Monday, June 27, 2011

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Here's the recipe I was promising you guys on Facebook! :)

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Cookie Layer:
1 cup Butter, softened
1 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 Tbsp. Vanilla
2 1/2 cups Flour
1 tsp. Baking Soda
1 tsp. Salt
2 cups Milk Chocolate Chips

1 pkg Double Stuffed Oreos (I used regular, because that's what I had at home)

Brownie Layer:
2 cups Flour
2 cups Sugar
½ tsp. Salt
½ cup Butter, or less
1 cup Water
½ cup Crisco or Oil
2 Tbsp. Cocoa
2 Eggs, beaten
1 tsp. Baking Soda
½ cup Sour Milk (Milk with Vinegar – 1 ½ Tbsp. Vinegar)
1 tsp. Vanilla

1/4 cup Hot Fudge Sauce

Cookie Layer: Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. Add the flour, baking soda and salt, Mix until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.

Top with a layer of Oreos.

Brownie Layer: Mix flour, sugar and salt in a large bowl. In a pot, put butter, water, oil and cocoa. Bring to a boil. Pour the mixture over flour mixture and mix well. In a separate bowl mix: eggs, baking soda, sour milk and vanilla. Add this mixture to the rest. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Serve warm with ice cream and hot fudge sauce drizzled over the cake!

Next time I make this recipe, I think I would 1/2 the cookie layer. I found it took extra long to bake because it was SOOO thick. The edges also got dark before the centre was completely done. Also, I wouldn't use a glass pan next time, as it tends to bake too quickly on the bottom and it gave the cake a bit of a hard crust. So, for our company yesterday, I served all the centre pieces that were done nicely :) We really enjoyed this dessert and I would DEFINITELY make it again!!

Tuesday, June 21, 2011

Spaghetti/Pizza Sauce

Spaghetti/Pizza Sauce

12 cups Tomatoes
8 medium Onions
2 Green Peppers
3 – 4 Jalapenos, optional
1 Tbsp. (or more) Garlic Powder
¾ cup Oil
1 cup Sugar
¼ cup Salt
6 Bay Leaves
4 – 8 oz. tins Tomato Paste
2 Tbsp. Oregano
2 Tbsp. Basil
2 Tbsp. Parsley Flakes
1 Tbsp. Chili Powder

Put veggies through blender. Add remaining ingredients and cook for 1 hour. Put into jars and seal.

Lasagna


Lasagna

Meat Mixture:
2 Tbsp. Oil
1 Large Onion
2 lbs. Hamburger
1 tin mushrooms, drained
1 - 14 oz. tin Tomato Sauce
2 – 5 ½ oz. tin Tomato Paste
1 tsp. Salt
2 tsp. Oregano
½ cup Water

Cottage Cheese mixture:
1 – 500 ml Cream Cottage Cheese
1 Egg
½ tsp. Salt

14 Lasagna Noodles

1 lb. Mozzarella Cheese, shredded

Meat mixture: Fry onions in oil until tender. Add hamburger and brown. Add rest of ingredients and simmer on low for 15 minutes. (often I add 2 pints of my homemade canned spaghetti sauce http://tasteofhomemade.blogspot.com/2011/06/spaghettipizza-sauce.html after frying the onions and hamburger).

Mix together ingredients for Cottage Cheese mixture. Mix well.

Boil Lasagna Noodles according to package instructions.

Spread ½ meat mixture in 9 x 13 pan. Cover with 7 Lasagna noodles. Spread Cottage Cheese mixture over noodles. Cover with remaining meat mixture. Cover with rest of Lasagna noodles. Cover with Mozzarella Cheese. Bake at 350F for ½ hour or until heated through.

Monday, June 20, 2011

Taco Lasagna


Taco Lasagna

2 lbs. Hamburger
2 packages Taco Seasoning Mix
4 cloves Garlic, minced
½ tsp. Cayenne Pepper
1 Tbsp. Chili Powder
½ cup Water
18 - 6 inch Corn Tortillas (or Flour)
1 – 24 oz. jar Salsa
1 cup Green Onion, sliced
1 – 16 oz. container Sour Cream
3 cups Cheddar Cheese, shredded

Brown hamburger. Drain, then seasoning with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes. Grease the bottom of a 9x13 baking dish. Place 6 tortillas into the dish. Spread 1/3 of the salsa on top of the tortillas. Spread ½ of the meat mixture evenly over the salsa. Sprinkle with ½ of the onions. Drop ½ of the sour cream randomly over the green onions. Top with 1 cup cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa and sprinkle with remaining cheese. Bake at 375F for 30 – 45 minutes or until cheese is melted.

Soft Sour Cream Cookies

Christmas in June??? Wow, I guess I am really behind on blogging my recipes!! I found some recipes from Christmas baking that I hadn't blogged yet... ;)



Soft Sour Cream Cookies

1 ½ cups Margarine
2 cups Sugar
4 Eggs
2 cups Sour Cream
6 cups Flour
4 tsp. Baking Powder
2 tsp. Baking Soda

Mix ingredients in the above order. Chill dough. Roll dough and cut with cookie cutters. Bake at 350oF for 12 minutes or less. Ice cookies with vanilla icing and decorate as desired. Makes 6 – 7 dozen cookies.

Kommst Borscht (Cabbage Soup)



Kommst Borscht (Cabbage Soup)

Stock Pot (¾ full of Water)
3 – 4 Beef Soup Bones
3 large Onions, chopped
2 cups fresh or frozen Dill
1 ½ - 2 cups fresh or frozen Parsley
3 Whole Star Aniseed
4 – 5 Bay Leaves
1 tsp. Whole Black Pepper Kernels
1 cup Chicken Soup Base
3 Beef Bouillon Cubes in 1 cup Water
4 tins Tomato Soup
Salt, to taste
2 heads Cabbage, chopped
1 cup Pot Barley, optional

Cook soup bones in water for 2 hours. Add onions, dill and parsley. Add spice ball containing: star aniseed, bay leaves, and black pepper. Cook for another ½ hour. Add chicken soup base, bouillon cubes with water, tomato soup and salt and simmer for 15 minutes. Add cabbage and pot barley and cook for 1 hour or more. Stir regularly.

Honey Garlic Chicken

Honey Garlic Chicken

4 Chicken Breasts
2 ¼ cups Brown Sugar (I do find this to be too sweet for me, so you could do less and taste it and see if you'd like it sweeter)
3-4 Tbsp. Cornstarch, heaping
2 ¼ cups Water
3 Tbsp. Soya Sauce
3 tsp. Honey (or more)
1 tsp. Garlic Powder

Cut up and sauté chicken. In a pan; mix sugar and cornstarch, add water and soya sauce. Add honey and garlic powder. Cook until thick and then add cooked chicken and simmer for about 20 minutes. Serve over rice.

Easy Chicken Pot Pie

This is a great casserole for using up leftover chicken or turkey! (sorry, this picture isn't the greatest...)



Chicken Pot Pie

2 cups Mixed Vegetables
1 Onion, prefried
1 – 10 oz. Cream of Mushroom Soup or Cream of Chicken
2 ½ cups cooked Chicken or Turkey, cubed
2 boxes Stove Top Stuffing

In a casserole dish; Mix together vegetables, onion, soup and chicken of turkey. Make stuffing according to package instructions and spread over chicken mixture. Bake at 350oF for 30 – 45 minutes or until heating through and bubbling on the top.

Thursday, June 16, 2011

Mexican Chicken

I tried a new recipe today. It was quite tasty!! :) If any of you have the Bethel Bergthaler Church cookbook, it's in there. I love that cookbook! :)

Mexican Chicken

4 Chicken Breasts
2 cups crushed Corn Tortilla Chips, crushed (I put the chips in the blender) Also, the chips I used were quite salty, next time I would look for lightly-salted instead.
1 tsp. Cumin
1 tsp. Chili Powder
1 Egg

Mix together chips, cumin and chili powder. Put in shallow dish. Dip chicken pieces in beaten egg, then coat in chip mixture. Bake at 350F for about 1 hour, or until done.