Monday, September 29, 2014

Butterfinger Apple Bars

Jeff really liked these but I didn't like the butterfingers in them.  I think they would have been ok without the butterfingers.

Caramel Apple Butterfinger Bars
  • 2 cups all-purpose flour
  • 2 cups quick cooking oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 1/4 cups butter, melted
  • 2 cups Granny Smith apples - peeled, cored and sliced VERY thin
  • 1 jar caramel ice cream topping
  • 1/2 cup all-purpose flour
  • 5 regular size Butterfinger Bars, roughly chopped
  1. Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray.
  2. In a large bowl, combine flour, brown sugar, quick oats, and baking soda. Stir in melted butter until completely mixed in. Press 3/4 of mixture into pan and bake for 9 minutes.
  3. Spread apple slices evenly over crust.
  4. In a small pan, heat caramel and flour over medium heat until it starts to bubble. Remove from heat and pour over apple slices. Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars.
  5. Bake for 20 minutes or until golden brown. Remove and let cool to room temperature before covering with foil and chilling completely.

Wednesday, September 24, 2014

Green Chile Stew

I made this green chile stew this weekend with the recipe from Guy's Diners, Drive-In's and Dives cookbook.  We really enjoyed it.  The only change I made was that I used regular chile powder.  I used about 5 peppers.

  • 2 potatoes
  • 8 ounces fresh ground beef
  • Kosher salt and freshly ground black pepper
  • 1/3 cup flour
  • 3/4 cup mild green chiles (prefer fresh, but can substitute with frozen or canned)
  • 1/2 cup hot green chiles (prefer fresh, but can substitute with frozen or canned)
  • 1 1/2 cups corn (prefer cut off cob, but can substitute frozen or canned)
  • 2 teaspoons green chili powder
  • Optional serving suggestions: grated cheese, sour cream
  • Directions
    Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
    Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
    While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
    When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
    Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.

    Wednesday, September 17, 2014

    Country Style Steak

    I made this on Monday, I thought it would be perfect to put in the oven before going to gymnastics and then it would be ready when we got home.  It was good.  I took one viewers change and added an envelope of gravy.  It made the sauce too think.  I think I should have added additional water.  Other than that it was good.

    1 cup all-purpose flour
    1 teaspoon cracked black pepper
    1 teaspoon seasoned salt
    1/4 teaspoon garlic powder (optional)
    1 pound beef cube steaks
    1/2 cup olive oil
    2 cups beef broth
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
    3.Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
    4.Bake in the preheated oven until the meat is tender and the gravy has thickened, about 1.5 hours.

    Monday, September 15, 2014

    Chocolate Zuchinni Wave Bread

    This bread was excellent.  I doubled the recipe and made two 8 x 4 loaves and a five large muffins.  I baked the loaves for 45 minutes.  The only thing I had a problem with was that the bread stuck to the pan.  But I only used nonstick spray instead of using crisco and flour so that may have been the cause.  I also replaced the shortening with butter.  (from

    1/3 cup shortening
    1 1/3 cups white sugar
    2 eggs
    1 1/2 cups grated zucchini
    1/3 cup water
    1 teaspoon vanilla extract
    1 2/3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1 teaspoon pumpkin pie spice
    1/3 cup chopped walnuts
    3 tablespoons unsweetened cocoa
    1/3 cup mini semi-sweet chocolate chips
    1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
    2.In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
    3.Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
    4.Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

    Thursday, August 21, 2014

    Rice Pudding

    I made this recipe in the crock pot yesterday.  It turned out well. 

    2 1/2 cups cooked white rice
    1 1/2 cups evaporated milk or scalded milk
    3 tbsp butter
    2 tbsp butter
    1/2 cup raisins (I omitted)
    3 eggs
    1/3 cups sugar

    Combine in the slow cooker on low for around 2 hours.  Add more milk if needed.

    I got the recipe out of the Fix it and forget it cookbook (may want to verify amounts).

    Cosmic Brownies

    These turned out ok but I'm not sure I'd make again.  If I wanted a really rich dense brownie, this is what I would use.  However, I think my family prefers the box mix brownie.


    For the Brownies
    3/4 cup unsalted butter (1 1/2 sticks), melted
    2 large eggs
    1 cup granulated sugar
    2/3 cup light brown sugar, packed
    2 tablespoons water
    2 teaspoons vanilla extract
    3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Hershey's Special Dark)
    3/4 cup all-purpose flour
    For the Ganache
    1 1/2 cups semi-sweet chocolate chips
    1/2 cup cream
    1 cup M&M


    1. For the Brownies - Preaheat oven to 350F. Line a 13-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    2. In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
    3. Add the eggs, sugars, coffee, vanilla, and whisk to combine.
    4. Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
    5. Add the flour and stir until it's just incorporated; don't overmix.
    6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 20 to 25 minutes, or until top has just set, isn't jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter.
    7. For the Ganache - Add chocolate chips and cream for one minute.
    8. Pour ganache over mostly cooled brownies and stick in refrigerator for 10 minutes.  Then add M&M.

    Monday, August 18, 2014

    Cafe Mocha Cookies

    These cookies came over very well.  I didn't have bold coffee so I just used regular strength.  The caramel wasn't overly prominent, you could add more if you want more of a caramel flavor.  Kids and adults really enjoyed these.


    • 6 tablespoons butter, softened
    • 1/3 cup shortening
    • 1/2 cup packed brown sugar
    • 1/3 cup sugar
    • 1 egg
    • 2 tablespoons hot caramel ice cream topping
    • 1 teaspoon vanilla extract
    • 1-1/2 cups all-purpose flour
    • 4 teaspoons dark roast instant coffee granules
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1-1/2 cups (9 ounces) dark chocolate chips


    1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
    2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.Yield: about 3 dozen.
    Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

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