Sunday, February 16, 2020

Chocolate Brownie Cookies with Ganache


I first tried these at a blood drive I was volunteering at our local church. I think I ate 2 and had to remind myself they were not for ME!! It was hard.... but I made it through the afternoon without eating more...lol!

BUT I did track down the recipe from a fellow church member and here I am sharing it with you today! 

I think the key to this recipe is in the baking...they can get dry...so be sure to take them out when they are just set and they will stay brownie like. The ganache also helps keep them soft.

They are not a milk chocolate cookie, which I know a lot of people are pretty fussy about. I on the other hand... do not discriminate. LOL!! I love ALL chocolate...milk, dark, white...I cant get enough!

It makes a nice size batch, I can't remember how many. They also freeze well too!



Chocolate Brownie Cookies

1 (4 oz.) package unsweetened chocolate
3/4 c. butter
2 c. sugar
3 eggs
1 and 1/2  tsp. vanilla
2 1/2 c. flour

Ganache
10 (oz) bittersweet chocolate chips
1 c. cream

Melt the chocolate and the butter until smooth and add the sugar. Mix well and stir in the vanilla. Add one egg at a time, beating well. Add flour, mixing altogether and refrigerate an hour. Shape into 1 inch balls and place on parchment lined baking sheets. Bake at 350 for 8 minutes until JUST set. Cool on pan a minute and remove to racks. Cool.

For Ganache, heat cream to hot but not boiling, pour over chocolate chips and stir. Dip cooled cookies into mixture and set on racks to dry. ( you can sprinkle with nuts if desired)



Thursday, February 13, 2020

Chicken Enchilada Lasagna Roll ups


I have been meaning to post this recipe for some time....it's SO good! Easy too, especially if you use rotisserie chicken from the store. Another plus is you can put it together ahead of time and throw it in the oven when guests arrive. 

Our daughter first made this for us, and we liked it so much I have been making it at least once every month. It's easy to freeze and reheat for a quick lunch too.



Chicken Enchilada Lasagna Roll ups

12 lasagna noodles, boiled
2 c. shredded chicken
2 tsp. chili powder 
1/2 tsp. cumin
2 cloves garlic, minced
2 1/2 c. Mexican Blend Cheese
2 (10 oz) cans Enchilada sauce
2 Tbsp. sour cream
4 scallions, sliced
1/4 c. sliced black olives (optional)

Mix the chicken,seasonings, garlic, 1 1/2 c. cheese,1/2 c. of the enchilada sauce,2 Tbsp. sour cream and scallion whites and set aside.

Pour 1/4 c. enchilada sauce in the bottom of a greased 9x13 pan.

Spread 1/4 cup chicken mixture onto each lasagna and roll up, and place seam side down in the pan. Pour the remaining enchilada sauce on top.Sprinkle with remaining cheese. Top with olives and bake covered  at 425 for 20 minutes, and 10 minutes uncovered. Let stand 10 minutes before serving.


Monday, February 10, 2020

Weight Watchers 3 pt Lilly's Chocolate Chip Donut


Most of you prolly have already heard WW switched plans up again in January of 2020. I ended up in the GREEN plan, and its working well for me.

I love chocolate and this baked donut does the trick for me. It's not very sweet, but does have LOTS of chocolate flavor. If you wanted to sweeten it up a bit, you could drizzle on some icing made of powdered sugar and water. It might add an extra point, but a 4 pt donut still isn't bad! 

I added 10 Lilly's chocolate chips onto each one before I baked them, and to make them purdy I sprinkled on some powdered sugar. (If you don't have a donut pan, you could use a cupcake pan.) Lilly's chocolate chips are Stevia sweetened, and on the GREEN plan you can have 60 for 2 points. Lilly also makes some awesome candy bars...pricey but good.

I have one of these with a cup of tea for my afternoon snack...a perfect combo!


Baked Chocolate Donuts
1 egg
1/2 c. 1% milk
1/2 tsp. vanilla
2 Tbsp. sugar
1/2 c. flour
1/4 c. cocoa powder
1 tsp. baking powder
60 Lilly's chocolate chips

Mix the wet ingredients and then add the dry. Spoon into a 6 donut pan, that has been sprayed generously with Pam. Drop 10 chocolate chips onto each donut. Bake at 350 for about 15 minutes.(WW Green 3 pts is what I get on my app)

If you want to drizzle on some icing: mix 1/4 c. powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp water until desired consistency. (adds another point)

Friday, January 3, 2020

Toasted Frog Friday Fun Review



Every year my daughter and I have a girls weekend, and we ALWAYS stop at The Toasted Frog for the Fried Cheesy Pickles. It's a must. They are awesome!

They wrap dill pickle spears in Havarti, then they are fried. 

Crispy salty goodness!



So if you are ever near a Toasted Frog, stop in and try them...you won't be disappointed!

Monday, December 30, 2019

Christmas Avalanche Candy


These are amazing! I first tasted them at a Christmas party a few years ago. I asked for the recipe and have been making them ever since. I usually prefer CHOCOLATE candy of course, but wow these are yummo! And believe it or not, there are some people who don't care for chocolate...lol....I don't understand that, but I'm ok with it, and I'm happy to add these to my Christmas goodies tray.

Now people ask me for the recipe all the time, so I thought I'd share it today. You can find many variations of this, but I prefer how my friend has made them, chock full of nuts and marshmallows. That sweet and salty combo gets me every time!

I know...... at first 2 1/4 lb. of white melting chocolate seems like alot, but it is correct. I didn't have the extra 1/4 this year, and they turned out fine though. I actually added extra nuts too. I think this is one of those recipes that you can monkey around with to your liking.

The bonus is that this makes a TON. I like to make them a cookie size, but sometimes I drop them into candy liner cups so they look FANCY...lol!



Christmas Candy (AKA Avalanche)

2 1/4 lb. white melting chocolate
2 1/2 cups salted peanuts
3 cups rice krispies
1 cup creamy peanut butter
2 cups mini marshmallows

Melt the white chocolate and peanut butter. Stir well and fold in the rest of the ingredients. Drop onto wax paper until set and store in air tight containers. These freeze well.


Saturday, November 9, 2019

PW's Mini Sausage Casserole



Well these were amazing!

I have to honestly say I have never gone wrong making one of Pioneer Woman's recipes. She nails them every time!

I've been trying out brunch recipes for Christmas and came across this one found in one of her MANY recipe books I have collected over the years.

The reason why I wanted to try them was.... its a "make ahead" and "freezes well" for reheating. I like EZ around the holidays. Who am I kidding I like EZ all the time..lol!

I settled on using Jimmy Dean sausage for the recipe..one can never go wrong with that. We aren't big sausage eaters but our kids are. And actually we do like to have sausage every now and then instead of our usual preference of bacon. But the kind of sausage makes a difference and I wanted a tried and true one I knew we all liked.

I found one muffin to be plenty and Brent had two..they are quite satisfying and filling.... chuck full of cheese,onions, green peppers and sausage. Lots of protein here.

I do think next time I make them I will do half with bacon and mushroom. The recipe makes 18, so having two or three variations would be fun. Maybe some with ham and green chilies, too!

PW's Mini Sausage Casseroles

1 lb. Jimmy Dean sausage
1 medium onion, chopped.

Fry until onion is translucent and sausage is browned. 

Cool. 

In a mixing bowl whisk:

15 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1 c. grated cheddar cheese
1 medium green pepper, chopped

Slowly add the cooled sausage and stir together. Use a 1/3 measuring cup and fill the greased muffin tins. Bake at 350 for 20-25 minutes until set. (Can wrap and freeze. Unthaw and reheat in microwave.)




Thursday, June 27, 2019

Steak Marinade Recipe


Grilling time! 

That's pretty much all the cooking I've done so far this summer... grilling. 
I've been pretty lazy and prefer to just throw something on the grill. No mess, quick and always tasty! And, if I throw it on, Brent usually finishes cooking it.... so it's a win,win for me...lol! But next week company is coming so I'll be making quite a few things...and trying out some new recipes too. I'll be posting them soon!

This is a favorite marinade of ours for any type of steak. It's very flavorful and the meat is always tender and juicy. I like to marinade overnight..... if I remember, but this recipe calls for at least 3 hours. My daughter has an instant marinator and loves it. It only takes 20 minutes! 

 I think I'll add that to my wish list for Christmas. 
(It's never to early to start a list)





Steak Marinade

1/2 c. soy sauce
1/4 c. vinegar
2 Tbsp. brown sugar
2 Tbsp. minced onion
1 Tbsp. oil
1 garlic clove, minced
1/2 tsp. ginger
1/ 4 tsp. pepper

Mix and marinate steak for at least 3 hours or overnight and grill.