Korean Beef

I got this recipe from someone at work. It is very tasty. Serve over cooked, white rice.

1/4 cup brown sugar
1/4 cup soy sauced
2 tsp sesame oil
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, pepper flakes and ginger.

2. In a large skillet, heat the vegetable oil over medium-high heat. Add the garlic and cook, stirring constantly, about 1 minute. Add the ground beef and cook until browned. Drain.

3. Stir in the soy sauce mixture and green onions and stir until well combined. Serve over cooked, white rice.

Crockpot Beef Tips with Gravy

I got this recipe from work, and it is very easy to make, and very good. Cooking it in the crockpot will turn the meat very tender. This can be served over mashed potatoes or cooked egg noodles. Recipe is found here.

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2 pounds beef stew meat, trimmed if necessary
1 (10.75 oz) can condensed cream of mushroom soup
1 (.87 to 1.0-oz) packet Brown Gravy mix
1 cup beef broth (I used Campbell's beef broth)
1 small onion, diced - about 1/3 cup (I did not add)

1 tbsp cornstarch mixed with 1 tbsp cold water
(or you can use 2 tbsp flour mixed with 1/4 cup water)

Prepared egg noodles, or mashed potatoes

1. In a medium bowl, combine the cream of mushroom soup, gravy mix, beef broth, and onion together. It's okay of it's a little lumpy.

2. Place your stew meat into a 4-quart crockpot. Pour gravy over the meat and gently stir. Cook, covered, on low for 7 hours. Once done cooking, remove the meat, and stir in the cornstarch mixture. Cook covered, for another 5 minutes and return meat to the gravy. Cook, covered, for another 5 minutes.

3. Serve over cooked egg noodles, or mashed potatoes.

Peanut Butter Chocolate Revel Bars

I found this recipe in a Better Homes and Gardens cooking magazine, but it can also be found here. They are a very thick, soft bar and very good!

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1 cup butter, softened
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups creamy peanut butter (the whole jar)
2 tsp vanilla extract
3 cups flour

Filling
 1 (14-oz) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tbsp butter or peanut butter
2 tsp vanilla extract
1/2 cup peanuts (optional)

1. Preheat oven to 350 degrees (325 degrees if using a dark-colored pan). Line a 9x13" pan with foil or parchment paper and spray with nonstick spray and set aside.

2. In a large bowl, beat the butter with an electric mixer on medium-high speed, for 30 seconds. Add the brown sugar, baking soda and salt, and beat until well combined, scraping the bowl occasionally. Beat in the eggs, and 2 cups peanut butter, and vanilla and beat until well-combined.  Beat in as much of the flour as you can of the flour using the electric mixer, and then, if necessary, stir in any remaining flour using a wooden spoon. Set aside.

3. For the filling, in a medium saucepan cook and stir the sweetened condensed milk, semisweet chocolate chips, and 2 tbsp butter (or peanut butter) over medium-low heat until everything is melted. Remove from heat and stir in the vanilla.

4. Reserve 2 cups of the peanut butter dough for topping. Press the remaining dough in bottom of the prepared pan. Evenly spread with the chocolate filling. Drop reserved dough in spoonfuls over the filling. If desired, sprinkle with peanuts.

5. Bake 350 degrees for 30-35 minutes, or until the topping is light brown, Cool on a wire rack.

Store bars between sheets of waxed paper in an airtight container at room temperature, for up to 3 days or freeze for up to 3 months.

Chicken Wild Rice Soup

This is excellent soup, and perfect for a cool, fall day, or on those cold, winter nights. Serve with a good, crusty roll or french bread.

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3 (10 3/4-oz) cans condensed chicken broth, or 1 large carton
2 cups water
1/2 cup uncooked wild rice, rinsed*
1/2 cup finely chopped green onions
May also add chopped carrots and celery, if desired 
1/2 cup butter
3/4 cup flour
1/2 tsp salt

1/4 tsp poultry seasoning              

1/8 tsp pepper
2 cups half-and-half                  
1 1/2 cups cubed, cooked chicken (may also use turkey or ham)
1 tbsp chopped pimiento   
 2-3 tbsp dry sherry, if desired

8 slices bacon, crispy cooked and crumbled


In a large saucepan, combine chicken broth and water. Add the rice and onions. If adding carrots and celery, do so at this point. Bring to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until rice is tender.

In a medium saucepan, melt the butter, stir in the flour, salt, poultry seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in the half-and half; cook until slightly thickened, stirring constantly. Add the remaining ingredients. Heat gently, stirring frequently. Do not boil. Garnish with bacon and with anything else you desire.

 *NOTE: Uncooked regular long-grain rice may be substituted for all or part of the wild rice. Reduce simmering time to 20-30 minutes or until rice is tender.

Pizza Burgers

I am re-posting this recipe. They make a tasty, and quick meal.

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1 1/2 lbs hamburger
chopped onion
chopped green pepper
garlic pwd, optional
1 tsp oregano
1 (15 1/2-oz) jar pizza sauce
Parmesan cheese, to taste
Mozzarella cheese, to taste
Provolone cheese, to taste - if desired

Sliced Pepperoni, optional

English muffins, split - may also use English muffin toasting bread

Brown the hamburger and onion. Drain. Add the green pepper, garlic, oregano, pizza sauce and Parmesan cheese. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Spoon mixture onto English muffins and top with Mozzarella and Provolone cheeses. If desired, top with pepperoni. Bake 350 degrees for 15 minutes, or until the cheese is melted and lightly browned.

Tried-and-True Chocolate Chip Cookies

This recipe comes from the Betty Crocker website, and the original recipe can be found here. They are very good.

Printable Recipe

1 1/2 cups butter (3 sticks), softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla extract
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
4 cups flour
2 (12-oz) bags chocolate chips

Cream the butter and add the sugars. Beat well. Add the vanilla and eggs, and beat until fluffy. Add the flour, soda and salt, and beat just until the flour is incorporated. Stir in the chocolate chips. Drop by spoonfuls onto ungreased cookie sheets, and flatten slightly. Bake 350 degrees for 11-13 minutes. Cool cookies on the cookie sheets for a few minutes and then remove to cool thoroughly on a wire rack.

Aunt Dorothy's Old Fashioned Brownies

These are my Aunt Dorothy's famous Old Fashioned Brownies.

(The next time I make them I'll post a picture)

Printable Recipe

2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1 tsp salt

Melt the butter and chocolate in a saucepan and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking powder, and salt just until combined. Spread in a greased 9 x 13" pan and bake at 350 degrees for 25 - 35 minutes, or until set in the center and browned around the edges. Cool completely on a wire rack. Frost.

Frosting
1/3 cup butter, melted
3 cups powdered sugar
1/2 tsp vanilla
Half & Half - enough added until the right consistency

Mix together until smooth

I store these in the refrigerator. 

Chicken and Dressing

Printable Recipe

3 cups diced, cooked chicken (I use a Rotisserie chicken)
1 (8-oz) package herb-seasoned stuffing mix
1/2 cup butter, melted
2 (10 3/4-oz) cans cream of chicken soup
approximately 3/4 of a soup can of milk

Spread half of chicken in a greased 3-quart baking dish. In a large bowl, toss dry stuffing mix with melted butter, soup, and milk. Spread half of stuffing mixture over chicken. Add remaining chicken and top with remaining stuffing mixture. Bake at 350 degrees for about 45 minutes, or until bubbly and nicely browned.

Mom's Vegetable Beef Soup

Printable Recipe

3 pounds chuck roast, stew meat or thin-cut sirloin steak
salt and pepper
6 cups water
1 can stewed tomatoes
1/3 cup diced onion
2 tsp Worcestershire sauce
4 tsp salt
2-3 tsp beef bouillon granules
1/4 tsp chili powder
2 bay leaves
2 1/4 cups tomato juice (18 ounces)
1-pound can diced tomatoes
1 can corn, drained (or can use 1/2 - 3/4 cup frozen corn)
1 cup sliced celery
1 cup sliced carrots
1 cup diced potatoes
1 small can lima beans, or 1 can kidney beans, drained and rinsed

Brown meat slightly in a small amount of oil, and season with salt and pepper. Place in a large stock pot. Add water, stewed tomatoes, onion, Worcestershire sauce, salt, bouillon, chili powder, and bay leaves. Bring to a boil and cover. Turn down heat to low, and simmer on low for 2 hours. Remove meat from broth and cut into small pieces. Strain fat from broth. Add remaining ingredients and cook for another hour on low.

Serve with corn muffins or other crusty bread.

                       

Crock Pot Chicken & Dumplings

Recipe adapted from The Crockin' Girls Slow Cookin' Companion: Yummy Recipes from Family, Friends, and Our Crockin' Community

Printable Recipe

4 boneless, skinless chicken breasts
2 tbsp butter
2 cans cream of chicken soup
3 1/2 cups chicken broth
1 small onion, chopped
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 chicken bouillon cubes

1 (10-oz) can refrigerated biscuits
salt and pepper to taste

Put all of the ingredients, except the biscuits into a crockpot. Cover and cook on LOW for 7 hours. Remove chicken and cut into small chunks. Return to crock pot. Stir everything well. Cut biscuits into pieces and place on top of soup mixture. Cover and cook for another hour, or until cooked all the way through. If desired, turn crockpot to high and cook for an additional 10 minutes.

I sprinkled gravy with poultry seasoning and rubbed sage to taste, for additional flavor.  It is not necessary though and is very good with or without it. 

Italian Meatloaf

This is best made in an actual meatloaf pan, so that the grease can drain in the bottom of the pan.  An actual meatloaf pan is larger than a bread-loaf pan, too. You will have to pack the meat in there. If it doesn't all fit, you can form what doesn't fit into a smaller, free-form loaf and bake separately. (So far, I've only made it in a bread-loaf pan, but I do plan to purchase a meatloaf pan, so that the grease will drain on the bottom.) Of coarse, it would not take as long to bake as the larger loaf - just watch the time and take out of the oven, when done. This is very good, and flavorful!

Printable Recipe


2 1/2 pounds ground beef
4 slices bacon (leave raw and chop into pieces - partially freeze first, to make chopping it easier)
1 1/2 cups Italian bread crumbs
1 cup tomato sauce
1 cup diced, seeded tomato
1 cup diced green peppers
1 cup diced onions
1/4 cup Parmesan cheese
2 eggs
1/3 cup chopped fresh parsley
2 tsp beef bouillon granules
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp tried basil leaves
1/2 tsp dried oregano leaves

Topping
1/2 - 1 cup ketchup


Spray a meatloaf pan with cooking spray and set aside. In a large bowl, combine all the ingredients, except for the ketchup and mix until combined. Press the meat into the loaf pan and cover with the ketchup. Cover with foil and bake in a preheated oven at 350 degrees for 20 minutes. Remove foil and bake for another 40 - 60 minutes, or until cooked all the way through and top is nicely browned.

Lemon Bars

Everyone has a recipe for Lemon Bars, I'm sure.  This happens to be our family's recipe, handed down from my Aunt Barb on my dad's side.  They can either be sprinkled with powdered sugar, or they can be frosted with this frosting.  The only change I've made to make these bars extra lemony, is to use lemon extract in the frosting, as opposed to vanilla extract.  You can make the judgment call as to what to use, but they're awfully good with the lemon extract.  That is what I used for our last family gathering.  I doubled the recipe.  These should freeze well.

Printable Recipe

Crust
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Combine the above in a small bowl and mix well.  Pat into an 8" square pan that has been sprayed with Pam.  If desired, you can line the bottom of the pan with parchment paper.  Bake at 350 degrees for about 15 minutes, or until very lightly browned.

Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice  *Note: You will get about 1 tbsp of zest and juice out of a good-sized lemon
1 cup granulated sugar
2 tbsp flour
1/2 tsp baking powder

Combine all of the filling ingredients in a large bowl and beat well.  Our over the partially baked crust and bake an additional 20-25 minutes, or until the filling has set.  During the baking time, turn the pan around a couple of times to ensure even baking.  Do not over bake.  Cool and frost.

Frosting
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tbsp milk, or more to reach desired spreading consistency (I added more, and I used whole milk)
1 tsp vanilla extract (I used lemon extract)

Combine all of the frosting ingredients in a small bowl and beat until smooth, spread on the cooled bars.  Cut the bars small, and store in the refrigerator.

Cinnamon Cream Cheese Coffee Cake

Printable Recipe

I found this recipe on Go Bold with Butter.

Even though it is a somewhat putzy recipe, it really is quite good - very moist.

Crumb Topping 
1/4 cup butter, softened and cut into small pieces
1/3 cup flour
1/2 cup brown sugar
1 tsp  cinnamon
pinch salt

Cream Cheese Swirl
4 oz cream cheese, softened
1/4 cup brown sugar
1/2 tsp vanilla
1/2 tsp cinnamon

Coffee Cake
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups sour cream

To make the Crumb Topping
Combine all the ingredients in a small bowl and mix with a fork until mixture resembles coarse crumbs.  Set aside.

To make the Cream Cheese Swirl
In a small bowl, beat the cream cheese and brown sugar until fluffy.  Mix in the vanilla and cinnamon until well combined.  Set aside.

To make the Cake
Preheat the oven to 350 degrees.  Grease a 9x13" pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In a large bowl, beat the butter and sugar until fluffy.  Add the eggs, one at a time, beating just until combined after each addition.  Mix in the vanilla.

Gradually add the dry ingredients, mixing just until combined.  Stir in the sour cream and mix just until combined.

Spoon into the prepared pan and spread evenly.  Top with spoonfuls of the cream cheese mixture.  Use an up and down motion with a knife to marbelize.   Sprinkle the crumb mixture over the top of the cake.  Bake 350 degrees for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Peanut Butter Cookies

Printable Recipe

These cookies are soft and chewy, and stay that way for several days.  They're very good!

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1 cup peanut butter
3/4 cup sugar, plus 1 tbsp for sprinkling*
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tbsp milk
1 tsp vanilla
1 cup peanut butter chips (I did not add)

Preheat the oven to 350 degrees
     In a large bowl, combine the flour, baking soda, baking powder, and the salt.  Set aside.
In another large bowl, cream the butter, and the peanut butter, until light and fluffy.  Add the sugars, and beat until smooth.  Add the egg, and mix well.  Add the milk and the vanilla.  Add the flour mixture and beat thoroughly.  Stir in the peanut butter chips.  Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.  Using a fork, lightly indent with a crisscross pattern, but do not overly flatten cookies.  Lightly sprinkle cookies with sugar.  Bake 350 degrees for 10-12 minutes.  Do not over bake.  Cookies may appear to be underdone, but they are not. Allow to cool for a couple of minutes on the cookie sheets before removing and the cool thoroughly on a wire rack.  Store the cookies in an air-tight container, and they will keep for several days.

*I use a clean salt shaker filled with granulated sugar to sprinkle the sugar on the cookies before baking, and it works real well.  (Just be sure to label the shaker.) You can lightly tap the edge of the pan over the sink to remove the excess sugar if you wish, but it is not necessary.

Caramel Rolls

This is a recipe that comes from a very good friend of my sister, who got it from this blog; and I have it on good authority that these are excellent caramel rolls!

This is one of those recipes that use Rhodes frozen bread dough for the cinnamon/caramel rolls.  However, one ingredient that is different from all the rest that I've seen is the addition of vanilla ice cream in the caramel sauce.  Sounds good, doesn't it?

I haven't had the chance to make these yet, so until I do, I am just posting the link to them without a photo and once I have the chance to make them, I will post a photo and type out the recipe.

http://thefarmersbetterhalf.blogspot.com/2013/02/caramel-cinnamon-rolls.html

Golden Treasure Meatballs

This is a dish my mother made years ago.  It is sort of reminiscent of Porcupine Meatballs.

Printable Recipe

1 1/2 pounds hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/3 cup ketchup
1 egg, beaten
1/2 tsp garlic salt
1/2 tsp salt
1/8 tsp pepper

16 (3/4-inch cubes) American cheese * (see note)
3-4 (8-oz) cans tomato sauce for cooking the meatballs in
about 2 tbsp oil for browning the meatballs in

hot, cooked rice


Mix together the hamburger, bread crumbs, green pepper, ketchup, egg, garlic salt, salt,  and pepper.  Shape into 16 meatballs.  Form around one cube of cheese and set meatballs on a sheet of waxed paper until all meatballs have been formed.

In a large skillet, working in batches, brown the meatballs in hot oil, being careful not to break them apart, until they are browned on all sides.  Once all the meatballs are browned, place them all in the skillet and pour the tomato sauce over all and cover the skillet and cook for 15-20 minutes, or until they are cooked through, maybe up to 25 minutes, depending on how lean your meat is.  Be careful not to overcook them, or they will become dry and tough.  You want them to be tender and the cheese to melt.  Serve over hot rice.

* You can find American cheese in 8-oz packages vacuum sealed like you would find Mozzarella, or Colby cheese.  You don't have to use something like Velveeta anymore.

Printable Recipe

Muddy Buddies using Vanilla Chex cereal

Printable Recipe

I've adapted this recipe from Housewife 2 Hostess

Naturally, any flavor of Chex cereal will taste good, but the Vanilla Chex is very good.  So far, that is the only variety I've used.  The added vanilla is very good, but not necessary.  The milk chocolate chips, in my opinion, are better than the semi sweet that the original recipe calls for.

7 cups Vanilla Chex cereal
1 cup milk chocolate chips
1 cup peanut butter
1/4 cup butter
1 tsp vanilla extract
1 1/2 cups powdered sugar

Put the cereal in a large bowl and set aside.  In a microwave-safe bowl, or in a saucepan over low heat, melt together the chocolate chips, peanut butter and butter until smooth.  Stir in the vanilla extract and our over the cereal, stirring until well coated.  Stir in the powdered sugar until the cereal is well coated.  Sometimes I add some extra powdered sugar.  Chelsey advises spreading the Muddy Buddies onto a large cookie sheet and placing in the freezer.  She says it keeps the powdered sugar nice and white.  Each time I've made these, I've done so.  I put them in an extra large cake pan, and place a sheet of waxed paper on top, before placing in the freezer.  She says to keep them in the freezer for 5 minutes, but I always seem to get busy and lose track of time, so they end up staying in there for about an hour.  If that happens to you, no worries, they will be fine.

Grilled Hawaiian Chicken Sandwiches

Printable Recipe

There is a real good restaurant close by that makes a Hawaiian Chicken sandwich, and I wanted to try to replicate it at home. I found this recipe on AllRecipes.  I changed a few things, and I'd have to say that it comes pretty close.

6 boneless, skinless chicken breasts
1 1/2 cups bottled Teriyaki sauce (I use Kikkoman)

Sauce
3/4 cup brown sugar
3/4 cup soy sauce
3/4 cup unsweetened pineapple juice
a few drops Worcestershire sauce

mixture of cornstarch and water, stirred

6 slices pineapple (use fresh, if you're able, otherwise, canned will work fine)
thinly sliced Monterey Jack cheese
9 or 12 grain bread, buttered on one side


Pound the chicken breasts between sheets of waxed paper or in a heavy-duty ziplock plastic bag to an even thickness.  Marinate the chicken in the Teriyaki sauce in ziplock bags placed in a large glass bowl or cake pan, for up to 8 hours.

I usually use chicken that I've bought from Sam's club, and since they are so huge, I make additional sauce.  I like to have some to dip the sandwiches into on the side, too.  You just want equal parts of the brown sugar, soy sauce and pineapple juice.  I add a few drops of Worcestershire to cut down on the sweetness from the sugar and the juice.  A few drops is all you need, or else you will change the flavor of the sauce too much.  Bring the sauce to a boil and stir in the cornstarch mixture and cook until it has nicely thickened.

Preheat the gas grill to 350 degrees and oil the grates, if desired.  With the lid closed, cook the chicken about 4-8 minutes per side, depending on the size of the chicken breast.  Baste with the sauce starting right away.  Since it cooks for such a short time, you can put some on the top of the chicken when you first place it on the grill and then again when you flip them halfway through.

At some point, if you're using fresh pineapple slices, place those on the grill to sort of caramelize them.  Just before you pull the chicken off the grill, turn the gas off and place a slice of pineapple on top of each piece of chicken, and top with some Monterey Jack cheese.  Baste with some more sauce.  Close the lid again and let stay in there for a few minutes until the cheese has melted but has not browned.

Meanwhile, fry up the bread on the stove in a dry skillet on one side.  You can either serve the bread on the side, or serve the chicken on the bread, sandwich style.  Be sure to serve a bit of the sauce on the side to dip your chicken or bread into.

This is a great summer meal served with fresh fruit.

Chocolate Steamed Pudding

This is a moist, dense, chocolate cake. It is a very good, and an old-fashioned recipe. It is my dad's and brother's favorite dessert, and usually, someone will make it for them on their birthdays. It requires the use of a 4-cup mold of some sort. You can use one like is in the photos, or you can simply use a small casserole dish. You will want to cover it with a double layer of heavy-duty foil if you don't have a cover for the mold, so no steam gets inside.

Place the mold on top of a rack, inside a large stock pot. I used a metal steamer basket.

Allow cake to cool for about 10 minutes inside the mold, then remove it and allow to cool on a wire rack.

See how creamy the hard sauce gets? I don't know why it is called hard sauce, because it is actually a very thick frosting - almost tastes like the frosting on wedding cakes. At any rate, this stuff is so good!

Printable Recipe


1 egg
1 cup sugar
2 tbsp butter, softened
2 squares unsweetened chocolate, melted
1 3/4 cups flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp cream of tartar
1 cup milk

Cream the egg, sugar, butter and chocolate, until fluffy. In a separate bowl, combine the flour, soda and cream of tartar. Beat into the chocolate mixture, alternately with the milk. Beat until smooth. Pour into a greased 1 - quart mold, or casserole dish.

Cover the mold or casserole dish, very tightly, with foil, Place inside a large pot, on top of a rack. Add enough water so that it is halfway up the mold. Bring water to a quick boil, then reduce heat to low, cover the pot, and steam for 2 hours. You may have to check to make sure there is still water in the pot, during the cooking time. When done, loosen the edges with a knife, and cool in dish for at least 10 minutes. Remove and cool on a wire rack. Serve with Creamy Hard Sauce.


This doesn't make a whole lot, so you might want to double this

Creamy Hard Sauce

1/3 cup butter, softened
1 cup pwd sugar
1/2 tsp vanilla
1 tbsp milk

Cream the butter, thoroughly. Slowly add the pwd sugar, and beat until it is as light as whipped cream. (Note: this will take a while, and you might think it will never fully incorporate, but it will, with time.) Beat in the vanilla and milk, drop by drop, until light and fluffy.

Peppermint Pattie Brownies

Printable Recipe


I found this recipe on How Sweet It Is.  The pictures on Jessica's site are gorgeous, and I knew mine would pale by comparison, but I was pretty sure that they would taste almost as good as hers looked ... and I was right.  The filling is downright velvety, smooth and just melts in your mouth and the ganache is scrumptious, too.

I probably over baked the brownies somewhat, so next time, I will take them out of the oven just as soon as they are set.  Otherwise, you can't really go wrong with this recipe.  Thank you Jessica, because of you, I have found a new family favorite!

This recipe is made in an 8 x 8" baking pan, but I doubled the recipe, making it in a 9 x 13" pan.

Brownie Layer
 1/2 cup butter, melted
1 cup sugar
2 eggs
2 tsp vanilla extract
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
2/3 cup chocolate chips (I used semi sweet)

Peppermint Pattie Layer
2 cups powdered sugar
1 1/2 tbsp butter, softened
3 tbsp evaporated milk
1/4 tsp vegetable oil
1/4 tsp vanilla extract
1/4 tsp peppermint extract

Ganache Layer
 3 1/2 oz dark chocolate, finely chpd (since I doubled the recipe, and I used a 4 oz bar of dark chocolate, I also used 3 oz of semi sweet mini chocolate chips)
2 1/2 tbsp heavy cream


To make the brownies
 Preheat the oven to 350 degrees.  Grease an 8 x 8" baking pan. (Next time I will line the pan with parchment paper, as well.)

In a large bowl, combine the melted butter, sugar, and vanilla extract and using a whisk, combine until almost smooth.  Whisk in the eggs, one at a time, and whisk until completely smooth.

In a separate bowl, combine the flour, cocoa powder salt and baking soda.  I would suggest sifting it all together first.  Stir into the batter with the whisk, just until combined.  Using a rubber spatula, stir in the chocolate chips.  Spread into the prepared pan and bake 350 degrees, 25 - 30 minutes until set.  Let cool.

To make the peppermint pattie filling
Combine the powdered sugar, butter, milk, vegetable oil, vanilla extract and peppermint extract and beat with an electric mixer until smooth.  Add more evaporated milk if desired. Spread evenly over the brownies.  Chill in pan in the refrigerator until set, about 30 minutes.

To make the Ganache
Place the chopped chocolate in a glass bowl.  Heat the heavy cream and pour over the chocolate, stirring for a few minutes until smooth.  Spread evenly over the peppermint pattie layer.  Refrigerate until the chocolate is set.  I stored these in the refrigerator.  These were gone in just a couple of days!