You can find my recipes over at Recipe For Disaster.
1 cup butter or margarine, melted
2 cups sugar
1 cup all purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts (optional)
2 1/2 cups Semi Sweet Baking Chips
1 can sweetened condensed milk (not evaporated milk)
1. Heat oven to 350°F (180°C). Grease 13x9x2-inch baking pan.
2. In large bowl, stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; beat well. Stir in nuts. Spread batter into prepared pan.
3. Bake 40 minutes or until brownies begin to pull away from sides of pan.
4. Just before brownies are done, in heavy saucepan, melt CHIPITS Semi-Sweet chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla.
5. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.
Sweet & sour sauce
Homemade sweet and sour sauce:
1/2 cup ketchup
1/2 cup brown sugar
Squirt of mustard
4 Tbsp soya sauce
Line a cookie sheet with tin foil. Wrap a piece of bacon around a water chestnut, and hold together with a toothpick. Spoon sweet and sour over top so that each wrap is covered.
Bake at 350 degrees for 25-30 minutes (Ish – it depends on your oven). Keep an eye on them so that they don’t burn.
Try to stop at one. It’s impossible.
This is a veggie casserole that we make at least once a week over the winter.
2 cups broccoli
2 cups cauliflower
1 ½ cup sliced carrots
1 cup sliced mushrooms
1 cup grated cheese
1 box seasoned croutons – crushed
½ cup mayo (or Miracle Whip) (Use low fat to be “healthy”)
1 onion, finely chopped
1 can cream of mushroom or chicken soup (I use the low fat variety)
½ of the cheese
Preheat oven to 350. Steam veggies for 5 minutes – drain. Put in casserole dish. Beat eggs, and add rest of the sauce ingredients. Pour over vegetables. Sprinkle the rest of the cheese and add croutons*
Bake 20 minutes covered, and 20 minutes uncovered.
* In place of store-bought croutons, I usually take whole wheat bread and crumble with a chopper. They are softer and healthier as well.
2 cups (500 mL) all-purpose flour (You can substitute a cup of whole wheat flour)
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) each granulated and packed brown sugar
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots (I used pureed carrots. I am all about the HIDING of the vegetables.)
1 cup (250 mL) applesauce
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.
Stir in carrots and applesauce. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Muffins take less time to bake. I set the timer for 20 minutes and see how they are faring. It all depends on your oven.
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake/muffins.
These can almost be considered healthy. Almost.
I got this recipe from a girl I used to work with. She grew up on a farm and was the canning QUEEN.
8 Jalapeno Peppers (I use 4. I used 8 once and steam literally blew out my ears. I kid you not.)
7 cups chopped tomatoes (peeled)
1 cup chopped green pepper
2 cups chopped onion
1/2 cup loosely packed chopped cilantro
3 cloves garlic crushed
3/4 cup white vinegar
1/2 tsp cumin
(This time around I had some red and yellow peppers on hand that I added as well.)
Make sure you wear gloves when chopping the jalapenos. I learned the hard way that the juice STINGS.
Mix everything in a pot and bring to a boil. Reduce heat and simmer for 30 minutes or until desired consistency.
Spoon into jars. Pass plastic spatula along sides to get rid of any air bubbles.
Put jars in canner. Boil 500ml jars for 20 min, 250 ml jars for 17 min.