Fudge Filled Brownie Bars

The girls made these and brought them to school for my 'boys' while my sister was here.  Everyone loved them.  They were a dense brownie and I liked that it made a jelly roll pan.  I shared these with the staff.

Fudge Filled Brownie Bars

Taste of Home Cookies cookbook

1-1/2 cups all-purpose flour

3/4 cup packed brown sugar

3/4 cup butter, softened

1 egg yolk

3/4 teaspoon vanilla extract

FILLING:

1 package fudge brownie mix (13-inch x 9-inch pan size)

1 egg

1/3 cup water

1/3 cup canola oil

TOPPING:

1 package (11-1/2 ounces) milk chocolate chips, melted

3/4 cup chopped walnuts, toasted

In a large bowl, combine the first five ingredients. Press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.

Meanwhile, in a large bowl, combine the filling ingredients. Spread over hot crust. ***Let sit for a few minutes  before spreading so as not to tear up bottom layer.  Bake for 15 minutes or until set. Cool on a wire rack for 30 minutes.

Spread melted chocolate over filling; sprinkle with walnuts. Cool completely. Cut into bars. Yield: 4 dozen.

Strawberry Julius

I had some fresh strawberries I needed to use up. This was delicious! It serves 4.

Strawberry Julius

Adapted from http://www.busymomshelper.com

 

1 cup Water

1/2 cup Milk  Beth used Cream

1 cup Sugar  Beth used Splenda

1 tsp. Vanilla extract     

1 lb. Strawberries, stems cut off

1 tray Ice

 

Mix all of the ingredients in the blender until smooth. Enjoy!!!

S'mores Popovers

I had crescent rolls that I needed to use and knew we would love this. I had one package of regular rolls and 1 package of the sheets. I liked the sheets best--just unroll and cut into 8 squares. Don wanted more chocolate in these.

S'mores Popovers

Crescent rolls 

Chocolate chips

Mini marshmallows

Graham crackers, crushed

Place unrolled crescent rolls in separate muffin tins. Fill with chocolate chips, marshmallows, and crushed up graham crackers. Fold to close. Cook at 350 F for approx. 15 minutes.

Red Velvet Neiman Marcus Bars

Kathleen made these for Mother's day. They were very good--especially if you like a dense brownie.

Red Velvet Neiman Marcus Bars
http://mixandmatchmama.blogspot.com

1 box of red velvet cake mix
4 eggs
1 stick melted butter
1 box of powdered sugar
8 oz package of cream cheese, softened

Preheat oven to 350 degrees.  Grease one 13x9 inch pan.

In bowl, combine cake mix, 2 eggs and melted butter.  Spread in bottom of pan.

In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs and cream cheese until smooth.  Spread on top of crust mixture.

Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).

Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.

Fat Flush Water

I adapted this recipe that I found on the web to make a 1 gallon . I was able to use the fruits and vegetables for 2 gallons worth. After that, the cucumbers get too soggy.

Fat Flush Water

1 Whole grapefruit sliced thin

 2 tangerines sliced thin

 ½ cucumber, sliced

 2 peppermint leaves(Beth used a few drops of peppermint extract)

 Ice – as much as you like

Put this in a gallon pitcher and fill with water and ice.  Best if you let sit over night

I got this recipe in an e mail last week and wanted to try it.  I made it Mother's Day night and ate it all week.  The original recipe called for flour mixed in with the eggs.  To make it lower in carbs, I omitted it and the recipe worked out great.

Bacon Omelet Roll with Salsa  

adapted from Kraft.com

8 eggs

            1 cup  milk

1/3 cup  flour

1 red pepper, finely chopped

            8 slices  cooked Bacon, crumbled

3 green onions, finely chopped

1 tsp.  dried oregano leaves, crushed

1 cup  Shredded Sharp Cheddar Cheese

1 cup  Chunky Salsa, warmed

  HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

BEAT eggs and milk in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

 

Baked Cranberry Orange Doughnuts with Orange Vanilla Glaze

The girls made these one day while I was at school. We all loved these and will make them again.

 

Baked Cranberry-Orange Doughnuts with Orange-Vanilla Glaze

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http://www.positivelysplendid.com

 

 

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 cup sour cream (preferably not low-fat)
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 teaspoon orange zest
• 1/2 cup dried cranberries (finely chopped)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoon orange juice (more if needed to achieve drizzling consistency)          

In the bowl of an electric stand mixer, stir together flour, baking powder, salt and baking soda.

In a medium bowl, whisk together eggs, sour cream, and sugar. Stir in oil.

Add the wet ingredients to the dry ingredients, stirring just until combined. Stir in 1 teaspoon vanilla, orange zest and dried cranberries.

Spoon batter into a lightly greased doughnut pan, filling each cavity about 2/3 full. Bake at 350 for approximately 12 minutes, or until a wooden pick inserted in the center of one of the doughnuts comes out clean. Dump doughnuts from pan immediately and cool on a wire rack. While doughnuts are cooling, prepare the glaze.

For the glaze, stir together powdered sugar, 1/2 teaspoon vanilla and orange juice, adding the juice 1 tablespoon at a time until the glaze is a drizzling consistency. Drizzle over doughnuts.