Butterscotch Brownies with Brown Sugar Butter Icing

For the Butterscotch Brownies

3 cups all-purpose flour

1 TBS baking powder

1 tsp. salt

1 cup unsalted butter, softened

3 cups packed brown sugar

4 large eggs

1 TBS vanilla

For the Icing

1 cup unsalted butter
2 cups packed brown sugar
heaping 1/4 tsp. salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 TBS vanilla

1.  For the Brownies:  Preheat the oven to 350℉.  In a medium bowl, whisk together flour, baking powder and salt.

2.  In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

3.  Pour mixture into a 13" x 18" half-sheet pan coated with nonstick spray.  Smooth the top. Place pan into the oven and bake until the bars are set and slightly puffed, about 25 to 30 minutes. Remove from the oven and allow to cool completely.

4.  For the icing:  In a medium saucepan, melt butter, brown sugar and salt over medium heat. As soon as the mixture is lightly bubbling, reduce heat to medium-low and cook, stirring, for 2 minutes. Remove from the heat and set aside.

5.  In a large mixing bowl, beat together confectioners' sugar, half-and-half and vanilla until smooth. Pour in the melted butter mixture and beat until combined. Immediately spread icing over brownies and allow to sit for 30 minutes before cutting into squares.

Makes at least 30 brownies, these are very rich. 

From Culinary in the Desert

Crock Pot Beef and Broccoli

1 lb. boneless beef chuck roast, sliced into thin strips

1 cup beef consommé, or beef broth

1/2 cup soy sauce

1/3 cup brown sugar

1 TBS sesame oil

3 garlic cloves, minced

2 TBS cornstarch

2 TBS water

Fresh broccoli florets (as many as desired)

1.  Place beef in crock pot.

2.  In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic.  Pour over beef.

3.  Cover and cook on LOW for 6-8 hours.

4.  In a cup, combine cornstarch and water until smooth.  Add to crock pot.  Stir well to combine.

5.  Blanch broccoli florets and add to the crock pot.  Stir to combine.

Cover and cook for an additional 20 minutes on HIGH or until thickened.

Serve over hot, cooked rice and sprinkle with sesame seeds if desired

From Chef In Training

Peanut Butter, Chocolate Layered Rice Crispy Treats

1st Layer: Cereal Treats
3 cups Crispy Rice cereal

½ of a 10 oz. bag of marshmallows

2 TBS butter, softened

1/3 cup peanut butter

½ teaspoon vanilla extract

2nd Layer: Peanut Butter Fudge

½ cup butter, softenend

½ cup smooth peanut butter

½ tsp. vanilla extract

1-½ cup powdered sugar

1-¼ cup mini peanut butter cups (I used a 12 oz bag of miniature Reeses cut in half because I couldn't get mini's)

3rd Layer:  Cereal Treats

 3 cups Crispy Rice cereal

½ of a 10 oz. bag of marshmallows

2 TBS butter, softened

1/3 cup peanut butter 

½ tsp. vanilla extract

4th Layer: Chocolate Peanut Butter Ganache

1 cup smooth peanut butter

2 cups chocolate chips

1. Prepare a 9x13 inch pan by greasing the bottom and sides with butter or a nonstick cooking spray.

2. 1st Layer: Measure out your 3 cups rice cereal and set aside. In a large microwave safe bowl, put in your marshmallows, butter, peanut butter and vanilla. Melt in the microwave for around 30 seconds, take out…stir…put back in for a few more seconds. Do this until the mixture is smooth. Stir in your rice cereal and put into prepared pan. Spread it out evenly and press firmly.

3. Peanut Butter Fudge: Measure out powdered sugar and set aside. On the stovetop (or in microwave) melt butter and peanut butter until smooth. Remove from heat, add powdered sugar and vanilla and stir until smooth. Dump over 1st layer of cereal and spread evenly. Spread out your mini peanut butter cups (Reese’s Pieces would work too) and gently press into the fudge.

4. Let the fudge set for a few minutes before you add the next layer of cereal.  (Can put the pan into the freezer for a few minutes.)

5. 3rd Layer: Prepare this layer as you did the first. Press on top of peanut butter layer, covering all peanut butter cups.

6. 4th Layer: On the stovetop, melt peanut butter and chocolate chips until smooth. Stir constantly to avoid the chocolate from burning. Let cool for a few minutes, the pour evenly over the cereal layer and gently shake pan to evenly distribute chocolate.

7. Carefully cover with plastic wrap, and place in the freezer or fridge to firm. Cut into bars.

From Your Cup of Cake

Easy Italian Crock Pot Chicken

1 (8 oz) pkg. cream cheese
1 (10.75 oz) can cream of chicken soup
1 (0.7 oz) pkg. Italian dressing mix powder
About 2 lbs. boneless skinless chicken breasts (fresh or frozen) (or other boneless chicken)

1.  In a greased crockpot, add chicken breasts.  Add cream cheese, cream of chicken soup, and dressing mix.  Cook on high for 4 to 6 hours.  (Frozen took about 6 hours)

2.  When done shred chicken with forks to desired size.  Serve over potatoes, noodles, rice, or plain.

Marshmallow Caramel Popcorn

1/2 cup brown sugar
1/2 cup butter
9-10 large marshmallows
12 cups popped popcorn

1.  Put popcorn in a large bowl.

2.  In microwave safe dish microwave butter and brown sugar for 2 minutes.  Add marshmallows and stir to coat.  Microwave for 1-1/2 to 2 more minutes until marshmallows are melted and can be stirred smooth.

3.  Pour marshmallow mixture on popcorn and stir to completely coat.


From Just Get Off Your Butt and Bake

Footlong Hot Dog Sauce

2 lb hamburger
gallon chopped onions (I don't usually put in quite that many)
3 LG cans tomato juice
1/2 cup dry mustard
1/2 cup chili powder
1 Quart of ketchup
1 tsp. cayenne pepper
3-1/2 cups sugar
salt to taste

1-3/4 cup cornstarch

water

1.  Brown hamburger and onions.  Add tomato juice, dry mustard, chili powder, ketchup, cayenne pepper, sugar and salt. Slowly bring to a boil.

2.  Mix 1-3/4 cup cornstarch with some water.  Slowly add to sauce to thicken it.  Do not overcook.

3.  Once thickened place in freezer containers and freeze until needed.  When ready to use place desired amount in saucepan and warm up.  Serve over hot dogs, etc. 

From Tara H.

Parmesan Roasted Potatoes

potatoes
lawry's season salt
parmesan cheese
butter

1.  Wash and pierce potatoes a couple of times with a fork.  Cook in microwave until soft, 6-7 minutes.  Turn the potato over every minute or two.  (Or bake them in the oven until soft)

2.  Cut potato in half.  Cut each half into squares.  Be careful not to cut all the way down through the skin.  Cut just to the skin.

3. Season with butter, season salt, and parmesan cheese.  Place in oven under broiler for 10-15 minutes or until golden brown. (Or skip the butter and spray with nonstick cooking spray after you sprinkle the salt and parmesan cheese.)

For another variation sprinkle with crumbled bacon, cheddar cheese and diced green onions before broiling.

From Iowa Girl Eats

Classic Buttermilk Waffles

2 large eggs
1- 3/4 cups buttermilk (14 oz)
1/2 cup butter, melted and cooled to room temperature
2 tsp vanilla extract
1-3/4 cups all-purpose flour
2 TBS sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

1.  Preheat waffle iron.  In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

2.  In another bowl whisk together the dry ingredients

3.  Combine the wet and dry ingredients just until smooth.

4.   For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming and waffles are a light golden brown.


From King Arthur Flour Companion Book

Biscuit Cinnamon Rolls

2-1/3 cups Bisquick plus more for dusting surface
1/2 cup brown sugar
1/2 cup sour cream
1/4 cup milk
1/3 cup butter, melted

brown sugar, for sprinkling on dough
cinnamon, for sprinkling on dough

1.  Mix together Bisquick, brown sugar, sour cream and milk.  Add melted butter.  Mix together well.

2.  Roll or pat dough out on surface that has been dusted with more Bisquick.  Sprinkle rolled out dough with brown sugar and cinnamon.  Roll dough up like you would cinnamon rolls.  Cut out cinnamon rolls and place on a greased baking sheet.

3.  Bake in preheated 375℉ oven for 15 minutes or until lightly browned.  Drizzle with a glaze** if desired and enjoy warm.

**Make a basic glaze with powdered sugar and water or milk stirred to frosting consistency.  Add vanilla if desired. (Start with a little butter is you want more frosting than glaze.)

From Betty