Buttermilk Chocolate Brownies

Buttermilk Chocolate Brownies
Serves: 18

This recipe is a favorite of my family and friends which I make and share at almost every gathering. The chocolate is enhanced with the use of coffee. It is a combination of my Aunt Elaine's Texas Sheet Cake and my Grandma Caroline Sievers chocolate cake recipe.

2 cups cake flour
2 cups white sugar
1 tablespoon baking soda
1 cup strong brewed coffee
1/2 cup no-salt butter
1/2 teaspoon table salt
3/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
1 cup white sugar
1/4 cup buttermilk
1 12-ounce bag semi-sweet chocolate chips

Preheat oven to 400°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large bowl, stir flour, sugar, baking soda and cocoa powder; set aside.In a small saucepan over medium heat, cook and stir coffee, and butter until the butter is melted; remove from heat and set aside. In a medium bowl, beat buttermilk eggs and vanilla until blended. Combine all ingredients blend until smooth. Spread evenly in pan. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. While brownies bake, make topping and spread on hot brownies.Frosting: In a sauce pan add butter, sugar, and buttermilk stiring until mixture comes to a boil then remove from the heat and add one 12 oz. bag of milk chocolate or semi-sweet chocolate chips. Beat chocolate mixture until thick and smooth, at least 5 minutes. My mother says the frosting needs to loose it's shine. Spread quickly (it will firm up fast) over warm brownies and let cool before serving.

Mini Mexican Quiche

Mini Mexican Quiche
Serves 6
Each person will get two mini quiche. These freeze very well if you have any leftovers or if you want to prepare in advance for a busy week day breakfast on the run. Simply bake and then let cool completely before freezing in containers. To reheat remove the foil liner and microwave for 1 1/2 minutes.

12 foil cupcake liners
12 tube buiscuts
1/4 cup minced deli ham
1/4 cup (3) breakfast sausage browned and chopped
1/4 cup (3) slices of cooked bacon crumbled
2 Tablespoons diced green pepper
1/4 cup + 2 Tablespoons chopped cilantro
4 large eggs, beaten
1/4 cup sour cream
pinch salt
6 grinds of fresh black pepper
1/2 cup cheddar cheese or Mexican cheese blend, finely shredded

Directions: Preheat the oven to 350 degrees. Separate and place foil liners on a foil lined jelly roll pan. Chop and place in prep bowls or leave on your cutting board in little piles the ham, sausage, bacon, green pepper, and cilantro. Using a rolling pin flatten the biscuits and then press into the liners letting some of the dough fall over the top edge.  Sprinkle your chopped toppings evenly amongst the cups. In a medium size mixing bowl, beat the eggs, sour cream, salt and pepper.  Pour into cups covering the toppings. Top each cup with a pinch of cheese.  Bake quiche for 20-25 minutes until a tooth pick inserted comes out clean.  Let cool for 3 minutes and serve topping the quiche with fresh cilantro. Have some hot sauce available for your guest who like it spicy!

Vegetable Cakes

Vegetable Cakes
Serves 6

This recipie will serve  at least 6 people 2 cakes each. They are fried and deliousious!

1 zucchini, pealed and trimmed
2 carrots, peeled and trimmed
2 potatoes, peeled and trimmed
2 eggs
1 cup baking mix (Bisquick)
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese
1/4 cup sour cream
1 Tablespoon dried parsley
2 garlic cloves minced
2 teaspoons Greek or vegetable seasoning
1/4 cup Crisco divided

Directions: In a large skillet, warm two tablespoons of Crisco with medium high heat. Using a food processor grate the zucchini, carrots, and potatoes.  In a large bowl, mix the shredded vegetables and all remaining ingredients except Crisco. Using a 1/4 cup measuring scoop make pancakes and place in hot skillet. Flatten the pancakes with the back of your spatula.  Let cook for 3-4 minutes until bottoms are very brown and then flip and bake on the other side for the same amount of time. Remove to a towel lined plate to absorb excess grease. Serve with sour cream, plain Greek yogurt, or warmed applesauce.

Italian Meatloaf

Italian Meatloaf

Serves: 24

This is a recipe is a play off of a regular meatloaf, but completely Italian flavors. I served this with Italian Beer Bread.

2 eggs, beaten
3 pounds ground beef
1 small yellow onions, minced
1 small green peppers, diced
2 garlic cloves, minced
1 quart tomatoes, diced
2 teaspoons dried basil
1 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon dried parsley
1 package Panko Bread Crumbs
2 1/2 cups shredded Italian cheese blend, reserve 1/2 c. for topping
1 box pasta, (bow tie, penne, rigatoni, spaghetti)
1 jar spaghetti sauce, homemade or favorite store bought
2 tablespoons butter
1 tablespoon olive oil
1/2 cup Parmesan cheese, shaved

Directions: Start a large pot of water and 2 tablespoons salt heating on the stove to a boil for pasta.  In a small sauce pan warm spaghetti sauce through on the stove top.  In a large mixing bowl, combine all ingredients (save 1/2 c. Italian cheese blend to top loaves.  Divide mixture into 1 c. mini football loaves.  I place an indent down the middle. OR make into balls and bake in muffin tin pans. (This recipe will make 24 servings and they freeze great! So, bake what you need and freeze the rest for another time.)  Bake loaves on a jelly roll pan (or freeze on foil on a jelly roll pan then when frozen remove from tray and place in freezer bags) at 375 for 30 minutes, drain grease and then top with remaining 1/2 c. cheese and return to oven for 5 minutes. Remove pasta from the water after cooking according to package directions.  Pour pasta into a large bowl, add two tablespoons butter and a drizzle of olive oil, add fresh ground black pepper and mix to combine.  To serve, place pasta on the plate or bowl.  Top with meatloaf and top with spaghetti sauce and freshly shaved Parmesan cheese.

Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread
Makes 2 loaves

I absolutely love cream cheese! I am always finding ways to incorporate it into recipes. This pumpkin bread is unbelievably moist and delicious!

1/2 cup butter
2 cups sugar
1 cup dark brown sugar
1 package cream cheese, softened
2 teaspoons baking soda
1/2  teaspoon baking powder
2 teaspoons pumpkin pie spice
1  teaspoon salt
1/2 cup apple juice
3 eggs
1 15-ounce can pumpkins
1 cup nuts, pecans toasted and chopped
1 cup semisweet chocolate chips
3 1/3 cups bread flour

Blend butter and sugar until creamed.  Add cream cheese and spices.  Slowly add apple juice, eggs and pumpkin.  Include nuts and chocolate chips if you like.  Add the flour last and mix only until combined.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 1 hour 10 minutes.

Spectacular Mash Potatoes and Homemade Chicken Broth

Spectacular Mash Potatoes and Homemade Chicken Broth

These potatoes will not disappoint! If you love potatoes like my Joe, who can eat plateful after plateful, these are a must try.

1 5-pound bag yukon gold potatoes, cut into 1 inch cubes
1 stem fresh rosemary
4 cups chicken broth, homemade (see recipe that follows)
1 cup sour cream
1 package cream cheese
1 stick real butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Chicken Broth
1 chicken, left over roasted bird and all
1 apple, quartered
1 onion, quartered
4 garlic cloves, smashed
1 tablespoon peppercorns
2 bay leaves
2 carrots, quartered long sticks
Water to cover all

Directions: Start by making the chicken broth.  Assemble ingredients in a dutch oven or a roaster and cook over night at the lowest setting.  Remove the bird (when cool pick the meat for other use), apple, onion, garlic, peppercorns, bay leaves and carrots.  Broth will be a golden brown color.  Pour hot broth into clean quart jars.  Process in a treasure canner at 10 pounds pressure for 20 mintues.  You will use this broth for so many things (soup, potatoes, rice, sauces) you will never want to through a bird out without making broth.

Potatoes: Combine potatoes, rosemary, and broth bring to a boil and simmer for 20 minutes.  Drain potatoes and add sour cream, cream cheese, salt and pepper.  You can also add crumbled bacon, fresh herbs like chives/parsley/oregano, and any cheese.

Wild Rice Mushroom Chicken Casserole

Wild Rice Mushroom Chicken Casserole
Makes 2 (9 x 13) pans

Great recipe for left over wild rice and roast chicken! Penzeys Spices are amazing and "Sunny Paris" does not disappoint in this dish. This recipe makes two 9 x 13 pans. Make one to eat now and freeze the extra one for later use.

1/4 cup sunny Paris, Penzeys Spices
2 cans water packed artichoke hearts
2 cans cream of mushroom soup with roasted garlic
4 cups chicken, roasted and shredded
2 cups shredded Italian cheese blend
1 package baby portabella mushrooms, sliced
1 small yellow onions, minced
3 cups wild rice, cooked and puffed
1 loaf garlic beer bread, baked and crumbled
1/2 cup shredded Italian cheese blend

Directions: Mix the first 8 ingredients in a large mixing bowl, divide evenly between two greased 9 x 13 pans and top with crumbled baked beer bread. Top casserole with 1/4 c. Italian cheese blend on each casserole. Covered with foil bake at 375 for 30 minutes.  Remove foil and bake another 5-8 minutes until golden brown on top.

Natalie's BBQ Sauce

Natalie's BBQ Sauce
Makes 3 cups

Love Love Love this sauce! Chipotle is a little heat and the horseradish adds fabulous flavor!

1 cup onions, finely minced
1 chipotle in adobe sauce
2 garlic, minced
1 tablespoon olive oil
1/2 cup apple juice
1/4 cup fresh lime juice and zest of one lime
1/4 cup ketchup
1/4 cup vinegar
1/4 cup dark brown sugar
2 tablespoons molasses
1 tablespoon smoked paperika
1 tablespoon prepared  horseradish
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
T tablespoon whole grain mustard

Directions: In a medium saucepan cook onion, chipotle in adobe sauce, and garlic in hot oil until onion is tender.  Stir in remaining ingredients and bring to a boil.  Let simmer for at least 30 minutes on low until dark and moderately thick.  To use, brush chicken, pork or beef with some of the sauce during the last 10 minutes of grilling.  If desired, reheat and pass additional sauce.  Cover and chill any leftovers for up to 3 days or freeze.

Egg Braid Bread

Egg Braid Bread
Serves: 12

This recipe makes two loaves of bread. My cousin, Lori McCasland, from Slater, Iowa gave me this recipe and it is a must have at all family dinners. Nothing better than homemade bread!

1 1/3 cups warm  water
3 beaten eggs
2 2/3 tablespoons Canola vegetable oil
3 tablespoons sugar
2 teaspoons salt
4 1/2 cups bread flour
1 tablespoon yeast

Place all ingredients into a bread machine in the order listed above top to bottom.  Chose the dough cycle on the bread machine.  Upon completion of the dough cycle divide the dough into 2 dough balls.  On a lightly floured counter top, divide the 2 parts into 3 equal parts.  Roll the three parts into ropes and braid 3 ropes per loaf. Place each braid on its own cookie sheet or jelly roll pan lined with parchment paper or foil.  Cover each braid with a clean kitchen towel and let the braids rise for 30 minutes.  Then in a small bowl beat 1 tsp. water and 2 eggs.  Spread the egg mixture over both braids with a brush.  Bake one braid on top shelf and the other on the bottom shelf for 10 minutes.  Then switch the braids and bake another 10-12 minutes.  When you take them out of the oven brush them with butter.  Wait 5 mintues, slice and serve warm.