Mint Brownies

I love love love Mint Brownies. These are so fudgy and yummy you might want to eat the whole pan yourself. These have a few steps but are relativly easy to make. They are also better than any brownie you can buy from the store or make from a box. This is my brownie recipe I use no matter what kind of brownies I am making. Whether plain ones, mint, cheesecake, ect. This is a good one to add to your recipe box and you can also halve the brownie recipe for a 9x13 inch pan real easily.
Look at all of the chocolatey goodness:

Mint Brownies

Brownie:
1 1/4 cup butter,softened
4 cups sugar
8 eggs
2 cups flour
1 1/4 cup baking cocoa
1 tsp salt
2 tsp vanilla

Mix the butter and sugar until well combined. Add the eggs and mix well. Add the dry ingredients and mix well. Then add the vanilla. Pour batter into a large cookie sheet. Bake at 350 for about 20-25 minutes. Do not over bake them. Check with a toothpick to test if done.Let cool completely.

Mint Layer:
2 cups powdered sugar
1/2 cup butter
1 T. Water
1/2-3/4 tsp mint extract
3 drops green food coloring

Combine all and beat until creamy. Spread on the cooled brownies. Refrigerate for 15-20 minutes.(I double this for my large cookies sheet but if you would like less minty frosting then don't double it~my husband prefers less frosting in general)
Spread all over the brownies like so:

Chocolate Ganache:
2 1/4 cups heavy cream
1 1/2 sticks butter
1/4 cup plus 1 T. baking cocoa
1/4 cup corn syrup
1 lb. semisweet and milk chocolate, chopped into pieces(I use choclate chips but you can use good chocolate if you want)
1 T. vanilla

Combine the cream, butter,cocoa, and corn syrup in a saucepan, and bring to a simmer over medium heat. Place chopped chocolate or chocolate chips in a large bowl. Dump the simmering cream mixture over the chocolate. Let sit for 2 minutes and then whisk until chocolate is melted and mixture is smooth. Add vanilla and whisk to blend. Cover and let refrigerate until spreadable consistancy. Spread over the Mint layer on Brownies.
Like so:

You can also beat the ganache with and electric mixer, after it cools, to make it fluffier like frosting. I have done it both ways!!

Black Bottom Cupcakes

My sister in law Rachel gave me this recipe. These are so yummy!! Most people like them without frosting but I prefer them with frosting so you choose. I usually frost them with a homemade chocolate ganache. But they are still tasty just by themselves.
Don't those look tasty?

Black Bottom Cupcakes
Cake:
1 cup sugar
1 egg
1/2 cup oil
1 T. white vinegar
1 tsp vanilla
1 cup water
1 1/2 cup flour
1 tsp baking soda
1/4 cup cocoa
1/4 tsp salt

Filling:
8 oz softened cream cheese
1 egg
1/3 cup sugar
1 cup chocolate chips
1 cup coconut(if you don't like coconut you can leave this out)

Mix all the cake ingredients until combined. Fill lined muffin tins up about 1/3 of the way full. Next mix all of the filling ingredients together and place a Tablespoon of filling on top of each cupcake like this:

Bake at 350 for 24 minutes. I only had to bake mine for about 16 minutes so it depends on the oven. I love these with the coconut in them but some people don't like coconut so do it without the coconut they are just as good!!

Apricot Chicken

This is really yummy and so so so easy!! You must try it!! I got this recipe from my Sis in Law Stephanie. My kid ate this up really fast. We serve it with roasted green beans but would be good with any vegetable. The whole dish was almost gone before I remembered I didn't take a picture so this is not a very great picture but trust me this is worth making!!

Apricot Chicken

4-6 chicken breasts,(you can leave them whole chop them in strips or dice it up. My husband said I should chopp it up in thin strips like you get in Chinese restaurants so that iswhat I will do next time
about 8-12 oz of apricot jam-I used about 10 oz.
1-16 oz. bottle Catalina salad dressing
1 packet Lipton onion soup mix
Sliced almonds or pecans(optional for on top when you serve it)
Cooked Rice

Place the chicken in a 9x13 pan. Slather the apricot jam all over the top of the chicken, Pour the whole bottle of dressing on top of chicken and jam. Sprinkle with the Lipton onion soup mix and Bake at 350 for 45 minutes or until chicken is cooked through.

This is what it looks like before putting it in the oven:



This sounds like it would be really sweet but trust me it isn't. It is just the right amount of sweet!! Hope you enjoy!!

Red Beans and Rice

Here is a really easy recipe you cook in the crockpot. It is so simple and tasty!! I found this recipe over at Our Best Bites. I have made these beans twice since I found the recipe about a month ago. I really recommend you trying them especially on a day when you need to put something in to cook in the morning and be ready when you get home.


Kate's Red Beans and Rice~adapted from Our Best Bites

1-1lb bag dry red beans
6 cups water
5 chicken bouillon cubes
1 lb Hillshire farms smoked sausage, chopped (you can omit this or use less but we like the full pound in ours)
1 onion,chopped
1 T. minced garlic
1 tsp cajun or creole seasoning
3/4 tsp cumin
3/4 tsp corriander
3/4 tsp oregano
1/8 tsp cinnamon
1/2 tsp paprika
1 tsp Old Bay Seasoning

Combine all ingredients in a crockpot and cook on high for 5 hours or until beans are tender. Before you are ready to eat bring 4 cups water to a boil in a saucepan, then add 2 cups rice. Bring back to a boil, stir, cover, reduce heat to low and simmer for 20 minutes. Pour beans over top of rice like so:

We like to sprinkle with a little grated cheese and mix it all together Like this:


Enjoy!! Until next time have a great time cooking!!

White Chocolate Pecan(or Macademia Nut) Cookies

I have been searching all over for a good White Chocolate Macadamia nut cookie for the past few years. The ones I have tried all taste like a normal chocolate chip cookie and seem to be missing that taste you get from one you buy at the store or at Subway. I found this recipe on Kara's Kitchen. I have finally found a White chocolate cookie that is better than you can get at the store or Subway. You must try these if you Love White chocolate Macademia nut cookies. THey are even better with pecans!! I reccomend the pecans!!



White Chocolate Pecan Cookies



1 1/2 cup butter

2 cups brown sugar

2 eggs

1 tsp vanill

1 tsp maple flavoring~do not leave this out it is what gives the cookies the amazing flavor

3 1/2 cups flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 -3 cups vanilla or white chocolate chips

1/2 cup chopped pecans or any nut you like



Cream the butter and sugar together until fluffy. Add the eggs , vanilla, and maple and beat well. Stir in the dry ingredients and mix well. Add the choco chips and nuts. Roll into 1 inch balls and place on a greased cookie sheet. Bake at 350 for about 8-10 minutes.


I also got the idea from Our Best Bites to fill a ramekin 1/2 full with your favorite cookie dough Like so:

And bake in a 350 degree oven for 12-14 minutes or until the edges are lightly browned and the middle is still a little gooey or soft and then put a scoop of ice cream on top and enjoy!! These were amazing!!! If you love a undercooked cookie or even cookie dough for that matter these are for you!! You must try it!!

Here is the White Chocolate Pecan cookie.

Here is Chocolate chip Cookie.

These are so simple an easy but yet so tasty!! If you don't feel like making your own cookie dough then just use store bought dough. Kate and Sara at Our best Bites say they have used Homemade and store bought and they think they are equally tasty. I am a make it yourself kind of gal but you can cheat no one will ever know!!

Lasagna

So who doesn't love Lasgana? I know some of you think it is to much work but let me tell you my secret that makes it much easier and faster. You use the no boil lasagna noodles then you don't have to mess with sticky noodles that always seem to fall apart and make a mess.

Now doesn't that look yummy?:



Lasagna

1 onion chopped

2 T minced garlic

1 lb ground beef

1-28 oz can and 1-14.5 oz can crushed tomatoes
1-14.5 oz can diced tomatoes

1-6 oz can tomato paste

1 tsp salt

1/2 tsp pepper

3 tsp basil
1 T. parsley
1 box oven ready or no boil lasagna noodles
1-2 lbs mozzarella cheese~we like a lot of cheese
2-15 oz containers ricotta cheese
2 eggs
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
1 T. parsley

Brown the ground beef in a large pot until no longer pink. Add the onion and garlic and saute until onion is tender. Add in the crushed tomatoes, diced tomatoes, tomato sauce, basil, 1 tsp salt, 1/2 tsp pepper, and 1 T. parsley. Bring to a boil and simmer for 15 -30 minutes. The longer you simmer it the better the flavor but still tastes good if short on time. While the sauce is simmering, mix the ricotta cheese, eggs, parm cheese, 1 tsp salt and pepper, and 1 T. parsley until well combined. When sauce is done begin layering your lasagna. Start with a sauce on the bottom then a layer of oven ready lasagna, then the ricotta cheese mixture and some mozzarella cheese and then repeat layers, ending with sauce and Mozzarella cheese on top. Cover the pan with aluminum foil and bake at 350 for 30 minutes. Uncover and cook for 15 minutes more. Serve with garlic bread and a Lettuce salad. Yummy!!

Here are a few pics of the layering process!!

Ricotta cheese mixture !!

This is perfect for a Sunday or weekend meal when you have a little bit more time to cook. It also can be made ahead of time and stored in the fridge or freezer until ready to use. You will just have to bake a little longer than you would if you were baking it right after making it!!

Homemade Corn Dogs

These are so yummy but so not good for you!! That is why we made them on a Friday night because come on every once and a while you need to live and have something that has been fried in grease!! My kids love corn dogs but I never buy them so when I saw this recipe on Mommy's Kitchen I knew I just had to try it especially for my kids. They were a hit and they were so easy and way better than any corn dog I have ever had. The corn breading was so light and not heavy like the bread on store bought ones. My husband who doesn't even care for hot dogs ate 3 of them, yes 3 is what I said. So if you like corn dogs you had better give these a try!! Don't worry we had fresh fruit and carrot sticks to go along with these so our meal wasn't totally unhealthy!!

How could you not want to eat one of those with tons of mustard and ketchup to dip it in:


Homemade Corn Dogs~adapted from Mommy's Kitchen
1 cup milk or buttermilk~i used buttermilk
2 eggs
1/4 cup oil
2 T. sugar
1 tsp salt
2 1/2 tsp baking powder
1 1/3 cup cornmeal
2/3 cup flour
12-14 hot dogs
flour for dusting(about 1/2 cup)
Oil or deep fryer for frying
popsicle sticks, chop sticks, or wooden meat skewers~I used wooden meat skewers because that is what I had in my house

First preheat your fryer or oil in a pan on your stove to 375 degrees or until the oil is almost smoking. In a large bowl combine the dry ingredients and mix. Then add the buttermilk, eggs and oil and mix until combined and is a thick batter~mine was really thick so I added about 1/2 cup more milk. Take your hot dogs and dry them off with paper towels. Then roll each one in flour~ if you don't do this the cornmeal mixture will not stick to the hot dog. Then put each hot dog on a stick. Dump your batter into a large cup or mason jar that is as tall as your hot dogs and dunk your hot dog into batter and swirl around until coated like so:

Place them immediately into your deep fryer or hot oil on the stove and cook until brown on all sides. Like this and enjoy!!


Your kids will love them!!!

Beef and Barley Soup

So wouldn't you know it is snowing again here in Utah!! We had 70 degree weather here last week and my family and I went camping and now it is snowing again!! You just gotta love spring in Utah. So last night I decided to make soup since it is cold again. My mom use to make a beef with barley soup and I loved it so I decided to make my own. I had no recipe to go by I just kind of threw things together and the end result was yummy!! I made this with ground beef but you could easily substitue ground chicken and turkey if you prefer. Sorry about the pictures they aren't that great but believe me the soup was great!!

Beef with Barley Soup

1 lb. ground beef
1 large onion, chopped
2-3 T. garlic, minced
7-8 carrots chopped
5-6 stalks of celery, chopped
1 cup uncooked pearl barley~you find this by the dried beans and rice in any grocery store
4(14.5 oz) cans beef broth
1(14.5 oz) can petite diced tomatoes
1(8 oz) can tomato sauce
4 cups water
4-5 beef bouillon cubes
1 T. dried parsley
1 tsp basil
1 tsp salt
1 tsp pepper
3 bay leaves
2 large baking potatoes, diced

Brown the beef in a large pot. When browned add the carrots, celery, and garlic and cook for 10 minutes.Stir in the remaining ingredients except the potatoes and bring to a boil and simmer for 20 minutes and then add the potatoes and simmer until the potatoes and all the veggies and barley are tender. Serve with grilled cheese, rolls, or cornbread.

Note: this makes a large pot of soup so if you don't want that much than halve the recipe and it will turn out just great as well!!

Sausage Baked Ziti

I made this pasta yesterday for dinner after we got home from church. It turned out really well. We all loved it and I will be making it again sometime.

Sausage Baked Ziti

1 lb Italian Sausage
1 large onion, chopped
2-3 T minced garlic
1 green pepper, chopped
1-28 oz. can crushed tomatoes
2-14.5 oz cans petite diced tomatoes
1-6 oz. can tomato paste
2-8 oz. cans tomato sauce
3 tsp oregano
2 tsp. basil
1 T. parsley
4 beef boullion cubes
1 tsp pepper
1 tsp salt
1 cup cream
1 1/2 cups bread crumbs
1/2 cup butter, melted
1 cup parmesan cheese
2 1/2 cups mozzarella cheese, divided
1 1/2 lbs any kind of pasta

In a large pot brown the sausage in a Tablespoon of Olive oil until cooked through. Add the onion, pepper, and garlic and saute until tender. Add the crushed tomatoes, tomato sauce, tomato paste, and diced tomatoes. Stir in the oregano, basil, parsley, salt, pepper, and bouillon cubes. Let simmer for 20-30 minutes. Then add the cream and cook for an additional 5-10 minutes. Meanwhile, bring a large pot of water to boil, add the pasta and cook until al dente. Mix the noodles with the sauce and 2 cups of the mozzarella cheese. Pour into 1- 9x13 pan and 1-8 or 9 inch square pan. Mix the bread crumbs, butter, parm cheese, and 1/2 cup mozzarella cheese together and sprinkle over the pasta in the dishes. Bake for 30 minutes or until bread crumb cheese mixture is browned and it is bubbly. Serve with a lettuce salad and French bread.

Homemade Samoas

I found this yummy recipe on Baking Bites website. They are Homade girl scouts cookies and they were so great!! I reccomend you trying these especially if you love Girl Scout Samoas. I guarantee they are cheaper to make at home them buying them from the scouts!!

Homemade Samoas Bars~adapted from Baking Bites
Cookie Base:
1/2 cup brown sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. My dough was the consistency of cookie dough(it was not sticky at all)Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

What looks like after baked for 20 minutes:


Topping;
3 cups shredded coconut (sweetened or unsweetened) or 1(14 oz.) bag
12-oz good-quality chewy caramels~ I used a 14 oz package of Kraft caramels
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)~I used a mixture of Milk chocolate and semi sweet because we don't like dark chocolate very much
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Will look like this:


Unwrap the caramels and place in a large microwave-safe bowl with milk Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Like so: and Let the chocolate harden:

Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.


Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.