Butterscotch Toffee Brownies and Sundaes

Last week I came across an out-of-date package of brownie mix in the pantry and wondered if the leavening in it might still have enough "umph"  to create brownies. The "best if used by date" was in November, so I knew I was running a risk of creating some very flat brownies. Thankfully, that wasn't the case and they baked just fine. After tasting the brownies with the add-ins, the idea came to mind that these brownies could make the foundation for a tasty sundae. The brownies are yummy on their own, but with the addition of a scoop of vanilla ice cream, some butterscotch topping, whipped cream and toffee bits, these brownies become a very rich sundae. Blessings...

Recipe:

1 box brownie mix, I used Duncan Hines Chewy Fudge Brownies
1/2 cup chopped pecans
3/4 cup toffee bits
3/4 cup butterscotch chips

1. Prepare brownies according to package directions using two eggs.
2. Combine the pecans, toffee bits and butterscotch chips in a bowl. Measure out 1 cup and stir into the brownie mix. Pour batter into a greased 9 x 13-inch baking pan. Smooth surface and sprinkle on the remaining 1 cup of pecan mixture.
3. Bake the brownies according to the package directions. Cool completely on a wire rack.

Yield: 36 brownies
149 calories each

Sundaes: Place two brownies on a plate or cut the brownies into larger serving pieces. Top with vanilla ice cream, butterscotch ice cream topping, some whipped cream and a sprinkle of toffee bits.

Ham Buns

I've always loved to cook and preparing nice meals for my family has always been a priority, but there are those times when even ladies like myself want to do what is really easy and simple. I will even use some microwave meals now, which is amazing for a lady who wouldn't even have a microwave in her kitchen until my mom gave me her old one that she was replacing with a newer model. My husband and son couldn't believe it the first time I heated up a can of chili for our meal all those years ago. But, life gets crazy and we all get worn out and simple is wonderful, especially when we are hungry. These ham buns are a meal for just such an occasion. I would make them for a fun change when we had leftover ham. Fruit and chips are great alongside; a great kid-friendly meal. Blessings...

Recipe:

1/2 cup butter, softened

2 to 4 tbsp. finely minced onion

1 tbsp. poppy seed

2 tsps. Worcestershire sauce

2 tsps. prepared mustard

1-1/4 cups finely chopped fully cooked ham (about 8 oz.)

1 cup shredded Swiss cheese (4 oz.)

6 hamburger buns

1. In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended.

2. Add ham and cheese; mix well.

3. Divide evenly among buns and place in a shallow baking pan; cover with foil.

4. Bake at 350 degrees for 15-20 minutes or until hot.

Yield: 6 sandwiches

Note: The amount of butter is a bit much for me, but my hubby loves it. I think the amount could probably be cut down by 2 to 3 tablespoons.

Apple Cider Salad

This wonderful gelatin salad begins with  unflavored gelatin rather than the more commonly used fruit flavored gelatin. The fruit flavor comes from apple cider and fresh apple pieces. This recipe is a great addition to sandwich meals and it is very kid-friendly. I served it this week with the Sloppy Joe recipe posted yesterday for a very easy week-night dinner. Blessings...

Recipe:

2 envelopes unflavored gelatin
3-3/4 cups apple cider, divided
3 tbsps. fresh lemon juice
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. ground cloves
3-1/2 to 4 cups chopped peeled apples
1 cup chopped pecans

1. In a small saucepan, sprinkle gelatin over 1/4 cup cider; let stand for 2 minutes to soften.
2. Add lemon juice, sugar, salt, ground cloves and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. This will only take a few minutes.
3. Refrigerate until slightly thickened, about 2-1/2 hours.
4. Stir apples and chopped pecans into gelatin. Transfer to a serving bowl, cover and refrigerate until set.

Yield: 12 servings
1/2-cup serving equals 135 calories
1 gm. fiber
Note: For two of us, I cut the recipe in-half using 1-3/4 cups plus 2 tbsp. apple cider and 2 cups chopped apples.

Taverns or Homemade Sloppy Joes

These sandwiches are terrific, easy to prepare, and so much better than the canned version that has been around forever. I usually serve a salad or fruit, and sometimes chips alongside. This wonderful old recipe comes from a cookbook that the ladies of the church we attended in Santa Cruz, California put together. Whenever I cook out of this cookbook I am reminded of so many good times, with good friends, early in our family life. What a blessing those times were for us. The gelatin salad that you see here is called Apple Cider Salad and the recipe will be posted tomorrow. Blessings...

Recipe:

2/3 cup ketchup
2/3 cup water
1/4 cup chopped onion
1 lb. lean ground beef (7%)
salt to taste
1-1/2 teaspoons prepared mustard (sandwich mustard)
1 teaspoon chili powder
hamburger buns

Fry ground beef in a large skillet, crumbling it as it cooks. When the meat is cooked through, add the remaining ingredients and stir to combine. Bring to a boil, lower heat and simmer uncovered for 10 to 15 minutes to blend flavors. Serve on buns.

Yield: 6 sandwiches
Note: I love to substitute 1/3 cup chunky salsa for 1/3 cup of the ketchup.

Strawberry Salad

This salad is a wonderful combination of strawberries, cashews and greens dressed in a vinaigrette that is made fruity with the addition of jam. I originally posted the vinaigrette recipe, created by the cooks at smuckers.com, on 2/13/2013 for my Yummy Spinach Salad creation. Again, the vinaigrette recipe is a variation of the original recipe, the salad ingredients were of my own choosing. This strawberry variation was created with spring and summer, and our Easter meal in mind. Blessings...

Recipe for basic vinaigrette:

2 tbsps. balsamic vinegar
1 tbsp. water
1-1/2 tsps. Dijon mustard
1/2 tsp. minced garlic (I also have used garlic powder to taste)
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice

For this strawberry salad add to the vinaigrette:
1/2 cup strawberry jam
1 tsp. dried basil, crushed

1. Whisk together first 6 ingredients.
2. Slowly pour oil into dressing ingredients whisking all the while until thoroughly combined.
3. Stir in the jam and basil until dressing is smooth.

salad ingredients:
greens of your choice
chopped green onion
cashews
sliced fresh strawberries

Note: I cut the dressing recipe in half for the two of us and it will serve us for 3 meals. This might serve as a guide line for the recipe yield.













Combine salad ingredients in serving bowl and add desired amount of dressing. Toss and serve.

Yield: 6-8 servings

Fruit and Cabbage Salad

This wonderful salad is a favorite in our family for Easter. I use this recipe for special occasions because it is high in calories and full of fat. It is delicious! This recipe would work well for either dinner or brunch. Easter Blessings...

Recipe:

2 oranges, peeled and chopped
2 apples, cored and chopped
2 cups cabbage, finely shredded
1 cup seedless grapes, cut in half if large
1/2 cup whipping cream
1 tablespoon sugar
1 tablespoon fresh lemon juice
1/2 cup mayonnaise (I use low-fat)

1. Put fruit and cabbage in serving bowl
2. Beat whipping cream in chilled bowl until stiff
3. Fold whipped cream, sugar, and lemon juice into mayonnaise. Stir into fruit

Serves 6
Note: The second salad pictured is the Ham and Pineapple Salad posted on 4/12/10

Baked Orange Chicken

This orange chicken recipe is very easy and helps to stretch the grocery dollars if you are inviting friends and family in for Easter dinner. There is no doubt that chicken is much cheaper to serve to a group than the traditional Easter ham. My brother and sister-in-law do chicken barbecue every year for Easter and ask the rest of the family to bring all the side dishes and desserts. This is just one of the many ways to make it as easy as possible on the host family when it comes to important holiday meals. The priority is the gathering of the family, not what is served, so keep it as simple as possible. The chicken is served here with Party Rice and Noodles, recipe posted on 4/11/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Blessings...

Recipe:

2 2-1/2 to 3-pound frying chickens or equivalent pieces
2 eggs
1/3 cup orange juice
1 cup fine dry bread crumbs
1 teaspoon salt
1 teaspoon paprika
1 teaspoon orange zest (finely shredded peel)
6 tablespoons butter

1. Use a fork to beat together the eggs and orange juice in a bowl.
2. Mix the bread crumbs, salt, paprika and zest in a pie plate.
3. Melt the butter in a 10" x 15" jelly roll pan, or similar large baking pan, in a 400 degree oven. Watch carefully so it doesn't burn. Remove pan from oven.
4. Dip chicken pieces in egg mixture, then in crumb mixture, then turn in butter to coat; arrange skin side down (don't crowd).
5. Bake at 400 degrees for 30 minutes. Turn chicken and bake for another 30 minutes. Cover with foil the last 10 minutes if the chicken is browning too quickly.

Serves 6-8 depending on appetites.

Berry Sundaes

Frozen berries take on new life when mixed with a little sugar and cornstarch to become an ice cream topping. This recipe is easy and the topping is low in calories, high in fiber and a wonderful way of getting another serving of fruit into the diet. Of course, the addition of whipped cream causes the fat and calorie count to go way up, but what's a sundae without whipped cream? Blessings...

Recipe:

1 16-ounce pkg. frozen mixed berries (blueberries, blackberries, and raspberries)
1/4 cup sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice

1. Drain juice off berries and add water to make 1/2 cup liquid.
2. In a medium saucepan stir together the sugar and cornstarch; whisk in juice until smooth.
3. Cook over low heat whisking constantly until mixture thickens and just comes to a boil. Set aside to cool, about 15 minutes.
4. Spoon berries into sauce being careful to not add more juice that may have drained off while they sat. If the sauce seems too thick to you, add a bit more of the juice.
5. Spoon sauce over vanilla ice cream and top with sweetened whipped cream.

Yield: 2 cups
114 calories per 1/2 cup serving
7 gms. fiber
Note: This sauce would also be good served over pound cake, shortcake or angle food cake.

Party Rice and Noodles

The combination of rice, pasta and mushrooms cooked in chicken broth in this recipe is wonderful alongside ham, chicken, pork, fish and beef. I've served it over and over again since first finding the recipe in a Good Housekeeping magazine years ago. The flavors are mild making it kid-friendly, as long as the kid likes mushrooms. Actually, I have a daughter-in-law that would pick out the mushrooms, too. It is a very easy recipe to prepare and a very nice change from packaged rice side dishes. Here the rice is served with Baked Orange Chicken, recipe posted on 4/17/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Any of these dishes would be a wonderful addition to your Easter meal. Blessings...

Recipe:

1 cup uncooked long grain white rice
4 tablespoons butter
1/2 cup onion, minced
1/4 lb. mushrooms, sliced
1 13-3/4 ounce can chicken broth
1/4 cup water
1/2 teaspoon salt
1 heaping cup egg noodles

1. Preheat oven to 350 degrees
2. In a 10" skillet over medium heat, brown rice, stirring frequently so it doesn't burn.
3. Put rice in a 1-1/2 qt. casserole.
4. In the skillet over low heat melt the butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and the uncooked noodles into rice in the casserole; cover and bake 30-35 minutes until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Serves 6

Blueberry Cream Salad

Gelatin salads have always been a tradition for holidays in our family; we love them. It just doesn't seem like a family gathering at mom's without a favorite from childhood on the table, and there are many to choose from. This wonderful recipe is adapted from an older Better Homes and Gardens cookbook. The original recipe calls for a sour cream layer, which is the part that I changed to a much richer, denser layer made with cream cheese and whipping cream. What can I say, it's Easter, and having "rich" on the table is part of our family traditions. Blessings...
 

Recipe:

1 3-oz pkg. lemon gelatin

1 cup boiling water

1 1-lb. 5-oz. can blueberry pie filling

2 tbsps. fresh lemon juice

4 ounces low-fat cream cheese, softened
1/4 cup whipping cream, whipped stiff
1/4 tsp. ground nutmeg

1 tbsp. sugar

1. Dissolve gelatin in boiling water. Set aside to cool.

2. Stir in pie filling and lemon juice. Chill till partially set.

3. Spoon half the gelatin mixture into a 8 x 4-inch loaf pan. Chill till set. (Keep remaining gelatin at room temperature.)

4. In a small bowl, beat cream cheese, sugar and nutmeg together. Beat in whipped cream. Spread evenly over gelatin in the loaf pan. Top with layer of remaining gelatin.

5. Chill 4 to 5 hours or overnight till firm. Cut into squares to serve.

Yield: 8 servings

Note: This salad can not be molded. The top layer will slide right off the bottom layer; but as you can see from the picture, the salad does stay together very well for serving.
Note: The original recipe calls for combining 1/2 cup sour cream with the sugar for the middle layer. When I have made the salad this way I used low-fat sour cream and the calorie count for 8 servings was 136 calories each.

Yield: 8 servings
176 calories each for the updated version

Rum Cake

Years ago when my husband and I lived in California we would go to the little town of Jackson and stay at the Wedgewood Inn as often as we could. This beautiful inn was painted Wedgewood blue and the owners filled it perfectly with antique and period pieces. These lovely people were given permission to sell Thomas Kinkade paintings and his gorgeous art was everywhere you looked. The beauty and comfort of this inn was easily matched by the delicious brunch served to the guests each morning.

This delicious rum cake was served alongside the brunch dishes, but they didn't serve it with the whipped cream like I have here. Again, years ago when I was having lunch with some ladies one of the ladies served this same cake, except she didn't have the layer of pecans in her recipe and she did serve it with whipped cream. So, on one of our trips to the Wedgewood I purchased their recipe and compared it to the one my friend had given me. This recipe from the Wedgewood Inn, with the addition of the whipped cream, is absolutely wonderful for dessert and would be perfect for an Easter dinner. Blessings...

Recipe:

1 cup finely chopped pecans
1 box yellow cake mix (without pudding in the mix)
1 small pkg. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
Whipped cream, optional

Glaze:
1/2 cup butter
1/4 cup rum
1 cup sugar

1. Grease and flour a Bundt or tube pan. Spread the pecans over the bottom of the pan.
2. Beat together the cake mix, pudding mix, eggs, water, oil and rum for 30 seconds on low speed of electric mixer. Scrape bowl and continue beating on medium-high speed for 2 minutes longer until the batter is light and creamy. Pour batter into cake pan.
3. Bake the cake in a preheated 350 degree oven for 50 minutes or until toothpick comes out clean.
4. While cake is baking prepare the glaze by boiling the glaze ingredients together in a small saucepan for 2-4 minutes. Set aside. The glaze may need to be reheated before use.
5. When cake is done remove from oven and while hot poke many holes in the cake with a skewer. Pour glaze over the hot cake. Let cool for 30-40 minutes.
6. To remove the cake from a Bundt pan simply invert it onto a wire rack to cool completely. If you use a tube pan run a table knife around the inside edges to loosen the cake and lift the tube out and cool on a wire rack. When the cake is completely cool run the knife under the cake to loosen it from the pan and place it on a serving plate. Serve with very lightly sweetened whipped cream, if desired.

Yield: 12 servings
523 calories per serving without whipped cream

Pasta Alfredo

This recipe for Alfredo sauce is one of the best I've ever tried, and continues to be one of my husband's absolute favorite meals. We prefer linguine noodles rather than the traditional fettuccini, but that certainly is a personal choice. We love the dish as the main course served with a salad, but I've also served it as a side dish with ham for a special meal like Easter. Last evening I added two cooked, chopped chicken breasts for a heartier meal with more protein. However this dish is served, it is wonderful! Blessings...

Recipe:

1/2 cup butter
1/3 cup heavy cream
1/3 cup half-and-half
1 cup grated Parmesan cheese, plus extra to pass at the table
salt to taste

1. Melt the butter in a saucepan over low heat. Stir in the cream and half-and-half and gently warm the mixture.
2. Add Parmesan cheese and whisk until the sauce is smooth and heated through.
3. Pour sauce over 1 lb. cooked linguine or fettuccini noodles. Use a pasta fork to toss and coat the noodles. Serve with additional Parmesan cheese.

Serves: 6
Note: If you would like the sauce to be very thick and rich, use all heavy cream. The sauce does coat the noodles beautifully using heavy cream and half-and-half with less calories.
Tip: Fill your serving bowl with hot water and allow to sit while the pasta is being prepared. Empty bowl and dry thoroughly; add the pasta and sauce. The warmed bowl will help to keep the pasta hot.

Pineapple Lime Gelatin Salad

Gelatin is just for fun. Most kids, and adults, enjoy something fun on the dinner plate alongside the meat and vegetables; I know I sure do. So, with that in mind, as I was going through the fridge the other day thinking about how I could use up some of the this-and-thats, this salad was put together. (It does have a bit of fruit and vegetable in it for nutrient value!) Blessings...

Recipe:

1 3-ounce pkg. lime gelatin
1 cup boiling water
1 cup unsweetened pineapple juice
3/4 cup well-drained crushed pineapple
1/2 cup finely shredded and chopped cabbage

1. In a 4 x 8-inch loaf pan or small bowl, dissolve the gelatin in boiling water. Stir in the pineapple juice, crushed pineapple and cabbage. Chill for about 1 hour.
2. Remove gelatin from fridge and stir again so that the pineapple and cabbage are dispersed throughout the gelatin rather than floating on top.

Yield: 6 to 8 servings

Gingered Cranberry-Carrot Slaw

This recipe uses some very interesting and simple ingredients to make for a very bright tasting, no-fat carrot salad. Carrot salad is usually made with crushed pineapple, but in this recipe the pineapple flavor comes from juice. The dressing is liquid rather than thick because there is no fat, so serve the salad with a slotted spoon to remove excess dressing. This delicious recipe is a reader contribution in a Taste of Home Cookbook.  Blessings...

Recipe:

1/2 cup unsweetened pineapple juice
2 tbsps. honey
1 tbsp. fresh lemon juice
1 tsp. cider vinegar
1 to 2 tbsp. minced fresh ginger root (see note)
3 cups shredded carrots, large shreds
1/2 cup dried cranberries

1. In a large bowl, whisk the juices, honey, vinegar and ginger together until smooth.
2. Add the carrots and cranberries; toss to coat. Cover and refrigerate slaw until serving time.

Yield: 4 servings
Note: I use 1/8 tsp. powdered ginger for us. The amount of fresh ginger called for in the recipe is very strong, so taste as you go.

3/4 cup equals 133 calories
3 gms. fiber

Spicy Skillet Supper

This hearty skillet meal has full south-of-the-border flavor without all the fat and calories that usually go along with Mexican food. Ground turkey is so mild in flavor that the wonderful spices, chili beans and salsa are the ingredients that shine and the lack of fat is not noticed. The recipe can be made kid-friendly by using mild salsa and keeping the chili powder to a minimum, which is what I do for us because I don't care for strong spices at all. Blessings...

Recipe:

1 lb. ground turkey breast
1 can (15.5 oz.) chili beans in chili sauce, undrained
1-1/2 cups cooked brown rice
1 cup salsa
1 tbsp. lime juice
1 tsp. chili powder (the original recipe calls for 2 to 3 tsps.)
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup shredded light cheddar cheese, optional

1. In a skillet coated with nonstick cooking spray or a nonstick skillet, brown turkey over medium heat.
2. Add chili beans, rice, salsa, lime juice and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Sprinkle with cheese if desired and serve.

Yield: 5 servings
248 calories per 1-cup serving prepared without cheese
6 gms. fiber
Note: I have also used very lean ground beef with 4% fat making the calorie count 263 calories per cup.
I use instant brown rice when I make this dish so I cook 1 cup rice in the microwave according to pkg. directions and add it to the skillet at the end of the cooking time. Makes prep even easier!