Peanut BUtter Chocolate Chunk Brownies

Ok so I have found a new favorite... These brownies are awesome!! They are like a blonde brownie and are so delicious.

6 T  unsalted butter
3/4 C  light brown sugar, packed
1/4 C  granulated sugar
2/3 C  crunchy peanut butter
2  eggs
1 t  vanilla extract
1 C  all-purpose flour
1/4 t  salt
1 C  semi-sweet chocolate chunks
1/2 C  peanut butter cups

1. Preheat oven to 350. Line 8-inch square baking pan with foil so that the foil comes up the sides of the pan and overhangs slightly.

2.In a medium saucepan over medium-low heat, melt the butter. When it's melted, remove the pan from the heat and whisk in the sugars and peanut butter until the ingredients are all incorporated. Let stand to cool slightly, about 5 minutes.

3. In a large mixing bowl, whisk the eggs, then whisk in the vanilla. When the peanut butter mixture has cooled, stir it into the eggs until smooth and incorporated. Stir in the flour and salt until incorporated, then stir in the chocolate chunks and peanut butter chips.

4. Spread the batter in the prepared pan, smoothing the top. Bake for 30 to 35 minutes, until just set. Place on a rack to cool.

5. When the brownies are cool, turn out onto a cutting board. Peel off foil, turn brownies over, and slice into 16 squares. Brownies will keep for several days stored in an airtight container.

Tomato Basil Buttermilk Soup

I ran across this recipe in a grocery store magazine. I made it last night and it was delicious! Perfect for a snowy day. Enjoy!

2 T  extra-virgin olive oil
1/2  medium onion, chopped
3  cloves garlic, chopped
1  large carrot, diced
1  (28 oz) can whole tomatoes, with juices
1 3/4  cups low-sodium vegetable broth
1/4 t  salt
1/4 t  sugar
1/8 t ground black pepper
pinch of crushed red pepper flakes (optional)
2 T  finely chopped fresh basil or 2 t dried
3/4 C  fat free buttermilk

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and carrot, lower heat to medium low, and cook, stirring occasionally, until the onions are translucent and the carrots are lightly softened, about 10 minutes.

2. Add tomatoes and their juices, broth, salt, sugar, black pepper, and crushed red pepper. With a large fork or potato masher, mash tomatoes slightly to break them up a bit. Bring mixture to a boil over medium-high heat, then lower to a simmer and cook, covered, until carrots are tender, about 20 minutes.

3. Remove soup from heat and puree it using an immersion blender or a blender. (You can leave it a bit chunky if you prefer.) Stir in the basil and buttermilk, and serve at once, or let cool and refrigerate until ready to serve. To reheat, place over medium-low heat, stirring occasionally, until just heated through; do not boil. The soup may also be served cold.

Bread sticks

Best Breadtwists Ever!

I got this recipe from TastySensations.blogspot.com    SOOOO GOOD!! So BAD for you!!!!

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients until liquid begins to foam (about 10 min)

Add to mixer:
1 tsp. salt
3.5 C. all purpose flour (could also do half wheat flour)

Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)

Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.

Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.

BEAVER CREEK BREAKFAST CASSEROLE

Layer the following:

1 pkg frozen hash brown potatoes
1 pound meat (Sausage, cubed ham, bacon pieces, or combo browned)
1 sm onion
1 green bell pepper (cook with meat)
10 eggs scrambled
1 can cream of mushroom soup with 3/4 can milk
1 1/2 cups shred cheddar cheese,

Add last 5 min:
Parsley & mushrooms

Cover with foil. May be refrigerated overnight. Bake 400 degrees for 30 min

YUMMY Microwave Caramel Popcorn

1 C. Butter
1C. brown sugar
20-22 Lg. marshmallows
2 bags microwave popcorn

Pop the two bags of popcorn put in a BIG
Bowl. (try to keep unpopped kernels out)
Put the other three ingredients in a bowl and microwave for about 3 min....stir every minute...until sauce is all melted. Pour over popped popcorn and stir until all the pop corn is coated well. And EAT!!
Enjoy! 

Sweet Potato Casserole

3 Cups Sweet Potatoes(Mashed)
1/2 Cup Butter (Melted)
1 tsp. Vanilla
1/2-1 Cup Sugar
2 Eggs (Well Beaten)
1/2 Cup Milk

Topping
1/2 Cup Brown Sugar
1/4 Cup Flour
2 1/2 TB Butter
1/2 Cup Pecans (Chopped)

Mix sweet potatoes with butter, vanilla, sugar, eggs and milk.
Put in 8X8 baking dish (Sprayed)
Mix topping ingredients together.
Sprinkle on top.
Bake at 350 for 25 minutes.

Jenn's 4th Generation ZUCCHINI-PINEAPPLE BREAD

Cream the first 4 ingredients together & put aside.
3 Large Eggs
2 C. Canola Oil
2 C. Sugar
1 Tsp. Vanilla

In a separate bowl mix together:
3 C. Flour
2 Tsp. Baking Soda
1 Tsp. Salt
½ Tsp. Baking Powder
2 Tsp. Cinnamon
¾ Tsp. Nutmeg

Add the wet ingredients to the dry ingredients & mix well.

Add in:
2 C. Shredded Zucchini
1 8 oz can of Crushed Pineapple (drained)

Mix everything together very well.

This recipe makes 2 large loaves, 3 medium loaves or 6 small loaves.

Bake @ 350 degrees for 45 minutes for small loaves & about one hour for medium loaves & about 70 minutes for large loaves. Check with a toothpick & take them out when the toothpick comes out clean.

ENJOY!