Thursday, February 25, 2010

Brownies with Praline Topping

In my opinion everything should have a praline topping. I know the picture of this doesn't do it justice. My 5 year old looked at this picture and said "gross!" But the only reason why she said that is because she never got to try it! I made it when the kids went to bed and I am ashamed to say that my husband and I ate the WHOLE THING that night. They never had a chance.


1 pkg brownie mix
2 eggs
1/3 cup water
1/3 cup oil

3/4 cup brown sugar, packed
3/4 cup chopped pecans
1/4 cup butter or margarine, melted
2 Tbsp milk
1/2 tsp vanilla

Preheat oven to 350. Grease a 9 inch square pan.

For brownies: Combine brownie mix, eggs, water and oil in a large bowl. Stir with a wooden spoon until well blended, about 5o strokes. Spread in pan. Bake for 35-40 min. Remove from oven, spread with topping.

For Topping: Combine brown sugar, pecans, melted butter, milk and vanilla in a small bowl. Stir with a spoon until well blended. Spread over hot brownies and return to oven (they will fall through brownies slightly since brownies are not set). Bake 15 more minutes or until topping is set.

Baked Rice Pudding


2 cups cooked rice
1/2 cup raisins
1/3 cup melted butter
2 cups milk
3 eggs, beaten
1 cup sugar
1 tsp. vanilla
1/2 tsp salt


Combine raisins, butter and rice. In separate bowl, combine milk, eggs, sugar, vanilla and salt. Stir into rice mixture. Pour into buttered baking dish. Sprinkle with cinnamon. Bake at 350 for 20-30 min until set.

Saturday, February 20, 2010

Mushroom Risotto

This recipe is adapted from my Kitchen Aid Cookbook. Even if you don't like mushrooms, it will still be good if you omit the mushrooms. (I can't imaging why ANYONE wouldn't want mushrooms, but just throwing it out there...)


2 Tbsp olive oil, divided
2 Tbsp butter
1 onion, minced
2 cups mushrooms, chopped into 1/2 inch pieces (use a variety of mushrooms, portabello, white, shiitake, which ever ones are available in your local store)
1/2 tsp salt
1 cup risotto (Risotto is an Italian rice, I made it twice, once with Risotto and once with white rice and both were good)
2 1/2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
1/2 cup cream
salt and pepper to taste
Opional: Cut Fresh Parsley


Saute onion and mushroom in 1 Tbsp oil and 2 Tbsp butter in saucepan. Remove from pan and set aside.

Add remaining olive oil to saucepan and add rice. Toss rice to completely coat with butter/oil mixture and cook for 1 to 2 minutes or until the edges of rice become translucent. Add broth and cover. Reduce heat to medium-low and simmer for 15 min. Rice should be soft. Add mushrooms and onion. Add Parmesan cheese and cream, mixing well until cheese is melted and absorbed. Toss in a few tablespoons of fresh parsley if desired. Add salt and pepper to taste.

Friday, February 19, 2010

Rosemary Roasted Cashews

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped FRESH rosemary leaves (dried just wont work on this one!)
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Mango Veggie Salsa

I have been a search for a mango salsa recipe that I really like and finally found it! My brother cut all the veggies and mango and I think he was a little worried since he had never heard of a fruit in a salsa. I also wasn't sure about how the beans would go, but it really complements the sweet mango. It turned out a hit!


1/2 cup olive oil
3 garlic cloves, finely minced
1/4 cup lime juice
1 tsp salt
1 tsp ground pepper
2 mangoes, peeled and diced
1 red bell pepper
1/2 bunch of green onion, sliced
1/2 cup finely chopped fresh cilantro
1 can of black beans, rinsed and drained


Whisk olive oil, garlic, lime juice, salt and pepper together in large bowl. Add remaining ingredients and toss everything together.

Serve with chips, with your favorite barbecue meat or chicken, on burritos, in a salad... etc., etc.

(served with spicy baked snapper)

Saturday, February 13, 2010

Sweet & Spicy Shrimp with Pineapple


1 lb shrimp, peeled, deveined and cleaned
3/4 cup brown sugar
2 Tbsp corn starch
1/2 tsp ginger
1 Tbsp soy sauce
1 (20oz) can pineapple chunks or tidbits, drained (reserve juice)
1 carrot, thinly sliced
1/2 onion, sliced
Hot cooked rice

In a wok or pan start cooking the following: brown sugar, corn starch, ginger, soy sauce, and pineapple juice. When the sauce becomes thick, add shrimp, carrot, onion, and pineapple chuncks. Cook for about 10-15 minutes or until shrimp are done. Enjoy!

Friday, February 5, 2010

Bacon Appetizer Crescents

Years ago, my mom gave me the Kraft Philadelphia brand book titled "Cheesecakes Appetizers & More." I really like the book because it has some really good cheesecake recipes...and appetizers. I've made these mini crescents only a couple of times, once for a baby shower and recently for a house warming party. Both times, they were the first thing gone! Everyone loved them!
1 pkg (8 oz) PHILADELPHIA cream cheese, softened
1/2 cup bacon bits or 8 slices bacon, crisply cooked, crumbled
1/3 c KRAFT 100% grated Parmesan cheese
1/4 c thinly sliced green onions
1 Tbsp milk
2 cans (8oz each) refrigerated crescent dinner rolls
MIX cream cheese, bacon, Parmesan cheese, onion and milk until blended
SEPARATE dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoons cream cheese mixture
CUT each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place, point sides down, on ungreased cookie sheets.
BAKE at 375 *F for 12 to 15 minutes or until golden brown. Serve immediately