Makes 12 muffins
1 box brownie mix (I use Ghirardelli Double Chocolate or Chocolate Chunk mix)
1 egg, oil & water as directed on box
York Peppermint Patties, chopped (approximately 12 small or 4-5 large)
Powdered sugar to garnish
Generously spray 9x9 pan or 12-muffin pan with Pam. Preheat oven as directed on brownie box.
Prepare brownie batter as directed. Spoon muffin tins half full with batter. Gently push in 3-4 pieces of peppermint patties (approximately 1 small patty per muffin tin) into batter. Top with remaining batter. (If baking in 9x9, spoon in half of batter, layer chopped patties generously and cover with remaining batter.)
Bake as directed on box – they will bake quicker if using muffin pan.
Cool completely on wire rack. Using small knife gently loosen brownies in muffin tins and remove from muffin tin. Keep brownies upside down and sprinkle with powdered sugar.
Store in air tight container up to 3 days (although they never last that long at my house).
Friday, March 26, 2010
Tuesday, March 16, 2010
Stir Fry Pork & Cashews
I guess you see that we're on a little Asian quest in our home when it comes to new recipes lately. This one was absolutely fanastic and SO easy. It takes 5 minutes prep, to cut the pork into 1/2 inch pieces and 6 minutes to cook. I served it with hot cooked rice, and a steamed asian veggie blend. The kids gobbled it up.
1 lb. boneless pork loin cut into 1/2 inch pieces (buy the cutlets, and it's super quick to slice up)
4 T. stir-fry sauce
2 T. orange juice
3 tsp. cornstarch
4 T. vegetable oil
1 cup unsalted or lightly salted cashews
orange slices for optional garnish
Stir together first 4 ingredients. Heat veg oil in large nonstick skillet. Add pork and cook 4-5 minutes. Stir in cashews. Serve asap with rice.
Yum Yum!
1 lb. boneless pork loin cut into 1/2 inch pieces (buy the cutlets, and it's super quick to slice up)
4 T. stir-fry sauce
2 T. orange juice
3 tsp. cornstarch
4 T. vegetable oil
1 cup unsalted or lightly salted cashews
orange slices for optional garnish
Stir together first 4 ingredients. Heat veg oil in large nonstick skillet. Add pork and cook 4-5 minutes. Stir in cashews. Serve asap with rice.
Yum Yum!
Friday, March 12, 2010
Chicken Fried Rice
This is straight from Paula Deen's Jan/Feb 2010 magazine. I can' take any credit, but I have to post it because I've been raving about it to so many friends that everyone wants the recipe. Since it's loaded with veggies, I just served it with egg rolls and fruit - a simple meal!
It makes enough to serve 8-10 people, so you may want to half the recipe unless you want left overs for a week!
3 boneless skinless chicken breasts, cut into bite size pieces
(cheater: I used canned chicken and just added it at the end to heat through!)
1/2 cup soy sauce, divided
2 T. sesame oil, divided
2 large eggs, beaten
1 1/2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
2 cups broccoli florets
1 (8oz) package sliced mushrooms
6 cups cooked & cooled rice (make the day before & put in refrig)
1 (8oz) can sliced water chestnuts, drained & rinsed
1 cup frozen green peas, thawed
1/4 tsp. crushed red pepper
Sesame seeds and chopped green onion for garnish
In medium bowl, combine chicken and 3 T. soy sauce. Let marinate while preparing other ingredients. Remove chicken from soy sauce & discard sauce.
In large pot or dutch oven, heat 1 T. oil over med-high heat. Add chicken and cook stirring occasionally, for about 6 minutes or until cooked through. Remove with slotted spoon, set aside & keep warm.
Add eggs, and cook for 2 minutes, stirring constantly, until scrambled. Remove from pan, set aside and keep warm.
Heat remaining oil. Add carrot, celery, onion & garlic, and 2 T. soy sauce. Cook for 4 minutes, stirring occasionally. Add broccoli and mushrooms, and cook for 5 minutes until tender.
Stir in rice, water chestnuts, peas, red pepper, cooked chicken and any juices, scrambled eggs, and remaining 3 T. soy sauce.
Garnish with sesame seeds and green onion, if desired, and serve immediately. Store leftovers in refrigerated in air-tight container.
It makes enough to serve 8-10 people, so you may want to half the recipe unless you want left overs for a week!
3 boneless skinless chicken breasts, cut into bite size pieces
(cheater: I used canned chicken and just added it at the end to heat through!)
1/2 cup soy sauce, divided
2 T. sesame oil, divided
2 large eggs, beaten
1 1/2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
2 cups broccoli florets
1 (8oz) package sliced mushrooms
6 cups cooked & cooled rice (make the day before & put in refrig)
1 (8oz) can sliced water chestnuts, drained & rinsed
1 cup frozen green peas, thawed
1/4 tsp. crushed red pepper
Sesame seeds and chopped green onion for garnish
In medium bowl, combine chicken and 3 T. soy sauce. Let marinate while preparing other ingredients. Remove chicken from soy sauce & discard sauce.
In large pot or dutch oven, heat 1 T. oil over med-high heat. Add chicken and cook stirring occasionally, for about 6 minutes or until cooked through. Remove with slotted spoon, set aside & keep warm.
Add eggs, and cook for 2 minutes, stirring constantly, until scrambled. Remove from pan, set aside and keep warm.
Heat remaining oil. Add carrot, celery, onion & garlic, and 2 T. soy sauce. Cook for 4 minutes, stirring occasionally. Add broccoli and mushrooms, and cook for 5 minutes until tender.
Stir in rice, water chestnuts, peas, red pepper, cooked chicken and any juices, scrambled eggs, and remaining 3 T. soy sauce.
Garnish with sesame seeds and green onion, if desired, and serve immediately. Store leftovers in refrigerated in air-tight container.
Hearty Ranch Dip
I'm torn about calling this a dip or a spread. It's just so thick and hearty there's no good way to explain it. It's divinely delicious and each time I serve it someone asks me for the recipe. Most recently I brought it to my Mothers of Preschoolers meeting.
1 cup Mayo
1 pkg Hidden Valley Ranch mix
2 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1 bell pepper, diced (whatever color you like, I usually use orange)
1 white onion, chopped
6 oz deli smoked ham or turkey chopped (approx 6 slices)
4.25 oz can of chopped black olives
Mix mayo and ranch mix together. Add all remaining ingredients. Chill. Serve cold with Fritos Scoops or crackers.
It keeps in the frig for up to 3 days. ** If you make it ahead of time, chop the onion & store it separately in a foil ball. The, wait until the day you serve it to add in the chopped onion. Otherwise the onion will overtake the flavors.
1 cup Mayo
1 pkg Hidden Valley Ranch mix
2 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1 bell pepper, diced (whatever color you like, I usually use orange)
1 white onion, chopped
6 oz deli smoked ham or turkey chopped (approx 6 slices)
4.25 oz can of chopped black olives
Mix mayo and ranch mix together. Add all remaining ingredients. Chill. Serve cold with Fritos Scoops or crackers.
It keeps in the frig for up to 3 days. ** If you make it ahead of time, chop the onion & store it separately in a foil ball. The, wait until the day you serve it to add in the chopped onion. Otherwise the onion will overtake the flavors.
Friday, December 11, 2009
Scalloped Pineapple
Today we celebrated Christmas with a luncheon at Greg's office. There was a good spread of food and lots of laughter during the gift exchange. Mrs. Claus & Santa made an appearance for all the kids and a few Atmos folks were dressed as elfs...too funny!
My contribution to the buffet was Scalloped Pineapple, and to no surprise, folks have asked for the recipe. I searched through our family blog and have reposted it below. Enjoy!!
From Waller Family Blog May 2009:
Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."
On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.
Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999, I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.
Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.
Sleepy Rachel with Aunt Sandra in 2004.
My contribution to the buffet was Scalloped Pineapple, and to no surprise, folks have asked for the recipe. I searched through our family blog and have reposted it below. Enjoy!!
From Waller Family Blog May 2009:
Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."
On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.
Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999, I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.
Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.
Sleepy Rachel with Aunt Sandra in 2004.
Friday, October 23, 2009
Bear Bread
Here's two recipes from Rachel. She's been a busy baker this week.
#1 - Bear Bread
Rachel found this idea and recipe in her Highlights Magazine. We purchased frozen bread dough and followed the package instructions to thaw and rise the dough. Shape dough into bears - 2 larger balls for the body and head, 4 smaller balls to attach as hands and feet, and three even smaller balls for ears and nose in the center of the face. Push in raisins for eyes and bake following instructions, or at 375 degrees for approximately 25 minutes. Glaze with butter while warm. Yummy with soup! 
#2 - Chocolate Chip Cookie
This cookie is a play-doh creation that Rachel was very proud of. I think it's one of the most detailed things I've seen her make with play-doh. The chocolate chips have perfect form and the blue frosting around the edge makes the cookie "ready for a special person" according to Rachel.
Thursday, October 22, 2009
Aunt Sandra's Cold Mexican Chicken Salad
I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!
3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning
Mix all ingredients and chill. Serve with crackers or tortilla chips.
(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)
3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning
Mix all ingredients and chill. Serve with crackers or tortilla chips.
(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)
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