Mint Brownies

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Crepes

For fathers day I decided to try a new crepe recipe when I couldn't find my go to recipe.  This one from Alton Brown was yummy.  Though I only got 12 crepes out of a single batch, if your family is like mine this necessitates at least a double batch.  Hope you enjoy this one.  

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Waffle Cookies

Another recipe by..... you guessed it, my mother.  These were a fun cookie to make growing up, though I think I like them more when made with the thinner waffle iron, instead of the Belgium waffle irons.  they still taste good either way.  You can frost these with icing, or a glaze or ganache, or just dust them with powdered sugar.  Either way they are a fun treat.

3/4 C. Sugar
2 eggs
6 Tbsp. Cocoa

Mix well, then add
1 C. Flour
1 tsp. vanilla

Drop by spoonfuls onto waffle iron. Cook for 25-35 seconds each. Frost with favorite recipe.

Hot Caramel Sauce

Another one of my mother's recipes.  My Sister and I have been trying to save some of our families classic recipes that our mom made while growing up.  This is the perfect recipe to eat over Ice Cream.  It's also fabulous for a fondue party as well.

1 Tbsp flour
1/2 c. brown sugar
1/2 c. white sugar
1 Tbsp. corn syrup
3/4 c. water
2 Tbsp butter
dash of salt

Combine ingredients, cook over low heat till sugar is dissolved and mixture has come to a rolling boil and started to thicken. Makes 1 cup.

Chicken Posole

Kevin's dad always makes Posole when we are up  at their house, and I love it.  It is spicy and filling and yummy.  If you have never tried it, you need to!  You won't be sorry you did.  I always love to eat it with raw cabbage and radish, it helps to mellow the spices well.  

Serves 8
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes: lime juice, oregano, onions, radishes, avocado, cilantro and cabbage.

DIRECTIONS

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. 
4. To serve, divide among bowls, and garnish as desired. 

This can be frozen, which makes it easy to make a big batch like this and freeze 1/2 of it and use it on a night when i'm feeling lazy and don't want to cook.

Chicken Tikka Masala

Chicken Tikka Masala

I love Indian food, seriously, it is an obsession some times.  Thankfully my family put's up with my love.  This is a great recipe and is full of flavor.  You can either serve this over plain rice or you can do seasoned rice.  I prefer plain rice so I can enjoy the flavors on the sauce and meat.

1 C. plain yogurt (I use low-fat)
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. half and half (I often use Fat Free half and half)
¼ c. fresh cilantro, chopped


1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

Sloppy Joes

I needed a new sloppy joe recipe, I was done with my mom's recipe, I needed something more bold and flavorful.  I found exactly what I was looking for.  These sloppy joes from The Pioneer Woman are savory, yet tangy and yummy. I'm not going to lie when I say that I might have eaten the mixture straight from the container the next day without a bun.  Yep, they were that good.

Ingredients

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (with my kids I added less than this, so it wasn't too spicy for them.)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Dutch Oven Missisippi Mud Cake

This recipe comes from Byron's Dutch Oven Recipes.    We always love trying new dutch oven recipes when we go camping, and this one is AMAZING... super rich, but really yummy.  

1	yellow cake mix; prepared as directed
	Topping
10	oz. bag semi-sweet chocolate chips
3/4	cup chopped pecans
	powdered sugar

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.
Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.
Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.
Dust top of cake with powdered sugar just before serving.
Serve warm with whipped cream.

Moo Shu Noodles

This is another amazing recipe that I got quite awhile ago from Mel's Kitchen Cafe. It is a quick go to recipe.  I often times in a crunch will use coleslaw mix if I have it in the fridge instead of slicing the cabbage.  I also love to add different veggies to the mix.  sometimes bean sprouts, carrots, snow peas, and  bok choy is always great in this recipe.  

12-ounces fettuccine
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth

Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

Carmel Popcorn

I saw this recipe on Mel's Kitchen Cafe, and since I am a lover of all things ooey and gooey I knew I'd have to try this one, especially since it must be good for you with the whey protein you add to it.... right! This is definitely a keeper when it comes to gooey popcorn recipes, I have a few that I rely on, and this one just joined the ranks. I hope you enjoy it at your next movie or game night at your house, we sure did!

*Makes 2 large bowls of caramel popcorn

1 cup butter (2 sticks)
2 cups sugar
1 cup powdered vanilla whey protein (found in any health food aisle from Wal-mart to your everyday grocery store)
1/2 cup light corn syrup
1/3 cup water

In a medium saucepan, combine the above ingredients and cook over medium heat until the mixture barely comes to a slow boil. It should still look very light in color. Take the pan off the heat and stir in the following ingredients:

1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda

Pour the caramel mixture over two large bowls of popped corn (about 1 cup unpopped kernels that have been air popped) and mix to combine.