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Friday, October 30, 2015

Chocolate Chip Brownies

Who doesn't like brownies. These are extra special and extra chocolaty brownies.
Make sure to not overbake these brownies.  The chocolate chips will make them stick on bottom.
Some very basic ingredients.
Melt 3/4 cup butter
2 cups sugar
4 eggs
Mix well
2 teaspoons vanilla
1/2 teaspoon baking powder
1/3 cup cocoa
1 1/2 cups all purpose flour
1 1/2 cups chocolate chips
Mix well. Pour into a 9x13 baking pan.  Bake in a preheated 350 oven for 30-35 minutes.
And then enjoy or share.

Chocolate Chip Brownies Recipe

4 eggs
2 cups sugar
3/4 cup melted butter
2 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 teaspoon cocoa
1 1/2 cups chocolate chips

Preheat oven to 350.  Bake 30-35 minutes.

Tuesday, October 27, 2015

Apple Cake

Another apple recipe.  You can blame all the apple recipes on my friend that takes me to the apple orchards this fall.  I have enjoyed the trips and like finding new things to do with the apples. This is a nice little one layer cake that would be good for even breakfast.  It isn't very sweet and is full of apples.
It is getting time to start using Halloween plates.
 I only used the one apple.
 1 1/2 cups all purpose flour
 2 1/4 teaspoon baking powder
 1/4 cup sugar
 1 heaping teaspoon cinnamon.  I like cinnamon
 1/4 cup oil
 1/3 cup milk
 2 eggs
 Mix that up well.  You don't even need the mixer out for this one.
 Peel, core and chop 1 1/2 cups apples.
 Place in a greased springform pan or cake pan.  Place in a preheated 425 oven and bake for 18 minutes.
 While it is baking mix up the glaze.  Pour some powdered sugar in a bowl.
 Add a little milk or cream
 Mix until it is drizzling consistancy.
 Fresh from the oven.
 While it is still warm.
 Drizzle the top with the powdered sugar mixture.
And enjoy.  Pour you a cup of coffee and have a piece of cake.

Apple Cake Recipe

1 1/2 cup all purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1 teaspoon cinnamon
2 eggs
1/3 cup milk
1/4 cup oil
1 1//2 cup chopped apples

3 tablespoons powdered sugar
1/2 Tablespoon milk

Bake 18 minutes in a preheat 425 oven.

Monday, October 26, 2015

Chicken and Wild Rice Casserole

This is another one pot hardy meal.  As the weather turns cooler these meals are very popular.  There's a couple of things I might try differently and I will share those with you as we go along. 
Add a little garlic bread and you have a filling meal for the family.
You can leave the celery out if you do not like it.  There are several things you could do differently. Make the rice per the box directions.
Melt 1 Tablespoon butter in a skillet or pan.
Add the chopped onion and celery.  Saute until soft.
Chop up your cooked chicken.  I cooked 2 chicken breast.  You could use a bought roasted chicken.  Whatever you have on hand.
Add the chicken and 1 can of cream of mushroom soup to the onion mixture.
Then add 1 1/2 cups frozen veggies.  I had frozen peas and used this.  I wished I had peas and carrots because I think that would have been really good.  Use what you like or have.
Add the prepared wild rice. Mix together well.
Add to a baking dish.
Top with cheese of your choice.
Top with slivered almonds.  The recipe said to toast the almonds.  I didn't.  Cover with foil.  Place in a preheated 300 oven and bake for 30 minutes.
Uncover and enjoy.
This dish also makes a lot so there are leftovers that reheat well.

Chicken and Wild Rice Casserole Recipe

1 box wild rice
1 can cream of mushroom soup
2 cups cooked chicken
1 1/2 cups frozen veggies
1 Tablespoon butter
1 medium onion chopped
1-2 stalks celery chopped
2 cups cheese
1/2 cup almonds

Preheat oven to 300 Bake for 30 minutes.

Friday, October 23, 2015

Roasted Pork Chops with Brussels Sprouts and Sweet Potatoes

This recipe just screams FALL.  Even though in this day and time you can get just about any vegetable at any time of the year we think of brussel sprouts and sweet potatoes as fall vegetables.  The sauce that is poured over this dish is wonderful too. 
I love when brussel sprouts well any vegetable gets that nice dark crusty edge.
 Thaw your sprouts.
 Peel and cut the sweet potato and cut the sprouts in half.
 Use a cast iron skillet for this recipe.  Add a little olive oil to the bottom.
 Add the sprouts.  I put the cut side down.  Let them cook for a few minutes.
 Salt and pepper the chops.
 In a small bowl mix 2 Tablespoons grainy mustard
 2 Tablespoon honey
 Add the sweet potatoes to the skillet.
 Let them cook for a few minutes until they get soft and a little brown.
 Remove the veggies from the skillet.
 Add the pork chops.  You want to get a good sear on both sides.
 Turn them
 Then turn them again.  They don't need to be cooked all the way through just get a nice brown sear.
 Return the veggies to the skillet.
 Pour the honey mustard sauce over the top.
 Smells so good.
 Cover with foil. place in a preheated 375 oven and bake for 12 minutes.  Test the chops to make sure they are about 145 degrees.  I left mine in just a few minutes longer because they were pretty thick.
 Uncover and enjoy.
Enjoy those great flavors.  They go so well together.

Roasted Pork Chops with Brussels Sprouts and Sweet Potatoes Recipe

2 Tablespoons grainy mustard
2 Tablespoons can syrup or maple syrup--I used honey instead
1 teaspoon salt
1/2 teaspoon pepper
pork chops
2 Tablespoons oil
12 brussels sprouts trimmed and quartered
2 cups chopped sweet potato

Preheat oven to 375.  Bake for 12 minutes.