When I think of my friend Liz, this is usually what I think of. We would make it together when we were roommates in San Antonio. I originally got this from a Pampered Chef cookbook.
Ingredients
1 (9 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
1/3 cup peanut butter
1/4 cup sugar
4 Peanut Butter Cups (regular size, not mini)
3 bananas, sliced into 1/4 inch slices
1/2 cup orange or lemon juice
1/4 cup chopped peanuts
2 (1 ounce) squares semisweet chocolate
2 teaspoons butter (no substitutes)
Directions
Prepare brownie batter according to package directions and spread onto a 15-in. pizza stone covered in parchment paper. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Spread over crust. Toss bananas with juice; drain well. Spread Peanut Butter cups over cream cheese mixture. Arrange bananas over cream cheese mixture. Sprinkle with peanuts. In a microwave, melt chocolate and butter. Drizzle over brownie. Refrigerate until chocolate is set.
The bananas are optional. I usually only put them on half. You can substitute walnuts or pecans for the peanuts.
Thursday, May 6, 2010
Wednesday, August 26, 2009
Quick Artichoke Salad
This recipe came from Food Network's Cooking for Real Sunny Anderson. It is really simple and very tasty.
INGREDIENTS:
2 (14 ounce) cans quartered artichoke hearts, drained
1/2 pound bowtie pasta, cooked and drained
1/2 cup, pitted and sliced black olives
4 sun-dried tomatoes, julienned
1 small red onion, chopped
1 garlic clove, minced
1 Tbsp lemon juice
1 Tbsp Red Wine Vinegar
2 Tbsp olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper
DIRECTIONS:
Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.
My notes:
I used kalmata olives as they have more flavor then regular canned black olives. I did not have parsley and used fresh basil instead, but only used about 1/8 of a cup instead of the the full 1/4 cup. So I didn't have a small handful of uncooked pasta left over, I went ahead and used the entire 12 oz box.
INGREDIENTS:
2 (14 ounce) cans quartered artichoke hearts, drained
1/2 pound bowtie pasta, cooked and drained
1/2 cup, pitted and sliced black olives
4 sun-dried tomatoes, julienned
1 small red onion, chopped
1 garlic clove, minced
1 Tbsp lemon juice
1 Tbsp Red Wine Vinegar
2 Tbsp olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper
DIRECTIONS:
Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.
My notes:
I used kalmata olives as they have more flavor then regular canned black olives. I did not have parsley and used fresh basil instead, but only used about 1/8 of a cup instead of the the full 1/4 cup. So I didn't have a small handful of uncooked pasta left over, I went ahead and used the entire 12 oz box.
Monday, June 22, 2009
Hula Joes
This came from Rachael Ray. Its a Hawaiian twist on Sloppy Joes.
INGREDIENTS:
DIRECTIONS:
Place a large skillet over medium-high heat. Cook bacon in the pan until crispy, about 3-4 minutes. Drain the fat off. Add the ground pork and cook until golden brown and cooked through, about 10 minutes. Add the onion and garlic to the pan and cook until soft, about 5-6 minutes.
While the pork and onions are cooking, in a small bowl, mix together the brown sugar, red wine vinegar, Worcestershire and tomato sauce. Pour into the skillet with the pork and onion, cook about a minute, then stir in pineapple. Season with salt and pepper to taste. Simmer for 2-3 minutes to allow flavors to combine.
To serve, place a bun bottom on a plate with a scoop of Hula Joe mixture and a sprinkling of cheese. Top with the bun cap.
My notes:
Although it only says 4 rolls, I served 5 and still had some left over. I left the cheese off and still thought it was great! Hamburger buns are okay to substitute for kaiser rolls.
INGREDIENTS:
1/4 pound smoked ham or bacon, diced
1 lb ground pork
1 large onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
2 Tbsp brown sugar
2 Tbsp red wine vinegar
2 Tbsp Worcestershire sauce
1 cup tomato sauce
1 cup pineapple, chopped, fresh or canned
Salt and ground black pepper
4 Kaiser rolls
1 cup shredded yellow cheddar cheese
DIRECTIONS:
Place a large skillet over medium-high heat. Cook bacon in the pan until crispy, about 3-4 minutes. Drain the fat off. Add the ground pork and cook until golden brown and cooked through, about 10 minutes. Add the onion and garlic to the pan and cook until soft, about 5-6 minutes.
While the pork and onions are cooking, in a small bowl, mix together the brown sugar, red wine vinegar, Worcestershire and tomato sauce. Pour into the skillet with the pork and onion, cook about a minute, then stir in pineapple. Season with salt and pepper to taste. Simmer for 2-3 minutes to allow flavors to combine.
To serve, place a bun bottom on a plate with a scoop of Hula Joe mixture and a sprinkling of cheese. Top with the bun cap.
My notes:
Although it only says 4 rolls, I served 5 and still had some left over. I left the cheese off and still thought it was great! Hamburger buns are okay to substitute for kaiser rolls.
Sunday, June 21, 2009
Fried Pickles
I first tried Fried Pickles at the Alabama Grill in Nashville, TN. I was very skeptical at first, but was won over on the first bite! Now, before you let your imagination run with this one, I will tell you it is made with dill hamburger chips, not whole pickles. In Texas I was introduced to Razzoo's who also makes fried pickles. As I am no longer in the South and had to start making them myself. I have tried a few different recipes and I always tweak it a little each time. I found this recipe to be the easiest and it always turns out!
INGREDIENTS
Seasoned Egg Wash:
- 1 Egg
- 1 teaspoon salt
- 1/3 cup milk
- 1/2 teaspoon black pepper
- 1/3 cup Worcestershire Sauce
- 1/3 teaspoon Tabasco
Seasoned Flour:
- 2 cup flour
- 1/2 tablespoon paprika
- 1 tablespoon garlic salt
- 1/4 teaspoon poultry seasoning
- 2 teaspoons black pepper
Other:
- Oil for deep frying
- Dill Hamburger Chips
DIRECTIONS
Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flour mixture in a shallow dish. Dip pickles into flour mix, then egg wash, then flour mix again. Fry until golden brown, about 1 minute. Drain on paper towels. Serve with dipping sauce of ranch dressing, ketchup or horseradish sauce.
My notes:
I like to substitute some of the flour for corn meal, but it isn't necessary. Also, if you don't like one of the seasoning or think something else may be better, feel free to change it up. The three I always use are salt, pepper and garlic. For time purposes, sometimes I will skip the first dip in the flour mix. I am picky about ranch dressing and think they are best with fresh buttermilk ranch dressing (made from a packet of course). In searching for a photo of these online, I found they are on wikipedia....but I caution you against using pickle spears (they aren't as good and are a little mushy).
My kind of Journal!
I'm not much of a journal writer so I thought I would try something a little different. I love to cook and try new recipes. Some turn out great, other may only be okay and some are terrible. Along with my love of cooking, I like to make others happy with my food. So, I thought I would try a blog where I will post new recipes that I try that actually work and aren't of the "terrible" variety. I will try to post at least one recipe a week, but there may be weeks when I post nothing....that's most likely because I didn't have anyone to experiment on that week it didn't turn out. If you find a recipe that you are nervouse to try, send it my way and I will let you know how it turns out. Also, feel free to send me some of your favorites that I can add to my collection. I hope you enjoy this!
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