One Bowl Brownies

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Ingredients:
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
chocolate chips (optional)

1.  Preheat oven to 350 degrees.
2.  Microwave chocolate squares and butter in a large bowl on HIGH for about 1 minute (or until butter is melted).  Stir until chocolate is melted.
3.  Add sugar and mix.  Stir in the eggs and vanilla.  Mix in the flour and nuts.  At this point I tossed in a few handfuls of semi-sweet chocolate chips.
4.  Spread batter into a greased 9×13″ pan.  Bake for 33-35 minutes.  Do not over bake.

Source:  Sweet Designs: A Blog By Amy Atlas 

Roasted Asparagus with Olives

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This is a quick and easy side dish and perfect for spring when asparagus is in season (and on sale!).

1 1/2 pounds asparagus, trimmed
1/2 cup kalamata olives, pitted
1 tablespoon extra-virgin olive oil
1 teaspoon lemon pepper seasoning

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil.
2. Place asparagus and olives on prepared baking sheet. Drizzles with olive oil and sprinkle the lemon pepper. Toss to coat.
3. Roast in preheated oven for 10 to 12 minutes (depending on thickness of the asparagus).

Source: Sandra Lee Semi-Homemade 20-minute meals

Bread Excellent – White or Wheat

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This bread lives up to its name – it is delicious! The title of this bread comes from my mom’s recipe. This recipe is a compilation of her recipe, my additions, and a “Make-a-Mix” recipe. I use my bread machine as a dough machine then put the dough into bread pans – but this works just as well being made in a bowl by hand. I make a bread “mix” and store it for making bread throughout the week. The process is the same for White or Wheat Bread.

Ingredients for White Bread Mix:
20 cups bread flour
1 1/2 cups powdered milk
1 1/3 cups gran. sugar
4 1/2 tsp salt

Ingredients for Whole Wheat Bread Mix:
20 cups whole wheat flour ( I grind my own flour to insure we are getting all the goodness. I use 12 cups Hard White flour, 3 cups Hard Red or Bronze flour, 5 cups Spelt flour – you can use what works for you)
1½ cups powdered milk
1 1/3 cups gran. Sugar
6 tsp salt

1. Mix all ingredients together in a large container. This will store for 4 months in the pantry.

Ingredients for Bread:
1 tbsp Instant Yeast
7 Cups Bread Mix
1 tbsp Lecithin Powder (optional)
1/3 cup oil (I use olive)
1 egg beaten
2 cups very warm water
Butter

1. Put yeast, bread mix, Lecithin Powder, and oil in large bowl or bread machine
2. Add Olive Oil
3. Add beaten egg with enough of the very warm water to make 2 ¼ cup liquid.
4. Mix all ingredients together until very well blended adding additional mix 1 tablespoon at a time, if dough is too sticky

If using a bread machine set on dough setting, if not:

5. Pour out onto flour covered or non-stick sprayed surface. Knead for 10 minutes.
6. Place dough in large greased bowl , cover and let the dough rise in a warm place until double.
7. Punch dough down. Let rise about 20 min more.
8. Turn dough out onto non-stick sprayed surface.
9. This will make 2 large loaves, 3 medium loaves or 6 baguette shapes. Separate bread according to how many loaves you are making. and roll into bread loaf shape.
10. Place into non-stick sprayed bread pans or large cookie sheet for baguettes. Let rise for 30 minutes in warm place. I turn my oven on at this point and let the bread raise in the pans on top of the oven covered with a cloth – if they are raising fast they will only need 20 min to raise.
11. Bake for 18-25 (depends on the size of your loaf) minutes in 350 oven or until golden – wheat bread will take longer than white and will be darker.
12. When bread is done, remove from pans, place on cooling rack and brush tops with butter.

Enjoy!

Source: My mom, Make-a-Mix and me

The Ultimate Homemade Green Bean Casserole

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Forget those canned onions. This is not yo’ mama’s green bean casserole! Don’t be alarmed at the length of directions. It’s quite simple, really.

Ingredients:

1 lb. shallots, peeled and sliced 1/8 inch thick on a mandoline
2 cups canola oil
kosher salt
1 1/2 lbs. white button mushrooms, rinsed and spun in a salad spinner
2 t. soy sauce
2 t. lemon juice from 1 lemon
2 cups low sodium chicken stock
1 1/2 cups heavy cream
2 T. butter
2 cloves garlic, finely minced
1/4 cup flour
freshly ground pepper
2 lbs. green beans, ends trimmed and cut into 2 inch segments

Directions:

1. Combine shallots and oil in a wok or medium non-stick saucepan. Shallots should barely stick
out above level of oil. Place over high heat and cook, stirring frequently until shallots are
completely soft, about 12 minutes. Meanwhile, line rimmed baking sheet with 6 layers of
paper towels.

2. Continue to cook, stirring constantly until shallots are light golden brown, about 8 minutes.
Immediately strain through a fine mesh strainer set in heat proof bowl or saucepan. Set
shallot oil aside. You should have about 2 cups of fried shallots.

3. Transfer fried shallots to paper towels. Lift up one end of top paper towel and roll shallots
off onto second. Blot with first towel to absorb excess oil. Repeat 4 more times, transferring
shallots from one paper towel to the next until only one paper towel remains. Season well with salt. Allow to cool completely, about 45 minutes. Once cooled, transfer shallots to sealed airtight container. Shallots can be made up to 1 month in advance.

4. Smash mushrooms under bottom of large skillet until broken into 1/4 to 1/2 inch pieces. Roughly chop into pieces approximately 1/8 to 1/4 inches large. Set aside. Combine soy sauce, lemon juice, chicken stock, and heavy cream in 1 quart liquid measure or medium bowl.

5. Add 2 tablespoons reserved shallot oil (save remainder in an airtight container for another use) and butter to 12 inch non stick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes. Reduce heat to medium high. Add garlic and cook stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly until light golden blonde, 1 to 2 minutes. Whisking constantly, add stock and cream mixture. Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.

6. Adjust oven rack to lower-middle position and preheat oven to 350. Bring 1 gallon of water and 1/4 cup kosher salt to boil over high heat. Fill large bowl with 1 quart ice cubes and 2 quarts water. Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through colander set over sink and immediately transfer to ice water until completely cooled. Drain green beans and set aside.

7. Combine green beans, mushroom sauce, and 1 cup fried shallots. Transfer to 9×13 rectangular casserole or 10×14 oval casserole. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried shallots and serve.

Source: Serious Eats

Blueberry Oatmeal Bake

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You may as well be eating dessert for breakfast with this recipe. You can use other fruit, I’ve just usually stuck with blueberries.

Oatmeal Bake

1 egg
1/4 c. applesauce (unsweetened)
1/2 c. milk
1/4 c. + 1/8 c. sugar
1 1 /2 c. quick oats
1/2 tsp. salt
1/2 Tbs baking powder
Desired amount of desired fruit (I’ve only ever used blueberries-and at least 1 cup)
Cinnamon
Brown Sugar
Yogurt (we love vanilla flavored with this)
Fruit to top with

1-In a mixer (or by hand works also-a mixer is just faster) blend the egg, applesauce, milk and sugar.
2-Add the oats, salt, and baking powder to the mixture and mix until combined.
3-Add you fruit and combine that by hand mixing gently (especially if blueberries).
4-Place in a greased 8×8 pan.
5-Sprinkle Brown sugar and cinnamon on top until desired coverage is reached.
6-Cover with foil and bake at 350 for 30 minutes.
7-Remove from oven and cool for 2-3 minutes. Top with yogurt and more fruit.

**For my family of 4 “real food eaters” an 8×8 pan is not enough. Remember, it tastes like you’re eating dessert. I usually double the recipe, put it in a greased 9×13 and bake for about 40-50 minutes.

I looked everywhere online to find this particular recipe to give credit to it. I remember I got it from a couponing website when I was “researching” when I first started couponing. I couldn’t find a link that I e-mailed to myself (my sole purpose for signing up for Pinterest-so I wouldn’t have to go through 100 e-mails to find the recipe link I sent to myself). I also could not find a comparable recipe (comparable enough to suit me) online when I did a search.

Stuffed Peppers

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This stuffed pepper recipe is adapted from an America’s Test Kitchen recipe. Who can resist Christopher Kimball with his tiny round glasses, bow tie, and apron….*wink, *wink!
At any rate, these southwestern gems pack tons of flavor and texture. A great vegetarian option, and the filling and be frozen for another meal down the road!

Ingredients:

4 large sweet bell peppers (green is pictured, but I would recommend using red, yellow or orange)

1 T. salt
1/2 C. white rice
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1/2- 1 jalapeno, minced (or you could use a 3 oz. can of mild green chilies)
1 14 oz. can black beans, drained and rinsed.
1 C. corn (canned or frozen, whichever you prefer)
2 green onions, sliced
1/2- 1 tsp chipotle chili powder (start with less and add more to taste)
1 tsp. kosher salt
1/4 tsp. black pepper
1 14.5 oz. can diced tomatoes
1 1/4 C. cheddar or pepperjack cheese, divided
3-4 T. chopped fresh cilantro
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare peppers by washing, slicing tops off and removing insides. Bring 4 quarts of water to a boil and add 1 T. salt. Boil whole peppers for 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to the already boiling water and cook until tender, about 13 minutes. Drain carefully and throughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.
5. Add corn, beans, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
6.Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine. Taste the mixture and add any salt, pepper, or more chili powder as desired.
7. Place peppers in a baking dish whole and upright, or slice them in half (pictured) and lay them in the baking dish. Evenly divide mixture between the peppers.
8. Top peppers with remaining 1/4 C. cheese.
9. Bake at 350 for about 30 minutes.
Serve with sour cream and fresh chopped cilantro, you could also add some crispy tortilla strips.

Sour Cream Chocolate Chocolate Chip Banana Bread

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Admittedly, this recipe is similar to some previous postings: Anne’s Banana Chocolate Chip Bread and Julie’s Banana Sour Cream Muffins. But since this recipe has sour cream and chocolate, I guess you could say it’s a great combination of the two! If you’d like to lessen the fat by replacing the sour cream with yogurt, you may be interested in viewing this article beforehand.

Ingredients:
non-stick cooking spray
1 stick of salted butter, softened to room temp.
1/2 C sugar
1 egg
2 large or 2.5 small ripened bananas, mashed
1/2 C sour cream
1 t vanilla
1 t baking soda
2 T cocoa powder
1 C flour
1 C mini (or regular) chocolate chips
1/2 C chopped walnuts (opt.)
1. {Mash your bananas if you haven’t already.} Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan–or 2 mini pans–with non-stick cooking spray (I recommend the type with flour in it).
2. In a large bowl, cream together butter and sugar. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
3. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a KitchenAid mixer).
4. Add chocolate chips and nuts.
5. Pour batter into loaf pan(s) and bake 50 min.-1 hour. (This loaf took around an hour and 10 minutes.)
6. Insert tooth pick in center of loaf; the bread is done when the tooth pick comes out clean. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
7. Remove bread to a cooling rack. Enjoy!
Source: I found this on Pinterest, originally posted by Alice to savorysweetlife.com

Jamba Juice’s Strawberries Wild Knock-Off

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I’m expecting my second child in just two short weeks. I’ve started to pull out my recipes that are quick to make, nutritious, and can easily be eaten while I’m nursing. (I was always starving while I nursed my first baby!)  Enter Smoothies. I LOVE Jamba Juice…. sadly I live in the part of the country that there are none. That’s not a problem…. with some trial and error, I think I’ve made up a good knock-off of one of their more popular smoothies. Enjoy!


Jamba Juice’s Strawberries Wild Knock-Off 
1 c. apple juice
1 banana
1c. frozen strawberries
1 (6 oz.) light vanilla yogurt (you could also use frozen yogurt if you have that)
½ c. ice

Blend, and enjoy!

German Chocolate Caramel Brownies

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Do you see that ooey-gooey, nutty goodness amidst the chocolate? Oh yeah, baby. THAT’S why I LOVE these brownies. THAT’S why they’re my all time FAVORITE. Mmm-MMM! And don’t let the steps (or the margarine) fool you, either. They’re pretty easy and most definitely worth it.
Ingredients:
50 Kraft caramels (1 pkg)
1 Cup Evaporated Milk, divided
1 German Chocolate Cake Mix
3/4 Cup (1.5 sticks) Margarine, melted (as much as I LOATH to say it, butter does an ok job, but margarine does it better. Please tell me I never have to say those words again…)
1.5 Cups Chocolate Chips (your favorite–we use semi-sweet)
1 Cup Chopped Walnuts or Pecans–pecans are shown here, optional
1. Preheat oven to 350 degress F, and unwrap all the caramels into a medium-small microwavable bowl.
2. Add 1/2 Cup Evaporated Milk to the caramels and microwave for 1 minute increments (about 5 increments), stirring between each minute until smooth and creamy (or melt in a double broiler). Set aside.
3. Mix the cake mix, the last half cup of evaporated milk, and melted margarine with a mixer for 3-4 minutes until everything is well incorporated, smooth, and light brown in color. The batter should be fairly stiff.
4. Pour 1/2 of the cake batter into a greased 9×13″ cake pan and smooth to the edges.
5. Bake for 6 minutes.
6. Sprinkle chocolate chips and nuts over the cake, immediately after removing it from the oven. They may sink a little and that’s ok.

I was trying to appease the nut-lovers (myself and Mr. Blue Eyes) and the nut-haters (the kids) and did half and half. What we won’t do for love? (notice they’re equal halves…muahahahaha!)

7. Pour creamy caramel mixture over the chips and nuts.

8. Using the unused portion of the cake batter, drop spoonfuls over the caramel. Try to smooth it out over the top as best you can. Sometimes it seems like it doesn’t work too well, but don’t give up! Even if you can still see mostly caramel, it’s ok. (That has happened to me.) The cake batter seems to have a mind of its own and knows to bake up over the caramel.

9. Pop it into the still-hot oven and bake again for 18 minutes. Voila! The yummiest brownies you’ll ever eat!
10. Cool completely and dive in!

A Few Notes:
~Kraft caramels melt the best. 
~German Chocolate Cake mix tastes and bakes the best, although I have used Devil’s Food and Swiss Chocolate and they turned out fine, too. The German Chocolate seems to hold the chips and nuts up best.
~I have seen recipes that use caramel ice cream topping–the kind in the microwavable jar–in place of the caramel/milk mixture. I have never tried it, but it seems like a good idea if you’re in a pinch.
~There is really no way (that I know of) to test to see if these are done. Because of the caramel, they will always be slightly “jell-o-ish” (is that even a word?!) right after you get them out of the oven. There’s no harm in leaving them in for a few extra minutes just in case, but be careful not to overcook them. Hard brownies/hard caramel = No Bueno!
~I don’t know why, but I have never made a batch that didn’t “fall” a little. If you know why this is and how to prevent it, PLEASE let me in on your secret!
~And this is the most important! These are a taste-melding brownie. As much as I love hot, fresh-from-the-oven brownies, these taste the best when they are made the day before (or the morning of at the latest). Trust me.
Source: The best mama in the world, Karri H!
~Kara

7 Up Biscuits

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I have always wanted to learn how to make a good, “from scratch” biscuit. This recipe caught my eye because the biscuits not only looked great, but only requires 4 ingredients! Looks like lots of effort, right?

Ingredients:

2 cups baking mix (Jiffy or Bisquick)

1/2 cup sour cream

1/2 cup 7 Up
1/4 cup melted butter

1. Preheat oven to 450 degrees.

2. Cut sour cream into biscuit mix.

3. Stir in 1/2 cup 7 Up. The dough will be very soft.

4. Sprinkle additional baking mix on to your counter. Knead and fold dough until covered in your baking mix. Pat dough out and cut biscuits using a round biscuit/cookie cutter.

5. Melt butter in a 9 inch square pan.

6. Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.

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