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Last week I came across an out-of-date package of brownie mix in the pantry and wondered if the leavening in it might still have enough "umph"  to create brownies.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.