If you are looking for a good read for the holiday season we have a recommendation~ Plum Pudding Murder by Joanne Fluke. Ms. Fluke writes murder mystery books set around bakery owner, Hannah Swensen. Not only do you get a quick, easy-to-read story, but all her books contain recipes! We each chose something to make from Plum Pudding Murder.
Warning: don't read if you are on a diet.
From Casserole Gal Rhonda.....
Pork and Beans Bread: When I first saw this recipe I knew I had to try it. Growing up we ate tons of Pork and Beans, but I never would have thought about making them into bread. It was surprisingly good, you do not taste the Pork and Beans and you can make a couple of loaves and have your guest guess it's unique ingredient.
1 15 ounce can pork and beans
4 eggs, beaten
1 cup vegetable oil (not canola or olive, use vegetable oil)
1 tsp vanilla
2 cups white sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 cup chopped pecans or walnuts
3 cups all-purpose flour
Spray two 9 x 5 loaf pans with nonstick cooking spray.
Don't drain the pork and beans. Pour them into a food processor or a blender and process them until smooth with no lumps.
Mix eggs and pork and beans in large mixing bowl. Add oil and vanilla, mix. Add sugar and mix. Then mix in baking soda, baking powder, salt and cinnamon, stir well. Stir in nuts.
Add flour in one-cup increments, stirring after each addition.
Divide batter between loaf pans and bake 350 degrees for 50-60 minutes. Test bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove pans from oven and place on wire rack to cool for 20 minutes.
Run a sharp knife around inside of all four side of pan and turn out and let cool completely and wrap in plastic wrap.
The bread can be frozen in a freezer bag for up to 3 months.
Next is Casserole Gal Rachel's recipe.....
Fudge Mallow Cookies Bars: With chocolate and marshmallows, I definitely wanted to make these Fudge Mallow Cookie Bars. They were delicious and traveled really well! -Rachel
3/4 cup all purpose flour
1/2 cup sugar (I decreased it slightly from the original recipe)
1/2 tsp salt
1/2 cup butter, softened
2 oz unsweetened baking chocolate
1 tsp vanilla
About 8 oz miniature marshmallows
2 cups semi-sweet chocolate chips
Unwrap the baking chocolate and put them in a microwave safe bowl. Microwave in 30 second increments until the chocolate is smooth, stirring after each increment. Let that cool.
In the bowl of a stand mixer, mix together the flour, sugar and salt. Add the butter and beat until it is fluffy. Add in the eggs and mix well.
When the baking chocolate is cool, add it and the vanilla to the butter mixture. Mix well.
Spray a 13x9 casserole pan with cooking spray. Line the pan with foil and spray again. Be sure some foil hangs over the edges. Pour in the chocolate mixture and spread out. Bake at 350 degrees for 18-20 minutes.
As soon as you take it out of the oven, pour the marshmallows on top. Carefully cover with foil or place a cookie sheet on top the pan for 20 minutes. The marshmallows need to melt and stick to the chocolate bars. Once the 20 minutes have passed, melt the chocolate chips in the microwave. Microwave them in 30 second increments, stirring after each time. When they are completely melted, spread them over the marshmallow chocolate bars. Let the bars cool.
Carefully lift the bars out of the pan using the foil. Place them on a cutting board and cut them into bars. Make sure there is no foil stuck to the bottom of them before serving!
Last, is the recipe Casserole Gal Kristen just had to try!
Orange Julius Cookies: Anything that promises to taste like an Orange Julius - I have to try. Reminiscent of my favorite mall treat, these cookies are slightly sweet with a zesty citrus flavor. The white chocolate chips give it a nice creamy balance.
Idea--- dip half of the cookie in melted dark chocolate, then place on a wax paper lined cooking sheet and let set. Wrap in a pretty bag and you have a tasty & unique gift!
-Preheat oven to 350 F degree.-
2 1/4 cups flour
1/4 tsp salt
3/4 tsp baking soda
2 sticks softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 beaten egg
3 tsp grated orange zest
12 oz bag white chocolate chips
Prepare cookie sheets by spraying with nonstick cooking spray, or lining with parchment paper.
In a large mixing bowl, combine flour, salt & baking soda. Set aside.
In another bowl, beat together the butter, white sugar and brown sugar. Add the egg and stir well, then the orange zest. Next, add the flour mixture in batches. Stir in the white chocolate chips - probably by hand.
Drop batter with teaspoonfuls on your prepared cookie sheets. Flatten cookies with fork - like you do for peanut butter cookies. Bake at 350 degrees F for 10-12 minutes.
Leave cookies on the sheet for a minute or two, then transfer to a wire rack to cool completely. This recipe should yield 5-6 dozen cookies.
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I have been seeing a lot of black bean brownie recipes around the internet and I finally gave them a try! The flavor of these are really good, although the texture was still very bean-like. I think the next time I make these Black Bean Brownies, I will add chopped pecans and chocolate chips. I did find that these were best warmed up for a few seconds in the microwave and topped with chocolate ice cream and chocolate chips.
15 oz can black beans, rinsed and drained
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
2 tsp vanilla extract
1/4 tsp salt
1/4 cup melted butter
Put everything in food processor and process until smooth. Line an 8x8 or 9x9 pan with foil and spray with cooking spray. Pour brownie batter into pan. Bake at 350 degrees for 22-25 minutes. A toothpick inserted in the middle should come out clean.
Seven of the best Poke Cake Recipes, they have been tried by us and our families. Each we will make again and again. So, look over our collection, we hope one will be on your table soon!
Check out our recipe section for all our desserts!
These Chocolate Chip Cookies are the best cookies I have ever made. I've been making this recipe for many years. They are delicious and one of my husbands favorite desserts. They are yummy when they are warm but they are great anytime!
1 cup butter flavored shortening
1/2 cup butter, softened to room temperature
1/2 cup sugar
1 1/2 cups packed brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (I used dark chocolate but use your favorite!)
1 cup chopped pecans (optional)
In the bowl of a stand mixer, mix together the shortening, butter, sugar, brown sugar and vanilla. When it is combined, mix in the eggs. Add both types of flour, baking soda and salt. Mix until just combined. Do not overmix the dough, or the cookies will turn out flat. Using a wooden spoon, stir in the chocolate chips and chopped pecans (if using). Again, only stir until just combined.
Line a cookie sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Bake cookies at 325 degrees convection for 10-12 minutes. I rotate the pan halfway through the baking time to help the cookies bake more evenly. If your oven does not have a convection setting, bake at 350 degrees for 8-10 minutes.
Chocolate and peanut butter are always a winning combination in my house. These Peanut Butter Poke Brownies are a great dessert to combine these two flavors. You can use your favorite brownie recipe and your favorite peanut butter. I'm sure you could also any other nut butter, such as almond butter or hazelnut spread.
For the Brownies:
2/3 cup melted coconut oil
2 Tbsp melted butter
1/3 cup plus 2 Tbsp cocoa powder
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/3 cup of peanut butter
For the Frosting:
2 Tbsp softened butter
2 oz softened cream cheese
3 Tbsp cocoa powder
3 cups powdered sugar
1/4 cup milk
1/4 tsp salt
1/2 tsp vanilla
For the brownies:
In a large bowl, using a fork, stir together melted coconut oil and cocoa powder. Stir in melted butter and sugar. Mix in eggs. Stir in flour, baking powder and salt until just combined.
Pour into a greased 8x8 or 9x9 glass pan. Bake at 35o degrees for 35 minutes.
As soon as you pull the brownies out of the oven, microwave peanut butter for 20 seconds. Using the handle of a wooden spoon, carefully poke several holes in the brownies. Pour the peanut butter over the brownies while they are still hot.
For the frosting:
Whisk together the softened cream cheese and softened butter. Whisk in cocoa powder and powdered sugar. Slowly whisk in milk, salt and vanilla until frosting is smooth. Pour over brownies when the brownies have cooled to room temperature.
This recipe has special memories for me. While growing up I was a 4-H member and with another girl we did a demonstration using this recipe. I don't remember the color of ribbon we received but, I do remember practicing and making Hello Dolly's a lot! It is simple, uses few ingredients, mixes and bakes in the same dish and works great for a 4-H demonstration.
1 stick butter
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup milk chocolate chips
1 cup chopped pecans
1 (14 oz) sweetened condensed milk
Preheat oven to 350 degrees. Melt butter in a 9 x 9 casserole dish in the oven, be careful not to let it burn. Mix graham cracker with butter and pat to make crust. Spread next 3 ingredients over crust. Pour sweetened condensed milk over all. Bake for 25-30 minutes.
Spoon in to bowl while hot and serve with ice cream or let cool and cut into bars.
Hello spring! We Casserole Gals are excited for warmer weather, longer days and spring flowers. So to help welcome in the season, we are sharing some favorite spring treats & recipes for the month of April.
The first recipe is straight from the Barefoot Contessa herself - Ina Garten's Lemon Bars. I (Kristen) am a big fan of the 'Contessa,' her show, and cookbooks. Her Lemon Bar recipe has been sitting in my to-do pile for quite a while -- so I was excited to try these sweet-tart treats for April's theme.
Very delicious & very easy!
Ina Garten's Lemon Bars
For the crust:
1 cup unsalted butter, room temperature
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 large eggs, room temperature
3 cups sugar
2 Tb lemon zest
1 cup freshly squeezed lemon juice (approx. 6-8 lemons)
1 cup flour
Powdered sugar, for dusting
1. Preheat oven to 350 degree F.
2. Make crust: In a medium bowl, cream butter and sugar until light in color. Combine the flour and salt (in a separate bowl), and with the mixer on low slowly add the flour mixture to the butter until just mixed. Form into a ball, the press into the bottom and 1/2" up the sides of a 9x13x2 casserole dish. (She uses a 9x139x baking sheet which produces a much thinner lemon bar. Using a casserole dish produced almost a 'pie' of a bar!)
3. Bake crust for 15-20 minutes, until lightly browned. Set to cool on a wire rack (still in the pan!) while you make the filling.
4. NOTE: The previous steps are from Ms. Garten - I did mine slightly different. I combined all the dry ingredients, then added the butter as I do for regular pie crust -- by hand! Then pressed into the pan and baked as directed. It was delicious!
5. Make filling. Remember to zest your lemons BEFORE juicing them! Then, in a large bowl whisk together eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30-35 minutes, until filling is set and edges are slightly browned. Let cool to room temperature before dusting with powdered sugar and cutting.
6. NOTE - I baked mine as directed and it seemed set, and was delicious (I tasted a little spoonful!) but wasn't as set as I would like for cutting uniform squares or triangles. I baked 8-10 more minutes, THEN let it cool completely and cut. It was much firmer.
~These were wonderful and instantly devoured! I sent several with my husband to work, big hit! I will definitely make this recipe during the spring and summer. It would be wonderful served with fresh fruit.
While growing up I would go with my dad to a large Army Surplus store, on one of the visits they had a bin full of discarded books. I found this "1956" Betty Crocker's cookbook, the hours I spent going over every recipe. The first meal I prepared for my husband while we were dating came from this cookbook. Needless to say it has lots of sentiment and I plan to keep it always! The brownie recipe I have made often and hope to make someday with my grandchildren.
2 sq unsweetened chocolate (2 oz)
1/3 cup shortening
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup broken nuts
Melt chocolate and shortening in a medium size bowl.(I use the microwave) Beat in sugar and eggs. Sift together flour, baking powder and salt. Stir into chocolate mixture, mix well and stir in nuts.
Spread in well greased 8" square pan. Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool and cut into squares
I love me some brownies. I mean seriously l-o-v-e love brownies. They can be the perfect sweet being a cross between cake, chocolate, bars... chocolate. It took many years and a lot of chocolate consumption to finally find my perfect brownie recipe - it makes a heavenly hunk of brownie.
One day I got this crazy notion to top my brownies with some thick and creamy coconut frosting after seeing a similar pin on Pinterest. So I checked my pantry and created this tropical topping! You combine my fudge brownies and this coconut frosting and it's the mega-brownie version of a Mounds candy bar. If Almond Joy is more your style, simply add slivered almonds across the top, or place a pretty whole almond on top of every brownie square.
Coconut Frosted Brownies
3/4 cup cocoa powder
1/2 tsp baking soda
2/3 cup butter, melted
1/2 cup boiling water
2 cups sugar
2 large eggs
1 tsp vanilla
1/2 tsp salt
1 1/3 cup flour
2 cups chocolate chips
1) Preheat oven to 350 degrees. Prepare your 9 x 13 baking dish by lining it with parchment paper - making sure paper goes well up and over the sides of the pan. Spray paper with non-stick spray, or spread on a thin coating of shortening. Set aside.
2) In a large bowl, whisk cocoa and baking soda. Add in 1/2 of the melted butter and stir till smooth. Add water and stir well until mixture is smooth and thick. It will start thickening after you stir for a bit, then smooth back out. (SIDE NOTE: I have my Keurig dispense 4 oz hot water for me - works great)
3) Next, add sugar, eggs and remaining butter - mix well. Stir in vanilla and salt. Dump in flour - but don't stir just yet. Measure out your chocolate chips and toss them with a couple tsp flour until they are well coated. Pour them on top of the flour and fold it all in together. Coating the chips first helps them 'stay afloat' in the batter and not settle to the bottom during baking.
4) Spread mixture in your prepared dish and bake 25-30 minutes. Check with a toothpick - it's always better to have a slightly under-baked fudgy brownie, than an over baked dry brownie - then perhaps bake another 10-15 minutes. Remove from oven and place pan on a cooling rack. Brownies must be completely cooled before frosting.
1 -13.5 oz can coconut milk
1 16 oz bag shredded coconut
2 cups powdered sugar
1 envelope unflavored gelatin
1 cup heavy whipping cream
1/2 tsp coconut extract
1/2 tsp vanilla extract
1) Pour 3 Tb cream into a medium microwave safe bowl and sprinkle with gelatin. Set aside.
2) Don't shake your coconut milk! Carefully open coconut milk - when cans of coconut milk are allowed to 'rest', the milk separates and we want to use just the thick, white part that rises to the top. Scoop it out into a medium bowl. (Keep the clear milk part for other recipes or marinades)
3) Beat coconut milk and powdered sugar until completely combined and smooth. Stir in shredded coconut. Set aside.
4) Stir the gelatin-cream mixture (it will be lumpy) then microwave for 10-15 seconds. Immediately remove and stir really well until lumps are gone and it is smooth. Add remaining heavy cream and beat on high until thick and nearly doubled in volume.
5) Fold whipped cream into coconut mixture. Add extracts. Once brownies are completely cooled, spread coconut frosting over the top. Place brownies in fridge so the frosting can 'set.'
When ready to serve:
Use the extra parchment paper sticking out the sides of your pan (remember, when lining your pan to use a big enough piece of paper that it overlaps the edge by 1-2 inches) to lift out brownies and place on cutting board. Pull edges of paper back and cut into squares. Pull off the paper, place on a pretty tray and serve! Makes cutting really easy - and BONUS no baked-on brownie to scrub from your dish :)
You'll notice in the picture my brownies are sprinkled with chopped chocolate, because.... well.... chocolate. :) And it's looks pretty!
Good morning! I have a simple recipe for you today- Toasted Oat and Quinoa Granola Bites. I love making granola bars (I'm actually working on some recipes for the blog) but sometimes if I want a quick snack, they can be a little more time consuming than I want. But these bites are perfect. They were simple to make, made several, and were tasty!
I think toasting the oats and cooked quinoa before mixing all the ingredients together added a nice little crunch to the finished bites.
3/4 Cup old fashioned oats
1/4 Cup cooked quinoa
1 Tablespoon Coconut oil, melted
1 teaspoon Vanilla extract
1/2 Cup Natural peanut butter
3 teaspoons Maple syrup
1/2 cup roughly chopped chocolate candies (could sub chocolate chips)
1 teaspoon Chia seeds
Mix together oats, cooked quinoa, melted coconut oil and vanilla extract. Pour onto greased cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Let cool.
Stir cooled oats and quinoa with peanut butter, maple syrup, chocolate candies and chia seeds. Roll into bites about 1 Tablespoon in size. Store in the refrigerator.
Makes about 12 bites.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!