Monday, 14 November 2011

Sinfully Rich Brownies

So, I've had million of great comments about my buttercream frosted brownies, so I thought it was high time to post the recipe!  Here ya go!


Sinfully Rich Brownies
2 sticks butter, melted & slightly cooled
1 3/4C sugar
2 teaspoons vanilla
3 large eggs
1C flour
1C cocoa powder
1C chopped walnuts (optional - i did not use)

Heat oven to 350.  Grease an 8x8 or 9x9 pan (crisco works best)

Beat sugar, vanilla and eggs on med/high speed for 5 minutes - a stand mixer helps here.  They should be pale and very fluffy.  With the mixer running, drizzle in the butter.  Turn mixer to low, and add cocoa (carefully so you don't get a face-full!)  Then, add flour and mix just until moistened.  Use a spoon to stir in nuts, then pour into pan.

Bake for 40-45 minutes or until edges pull away from sides of pan (center can be a tad gooey).  Be careful not to overbake.  Cool completely before cutting. (not even kidding, don't cut them warm!)

Wedding Cake Buttercream

1 stick butter, softened
1/2 teaspoon almond extract
1/4 teaspoon vanilla
1 tablespoon milk
3-5 C powdered sugar
mini chocolate chips, optional

Mix together all ingredients except sugar.  Add sugar 1C at a time until your desired consistency/taste.  Spread over totally cooled brownies - you should only need about 1/2 the frosting.  Sprinkle top with mini chocolate chips, if desired.

For better presentation, i always cut my brownies before icing them.  Then they pop out perfectly, but the top still looks great when it's time to serve.

Hope you all love them!!

Thursday, 3 November 2011

Sausage and Smoked Turkey Casserole

This is a favorite childhood recipe that I recently had my Dad send me.  It is best made with leftover smoked turkey, but thanksgiving leftovers would probably do just fine.  Maybe add a dash of liquid smoke to make up for it.


Sausage and Smoked Turkey Casserole
(originally called "Turkey Jambalaya", although it bears no resemblance to any type of jambalaya - no tomatoes!!)

2 lbs Jimmy Dean Hot Sausage (or regular for less heat)
2 large onions, chopped
2 6oz pkgs. Long Grain & Wild Rice Mix (Like Uncle Ben's)
1 lb. fresh sliced mushrooms
2T butter
4C chopped, cooked, smoked turey (about 1.5 lbs)
2 2.5oz cans sliced black olives
2 8oz cans artichoke hearts, sliced (optional, but tasty!)
sliced green onions for garnish

Heat oven to 350

Brown sausage and onions until sausage is fully cooked.  Drain.  Add wild rice along with seasoning packets.  Add package-reccomended amount of water for 2 boxes.  Turn to a low simmer and cover, cooking until water is absorbed.

Meanwhile in a skillet, sautee mushrooms in butter.  Drain any extra liquid.  When rice is cooked add mushrooms and all remaining ingredients (except green onions)  Spray a 9x13 casserole dish with spray oil, spread casserole in dish and garnish with sliced green onions. (I cant remember how full the casserole is - you may need a 10x15 dish, or a few smaller ones...)

Bake for 30 minutes or until crispy on top and heated through.  Serve with Tabasco for those who are more heat tolerant!!

Cheesecake, cheesecake, glorious cheesecake!!

Super quick post - sorry I have not posted in ages!  I had these cheesecakes the other night, and had to get the recipes!!  I have never made a wonderful cheesecake, but these 2 recipes will now be my standard.  They were both wonderful, but the plain vanilla one was my favorite - hands down!  Enjoy!


Philadelphia Vanilla Mousse Cheesecake

40 Nilla wafers, crushed (about 1.5C)
3T melted butter
 4 pkg. (oz each) cream cheese, divided
1C sugar, divided
1T + 1t vanilla, divided
3 eggs
1 8oz. tub cool whip, thawed
fresh raspberries

Heat oven to 325.  Mix wafer crumbs and melted butter.  press onto the bottom only of a 9" springform pan.

Beat 3 pkgs. cream cheese, 3/4C sugar and 1T vanilla until well blended.  Add 1 egg at a time, blending after each one, until just blended.  Pour over crust

Bake for 50-55 minutes or until center is almost set.  Run a thin knife around rim to loosen cake.  Col completely in pan.

Beat remaining block of cream cheese, 1/4C sugar, and 1t vanilla.  Whisk in cool whip.  Spread over cooled cheesecake.  Chill 4 hours or until firm.  Decorate top with fresh raspberries.  (the raspberries really made the cake amazing - don't leave them out!!)

Serves 16



Spiced Pumpkin Cheesecake

38 Nabisco Ginger Snaps, crushed
1/4C pecans, finely chopped
1/4C butter, melted
4 (8oz) pkgs. cream cheese
1C sugar
1 can pumpkin (not pie mix)
1T pumpkin pie spice
1t vanilla
4 eggs
cool whip/whipped cream and nutmeg to serve


Heat oven to 325.  Mix crumbs, pecans and butter.  Press on bottom and 1" up the sides of a 9" springform pan.

Beat cream cheese and sugar.  Add pumpkin, spice and vanilla.  Add eggs 1 at a time, beating after each addition until just blended.  Pout over crust.

Bake for 1:20 to 1:30 minutes or until center is almost set.  Run a thin knife around rim to loosen cake.  Cool in pan, then refrigerate 4 hours or until cold and set.  Serve each slice with a dollop of whipped cream and a dusting of nutmeg.

Serves 16