

Cover a large cookie sheet with waxed paper. Roll the balls one at a time in the melted chocolate and move them, with a spoon to your cookie sheet. Place in refrigerator, (not the freezer, as it is too high in humidity) for a couple hours to ensure they set up sufficiently.

 

Makes 36-40 balls, (depending on how much dough you snitch).  They are best stored in the refrigerator in a tightly lidded container.  Especially if you live in a hot climate.  For traveling purposes, its great to twist wrap them individually in wax paper.

 

Whats really great about these is:

 

* No Flour

* No Added Sugar

* No Added Salt

* No Eggs

* No BAKING ( Oklahoma people really like this one!)

 

Serving Size: One Health Ball

 

144.9 calories per health ball                                                       

8.3 grams of fat                

2.2 grams of saturated fat                                 

2.8 grams of polyunsaturated fat

2.2 monsaturated fat

0 grams of cholesterol

37.8 grams of sodium

17 carbs

2.1 grams of fiber

9.6 grams of sugar

3.2 grams of protein

 

Enjoy!

Pilgrim Pies **Submitted by, Jennifer Kilborn



If you think good old whoopie pies just can't be improved upon, just wait until you try these: pumpkin cookies filled with fluffy cream cheese frosting. They're guaranteed to be a popular new addition to your standard Thanksgiving dessert offerings.

Ingredients for Pumpkin Cookies

• 2 eggs
• 2 cups light brown sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin
• 3 cups flour
• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Filling/Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 4 to 5 cups confectioners' sugar 

Instructions

1. Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
2. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
3. Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.
4. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.

Taco Fun Cups *A Great Recipe To Do With The Kids* My kids Love to make these!

 

What You Need

1 lb. ground beef

1 pkg.  (1-1/4 oz.) Taco Seasoning Mix

1 can (10 oz.) refrigerated buttermilk biscuits

1/2 cup Shredded Cheddar Cheese

Make It

Heat oven to 400°F. Cook meat with seasoning mix as directed on package.
Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.
Bake 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted.

When Having the Kids Help Turn the muffin pan upside-down. Spray with non-stick spray and press biscuits around the muffin bottoms and bake. When they are cooked, they will be in the shape of cups and the kids can fill them with whatever they'd like in their Taco Fun Cups.

Kitchens Tips

Serving Suggestion

Don't let the fun stop at the entree! Round out the meal with a fun salad bar. Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables. Then, let everyone help themselves to create their own salad.

Chicken Corn Chowder

 

Chicken Corn Chowder

A flavorful soup with a wonderful taste, this is the perfect beginning to just about any autumn meal.

• 4 slices bacon, finely chopped
• 1 ½ cups diced chicken, pre-cooked
• 1 lb. potatoes, peeled and cubed
• 1 medium onion, peeled and diced (optional)
• 2 ½ cups chicken broth
• 2 cups whole kernel corn
• 1 ½ cups milk
• 1 cup heavy cream
• Salt and pepper, to taste

In a small skillet, cook the bacon until crisp. Remove it from heat and place the bacon on paper towels in order to allow it to drain. Place one tablespoon of the bacon grease into a large pot, adding the potatoes and onions to the pot and sautéing over medium heat for 5 minutes or until the onions are golden. Add the chicken broth and bring it to a boil. Reduce the heat, allowing the broth and vegetable mixture to simmer for 10-15 minutes. Add the chicken, bacon, corn, milk, and cream to the broth, stirring frequently while allowing it to simmer for an additional 10-15 minutes. Season with salt and pepper, and serve hot.

Lasagna

Ingredients:

16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:
1. In large skillet, brown meat; drain.
2. Stir in spaghetti sauce and water; simmer 10 minutes.
3. Cook pasta according to package directions; drain. Lay flat on foil to cool.
4. Heat oven to 350°F.
5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

Pumpkin Bars ****A Personal Fall Family Favorite!



Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.