I am in love with this new recipe that my neighbor Lynn shared with me this week. I love everything she bakes, so I am always super excited when I read that…I’m making brownies…text message she sends!
You will need:
2 sticks melted butter
2 cups sugar
1 1/2 cups self-rising flour (or you can use all-purpose for less cakey)
1/8 tsp salt
1/2 cup coca
4 eggs
1 1/2 cup chocolate chips (or you could do butterscotch, or nuts)
1 tsp vanilla
To Make:
Mix all and pour into greased dish. Bake at 350 for at least 30 minutes. Mine were pretty thick and took more like 45 minutes.
I am excited to share this lasagna recipe today! I know you will LOVE it!
It’s from my cousin Lane, and is an easy weeknight favorite. It’s especially easy to divide, which makes it my go-to recipe to share with friends for new baby, surgery, or loss of a loved one.
You will need:
2 pounds ground beef
1 package lasagna noodles
2 jars pasta sauce
8 oz cream cheese
12 oz sour cream
1 pound mozzarella cheese
1 medium onion (I only use half)
and my secret weapon-Italian Seasoning
Whip together softened cream cheese and the sour cream in a mixer. You could do this by hand, but it takes longer and is not near as fun. It may be a little globby when you begin to layer the lasagna, it’s ok, it will all melt and even out.
Cook ground beef and diced onion, drain and set aside.
Cook noodles until softened, but not fully cooked. I find that I use a little less than a full package, which allows for some straggly noodles to get stuck to the pot. I use tongs to fish the noodles outta the pot. It works well.
Now start layering in your dish, you can squeeze it into a 9×13 or do 2 small squares like I did. I also have one of those big travel dishes, and it fills that up well.
Layer:
Noodles
creamcheese/sourcream
meat/onion
sauce
cheese
seasoning
repeat
Cook at 375 for 45 minutes or until nice and bubbly.
Devour!
In other news…I have decided to do a “giving” post once a month on the 15th of the month. That way it gives us a few weeks to try some things out and a few weeks to use any fresh ideas we learn here. I hope you will join me!
Or any day yumminess, I show no favoritism to chocolate.
There are 3 good things about this cookie.
1. It’s loaded with icing.
2. It’s chocolate.
3. It travels well.
Here’s what you need..
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FOR COOKIES:
6 Tablespoons butter
1-1/2 cups packed brown sugar
2 Tablespoons water (but I would recommend a bit more)
12 oz semi sweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon salt
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FOR ICING:
2-1/2 cups confectioners’ sugar
1/4 cup butter-softened
3 tablespoons milk (I used a little more)
1/2 teaspoon peppermint extract (you could add more if you LOVE peppermint)
3 drops green food coloring
dash of salt
1. Combine butter, brown sugar, water and chips over low heat until melted. Stir often. I burn chocolate nearly every time I make it. Literally. Ask my husband. So don’t be like me and walk away to do 6 other things while the chocolate is melting.
2. Let it cool for a bit.
3. Beat in egg and vanilla.
4. Combine flour, baking soda and salt. Gradually add to chocolate mixture.
5. Drop by spoonful onto cookie sheet. I got a little carried away (ie-completely over this project) and made my last batch GIGANTIC. Like sugar-comma size. It’s not pretty, don’t do it. Make them small and flatten them out a little, which I also didn’t do.
6. Make at 350 about 11-12 minutes.
7. Remove to rack to cool. This cookie looks like a desert doesn’t it? All cracked up, but that’s right, and the inside is still nice and soft.
Now make the icing. yum.
8. Combine all ingredients for icing and blend well.
I have decided that chocolate and peanut butter should become their own food group.
I will add them near the bottom of the pyramid thingy so I get 10 servings a day.
No, but seriously, you must make these minty-chocolate-peanutbutter-no-bake-grahams.
Do it now.
You will need:
8 graham crackers (1 sleeve)
6 oz semi-sweet chocolate-that’s 6 squares in Bakers
3 oz white chocolate
1/2 cup peanut butter (crunchy or creamy)
1 teaspoon vanilla
1/2 teaspoon pepermint
green food coloring
First, break graham crackers in half long-ways and lay in foil lined baking sheet.
Then, combine semi-sweet chocolate and peanut butter in a microwave-safe bowl.
Microwave a few minutes, stirring every 30 seconds. This burns so easily, and the chocolate will hold it’s shape for a long time, even though it’s melted. So check and stir often. Add in vanilla and stir quickly. Then pour over crackers, spreading the chocolate with a spatula to cover.
Now repeat with white chocolate, melting and stirring. Then add in peppermint and green color and stir quickly to combine. Add on top of chocolate and swirl with a knife.
Refrigerate about an hour.
Remove from fridge and peel the whole thing off the foil. Now flip it over so you see the grahams. Now wait about 10 minutes for the chocolate to soften a little. Then use a pizza cutter to re-cut the bars. Trust me on this, I broke half the batch trying to work this mess out.
Now put on a lovely plate and serve to all your friends, while making your dog super jealous because her sniffer can smell an open jar of peanut butter 3 neighborhoods over.
OR…
Get a sweet St.Patty’s Day label from The Graphics Fairy and have a goodie giveaway.
You can also get the label in a Word Doc in this exact size here.
I am in love with this new recipe that my neighbor Lynn shared with me this week. I love everything she bakes, so I am always super excited when I read that…I’m making brownies…text message she sends!
I use tongs to fish the noodles outta the pot. It works well.
