Sweet Cream Cheese and Pecan Brownies

Brownies, Brownies, Brownies........ how many recipes can we really have? Apparently not enough!

Sweet Cream Cheese and Pecan Brownies:

Preheat the oven to 325 degrees
1 - 9" X 13" baking pan brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, well mixed in a jar and kept refrigerated. I always have it available for all of my baking needs.

1 C chopped Pecans

1/2 C Butter, melted
3 large Eggs, divided
1 (18.25oz.) box of Yellow Cake Mix
1 (8oz.) package of Cream Cheese, room temperature
1 (16oz.) bag of Confectioner's Sugar

In a large bowl, with a wooden spoon:
Butter
1 Egg
Cake Mix
Stir until incorporated.
Press evenly in the bottom of the dish.

In a large bowl, with an electric hand mixer:
2 Eggs
Cream Cheese
Sugar
Beat on medium speed until smooth.
Pour ove the cake layer.
Bake for 40 minutes.
Remove pan to a rack and cool completely.
Cut into squares to serve.
Or you can cut squares on the diagonal to make triangles.

Enjoy!
Peace in the Kitchen!

Old Fashioned Broccoli Rice and Cheese Casserole

This is a vintage recipe from my Aunt Faye's collection of favorite recipes.

Old Fashioned Broccoli Rice and Cheese Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" Casserole Dish sprayed with a Vegetable Cooking Spray

2 (10oz.) packages of frozen Broccoli. (cook according to package directions and drain)
1 C Instant Rice (uncooked)
1 can of Cream of  Mushroom Soup
1 can of Cream of Chicken Soup (Vegetarian version uses Cream of Celery Soup)
1 1/4 C Water
1 (16oz.) package of Processed American Cheese (Velveeta), cubed or 2 (16oz) Jars of Cheese Sauce.
1 TBS Butter
6 Ribs of Celery, finely chopped
1 Large Onion, diced
Salt and Pepper, to taste

In a medium saucepan on low heat:
Mushroom Soup
Chicken or Celery Soup
Water
Heat and gradually add Cheese until melted.

In a skillet on medium heat:
Celery
Onion
Saute until soft.

In a large Mixing bowl:
Cooked Broccoli
Rice
Soup/Cheese
Celery/Onion
Season to taste with Salt and Pepper.
Stir to mix well.
Pour into the Casserole Dish.
Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!

Double Chocolate Cookies

This doesn't need an introduction, it's Chocolate and Chocolate and that makes it Double Chocolate. No nuts, nothing fancy, just a lot of Chocolate flavor.

Double Chocolate Cookies:

8 oz. Semi Sweet Chocolate , roughly chopped
4 TBS unsalted Butter
3/4 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
2 large Eggs
3/4 C Brown Sugar
1 tsp Vanilla
1 (12oz.) package of Nestle's Semi Sweet Chocolate Chunks

In a microwave safe glass bowl:
Chopped Chopped
Butter
Heat at 20 second intervals until melted. Stirring often.

In a medium bowl:
Flour
Baking Powder
Salt
Whisk well.

In a large mixing bowl, with an Electric Hand Mixer to in a Stand Mixer with a paddle attachment:
Eggs
Brown Sugar
Vanilla
Beat on high until light and fluffy.
Reduce speed to low.
Add:
Melted Chocolate until incorporated.
Gently add Flour mixture until incorporated.
Fold in Chocolate Chunks, by hand.

Use a 1 3/4" Cookie Scoop.
Drop cookies 3" apart on the sheet pan.
Bake 12 - 15 minutes.
Remove pan to a rack and cool for 10 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Brown Sugar Cinnamon Cake from Chocolate Chocolate and More

I am simply reposting a link to this recipe. It seems easier that rewriting it.
I love any recipe made in Cast Iron!


http://chocolatechocolateandmore.com/…/brown-sugar-cinnamo…/

Gingerbread Bars

I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Gingerbread Bars


1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish

Icing:

8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla

In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.

Add:
Egg
Continue mixing by hand with a spoon until incorporated.

Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove
Nutmeg
Salt
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.

Icing:

In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.

Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.

NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.

Enjoy!
Peace in the Kitchen!

Praline Cookies

I love these easy and highly addictive cookies. I think most everyone in Texas has all of these ingredients readily available in their pantries. I'm reposting the link from Mom's Pantry Kitchen.
What a great, last minutes dessert or a great last minute gift for a neighbor or friend. Package them in cello bags with a recipe card attached to a ribbon.
Thanks again to Mom's Pantry Kitchen for allowing me to share another one of her great recipes.
I have a few recipes in one of her cookbooks.

http://www.momspantrykitchen.com/praline-cookies.html


Enjoy!
Peace in the Kitchen!

Sautéed Apples and Sweet Onions

This one is really simple and really tasty.
It's just a great Fall side dish.
While I was researching the history of this recipe, I discovered that it may be a Medieval recipe or it may possibly have a Germanic heritage.

Here are my reccomendations for the Apples:
Crimson Crisp
Cortland
Ida Red
Jonagored
Stayman Winesap


Sautéed Apples and Sweet Onions:

6 medium Sweet Onions
2 TBS Butter
6 Tart Red Apples, cut into 1/4" wedges.
3 TBS Brown Sugar

In a large skillet on medium heat:
Melt Butter
Add Onions and sauté for 3 - 5 minutes.
Add Apples and sprinkle with Sugar.
Cover and cook 15 - 20 minutes.

That's it!

Enjoy!
Peace in the Kitchen!