Sunday, November 30, 2008


I have had a request to post the recipe I use for brownies. There are actually a few different ones I use but this one is REALLY easy. I LOVE this one. I don't really care to buy boxed brownies. Don't get me wrong, I will still eat them when given the chance. I just really like making them from scratch. If anyone has read the comment from a previous post it does not call for "Nine parts crack." Although, he sent me rolling on the ground with that comment. Here is your recipe:


2 cups (12 ounce package) Semi-Sweet Chocolate Chips, divided
1/2 cup butter or margarine cut into pieces
3 eggs
1 1/4 cups all-purpose flour
1 cup sugar
1/4 tsp. baking soda
1 tsp. vanilla
1/2 cup chopped nuts (optional---I have never used them)

MELT 1 cup chocolate chips and butter in large, heavy saucepan over low heat; stir until smooth. Remove from heat. Add eggs; stir well. Add flour, sugar, baking soda and vanilla; stir well. Stir in remaining 1 cup chocolate chips (and nuts if wanted). Spread into greased 13 x 9-inch baking pan.

BAKE in preheated 350 degree oven for 18 to 22 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool completely. Cut into squares (or just grab a fork and eat straight from the pan.) ;)

Note: I have also added Reese's Peanut Butter chips to this recipe when adding in the remaining chocolate chips. You can adjust accordingly. It adds a delicious twist.

The picture above may look like a boring old pan of brownies. Now, picture making it festive topped with Peppermint ice-cream and chocolate sauce drizzled on it.


(Please note that this is not my own recipe. It is just one that I really enjoy making.)

Friday, November 14, 2008

Pilgrim Hats

Now isn't this cute? I learned how to make these at least four years ago. They are so fun and easy to make. Plus, they are edible!!! That is even better. =)

Here is a picture of all the things you need for it. Prepare yourself. I don't want you to feel too overwhelmed.

Yep! That is it. Chocolate, Large Marshmallows, Fudge Striped Cookies, and white icing.

Melt the Chocolate. Take your Large Marshmallow and cover it in Chocolate. Set it in the middle on the bottom of the cookie. (These cookies have a striped side, the top, and a solid chocolate covered bottom. Place it on the bottom side.) Let chocolate set. You can either place them in the fridge to set or leave them on a tray to set up. When Chocolate is set use white icing to pipe a square in the middle bottom of the chocolate covered marshmallow.

Here ya go. You have Pilgrim Hats to set at each plate on Thanksgiving Day. Yummy!!!

Friday, November 7, 2008

Potato Soup

I found this recipe on line from Country Living. Of course I changed a few things and thought of a few other things I should have done after I ate it. Everyone liked it so that was a plus. I am sure you all have a good Potato Soup recipe but here is another quick and easy one.

btw- I will be trying to get a post up of a cute Thanksgiving activity you can make to place at each dinner plate. Look for that to come soon.

Potato Soup

6 slices bacon (I think if you really like bacon you probably will want more than this.)
8 med/large potatoes (It calls for three pounds but I bought a five pound bag and ended up using 8 potoates. It all depends on the sizes that come out of the bag.)
4 tsp. salt
1 cup sour cream
1 stick butter
2 2/3 cup milk
1/2 tsp pepper
4 scallions (Didn't have any when we made it but would probably add an excellent flavor as a topping)
2 cups shredded Cheddar Cheese (or whatever you desire)

Cook the bacon pieces over medium heat in a skillet until crisp. Transfer bacon to drain and set aside. Peel, rinse, and cut potatoes into thirds (or a bit smaller as I did). Place them in a large pot with water to cover the potatoes, and add 2 tsps. salt, bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 min. or less. Drain potatoes, discard the water, return potatoes to pot. Mash with a potato masher (I used a fork since I don't have a potato masher :). ) Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Right before serving, I actually added in about a cup or more of the cheese to let melt into the soup. Divide into bowls and garnish with scallions, cheese, and bacon. Eat and enjoy.

Afterwards I wondered if a bit of Garlic or Season salt would have added a bit more of a fun flavor. This recipe seemed to be easy. You could probably play around with it and get it to your liking. But as you can see below it was enjoyed by even the little one.