From A Bountiful Kitchen.
1 C. (two sticks) butter, room temperature
1/3 C. cocoa powder
2 C. sugar
4 eggs
1-1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
1 10-oz. pkg. Reese's peanut butter chips
1/2 C. smooth peanut butter (no natural peanut butters)
Favorite chocolate buttercream frosting
Preheat oven to 350 degrees. Set rack in center of oven. Line a 9x13-inch pan with parchment paper or foil, grease lightly. Mix the butter, cocoa, and sugar in an electric mixer until smooth. Add the flour, salt, vanilla, and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula just until the flour disappears. Do not beat/overmix. Spread the mixture into the prepared pan. Bake for about 25-30 minutes, or until the top is set and a toothpick inserted in the center of the brownies comes out clean with a few moist crumbs attached. Remove pan from oven and let cool for a few minutes. Spread peanut butter on top of the hot brownies with a spoon or butter knife. Let brownies cool completely (may place in the refrigerator to speed the process). When the brownies are completely cool, spread with frosting.
Note: Aluminum and nonstick pans are generally best for brownies. When I bake brownies in glass pans, the brownies typically fall in the middle since the glass absorbs heat and cooks the edges quickly. You can adjust the temperature and cook brownies successfully in glass pans, but I recommend sticking with metal.
Chocolate Fudge
From Jamie Cooks It Up.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.
Baked Tilapia
Adapted from Taste of Home.
3-4 tilapia fillets
3 Tbsp. butter, melted
3 Tbsp. lemon juice
1-1/2 tsp. garlic powder
2 Tbsp. sweet relish
Old Bay seasoning
dried oregano
paprika
Preheat oven to 425 degrees. Spray 9x13-inch glass baking dish with nonstick cooking spray. Place tilapia in baking dish. In a small bowl, combine the butter, lemon juice, garlic powder, relish, and a few sprinkles (1/8 to 1/4 tsp.) Old Bay seasoning. Pour butter mixture over the fillets. Sprinkle fillets with dried oregano and paprika.
Bake uncovered for 10-15 minutes, or until fish reaches internal temperature of 145 degrees.
Note: I would either increase the measurements a little or reserve some of the butter mixture so there is sauce to serve on the fish after it is baked. The sauce is delicious!
3-4 tilapia fillets
3 Tbsp. butter, melted
3 Tbsp. lemon juice
1-1/2 tsp. garlic powder
2 Tbsp. sweet relish
Old Bay seasoning
dried oregano
paprika
Preheat oven to 425 degrees. Spray 9x13-inch glass baking dish with nonstick cooking spray. Place tilapia in baking dish. In a small bowl, combine the butter, lemon juice, garlic powder, relish, and a few sprinkles (1/8 to 1/4 tsp.) Old Bay seasoning. Pour butter mixture over the fillets. Sprinkle fillets with dried oregano and paprika.
Bake uncovered for 10-15 minutes, or until fish reaches internal temperature of 145 degrees.
Note: I would either increase the measurements a little or reserve some of the butter mixture so there is sauce to serve on the fish after it is baked. The sauce is delicious!
Cabbage Stew
From Taste of Home. Very easy to make.
1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.
1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.
Chickpea Salad Sandwich
Tastes like a tuna fish sandwich, but is surprisingly vegetarian (the original recipe is vegan). My friend gave me this recipe, but it was originally posted here.
1/4 C. raw cashews
2 or 3 green onions, sliced
1 pickle, chopped
1/2 green bell pepper, chopped
1/4-1/2 C. mayonnaise (amount depends on how creamy you want the filling)
1/2 tsp. pickle juice
1/2 Tbsp. stone-ground mustard
1 Tbsp. sour cream
1 tsp. dried parsley
dash of dill
dash of white or black pepper
salt to taste
Mix all ingredients together in a bowl. Serve in romaine lettuce leaves or on whole-grain bread with sliced tomato and shredded romaine.
Notes: My friend adds more pickle juice, pickles, and celery when she makes this recipe. She mashes the chickpeas with a potato masher. I usually make the mixture in the food processor by first pulsing the chickpeas to a chunky texture and then adding the remaining ingredients and pulsing until combined. The original recipe called for avocado. Because avocado browns easily, I will spread a mashed avocado on the bread rather than including it in the mixture.
Banana Bread
From Betty Crocker.
1-1/4 C. sugar
1/2 C. butter, softened
2 large eggs
1-1/2 C. mashed very ripe bananas (3 medium)
1/2 C. buttermilk
1 tsp. vanilla
2-1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. chocolate chips or chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in chocolate chips or nuts, if desired. Divide batter evenly between pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
1-1/4 C. sugar
1/2 C. butter, softened
2 large eggs
1-1/2 C. mashed very ripe bananas (3 medium)
1/2 C. buttermilk
1 tsp. vanilla
2-1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. chocolate chips or chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in chocolate chips or nuts, if desired. Divide batter evenly between pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
New England Pot Roast
From Betty Crocker.
4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots
Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots
Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.