Chocolate Chip Pecan Bars

OMG! I cannot wait to try this recipe out. I think my boys will LOVE them. I heart you Duncan Hines.

Cookie Bars:

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix

• 1/4 cup butter or margarine, melted
• 1/4 cup firmly packed brown sugar
• 1/4 cup water
• 2 large eggs
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup chopped pecans or walnuts

Drizzle:

• 1/2 cup semi-sweet chocolate chips
• 2 tsp shortening

Preheat oven to 375°F. Grease and flour 13 x 9-inch pan.

For cookie bars, combine cake mix, melted butter, brown sugar, water, eggs, 1 1/2 cups chocolate chips and pecans in large bowl. Mix with spoon until thoroughly blended. Spread in pan.

Bake at 375°F for 20 to 25 minutes or until light golden brown. Cool completely.

For drizzle, combine 1/2 cup chocolate chips and shortening in small microwave-safe bowl. Microwave on high power for 30 seconds; stir. Repeat until chocolate is melted. Drizzle over cooled bars. Allow chocolate to set before cutting into bars.

Crazy stuff!!!!

I have heard recently that you can take a regular box of cake mix (any flavor) and bake it with a can of SODA (instead of the eggs and oil). The result is a lower fat cake option that doesn't need frosting. I was curious.... so I googled it. Turns out, it's TRUE!!!

Click here for a more detailed description.

CRAZY stuff, eh?

Extreme Fudgy Peanut Butter Brownies

I ran across this recipe on the Duncan Hines site while searching for a jazzy new spin on brownies. Sweet Jesus, I think the search is over!

• 1 box Duncan Hines® Milk Chocolate Brownie Mix
• 2 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1 cup milk chocolate chips
• 1 1/2 cups powdered sugar
• 3/4 cup peanut butter
• 1/4 cup butter, softened
• 2-4 tablespoons cream
• 1 tub Duncan Hines® Creamy Home-Style Milk Chocolate Frosting

1. Preheat oven to 350°F. Grease 13x9 inch baking pan; set aside.
2. Prepare brownie mix as described on box using eggs, water and oil. Fold in 1 cup of milk chocolate chips. Spread evenly into prepared pan.
3. Bake in center of oven for 25 to 28 minutes or until a toothpick inserted in center comes out almost clean. Place on wire rack.
4. Add peanut butter and butter in a mixing bowl and mix thoroughly until combined and smooth. Note: You will get a much taller filling if you whip this with an electric mixture to incorporate lots of air.
5. Slowly add powdered sugar, mixture will be a bit crumbly.
6. Blend in cream until mixture is fluffy and reaches desired spreading consistency.
7. Spread evenly over warm brownie.
8. Melt Duncan Hines Milk Chocolate Frosting for 30 seconds in the microwave. Stir and put back in for another 10 – 15 second. Pour over peanut butter spread on the brownies. Use a knife to spread the chocolate evenly.
9. Put in refrigerator for an hour to set.
10. Take out and let the brownie sit in room temperature for about 15 minutes before serving.

Make your own Chipotle Paste

Ingredients:
7 ounces Can chipotle chilies en adobo
2 tablespoons Corn oil
3 large Garlic cloves
2 teaspoons Ground coriander
1 teaspoon Thyme
1 teaspoon Freshly ground black pepper

Directions:

In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.

Uses: the possibilities are endless.... brush on beef, chicken, or pork before cooking, add a blob to your soup base or drop a blob into your hummus (my personal fav)

Heavenly Maple Syrup Muffins

Heavenly Maple Syrup Muffins..... need I say more?????

Ingredients:
1/4 cup margarine
1/2 cup sugar
1 teaspoon salt
1 1/4 cup flour
1/2 cup milk
2 teaspoons baking powder
3/4 cup rolled oats
1/2 cup maple syrup
***GLAZE***
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon maple syrup

Directions:

Preheat oven to 350. Grease muffin pans, or place liners in cups if preferred.

Soften margarine, blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats.

Blend milk and syrup together and pour over dry ingredients, stirring only until just combined. Divide batter evenly among cups. Bake for 20 minutes or until muffins test done.

Mix the butter, powdered sugar and maple syrup. Spread glaze over muffins when they have cooled slightly.

Slow Cooker Corned Beef & Cabbage

Another great recipe score from Family Fun. This is one of my hubby's favorite meals... and a cinch to prepare. I have never added sugar or vinegar to mine in the past... but I am eager to try this variation. Happy St. Patrick's Day!

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.

Ingredients

• 4 cups hot water
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• 1/2 tsp. freshly ground pepper

• 1 large or 2 medium onions, cut into wedges
• 1 3-lb. corned beef round or brisket, packaged with spices
• 8 small white or yellow potatoes, scrubbed and cut into quarters
• 1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

Instructions

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.

Fresh Skillet Vegetables

Try this along side grilled chicken, steak, or fish. WAY better than a boring baked potato!

1 1/2 teaspoon olive oil
2 large zucchini, cubed
2 large red and/or yellow bell peppers, cubed
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 tablespoon loosely packed fresh basil leaves, chopped
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:

In 12-inch skillet, heat oil over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.

Add basil and black pepper. Reduce heat to low and cook, stirring occasionally, 3 minutes or until vegetables are crisp-tender.

To serve, sprinkle with cheese.

under 10 bucks! 3 cheese pasta bake

1 can (10 3/4 ounces) Cream of Mushroom Soup

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained

• Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
• Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

sweet and tangy chicken

1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  
• Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
• 
  

White-Bean Dip with Toasted Pita Chips

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Directions
In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips."

Peyton Manning would LOVE these.

I found this recipe on everyday food to continue my collection of football friendly recipes. I promise to start with regular "meals" next week. Can you tell I am excited my team is in the SuperBowl????

Makes about 4 1/2 dozen

• 2 pounds (about 60) mini hot dogs
• Cheddar cheese, cut into small pieces, optional
• carmelized onions, optional
• 1 large egg
• All-purpose flour, for work surface
• 1 box (17 1/2 ounces) frozen puff pastry, thawed
• Poppy, sesame, or mustard seeds, optional
• Mustard, for serving
• Ketchup, for serving

Directions

1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
4. Preheat oven to 450 degrees.
5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

spicy cajun crockpot wings.

MORE football food.... The SUPERBOWL is just days away! I must provide you with an arsenal of delicious recipes.... it is my duty!

3 lbs Chicken Wings
1 Bottle Spicy BBQ
1 1/2 tsp Red Cayenne Pepper
1/4 tsp Salt
2 tsp Black Pepper
1/2 tsp Garlic flakes -- minced
1 tsp Onion flakes -- minced
3 Tbsp Worcestershire Sauce
2 Tbsp Green Dragon or Jalapeno Sauce
1 Tbsp Tabasco Sauce
1 Tbsp Cajun Spice

*Chicken wings or small chicken legs; more wings or legs can be added if
needed.


In a Crockpot; add chicken BBq Sauce, and all spices.

Stir and heat on low for 4 hours. Serve with cajun rice.... YUMMY!!!

GO COLTS!!!

One-Pan Pasta and Meatballs Recipe

EASIEST pasta dish EVER! Pretty darn tasty too! I always eliminate the olives and sometimes substitute artichoke hearts. My family doesn't eat olives.... you can sub in almost anything. Happy Humpday!!!!


1cup water
1jar (25.5 oz) pasta sauce (any flavor)
1 1/2cups uncooked elbow macaroni
20frozen cooked Italian-style or regular meatballs (1 inch)
1can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired



1.In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
2.Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese."

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Directions:


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."

Curried Chicken Salad

Curried Chicken Salad:
"Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.


Ingredients:
2 chicken breast halves, cooked and chopped or shredded
1/4 cup finely chopped celery
4 green onions, thinly sliced
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries
1 Granny Smith apple, shredded
5 to 7 tablespoons mayonnaise, or to taste
1 teaspoon curry powder, or to taste
1 tablespoon chopped fresh parsley, optional
salt and pepper, to taste

Preparation:
In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4."

Roasted Garlic.

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Serve with toasted bread and WINE!!!! SINFULLY good.... and it will keep the vampires away!

Italian Herb Seasoning.

Make your own Italian Herb blend! Put it into cute little spice bottles and tie with a raffia bow for gift giving. ADORABLE and practical.

ITALIAN HERB SEASONING
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage

Make your own Chili Powder

You can make your own chili powder..... I'll bet you have most of the ingredients already on hand!

CHILI POWDER
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Now aren't you smart????

Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice

3 slices bacon, chopped

1 cup shredded mozzarella

1 cup grated parmesan

1 large egg, lightly beaten

salt & pepper

1/2 seasoned breadcrumbs (i used italian panko)

1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)

1 10 ounce bag spinach, coarsely chopped

1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.

Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.

Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.

Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!

Pecan Pie

Pecan Pie. My husband's favorite dessert! I have a great recipe that is super simple and always comes out perfect!

3 eggs

1 cup sugar

1/2 cup DARK corn syrup

1/4 cup butter, melted

1 bag pecans (8 oz)

Beat all ingredients together. Pour into crust.

Bake 375° oven for 35-40 minutes.

Cover edges of crust with foil for last 10 minutes.

YUMMY!