Pecan Pie Brownies

Oh my gosh, these are heavenly good!!!!  I ran across this recipe on pinterest- it's originally from Just A Taste.

For the brownie batter:

4 large eggs

1 1/4 cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons instant coffee mixed with 2 teaspoons water

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

For the pecan pie topping:

1 stick (1/2 cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups pecans (whole or chopped)

Special Equipment: two (9-inch) round cake pans

Directions:

Preheat the oven to 350ºF and grease two 9-inch cake pans with cooking spray.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. Divide the batter equally between the two greased pans, using a spatula to smooth it out.

Bake the brownies for 15 minutes then remove them from the oven and set aside. While the brownies are baking, prepare the pecan pie topping by combining the butter, brown sugar, honey and heavy cream in a saucepan, stirring over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Immediately pour the pecan pie topping over the brownies, dividing it equally between the two pans. Return the brownies to the oven for 15 minutes, or until the brownie is fully cooked.

Remove the brownies from the oven and allow them to fully cool in the pans. Use a sharp knife to cut around the edges, remove the brownies from the pan, and then slice and serve.

Lemon-Blueberry Crumb Bars

These are super rich but so good!

Lemon-Blueberry Crumb Bars

1/2 C butter
1 pkg(2 layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz each) Philadelphia cream cheese, softened
1/2 C sugar
1 Tbsp zest and 3 Tbsp juice from 1 lemon
2 1/2 C fresh blueberries

Heat oven to 350.
Line 13x9 inch pan with foil, with ends of foil extending over sides.  Microwave butter in large microwaveable bowl on HIGH 1 to 1 1/2 minutes or until melted.  Add cake mix and  egg; beat with mixer until well blended.  Press 2/3 of the mixture onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until well blended.  Add remaining egg, zest and juice; mix well.  Pour over crust; top with berries.  Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
Bake 55 minutes to 1 hour or until toothpick inserted in enter comes out clean.  Cool completely.  Use foil handles to lift dessert from pan before cutting into bars.  Keep refigerated.

Beer and Cheese Bread ABM

• 
  This bread was delicious!  It rose so much that I couldn't really put all the cheese on top or it would fall into the bottom of the bread machine.  It took about an hour for it to be devoured by the family(with me only getting one tiny slice!).
  Beer and Cheese Bread- Automatic Bread Machine
  1 1/3 cups warm flat beer
• 4 1/2 cups white flour
• 2 -3 tablespoons dried herbs, of your choice
• 1 1/2 cups cheddar cheese, grated
• 1/3 cup white sugar
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons bread machine yeast
• 1 cup cheese, grated

Directions

1. Pour warm beer into bread maker pan.
2. In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
3. Put this mixture on top of beer.
4. sprinkle yeast over flour layer.
5. near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so) quickly top loaf with remaining cup of cheese.
6. Select "basic bread" and regular crust
7. Baking time varies on your machine.

Baked Oatmeal

Willow has been waking up VERY early and I have been half awake as I try to get her food...this was a great way to have a hot breakfast without a lot of thinking by me!

From Money Saving Mom:

Freezer-Friendly Baked Oatmeal

• 1/3 cup butter, melted
• 2 large eggs
• 3/4 cup raw sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup plus 2 Tablespoons milk
• 3 cups oats (regular or quick oats)

Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.

Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze.

To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)

If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning.

Serves 6-8.

Hoe Cake

I have found heaven on earth...  Finally I have found a recipe for those elusive awesome, fluffy, buttery, soft as pillows biscuits and it's SO easy since there's no rolling or cutting!  Thank you so much Christy(Southern Plate)!!!!

1/2 Cup vegetable shortening

2 Cups self rising flour(or add 3 tsp baking powder and 2 tsp salt to regular flour)

1 Cup milk

Preheat the oven to 425.  Pour a thin layer of oil to cover the bottom of an 8 inch round cake pan(I used my cast iron skillet) and place in the oven to heat.

In a large bowl, thoroughly cut the shortening into the flour.  Pour the milk in and stir until wet.  The batter will be lumpy.  (don't overstir!!!!!)  Pour into the well-heated pan and bake for 15-20 minutes, until browned.  Invert onto a plate.  (I didn't invert it...we cut it and it was gone so fast there wasn't time)

Chocolate Pie

Mmm this was so good!  Now to try it out on my mom when she comes to visit next!  This is from Southern Plate.

1 Cup sugar
1/3 Cup unsweetened cocoa powder
1/4 Cup self-rising flour
2 egg yolks
2 Cups milk
2 tsp butter
1 tsp vanilla extract
Pinch of salt
1 baked pie shell

Meringue
3 egg whits
1/4 cup sugar

Preheat oven to 325.  In a medium saucepan, combine the sugar, cocoa powder and flour.  mix well.  Beat in the egg yolks and add the milk  Place over medium heat and cook until thickened, stirring constantly to prevent scorching.  Stir in the butter, vanill and salt.  Pour into the baked pie shell and top with meringue, if desired, or whipped cream.

To make the meringue, whip the egg whits until foamy with anelectric mixer on high speed.  Add the sugar.  Continue beating on high speed until soft peaks form.  pour onto the top of the pie and spread to the edges to seal well.  Bake at 325 for 15 minutes or until the top is golden.  Allow to cool completely and refrigerate before serving if you like.

Peanut butter icing

This made an easy, frugal icing for our cake!  Yum!  Another recipe from Southern Plate.

1 box yellow cake mix
1 1/2 Cups sugar
7 Tbsp milk
2 Tbsp shortening
2 Tbsp margarine(I used butter)
1/4 tsp salt
1 tsp vanilla extract
1/2 C creamy peanut butter

Prepare the cake mix according to the package directions, baking it in a 9x13 inch pan.

While the cake is cooling, combine the sugar, milk, shortening, margarine, and salt in a medium heavy saucepan. Bring to a rolling boil, stirring constantly to prevent scorching.  Once it reaches a rolling boil, stop stirring and let boil for 1 to 2 minutes or until it reaches the soft-ball stage.  Remove from the heat and quickly stir in the vanilla and peanut butter.  Beat until smooth and quickly spread onto the cake.

Lemon Jello Cake

I love lemon desserts and this one was finally lemony enough for me!

1 (18 1/2 ounce) yellow cake mix
1(5 ounce-family size) lemon jello
4 eggs
3/4 Cup water
3/4 Cup vegetable oil

Combine all ingredients and bake at 350 for as long as the cake mix says for your pan size.  I used a bundt pan and it took 45 minutes.  Pull out of the oven and poke with holes.  While hot pour the glaze over the top(recipe below).

Glaze
2 Cups powdered sugar
2 lemons-juice

Mix together well.

Paula Deen Cornbread

This is Paula's Deen's recipe doubled which makes the perfect amount for my cast iron skillet.  The BEST cornbread of all the recipes I've tried!

2 Cups cornmeal
1 Cup flour
1 1/2 Cups buttermilk
4 eggs
1/4 Cup vegetable oil
 2 1/2 Tbsp baking powder
2 tsp salt

Preheat oven to 350. Oil cast iron skillet and put on stove on medium low while you mix together the ingredients for the cornbread.  Do not overstir--just until the mixture has no dry flour/cornmeal.  Pour batter into heated skillet and bake for 20-25 minutes or until toothpick comes out clean.  Serve with lots of real butter.