2 c brown sugar
2/3 c butter
2 large eggs
1 t vanilla
1 t salt
1 t baking powder
1/4 t soda
2 1/2 c flour
1-2 c chocolate chips
Cream butter and sugar. Add eggs; beat until light and fluffy. Add vanilla. Stir dry ingredients together. Add to egg mixture. Press into greased and floured 9 x 13 baking dish. Sprinkle with chocolate chips and press gently into surface. Bake at 350 degrees for 25-30 minutes. Brownies will raise and then settle in the center when baking is complete.
This recipe is also really good with butterscotch chips.
From: LeeAnne J.
Thursday, October 21, 2010
Suprise Cup Cakes #2
Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
pinch of salt
6 oz. semi-sweet chocolate chips
Chocolate Cupcakes:
3 cups flour
2 cups sugar
6tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla extract
¾ cup vegetable oil
2 cups water
Mix filling ingredients together in a small bowl; set aside. For chocolate cupcakes, combine first 5 ingredients in a large bowl. Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.
Use cupcake liners in muffin tins and fill ½ full with batter. Crop ½ tablespoonful of filling in cups then cover with more batter (each cup should be 2/3 to ¾ full). Bake at 375 degrees for 14 – 18 minutes.
From: Susan P.
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
pinch of salt
6 oz. semi-sweet chocolate chips
Chocolate Cupcakes:
3 cups flour
2 cups sugar
6tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla extract
¾ cup vegetable oil
2 cups water
Mix filling ingredients together in a small bowl; set aside. For chocolate cupcakes, combine first 5 ingredients in a large bowl. Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.
Use cupcake liners in muffin tins and fill ½ full with batter. Crop ½ tablespoonful of filling in cups then cover with more batter (each cup should be 2/3 to ¾ full). Bake at 375 degrees for 14 – 18 minutes.
From: Susan P.
Killer Cupcakes
4 oz. semi-sweet chocolate
1 teaspoon vanilla
8 oz. butter
4 eggs
1 ½ cups sugar
1 cup flour
Filling:
8 oz. cream cheese, softened
¼ sugar
dash of salt
¾ cup semisweet chocolate chips
1 egg, beaten
Mix cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. 350 degrees
From: Susan P.
1 teaspoon vanilla
8 oz. butter
4 eggs
1 ½ cups sugar
1 cup flour
Filling:
8 oz. cream cheese, softened
¼ sugar
dash of salt
¾ cup semisweet chocolate chips
1 egg, beaten
Mix cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. 350 degrees
From: Susan P.
Surprise Cupcakes
1 chocolate cake mix
1 package cream cheese
1/3 cup sugar
1 egg
6 oz. semisweet chocolate chips
Icing:
1 package cream cheese, softened
1 pound powdered sugar
½ cup butter
1 teaspoon vanilla
Mix cake according to package directions. Fill paper baking cups in muffin tins 2/3 full. Cream the cheese with the sugar; beat in egg. Stir in the chocolate chips. Drop one rounded teaspoon cheese mixture into center of each cupcake. Bake at 350 degrees for 20-25 minutes.
For icing, blend softened cream cheese with sifted powdered sugar. Add vanilla; beat to spreading consistency. Ice cooled cupcakes. Refrigerate, chilling six hours before serving.
From: Susan P.
1 package cream cheese
1/3 cup sugar
1 egg
6 oz. semisweet chocolate chips
Icing:
1 package cream cheese, softened
1 pound powdered sugar
½ cup butter
1 teaspoon vanilla
Mix cake according to package directions. Fill paper baking cups in muffin tins 2/3 full. Cream the cheese with the sugar; beat in egg. Stir in the chocolate chips. Drop one rounded teaspoon cheese mixture into center of each cupcake. Bake at 350 degrees for 20-25 minutes.
For icing, blend softened cream cheese with sifted powdered sugar. Add vanilla; beat to spreading consistency. Ice cooled cupcakes. Refrigerate, chilling six hours before serving.
From: Susan P.
ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE
6 cups cubed (1 ½ inch) peeled butternut squash (about 2 ½ pounds)
1 Tbsp olive oil
1 ½ tsp dried herbes de Provence
¾ tsp kosher salt
½ tsp freshly ground pepper
2 medium onions, each cut into 8 wedges (about ¾ pound)
Cooking spray
1. Preheat oven to 425 degrees.
2. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well.
3. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally. Yield: 4 1-cup servings
Calories 125.
Note: Herbes de Provence is a combination of dried herbs including rosemary, lavender, thyme, marjoram, and sage.
From:
Cooking Light
LeeAnne J.
1 Tbsp olive oil
1 ½ tsp dried herbes de Provence
¾ tsp kosher salt
½ tsp freshly ground pepper
2 medium onions, each cut into 8 wedges (about ¾ pound)
Cooking spray
1. Preheat oven to 425 degrees.
2. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well.
3. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally. Yield: 4 1-cup servings
Calories 125.
Note: Herbes de Provence is a combination of dried herbs including rosemary, lavender, thyme, marjoram, and sage.
From:
Cooking Light
LeeAnne J.
BROWN SUGAR-GLAZED SALMON
1 (1 lb) salmon fillet
¼ tsp salt
¼ tsp pepper
3 Tbsp brown sugar
1 Tbsp reduced-sodium soy sauce
1 tsp Dijon mustard
1 tsp rice wine vinegar
Cut salmon widthwise into four pieces. Place in a foil lined 15x10 inch baking dish. Sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 10 minutes. Meanwhile, in a small saucepan, combine remaining ingredients. Bring to a boil. Brush evenly over salmon. Broil 6 inches from heat for 1 to 2 minutes or until fish flakes easily with a fork.
From LeeAnne J.
¼ tsp salt
¼ tsp pepper
3 Tbsp brown sugar
1 Tbsp reduced-sodium soy sauce
1 tsp Dijon mustard
1 tsp rice wine vinegar
Cut salmon widthwise into four pieces. Place in a foil lined 15x10 inch baking dish. Sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 10 minutes. Meanwhile, in a small saucepan, combine remaining ingredients. Bring to a boil. Brush evenly over salmon. Broil 6 inches from heat for 1 to 2 minutes or until fish flakes easily with a fork.
From LeeAnne J.
Sunday Chicken Supper
4 medium carrots, cut into 2 inch pieces
1 medium onion, chopped
1 celery rib, cut into 2 inch pieces
2 cups cut fresh green beans
5 small red potatoes, quartered
1 broiler chicken, cut up (3 1/2 pounds) ( I have also used 4 chicken breasts)
4 bacon strips, cooked and crumbled ( I have substituted with 3 large polish sausages, sliced and it is also very tasty )
1 1/2 cups hot water
2 teaspoons chicken bouillion granules
1 teaspoon salt
1/2 tsp thyme
1/2 tsp basil
pinch pepper
In a 5 quart slow cooker, layer first seven ingredients in order listed.
In a bowl, combine the remaining ingredients, pour over the top.
Do not stir.
Cover and cook on low for 6 hours, or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.
4 servings.
The bacon/ sausage give the vegetables a yummy flavor... so I have added more vegies myself because they are so yummy.
From LeeAnne J.
1 medium onion, chopped
1 celery rib, cut into 2 inch pieces
2 cups cut fresh green beans
5 small red potatoes, quartered
1 broiler chicken, cut up (3 1/2 pounds) ( I have also used 4 chicken breasts)
4 bacon strips, cooked and crumbled ( I have substituted with 3 large polish sausages, sliced and it is also very tasty )
1 1/2 cups hot water
2 teaspoons chicken bouillion granules
1 teaspoon salt
1/2 tsp thyme
1/2 tsp basil
pinch pepper
In a 5 quart slow cooker, layer first seven ingredients in order listed.
In a bowl, combine the remaining ingredients, pour over the top.
Do not stir.
Cover and cook on low for 6 hours, or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.
4 servings.
The bacon/ sausage give the vegetables a yummy flavor... so I have added more vegies myself because they are so yummy.
From LeeAnne J.
Chicken Salad on Cantaloupe Rings
2 1/2 c. cubed cooked chicken
1 c. thinly sliced celery
1 c. halved green grapes
2 T minced parsley
1/2 c. mayo
1 T lemon Juice
1 T cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
4 cantaloupe rings
toasted sliced almonds
In a large bowl, combine chicken, celery, grapes and parsley.
Combine the next seven ingredients for dressing, mix well.
Pour over chicken mixture and toss.
Chill for at least 1 hour.
To serve, place 1 cup of chicken salad on each cantaloupe ring, sprinkle with almonds.
Makes 4 servings.
From LeeAnne J.
1 c. thinly sliced celery
1 c. halved green grapes
2 T minced parsley
1/2 c. mayo
1 T lemon Juice
1 T cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
4 cantaloupe rings
toasted sliced almonds
In a large bowl, combine chicken, celery, grapes and parsley.
Combine the next seven ingredients for dressing, mix well.
Pour over chicken mixture and toss.
Chill for at least 1 hour.
To serve, place 1 cup of chicken salad on each cantaloupe ring, sprinkle with almonds.
Makes 4 servings.
From LeeAnne J.
Becky Klekas' Celery Seed Salad
Mixed Greens - Iceberg, Romaine, Spinach, etc.
Raeburn apples
4-5 red pears, peeled and sliced thin - if doing ahead, pour citrus koala drink over to keep from turning brown.
Avocado
Feta Cheese
Toasted pine nuts - toast in skillet with 1 tsp. butter for 5 minutes
Dressing:1/4 cup red wine vinegar
1/2 or 3/4 cup oil (I used 1/2)
5 tbs sugar (I used 4)
1/4 tsp salt (or more)
1/4 tsp pepper
1/2 tsp dry mustard
minced shallots or green onion
1/2 Tablespoon celery seeds
This is the original recipe however for the dinner I used the following ingredients:
Greens (half Romaine and half mixed greens)
Mangos, julienne (small matchstick cut)
Avocado
Feta cheese
4-5 slices crisp bacon
From Julie G, and Susan P
Raeburn apples
4-5 red pears, peeled and sliced thin - if doing ahead, pour citrus koala drink over to keep from turning brown.
Avocado
Feta Cheese
Toasted pine nuts - toast in skillet with 1 tsp. butter for 5 minutes
Dressing:1/4 cup red wine vinegar
1/2 or 3/4 cup oil (I used 1/2)
5 tbs sugar (I used 4)
1/4 tsp salt (or more)
1/4 tsp pepper
1/2 tsp dry mustard
minced shallots or green onion
1/2 Tablespoon celery seeds
This is the original recipe however for the dinner I used the following ingredients:
Greens (half Romaine and half mixed greens)
Mangos, julienne (small matchstick cut)
Avocado
Feta cheese
4-5 slices crisp bacon
From Julie G, and Susan P
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