Tuesday, April 3, 2018

Buckeye Brownies

 I first tried these brownies last year in October.  Someone "booed" us and left a plate with this yummy treat outside our door.  They were delicious and I was determined to find out who had brought the treat so I could get a recipe.  I actually just barely found out last week who had brought it and she said that you can get a mixture for these at the store.  Who knew!

Anyway, I did a search online and the majority of recipes out there were pretty similar.  Definitely make these, they are delicious!!

Notes:  The layer of peanut butter is on the thick side.  If you don't want them like that, you can either double the brownie recipe or reduce the peanut butter mixture recipe.

If you want the little squares to look nicer, place the finished buckeye brownies in the refrigerator to completely cool and get firmer.  This will facilitate cutting them more perfectly later.

INGREDIENTS:
1 box of your favorite brownie mix (I used fudge brownies), plus the ingredients to make them (eggs, oil, water)
1 stick of butter (1/2 cup), softened
1 cup peanut butter
2 cups powdered sugar
1 cup milk chocolate chips
6 tbsp butter

Bake the brownies according to the directions in the box.  When done, set aside to cool.  In a small mixing bowl, mix the peanut butter, 1/2 cup of softened butter and powdered sugar.  Spoon the peanut butter mixture on top of the brownies.  Use your fingers to spread it evenly over the brownies, set aside.  In a small saucepan (or use the microwave), melt the milk chocolate chips and the remaining butter together.  When ready,  pour the chocolate topping on top of the peanut butter layer, spread it evenly and let it set.  Enjoy!

Thursday, March 22, 2018

Easy Salsa

Super easy and quick to prepare.  You are going to LOVE this salsa!

INGREDIENTS:

2 cans (14.5 oz) whole canned tomatoes
1-2 jalapeños
1 bunch of cilantro
1 garlic clove (or 1 tsp minced)
salt to taste
1-2 tomatoes (finely diced)
1 bunch of green onions (finely sliced)

Throw the first five ingredients in a blender and blend well.  I suggest you start out with one jalapeño and then taste and see if it's spicy enough for your liking, if not, add more jalapeños.  When the spiciness level is right for you, pour salsa in a bowl.  You could actually just eat your salsa like this, but I like to add the diced tomatoes and green onions at this point to make the salsa more chunky.  If you do not have green onions on hand, white or yellow onions finely chopped will work just as well.

Note**  If your salsa ends up more spicy than you would like (when you first blend it), just add an extra can of tomatoes.

Thursday, December 14, 2017

Frog Eye Salad


This is a very simple and delicious recipe that I got from my mother in law.  Try it, you'll like it!

A few notes before making it:
1. I use the juice from the cans of pineapple that I add to the salad later.  You will not get 2.5 cups of pineapple juice from the cans so you can either open up an extra can of pineapple, or just add some of the juice from the mandarin oranges.  I usually end up with 2 or close to 2 cups of pineapple juice, and then complete the 2.5 cups by adding the juice from the mandarin oranges.

2.  The marshmallows, coconut, and whipped cream are really to your liking.  I definitely added more than a cup of miniature marshmallows and technically you can use the whole tub of cool whip if you want.  

3.  I usually skip the can of crushed pineapple, but it's really up to you if you want it with extra pineapple. 

4.  I've made the salad on the same day so rather than leaving the pasta and dressing to set overnight, I usually just start the pasta and dressing in the morning, leave it in the fridge for several hours and then finish it off in the late afternoon.  Either way works.

Good luck, and let me know if you have any questions.

DRESSING:
1 cup sugar
2 tbsp flour
2 eggs, whisked
1 tbsp lemon juice (about 1/2 a lemon)
2.5 cups pineapple juice (use the juice from the cans below)

Bring the above ingredients to a boil and stir constantly until thick.  Remember to add the whisked eggs at the beginning so you don't end up with strands of cooked egg if you add them when the juice has already gotten hot.  Set your dressing aside when done.

1 box Acini de Pepe pasta
1 cup (or more) miniature marshmallows
3 cans mandarin oranges, drained
16 oz tub cool whip
2 cans pineapple tidbits, drained
1 can crushed pineapple (optional)
1 cup coconut (shredded)

Follow directions on box for cooking the acini de pepe pasta.  When ready, drain, rinse, and then pour pasta in a large bowl.  Fold in dressing, cover, and let set overnight.  The pasta will absorb all the dressing.  Add the drained fruit, about 3/4 of the cool whip, marshmallows, and coconut.  Enjoy!

Tuesday, October 17, 2017

Peanut Butter Cookies

INGREDIENTS:

3/4 c butter (room temperature)
3/4 c brown sugar
1/2 c sugar
1 c peanut butter
2 eggs
1.5 tsp vanilla
2 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 c sugar (for coating)
milk chocolate candy melts (for dipping)   

Begin by creaming/mixing the first six ingredients (butter, sugars, peanut butter, eggs and vanilla).  Once mixed incorporate the dry ingredients (flour, baking soda, baking powder and salt), mix well.
When the dough is ready begin to make small balls, then roll them lightly on the extra sugar and place on a lined cookie sheet.  Flatten the cookies slightly with a crisscross pattern using a fork.  Bake cookies at 350 degrees Fahrenheit for 12-14 minutes.

Once cooled, you may dip the cookie half way in the melted chocolate candy melts.  Let set.  Enjoy!!
 

Thursday, June 1, 2017

Pineapple Pops


INGREDIENTS:
1 (20oz) can crushed pineapple (drained)
1 (20oz) can crushed pineapple (with juice)
1.5 cups heavy whipping cream (whipped a bit)
1 lime
sweetened condensed milk

In a blender, add the pineapple, lime juice, and about two tablespoons of sweetened condensed milk.  Blend well until the mixture is pretty smooth.  Add whipped cream, blend.  At this point try it and see how sweet it is.  If you would like your pops sweeter, add more sweetened condensed milk.  You may also replace the sweetened condensed milk with the sweetener of your choice.  When your mix tastes just right for you, pour into popsicle molds and freeze.  Enjoy!

Friday, May 19, 2017

Flan de Tres Leches

You can never go wrong with flan, it is absolutely delicious no matter the variations.
Try this flan, I'm sure you'll love it as much as we did!

INGREDIENTS:
2 cans sweetened condensed milk
2 cans evaporated milk
1 can Media Crema (Nestle brand Table Cream)
2 tsp vanilla
1/2 pkg cream cheese
10 Eggs

(1/2-1 cup Sugar (for caramel)

***
In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.
                                                                               ***
Pour first 5 ingredients in blender, blend.  Pour contents on a bowl and beat/mix in the eggs.  Once all of your ingredients are well mixed, pour mix into the bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter.  Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Tuesday, April 25, 2017

Mexican Tuna Salad (Ensalada de Atun)


This salad is super fast and easy! Perfect to eat on a tostada, toast, or just scoop it with chips.

INGREDIENTS:
2 small cans of tuna
2 romaine hearts (iceburg lettuce is fine too), finely shredded
1/2 medium onion (chopped)
2-3 tomatoes, finely diced
2-4 jalapeños, seeded and chopped
1 can of corn, drained
mayonnaise
salt and pepper to taste

Start off by draining the liquid from the tuna and place tuna in a bowl.  Separate tuna chunks with a fork.  Add the lettuce, onions, tomatoes, jalapeños, corn, salt and pepper.  Add enough mayonnaise to your liking.  Enjoy!