Beverly Nye's "rich" brownies

This recipe makes a cake-like brownie that (when completely cooled) can easily be cut into small squares.  It is good to take to potlucks as it travels well, too.

Beverly Nye's Rich Chocolate Brownies

Melt 2 sticks butter and add 7 T. cocoa (I often use only 4).

Then add 2 Cups sugar and beat well (I often use 1 1/2).

Add:
4 Eggs
1 1/2 Cups flour
Dash salt

Mix well.  Stir in nuts if desired.

Spread in greased 9 x 12" pan.  Bake at 350 for 25-30 min.

(I have let the butter-cocoa mixture cool and then just added everything else to the saucepan!)

For the thin layer of frosting I used today...

1/2 stick butter at room temperature
2 cups confectioners sugar
3 tablespoons cocoa

Blend together in mixer until smooth.  Add milk about a tablespoon at a time until you get the fluffy consistency you want.  Be patient or you will add too much and then you have to add more sugar and then more cocoa and well, it can get to be a mess.

My favorite chocolate chip cookie recipe

Stephanie asked me to type this out for her so I thought I'd go ahead and put it here, too.  These cookies are delicious.  They filled many a cookie jar in our home.

I will post a picture the next time I make them.

Chocolate Chip Cookies

1 stick butter - soft
1 stick Crisco
2 1/2 C. brown sugar
4 T. milk
1 T. vanilla
2 eggs
3 1/2 C. flour
1 t. salt
1 1/2 t. baking soda
1 pkg. semi-sweet chocolate chips
1/2 pkg. milk chocolate chips or mini choc. chips or 1 cup chopped nuts

Preheat oven to 375 degrees

Cream butter, Crisco, milk, and sugar.  Add eggs and then vanilla.

Combine flour, salt, soda.  Add to cream mixture just until mixed.

Add chocolate chips (and nuts if you are using them).

Drop onto baking sheet.  Bake 8 or 9 minutes.  Let cool about 5 minutes.  Transfer to cooling rack or let cool on paper bag.

Possum Pie

I will add a picture the next time I make this pie.  The original recipe is from the Taste of Home magazine.  Yummy!20

• 2 packages (3 ounces each) cream cheese, softened*
• 3/4 cup confectioners' sugar
• 1 graham cracker crust (9 inches)
• 1/4 cup chopped pecans (optional but good)
• 1-3/4 cups cold milk
• 3/4 teaspoon vanilla extract
• 1/4 cup instant vanilla pudding mix
• 1/3 cup instant chocolate pudding mix
• 1/2 cup heavy whipping cream, whipped (or Cool Whip)

Directions

• In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
• In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and if desired, more chopped pecans. Yield: 8 servings.

*I usually only have 8 oz. packages of cream cheese on hand so I use 6 oz. for this and then use the remaining 2 oz. for something else (like spreading on a bagel).

While the pecans add interesting texture and great flavor, I have made the pie without them to save on cost.

The boxes of pudding (vanilla and chocolate) will make two pies.  If I am just making the one pie, I  tuck the two boxes in my pantry to use for another pie later.


Don't you love the name of this pie?  It was one of their favorite restaurant recipes and the owner of the restaurant didn't know how it got its' name.  Had to be a story there...

Jerusalem Salad

I started doing a web search for the Jerusalem Salad recipes when the price at my son's favorite restaurant nearly doubled.  This is a wonderful recipe to use when tomatoes and cucumbers are in season.  In the winter, I use plum tomatoes.

Jerusalem Salad
1 English cucumber, sliced (if large, I take out the seeds)
6 firm plum tomatoes, seeds squeezed out and diced
1 cup (more or less to taste) of parsley, chopped
3 or 4 Tbs. tahini sauce (to taste)
Pepper
Salt if needed

Tahini Sauce*
5 Tbs. tahini (more or less to taste but start with 5)
1 Tbs. olive oil
1 Tbs. vinegar
1 or 2 lemons (to taste)
zest of 1 lemon (both if you love lemon)
salt to taste

Blend ingredients until smooth.  If needed, add just a tablespoon of water at a time to thin from paste into a thick sauce.  You don't want it too thin.  Can be made ahead and chilled.

I found by taking the seeds out of cucumbers and tomatoes, it helps the salad to not become as watery.  Use any tomato or cucumber in season.

This is one of those recipes that you can definitely tweak to your liking by adding more or less of any of the ingredients, adding spices, etc.

*This sauce makes more than you would need for the listed vegetables.  You can reserve it in the frig for another time or double the amount of veggies, which you would have to for a larger family, anyway.

Note:  I prefer the Joyva brand of tahini, sold in a can.  I store in the frig once it has been opened in hot and humid weather.  Otherwise, I use it so quickly that I keep it on the pantry shelf.

Hummus

This is the recipe I've come up with after tweaking the original for months.  Although this recipe calls for canned garbanzo beans, I have found soaking the dry beans overnight and cooking them the next day provides a deeper flavor and for much less money if you are serving a large family (or a crowd coming over for snacks).

Any cooked beans you do not use can be frozen.

If you use an entire package of dry beans, you will need to increase the other ingredients "to taste".

My favorite Hummus
2- 15.5 cans garbanzo beans (reserve about 1/4th cup liquid from can)
juice from 2 lemons
zest of 1 lemon
1 Tbs. vinegar (optional but I have found it a great addition)
1 or 2 garlic cloves
3 Tbs. extra virgin olive oil*
4 or 5 Tbs. tahini
salt to taste (taste first, that much lemon may not require salt)
pepper (to taste)
cumin (optional... if I use it, I only put in 1/4th teaspoon)

Drain beans, reserving some of the liquid.  If using garbanzo beans you have cooked, reserve some of the cooking liquid.  (Water can be used if you forget.)  Place garbanzo beans in food processor along with the garlic clove(s), lemon zest, juice of the lemons, vinegar, tahini, and 1 tbs. of the olive oil.

Pulse food processor and then let it run about a minute or two, until the hummus is almost fluffy... you know what I mean.  Add remaining olve oil, salt, pepper, and any spices... pulse food processor.

If hummus is too pasty, add reserved liquid or water a few tablespoons at a time until you get a smooth consistency.  Let the processor run another minute or two.

This is definitely one of those recipes you tweak to make your own.  I like hummus very lemony but you may want only one lemon.  I have left out the garlic when I didn't have any at home and I have even left out the tahini when I was out of it but then it becomes a bean dip.  ;)

You can add roasted red pepper to make a red pepper hummus and any web search will offer all kinds of options.

* Hummus is traditionally served with a little extra virgin olive oil poured over the top.

 Note:  I prefer the Joyva brand of tahini, sold in a can.  I store it in the frig once it has been opened in hot and humid weather.  Otherwise, I use it so quickly that I keep it on the pantry shelf.

Lentil soup with bacon

I found a recipe very similar to this on a foodie blog and tweaked it as it now looks.  I love to find new recipes for lentils as well as recipes which use meat as a seasoning... and this one turned out to be delicious.  The leftovers were even better than when it was first served.

2 cups French lentils* (which I had on hand but regular lentils will work just fine)
4 strips bacon, cut into pieces
1 onion, diced
2 carrots, sliced thinly or diced
2 cloves garlic, crushed and chopped (more to taste)
6 cups chicken stock or water**
1 teaspoon dried thyme (optional)
salt, pepper (to taste)

Place dutch oven or similar size cooking pot on medium heat.  Cook bacon until the fat is rendered and it is browned (do not drain bacon fat).  Add onion and carrots.  Saute until softer.  Add garlic and lentils... sauteing just until garlic has slightly softened and lentils are covered with bacon fat.  Do be careful as both the garlic and lentils burn easily.  Add the thyme if using.

Cover with stock or water (see below).**   Simmer on low to low-medium heat for a total of one to one and a half hours... adding more water as needed... remember, you do not add all the water at first but as soup thickens and needs more.  You will need to keep an eye on the thickness and stir once in awhile to keep from sticking or scorching.

 *  I love French lentils (the green-ish lentils) for lentil salads but I find with all soups, the brown lentils soften quicker and taste just as good.  I only used them this time as that is what the original recipe called for.

** I used two cans of chicken broth and four cans of water... as that is what I had in the pantry.  I added the two cans of chicken stock and two cans of water first, then added about another two cans of water as the soup thickened.

Cowboy Casserole

This is one of my oldest recipes and one I put together long ago.  Although, I've seen very similar recipes in cookbooks and online.  This recipe is the mother ship and I've added to it and taken away through the years, according to what I had in the pantry.

1 lb. ground beef
1 onion chopped
1 large can baked beans or two smaller cans pork & beans
2 teaspoons worchestershire sauce (more or less to taste)
2 teaspoons onion powder (more or less to taste)
1 teaspoon garlic powder (ditto)
salt and pepper (to taste)
3 or 4 tablespoons ketchup (to taste if necessary, mainly if you use pork & beans)

Brown the ground beef, drain grease if necessary (mainly when using cheap ground beef), add onions and continue sauteing until onion is softened. Add baked beans or pork & beans, worcestershire sauce, and seasonings.  Saute another few minutes and add ketchup if you need it.  This is primarily to sweeten it if you haven't used a can of baked beans (which are already seasoned)

Then take a potato masher and mash the mixture a bit, which is only necessary if you have a son who hates beans like I do.  He likes mashed beans... go figure.

Sometimes I pop the skillet in the oven for about 15 min. at 350.  Sometimes I pour the mixture into a casserole dish and bake about 15 min. at 350.  Depends on if I want to dish it up from a casserole dish at the table or not.  You can even eat it as is without baking if you so desire.

Variations over the years:

• ground turkey instead of ground beef
• chopped green peppers added at the same time as the onions
• one can of pork & beans and one can of tomato bisque soup... when that was what the pantry offered
• one can of pork & beans and one can of cream of tomato soup... (ditto)
• one can of chilis added when I felt wild and crazy
• a sprinkling of Tony Chachere's creole seasoning (ditto)
• a couple handfuls of cheddar or co-jack cheese sprinkled on top of mixture
• I'm sure there were others I have forgotten along the way

We like it made with a large can of baked beans the very best.
This can easily be doubled and tripled... the amounts mention serves 3-4 with no leftovers whatsoever.

Picture added the next time I think of it...  ;)

Lemon Chicken Soup with Orzo

This recipe is closely adapted from one in the December-January 2011 issue of Mary Janes Farm magazine.  Of course, as with all soups... this is just a suggestion and you can make it all your own as I did.  :)

I will add a picture soon!

Lemon Chicken Soup with Orzo

• 4 1/2 cups chicken broth*
• 3/4 Cup orzo pasta
• 1 Cup shredded or cubed cooked chicken
• zest of 1 lemon
• juice of 1/2 lemon
• 1/4 tsp. dried dill (more if you desire) or fresh dill if available
• 1 cup milk
• salt and pepper (salt may not be needed if you use a purchased chicken broth)

Bring chicken broth to a strong simmer, almost a boil.  Add the orzo.  Cook five minutes, stirring once in awhile.

Add the chicken, lemon zest, lemon juice, and dill if you use it.  Add milk, slowly simmer for at least 20 minutes.  Add salt and pepper to taste.  I like lots of pepper with lemon.

I found this tasted even better when reheated later.

*I made my own stock starting with a whole chicken so I actually had more than 4 1/2 cups as well as more than 1 cup cooked chicken.  The original recipe called for 2 cups of milk.

Creamy cheese dessert - parfait

The idea for this use of the filling from the creamy cherry cheese pie came about when I was looking for a quick dessert.  I noticed the premade creamy cheesecake filling at the grocery, took one look at the price, and decided that was not for my budget!

However, I also realized I could make my own and have it ready to be used in a variety of ways.  In this case... a parfait with all the tastes of the original cherry cheesecake pie.  This can be made two or three days ahead and stored in the refigerator as long as it is in a container with a tightly fitting lid (like Tupperware).

I used Comstock cherry pie filling and crushed graham crackers but really, the ingredients can be as interesting as your imagination.  I can easily see fresh fruit used or a homemade pie filling, too.

I'd say if used as a parfait, one recipe can feed four people but if the cheesecake filling is spooned into a smaller dessert dish... it will feed many more.

The recipe is very easily doubled.

Creamy cheesecake parfait (as shown)

1 (8 oz.) pkg. cream cheese (room temperature)
1 1/3 c. (15 oz. can) sweetened condensed milk (chilled when possible)
1/3 c. lemon juice (fresh or bottled)*
1 tsp. vanilla extract

1 (22 oz.) can prepared cherry pie filling (can use other fruit pie filling or fresh fruit)


Graham cracker crumbs


*I have made the filling with the bottled key lime juice before and served without fruit filling.

Let cream cheese stand at room temperature until softened; beat until fluffy.  I usually set it on the kitchen counter before going to bed at night if I know I'm using it in a recipe the next day.

Gradually add condensed milk until thoroughly mixed.

Add lemon juice and vanilla extract and whip for a few minutes.

 Whipping awhile is really the secret to a light and fluffy filling.

Pour into container with tight fitting lid and refrigerate at least three or four hours... up to a few days.  You may have to "fluff" with a fork if it has set awhile.

To make parfait as shown, simply layer the fruit and graham cracker crumbs with the creamy cheesecake mixture.

It can also be spooned into a small dessert dish or a pre-made graham cracker crust tart.  Yum...  so many options.

Refrigerate dessert before serving.

Butterflied chicken

I can't believe I haven't tried this before but after seeing it on The Food Network a few times, I decided to bake butterflied chicken last night instead of roasting a whole chicken as usual.

I like a crispy skin on chicken and this way of baking gives the entire chicken a nice crispness as well as cutting the baking time to one hour.

I just cut the backbone from the chicken, using kitchen shears and pressed it down as flat as I could get it.  (As you can see, mine is not even or really flat but it worked.)  You just have to be careful since the scissors get slippery and I can just imagine what it would do to my chef's knife.

I spread butter on the skin and then drizzled oil on top, sprinkled sea salt and lemon pepper on the entire chicken (I use Mrs. Dash lemon pepper on fish and chicken a lot).

I popped it into a preheated 400 degree oven for 25 minutes, then reduced the oven to 325 for another 35 minutes.  It turned out nice and juicy but the next time I'll only reduce the temp to 375 for an even crispier skin.

The small amount of prep time gives a lovely chicken!  Next time I'll bake it in the larger roasting pan with quartered potatoes and carrots and perhaps place it on a "bed" of sliced onions and/or lemons.  I think I can see rosemary and thyme in the future, too...

I had no desire to work with raw chicken and a camera at the same time.  However, if you but Google butterflied chicken... you will find lots of videos available.

Whole chickens go on sale really cheap and this makes it a quite uptown... even if your chicken turns out lopsided like mine.  :-)