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Death by Chocolate and Caramel Brownies









This is not for the faint of heart…. this is not for someone if you are counting your sugars…. BUT I can promise you if you have a sweet tooth these brownies are for you!!


DEATH BY CHOCOLATE AND CARAMEL BROWNIES


INGREDIENTS


1 pound unsalted Butter

14 ounces semi-sweet chocolate chips

4 cups Sugar

8 Eggs

1 teaspoon Vanilla Extract

1 2/3 cups all-purpose Flour

pinch of Salt

Caramel topping (I melted Caramel Candies in the microwave and dumped on top)




DIRECTIONS




1.) Heat oven to 350 degrees.


2.) Grease and lightly Flour a 9 by 13 baking dish or casserole pan.


3.) Melt the Butter and 10 ounces of the Chocolate Chips over a double broiler. Remove from heat.


4.) Whisk in the Sugar, then the Eggs, one at a time.


5.) Whisk in the Vanilla.


5.) Mix in the Flour and Salt.


6.) Fold the remaining Chocolate Chips into the Batter


7.) Pour the batter into the prepared baking dish.


8.) Bake in middle of the oven for one hour.


9.) Take out and check that the middle is set. It’s probably not yet. Return to oven, checking every 10 minutes until the center is set (a knife inserted will come out clean.)


10.) After the knife comes out clean take out of oven and place the pan on a cooling rack.


11.) Take the back of a wooden spoon and poke holes into the brownie


12.) Take caramel topping (Either melted caramel candies or Caramel Ice Cream topping will work) and dump generously over the brownies.


13.) Cool completely before you slice.






Cheesy Meatball Bake

 




 

If you are looking for something quick, easy, and delicious for dinner do not look any further!! This Cheesy Meatball bake will not only make your taste buds go into overdrive BUT it is so easy to make!!

 

CHEESY MEATBALL BAKE

 

INGREDIENTS

 

1 pound ground beef
1 pound hot Italian sausage
4 cloves garlic, minced
½ cup parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup Italian bread crumbs
2 eggs
1 cup milk
24 ounces marinara sauce
2 cups mozzarella cheese

 

DIRECTIONS

 

1. Preheat oven to 425°F/220°C.


2. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.


3. Roll into 4-5 ounce meatballs. For even amounts, use a medium-sized ice cream scooper.


4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.


5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of
the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese. Cover in foil and bake at 425°F/220°C for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.


6. Garnish with parsley.


7. Enjoy!


Sloppy Grilled Cheese Taco

 




 

Calling all Taco Lovers AND Grilled Cheese lovers!! Dinner tonight just got amazing!!!! Wait until you try these amazing Sloppy Grilled Cheese Tacos!!

 

SLOPPY GRILLED CHEESE TACOS

 

INGREDIENTS

 

olive oil

1/2 red onion, diced

7 oz. beef mince

1 packet taco seasoning (OR CLICK HERE FOR HOMEMADE TACO SEASONING RECIPE)

salt and pepper

7 oz. tomato puree

4 slices white bread

2 tbsp. butter

3 1/2 oz. Red Leicester cheese, grated (plus extra for sprinkling)

3 1/2 oz. mozzarella, grated

For topping:

sliced spring onions, sliced chillies, sour cream, paprika, diced tomatoes, coriander, avocado, bacon

 

DIRECTIONS:

 

1.) Heat some olive oil in a large frying pan then add the onion and cook until soft. Add your minced beef and brown.

 

2.)  Add the taco seasoning, salt and pepper then stir until evenly coated and cook out for 2 minutes.

 

3.) Pour in your tomato puree and stir to combine. Reduce a little if necessary (you are looking for a thick spoonable consistency).

 

4.)  Take your bread slices and flatten each one with the palm of your hand. Pile up the cheese on one half of each sandwich then top with the other bread slice. Flatten as much as possible. Butter the outer edges.

 

5.)  Heat the remaining butter and some oil in a frying pan and place the sandwich down. Cook until crisp and golden on one side then flip and repeat.

 

6.)  Take the grilled cheese sandwich and lie over a rolling pin to form a taco shape. Fill with the spiced beef mince, sour cream, spring onions, chillies, paprika, tomatoes, avacado, bacon and some coriander.

 

Garlicky Shrimp Alfredo Bake

 




 

If you are a shrimp lover I can not express enough that this recipe is a must try!! And the best part?? It is SOOOOOOOOOO Easy to make! (Yes before all of you grammar Nazi’s come after me I purposely put that many OOOO’s in so because it is that easy to make!!!

 




Garlicky Shrimp Alfredo Bake

 

INGREDIENTS

 




10 oz. penne

3 tbsp. butter

3 cloves garlic, minced

1 lb. medium or large shrimp, peeled and deveined

3 tbsp. chopped fresh parsley

2 tbsp. all-purpose flour

3/4 c. milk

1/4 c. low-sodium chicken broth

1 c. shredded mozzarella

1/4 c. plus 2 tablespoons shredded Parmesan

Freshly ground black pepper

2 large tomatoes, chopped (about 1 cup)

 

 

DIRECTIONS

 




Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.

Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)

Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn’t burn!).

Garnish with remaining tablespoon parsley and serve.

 

 

Bacon, Onion, and Cheese Stuffed Burger Recipe

 




 

Are you looking for something simple but tasty for dinner?? Look no further!

 

BACON, ONION, AND CHEESE STUFFED BURGERS 

 

INGREDIENTS

 

1 1/2 pounds ground beef
1 clove garlic, minced
1 teaspoon hot sauce (optional)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

 

DIRECTIONS

 

1.)Preheat grill to medium.
In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix.

 

2.)Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain.

 

3.)Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside.

 

4.)Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese.

 

5.)Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties.

 

6.)Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

 

7.)Serve in buns with garnishes.

 

Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

 

Recipe – Homemade Taco Seasoning



taco seasoning mix


Here’s an easy shortcut to save you money – make your own taco seasoning mix at home! 


INGREDIENTS

6 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons paprika
2 teaspoons oregano
3 tablespoons cumin
2 teaspoons salt
2 teaspoons pepper  



DIRECTIONS

Stir ingredients together until thoroughly blended. Store in an airtight container; a zippy bag will do, too!



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Snowball Surprise Cookies

 




 

This is a must have in my house for the holiday season!

 

SNOWBALL SURPRISE COOKIES

 

INGREDIENTS

 

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon vanilla

1¾ cups all-purpose flour

1 cup finely chopped walnuts

½ cup sugar

1 (6-ounce package) chocolate Hershey’s Kisses

Confectioners Sugar

 

DIRECTIONS 

 

  1. Blend first five ingredients well in a large mixing bowl.
  2. Refrigerate for 1 hour until dough is firm.
  3. About 10 minutes before baking, preheat oven to 375 degrees.
  4. Wrap enough dough around each unwrapped kiss to cover completely and shape into a ball OR if you can not get the ball shape around the kiss…. roll the dough into a ball and place it on the cookie sheet. Then lightly push the Hershey kiss into the dough (about 1 or 2 cm down so it will stay in place while cooking)
  5. Place on cookie sheet and bake for 12 minutes.
  6. Roll in confectioners sugar while still warm. (or if you made it with the Hershey kiss on top shift powered sugar over top of the cookie while still warm)
  7. Store in an air-tight container.

 

Cheesy Chicken Bacon and Broccoli Soup Bread Bowl

 




 

INGREDIENTS: 

 

3 cups low-sodium chicken broth

1 cup peeled and chopped carrots, diced small

1 cup chopped celery, diced small

3 cups peeled and chopped potatoes, diced small

1/2 cup finely chopped onion

4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)

3 Chicken Breasts

4-6 slices bacon, chopped

3 tablespoons butter

1/3 cup flour

3 cups milk

4 cups shredded sharp cheddar cheese (about 16 ounces)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried mustard

 

DIRECTIONS: 

 

  1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn’t “soupy” enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  3. In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
  4. In a separate medium saucepan, Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
  5. Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  6. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  7. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and chicken and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

 

BREAD BOWL DIRECTIONS:

 

INGREDIENTS: 

 

2tablespoons yeast

2tablespoons sugar

3?4tablespoon salt

2cups hot water (not boiling)

2tablespoons olive oil

4 -5cups flour

 

DIRECTIONS: 

 

  1. Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
  2. Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
  3. Remove and cover with plastic wrap – let the dough rise until doubles in size (about 30 minutes).
  4. Grease 2 cookie sheets and sprinkle with corn meal.
  5. Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
  6. Place on cookie sheet with no more than 6 to a cookie sheet (don’t let them touch). Let them rise for another 30 minutes.
  7. Bake each cookie sheet at 400 for 18 minutes.

 

Recipe: Red Velvet Oreo Cheesecake






red velvet cheesecake



Thanks to an awesome husband, I neither cook nor bake. He loves to do both and hey, who am I to argue? But this time, I had a special treat for him! This Red Velvet Cheesecake features a sweet layer of red velvet cake, a layer of thick, creamy cheesecake, on a fabulous Red Velvet Oreo Cookie crust. Can we say yum? This is a time consuming, messy endeavor but let me assure you, it’s worth every single second!  


Crust Ingredients:
32 Red Velvet Oreo cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
pinch of salt  


Cake Ingredients:
1/4 cup vegetable shortening
1 egg
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 ounce red food coloring  


Filling Ingredients:
3 (8oz) packages cream cheese, at room temp
1 cup sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs


Frosting Ingredients:
1/2 cup butter, softened
1 (8oz) package cream cheese
4 cups powdered sugar
2 teaspoons vanilla  


Make the cake:  Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm.  


Make the crust:  Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).  


Make the cheesecake:  Preheat the oven to 350? F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.  Pour the filling over the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set (it’ll sink as it cools).  


Make the frosting:  Beat softened butter and cream cheese until well blended. Add powdered sugar, one cup at a time, and vanilla. Beat until creamy.


Assemble the cheesecake:  Wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Here, you can schmear some ganache on the cheesecake to help the red velvet cake adhere. I didn’t, but it’s a good idea. Then place your red velvet cake layer on top of cheesecake (right side up). If for some reason you seem that your cake layer will stick up beyond your crust, you can use a long serrated knife to reduce its width (freezing it first makes it easier to cut).  


Finishing touches:  Frost and enjoy!





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Avocado Egg Salad Sandwich







Avocado Egg Salad


I saw this fabulous recipe online but didn’t have all of the ingredients, plus some weren’t my cup of tea anyway, so I made my own avocado egg salad sandwich!



What You’ll Need


1 large, ripe avocado
2 raw eggs
1/4 cup finely diced red onion
1 TBSP. sweet pickle relish
2 TBSP. mayonnaise
1 splash of lime juice
salt & pepper to season
4 slices of bread; your choice – I use honey oat



What You’ll Do 


Be sure to choose the right avocado! It should be firm, but just a bit squishy, like the palm of your hand! 


Hard boil your eggs. I place mine in a cook pot and cover them with cold water. Place on high heat and bring to a rolling boil. Once the eggs begin to boil, set your timer to 12 minutes. When the timer goes off, pour out the boiling water and replace with ice water. Let the eggs sit and cool, to make peeling a cinch, while you prepare the avocado.  


Cut the avocado in half and the remove the pit (carefully!) Once the pit is removed, cut a grid pattern with your knife then scoop it in to a mixing bowl. Use a fork or a potato masher to reduce the chunks to smaller chunks or cream it if you prefer that consistency. I prefer mine slightly chunky! 


Toss in the splash of lime juice and mix well. Stir in the red onion, pickle relish, salt and pepper. 


Gently fold in the mayonnaise.  


Spoon your mixture on to your bread. This will make enough for two sandwiches. Enjoy!!

 


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