Monday, November 12, 2012

Recipe of the Month - December 2012

CANDY CANE BROWNIES I love peppermint and candy canes are one of my favorite things. I just smell these brownies and I feel it is Christmas. Once you make these brownies, you’ll make them all year. 1 box chocolate cake mix 2 eggs 1/3 cup oil ¼ cup peppermint baking chips ¼ cup milk chocolate chips 1 candy cane, crushed Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch pan. Mix together cake mix, eggs, and oil. I break eggs first into a separate bowl, then add them to the cake batter. Stir in the peppermint baking chips and the chocolate chips. The mixture will be very thick. Press into the pan. Sprinkle crushed candy cane on top of brownies. Bake 14 – 16 minutes. Remove from oven and cool on a cooling rack. When cooled, cut into squares and serve. Makes 20 brownies.

Recipe of the Month - November 2012

BAKED VEGETABLES This is my attempt to eat more vegetables. This recipe makes it fun to eat vegetables. 1 zucchini, sliced about ¼ inch thick 1 yellow squash, sliced about ¼ inch thick ¾ cup flour 3 eggs 1 cup panko bread crumbs 1 cup grated parmesan cheese 2 tablespoons canola oil Preheat the oven to 450 degrees Fahrenheit. Spray 2 cookie sheets with cooking spray. Place the flour on a dish, lightly beat the eggs in a pie dish, and mix the bread crumbs and the cheese together in a third dish. Dip the zucchini and yellow squash slices in the flour, then the eggs, then the bread crumb and cheese mixture. Place in a single layer on the cookie sheets. Put the larger yellow squash slices on 1 sheet and the smaller zucchini slices on the other sheet. Drizzle the canola oil over the slices. Bake for 10 minutes. Then take out the zucchini and bake the yellow squash for 2 minutes more. Serves 4 – 6.

Recipe of the Month - October 2012

CHOCOLATE MARSHMALLOWS I was out to eat at a very fun restaurant when I first saw these. I asked how they were made and I have been making them ever since. These are so much fun to make that once you make them you’ll want to make them all the time. 1 10-ounce bag marshmallows, not mini size 3/4 cup chocolate sandwich cookies, crushed 1/2 cup graham cracker crumbs 12 ounces semi-sweet chocolate Place the marshmallows into a bowl with water so that all of the marshmallows are covered. Place the chocolate cookie crumbs onto a plate and place the graham cracker crumbs onto another plate. Work with 1 marshmallow at a time, otherwise the marshmallows will dry and the covering won’t stick. Roll half of the marshmallows in the chocolate sandwich cookie crumbs and the other half into the graham cracker crumbs. Shake off any excess cookie crumbs from the marshmallows. Place on a baking sheet to set in a cool place for about an hour. Melt the chocolate in a double boiler. Dip one end of the covered marshmallow into the melted chocolate. Start with the graham cracker covered marshmallows because these are a little easier to dip. If any cookie crumbs fall into the melted chocolate, no worries. Place chocolate covered marshmallows on a baking sheet and leave to set in a cool place. Makes 40 marshmallows.