It's been a Rocky Road!

This week started out on the wrong foot...literally, for Bryn and Dave! Bryn, while swinging joyfully from a tree swing, slammed her knee full force into a large piece of rebar stinking out of the ground. She has been on crutches ever since. At school, she has to use a wheelchair. Dave, less then 24 hours later slipped on the stairs and broke his pinkie toe! The fall was so loud it woke up the whole house! These poor patients of mine are in need of some oowie, gooey, lovin' from my oven! Bring on their favorite brownies. . .

ROCKY ROAD BROWNIES~
Semi-homemade version~ Fast and easy!

Preheat oven to 350 degrees

Grease the bottom of a 17in.x12in.x1in. cookie sheet. Set aside.
2 boxes Betty Crocker Fudge Brownie 9x13 Mix (works best)

Follow instructions on box and bake for 25 minutes-remove from oven and sprinkle 3/4 bag of miniature marshmallows. Return to oven for 5 minutes. Remove, now we're to the best part the. . .

Frosting

1/2 cup butter (1 cube)
1/3 cup cocoa
1/3 cup milk
3 cups powdered sugar
1 tsp vanilla

In a saucepan, bring butter, cocoa, and milk to a boil stirring constantly. Remove from heat and whisk in powdered sugar and vanilla. Consistency should be sort of thin. Drizzle oven brownies. This frosting sometimes makes me weep, it's so Divine!

Homemade Brownie Version~ If you have the time, it's worth it!

updating soon - the version I posted wasn't the right one!

SWEEEET!

I know I will lose a few friends when I say this, but I don't like cheesecake. There I said it. Dave has struggled with this truth since we've been married. He loves the stuff! So when I really want to show my love, I whip out this baby! It's the only cheesecake I will actually eat and enjoy. Garrett was seriously drooling over this...note to self, when I need a little bribe ammo!

Aunt Pearl's Award Winning Cheesecake~

9 inch springform pan

*The pan size really makes a difference in the baking time! I prefer thinner cheesecake. My pan is 10 in. If you are using an 8 in. pan, increase baking time for the 1st layer to 5 additional minutes. For the second layer increase time to 3 additional minutes.

Preheat oven to 375 degrees

Crust

1 package of graham crackers (crushed fine) I put them in a gallon size ziploc and use the rolling pin.

1/2 cup sugar

1/4 cup butter -melted

In a bowl combine all ingredients and press into the pan. Set aside.

1st Layer

2 -8oz packages Kraft cream cheese

1/2 cup sugar

2 eggs

1 tsp vanilla

In a med. size bowl, beat cream cheese and sugar until combined. Add eggs and vanilla mix well and pour into pan. Bake for 20 minutes - it will be wiggly.

2nd layer - do not make until 1st layer is baked.

RESET OVEN to 425 degrees

2 cups sour cream

1/2 sugar

1 tsp vanilla

Stir together (don't beat) until combined. CAREFULLY and SLOWLY pour over 1st layer. Spread to make even.

Bake 10 minutes - let sit for 20 minutes and refrigerate at least 3 to 5 hours.

Berrylious Sauce

3 Tb cornstarch

3/4 cup sugar - sometimes I use less

2 tsp lemon juice

1/2 cup water

1 bag frozen berries of your choice-I use mixed berries

In a saucepan, combine with a whisk the sugar and cornstarch. Turn on heat to medium. Add berries, water, and lemon. Stirring, bring to a boil until thickened. Let cool.

My funny Valentine! This is how his face gets after eating his favorite cheesecake! Luckily it goes back to normal in about an hour!

Anyway you slice it...

Nothing bugs me more then making yummy homemade bread and watching my kids and hubby clobber the loaf when they try to slice a piece! Working at Great Harvest Bread Co. in my past life has made me think of myself as a bread connoisseur. Gratefully, I have found a gadget that has cured my pet peeve. I give you, the bread slicer. . .

Pretty cool, huh! I just had to share. Whenever you have an extra 20 bucks lying around, go buy this - you won't regret it!

Cinnamon Swirl Bread~

Makes 2 loaves

4 Tb butter

2/3 cup milk

1/2 cup really warm water (110 degrees)

2 Tb yeast

1/4 cup sugar

4 eggs

About 4 1/2 cups all-purpose flour

1 heaping tsp salt

In a small bowl, microwave milk and butter until bubbly on surface, about 2 min. Set aside. In another small bowl combine yeast, a pinch of sugar and warm water. Stir to combine. Let stand for about 5 min or until foamy.

In the bowl of an electric mixture fitted with dough hook, combine egg and milk mixture. Add sugar, salt, and flour beating on low until combined. Add yeast mixture, beat until combined, scraping side of bowl if necessary. Beat on low for 1 minute. The dough should be sticky.

Oil hands and remove dough to a lightly floured surface. Knead dough until silky and smooth and bounces back when you press with your thumb. Be careful not to add too much flour when kneading. Transfer to an oiled large bowl, turn dough once to coat in oil. Cover with a kitchen towel and let double in size, about an hour.

Grease 2 loaf pans, set aside. To make filling, combine 1/4 cup sugar with 1 Tb cinnamon.

Remove dough from bowl and punch it down to remove any air bubbles. Divide dough in half and roll each piece into an 8 1/2 -by- 15 in rectangle. Evenly spread 2 Tb sugar mixture on each rectangle.

Preheat oven to 350 degrees.

Beginning with the long side, roll dough up into a log, keeping it even and pretty tight as you roll. When you reach the end, pinch together with fingertips to seal the seam. Place seam side down in prepared pans. Let rise until doubled in size, about 30 to 40 minutes.

Bake about 30 to 40 minutes, until crust is golden brown and the top sounds hollow when thumped with finger. Let cool in pans 10 minutes. Remove and cool on a wire rack for at least 10 minutes before slicing.

I made yummy French Toast on Valentines day with this bread~

Uh oh! Bryn's turning into a teenager!

LET THEM EAT CAKE. . .They really won't mind!

This cake is beyond the beyond, and I don't say that lightly! I look forward to making it during the winter - all its spices and creamy sauciness can really shake you out of the winter blahs! I served this at a Baby Shower and overheard someone saying...."this cake has to be a sin!" Okay, enough said-now let's bake!

Ginger Cake in Butter Cream Sauce
Preheat oven to 350 degrees

2 eggs
1/2 cup melted butter
1/2 cup molasses
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup sugar
1 cup hot water

In a med. size bowl whisk together dry ingredients. Set aside. In a large bowl using a hand mixer, cream the butter, eggs, and molasses. By hand, stir dry ingredients into creamed mixture until combined. Stir in hot water making sure not to over mix. Pour into a well greased 9x13 and bake for 25 - 30 minutes. You can also use a bundt cake pan if you prefer things a little fancier!

Butter Cream Sauce

1 cup butter
2 cups sugar
1 1/2 cup Whipping Cream

In a saucepan melt butter - add sugar and cream, bring to a boil and let boil for 1 min stirring constantly. Let cool.

Pour desired amount of sinful sauce onto individual plates. Place a piece of cake on sauce and drizzle with a little more sauce, because you just can't help yourself! Place a dollop of real whipped cream on top and dust lightly with cinnamon. Prepare to die!

Fast and Yummy Fish Tacos!

I had to hurry and take a picture before Dave wolfed down the last taco standing!

The only Fish Taco I've ever had feelings for was from Rubios Mexican Grill. Unfortunately I haven't lived near a Rubios in years. Michelle gave me this recipe and guaranteed a happy Fish Taco reunion...let's just say, reunited and it tastes so good!

Fish Tacos

1 box Gortons Beer Battered fish sticks - I have used a few different brands and have liked them all, but Michelle swears by Gortons.

1 package white corn tortillas - warmed

Coleslaw ingredients:

1 package shredded cabbage mix

1/4 cup thinly sliced red onion

1/2 cup mayonnaise

Zest from 2 limes - I love my micro-plane tool, it makes it so easy!

Juice from 2 limes

2 tsp sugar - I add a little more

salt and freshly cracked pepper to taste - don't be afraid of the salt, it makes the dish!

Bake fish sticks according to directions. Place baked fish sticks of paper towels to drain any excess oil.

In a medium bowl combine slaw ingredients.

To warm tortillas-moisten 3 paper towels, squeeze out excess water and wrap around a pile of 6 to 8 tortillas. Microwave for 1 to 2 minutes.

Put tacos together and garnish with cilantro. I told you they were fast!

I would double this recipe for a family larger than 4 people.

Bryn hates anything fish, so I substitute chicken nuggets for the fish and she loves it!

One more thing, the coleslaw goes great as a side with any other Mexican dish!

Mom's Classic Blueberry Muffins

This recipe has been in the family for years. These are fast and easy and guaranteed to impress the Brunch bunch!

Blueberry Muffins
Preheat oven to 375 degrees

2 cups flour
1 cup sugar
1 Tb baking powder
1/2 cup milk
1 cube butter -melted and cooled
1 egg
1 tsp vanilla
1 cup fresh or frozen blueberries
-extra sugar to sprinkle on muffin tops

In a large bowl whisk the dry ingreds. In a small mixing bowl combine the wet ingredients except the blueberries. Add wet ingred. to the dry and mix well. Gently fold in blueberries. Use cupcake liners and sprinkle muffin tops with sugar. Bake for 15 - 20 minutes.
Makes 12 muffins.