Broccoli Salad

Broccoli Salad

1 (16 oz.) bag Broccoli Wokly, chopped into small pieces-(You could always use a large head of broccoli, too. You need about 4-5 cups worth.)
1 (16 oz.) bag Broccoli Cole Slaw-(Looks just like Cole Slaw but is basically shredded broccoli stems, some purple cabbage, and carrots.)
1/2 c. (or more) sunflower seeds, unsalted
1/2 c. (or more) dried cranberries, chopped
1/4 c. (or more) bacon bits (I used the Real Crumbled Bacon Bits that are packaged in a bag)
1/2 small sweet onion, finely chopped
2 green onions, chopped
Ranch with Bacon dressing to taste

Put everything but dressing in a bowl; mix together. Add dressing to taste. I don't like a lot of dressing personally. I just put enough to keep it together. Look for low fat for a healthier rendition! Refrigerate for at least an hour before serving. (But let me tell you...it tasted pretty darn good right after I made it, too!)

Peanut Butter Cup Brownies

I think the only thing missing from these brownies is caramel! These brownies are loaded! You might want to have plenty of people around to help you eat these! Sooo yummy!



Peanut Butter Cup Brownies

1 (9x13) box brownie mix

**Make as directed on box-eggs, oil, water. Pour into a greased 9x13. Set aside.

1 (8 oz.) cream cheese, softened
1 egg
1/4 c. peanut butter
1/2 c. sugar

**Mix until smooth. Drop by tablespoonfuls onto the brownie batter in 9x13. Run a knife through it and marble it. Bake as directed on box. About 2 minutes from being done...put the following mixture on top and bake 2 minutes more or until marshmallows are puffy. (I found that the brownies needed the entire time to bake before adding the marshmallows, chocolate chips, and peanut butter cups.)

2 c. miniature marshmallows
1 c. milk chocolate chips
12 Reese's peanut butter cups (I used 18 miniature size ones. I did a row of 3, then 2, then 3, then 2, etc. until I covered the top. You could probably chop them up and sprinkle them on top, too.)

**When marshmallows are puffy, remove from oven and drizzle 1/4 cup melted peanut butter over the top. It looks to die for...and it is!

Nerdy Popcorn

This is a very quick and easy treat and I like that it has just a light layer of the sweet coating. This particular batch shown in the picture was colored green for St. Patrick's Day but you could choose any other color or leave it clear!



Nerdy Popcorn

8 cups popped popcorn, sort out any old maids
1 box Nerds candy
1/3 c. sugar
3 Tbsp. butter
1 Tbsp. light corn syrup

Combine popped popcorn and nerds in clean, brown paper grocery bag. Set aside. Combine sugar, butter, and corn syrup in small saucepan. Bring to boil and stir constantly for 1 minute. Remove from heat. Add food coloring if desired. Pour sugar mixture over popcorn in bag. Roll top of bag down and shake hard for 1 minute. Pour out onto wax paper or cookie sheets to cool. Store in airtight container. Kind of hard, kind of gooey. And the Nerds soften up a lot so they're not like jaw breakers!

Pumpkin Fudge

This is sooo good! It reminds me of pumpkin pie with vanilla ice cream. I got this recipe from my Auntie Con. I think it will join our Thanksgiving traditions from now on!

Pumpkin Fudge

3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk (a small can is perfect)
2 T. corn syrup
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar marshmallow cream
1 c. pecans, toasted (toast in shallow pan 350 degrees for 12-15 minutes)-I chopped mine first
1 tsp. vanilla

Stir together first 6 ingredients in saucepan over medium high heat. Cook, stirring constantly until mixture comes to a boil. Continue cooking, stirring constantly until soft ball stage (234 degrees) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased, aluminum foil lined 9x9 pan. Let stand 2 hours or until completely cooled. Cut into squares. Makes 3 lbs.

Brooke's Jambalaya

You've gotta love those dinners that are so easy to put together and taste great when you're finished. This is one of those recipes. The longest part is waiting for the brown rice to cook but if you had it cooked in advance...wow! This recipe is "Brooke's Jambalaya". I call it that because...well I made it up myself! I felt like something "jambalaya-ish" one night and this is what I came up with. (Whenever I make something up I always write down what I'm doing just in case it's a keeper!) It is one of our favorites. You could always make it vegetarian by omitting the meat. Here goes:

Brooke's Jambalaya

2-3 c. cooked brown rice
1/2 lb. smoked sausage, such as kielbasa, sliced (You know those sausages that are shaped like a horseshoe? I use the Turkey Smoked Sausage such as Louis Rich. Less fat and better for you. Tastes just as good.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green bell pepper
1-2 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes in juice (I like to use the Italian flavored ones)
1 Tbsp. Worcestershire sauce
1 tsp. liquid smoke ( I like the hickory flavor.)
1-2 chicken bouillon cubes
1/4 tsp. dried leaf thyme
1/4 tsp. ground cayenne pepper (More or less to taste. This is as far as I can go with my kids.)
2-3 whole bay leaves
1 can red beans (or kidney beans), drained and rinsed
1 (8 oz.) can tomato sauce + 1 can water
salt and pepper to taste

Saute onion, celery, garlic, and green pepper in olive oil until tender. Add all ingredients except rice and simmer about 25 min. (I usually simmer it then entire time the rice is cooking.) Add cooked rice. Add more water or tomato sauce while cooking if needed. Can also add cooked chicken and/or shrimp and a few drops of hot sauce if you want more heat. Remove bay leaves before serving. My kids LOVE this meal. It is very adaptable, too. For instance...sometimes I don't have the sausage or want a more vegetarian meal so I leave it out and add a little more liquid smoke. It still gives it that smoked flavor. I've also made it with leftover bratwurst. Anything goes! After all...this is Jambalaya!

Best Brownies Ever

These are hands-down my most favorite brownies ever. Not too heavy on the cocoa, a gooey center, and creamy chocolate frosting on top! What's not to love? This is actually one of the items listed in an article all about "Bests" from one of the Reader's Digest issues last year. I wish I could remember which one. It was listed as "The Best Brownie Recipe". I have to agree!

Best Brownies Ever

2 sticks butter

2 c. sugar

1/3 c. cocoa

1/2 tsp. salt

2 tsp. vanilla

4 eggs

1 1/2 c. flour

Beat butter and sugar til smooth. Add rest of the ingredients and mix well. Put in greased 9x13 cake pan. Bake at 350 degrees for 20-25 min., or til done. When done, sprinkle 1 package miniature marshmallows evenly over top. Put back in 350 degree oven for about 3 min. Let cool completely and then frost with following frosting:

Frosting

1/3 c. cocoa

1/3 c. evaporated milk

1 stick butter

1 2/3 c. powdered sugar

Mix until smooth and creamy!

Hamburger Corn-Pone Pie...Vegetarian Style

This is a vegetarian version of one of our family favorites. We just had this tonight and it was a hit. My boys love it!



Hamburger Corn-Pone Pie-Vegetarian

1 can black beans, drained and rinsed
1 can white/Great Northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1/4 c. salsa
2 tsp. cumin
1 Tbsp. Worcestershire sauce
2 tomatoes, diced
1 box cornbread muffin mix (like Jiffy) or 1/2 standard cornbread recipe

Heat all ingredients except cornbread in a skillet until heated through. You want this part to be hot so that the cornbread cooks all the way through and isn't doughy. While this is simmering go ahead and make the cornbread topping: I use 1 small package of corn muffin mix (prepare as directed) or you can use 1/2 of a standard cornbread recipe. Pour hot bean mixture into a 1 or 1 1/2 quart baking dish. Top with corn bread batter, spreading carefully with wet knife or rubber spatula. Bake in preheated oven at 400 degrees for 20 min.


Hamburger Corn-Pone Pie-Original

1 lb. ground beef
2 tsp. chili powder
1 tsp. Worcestershire sauce
1 can kidney beans, drained
1/3 c. chopped onion
3/4 tsp. salt
1 c. canned tomatoes
1 box cornbread mix or 1/2 standard cornbread recipe

Brown meat and chopped onion and add seasonings and tomatoes. Cover and simmer over low heat for 15 min. Add kidney beans. Pour into 1 or 1 1/2 quart baking dish. Top with cornbread batter. Bake in hot oven at 400 degrees for 20 min.

Bon Appetite!

I thought it would be fun to have a place to collect recipes. My sisters - Heather, Amy, Kirsten, and I have been cooking and baking for as long as we can remember. Our teacher? Our Mom, Bonnie, of course, who taught us all we know. I also have a mother-in-law, Val, and three sisters-in-law - Jamie, Wendy, and Sara, who are also great cooks. I love to collect new recipes and try new things. Recently I've been asked by several people about recipes that incorporate beans, vegetarian style cooking, and ways to use up food storage items. Although I do have a few ideas, I know there are many others and I'd love to see what everyone else does. This blog is for ALL recipes! Sweet, savory, vegetarian, or loaded! I hope you find something tasty to make! Bon Appetite!