Rocky Road Brownies

These my friends are ...

"Rocky Road Brownies"

Crazy.

My mom ever since I can remember has made rocky road candy at Christmas and it just doesn't seem like Christmas with at least one patch of rocky road to give to the neighbors.

So when I stumbled across this recipe on marthastewart.com

I just had to give it a go...even though i'm trying to eat really good right now.

O'my goodness you have to try them.

They are so much fun to make with kids and SOO yummy.

Make them for Valentines day, bible study group or girls night out.

A sure hit.

Note: I did not use the parchment paper and they turned out perfect.

Ingredients


• 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan

• 1 bag (12 ounces) semisweet chocolate chips

• 1/2 cup granulated sugar

• 1/2 cup packed light-brown sugar

• 1/2 teaspoon salt

• 2 large eggs

• 3/4 cup all-purpose flour, (spooned and leveled)

• 1 cup miniature marshmallows

• 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Cook's Note

To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

Mom's Granola

Fireman post coming up...

Summer is such a great time to relax make some new recipe's; this recipe is one of my mom's and it is SO yummy.  She has been making it for years and always has a jar full of it at her house when we come to visit.  I was so excited when she gave me the recipe. 

Super easy.

If you love granola you may want to try it.

Let me know if you like it....

Mom's Granola

6 cups old fashioned oats

2 cups coconut

2 c nuts - raw unsalted

1 T Cinnamon

1/2 teas salt

1/2 cup honey mixed with 1/2 cup butter

 Bake 350

for

30-40 minutes 

mixing every 15 minutes

Enjoy!

Whoopie Pie Recipe

Here's the recipe. 

I've already started making some and sticking them in the freezer for next week (just the cookie part not the cream in the middle), they area adorable and SO yummy.

Join in and give some whoopie pies to someone in your neighborhood.

Whoopie Pies

1 Package plain chocolate cake mix

8 Tablespoons (1 stick) butter, melted

1 large egg

2 cups confectioners sugar sifted

1/4 cup vegetable shortening

1 large egg white

1/2 teaspoon pure vanilla extract

Preheat 350 F.

Place the cake mix, butter and egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together in a stiff mass, 1 to 2 minutes.  Form the dough into 1-inch balls with your hands or scoop the dough into balls.  Place the balls of dough on baking sheets 2 inches apart.   Bake the cakes until they are still a little soft, 10 to 12 minutes. Remove from the oven and let the cakes cool completely, 30 minutes longer.  Place the confectioners' sugar, shortening, egg white and vanilla in a medium-size mixing bowl and beat with an electric mixer on low speed until just combined, 1 minute.  Spoon about 1 teaspoon onto the flat side of one cake.  Top the filling with a second cake to make a sandwich.  Repeat with the remaining cakes and serve.  Makes about 18 whoopie pies.

from Anne Byrn, in The Cake Mix Doctor Cookbook

Stay tuned for our delivery next week.

If you make these let me know how they turn out.

These are DELICIOUS

You've got to try these they are delicious. My husband thought they were SO yummy.

A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.
Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)
Ingredients
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preparation
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Let me know what you think?

Did anyone try the Tamale Casserole? Yummy...

Chicken Tamale Casserole

Trying to redeem myself here...

I tried the Hamburger soup recipe and for whatever reason it just doesn't do it for me like it used to so i'm going to attempt another recipe on my blog guarentee the whole family will enjoy!

"I came up with this dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamales are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton,

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

cooking light

those who know my well know how much i love "cooking light" magazine.

since my time is limited i'm having a harder and harder time making the meals i(we) used to love.

i've found a great way to make meal planning and meals yummy and still from cooking light.

it's called

drum roll

http://www.myrecipes.com/

they have this feature called "1 List, 5 Meals"

:)
Let us do the work for you. Use our shopping list and menu plans to simplify your family's weeknight dinner routine. With five delicious, super-fast dinners each week, you can toss the take-out menus for good.

It's an awesome way to find quick delicious meals.

try it out!

brown oatmeal container

it cooled off today

so

we (dylan and i) made cookies

finally

we use a neman marcus cookie recipe

we all love.

we were about to throw away the oatmeal

container

until

we realized it would make a great container

for something.

"a spy container" dylan suggests.

(but we would have to make a hole)

let's think of something else...

i said, "why don't we color the outside"

no go on that idea...bummer...

(dylan went outside to play with dad...soo...)

okay

well

i'll just see how many cookies will fit in it.

AWESOME.

lot's of cookies fit in the plain oatmeal container

yeah

this is so great.

~shelly