Extra Gooey Brownies

I prefer a moist, gooey brownie over a cake like brownie any day of the week.  That's why I love Symphony Brownies.  The Chicken Farmer celebrated his birthday this weekend and he loves brownies so I decided to make this new recipe I saw that promised extra gooey.  I thought it was delicious!  The added ingredient is crushed up oreos, but you won't taste them at all.

Extra Gooey Brownies

1 box Ghiradelli Double Chocolate brownie mix
1 egg
1/3 c. oil
1/4 c. water
12 oreos, crushed

Preheat oven to 325.  In a bowl, combine brownie mix, egg, oil and water.  Mix until just combined.  Crush oreos using a rolling pin or hand, coarsely.  Add oreos to brownie mixture.  Batter will be thick.  Spread in greased square baking dish.  Bake 30-40 minutes.

Recipe doubles well, just double ingredients and bake in 9x13 baking dish.

Grandmama's Butternut Cake

This weekend was our family cookout and when trying to decide what to bring (I took the never fail Corn Salad, too), I made my mind up to attempt my Grandmama's Butternut Cake for the first time.  I haven't had this cake in years, but it has always been a favorite of mine that she would make.  I remember she would make it sometimes for cake walks at the church or school and I would do my best to win this cake to bring home with me!  :-)  The icing was always my favorite part!  I wasn't sure I was going to be able to make it at first because I couldn't find butternut flavoring anywhere, but then I finally found it at Publix and it was called "butter and nut flavor" and this was the McCormick brand.  I knew after I made it that it smelled just like I remembered it and I had hoped that it tasted the same.  I can now say after having a piece last night that it did and it even got the stamp of approval from Grandmama!  This cake is best if made 2-3 days before you plan to serve it because (and Grandmama says she doesn't know why), but the longer it sets it just does.  Who am I to argue with cake goodness, so I made this on Thursday to be eaten on Saturday.  She also NEVER put it in the fridge, which I wasn't sure about since it had cream cheese in the icing, but I've eaten it that way for years so in the fridge it did not go.  I also left it down there when we left and didn't even get a piece to bring home, trying to be good about these last few weeks to gain pregnancy weight.  I was mad at myself the whole way home and now I would really love to have a piece for breakfast!  HA!

Grandmama's Butternut Cake

1 c. Crisco shortening
2 c. sugar
4 eggs
2-1/2 c. all-purpose flour
1/2 c. self-rising flour
1 c. milk
2-3 tsp. butternut flavoring (butter and nut flavoring)

In mixing bowl, cream crisco, sugar and eggs on high speed for 10 minutes.  (I used my stand mixer which does things a little quicker than a hand mixer, so I did it on speed 6.)  In a separate bowl, sift together all-purpose and self-rising flours.  Also, add butternut flavoring to milk.  Slowly, alternate adding flour and milk to batter, beating 1 minute after each addition.  Bake in 3 greased and floured round cake pans at 325 for 25 minutes or until toothpick comes out clean.  Cool for 10 minutes in pans and then allow to cool completely on wire rack.

For the icing:
1 stick butter
1 (8 oz.) pkg. cream cheese
1 box of powdered sugar (made need additional on hand to thicken)
1 tsp. butternut flavoring
1 c. chopped pecans

Melt slowly on stovetop the butter and cream cheese together.  Beat with a spoon.  Add 1 box of powdered sugar and 1 tsp. butternut flavoring.  Add 1 c. chopped pecans and beat all together with hand mixer.  If too thin, add more powdered sugar.  (I think I may have added 1/2 c. powder sugar extra on this particular cake.)  Spread warm icing over cake, allowing to run down the sides to make it easier to ice the sides.

*Best if kept 2 days before cutting.

Sharp Cheddar Casserole

I hesitated to post this picture with the recipe, because it doesn't look very appetizing.  And let me tell you, THIS was my favorite thing from our Easter lunch and very appetizing.  This recipe is from The Dish Washer's Aunt and is in my family cookbook that I have mentioned before.  I've always read it when looking through recipes and decided now was the perfect time to give it a try.  In fact, The Dish Washer said not to make any other type of macaroni and cheese, ever, except this one.  I'd say he liked it too.  It is a macaroni and cheese with surprisingly different flavors.  Try it out for your next potluck.  It's great!

Sharp Cheddar Casserole

8 oz. large elbow macaroni (my store only had regular macaroni this time so that is what I used)
1 can cream of mushroom soup
1/4 empty soup can of milk
1 c. mayonnaise
1 (8 oz.) block sharp cheddar cheese (2 cups), shredded (I used white cheddar but you don't have to)
2 Tbsp. butter
1 onion, chopped
1 bell pepper, chopped
1 sleeve of Ritz crackers, crushed
2 Tbsp. butter

Cook noodles according to package directions.  In a saute pan, melt 2 Tbsp. butter and saute onions and bell pepper until tender.  Drain noodles and add onion and pepper to noodles.  In a bowl, mix soup, milk, mayo and cheese.  Add to macaroni and mix well.  Pour into greased 2-1/2 quart dish.  Bake at 300 for 20 minutes uncovered.  Meanwhile, melt 2 Tbsp. butter and mix with crushed Ritz crackers.  Cover casserole with crackers and return to oven for an additional 15 minutes.

Dill Deviled Eggs

I don't really have an exact recipe for these, but I love dill in deviled eggs.  I really enjoy traditional southern style deviled eggs, but I decided to mix it up a bit for our Easter lunch.

Dill Deviled Eggs

6 hard cooked eggs
mayo
splash of red wine vinegar
fresh or dried dill weed

Slice eggs in half and scoop out yolks into a bowl.  Add mayo until consistency you like your eggs.  Put in a splash of red wine vinegar and add dill.  I think I used 1 tsp. dried dill.  You'd use more if you were using fresh.  Fill yolks and chill until ready to serve.

Butter Horns (Crescent Rolls)

Is it easier to just open up a can of crescent rolls?  ABSOLUTELY!  But these rolls are super simple to make, DELICIOUS and make a special occasion that much more special.

HERE is the recipe.

This recipe makes 48 dinner rolls, so I decided to half the recipe because we didn't need that many.  I thought it halved great.

The tricky part about Sunday lunch is not having the time to prepare much the day of, so I had to come up with ways to make things ahead of time that could be warmed or kept cold the day of our lunch.  I decided to make these rolls on Tuesday and freeze them.  Then I would bake them off on Sunday for them to be warm and fresh.  A homemade version of Brown 'N Serve rolls.  Here's what I did:

I followed the recipe all the way up to the baking point.  Then I baked the rolls at 325 degrees for 10 minutes, not allowing them to brown.  Cool the rolls completely and freeze on tray.  Once just frozen separate and place in ziploc bag or other wrapping.  When ready to bake, allow to thaw 10-15 minutes and bake at 400 for 10 minutes or until tops are browned.  Top with melted butter and serve warm.

Rice and Artichoke Salad

This was the one dish that I thought my guests might balk at.  Fortunately, everyone (with one exception) seemed to enjoy it.  The Dish Washer definitely balked!  I thought it was delicious.  My in laws joined us for lunch on Monday and we ate leftovers.  My MIL pointed out that it tasted like curry chicken salad...minus the chicken.  I thought that made sense.  I think it would be great served at a luncheon.

Rice and Artichoke Salad

1 (6.9 oz.) pkg. Rice-A-Roni, chicken flavor
1 (12 oz.) jar marinated artichoke hearts
5 green onions
1/2 c. mayo
1/4 tsp. curry powder


Cook rice according to package directions, omitting butter.  Allow to cool completely.  (Will really be clumpy and you will think the recipe may be messed up, but the dressing will help separate the rice again.)  Drain artichoke hearts, reserving liquid.  I chose to chop them into smaller pieces.  Chop green onion.  Add artichokes and onions to rice.  In a separate bowl, whisk mayo, artichoke juice and curry powder.  Pour over rice and mix well.  Allow to chill completely.  Best if made a day ahead.

Hummingbird Cake

Shall we start with Easter dessert first?  I realized as I was making this cake, that it is essentially the same recipe that I used for Banana Nut Muffins.  The exception is less oil in the cake and honestly, I think it could have used the oil for a little more moisture.  Good gracious, I am sure there would be about 1200 calories in one slice, but for special occasions it would be totally worth it.  :)  I also was a little disappointed in the recipe's amount of icing.  I barely had enough to cover the cake (and definitely not as much as the picture on SL website showed), so next time, I will probably make 1-1/2 times the recipe of icing.  Otherwise, it hit the spot.  I would have loved to include the nuts, but I managed to allow the nut haters in my family to talk me out of using them.  They could be optional, and don't change the original taste of the recipe much.

I used the Hummingbird Cake recipe from Southern Living.

Egg in the Hole

Hello?  Anybody still there and/or interested in this?  I have been pretty busy cooking lately, just nothing new to share...all things already here on the blog.  This Egg in the Hole has become a favorite breakfast around here, although not so much with The Bun but he sure does love the sausage served with it!  We actually ate it for dinner last night and I thought I would share how simple it is.

Egg in the Hole

Slice of bread per person
1 egg per person
butter
salt and pepper

Cut a hole in the slice of bread, either using a biscuit cutter or glass rim.  Melt butter in skillet over medium heat and place bread (and remaining circle...my favorite part) in pan.  Allow bread to get close to toasted.  Then add cracked egg into the hole.  Sprinkle with salt and pepper, to taste.  I actually just use pepper.  Give egg some time to cook and flip to toast on other side of bread.  When egg feels firm and cooked, remove from heat and serve.

I'll leave you with this:

I've had so much fun planning my Easter lunch menu and I have gotten a head start on some of the preparing.  Lots of yummy new recipes coming soon...if they turn out good, of course.  :)  I am trying a homemade version of brown & serve rolls.  I'll let you know how it goes.

In addition to new recipes, some of the recipes already on here that I am planning to make (if you are looking for Easter ideas) are:

Marinated Carrots
Strawberry Pretzel Salad
Lady's Green Beans