S'mores Stuffed Brownies

DELICIOUS and ridiculously easy!  (I got this recipe from www.picky-palate.com)

Batch prepared in 8x8 inch baking pan

1 box of your favorite brownie mix
4 1/2 full graham crackers
3 1/2 full size Hershey's bars (I found that I needed 4 full bars)
16 large marshmallows

Preheat oven to 350 degrees.

Prepare brownie mix according to package directions.  Line foil into an 8x8 in baking pan and spray generously with cooking spray.  Pour half the brownie batter into lined pan.  Layer graham crackers over brownie mix, then Hershey bars and marshmallows.  Pour remaining brownie batter over marshmallows.  Bake for 40-45 minutes or until toothpick comes out mostly clean from center.  Remove from oven and let cool completely.  Carefully remove foil and brownies from pan.  Peel any foil away from edges and cut into squares.

Lindsay's notes:  I used a Betty Crocker brownie mix, and I don't know if the batter is too thick or what, but when I poured the second half on top of everything, it didn't spread out as nicely as it did on the website.  As it warmed up in the oven it spread over everything, it just doesn't look as pretty as on Picky Palate, because my marshmallows weren't all covered by a thin layer of chocolate.  It still tasted DELISH though!  These are good a little bit warm, but maybe even better totally cooled (the next day) because you can really taste the yumminess of the s'more on the second day because the chocolate bar is cooled.  Yum, yum, yum.

Chicken Taco Soup

Tiffany made this one night when they had us over for dinner, and it's definitely become a family favorite over here.  I sort of use the measurements as a guide, and just throw whatever amount I want in there.  It's pretty hard to mess this soup up.  (Keep in mind that the recipe says that these measurements make two generous servings.)

1/3 cup diced onions
1/3 cup diced green bell peppers
2 cloves garlic, minced
1 tablespoon vegetable oil
1 1/2 cups cooked chicken, rough chopped into bite-sized pieces
1/2 cup salsa
2/3 cup corn, canned or frozen
1 cup fresh spinach, chopped
1 cup refried black beans (I've used just regular refried beans before too and it's fine)
2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon fresh parsley, chopped (I usually just use dried parsley)
3/4 cup shredded colby jack or sharp cheddar (I've always just used sharp cheddar)

Saute onion, green bell pepper and garlic in vegetable oil until softened.  Add the rest of the ingredients except the cheese.  Bring to a slow simmer and cook for 20-25 minutes.  Add the cheese and stir until melted.  Remove from heat.  Serve with tortilla chips, extra cheese, salsa, avocado, sour cream and/or tomatoes.

Food is Good

I read this article the other day and it got me thinking...

Here is an expert:
"North Korea's public food distribution broke down in the nineties, and ever since then, the nation has careened between beggary and starvation.  Other governments, meanwhile, have glumly faced two unappetizing choices: donate food which will be diverted to prop up the regime, or allow even more North Koreans to starve."

It's amazing to me that we live on the same planet as people that are oppressed and abused by a few men in power. I know it's more complicated than that, but that is the pattern I see. Not only the same planet, but mere hours away, people are stripped of freedoms and are taught to fear (Colorado City).

But here is the point of this post: I have no idea what oppression is. If I need ingredients for one of these recipes, I throw the kids in my car and drive a few miles down the paved road to a grocery store. In that grocery store, there has never been a shortage of the things I need. All foods in all seasons are right at my fingertips. When the kids start to get antsy, I go down the cookie isle, tear open a crinkly package of cookies all lined up identically in their plastic beds, and we snack while we shop.

And if we want to have a blog where we share recipes and eat as much food as we want, then no one bats an eye. I guess I am just blown away that there are many, many people out there that don't live this way. Not even close.

Creamy Chicken Soup

When you get a special request from Sheri, you know you've made it to the big times.

Saute:
3 T butter
1 large onion diced
3/4 cup celery diced

Add:
2 cans chicken broth
2 cups potatoes (I use the red kind and leave the skins on)
2 cups carrots (I put way more of all these veggies than the recipe calls for. For the kids.)

Simmer until tender (about 20 mins) then stir in:
1/4 t pepper
1 t seasoned salt
1/2 t thyme
1/8 sage
1 sprig of rosemary, chopped to bits
2 cups cooked chicken (I add about three breasts)
1 cup frozen peas

Cook 10 minutes. Add 2 cups of milk (I use non-fat, it works fine) and heat.

Applebee's Maple Butter Blondie

Deeee-lish!!!
I took the advice of the anonymous comment I found and omitted the salt and increased the cream cheese a bit in the sauce...(not a full half cup, just a few extra blobs).

Applebee's White Chocolate and Walnut Blondie

A Gooey Dessert Worthy of a Restaurant

From the Kitchen of Todd Wilbur

Servings: 8

Difficulty: Easy

Cook Time: 30-60 min

Dare to indulge at home? Do it right with a warm, white chocolate
and walnut blondie under a scoop of ice cream and chopped
walnuts, dripping in sizzling maple butter sauce.

For Applebee's regulars, this is a hands-down favorite. In a hot
skillet comes a delicious slice of white chocolate and walnut
cake (it's similar to a brownie in texture) topped with a scoop
of ice cream and warm maple butter sauce bubbling as it hits the
pan. Commence with the salivating.

To re-create this pile of pleasure at home you start by making
the cake from scratch. For the white chocolate, get a couple of
4-ounce bars or one 8-ounce bar and chop it into chunks. White
chocolate chunks work best in this recipe, but you can certainly
use white chocolate chips in a pinch. While the blondie cake is
baking, whip up the sauce -- it will be fluffy at first. When
you're ready to serve the dessert, zap the sauce in the microwave
until it's hot and creamy. Arrange the decadence in a hot skillet
and serve it sizzling to happy, drooling mouths.

Ingredients

Blondie
4 egg whites
1/2 cup butter, softened (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
11/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces white chocolate (cut into chunks)

Applebee's White Chocolate and Walnut Blondie - continued(page 2)

1/2 cup walnuts, chopped

Sauce
1/2 cup butter, softened (1 stick)
1/2 cup powdered sugar
1/4 cup cream cheese, softened
2 tablespoons maple syrup
1/4 teaspoon salt
8 scoops vanilla ice cream
1/2 cup walnuts, chopped

Directions

Preheat oven to 325 degrees.

To make the blondie cake whip the egg whites until they are stiff
and form peaks. Add softened butter, 1/2 cup packed brown sugar,
1/4 cup granulated sugar, and vanilla and mix with an electric
mixer until smooth.

In a separate bowl sift together flour, baking soda, baking
powder and 1/4 teaspoon salt. Add the dry ingredients to the wet
ingredients and mix well until smooth. Mix in milk, white
chocolate chunks, and walnuts. Pour ingredients into a greased
9-by-13-inch baking pan and bake for 40 to 45 minutes or until
cake is golden brown on top. Slice cake into 8 equal slices when
cool.

While cake bakes, combine all ingredients for the sauce in a
medium bowl with an electric mixer.

To prepare dessert, heat a small skillet on your stove over high
heat for about 5 minutes. A cast-iron skillet is best. (You can
also serve the dessert on a plate, but you'll miss out on the
showy sizzle.) Arrange the cake in the center of the skillet or
plate. Heat up the sauce for 30 to 60 seconds in the microwave
until hot. Place a scoop of vanilla ice cream on the cake, then
drizzle some of the sauce over the top, followed by a tablespoon
of chopped walnuts. Serve immediately.

Anonymous said...

Thank you for the recipe! I was looking for just the sauce recipe since that is the best part of the blondie and thought your second version was definitely worth a try. I used to work at an Applebee's and have been addicted ever since (I also order extra sauce :).
As is, the sauce recipe turned out saltier and not quite as creamy as Applebee's sauce. It was still delicious and my family devoured it! After two more batches (for a total of 3 batches in 24 hours), I'm pretty sure I have it just right. I eliminated the salt and increased the amount of cream cheese to half a cup. Perfect!

Angel Lush Trifle

This is the Trifle I brought for GNO last night. I love this kind of recipe where you can change the flavor of the pudding or use whatever fruit you want in it.

Ingredients:

1 small instant sugar-free vanilla pudding

1 (20 oz) crushed pineapple in juice; undrained

16 oz. fat-free whipped topping; divided

4 bananas; sliced

1 package angel food cake; cut into bite size pieces

Mix the dry pudding with pineapple and juice. Gently stir in half of the whipped topping. Layer half of the cake, pudding, and bananas in the trifle dish. Repeat layer. Spread the remaining whipped topping over top. Refrigerate at least 1 hour before serving.

Tonight's Menu

On nights when I don't know what to cook, or don't have a whole lot of time, I pull out this frozen halibut.

Then I crack this joke: "Just for the halibut" a few times throughout the evening.

I get it from Costco, and it is killer - a bit pricey, but there is enough in there for about three different meals, so it's worth it.

The husband likes it, the babies like it, and two fillets are only 200 calories! Yeaah booy.

I usually serve it with asparagus (another crowd pleaser- "eat the paintbrush!").