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Tuesday, November 27, 2007

Sausage & Cream Cheese Crescents



I've had this recipe for years. I got it from my co-workers at my second job in The 'Ham. You can make these as individual servings like I do or lay one can of rolls out and top with the sausage mix and then top with the second can of rolls. I like the individual rolls - I can eat more!



Tuesday, November 20, 2007

Hot Sandwich Pinwheels

Renee brought these to one of our tailgate parties. They are really good. Great for a crowd.


Hot Sandwich Pinwheels

1 lb bacon
1 (11 oz) can refrigerated French bread loaf
4 oz shredded sharp Cheddar cheese
2 oz thinly sliced turkey
2 oz thinly sliced ham
2 oz thinly sliced roast beef

Cook bacon. Drain on paper towel and crumble. Unroll dough. Sprinkle cheese over dough. Top with deli meat and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Bake at 350 for 23 – 28 minutes. Cool and cut into 1 inch slices.

Thursday, November 15, 2007

Peppermint Cookies n' Cream Brownies

Rich, chocoately, minty, amazing! Perfect for Christmas treats.


Peppermint Cookies n’ Cream Brownies

1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreo-type cookies (approx 18)
*Use 1 tsp of mint extract if you don't have peppermint oreos

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

http://bakingbites.com/2007/12/peppermint-cookies-n-cream-brownies/

Friday, November 9, 2007

Cookie Dough Brownies

Super easy to make and eat. The cookie dough layer is to die for!


Cookie Dough Brownies

1 package fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1/2 cup chocolate chips

FILLING:
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour

GLAZE:
1 cup chocolate chips
1 tablespoon oil
1 cup chopped pecans/peanuts

Heat oven to 350ºF. Grease bottom only of 13x9 inch pan. In large bowl, combine brownie mix, water, egg and oil; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan and bake at 350ºF for 33-35 minutes; do not overbake! Cool completely. In large bowl, beat 1/2 c. butter, brown sugar and sugar until light and fluffy. Add milk and vanilla; blend well. Add flour and mix well, then spread over cooled brownies. In small bowl, melt 1 c. chocolate chips and 1 tbl. butter on medium for 1-2 minutes or just until chocolate melted; stir until smooth. Carefully spoon glaze over filling and spread to cover. Sprinkle with chopped nuts, pressing down slightly. Cut into bars; store in fridge.

http://www.thatsmyhome.com/hannahs/brownies/cookie-dough-brownies.htm

Friday, November 2, 2007

Toasted Pecan, Caramel, Butterscotch Oat Squares

Everyone loved these bars!


Toasted Pecan, Caramel, Butterscotch Oat Squares

Crust:
10 tablespoons unsalted butter, slightly softened
3/4 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1 cup old fashioned oats
2/3 cup butterscotch morsels (more if you want)

Filling:
1/2 cup chopped, toasted pecans
1/2 cup caramel ice cream topping
1 1/2 tablespoons all purpose flour

Preheat oven to 350 degrees F. Line an 8 inch pan with parchment paper or Release foil. Alternatively, you may just spray the pan directly.
Cream the butter and brown sugar. Beat in the baking soda and salt, scraping sides of bowl. Add flour and stir until incorporated. Stir in oats. Do not add butterscotch morsels quite yet. Press half of oat mixture into bottom of pan and bake for 10 minutes. Let cool for 2-3 minutes.
Sprinkle toasted pecans across crust. Stir together caramel topping and flour, then drizzle over pecans.
Crumble remaining oatmeal mixture with butterscotch chips. Sprinkle mixture over caramel and nuts. Bake for 18 minutes. Let cool on a wire rack for about 2 hours then chill for about an hour. Grasp foil and lift from pan, then cut into 16 squares.

Thursday, November 1, 2007

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