I went to a church activity (potluck) and found myself eating these brownies, so yummy, and had to find who made them, it was Jana K! she shared her recipe with me and I will share with you!
Fancy Brownies:
1 cup butter
2 cups sugar
1 1/2 cup flour
1/3 cup cocoa
4 eggs
1/4 tsp salt
1 cup nuts (optional)
Melt butter, cocoa and sugar together. Cool and add remaining ingredients. Pour into lightly greased 9 x 13 pan. Bake at 350 for 25 min. Remove and cover with a layer of mini marshmallows. Put back in the oven until marshmallows are puffy but not brown
watch carefully!
cool brownies and then frost with :
1/4 cup butter
1/3 cup cocoa
1/3 cup milk
pinch salt
1 lb powdered sugar
Mix all ingredients together and frost brownies
For Mint Brownies:
Make as above, but do not put the marshmallows on top. Add mint flavoring to the frosting (1 to 2 tsp or to taste).
Sometimes i do a green layer of frosting under the chocolate layer.
These are yummy!
Sunday, August 14, 2016
Very Berry Cheesecake Salad
I found this salad at this blog and made it and it was wonderful, you can substitute other fruits as well, like mandarin oranges and bananas. you can go here for the original site
Fresh Berries combine with a creamy cheesecake fluff. This is so amazing and will be the hit of any gathering! from Alyssa at the recipe critic web site:
Ingredients
* 1 8-oz cream cheese, softened
* 1/2 cup sugar
* 8 oz cool whip, thawed
* 6 cups berries (she used 3 cups strawberries, sliced, 1 cup blackberries, 1 cup blueberries, 1 cup raspberries)
Instructions:
In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.
Add the 6 cups berries.
Fold carefully into the cream cheese mixture.
serve immediately
serves 6-8, can double the recipe!
Saturday, January 30, 2016
Cream Cheese Chicken and Vegetable Soup
I have made this soup twice in the past week, and I really like it, so I will share it with you. I found it at Mel's Kitchen Cafe, one of my favorite sites. You can find it here
Cream Cheese Chicken and Vegetable Soup
2 Tblsp butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 reg carrots or handful of baby carrots)
3 cups chicken broth
2 to 3 potatoes- peeled and finely diced
1 cup milk
4 Tblsp flour
1 (8 oz) pkg of cream cheese
2-3 boneless, skinless chicken breasts, cooked and diced
* option (2 cups noodles, either egg noodles or wide noodles)
Directions:
1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3 to 4 min, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 min.
(If using the long skinny chicken noodle soup egg noodles, I do this step a bit different. Add the chicken broth and noodles, cook for 10 min, then add the potatoes and cook for ten minutes.)
(If using the quick cook in 5 min noodles, then let the potatoes and chicken broth cook for five min first and then add the quick noodles) Depending on what noodles you use, read the package to see how long they take to cook, and adjust to how long this recipe gives you to cook the potatoes and so forth.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 min, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.
3. Soften the cream cheese in the microwave until it is very soft/melty. Add the cream cheese to the soup in small tablespoon size pieces. Let the pieces sit in the soup and warm through, then whisk or stir the soup until the cream cheese melts and mixes in well.
4 Add the cooked chicken and heat through. Season with salt and pepper. Serve.
So both times I have added noodles (I used two diff kinds mentioned above) and loved it. Since I am making it for my little girl or grandkids, they seem to gobble it more if there are noodles in it!
I have also added mushrooms when sauteing the onions, celery and carrots, I love mushrooms. You can add bell pepper as well, as I have done that and thought it gave it good flavor. Just have fun and throw in whatever ingredients you like!
This is my new favorite soup! Yay!
And now for a thought for the day:
"Self worth is not measured by accolades, but by being able to look in the mirror and smile. -Janice Harris "
and "As you get older you will understand more and more that it's not about what you look like or what you own, it's all about the person you have become"
Have a wonderful day! and EAT SOUP!
Cream Cheese Chicken and Vegetable Soup
2 Tblsp butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 reg carrots or handful of baby carrots)
3 cups chicken broth
2 to 3 potatoes- peeled and finely diced
1 cup milk
4 Tblsp flour
1 (8 oz) pkg of cream cheese
2-3 boneless, skinless chicken breasts, cooked and diced
* option (2 cups noodles, either egg noodles or wide noodles)
Directions:
1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3 to 4 min, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 min.
(If using the long skinny chicken noodle soup egg noodles, I do this step a bit different. Add the chicken broth and noodles, cook for 10 min, then add the potatoes and cook for ten minutes.)
(If using the quick cook in 5 min noodles, then let the potatoes and chicken broth cook for five min first and then add the quick noodles) Depending on what noodles you use, read the package to see how long they take to cook, and adjust to how long this recipe gives you to cook the potatoes and so forth.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 min, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.
3. Soften the cream cheese in the microwave until it is very soft/melty. Add the cream cheese to the soup in small tablespoon size pieces. Let the pieces sit in the soup and warm through, then whisk or stir the soup until the cream cheese melts and mixes in well.
4 Add the cooked chicken and heat through. Season with salt and pepper. Serve.
So both times I have added noodles (I used two diff kinds mentioned above) and loved it. Since I am making it for my little girl or grandkids, they seem to gobble it more if there are noodles in it!
I have also added mushrooms when sauteing the onions, celery and carrots, I love mushrooms. You can add bell pepper as well, as I have done that and thought it gave it good flavor. Just have fun and throw in whatever ingredients you like!
This is my new favorite soup! Yay!
And now for a thought for the day:
"Self worth is not measured by accolades, but by being able to look in the mirror and smile. -Janice Harris "
and "As you get older you will understand more and more that it's not about what you look like or what you own, it's all about the person you have become"
Have a wonderful day! and EAT SOUP!
Saturday, January 16, 2016
Perfect Roasted Vegetables
I have been roasting my vegetables more and more lately and enjoying them. I found this recipe and tips on how to do that on Mels kitchen cafe and am going to send you to her site, as I do follow her tips,
I usually put all my veggies into a big bowl, put a little oil over the top and then with my hands stir them all around so they are very lightly coated and then put them onto the cookie sheet.
I used to roast them at 400 degrees, but she is right, 425 is better!
go here to see her tips and her pictures !
ENJOY!
I usually put all my veggies into a big bowl, put a little oil over the top and then with my hands stir them all around so they are very lightly coated and then put them onto the cookie sheet.
I used to roast them at 400 degrees, but she is right, 425 is better!
go here to see her tips and her pictures !
ENJOY!
Whole Grain Honey Bran Muffins
I don't know why, but I saw a picture of these and just had to make them, maybe cuz it brings back good memories of when I would buy honey bran muffins at the bakery, thinking bran is good for you but seeing all the honey sticky stuff they put on top and wondering how fattening they are. However, I loved these!
I found this recipe on Mels Kitchen Cafe, I LOVE LOVE her recipe site. And I love these muffins! they do not have a sticky top, but that is good!
Whole Grain Honey Bran Muffins
Ingredients:
4 cups wheat bran ( I bought all bran cereal)
1 cup wheat germ (I did not have this so I used 5 cups wheat bran)
2 cups boiling water
3/4 cup melted coconut oil or melted butter (I used stick of melted butter and 1/4 cup melted coconut oil)
1/4 cup brown sugar
1/2 cup molasses
1/2 cup honey
3 large eggs
1 tsp vanilla
3 1/4 cups whole wheat flour (I used my white flour as I was too tired to grind up my whole wheat flour,and too impatient)
1 1/4 tsp baking powder
1 tsp salt
1 Tblsp baking soda
2/3 cup milk
1 1/4 cups buttermilk (I just used 2 cups buttermilk and no reg milk)
Directions:
In a large bowl combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. Let it rest 5 to 10 min
Stir in the coconut oil or butter, sugar, molasses, honey, eggs and vanilla.
In another bowl, whisk together the flour, baking powder, salt and soda.
Whisk together the milk and buttermilk.
Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (dont over mix or muffins might be dense)
Let the batter rest for 20 to 30 minutes if you have time.
Preheat oven to 350
Fill lightly greased muffins tins about 2/3 full and bake for 18 to 22 min (Mine were just right at 18 min) until the tops spring back lightly to the touch.
Dont overbake, we dont want dry muffins.
Cooled muffins can be stored covered at room temp for 2 to 3 days. or you can freeze them.
You can go here to see pic
I found this recipe on Mels Kitchen Cafe, I LOVE LOVE her recipe site. And I love these muffins! they do not have a sticky top, but that is good!
Whole Grain Honey Bran Muffins
Ingredients:
4 cups wheat bran ( I bought all bran cereal)
1 cup wheat germ (I did not have this so I used 5 cups wheat bran)
2 cups boiling water
3/4 cup melted coconut oil or melted butter (I used stick of melted butter and 1/4 cup melted coconut oil)
1/4 cup brown sugar
1/2 cup molasses
1/2 cup honey
3 large eggs
1 tsp vanilla
3 1/4 cups whole wheat flour (I used my white flour as I was too tired to grind up my whole wheat flour,and too impatient)
1 1/4 tsp baking powder
1 tsp salt
1 Tblsp baking soda
2/3 cup milk
1 1/4 cups buttermilk (I just used 2 cups buttermilk and no reg milk)
Directions:
In a large bowl combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. Let it rest 5 to 10 min
Stir in the coconut oil or butter, sugar, molasses, honey, eggs and vanilla.
In another bowl, whisk together the flour, baking powder, salt and soda.
Whisk together the milk and buttermilk.
Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (dont over mix or muffins might be dense)
Let the batter rest for 20 to 30 minutes if you have time.
Preheat oven to 350
Fill lightly greased muffins tins about 2/3 full and bake for 18 to 22 min (Mine were just right at 18 min) until the tops spring back lightly to the touch.
Dont overbake, we dont want dry muffins.
Cooled muffins can be stored covered at room temp for 2 to 3 days. or you can freeze them.
You can go here to see pic
Friday, January 15, 2016
Chicken Tetrazinni
I made a casserole for dinner tonight and I think it was pretty good. I will make it again! It could be done meatless and just add veggies (like zucchini and broccoli and pepper and onions cooked.)
but Lacey thought I should have made it a bit saucier, so
I suggest you 1 1/2 the sauce (which does not mean double , it means do it as it says but then also add 1/2 more of each ingredient, for example, it calls for stick of butter, do one stick and half of another stick, got it?)
Chicken Tetrazzini
6 cups chicken, cooked and diced
8 oz wide noodles
1/2 lb grated american cheese
White Sauce:
1 stick butter
1 cup flour
1 1/2 tsp salt
1 med. onion, grated (or chopped real fine)
1 tsp paprika
1/2 tsp curry powder (this made it taste good)
3 pt milk (I think that means 3 pints, which is 6 cups milk, however I used 2 cans chicken broth and the rest milk)
1 jar sliced mushrooms (I used fresh mushrooms and sauteed them)
1 green pepper, diced small
1/2 tsp black pepper
Cook noodles, butter them well, and set aside.
Put in butter in big sauce pan and let it melt, saute the onion, green pepper, and mushrooms. Then stir in the flour, using a whisk, (mine always clumps together, once it is all clumpy then I add liquid)
Stir in chicken broth and milk, with whisk mix it all together well and keep stirring until thickened. Add in your salt, pepper, paprika and curry (I added them right after the milk). I put just a bit more curry. Stir until sauce is thickened.
Place noodles and chicken in 3 quart oblong casserole pan. Add sauce and sprinkle cheese on top. Bake 30 min at 350.
This recipe says it serves 16 (maybe more like 10 to 12)
Yummy!
I served it with my homemade bread sticks and it was TO DIE FOR!
for extra richness, you could use half and half instead of milk, but I loved the chicken broth flavor, so I would definately add that! we used one can chicken broth and one can beef broth as I couldnt find two cans of chicken and it was still good!
I just found another recipe like this one, however they added frozen broccoli cooked and drained onto the noodles when you add the chicken. They also used a can of French Fried Onions and during the last five minutes of baking time added the onions to the top and finished baking. I think that sounds yummy!
Thought for the day:
( I found it on facebook, not sure of the source)
We get so worried about being pretty. Let's be pretty kind. Pretty funny. Pretty smart. Pretty strong.
but Lacey thought I should have made it a bit saucier, so
I suggest you 1 1/2 the sauce (which does not mean double , it means do it as it says but then also add 1/2 more of each ingredient, for example, it calls for stick of butter, do one stick and half of another stick, got it?)
Chicken Tetrazzini
6 cups chicken, cooked and diced
8 oz wide noodles
1/2 lb grated american cheese
White Sauce:
1 stick butter
1 cup flour
1 1/2 tsp salt
1 med. onion, grated (or chopped real fine)
1 tsp paprika
1/2 tsp curry powder (this made it taste good)
3 pt milk (I think that means 3 pints, which is 6 cups milk, however I used 2 cans chicken broth and the rest milk)
1 jar sliced mushrooms (I used fresh mushrooms and sauteed them)
1 green pepper, diced small
1/2 tsp black pepper
Cook noodles, butter them well, and set aside.
Put in butter in big sauce pan and let it melt, saute the onion, green pepper, and mushrooms. Then stir in the flour, using a whisk, (mine always clumps together, once it is all clumpy then I add liquid)
Stir in chicken broth and milk, with whisk mix it all together well and keep stirring until thickened. Add in your salt, pepper, paprika and curry (I added them right after the milk). I put just a bit more curry. Stir until sauce is thickened.
Place noodles and chicken in 3 quart oblong casserole pan. Add sauce and sprinkle cheese on top. Bake 30 min at 350.
This recipe says it serves 16 (maybe more like 10 to 12)
Yummy!
I served it with my homemade bread sticks and it was TO DIE FOR!
for extra richness, you could use half and half instead of milk, but I loved the chicken broth flavor, so I would definately add that! we used one can chicken broth and one can beef broth as I couldnt find two cans of chicken and it was still good!
I just found another recipe like this one, however they added frozen broccoli cooked and drained onto the noodles when you add the chicken. They also used a can of French Fried Onions and during the last five minutes of baking time added the onions to the top and finished baking. I think that sounds yummy!
Thought for the day:
( I found it on facebook, not sure of the source)
We get so worried about being pretty. Let's be pretty kind. Pretty funny. Pretty smart. Pretty strong.
Sunday, January 10, 2016
Peppermint Bark Cheesecake Dip
For our family Christmas party, we each bring an appetizer and dessert, Megan brought this that she found on pinterest and I LOVED IT!
so on my blog it goes:
it came from a blog called "apumpkinandaprincess.com"
1/2 cup Marshmallow fluff
1/2 cup mini chocolate chips
1/2 cup cool whip
1/2 cup powdered sugar
8 oz cream cheese
1 cup Andes peppermint baking chips
In a stand mixer, beat cream cheese until light and fluffy. Add in marshmallow fluff and cool whip. Slowly add powdered sugar until combined.
Fold in Andes mints and mini chocolate chips.
Chill for at least 2 hours before serving!
Dang good. For a picture of this dip go here:
And now for a thought for today:
"The people around us are not perfect. People do things that annoy, disappoint, and anger. In this mortal life, it will always be that way. Nevertheless we must let go of our grievances.
Part of the purpose of mortality is to learn how to let go of such things. That is the Lord's way. "
Dieter Uchtdorf
so on my blog it goes:
it came from a blog called "apumpkinandaprincess.com"
1/2 cup Marshmallow fluff
1/2 cup mini chocolate chips
1/2 cup cool whip
1/2 cup powdered sugar
8 oz cream cheese
1 cup Andes peppermint baking chips
In a stand mixer, beat cream cheese until light and fluffy. Add in marshmallow fluff and cool whip. Slowly add powdered sugar until combined.
Fold in Andes mints and mini chocolate chips.
Chill for at least 2 hours before serving!
Dang good. For a picture of this dip go here:
And now for a thought for today:
"The people around us are not perfect. People do things that annoy, disappoint, and anger. In this mortal life, it will always be that way. Nevertheless we must let go of our grievances.
Part of the purpose of mortality is to learn how to let go of such things. That is the Lord's way. "
Dieter Uchtdorf
Subscribe to:
Posts (Atom)