I have been waiting to make these and small group was the perfect time last night! YUM!
cheesecake-marbled brownies
Makes 16 2-inch square, thick brownies
Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus
1/2 cup semisweet chocolate chips
Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]
Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
original HERE
Thursday, September 24, 2009
Two-Corn Polenta
Oh this was YUMMY!! So very very yummy. The kids really like it too!
Two-Corn Polenta
1 T olive oil
2 T butter
1 large garlic cloves 1 med onion
4 ears corn, husked
3 c water
1/2 c cornmeal
2 t salt
1/2 t pepper
1 c shredded asiago cheese
1/8 c fresh basil leaves, chopped
In a large saucepan, heat olive oil and butter over medium heat. Add garlic and onion and sauté 5-7 minutes, until onion is translucent. With a serrated knife, cut corn kernels off ear, directly into the pan. Stirring, sauté 3 minutes. Add water, cornmeal, salt and pepper. Bring to a boil and reduce heat to a low simmer. Cook, stirring often, 30 minutes. Turn off heat, and stir in asaigo and basil.
Original found HERE. (I also cut the asiago cheese in half-still had enough flavor for us!)
Two-Corn Polenta
1 T olive oil
2 T butter
1 large garlic cloves 1 med onion
4 ears corn, husked
3 c water
1/2 c cornmeal
2 t salt
1/2 t pepper
1 c shredded asiago cheese
1/8 c fresh basil leaves, chopped
In a large saucepan, heat olive oil and butter over medium heat. Add garlic and onion and sauté 5-7 minutes, until onion is translucent. With a serrated knife, cut corn kernels off ear, directly into the pan. Stirring, sauté 3 minutes. Add water, cornmeal, salt and pepper. Bring to a boil and reduce heat to a low simmer. Cook, stirring often, 30 minutes. Turn off heat, and stir in asaigo and basil.
Original found HERE. (I also cut the asiago cheese in half-still had enough flavor for us!)
Spinach Salad
I got this salad recipe from my friend Alexa and it is YUMMY!!
Spinach Salad
Dressing:
1/3 c. white vinegar
¾ c. canola or olive oil
1/3 c. sugar
2 T. green onion
1 t. salt
1 t. Dijon mustard
1 T. poppy seeds
Mix in a blender or food processor and let stand 4 hours.
Salad ingredients:
10 oz. package baby spinach leaves, washed
6-8 slices bacon, fried and crumbled (I sometimes use Hormel real bacon bits in a jar)
¾ c. dried cranberries (or dried cherries)
1 ripe pear, coarsely chopped
6 oz. Swiss cheese, grated
¾ c. pecan pieces (best lightly toasted, but who has time for that?)
I followed the recipes as shown, used the dried cherries and peeled the pear before I chopped it up. The dressing is esp. yummy!! Enjoy!
Spinach Salad
Dressing:
1/3 c. white vinegar
¾ c. canola or olive oil
1/3 c. sugar
2 T. green onion
1 t. salt
1 t. Dijon mustard
1 T. poppy seeds
Mix in a blender or food processor and let stand 4 hours.
Salad ingredients:
10 oz. package baby spinach leaves, washed
6-8 slices bacon, fried and crumbled (I sometimes use Hormel real bacon bits in a jar)
¾ c. dried cranberries (or dried cherries)
1 ripe pear, coarsely chopped
6 oz. Swiss cheese, grated
¾ c. pecan pieces (best lightly toasted, but who has time for that?)
I followed the recipes as shown, used the dried cherries and peeled the pear before I chopped it up. The dressing is esp. yummy!! Enjoy!
Friday, September 11, 2009
Saucy Broccoli Chicken Bake
This is a favorite in my house. Easy, tasty, makes great leftovers!
Saucy Broccoli Chicken Bake
:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup*
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)
Instructions:
1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
3. In mixing bowl, combine cream soups, mayonnaise, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.
Original Recipe found HERE
Saucy Broccoli Chicken Bake
:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup*
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)
Instructions:
1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
3. In mixing bowl, combine cream soups, mayonnaise, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.
Original Recipe found HERE
Friday, August 28, 2009
Raspberry Lemon Muffins
We had berries in our CSA basket today and I didn't want them to go to waste! This recipe was perfect! Enjoy!
Raspberry Lemon Muffins
INGREDIENTS
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Original Recipe HERE
Raspberry Lemon Muffins
INGREDIENTS
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Original Recipe HERE
Marinated Flank Steak
Oh this was GOOD!
Marinated Flank Steak
INGREDIENTS
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
DIRECTIONS
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
(you can grill as directed below, or I broiled it. On high, maybe 6-8 minutes on each side)
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Original recipe HERE
Marinated Flank Steak
INGREDIENTS
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
DIRECTIONS
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
(you can grill as directed below, or I broiled it. On high, maybe 6-8 minutes on each side)
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Original recipe HERE
Monday, August 24, 2009
Curried Lentils and Rice
If you guys have been following my blog, you know that we are trying to eat a vegetarian meal at least once a week. I made this last week, and it is one of the few meatless meals that got the "you can make this again" approval from both Jer and I, so I thought I'd share, in case you're looking for a pretty good (and cheap!) meatless meal.
Curried Lentils and Rice
Cook dried lentils first.
1 Cup dried brown lentils
2 1/2 cups water
2 bullion cubes (chicken, beef or vegetable - I used chicken because that's what I have, but probably should have used vegetable, right?) :)
1 tsp salt (I would omit this, or at least cut it back a lot, because the bullion cubes make it salty enough)
Put all above ingredients in a pot and bring to a boil. Reduce heat and simmer for 20 min.
Then you'll need:
1/4 cup butter
1 onion (chopped) (I omitted this and just used onion powder)
4 carrots (chopped)
2 cloves of garlic (minced)
1 tsp. salt (again, I would use less salt)
2 Tbsp. curry powder
2 Tbsp. lemon juice
Saute butter, onion, carrots and garlic
Add the salt and curry powder for just a moment
Add cooked lentils and lemon juice and stir all together
Cook until heated through
Serve over brown rice (or white, if you prefer)
Curried Lentils and Rice
Cook dried lentils first.
1 Cup dried brown lentils
2 1/2 cups water
2 bullion cubes (chicken, beef or vegetable - I used chicken because that's what I have, but probably should have used vegetable, right?) :)
1 tsp salt (I would omit this, or at least cut it back a lot, because the bullion cubes make it salty enough)
Put all above ingredients in a pot and bring to a boil. Reduce heat and simmer for 20 min.
Then you'll need:
1/4 cup butter
1 onion (chopped) (I omitted this and just used onion powder)
4 carrots (chopped)
2 cloves of garlic (minced)
1 tsp. salt (again, I would use less salt)
2 Tbsp. curry powder
2 Tbsp. lemon juice
Saute butter, onion, carrots and garlic
Add the salt and curry powder for just a moment
Add cooked lentils and lemon juice and stir all together
Cook until heated through
Serve over brown rice (or white, if you prefer)
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