Ingredients:

• 3/4 c firmly packed brown sugar
• 1/2 c sugar
• 1/2 c margarine or butter, softened
• 1/2 c shortening
• 1 1/2 ts vanilla
• 1 egg
• 1 3/4 c all purpose flour
• 1 ts baking soda
• 1/2 ts salt
• 1 c semi-sweet chocolate chips
• 1/2 c Chopped nuts or shelled
• Sunflower seeds (opt)

Method:

Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts.

Spread in ungreased 13 x 9-inch pan. Bake for 15 to 25 minutes or until light golden brown.

Cool completely. Cut into bars.

Popularity: 1% [?]

Ingredients:

• 1 pkg. Butter Recipe Fudge Cake Mix
• 1 c. finely chopped pecans or walnuts
• 2 tbsp. dark rum
• 2 c. sifted confectioners’ sugar
• 1/4 c. unsweetened cocoa
• Pecans or walnuts, finely chopped

Method:

Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.

Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum, confectioners’ sugar and cocoa. Stir until well blended.

Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.

Makes 6 dozen.

Tip: Substitute 1 tbsp rum extract for real rum if non alcoholic is your preference.

Popularity: 1% [?]

Ingredients:

• 2 boxes of German Chocolate cake mix
• 2 small boxes of chocolate instant pudding
• 1- 12 oz sour cream
• 10 eggs
• 1 1/2 cups of oil
• 1/2 cup of water
• 12 oz of chocolate chips
• 1 cup of chopped nuts (if desired)

Method:

Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
pick.

Bread may be frozen, heated in microwave, and keeps well in refrigerator
for several days.

Popularity: 1% [?]

Ingredients:

• 4 ounce package German sweet chocolate
• 5 tablespoons butter
• 3 ounce package cream cheese
• 1 cup sugar
• 3 eggs
• 1/2 cup plus 1 tablespoon flour
• 1-1/2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup nuts, chopped
• 1/4 teaspoon almond extract

Method:

Melt chocolate with 3 tablespoons butter over low heat, stirring
constantly. Cool. Cream remaining butter with cream cheese until
soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon
flour, and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup
chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool.

Cut and store covered in refrigerator.

YIELD: 18 squares

Popularity: 1% [?]

For the second year in a row, I’ve been privileged to be invited by the Texas Beef Council to help tell the world about the wonders of Texas Beef through recipes. Though I’m incredibly honored to be a part of this campaign again this year it is an unfortunately bittersweet kind of pride as well, as this will be the last year that I am able to be a part of it.

In just a bit over a month my wife and I will be leaving Texas. I on my way to California and she on her way to Turkey. For me it’s a homecoming.  For her it’s a new part of the adventure of being in the Air Force. While neither of us are looking forward to being apart, we are both doing what needs to be done and trying to make the best of a somewhat bad situation.

Considering her destination, I decided that the Moroccan-Style Beef I was invited to make sounded fitting.  After all, she’ll have no limit on the kabobs she can get her hands on in the 15 months she’s gone and since I’d never cooked with bulgar before, it seemed to be a fitting last entry for my Texas Beef Council involvement.  Challenges are always good.

So tag along on a journey that spans continents.  Beef from Texas, spices from Morocco and the Orient, bamboo skewers from California and a grill from Illinois were all involved in the making of this dish.  There were smiles, there were tears, there will be retribution and perhaps even a sequel…

But you’ll never know if you don’t read part one:

Read more…

Popularity: 3% [?]

I’m enamored with frittatas.  Not only do you get all of the possibilities of an omelet, but you don’t have to worry about flipping it at the end.  Whatever you happen to have hanging out in the fridge or the pantry is fair game, work is minimal and the result is good hot from the oven or at room temperature. Frittata can be breakfast, brunch, an appetizer, a starter or the main course of any dinner, they are that versatile.

While all frittata recipes are similar, each variation has its own special little variations, which is why you’ll see so many different recipes for this dilectable dish out there.  This one came from two distinct needs.  The first was to get some food in me because I was starving.  The other was to find a use for some bacon left over from some wraps I whipped up the night before. In both cases this dish was imminently satisfactory.

If you’ve never thought of pairing eggs with broccoli, give it a whirl!  Broccoli and cheddar frittatas are one of my go-to early morning meals, both because I love them and because they can be baking away while I deal with morning dishes and my son’s breakfast.  By the time I’m done, breakfast is ready for Dad as well.  You can’t beat that for simple and convenient.

Do you have a favorite frittata recipe? If so, why not share it in the comments, there’s always room for another great frittata recipe.

Read more…

Popularity: 3% [?]

More for the chocolate and peanut butter lovers, this time in the form of a close peanut butter cup clone with some graham crackers added for texture.  I’ve had these and I guarantee they are a crowd pleaser!

Ingredients:

• 1 1/2 c. graham cracker crumbs
• 1 c. peanut butter
• 1 c. melted oleo or butter
• 1 lb. powdered sugar
• 12 oz. milk chocolate chips
• 1/2 bar paraffin

Method:

Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.

Popularity: 1% [?]

Cheesecake.  Just the mention of it can cause the most die-hard dieters to crave.  Add chocolate to the mix and you have a sure-fire winner.  Now, make this delectable treat bite-sized.  How can this be a bad thing?  Forget the diet.  it’s OK to have one.  Or two. Or three…

Ingredients:

• 1 8-ounce package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup mini semisweet chocolate chips
• 3/4 cup finely chopped pecans

Method:
In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.

Popularity: 1% [?]

Sometimes simple is better.  There are days when you just want to know for sure that dinner will be ready when you are ready for it, that it will be filling, wholesome and packed with flavor. This recipe is for those days.

Some may poke fun at me for this, especially after all the grief I’ve given Sandra Lee for her use of shortcuts in the past. If that’s the case, so be it, but this recipe predates Aunt Sandy and her wanton destruction of the culinary arts. My mother made something like this as did my wife’s mother and I’m sure just about every family cookbook has a similar recipe nestled in its well worn pages somewhere.  This recipe is a combination of recipes from my wife’s family and mine.  There may be seasoning packets involved, but I consider Lipton Onion Soup mix to be a seasoning like any other available at the market and several of you on twitter agreed, so let’s just say that this meal is well seasoned and move on.

The end result is a roast that’s fall-apart-on-the-fork tender with flavors of the broth and seasonings infusing meat and potatoes alike.  It’s a deep, rich and hearty dish that smells of home in times gone by, when the scent of dinner could be found just after lunch and Donna Reed was still the role model for many housewives. It’s just soul satisfying in a way that’s difficult to describe but wonderful to experience, even if it does break four of my normal cardianl rules of cooking.

Give it a try the next time the weather turns chill or drizzly.  You’ll be happy you did.

Read more…

Popularity: 4% [?]

Whether it’s the crispy edges or the moist centers you prefer, who doesn’t love a good brownie?  This recipe ads a twist with a bit of banana and is sure to satisfy all of your chocolaty cravings.  Enjoy!

Ingredients:

• 3/4 cups flour
• 1/4 t. salt
• 1 1/2 squares unsweetened chocolate
• 1/2 c. margarine or butter
• 2 eggs
• 1 cup sugar
• 1 t. vanilla
• 1 ripe banana, well mashed
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup broken walnut meats
• No baking powder or soda. This makes them extra dense and moist.

Directions:

Preheat oven to 350 F, (325 for a glass pan). Combine flour and
salt in a small bowl. Set aside. Melt margarine or butter and
unsweetened chocolate in a small pan on low heat. Cool to room
temperature. In a large bowl, beat eggs, sugar and vanilla. Add
mashed banana. Stir in chocolate mixture. Gradually sift and
stir in flour mixture. Add chocolate chips and walnuts. Pour
into an 8″x 8″ pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.

Popularity: 1% [?]