Tuesday, March 26, 2013

Texas Brownies

Texas Brownies
1 c chopped pecans
1 c butter
1/2 c chocolate chips
2 c sugar
1 1/2 c flour
1/2 c cocoa
4 eggs
1 t vanilla
3/4 t salt
1- 10.5 oz bag marshmallows

1. Preheat oven to 350*; place pecans on a cookie sheet and bake for 9 minutes. Keep the oven on.
2. In a large microwave-safe bowl, microwave butter and chocolate chips together stirring every 30 seconds until chocolate is melted and mixture is smooth.
3. Whisk in sugar, flour, cocoa, eggs, vanilla, and salt; pour batter in to a greased 10x15 jelly roll pan.
4. Bake for 20 minutes; top with marshmallows and bake for another 9 minutes, until marshmallows are golden brown. Meanwhile make the frosting recipe that follows.
5. Drizzle frosting over marshmallows and sprinkle with pecans.

1/2 c butter
1/3 c cocoa
1/3 c milk
2 c powdered sugar, sifted
1 t vanilla

1. In a medium pan, heat butter, cocoa, and milk over medium heat until butter is melted; stir constantly for another 2 minutes until it starts to thicken up.
2. Remove from heat and whisk in powdered sugar and vanilla.

      Tuesday, March 19, 2013

      Mediterranean Couscous

      Mediterranean Couscous
      1 1/2 c water
      1 t + 2 T olive oil
      1 c uncooked couscous
      juice from 1 lemon
      1 t salt
      pepper, to taste
      1 c cherry tomatoes, halved
      5 T diced kalamata olives
      5 T chopped parsley
      1/2 c feta cheese

      1. In a medium pot, bring water and 1 teaspoon oil to a boil; stir in couscous.
      2. Remove from heat, cover, and let sit for 2 minutes; uncover and fluff with a fork.
      3. In a small bowl, whisk remaining oil with lemon juice, salt, and pepper.
      4. To the couscous, add tomatoes, olives, parsley, and feta; toss in dressing and serve warm.

      Tuesday, March 12, 2013

      Don't Peek Chicken

      Don't Peek Chicken
      4-6 chicken breasts
      1 box Uncle Ben's Original Long Grain & Wild Rice
      1- 1 oz pkt ranch dressing mix (not ranch dip mix)
      1- 10.75 oz can cream of celery
      1- 10.75 oz can cream of mushroom
      1 1/2 c water

      1. Preheat oven to 350* and grease a 9x13 pan; arrange chicken in the pan.
      2. In a medium bowl, mix rice (and seasonings), dressing mix, soups, and water; pour over chicken.
      3. Cover with foil and bake for 2 1/2 hours. Don't peek! (hence the name...)

      Tuesday, March 5, 2013

      Pot Roast

      Pot Roast
      2 T olive oil
      2 onions, roughly chopped
      2 lb (or about 10) carrots, roughly chopped
      3-5 lb chuck roast
      salt and pepper
      3 c beef broth
      2 t rosemary
      2 t thyme

      1. In a large pan, heat olive oil over medium-high heat; add onions and, covered, brown.
      2. Remove onions to a plate and set aside; add carrots to pan and heat for about 2-3 minutes, covered, until browned. Reserve the carrots with the onions.
      3. Generously salt and pepper roast; turn burner up to high heat. If needed, add some more olive oil to the pan before adding the roast.
      4. Sear roast for about a minute on each side until it's brown all over; place in slow cooker.
      5. Combine broth, rosemary, and thyme in a small bowl.
      6. Deglaze the pan by adding about cup of broth mixture (it may smoke a bit) and scraping the bits off of the bottom; pour contents over roast.
      7. Add vegetables to slow cooker and then pour in remaining broth mixture.
      8. Cook on low for 8 hours, or until fall-apart tender.