Brownie pudding

This another Ina Garten recipe. It is a perfect dessert for any get together. Serve it with ice cream. It's delicious.


Brownie Pudding
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Ingredients:
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise
Directions:
Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.
When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.
Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be.  Allow to cool slightly before serving with ice cream.

Oatmeal pancakes

Mike has been trying to make perfect pancakes forever.  They never turn out too great.  I decided to give these a try.  They are not like greasy diner pancakes (which are delicious) but they are still extremely good just in a different way.  The oatmeal makes them thicker which I like.  They are more filling.  These are our new go to pancakes. 

Just a tip:  we grinded the oats in the food processor.  It makes the pancakes have a smoother texture.  

Ingredients

• 3 1/2 cups rolled (quick) oats
• 3 cups whole wheat flour
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

Directions

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. 

http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.html

Easy cheese bread.

My mom gets the best breads to go with her meals. I go to the same stores and buy the same breads and they are never as good. Maybe it's because she shops so early in the morning...I don't know.

This bread reminds me of the cheese bread she gets often. It was super easy to make. It looked so professional when it was done and my bread making husband was jealous of my accomplishment.

Recipe:
No-Knead Cheddar Bread

3 cups all purpose flour, unbleached
1/2 teaspoon instant or dry active yeast
1 3/4 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, cut into small cubes
1 1/2 cups water (cool tap water works well)
1 cups shredded cheddar cheese for topping

In a large mixing bowl mix flour, yeast, salt and cheese. Stir to combine. Add water all at once. Stir until most of the flour is absorbed. The dough will not be smooth and some of the flour will still be visible. DO NOT OVER MIX. Cover with plastic wrap and let rise for 12-18 hours or overnight.

Place the dough onto a heavily floured surface. Flour hands and top of dough. Shape into an oval or round loaf. Transfer to a sheet of parchment paper. Cover with plastic wrap. Let sit while oven and pan heat.

Place a 5 quart or larger cast iron pot or enamel covered cast iron pot with a lid into a cold oven and turn oven on to 450 degrees. When the oven has heated to 450, remove lid and drop in dough that is on the parchment paper into the hot pan. Leaving the dough on the parchment paper. The paper will brown, but won't burn. Replace the lid. Bake for 30 minutes. Remove lid from the pan, sprinkle with 1 cup shredded cheddar cheese and continue baking for an additional 15 minutes with the lid completely removed.

Lift bread out of pan using the sides of the parchment paper. Let cool on a wire cooling rack. Makes 1 loaf bread.



http://www.simplysogood.com/2013/01/creamy-tomato-thyme-soup-cheddar-cheese.html?m=1

Refried beans

I have always enjoyed Mexican food. Growing up I can tell you that I never touched the refried beans that came with my meals. Fast forward to 2013 and I like them now. Here is a recipe to make them at home.

We enjoyed these beans but I need to invest in a masher.  I had to mash them up with a fork.  So they weren't as smooth as I would like.  But still tasty


 Refried bean recipe:

2 strips bacon
1/2 medium onion, finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken or veggie broth, divided
1/4 cup salsa (optional)
Shredded cheese and sliced scallions, for garnish (optional)

Heat a medium skillet over medium-high heat. Cook the bacon until crisp, being careful not to burn. Remove the bacon pieces to a paper towel-lined plate with a slotted spoon, leaving the grease in the pan. (Save the bacon for another use, like BLTs)

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes. Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds. Season to taste with salt and pepper. Add the beans to the pan. Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer. Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat, stir in the salsa if using, and mash the bean mixture as desired. For a chunkier texture, use a fork or potato masher. For a smoother texture, pulse the mixture in a food processor. Add up to 1/3 cup more broth for a lighter texture if needed. Adjust seasonings to taste. Top with shredded cheese and sliced scallions. Serve.
http://tasteofhomecooking.blogspot.com/2012/05/refried-beans.html

Tomatillo salsa

I like Mexican food. We have lots of local places that we have been trying out. It seems like I usually get a meal that has green / verde sauce. Yummy!  Here is a simple version that I made at home.

Recipe:

Ingredients

• 1 pound fresh tomatillos
• 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
• 3 cloves garlic
• 1/2 packed cup coarsely chopped cilantro leaves
• 1/2 jalapeno (seeds and all if you like heat)
• 1/2 lime, juiced
• Kosher or fine sea salt

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
 

From:  Daisy Martinez/food network

Flavored water

I get tired of drinking plain water. I don't like any of the special flavored waters that you can buy so we make our own.

Fill a pitcher with water.
Cut an orange in quarters. Squeeze in the juice then throw in the pieces
Take a handful of strawberries or raspberries and mash them up a little. Then throw them n the water

Squeeze in a half a lime or Lemon.
Maybe add some cucumber slices.

Next time I may try with carbonated water.

Let sit and have the flavors mix for awhile. Add some ice.

Chicken Spaghetti

It is cold and snowy so here is a nice comfort food recipe.  It is almost casserole like.  I prepare this and cook half and freeze half for another day.  Its an easy meal that tastes yummy, even if it is bad for you. Its also a nice change from just regular spaghetti (or buttered noodles which my kids like)

I substitute cream of chicken for one cream of mushroom.  Actually most time I don't use the canned soups and make my own cream of whatever then add it. 

Enjoy

Recipe:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

From Pioneerwoman