great easy brownies

Today its all about the chocolate.  The other night I was seriously craving chocolate.  I mean SERIOUSLY.  I thought well, I know I have the ingredients for brownies just need an easy recipe.  So I looked up some recipes online and found one that looked super easy and super good.  You know what IT WAS!  So here is my new brownie recipe. 

EASY BROWNIES


1 1/2 c. flour (self-rising or plain with 1 tsp. salt)
2 c. sugar
8 tbsp. cocoa
1/2 tsp cinnamon
2 tsp. vanilla
1 c. vegetable oil
4 eggs
1/4 c. water
1/2 c. pecans (optional)

Mix all ingredients well. Pour in 11x15 inch pan. Bake at 350 degrees for 30-35 minutes.

We are still eating them... but they won't last too much longer!

Banana Cake that doesn't Last

Now, for today's treasure! My mom makes this and I can hardly stand it when she does. It is SO good. So thanks Mom... this one goes out to you!

"Banana Cake that Doesn't Last "
(seriously... that is the name!)
Ingredients:
3 Cups Flour
2 Cups Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
3 Eggs (slightly beaten)
1 Cup Cooking Oil
1/2 cup melted Butter
1 can Crushed Pineapple (8oz drained)
1 Cup Nuts (optional)
1 tsp Vanilla
1 Cups Mashed Bananas

Mix dry ingredients in a large bowl. Make a well in the center. Add eggs, pineapple, nuts, oil, butter, vanilla and bananas. STIR... do not beat. Pour into greased and floured tube pan. Bake at 350 degrees for 75 minutes OR pour in to 2 loaf pans. If in the loaf pans, do not bake as long.

Enjoy... let me know if yours lasts very long :0)

Texas Christmas Y'all

Hello Tempt My Tummy pals! I've missed posting the past few weeks but have been stalking your recipes when I have time and yummmy!  I love all the holiday recipes.  

Tonight I actually get to join the land of grown ups and go to a Christmas Party!  My husband has been out of town for a few weeks on business and I have missed the adult interaction!  I wanted to post a recipe I shared last year because I am taking this tonight to the party.  We are having a traditional Texas Christmas party... Bar-B-Q.  I'm really looking forward to it.  The meat is from ledgendary Cooper's BBQ and we are all bringing the sides.  I'm bringing this great Broccoli Salad.  I love it!  I originally saw Paula Deen make a version of it and I've modified it a bit.  How great will that be?  Now, for you non-Texas folks... I hope you understand how much we love our beef bbq.  Lisa,  I hope you are not too jealous now that you are up in pork bbq St. Louis land....

mmmm I can hardly wait...I'm sure someone will be bringing some 'Nana Puddin'  cuz it goes so good with the bbq.  

Merry Christmas Y'all! 

Now to go find a great (really bad) white elephant gift.  This group gives some doosies... last year a bottle of laxatives and expired vitamins were amoung the gifts... ;-)

Broccoli Salad and dressing
Ingredients
1 head of broccoli. cut individual heads off
1 cup of small grape tomatoes - cut in half
1 1/2 cups cubes colby cheese
1/2 small red onion chopped
1/4 cup real bacon pieces chopped
optional additions:
raisins
craisins
broccoli slaw


Dressing
1/4 cup mayo
2-3 Tbsp Dijon mustard
2 Tbsp Red Wine vinegar
1-3 packets of splenda or sugar substitute of your choice
*mix the ingredients of the dressing together. All is to taste. You may want it sweeter... you may like it with more vinegar, honestly, PLAY with it. I also LOVE this on a green salad. It is my go to dressing.


Pour dressing over all the salad ingredients and let it sit overnight in the fridge.  Serve the next day!

Peanut Butter Cookies

***THIS WAS ORIGINALLY POSTED BY ME ON JULY 7, 2008****

Welcome to our blog carnival. My twin sister, Lisa, will be co-hosting with me. From time to time, she will host the at her blog, Blessed with Grace other times I will. We will let you know when we will change it up. Just to keep you on your toes. For now, go to Blessed With Grace, and enjoy the fun.

Now, I want to start by saying that Lisa and I are not expert cooks, culinary geniuses, or recent winners of Bravo's Top Chef. We do, however, love food and love to eat, I know that is not a shock to any of you! We thought it would be fun to have every one share great recipes, cooking tips, great food finds, and/or restaurant reviews with each other. Sound good? Great, then join along. Also, feel free to copy the Tempt My Tummy Tuesday button and use it on your post. Just remember to link back to us.

Today I want to share with you the BEST Peanut Butter cookies I've ever had. I found this recipe in an Better Homes and Garden's Christmas Cookie Issue YEARS ago. This makes a ton of cookies which is good, because you will eat a ton of them.

Now, before I give the recipe, I MUST share with you a little story. I was co-hosting a bridal shower last year for my pal Becky. Well, I had been baking batch after batch of peanut butter delights getting ready for the shower. When I turned on the TV to hear the peanut butter I had used had just been recalled. Remember that? The great Peter Pan debacle of 2007? Well I had a freezer full of cookies. Now, you KNOW I had been tasting a few cookies along the way... just for quality assurance. I had not gotten sick, well, I mean, I had eaten enough to make me sick, but I was not.

So, you know where I am going with this don't you? What to do? Take and serve the possibly tainted cookies or throw them out? Well of course you know what I did...

I kept them for my family.

I made snicker doodles for the party and that was that!

So here it is... the BEST darned Peanut Butter Cookies you'll ever dare to poison you family with.

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter softened
1 cup brown sugar
1 cup plus 2 Tbsp. sugar
1 tsp vanilla
2 large eggs
1 18oz jar creamy peanut butter

Preheat to 350. Combine first four ingredients. Mix on medium speed, butter, brown sugar and sugar, 2 minutes until creamy. Reduce speed beat in vanilla, eggs, one at at time. Beat well and add peanut butter until creamy. Beat in flour mixture until just blended (try not to eat too much at this point) .

Drop rounded Tbsp of dough. Dip fork in remaining sugar and cross the cookie (to make it pretty)
Bake 12-14 minutes.
Cool on Cookie sheet 2 minutes then move to cooling rack.

Store in tightly covered container for 2 weeks (as if they will last that long) or 3 months in the freezer ( yea, Right...)

Don't forget to leave a comment and go to Lisa's to add your post to Mr. Linky

Join us again next Tuesday for more Food FUN!


recipe photo from: stock exchange
tmtt button designed by me

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

Well I know it is getting cooler out because I want to make soup!  Yesterday I made my favorite  Baked Bean Soup and it finally felt like Fall to me.   I am  posting another great soup recipe today from my friend Ashley.  She got this recipe from her mother in law who lives in Minnesota.  I was lucky enough to have this one day at her house and honestly think I have dreamed about it ever since!  She graciously gave me the recipe today and  I am sure we will be having it soon.  I can hardly wait!  Honestly, how could it be bad when the first ingrident is 1 lb of bacon? 

Hope you enjoy it!

4oz wild rice

1 lb bacon
3 T bacon grease
1/4 c chopped green pepper
3/4 c chopped celery
3/4 c chopped onion
2 cans chicken broth
3 cans cream of mushroom soup
1/4 c sherry or red wine, optional

Prepare wild rice as directed on package.  While that cooks, fry bacon until crisp.  Remove bacon to drain, then crumble.  Reserve 3 T for soup (*Ashley note* pour the rest in your grease container for green beans**).  Saute pepper, celery and onion in bacon grease until soft.  Add remaining ingredients and simmer on the stove for an hour or more (tastes better the longer it simmers).

Alright... be sure to join all the fun at Lisa's blog!

 

Pumpkin Pie



Hello and welcome to Fall.  Actually, it does not feel like Fall here in central Texas yet.  I am anxiously awaiting it.  I think it will be 92 degrees here today.  Seriously!  I am so ready for some cooler weather, I can hardly wait. 

My daughter has been begging for Pumpkin Pie for two weeks now.  People are putting pumpkins out and decorating because we are hopeful that we will eventually get Fall.  So this weekend my daughter and I made pie.  I am all about easy and tried and true recipes.  If is ain't broke, don't fix it! I like the recipe on the McCormick Pumpkin Pie Spice container.  It is perfect.  

It is so simple!  I hope you will try it! 

McCormick Signature Pumpkin Pie

MIX 1 can (15 ounces) pumpkin, 1 can (14 ounces) sweetened condensed milk, 2 eggs and 1 tablespoon Pumpkin Pie Spice.


POUR into 1 frozen unbaked pie crust.

BAKE in preheated 425ºF oven 15 minutes. Reduce oven temperature to 350ºF; bake 40 minutes longer.

COOL completely.

Tex-Mex Burritos

Hello Tempt My Tummy friends.  I'm doing a re-mash of a recipe Lisa did not too long ago.  I would be a good blogger and link to her post but I can't find it.  Sorry Lisa...

AnyHoo... We are in full crazy, ain't it fun to be a parent mode around here.  Today is our first day for my son to have his Doc Band helmet for Plagiocephaly.  So far he has done great EXCEPT for sleeping.  So hard for him to get comfortable.  He is sleeping right now so quick, say a prayer that he stays asleep!

He is a little trooper.  Doesn't he look ADORABLE?!?!?!  Yes, I decorated it because even a boy needs some BLING for his helmet.  I will be documenting our special little journey with Plagiocephaly soon. 

Now for my super quick and tasty

Tex-Mex Burritos.

Ingriendents

1 lb hamburger meat  (salt and pepper)

1 medium onion chopped

1 small can chopped green chilis

1 can Tex-Mex Enchilada sauce

1 can refriend black beans

8 flour tortillas

2-3 cups Colby/Jack cheese shredded

Brown the meat with the onions, chilis and salt and pepper to taste.  Take your tortilla, spread some beans on bottom then layer with meat and a little bit of cheese.  Roll tortilla and place in the baking dish.  When all are completed, pour the enchilada sauce on top.  Now thrown on all the chesse you want.  Bake at 350 degrees for 30 minutes.    Easy Peasy as my daughter would say!  Enjoy!