Fudge Covered Brownies...Copycat Recipe

1 cup butter, melted
1 cup flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup chopped walnuts
1 (14 oz.) can sweetened condensed milk
2 cups sugar...
2/3 cup cocoa
2 eggs
3 teaspoons vanilla
1 (12 oz.) package chocolate chips

Preheat oven to 350 degrees. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.

Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars.

Roasted Cherry Tomatoes

A pint of cherry tomatoes
some olive oil
sea salt
cracked pepper

Toss all on a rimmed cookie sheet. Roast at 450 for 20min. They will burst and caramelize. Sooooooooooo good! I could have just eaten those. They tasted like soup.

Skillet Cornbread

1¼ cups yellow cornmeal
1¼ cups all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
1¾ cups buttermilk
1 egg...
4 tablespoons unsalted butter, cut into 4 pieces

Preheat oven to 425 degrees F.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.
Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes.

Butterscotch Cake Mix Cookies

1 box butter pecan cake mix
2 eggs
1/2 c oil
1 bag butterscotch chips, 11oz...

Mix together the top three ingredients until well blended, then fold in the butterscotch chips. Chill for 15min prior to baking. Drop onto ungreased cookie sheet. Bake 350 for 10-15 min. Made 30 cookies.

****Original recipe called for butter yellow cake mix, cooked for 9 min and made 24.***

The Best Rolls

3/4c warm water
1 egg, beaten
3c bread flour
6T sugar...
2T dry milk
1t salt
6T butter, soft
1 pkg yeast

Place in bread machine container, in order listed. Put on dough cycle. When done, remove dough and make into roll shape. Put into a greased 9x13 and let rise until double. Bake 400 for 12 min.

Potato Soup

4c peeled and cubed potatoes
1c chopped celery
1 onion, chopped
2c chicken broth
2 tsp salt
1 can evaporated milk...
3T butter
pepper to taste

Combine potatoes, celery and onion in pan. Pour broth over, then add salt IF needed.
Simmer until potatoes are tender, about 20min. Stir in the milk and butter. Heat through, don't boil. Add pepper to taste.

 

Brownies

1 cup butter, melted
1/2 cup cocoa powder
4 eggs
1 1/2 Tbsp vanilla
2 cups sugar ...

2 cups flour

Frosting
1/4 cup butter, room temperature
1/4 cup cocoa powder
1/4 cup milk
2 1/2 cups powdered sugar

Preheat oven to 350°
Line a 9x13 pan with foil and spray with cooking spray. Set aside. In bowl of stand mixer combine melted butter and cocoa powder. Mix on medium speed until all lumps are gone.
Add in eggs and vanilla and beat until thickened and smooth, about 1 minute. Add in sugar and beat until incorporated and finally add in flour and mix until combined.
Spread in prepared pan and bake 15-20 minutes until center is just set.
While the brownies are baking prepare your frosting my beating the butter and cocoa powder together. Add in milk and powdered sugar and beat until smooth.
Allow the brownies to cool for about 10-15 minutes and then spread on frosting. The brownies will still be warm, this is what you want.
Allow brownies to cool completely before cutting into squares,

 

Honey Bun Cake

Mix together:
1 box yellow cake mix,
3/4c. Veg. Oil,
1 small box instant vanilla pudding,...
4 eggs,
8oz. Cup sour cream,
2/3 c. Water.

Pour half batter in greased 9x13 pan.

Mix together in separate bowl:
1 c. Brown sugar
3 tsp. Cinnamon.

Sprinkle half that mixture on batter an swirl with fork or knife. Pour remaining batter on top of that and sprinkle the cinnamon & sugar and swirl again. Don't over swirl.

Bake at 325 for 40-50 minutes.

Make a glaze of:
2c pwd sugar
3-4T milk
1t vanilla

Pour over HOT cake

Irish Soda Bread

16oz sour cream
1c sugar
3 eggs
3c self rising flour, sifted (I make my own)
15oz golden raisins or currents (I omitted)

Beat the sour cream, sugar and eggs until pale yellow and thicker. Measure and sift the flour. Mix in the flour one spoonful at a time, about 1/2c additions. Let each scoop mix in before adding another scoop. Fold in the raisins or currents. Scoop into bundt pan that's been greased. Bake 350 for 1 hr. Test to make sure it's done. Let cool then remove from pan.

Banana Nut Bread

1c sugar
3 mashed bananas, ripe
2c flour
1/2t salt...
1 egg
1/2c oil
1t baking soda
1/2c chopped and toasted pecans

Preheat oven to 350
Grease a loaf pan

Mix oil, sugar and egg. Beat well. Add mashed banana. Stir. Add the dry ingredients until just mixed. Fold in pecans. Scrape into the prepared loaf pan and bake for 1 hr or until toothpick is clean when poked in the center.

Simple Vanilla Ice Cream

1 1/2c WHOLE milk
1 1/4 c sugar...
3c heavy cream
1 T vanilla

In a bowl, mix the whole milk and sugar until sugar is dissolved, about 2 min. Add heavy cream and vanilla. Stir. Freeze according to your machines directions.

Make Ahead Buttermilk Pancake Mix

12 Cups All-Purpose Flour
¾ Cups Sugar
1 ½ Cups Dry Buttermilk Powder
3 Tablespoons Baking Soda...
6 Tablespoons Baking Powder
1 Tablespoon Kosher Salt

Mix all ingredients in a large bowl with a wire whisk to combine well.
Store in a dry cool place in a fitted container for up to 3 months.

To Prepare Pancakes:

For every 1 ½ cups of dry mix add 1 egg, 1 ½ tablespoons vegetable oil and 2/3 cup of water. (I also add a splash of vanilla and dash of cinnamon)
Stir until just combined.
Cook on a preheated griddle. 

Pizza Crust

 1 Tbsp. active dry yeast
1 cup warm water
2 tsp. sugar...
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cups flour

Dissolve the yeast in the water. Add the rest of the ingredients in and mix.

Dump onto a floured surface. Knead into a smooth dough (five minutes or so).

Roll out and press down onto a greased pizza pan. Add toppings.

Bake at 450 degrees . for around 12-15 minutes until the crust looks crispy and lightly browned.

Olive Oil Drop Biscuits

3c flour
1t garlic salt
2t baking powder
2t sugar...
1/2c olive oil
3/4c-1c milk
1/2 c grated cheese

Mix all but the cheese in a bowl until combined, but not runny. Fold in cheese. Drop by spoonful onto greased cookie sheet. Bake 400 for 18-25min. Yield 12

The BEST Pinto Beans!

3 1/2 cups dried pinto beans, sort out rocks and bad ones
1/2 cup brown sugar
salt to taste
1/2 tsp. black pepper
1 tsp. red pepper flakes
1 Tbsp. molasses
12 oz. lean bacon
3 cups tomato juice
1 tsp. dried mustard
1/2 large onion, chopped

Put beans in large pot and cover with water and salt well. Cook beans until soft. Check often as you may need to add more water. When beans are completely cooked drain them, setting aside a few cups of the bean broth, and add tomato juice, spices, molasses. Slowly cook onion and bacon in frying pan. Drain. Add to beans. Add enough of the reserved bean broth to cover beans by one inch. Let this simmer slowly and watch carefully as beans seem to scorch easily, for about one to two hours. Excellent served with cornbread!

Fruit Cake Cookies

1/2lb Claxton fruit cake, chopped
1 yellow cake mix
1/8tsp almond flavoring
1/3c oil
2 eggs

Preheat oven to 350. Combine all ingredients in a bowl. Stir with a spoon, as to not break up the fruit cake too much. Roll into walnut sized balls and place on a greased cookie sheet. Bake 10-13min. Store in an airtight container. These keep very well, if they last long enough.

Jam Bars

3/4c butter
1c packed brown sugar
1 1/2c flour
1 1/2c oatmeal
10oz jar of jam or preserves (any flavor you like)

Cream the butter and the sugar until light and fluffy. Add the flour and oatmeal. Mix well. Press half the mixture evenly, into a greased 9x13 pan. Spread with jam, then sprinkle remaining crumbs over top. Bake at 400 for 20-25 min. Cool, then cut into bars.

Fruit Loaf Cake

2 pkgs dates, chopped small
2c walnuts, chopped small
1c pecans, chopped small
1/4lb candied cherries, chopped small
1/4lb candied pineapple, chopped small
7oz coconut
2 (14oz) cans sweetened condensed milk

Heat oven to 250. Grease a 8x4 loaf pan. Mix the dates, nuts, fruit and coconut in a bowl. Add the cond. milk and mix well. Pour into prepared loaf pan. Bake for 90 min. Let cool. You can serve immediately or you can wrap in foil and can be stored for a week.

*I suggest that you let it sit for a couple days before serving to blend flavors.*

Peanut Butter Spread

2 cups brown sugar
1 cup water
2 Tablespoons light corn syrup
2 tsp vanilla extract
2 cups creamy peanut butter
7 oz jar marshmallow creme

In a small saucepan combine the first 3 ingredients. Bring to a boil. Remove from heat and cool completely.

In the bowl of a stand mixer, combine peanut butter, marshmallow creme and vanilla extract. Beat on low just until combined. Slowly add in the brown sugar mixture. Beat on medium speed until fluffy, about 2 minutes. Store in refrigerator up to 3 months.

Serve on toast or biscuits. Wow.

Roasted Veggie Dip

8 ears corn, cut off
2 large poblano peppers, halved and seeded
1 large red bell pepper, halved and seeded
6 roma tomatoes, halved and seeded
2 large red onions, sliced ½ inch thick
2 tablespoons butter
1 tablespoon minced garlic
2½ cups heavy whipping cream
1 teaspoon cayenne
1 teaspoon garlic powder
½ teaspoon salt
2 (8-ounce) packages Oaxaca cheese, shredded
2 (8-ounce) packages cream cheese, softened
1 pound fontina cheese, shredded

Preheat oven to 450°. Line 2 rimmed baking sheets with foil.
Place corn and peppers on one pan. Place tomatoes and onions on other pan. Bake corn and peppers, stirring corn occasionally, until they appear blistered, 30 to 35 minutes. Place peppers in a resealable plastic bag. Seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop.
Bake tomatoes and onions until they appear blistered, 30 to 35 minutes. Let cool slightly, and chop. In a large Dutch oven, heat butter over medium heat until melted. Add garlic, cooking for 1 minute. Add cream, corn, peppers, tomatoes, onions, cayenne, garlic powder, and salt, stirring to combine. Reduce heat to medium-low. Add cheeses, stirring until cheese is melted. Serve with tortilla chips.