Sunday, May 29, 2011
Brookies
Sorry this week I have been a little behind with the recipes, I worked every day but 1 so it didn't leave much room for trying new things, hopefully this week will be a little better.
I can't believe that I had never thought of this or seen it before now...a brownie with a chocolate chip cookie on top! This recipe was delicious but definitely very rich and a chocolate overload!! I decided that if I were to make it again I would either half the recipe for the brownie batter or use two 9x13's instead of 1 and then still put the cookie batter on top. This is a recipe that you need to have someone (or someones) to share with. I kept 3 or 4 pieces for Mom and I and took the rest to work...they were quickly gone :) And did I mention that this was my first brownie from scratch!? Besides how delicious these looked and sounded I think that was one of the major pushes for me to make these was the fact that I have never made brownies before from scratch.
Brookies
Recipe came from Buns in My Oven
For the brownies:
(Use a box mix if you're not up for making homemade)
1 cup Butter
2 1/4 cups Sugar
4 large Eggs
1 1/4 cups Cocoa Powder
1 teaspoon Salt
1 teaspoon Baking Powder
1 tablespoon Vanilla Extract
1 1/2 cups Flour
2 cups Semi-Sweet Chocolate Chips
Pre-heat the oven to 350*F. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Set aside.
For the cookies:
2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter, softened
3/4 cup Sugar
3/4 cup Brown Sugar
1 teaspoon Vanilla Extract
2 large Eggs
2 cups Semi-Sweet Chocolate Chips
Combine flour, baking soda, and salt in a small bow and set aside.
In the bowl of your stand mixer, beat together the butter, brown sugar, sugar and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips.
Line a 9x13 dish with parchment paper. Pour brownie batter into the prepared baking dish. Drop small spoonfuls on the cookie dough on top of the brownie batter.
Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.
Monday, May 23, 2011
Mormon Potatoes
In LDS culture (aka Mormon) we have several things people see as standard "Mormon." To name a few...jell-o, Mormon-Standard-Time, and Mormon (or Funeral) Potatoes. Last week someone passed away in my Mom's ward and today was her funeral. My Mom signed up to make some Funeral Potatoes for the luncheon after the viewing and funeral. We got this recipe a couple of years ago from a friend of ours (who happens to be not LDS), they were super yummy and easy (plus a little fattening too :D). The picture doesn't look like much but trust me when I say they are delicious!
Mormon Potatoes
Recipe came from Scottie
1/2 cup Butter
8 ounces Cream Cheese
1 can Cream of Celery soup
2 cups Grated Cheddar Cheese
32 ounces Southern Frozen Hash Browns, thawed
Melt butter and cream cheese in large bowl. Cream cheese does not need to be entirely melted. Beat together. Add undiluted soup. Mix. Add cheddar cheese. Mix. Add potatoes (thawed), mix.
Scrape into a 9x13 pyrex dish.
Bake at 375*F for 30 to 45 minutes, or until bubbly.
*Any cream soup may be substituted.
**Sour cream may be substituted for cream cheese.
Mormon PotatoesRecipe came from Scottie
1/2 cup Butter
8 ounces Cream Cheese
1 can Cream of Celery soup
2 cups Grated Cheddar Cheese
32 ounces Southern Frozen Hash Browns, thawed
Melt butter and cream cheese in large bowl. Cream cheese does not need to be entirely melted. Beat together. Add undiluted soup. Mix. Add cheddar cheese. Mix. Add potatoes (thawed), mix.
Scrape into a 9x13 pyrex dish.
Bake at 375*F for 30 to 45 minutes, or until bubbly.
*Any cream soup may be substituted.
**Sour cream may be substituted for cream cheese.
Sunday, May 22, 2011
Copycat Cafe Rio Sweet Barbacoa Pork Salad
I'm now hooked on Cafe Rio salads too...I'm not sure what I'm going to do when I go there again! At least I know how to make the dressing and it's really easy (and not that expensive either!), I'll probably start putting that on my other salads from now :)
Copycat Cafe Rio Sweet Barbacoa Pork Salad
Recipe came from Favorite Family Recipes
6 large Tortillas
Shredded cheese, Mexican blend
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Sour cream
Cotija cheese, crumbled (or you can use Parmesan)
Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)
Copycat Cafe Rio Cilantro-Lime Rice
Another new recipe! Last time we had rice with our burritos but this time I decided to add the yummy rice like they have at Cafe Rio...super good and easy. We used the rice cooker but I'm sure it would still be super easy on the stove top.
Copycat Cafe Rio Cilantro-Lime Rice
Recipe came from Family Favorite Recipes
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Sumptuous Sunday
I've decided to start a new weekly thing (hopefully be able to keep up with it) and that is to just share all the current recipes in my list that I wish to make. Here are just a selection of what I have in my e-mail that I want to make.
Saturday, May 21, 2011
Copycat Cafe Rio Cilantro Ranch Dressing
I'm kind of a dork, the first time I went to Cafe Rio I tried the Sweet Barbacoa Pork burrito and ever since I have always gotten when I have returned. I had never tried the salad before and as such had never tried the Cilantro Ranch Dressing. This time around when I made the Sweet Barbacoa Pork I decided to be different (and a little brave) and make this dressing. Because I knew it would make a bunch I invited Ben/Sonia/family over to join us. I had Sonia try the dressing and she said that it was really good (she had tried it before). I ended up not adding the jalapeño but I think that it was still really good.
Copycat Cafe Rio Cilantro Ranch Dressing
Recipe came from Family Favorite Recipes
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That's it!
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