Crownies

adapted from a recipe on Picky Palate and one on Prudence Pennywise (name is a combination of cookies and brownies - Picky Palate called hers brookies, but I didn't want to totally steal her recipe!)

2 cups sugar
1 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1 cup butter
9 ounces semi-sweet chocolate chip
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour

8 ounces caramels, unwrapped
1 1/2 Tablespoons milk


In a Bosch or Kitchen Aid or the like, cream the softened butter and sugar. Add eggs, vanilla and sour cream until well-combined. Add the baking powder, soda and salt, then add one cup of flour at a time, mixing after each addition.

Separate dough into two batches, wrapping each batch in plastic wrap. Chill for at least two hours for best results.

About 30 minutes before dough is chilled, melt butter and chocolate, stirring often. Mix in sugar. Add eggs and mix well until combined. Add vanilla and salt. Stir in flour until completely mixed. Place batter in freezer for about 20 minutes to harden.

Preheat oven to 350F.

Once both sets of dough are hardened, cut each disc of sugar cookie dough into thirds. Roll each section into a 1/8-inch thick rectangle - about 12x5 inches. Spread about 1/2 a cup of brownie batter over the cookie dough. Starting with the long side of the rectangle, roll everything into a log. Using a sharp knife, cut off 1/2-inch slices of dough.

Line mini-muffin tin with liners, then place one slice of dough into each. If your dough isn't firm enough and starts to ooze, place in the fridge for 5-10 minutes to harden. (This is recommended for all the slices that aren't baking, anyway.)

Bake at 350F for 15 minutes, or until brownie batter is baked.

Remove cookies from tins and let cool on a rack. When all cookies are baked and cooled, melt caramels in microwave with milk until smooth - approximately 1 minute. Spoon melted caramel into small ziploc bag or pastry bag without a tip. Cut a small corner off bag and drizzle over cookies. Best served warm.

ETA: although these are a little labor-intensive, they're relatively simple. However, if you'd like to make them even more simple, I suppose you could try buying a roll of Pillsbury sugar cookie dough plus a box of 8x8 brownie mix. Roll out the cookie dough after cutting it in half (or so - I'm totally estimating here), and spread the prepared brownie mix over top, then follow the same instructions as above... don't know how it would turn out, but it seems feasible! NOT as good, though, of course. : )

Stuffed Mexican Bell Peppers

created on a whim - can also be used as a topping for tostadas, or a burrito filling, etc.

8 bell peppers
2 pounds ground beef
2 teaspoons minced garlic
1 Tablespoon taco seasoning
3 cups brown rice, cooked
1 can tomato sauce
2 cups salsa
3 cups frozen corn
salt & pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder

Bring several cups of water to a boil in a large pot. Cut tops off peppers and removed seeds and membranes. Place in boiling water and cook for 3 minutes. Remove from pot and let cool. Brown ground beef with garlic and taco seasoning. Drain. Mix with remaining ingredients. Stuff in peppers; place in baking dish with half-inch of water. Bake at 350F for 40 minutes.

Peanut Butter Blossoms

long-time family favorite!

½ cup shortening
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1¾ cup flour
1 teaspoon baking soda
½ teaspoon salt

1 cup sugar
1 bag Hershey kisses

Cream shortening and peanut butter. Gradually add sugars. Add unbeaten egg, milk and vanilla. Beat well. Blend in dry ingredients. Mix thoroughly.

Shape by rounded spoonfuls into balls. Roll in a ziploc bag with 1 cup white sugar in it. Place on cookie sheet lined in parchment paper.

Bake 7 to 8 minutes. Press kisses into cookie so cookie cracks around edge. Return to oven for 2 to 5 minutes more, until the chocolate kiss begins to melt.

*can replace kisses with a chocolate candy melt if you need to easily transport these.

Chocolate Crockpot Cake

taken from cjane's site.

1 package devil's food cake mix
8 ounces (1 cup) sour cream
1 cup chocolate chips (or try 1 cup mint chips - or white chocolate!)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand.

Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Chocolate Chip Pudding Cookies

2 sticks butter, softened
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 Tablespoons vanilla
1 package cook and serve vanilla pudding
2 cups brown sugar
4 cups flour
2 cups chocolate chips

By hand, mix all ingredients except flour in large bowl. Once creamy, add flour. Stir until combined, then add chocolate chips. Shape into walnut-sized balls and bake at 350F for 11 minutes or until no longer shiny.

Bacon and Tomato Presto Pasta

8 slices bacon, cooked and crumbled
1/2 cup sliced cherry tomatoes
8 ounces cream cheese
1 cup milk
1/2 cup grated Parmesan cheese
6 cups penne pasta, cooked

Combine all ingredients except pasta in a large saucepan; heat through until bubbly. Stir in pasta and serve.

Cheesy Mexican Rice

10 ounces chicken broth
1 cup salsa
2 cups instant brown rice (or white), uncooked
4 ounces Velveeta cheese, cut up

Mix broth and salsa in medium saucepan. Bring to a boil.

Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes. Stir until cheese is melted.

Gabby's Alfredo

this recipe is from an old friend at BYU.

12 ounces pasta (any kind you like)
1/2 cup butter
1 pint heavy whipping cream
1 cup freshly grated Parmesan cheese
lots of fresh ground black pepper
1/4 teaspoon grated nutmeg

Prepare the pasta, following package directions, but just to al dente. Drain well then keep covered. In a large skillet, melt the butter over medium heat. When sizzling, add cream, cheese, pepper and nutmeg. Bring to a light boil, then add drained pasta and continue to cook, tossing lightly, until well-combined.

Serves 6.

Can also add grilled chicken or shrimp.

Pesto Chicken with Pasta

adapted from Campbell's

3 cups uncooked pasta (your choice - used shaped)
1 pound chicken breasts, cooked in a crockpot and shredded
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk

Cook pasta according to package directions. Drain.

Combine soup, pesto and milk in saucepot over medium heat. Bring to a boil.

Add chicken; combine until heated. Toss with pasta in large bowl.

Serves 4.

Caribbean Casserole

1 pound chicken, cooked in crockpot and shredded
1/2 cup bottled Caribbean jerk marinade
1 Tablespoon oil
1 teaspoon jerk seasoning (optional)
1 can diced tomatoes
1 teaspoon minced garlic
1 1/2 cups frozen corn
2 cans black beans, drained and rinsed
1 can crushed pineapple, drained
7 corn tortillas, cut in wedges
2 cups shredded Jack cheese

Marinate shredded chicken in Caribbean marinade at least one hour.

Combine chicken and marinade with jerk seasoning, garlic and tomatoes; heat in large skillet until warmed through. Stir in corn, black beans and pineapple; cook 5 minutes or until thickened.

Coat 2 1/2-quart baking dish with cooking spray. Arrange 1/4 of the tortillas on the bottom, top with 1/4 of the chicken mixture and 1/4 of the cheese. Repeat 3 times, ending with cheese.

Cover and bake in a 375F oven for 20 minutes or until hot and cheese is melted.

Thai Chicken Fettuccine Salad

1 cup salsa
1/4 cup peanut butter
2 Tablespoons honey
2 Tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
3 cups cooked fettuccine
2 cups cooked & shredded chicken
salad greens
chopped red pepper

Mix salsa, peanut butter, honey, orange juice, soy and ginger in skillet. Heat through.

Add fettuccine and chicken. Toss until evenly coated. Serve on salad greens, sprinkled with red pepper.

Serves 4.

Chicken Salad

the best!!

7 chicken breast halves, cooked in crockpot and shredded - not cubed
32 ounces mayonnaise
1 small bottle sweet pickles, chopped
1 small stalk celery
1 package dry Italian dressing mix
1 bunch red grapes, sliced

Combine all ingredients, using less mayonnaise than called for and adding more as needed to reach the desired consistency.

Serve on homemade rolls (try Cami's Rolls!) or croissants.

Grilled Chicken Salad

1 cup salsa
1 Tablespoon vegetable oil
1 Tablespoon lime juice
1 teaspoon minced garlic
4 boneless skinless chicken breast halves
1/2 teaspoon chili powder
6 cups torn salad greens
1 can black beans, drained and rinsed
2 medium oranges, peeled and sliced

Mix salsa, oil, lime juice and garlic. Set aside.

Sprinkle chicken with chili powder; brush with small amount of olive oil.

Grill chicken 15 minutes or until done, turning once. Slice chicken into strips.

Place salad greens on 4 plates. Top with chicken, beans and oranges. Drizzle salsa mixture over top.

Black Bean and Corn Ranch Salad

1/2 cup ranch dressing
1 can black beans, drained and rinsed
equal amount frozen corn, thawed
1 cup halved cherry tomatoes

Combine all ingredients in a medium bowl. Chill until ready to serve.

Tortilla Soup

4-5 chicken breast halves, cooked in crockpot and shredded
2 cups instant brown rice, uncooked
2 cans black beans, not drained
2 cans diced tomatoes, not drained
2 small cans diced green chiles
2 cups frozen corn
4-6 cups chicken broth, depending on how soupy you like it

Combine all ingredients in a saucepan, heat til boiling, reduce heat and simmer 15 minutes. Top with your pick (shredded cheese, sour cream, tortilla chips, guacamole, etc.).

Sweet Pork Salad

adapted from Picky Palate.

4 pound pork roast (speaking from experience, buy it at Costco. seriously.)
1 1/2 cups Coca Cola (not diet, not anything else - original - and I don't even like Coke.)
salt, pepper, seasoning salt, garlic powder

Sauce:
1 cup Coca Cola
1 cup ketchup (do NOT substitute barbecue sauce)

Dressing:
8 ounces Herdez salsa verde
8 ounces ranch dressing

tostadas
refried beans mixed with green chiles
shredded lettuce
black beans
brown rice
guacamole
diced tomatoes
shredded cheese
sour cream


Place roast in crockpot with Coke. Season with salt, pepper, seasoning salt and garlic powder. Cook on low OVERNIGHT. Remove roast from crockpot and discard juices. Remove any fat from the roast, then shred and place back in clean crock on Low.

Place sauce ingredients in a small saucepan over medium heat, stirring often. Heat to a low boil, then pour over shredded roast. Cook on Low until ready to serve.

Whisk dressing ingredients together in bowl; refrigerate until ready to eat.

To serve: place tostada shell on plate; top with refried beans, then pork and any toppings you enjoy. Eat! (Have a napkin handy, because it's good and messy!)

Cake Pops

straight from the blessed Bakerella's site. She's an evil, evil, wonderful lady!

1 box cake mix, any flavor, plus ingredients listed on back
1 can frosting (not large size), flavor to complement cake mix *
2-3 bags Wilton candy melts
lollipop sticks, if desired
sprinkles, if desired

Bake cake according to directions on back for 9x13.

Let cool completely (can place in fridge if desired).

Dump cake into large bowl. Add can of frosting and mix to combine, making a sort of paste. (I usually add just short of the entire can of frosting - like one large spoonful less than the whole thing.) Just keep stirring - it'll get there!

Roll into quarter-sized balls with your hands, washing hands every few balls so they don't stick to your hands. Place on a cookie sheet, then pop into the freezer for about 30 minutes to firm up. (One cake mix makes about 60-70 balls for me. Bakerella says it only makes 3 dozen - I must make mine smaller, but I prefer it that way.)

Before removing the balls from the freezer, melt your candy melts. Try to use a deeper container rather than a wide, shallow one - makes dunking easier. Don't melt all of them at once, because you can't re-melt them easily. Start with maybe one bag and work up from there as needed.

When candy is in the microwave, grab cake balls from freezer. Using a large spoon, lower the cake ball into the melted candy, turning the ball around to ensure it's entirely coated. Working quickly, remove from candy with the spoon, tapping the spoon lightly on the edge of the container to remove excess candy. Still working quickly, place on cookie sheet (i use a silpat liner on mine), sprinkle with sprinkles if desired, and insert a lollipop stick if you like.

(If you just want cake balls, then no lollipop stick! Also, you can forgo the sprinkles and drizzle with a different color of candy melts after you're all finished with the dunking. OR you can be really adventurous and choose to insert the lollipop stick into the bottom of the cake ball, using a styrofoam block to hold sticks upright. Then they actually look like lollipops. This is definitely harder.)

If cake balls start to get too mushy, place them back in the freezer for 5-10 minutes. Or you can work in batches, just taking a third or half of the balls out at once.

However you choose to make these, they're really difficult to mess up and REALLY yummy!! Oh - and they don't require refrigeration, though I often do just so they aren't sitting on the counter within my mouth's reach...

*Using a lighter cake and darker candy melt is easier (white / yellow cake and chocolate candy melts, for example). However, use whatever you'd like! Chocolate cake mix, chocolate frosting, pink & white candy melts for Valentine's Day... Cream cheese frosting is always a great choice - even with a chocolate cake. It just blends right in and you can't see any white.
Combinations to try:
-Red Velvet cake with chocolate candy melts
-Yellow cake with any color candy melts
-Chocolate cake with chocolate candy melts
-Spice cake with white candy melts
Really - whatever you have in your pantry works!!

Broccoli and Pasta Salad

Adapted from Atlanta Cooknotes.

1 bunch broccoli
8 ounces ziti or rigatoni pasta
1/2 cup olive oil
2 Tablespoons butter
3 teaspoons minced garlic
1/2 teaspoon red pepper
1 cup cherry tomatoes, halved
1/2 cup grated fresh Parmesan cheese, optional

Cut broccoli into bite-sized pieces. Steam about ten minutes or until tender. Meanwhile, cook pasta according to package directions. Heat olive oil, butter, garlic and red pepper. Toss broccoli in the oil mixture, then pour over cooked and drained pasta. Toss mixture with tomatoes and sprinkle with Parmesan cheese, if desired. Serve immediately.

* Can also add a few cooked, shredded chicken breasts to this if desired.

Chocolate Ganache Cupcakes

Adapted from Pioneer Woman.

Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water

Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract

Preheat oven to 350F. Spray 24 muffin cups with baking spray.

Combine sugar, flour and salt in a large bowl. Set aside.

In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.

In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.

Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.

Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.

To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)

Drip Beef Sandwich

While I don't quite like the title of the recipe, I totally get it - this is a very "drippy" sandwich but oh-so-yummy! Adapted slightly from Pioneer Woman.

4 pound chuck roast
3 teaspoons minced garlic
1/2 cup soy sauce
1 cup beef broth
1/2 teaspoon salt
4 cups water
deli rolls (do NOT use ciabatta rolls - too dense for this sandwich)
sliced cheese (mozzarella, provolone or the like)

Throw all ingredients in a crockpot and cook on low for approximately 6 hours or until beef is fork-tender and falls apart easily. Shred meat until all large chunks are gone. Return to crockpot while preparing the rolls.

Slice rolls if needed, then spread with butter. Place on foil-covered cookie sheet and either bake or broil until lightly toasted and crispy.

Immediately top with shredded beef and sliced cheese, if desired.

(Meat can also be prepared the day before, then refrigerated overnight. Remove hardened fat from the top of pot before reheating.)

Have A Heart

Not really edible, but a fun Valentine's Day cooking craft: Play Clay Hearts

The kids think this is the greatest Valentine! A cute cellophane (sucker) bag pre-decorated with hearts (from Michael's), closed with a pink twisty tie, and a double-sided label: front side says "Have a (drawn heart) - it's Valentine's Day!" The back says To: and From:... Easy peasy! I discovered the one recipe makes about 40 playdough hearts about 3" across.

Flourless Chocolate Cake

adapted from a recipe found on BrightIdeas.com.

1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis

Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.

Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.

Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.

In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.

Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.

Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).

Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.

Approximately 16 slices.

Brownie Pudding

adapted slightly from a recipe on Tasty Kitchen, which was taken from an old 1950s-era General Foods Kitchen recipe.

½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water

Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.

*optional: add ½ chocolate chips before pouring boiling water over top.

Bake at 350F for thirty to forty minutes, then cool before serving.

Go-To Spaghetti Sauce

This is absolutely delicious. Got it from a recipe on Tasty Kitchen (love that site!). Put it in the crockpot last night and it has simmered on warm all night. I've already tasted it several times this morning and it's only 7.30am. YUM.

2 pounds ground beef
60 ounces tomato sauce
¼ cup brown sugar, firmly packed
1 Tablespoon + 1 teaspoon garlic powder
1 teaspoon grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon Italian seasoning
½ teaspoon parsley flakes
¼ teaspoon onion powder

Brown ground beef, drain and set aside.

Combine remaining ingredients in a crockpot. Cook on low for as long as you have - all day is preferable. The longer the sauce simmers, the better it tastes.

Makes 3/4 of a crockpot. Freezes well.