This is not my favorite brownie recipe, but it is by far the easiest to make. Dump all the ingredients in one bowl, mix, pour in a pan, sprinkle with nuts or chocolate chips, and bake. That’s it. You don’t even have to wait for butter to soften, since they take oil.
Combine first seven in gradients in a large bowl and beat until smooth. Pour into a greased 13-in. x 9-in. x 2-in baking pan. Sprinkle with chocolate chips and/or walnuts. Bake at 350°F for 25-30 minutes or until toothpick inserted near center comes out clean.
We had to cook a turkey so all the beef from our butchered steers would fit in the freezer, so I have lots of cooked turkey to experiment with. My go-to recipe for leftover turkey is a rice casserole, but it calls for sour cream and I won’t have that until I go grocery shopping (by way of the library book sale) tomorrow. For my first foray into something-other-than-rice-casserole, I chose this Turkey Tetrazzini recipe from allrecipes.com.
Most pictures I saw were adding peas to it, but I opted for carrots. I also thought 1-2/3 cups of Parmesan cheese was way too much, a change you’ll see reflected in my recipe. I’m thinking next time I’ll cut the cheese on top to 1/4 cup instead of 1/3 cup — the Parmesan taste was still a bit strong.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in a lightly greased 13x9x2-inch baking dish. Meanwhile, bring vegetables to boil in medium sauce pan and remove from heat. Drain, and spoon over the spaghetti.
Melt butter in a medium saucepan over medium heat. Whisk in flour. Add in chicken broth and milk, whisking until smooth. Cook and stir until the mixture comes to a boil. Stir in about 2/3 cups Parmesan cheese and the 1/2 cup Mozzarella cheese. Remove from heat.
Mix turkey into the chicken broth mixture. Pour evenly over spaghetti. Top with remaining Parmesan cheese. Bake for 40-50 minutes in the preheated oven, until surface is lightly browned and edges are bubbling.
After skipping yesterday, my goal of blogging everyday about something that happened during the Feast is falling by the wayside. Luckily, I had this recipe as a backup for today’s cooking post.
These cookies are easy to make and come together pretty quickly. They also take less time to bake than other cookies, since you can put them close together and fit more on a cookie sheet. The original recipe was for Italian Butterball cookies that I tracked down for an Italian potluck at church, but I’ve changed it quite a bit and have since lost the original link.
The only time I’ve ever had a problem with them turning out well was when I accidentally used baking soda instead of baking powder (in case you were wondering, it results in cookies that taste like vomit — don’t try it). Otherwise, it’s a great recipe.
Beat together the butter and 3/4 cup confectioners’ sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Add almonds and stir.
Shape the dough into 1-inch balls and arrange on greased baking sheet spaced about 2 inches apart.
Bake at 350°F until firm, about 8-10 minutes. Cool on the sheet for 5-10 minutes before removing to cool completely on a wire rack.
Roll the cooled cookies in confectioners sugar to coat.
A piece of warm apple crisp. Also tastes good with ice cream
I’m particularly fond of this recipe. I’ve tweaked the original recipe so much that I consider this wholly mine. My family refers to it as “Marissa’s perfect apple crisp”. My dad likes it so much that he picks out the best apples that fall from our trees and brings them in so I can bake with them. These pictures are from first one I’ve made with this year’s fresh apples. You can also use thawed-out frozen apple pieces. Just reduce water in the filling to 1 or 1-1/4 cup (depending on how much liquid is in the apples when you unthaw them).
Place chopped apples in a greased 9” x 13” glass baking pan. Spread dry ingredients over the apples. Pour water over the filling, and mix thoroughly.
ready to come out of the oven
Mix all toping ingredients in a bowl until crumbly. (I usually melt the butter in a large, microwave-safe bowl and then mix the dry ingredients into that.) Spread topping over the apples.
Bake for 30-35 minutes at 350°F, or until heated through and bubbling.
Summer weather has returned with the promise of a week’s worth of 90 degree temperatures, so I’m not baking much of anything this week. Thankfully, I took pictures last week when I made these wonderful garlic-covered bread sticks. The original recipe is from Readable Eatables’ Olive Garden Breadsticks. Her’s are so good that the only thing I’ve changed is melting more butter to brush over the top — three tablespoons just never seems like enough.
The best thing about this recipe is it consistently turns out well and there is no kneading — you don’t even take the dough out of the mixing bowl until it’s time to form the bread sticks. They taste great with pasta and salads, and I’m looking forward to serving them with soups this winter.
This is what it will look like when there’s enough flour in the dough
Dough
1 ½ cups warm water
2 Tablespoon sugar
1 Tablespoon yeast
1 Tablespoon salt
2 Tablespoon butter, softened
4-5 Cups flour (I usually use 1 cup whole wheat, then about 2½-3 cups white)
Topping
5 Tablespoon butter melted
sea salt
1 teaspoon garlic powder
For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
They’ll cook just fine if you crowd them a little to fit all the bread sticks on one pan
Let the dough rest in the bowl until doubled in size, about 1 hour, and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 1-2 large cookie sheets with cooking spray, and lay the bread sticks out leaving an inch or two between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Alternately, they can rest on the counter until doubled in size. Once risen, brush them with the 2 Tablespoons of melted butter and sprinkle them with salt.
Preheat the oven to 400 degrees and bake bread sticks for 12-14 minutes or until golden brown. While they are baking, combine the rest of the melted butter with 1 tsp garlic powder. When the bread sticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture. Serve warm.
There’s an Amish family not far from my home who sells fresh produce. When peaches are in season, my family buys them by the crate. Usually they get eaten quickly, but if they are a bit older when we buy them, sometimes you have to bake with some. As is, this recipe turns out great, but the peach flavor was a little too subtle and it only used 2 peaches. I think I’d try doubling the amount of peaches next time.
Preheat oven to 350°F. Peal and thinly slice peaches. Place in bowl and toss with cinnamon/sugar mixture. Let fruit set.
In large bowl, mix flour and powder sugar. Cut the cold butter into the mixture. Reserve 2 cups for topping. In a 9×13-inch ungreased baking dish, press remaining mixture and bake for 15 minutes.
Just out of the oven
Beat the cream cheese until fluffy, then slowly add the condensed milk, baking until smooth. Add egg and vanilla.
Place peaches and juice on baked crust. Top with cream cheese mixture. Sprinkle reserved crumb mixture over the top. Bake 30-35 minutes or until the top is slightly brown. Chill and cut into squares.
This is not my favorite brownie recipe, but it is by far the easiest to make. Dump all the ingredients in one bowl, mix, pour in a pan, sprinkle with nuts or chocolate chips, and bake. That’s it. You don’t even have to wait for butter to soften, since they take oil.
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