Fudgy Rocky Road Brownies

Pin It

Every year we go to Bingo night at my nephew's school, and every year I volunteer to make a treat for the bake sale that goes on that same evening. My sister-in-law helps run the event, so I figure it's the least I can do to help out.

I decided to go with brownies this year, but I wanted to make them with a twist. They needed to be something that would grab people's attention and make them buy some! I opted for Rocky Road Brownies because....well, why not? I had to make these sans nuts because of the restrictions at the school, but I bet they would make these even better. The brownie is fudgy with nestles of chocolate chips and marshmallow hidden throughout. Enjoy!

Printable Recipe

Ingredients

• 12 oz. semi-sweet chocolate chips, divided
• 2 sticks unsalted butter
• 1 1/4 cup sugar
• 4 large eggs
• 3/4 cup plus 2 tbsp flour
• 1/2 tsp. salt
• 2 1/2 cups mini marshmallows, divided
• 1 1/2 cups chopped walnuts, divided (optional)

Preheat oven to 350 degrees F. Grease a 9x13" baking pan and set aside.

In a large microwave-safe bowl, melt 1 cup chocolate chips and butter. Stir in sugar; cool slightly. Whisk in eggs. Stir in flour and salt. Stir in 1/2 cup chocolate chips, 2 cups marshmallows and 1 cup walnuts.

Pour into baking pan. Bake 30 minutes.

Sprinkle top with remaining 1/2 cup chocolate chips, 1/2 cup marshmallows and 1/2 cup walnuts. Press them down lightly. Return to oven for 2 minutes or until marshmallows are puffed.

Cool completely; refrigerate until firm. Cut into bars and serve.

Source: Marlene Sorosky Gray

Asian-Style Braised Short Ribs

Pin It

Chris has been asking me to make short ribs for ages, so I figured his 28th birthday was just the occasion to do it. Since Chris usually has to work on Federal holidays and I always have the day off, I decided to make this the day after his birthday since it fell on President's Day and I would have the whole day to prepare his meal.

The meat cooks for over 3 hours, so by the time I removed it from the pot it was practically falling apart. To say it was tender would be a complete understatement. It just melted in my mouth with every bite. The Asian-inspired flavors were some of Chris' favorites, so the aroma of soy sauce, lemongrass and hoison sauce as he walked through the door was a pleasant surprise. Although time consuming, this meal is much easier than you would think and it would definitely impress special guests. Enjoy!

 

Printable Recipe

Ingredients

• 4 lbs. boneless beef short ribs, cut into 4-oz. portions
• 1 cup soy sauce
• 1/4 cup seasoned rice vinegar
• 3 cloves garlic, peeled and smashed
• 1 (5-inch) stalk lemongrass, halved and smashed
• 1 tbsp. peeled and minced ginger
• 1/2 cup light brown sugar
• 1 quart (4 cups) water
• 1/2 cup sliced green onion bottoms, white part only
• 3/4 tsp. crushed red pepper
• 1/4 cup fresh orange juice
• 1/4 cup hoisin sauce
• 1 1/2 tbsp. fresh lemon juice
• Jasmine Rice, for serving
• Sliced green onion tops, optional for garnish

Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Source: Adapted from Food Network

Homemade Orange Julius

Pin It

When we were younger, my mom would take my younger brother and me to a certain mall solely so we could go to their Orange Julius stand. My brother was obsessed with those things and could easily down 2 or 3 if our mom would have let him. He was hyper enough as it was when he was younger, so I thank her for saving me from that disaster.

I never really knew what was in Orange Julius' besides orange of course. And little pieces of ice and added a perfect crunch to the frothy texture. Now that I know milk is a main ingredient it makes perfect sense! This is a great treat to surprise your kids (or friends!) with. Enjoy!

Printable Recipe

Ingredients

• 1 (12 oz.) can frozen orange juice concentrate, thawed
• 1 cup reduced-fat milk
• 1 cup water
• 1/4 cup sugar
• 1/4 tsp. vanilla extract
• 10 to 12 ice cubes

In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

Source: Adapted from Taste of Home

Sausage and Hash Brown Bake

Pin It

This is my go-to recipe whenever I host or go to brunch. Everyone devours it and they always ask me for the recipe. Always. Without fail.

I've posted this before, but wanted to bring it to the front since I took some better pictures and I think some people have missed it. I swear this will be a hit for the next gathering you attend. Just make sure you get a scoop first, because there probably won't be much left after too long. Enjoy!

Printable Recipe

Ingredients

• 2 packages (12 oz. each) bulk sausage
• 4 cups Simply Potatoes Southwestern Hash Browns OR
  • 1/2 cup onion, chopped
  • 3 cups hash brown potatoes
  • 1 cup bell pepper, chopped

2 cups (8 oz.) Cheddar cheese, shredded

1 cup Bisquick

2 cups milk

1/4 tsp. pepper

4 eggs

Heat oven to 400 degrees F. Grease 13x9 inch baking dish.
Cook sausage in large skillet over medium heat. If using onion and bell pepper separately, add this to the sausage mixture to cook. Cook until sausage is no longer pink; drain.

Stir together sausage, hash browns and 1 1/2 cups of the Cheddar cheese. Pour into baking dish.

In a separate bowl, stir together Bisquick, milk, pepper and eggs until blended. Pour into baking dish over sausage mixture.

Bake uncovered for 40-45 minutes or until a knife comes out clean. Sprinkle with remaining cheese and bake until cheese melts. Cool for 5 minutes.

Source: Adapted from Betty Crocker

Quiche Lorraine

Pin It

My friends and I like to get together for a potluck brunch every once in a while, and it's always an excuse for me to try out a new recipe. My husband so graciously put together a Bloody Mary Bar for us, and was on bar duty for the afternoon. The spread consisted of a french toast casserole, sausage and cheese balls, banana nut muffins, fruit salad, ham balls, sausage and hashbrown casserole, and this Quiche Lorraine.

I've had Quiche Lorraine once before, and what sold me the most was the Swiss cheese. I'm a huge fan, and since that is the main component of this quiche I was sold. Not to mention there is bacon involved, and you can't go wrong with bacon. I opted to make my own crust, but you can easily buy a pre-made crust at the store to save yourself some time. Enjoy!

Printable Recipe

Ingredients

Pastry

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/3 cup plus 1 tbsp. shortening
• 2 to 3 tbsp. cold water

Filling

• 8 slices bacon, crisply cooked, crumbled (1/2 cup)
• 1 cup shredded Swiss cheese (4 oz.)
• 1/3 cup finely chopped onion
• 4 large eggs
• 2 cups reduced-fat half-and-half
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground red pepper (cayenne)

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Source: Adapted from Betty Crocker