Category: MISC

Heavenly Hash Brownies

A few weeks ago, I was organizing some recipes in my binder, and I came across this recipe clipped from a newspaper.  I cannot even tell you from which paper, as it was the recipe alone.  I’m fairly certain this is from my mother’s collection, as on the back of the recipe there is a portion of a grocery ad for a penny sale, as in 10 cans of tomato paste for 10 cents.  Ancient, yes?  Anyway, I vaguely remember making these for a family get together some years ago, but I couldn’t remember if I liked them, really liked them, or what have you, so I figured I’d give them another audition. 
The verdict?  They’re good, as in really, really good.  I made these for our Super Bowl buffet, but they are perfect for anytime you want something decadent, yet fairly easy.

Heavenly Hash Brownies
2 sticks butter
4 tablespoons cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1 cup pecans, toasted & chopped
1 cup almonds, toasted & chopped
1/8 teaspoon salt
2 teaspoons vanilla
10 oz bag miniature marshmallows

Icing
1 stick butter
1/2 cup half & half
6 cups powdered sugar
3/4 cup cocoa
1 teaspoon vanilla

For the brownies:
Preheat oven to 350 degrees.
Spray a 13×9 square baking dish with non-stick spray and line with parchment paper, leaving an overhang on opposite sides so that you can lift out the bars when they are done.
In a small saucepan, melt the two sticks of butter and 4 tablespoons cocoa.  Set aside.
In a large mixing bowl, beat together the eggs, sugar, and vanilla until thickened. 
Mix in the cooled butter & cocoa mixture.
Add in the flour, nuts, and salt.
Pour mixture into the prepared pan and bake for 40 minutes.
Remove from oven and immediately pour bag of marshmallows on hot brownies; set aside and prepare icing.

For the icing:
Combine all icing ingredients, except vanilla, in a saucepan and heat over medium-low heat, until butter melts, and the icing is thick and creamy. 
Stir in the vanilla.
Pour hot icing over brownies.
Allow to cool completely before cutting into squares.
Enjoy!

Spicy Chicken Spaghetti

Spicy Chicken Spaghetti adapted from So Are You To Me
Ingredients:

**for 2**
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
6oz. Velveeta
1/2 cup sharp cheddar cheese
salt and pepper to taste
olive oil

Directions:  Preheat oven to 350 degrees.  Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside.  Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper.  Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.

Modifications:
-I used cream of chicken soup.


Here’s what you’ll need:

Preheat the oven to 350 degrees

Dice up a green pepper, mince 2-3 garlic clvoes, and dice up 1/2 of an onion

Cut up the chicken breasts and cook in olive oil.  Add the green pepper, garlic, and onion (forgot to take a picture)
Cook the spaghetti until al dente.  Drain and add the cut up Velveeta
Add the soup

Add the can of Ro-Tel

Add the chicken mixture
Put the spaghetti mixture in a greased 9×13 baking dish.  Spread the cheese over the top and pop into the oven

What you’ll end up with:

Our Thoughts:

This dish was so good . . . how could it not be?  It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti.  YUMMY!
Hope you enjoy!
April
4-Really good!

Fire Day Friday: The “Mc-Not-a-Rib”

I have to admit, this post started off as a joke.  It turned into something actually pretty good and just in time for the big game this weekend. 

I had a pound of ground pork and was trying to think of SOMETHING to make for Fire Day Friday.

As I struggled with what to make, Alexis taunted me with, “I could always go through drive through at McDonald’s.”

“Or I could always make a McRib,” I dodged and parried.

And from humor, inspiration arose.  I had a McRib last fall and wasn’t enamored.  I thought about how to capture the spirit of the McRib without all of the yuck factor for a processed pork patty.  I would need a good binder without all the chemicals and such.  So I decided to use potato starch and an egg yolk to make it hold together.

The good news is that these did NOT taste like a McRib.  These are a tasty BBQ pork burger that my kids just devoured.  A half of one each was enough for Alexis and me.

I am NOT a rib, I am NOT a rib!

The Mc-Not-a-Rib
Source:  NibbleMeThis
Yields 3 hearty sandwiches

1 lb ground pork
1 medium russet potato
1 egg yolk
1 Tbsp BBQ Rub
1/2 tsp black pepper
1/2 cup BBQ sauce
dill pickle slices
sweet onion slices
3 hoagie roles

Peel and cube the russet potato into 1″ pieces.  Boil until fork tender, about 8 minutes.   Shock the potatoes in an ice bath for 5 minutes.

Smash the potato through a ricer into the ground pork (or finely mash potato with a fork and then add to the meat).

Whisk together the egg yolk, BBQ rub and black pepper.  Mix together with the meat/potato mixture.

Divide the mixture into thirds and make three oblong meat patties.

Preheat your grill to 450f (medium-high).  Cook the patties 4-5 minutes per side until they reach an internal temp of 165f.

Liberally glaze the patties fresh off the grill with your favorite sweet BBQ sauce.  The real McRib is DUNKED in sauce and it drips everywhere.  Let rest for 5-10 minutes. 

Serve on a hoagie bun with sliced onion and pickles.

I was pleasantly surprised with how this turned out, since it was all on a whim.  My 22 y/o son was just sad there wasn’t another one available.

TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties~CLASSIC GOOD EATS

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.