CHOCOLATE CARMEL LAYERED BROWNIES

My Dad is joining us for dinner tonight, and he requested a desert...being I had to work all day I needed something easy and quick..this is the best I could come up with. I was shocked I actually had all the ingredients. I actually think I have made this one before and remember it being tasty!!

This recipe calls for an 8″ square baking pan

(CHOCOLATE-CARAMEL LAYERED BROWNIES (Layers of Love Chocolate Brownies)
3/4 cup all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs (you’ll be using 2 for the first part of the recipe and 1 later)
2 teaspoons vanilla
1 cup chopped pecans (or substitute walnuts) I did not have either so I left these out
3/4 cup vanilla-flavored chips (or substitute butterscotch or peanut butter chips)
1/2 cup caramel ice cream topping (or substitute butterscotch or hot fudge topping)
3/4 cup semi-sweet chocolate chips (or substitute milk chocolate or dark chocolate chips)

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

In a small bowl, combine flour, baking cocoa, and salt; set aside. In large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add in 2 of the eggs, one at a time, beating well after each addition. Add vanilla and blend well. Gradually beat in flour mixture from small bowl. You’ll have a pretty thick batter. Reserve 3/4 cup of this batter for your top layer. Spread the remaining batter on the bottom of your prepared 8″ baking pan. Sprinkle the pecans and vanilla chips over the batter, then drizzle the caramel topping over everything.

Beat the third egg into the remaining 3/4 cup batter until well blended. Fold in the semi-sweet chocolate chips. Spread this mixture evenly over the caramel/pecan/vanilla chip layer.

Bake at 350 degrees for 30 to 35 minutes or until center is set. Cool completely in pan on a wire rack, then cut into bars.

Chocolate Chip Cake

Chocolate Chip Cake

For the Cake:
1 ¾ C sugar
1 C butter, softened
¾ C milk
4 eggs
1 ½ t vanilla
2 ¾ C cake flour
2 t baking powder
2 C chocolate chips

Directions:
Preheat the oven to 350°F.
Grease and lightly flour a bunt pan and set aside.

In a medium bowl whisk together the dry ingredients and set aside.
In a large bowl or stand mixer beat the butter and sugar until well combined. Add in the milk, eggs, and vanilla and beat until well incorporated. Add in the dry ingredients and mix until well blended. Stir in the chocolate chips.
Pour the batter into a bunt pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean. Let the cake cool completely in the pan and then remove it from the pan.

For the Chocolate Glaze:

¾ C semisweet chocolate chips
3 T butter
1 T light corn syrup
¼ t vanilla extract

Directions:
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla.
Pour the warm glaze over top of cake, letting it drizzle down the sides.
Source: Adapted from AllRecipes.com

This one is SO Easy and my KIDS love it!!

OREO MADNESS

I have been trying to make these for a week now. SO for almost a entire week I had to hide to bags of Oreos from my obsessed children and husband...every now and then I would catch them sneaking one. I finally took sometime this morning and made them. I do NOT want to even think how many calories these puppies have in them!!

Oreo Stuffed Chocolate Chip Cookies

1 cup butter or margarine

3/4 cup brown sugar

1 cup granulated sugar

2 eggs

4 tsp vanilla

3 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

3/4 - 1 cup chocolate chips (you can add more, but I found 1 cup was almost too much)

about 24 Oreos
Cream together butter and sugar.
Add eggs, one at a time. Then vanilla.
In a separate bowl, combine flour, salt and baking soda.
Combine butter mix and flour mix.
Add chocolate chips. Stuffing the cookies:

Take enough dough, to make about a 1 inch ball. Press flat. Lay Oreo on flat dough.
Again, take enough dough to make another 1 inch ball. Press flat. Lay on top of Oreo.
Pinch sides together.
The cookie shouldn't be any bigger than 2 & 1/2 inches. (If they are bigger, then your cookie will spread out during baking, and end up looking like a fried egg!)
Bake in a preheated 350 degree oven for 12-14 minutes. Or until you see the bottom edges start to brown.
Makes about 24 cookies.Enjoy! But you will need a glass of milk. Trust me on that.

Southwest Taco Salad! (LOW CAL!!)

Why we are rolling with Taco's...I stumbled across this. I have had lots of friends request some Healthy Low Cal recipes...they are not easy to come by. But low and behold I found one!!

Still keeping it light with this super easy and healthy Southwest Taco Salad!

2 bags salad greens or 1 large head of romaine/green leaf lettuce
2 cans black beans
1 can whole kernel corn
1/2 C. salsa
2 avocados
1 C. crushed tortilla chips
Ranch dressing

Drain and rinse black beans and corn.Pour lettuce into extra large container with lid.Top with beans and corn. Cover

To serve:Chop avocado. Serve salad topped with avocado, salsa, crushed chips and ranch dressing.
Tip: We also love Catalina dressing on our taco salad instead of ranch.
Use fat free dressing and you have a super low calorie dinner

TACOS

I can not go wrong when it is Taco Night, my kids seem to LOVE tacos and actually NOT complain...which is not easy to come by when it comes to dinner.

BBQ Chicken Tacos!Here is the make ahead version-
2 plum tomatoes
3 C. shredded cooked chicken
1/3 C. barbecue sauce
Chop tomatoes into bite size pieces and add large storage container.
Add next 2 ingredients to tomatoes in large storage container.
(I like to seed my tomatoes so they are not so wet)

To serve-
10 taco size flour tortillas
Warm chicken in microwave until heated through.
Serve with shredded lettuce, sour cream, cheese and squeeze of lime (optional).

Serve with corn or Mexicorn, extra BBQ sauce and baked beans OR that new frozen corn/black bean/tomato blend I found in the freezer section.
Make several batches and freeze. You can freeze the chicken, tortillas, shredded cheese all separately for an easy weekend lunch.

Cherry Kisses Cookie

This is GREAT, wish I would have found it before Valentines Day. I personally love Cherry, and who does not like chocolate. Enjoy!!

Cherry Kisses Cookie
2 cups butter (1 pound)
2 cups powdered sugar
2 Tbsp maraschino cherry juice
1 tsp almond extract
2-3 drops red food coloring
1/2 tsp salt
5 cups unbleached white flour
1 cup maraschino cherries, drained and chopped
50-60 Hershey's chocolate kisses, unwrapped
Cream butter and powdered sugar together, add cherry juice, almond extract, red food coloring and salt and beat well.
Add flour 1 cup at a time. Scrape bowl.
Add cherries and mix only enough to blend. Dough should be stiff.
Using a small cookie scoop, place dough on greased cookie sheets leaving a little room between them to spread.
Bake at 350F degrees for 10-12 minutes.
Remove from oven and immediately place an unwrapped Hershey's chocolate kiss on the top of each cookie, pressing down slightly, not too much. Let cool completely before storing in an airtight container. Makes 25-30 cookies.

Chocolate Cake with Whip Cream Filling

Peyton is a HUGE Cake lover, and since it was my Aunt Di's Birthday yesterday...we will be making this today to celebrate with her when she comes over today. YUM

CAKE:
1 cup unsifted unsweetened cocoa powder
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract

FILLING:[I double this for a thicker filling]
1 cup heavy cream, chilled
1/4 cup unsifted confectioner's sugar
1 teaspoon vanilla extract

1. In medium-sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350'. Grease well and lightly flour [ I use instant cocoa mix] three 9" x 1 1/2" layer cake pans.
2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl occasionally. At low speed, beat in flour mixture ( in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
3. Divide batter evenly into prepared cake pans; smooth top. Bake 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.
4. Filling: Whip cream with confectioner's sugar and vanilla; refrigerate. Assemble cake: On plate, place a layer top side down; spread with half of the cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.
5. Frosting: with spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. refrigerate at least 1 hour before serving. to cut, use a thin-edged sharp knife; slice with a sawing motion.

BLT Pasta

Sorry for the lack of posts. Family life is busy right now, I am doing my best to stay on track. I will be catching up this weekend!!

BLT Pasta

12 slices of bacon, divided

4 cups chicken broth

2-14.5 oz cans diced tomatoes

1 medium onion, chopped

4 cloves garlic, chopped

1/2 tsp crushed red pepper flakes

12 oz uncooked linguine pasta

1/4 tsp salt

1 cup loosely packed fresh parsley, chopped

4 oz cream cheese

1 oz Parmesan cheese, grated

Halved grape tomatoes
Slice the bacon cross wise into strips. Cook in a large skillet with high sides for 8-9 minutes, or until crisp. Remove bacon and drain on paper towels. Drain skillet, leaving 1 tbsp of bacon drippings in the skillet.
Place broth and diced tomatoes in a large bowl. Microwave, covered, on high for 6-8 minutes or until hot. Return skillet to heat and add onion and red pepper flakes. Saute for 2-3 minutes or until tender. Add garlic and cook for 10-20 seconds. Add broth mixture, pasta, salt and half of the cooked bacon. Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally.
Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved parsley.

CHEESE ENCHILADAS

LOVE Mexican Food. We usually have a family night where I make a BIG batch of Burritos, it is a great way to get everyone together and chow down on some good food. This one recipe just calls for some good ol cheese. So if you are a meat lover this one is not for you..however you could always add some in!! Enjoy~

Ingredients:
6 oz. cream cheese
2 C shredded chedder cheese
4 oz cab dices green chilies
12 corn tortillas
10 oz can mild enchilada sauce

Mix first 3 ingredients in a small bowl with electric mixer.
Scoop mixture onto tortillas and roll up.
Place in 9X13 baking dish lined with foil and sprayed with non stick spray.
Brush enchiladas with sauce. If saving to bake for later, Reserve remaining sauce in small container with lid.

Bake enchiladas covered @ 375 for 25-30 minutes.
Warm reserved enchilada sauce in microwave. Spoon over cooked enchiladas.
We serve with Chips & Salsa or corn is always a great option.

MONKEY BARS

This is an excellent recipe to use up those old bananas collecting in the refrigerator. I tried it with the cinnamon but think I would prefer it without cinnamon. This recipe is much like a banana bread only in bars.I found the recipe in Woman's Day Magazine.

Ingredients:

1 2/3 cups mashed ripe bananas (about 5)

3/4 cup packed light-brown sugar

1/4 cup oil

1/4 cup milk

2 large eggs

2 tsps vanilla extract

1 tsp. each baking soda

1 tsp. cinnamon (optional)

1/4 tsp. salt1

3/4 cups white whole wheat flour

1 cup mini chocolate chips

Directions:

Heat oven to 350'.

Line a 15x10x1/2 inch baking pan with nonstick foil (let the foil extend about 2 inches above pan at both ends.)

Whisk mashed bananas, sugar, oil, milk, eggs,vanilla, baking soda, cinnamon (optional) and salt In a large bowl until mixed thoroughly. Whisk in flour just until blended; gently stir in 1/2 cup of the min chocolate chips.

Spread batter in prepared pan. Sprinkle remaining chocolate chips on top.

Bake 15-20 mins. until wooden pick inserted in center comes out clean.

Cool completely in pan on wire rack.

Holding foil by ends, lift from pan onto cutting board.

Carefully cut lengthwise in 4 strips and then cut each strip in 10; remove foil.

80 cal. per bar

WEIGHT WATCHERS~CREAMY RASPBERRY FRUIT DIP

I have a few people ask for some low cal dinner ideas. I stumbled across this in my Rachel Ray magazine and it is Weight Watchers...30 Calories per serving. Not a dinner but still a tasty treat. Enjoy!

1 8oz bar weight watchers reduced fat cream cheese spread, (room temp)
1/4 cup marshmallow fluff
3 tbsp sugar free seedless raspberry preserves

1. Combine all ingredients. Blend thoroughly.
2 Serve with Fresh Fruit.

CHICKEN CAESAR SALAD SANDWICHES

CHICKEN CAESAR SALAD SANDWICHES

Super EASY and semi healthy of course minus the Caesar dressing!

3 C cooked shredded chicken

1 ciabetta bread load ( which by the way is also GREAT bread for grilled cheese) or 5 rolls.
1 Bag Caesar salad mix with dressing..however we will not be using the croutons.

Mix chicken, dressing and salad mix (except croutons) in a large bowl. Scoop into ciabatta bread or rolls.

MINI HONEY MUSTARD MEAT LOAVES

I have been slacking on my dinner posts. Here are a couple of the dinners we had this week, let me know if you have any questions. Enjoy!

MINI HONEY MUSTARD MEAT LOAVES

3 T honey mustard
3 T Ketchup

1 1/2 lb lean ground beef
2 eggs
1/2 C panko bread crumbs
1/2 C shredded Mexican cheese
Salt & pepper to taste

This meal is FREEZABLE so do keep that in mind.

Mix first two ingredients in small bowl.

Mix next 5 ingredients in a large bowl.
Scoop meat into 12 ct muffin tin with Ice Cream scoop for equal portions.

Top each with sauce mixture and a little of the remaining cheese. If freezing cover with plastic wrap.

Uncover meatloaves and bake @ 450 oven for 20 minutes or until no longer pink inside.
Can serve with Mashed Potatoes and Peas.

MICROWAVE CHOCOLATE CAKE IN A MUG

How GREAT is this. You have the urge for some cake, but have no desire to bake a entire cake then this is for you!!

Microwave Chocolate Cake in a Mug

4 Tbsp Sugar
4 Tbsp Flour
2 Tbsp Cocoa
3 Tbsp Chocolate Chips (mini work the best)
1 Egg
3 Tbsp Milk
3 Tbsp Oil
Splash of Vanilla

Lightly coat the inside of a microwave save mug with non-stick spray
Add dry ingredients mix well with a fork. Add Egg and mix again.
Pour in Milk, Oil, and Vanilla. Mix well.
Add chips.
Pour into mug and place in microwave and cook for 3 minutes (1000 watts)
Don't be alarmed cake will rise to the top of mug. Allow to cool slightly, and dump onto serving plate and enjoy.

SLOW COOKED BEEF STROGANOFF

Last night we had Slow Cooked Beef Stroganoff, of course my little ones were not fans. It was very filling and made just enough for my family of 6. Plus it was one that I could make up ahead of time!

1 1/2 lb stew meat
1 can cream of mushroom soup
1 T Worcestershire sauce
1/4 C water

Mix 4 ingredients and if storing place in a container or zipper bag..seal and place in fridge.

Cooking Instructions:
Pour beef mixture into slow cooker. Cook on low for 6~8 hours.
ADD 2oz cream cheese last 10 minutes of cook time. Mix well.

We served with rolls.