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FUDGE BROWNIES

Indgredients

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (I omitted)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups All-Purpose Flour
  • 2 cups chocolate chips

Directions

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Recipe source.

Little Grandmas Kugelis

Ingredients

  • 5 pounds Russet potatoes
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 stick of butter
  • 4 eggs
  • 1 cup of flour
  • 1 can carnation evaporated milk
  • 1 1/2 teaspoon salt
  • 1 dash of pepper

Instructions

Preheat the oven to 350 degrees. Peel and Grate the potatoes to form a mush and stick in salted water to keep it from oxidizing. Cook bacon and onions,then add stick of butter and cook until it foams about 10 to 15 minutes. Add bacon and onion mixture to the grated potatoes and add the eggs evaporated milk and mix well. Stir in flour and salt and pepper.Put in 9 x 13 buttered pan and cook uncovered for 1 1/2 hours.

HONEY GARLIC BAKED PORK BITES

Ingredients

  • 4 pounds pork shoulder, fat cap removed, cut into 1.5 – 2” pieces
  • 1 tablespoon olive oil
  • 1 large onion, sliced 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cloves garlic, finely minced
  • 1 cup honey
  • 1/2 teaspoon dried red chili flakes
  • 1 teaspoon sesame seeds, plus more for garnish
  • parsley, chopped

Instructions

Preheat the oven to 350 degrees. In a large oven-safe baking dish, gently toss the pork with salt, pepper, onion, and olive oil. Cover the dish with aluminum foil and bake for 1 hour. In the meantime, stir together the honey, dried red chili flakes, and garlic. Set aside. Remove the pan from the oven and add the honey and garlic mixture. Stir into the pork bites. (There will be a lot of water in the pan – do not drain!) Bake for 30 minutes, uncovered. Remove dish from oven, stir, and bake for 30 minutes. Then, repeat this step once more. Lastly, remove the dish from the oven again, add the sesame seeds, stir, and return to the oven for 30 minutes. Remove from oven, and allow to cool for five minutes. Sprinkle with chopped, fresh parsley and sesame seeds. Serve.Recipe source.

No-Drain Microwave Macaroni and Cheese

Indgredients

  • 1 7oz box of Mac & Cheese mix
  • 1 3/4 cup HOT tap water
  • 1/4 cup milk
  • 1/4 cup butter

Instructions Put macaroni in a 2 qt bowl with HOT tap water. If you can’t use HOT water, adjust cooking time accordingly. Cook in microwave for 9 to 9 1/2 minutes, stirring once or twice. All the water should be absorbed and macaroni tender. Stir again after it is finished. Add cheese mix, milk and butter, stirring until butter is melted and cheese powder is cheesy. Recipe source.

Chocolate Walnut Pie Bars

Indgredients

CRUST:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/4 cup packed brown sugar

FILLING:

  • 3 large eggs
  • 3/4 cup light corn syrup
  • 3/4 cup granulated sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups coarsely chopped walnuts Instructions

FOR CRUST: PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

BEAT flour, butter and brown sugar in a small mixing bowl until crumbly. Press onto bottom of prepared baking pan.

BAKE for 12 to 15 minutes or until lightly browned.

FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in a large mixing bowl. Stir in morsels and nuts; pour over hot crust.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Recipe source.