Mississippi Mud Bars

Printable Recipe

Boy, are these ever good!

Adapted from A Passion For Baking

Bars
2 cups sugar
3/4 cup butter, cut into chunks
4 large eggs
2 tsp vanilla
1  1/2 cups flour
1/3 cup cocoa pwd, measured and then sifted
3/4 tsp baking pwd
pinch baking soda
1/8 tsp salt
1/2 cup semi sweet chocolate chips
1 (7-oz) jar marshmallow creme

Mississippi Mud Icing
3 cups pwd sugar
1/2 cup butter, softened
1 tsp vanilla
1/2 cup cocoa pwd, measured and then sifted
1/2 cup evaporated milk

Preheat oven to 350 degrees. Generously spray an 11 x 7" pan with non-stick cooking spray and then place the baking pan on a parchment paper-lined baking sheet.

Cream the sugar and butter until well blended. Add the eggs one at a time, blending well after each addition. When you add the last egg, add the vanilla as well. In a separate bowl, combine the flour, cocoa pwd, baking pwd, baking soda and salt. Blend well. Stir into the creamed mixture, just until blended. Fold in the chocolate chips and blend briefly. Spoon into the prepared pan.

Bake on the baking sheet at 350 degrees until firm to the touch, about 25-30 minutes. Remove from the oven and spread the marshmallow creme over the hot bars and refrigerate, uncovered, for at least 3 hours.

For the Icing
Cream all of the ingredients together until stiff and glossy. Using an off-set spatula, spread the icing on the chilled, uncut bars. You may need to dip the spatula in hot water, to spread the icing evenly. Chill briefly so the icing can set up. Cut into bars.

Butterscotch Cashew Bars

 
Printable Recipe 

This recipe comes from the cookbook "The Sweeter Side of Amy's Bread"

Crust
2  2/3 cups flour
2 tsp kosher salt
1  1/4 cups cold butter
1 cup plus 2 tbsp brown sugar

Topping
1  2/3 cups butterscotch chips
1/2 cup plus 2 tbsp light corn syrup
3  1/2 tbsp butter
2 tbsp water
1/4 tsp kosher salt
2 cups cashews, roasted and salted

Preheat the oven to 350 degrees. Grease a 12x17" sheet pan lightly with softened butter and line it with aluminum foil, pressing the foil up the sides of the pan and into the corners. Grease the foil with softened butter.


To make the crust: In a food processor, combine the flour and salt. Dice the cold butter into 1-inch pieces and place half into the food processor with the flour. Pulse for a few minutes. Add half of the brown sugar and pulse again, then add the remaining butter and brown sugar and process for 20-30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball.

If you don't have a food processor, follow the same procedure but cut the butter into the flour, alternating with the brown sugar, using a pastry blender to form a coarse meal. The dough will be a little crumbly but will almost form a ball.

Spread the crust evenly in the bottom of the prepared pan. Pat it gently and evenly into the pan all the way to the corners. Be careful not to pack it down too much or the crust will be tough. Bake it 350 degrees for about 5 minutes, then prick the dough lightly with a fork all over, and return to the oven and bake for 10 more minutes. The crust should be slightly browned and soft to the touch. Remove from the oven and cool for several minutes. Do not turn off the oven.


To Make the Topping: In a medium saucepan, add the butterscotch chips, corn syrup, butter, water, and salt and cook over medium heat, stirring constantly until the chips have melted completely and the topping has just begun to simmer, about 5 minutes.

Stir the cashew pieces into the hot topping and spread it evenly over the baked crust. Try to spread it out to the corners if possible, but the topping will spread into any bare spots during baking. Bake again for 11-15 minutes, or until the surface is brown and very bubbly
.
 Allow the bars to cool completely on a wire rack before cutting them.

Overnight French Toast

Printable Recipe

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1  1/4 cups whole milk
1 tsp vanilla

Mix together the brown sugar and butter in a saucepan and bring to a boil. Boil for 1 minute. Remove from heat and add the corn syrup. Pour mixture into a greased 9xs13" pan. Slice bread in 3/4-inch slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour evenly over the bread. Cover and chill overnight. bake uncovered, 350 degrees, for 30-35 minutes or until golden brown.

Baker's Chocolate Cake with Fudge Icing

Printable Recipe

From Baker's Chocolate

2 tsp butter, melted, divided
1  3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter, cut into 1/2-inch pieces
1  1/4 cups sugar
3 large eggs
1/2 cup buttermilk
1 tsp vanilla

Preheat the oven to 325 degrees. Lightly grease 2 (9-inch) round cake pans with 1 tsp of the melted butter. Cover the bottom of each pan with with waxed paper or parchment paper; and brush evenly with the remaining melted butter. Set aside.

In a large bowl, sift together the flour, baking soda, and salt: set aside. Place the chocolate and the cut-up butter in a large microwaveable bowl. Microwave on High for 2 minutes or until the butter is melted. Stir until the chocolate is melted; set aside.

In a medium bowl, beat the sugar and eggs on high speed for 2 minutes or until slightly thickened and pale in color. Add the chocolate mixture: beat until well blended, about 15 seconds. Gradually add the flour mixture, beating on low speed until well blended, about 1 minute. Scrape down the sides of the bowl. Add the buttermilk and vanilla; beat on low speed for 15 seconds, then on medium speed an additional 15 seconds. If batter is not completely blended at this point, mix by hand with a rubber spatula until mixture is well blended. Pour the batter evenly into prepared pans; spread with spatula, if necessary, to evenly cover the bottom of each pan.

Bake on the middle rack, 325 degrees, for 30-34 minute s or until toothpick inserted in the centers comes out with fudgy crumbs. Do not overbake. Cool in pans 5 minutes. Remove from pans to wire racks; peel away and discard the paper. Cool completely. Fill and frost with the Fudge Icing. Refrigerate the cake until ready to serve. Let stand at room temperature 30 minutes before serving.

Fudge Icing
2 cups dark brown sugar
1  1/4 cups heavy whipping cream
1 cup half-and-half
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate, coarsely chpd
6 tbsp butter, cut into 1/2-inch pieces

Place all ingredients except butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently with a wire whisk to dissolve the sugar and melt the chocolate. Reduce heat to medium-low; simmer 25 minutes or until thickened, stirring frequently.

Remove from heat. Add the butter, one piece at a time, stirring after each addition until it is completely  melted before adding the next piece. Pour the fudge mixture into a 15x10x1-inch pan and spread evenly. Refrigerate for 1 hour. (If refrigerating for more than 1 hour, let stand at room temperature 20 minutes before beating as directed in the next step.)

Place chilled fudge mixture in a large bowl and beat with an electric mixer on high speed 1 minute; scrape the bottom and sides of the bowl. Continue beating 30 seconds or until light and fluffy. Immediately frost the cake.

Thick & Chewy Chocolate Chip Cookies

Printable Recipe

Store these cookies in an airtight container along with a slice of bread to keep them soft and chewy.

1  1/3 cups butter
1  1/2 cups brown sugar
1 cup granulated sugar
2 eggs
1 tbsp vanilla extract
3  3/4 cups flour
1  1/4 tsp table salt
1 tsp baking soda
12 oz pkg semisweet chocolate chips

Cream the butter ans sugars starting on low speed, gradually working your way up to high speed, until the mixture is light and fluffy, about 3 minutes. Scrape the sides of the bowl. Add the eggs and vanilla and beat on low speed until blended. Beat on high speed until light and fluffy, about 1 minute. Scrape the sides of the bowl.

In another bowl, combine the flour, salt and soda and add to the creamed mixture, stirring with a wooden spoon until just blended. The dough will be stiff. Stir in the chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheets. Bake 350 degrees, for 8 - 10 minutes. Cool on cookie sheets for 3 - 5 minutes, then cool completely on a wire rack.

Oatmeal 'Scotch Bars with Butterscotch Glaze

Printable Recipe

From a Cook's Country magazine.

1  1/4 cups flour
2 cups quick-cooking oatmeal
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter
3/4 cup butterscotch chips
1 cup dark brown sugar
2 tsp vanilla
1 egg

Glaze
2 tbsp dark brown sugar
1 tbsp water
1/8 tsp salt
1/4 cup butterscotch chips

Line a 9x13" pan with foil, leaving overhang on all sides. Mix flour, soda, and salt in a medium bowl until well combined. Heat butter in a small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in a large bowl and whisk until smooth. Whisk in the brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in the flour mixture in two additions until combined. Spread mixture in prepared pan and bake 350 degrees for 17 - 19 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Place pan on a wire rack.

For the glaze, bring brown sugar, water and salt to a simmer in small saucepan. Pour hot sugar mixture over the butterscotch chips in a small bowl and mix until smooth. Drizzle over the warm bars and cool on wire rack until warm to touch, about 1  1/2 hours. Using the overhang, lift bars from pan and cool completely on wire rack, about another 30 minutes. Cut into bars and serve. Store bars in an airtight container at room temperature for up to 3 days.

Soft Steak Tacos

Printable Recipe

Adapted from a recipe in a Cook's Country magazine.

1 flank steak (about 1  1/2 pounds), thinly sliced*
1 tbsp chili pwd
1  1/2 tsp ground cumin
1 tsp coriander
3/4 tsp salt
4 scallions, green parts cut into one-inch lengths, white parts cut in half lengthwise
1-2 jalapenos, minced
4 tsp vegetable oil, divided
1/2 cup tomato sauce
1/2 cup water
2 tsp brown sugar
1 tbsp lime juice
12 (8-inch) flour tortillas, warmed

Place steak in a large bowl and sprinkle evenly with chili pwd, cumin, coriander and salt. Add scallions and jalapenos and toss to combine. (Steak mixture can be refrigerated for up to 2 hours.)

Heat 2 tsp of the oil in a large skillet until just smoking. Add half of the steak mixture and cook, turning slices once, until just browned, about 1 minute per side. Remove and set aside. Repeat with remaining steak mixture in the remaining 2 tsp oil. Put browned meat into a bowl.

Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with a wooden spoon. Meanwhile, use a slotted to transfer browned steak mixture to a wooden cutting board, leaving the juices in the bowl. Chop the meat into rough 1-inch pieces.

Add the reserved juices to the skillet and cook until reduced by half, 6-10 minutes over medium heat. Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among warmed tortillas** and serve with shredded lettuce, minced jalapenos, and hot sauce or salsa.

*To slice the flank steak, first cut it in half lengthwise. Then working with one half at a time, slice the steak on the bias into 1/4-inch pieces. To make the slicing easier, place the steak in the freezer for 20 minutes to firm up.

**Warm up the tortillas by wrapping a stack of them in foil and heating in a 350 degree oven for 15 minutes. If you keep them wrapped in the foil after removing them from the oven, they will stay hot for 30 minutes.

BBQ Sauce

Printable Recipe

This recipe comes from a Cook's Country magazine. I haven't tried it yet, but it does look good, doesn't it?

2 tsp vegetable oil
1 onion, minced
4 cups low-sodium chicken broth
1 cup root beer
1 cup apple-cider vinegar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup tomato paste
1/2 cup ketchup
2 tbsp brown mustard
1 tbsp hot sauce
1/2 tsp garlic pwd
1/4 tsp liquid smoke (optional)

Heat oil in saucepan over medium-high heat until simmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to a boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in an airtight container for up to 1 week.)

Teriyaki Steak Subs

Printable Recipe

1/4 cup bottled teriyaki sauce
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp ground ginger
1 pound boneless beef sirloin steak, cut into 1/2" strips
1 medium sweet red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tbsp vegetable oil
8 pineapple slices
4 hoagie buns, split and toasted

In a bowl, combine the teriyaki sauce, brown sugar, soy sauce and ginger. Set aside. In a skillet or wok, stir-fry the steak, peppers and onion in the vegetable oil, for 5 minutes. Stir in the reserved sauce, and top with the pineapple slices. Cover and simmer for 5 minutes, or until heated through. Spoon meat and vegetable mixture on the bottoms of the buns and cover with the pineapple slices. Cover with the tops of the buns and serve.

Sausage and Peppers

Printable Recipe

The sausages can be either hot or sweet, with fennel seeds or without. Just make sure they are fresh.

1/4 cup olive oil
2 garlic cloves, peeled and minced
2 onions, sliced
6 bell peppers, green, red or a mixture, cut into 1/2-inch - wide slices
salt to taste
8 hot or sweet Italian sausages, about 2 pounds

Heat the oil in a large skillet over medium heat. Cook the garlic until it begins to brown, and then discard it. You really just want to flavor the oil. Add the onions and cook until soft, stirring from time to time so they cook evenly. Don't let them brown. Add the bell peppers and salt, stir well and cover and cook over low heat until they're soft, about 30 minutes.

Meanwhile, cook the sausages. First pierce them all over with a fork and either broil them until they're golden, grill them, or cook them in another skillet over medium heat with several tbsp of water, turning them so they cook evenly. It will take about 15 minutes for the water to evaporate and the sausages to cook.

When the sausages are done and the peppers are ready, mix them together and cook in a skillet for about  5 minutes, for the flavors to blend. Serve with a crusty Italian bread.

Hong Kong Orange Chicken

Printable Recipe

grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2  1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal

A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.

Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.

Strawberry Cream Pie

Printable Recipe

1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar

1 (9-inch) graham cracker pie crust

Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.

Pizza Subs

Printable Recipe

I don't really use measured amounts, since you can easily use as much or as little as you want of each ingredient. Just use this as a basis for these sandwiches, which happen to be one of my son's favorite.

hoagie buns, sliced
bulk hot Italian sausage, browned and drained
deli ham
pizza sauce
thinly sliced Mozzarella cheese
mild banana peppers, thinly sliced, optional
sliced pepperoni
hard salami

On the bottom of each hoagie bun, layer the ingredients in the order given. Replace the tops of the buns and wrap individually in foil and place on a baking sheet. Bake 425 degrees for 12 - 15 minutes, or until cheese is melted.

Burst of Lemon Muffins

Printable Recipe

1  3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut

Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted

In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.

In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.

Overnight French Toast

Printable Recipe

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup

1 loaf French Bread

5 eggs
1  1/4 cups milk
1 tsp vanilla

Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.

Lemon Streusel Bars

Printable Recipe

1 pkg lemon cake mix
1/2 cup butter
3/4 cup milk
2 eggs

Filling
1/4 cup sugar
1 (8-oz) pkg cream cheese, softened
1 tbsp lemon juice
1 tsp lemon rind

Cut butter into cake mix until crumbly; reserve 1 cup of mixture for topping. To remaining mixture, add milk and eggs, beat on high speed with an electric mixer for 2 minutes. Pour into a greased 9 x 13" pan. Set aside.

Cream together the cream cheese, lemon juice and lemon rind; blend well. Drop by spoonfuls onto the batter and spread in an even layer. Sprinkle reserved crumbs on top and bake 350 degrees for 30 - 35 minutes, or until lightly golden.

Store in the refrigerator.

Pulled Pork with Rootbeer BBQ Sauce (crock pot)

Printable Recipe

1 (2  1/2 - 3 pound) boneless pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
2 medium onions, cut into thin wedges
1 cup Root Beer

Sauce
3 cups Root Beer
1 cup bottled chili sauce
1/4 tsp Root Beer concentrate, optional (found in the baking aisle with the other extracts)
several dashes hot pepper sauce, optional

toasted hamburger buns

Trim the fat from the pork roast. If necessary, cut roast to fit the crock pot. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the roast to a 3  1/2 - 5 quart crock pot. Add the onion wedges and 1 cup Root Beer. Cook, covered, on LOW for 8-10 hours, or HIGH for 4-5 hours.

Meanwhile, for the sauce, combine the 3 cups Root Beer and chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered and stirring occasionally, about 30 minutes, or until mixture is reduced to 2 cups. If desired, add the Root Beer concentrate and hot pepper sauce.

Transfer the roast to a serving platter. With a slotted spoon, remove the onion from the juices and set aside. Discard the juices. Using two forks, pull the pork into shreds. To serve, add the pork and onions to the buns, and spoon on the sauce.

Hawaiian Ham Sandwiches

Printable Recipe


This is a Taste of Home recipe.

8 hoagie  buns
8 slices Monterey Jack or Provolone cheese
1/2 of a medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
2-3 green onions, thinly sliced
olive oil
1 pound sliced fully cooked ham, cut into thin strips
1 (20-oz) can pineapple tidbits, drained
1 cup (4 oz) shredded Mozzarella cheese

Cut off the tops of the hoagie buns (near the top) and hollow out the insides, leaving about 1/4" (or so) shells; set aside the tops. Discard the hollowed out bread. Place the rolls on a baking sheet and line the inside of each with Monterey Jack cheese. In a skillet, saute the peppers and onions in the oil, for 3 minutes. Add the ham and cook for 3 minutes.Add the pineapple. Remove from heat; drain. Spoon into the rolls. Bake 450 degrees for 5 minutes. Sprinkle with the Parmesan cheese; return to oven until the cheese melts, about 1 minute. Replace the tops of rolls. Serve immediately.

Sausage Sandwich Squares

Printable Recipe


This is a Taste of Home recipe.

3 - 3  1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1  1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 egg
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd

In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

In a skillet, cook the sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender, drain. Press half the dough onto the bottom and 1/2" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.

Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.

Cashew Clusters

 
Printable Recipe


These are so good! They are also very easy to make, too. This recipe comes from the Pillsbury Cookbook, that I've had for 20 years, or more. I've always thought of trying this recipe, but I "thought" I wasn't such a fan of dark chocolate. Then someone at work offered me a cashew cluster that was covered with dark chocolate. It was wonderful! The next day I came across this recipe again, and thought they must be one in the same. You can easily use other nuts, or add raisins if you so desire. Be warned though, they are quite addicting. 

12-oz pkg (2 cups) semi sweet chocolate chips
1-oz square unsweetened chocolate
2 cups cashews

Line a cookie sheet with waxed paper. In a large saucepan over low heat, melt the chocolate; stir until smooth. Stir in the cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store tightly covered container in refrigerator.