Recipes For My Boys

Sunday, January 20, 2013

Southern Brownies

Boiled Peanut Brownies

1 cup boiled peanuts, shelled, rinsed and drained
1/4 cup plain yogurt
2   1 oz squares unsweetened chocolate
3 Tablespoons canola oil
1 cup Sugar in the Raw, or sugar
3 eggs, beaten
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.  Grease 9 x 9 pan.  Shell boiled peanuts, rinse, rinse, rinse and rinse again, if needed, to remove some of the salt.  Drain.  Put drained peanuts in a bowl, add yogurt and puree with a immersion blender.  Or, put in a food processor to puree.  Set aside.  Heat squares of chocolate with canola oil, in the microwave..about 40 seconds.  Stir to melt completely.  Add sugar in the raw.  When at room temperature, add eggs and beat with a mixer until blended.  Sift into bowl; cocoa baking powder, baking soda and salt.  Beat until incorporated.  Add pureed peanuts and vanilla and mix well.  Pour in pan and smooth top.  Bake 20 to 25 minutes until wooden tester comes out clean.  Enjoy!  


Saturday, January 19, 2013

Pear Caramel Pecan Sauce

This is perfect spooned over homemade bread, Sour Cream Pound Cake or ice cream!  


Eggplant Parmesan

A busy dish to make but well worth the effort with praise received.  ~smile~


Roasted Asparagus Soup

This soup was so delicious and easy to make.  I roasted two bundles of asparagus we ate one...okay a little more than one, and I made soup with the rest.  This was enough for hubby and I.  You will definitely want to  make more.


Friday, January 18, 2013

Microwave Chicken, Broccoli, Mushrooms

Look no further for an easy way to make chicken.  Use your favorite herbs, change the veggies and make this your own.


Homemade Fig Newtons

Oh My Gosh!!! You are not going to believe how great these taste.  I promise you, once you make these, you will not buy them again.  The filling is light, and I do mean light and fluffy, and bursting with flavor while being wrapped in a buttery blanket with a hint of cinnamon.  Yep, you are going to love me for this one!  Uh, Hm...May I take this opportunity to add...or beg or plead?  ~wink~  Could you please follow me.  I'm on Google Connect, Google + (although I know nothing about it), facebook, pinterest, twitter.  Take your pick or follow on all.  ~smile~ I also write on Examiner.com.  I'd love for you to subscribe (that is my Molasses Crinkles.  Anywho, the button is above the picture.)  I got carried away again....I'm getting bad about rambling!  Are you ready to impress?  Okay...here ya go!  Please let me know how they turn out!
Love and HugS!

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Thursday, January 17, 2013

Parsley Lemon Butter Chicken

I made this the other night and my boys ate it all.  The next night, they asked for it again. ~smile~   Obviously, the amount of butter/margarine can be reduced.  I made this recipe the first time the day I started to make something with german chocolate and found the box opened and could not use it.  Since I already had the margarine melted ...I  used it for the chicken.  YUM!

This is what was left after supper! 

Parsley Lemon Butter Chicken 

1/2 cup margarine or butter
4 to 5 Tablespoons lemon juice
3 Tablespoons worcestershire sauce
1 T garlic, 3-5 cloves, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon salt or to taste after cooking

Preheat oven to 375 degrees F.  Rinse chicken and remove any giblets.  For some reason, I don’t ever get any in my chickens any more.  I love chicken liver.  Cut down the back and place breast side down in pan.  Heat all ingredients in a small pot until margarine is melted.   Spoon a little of the sauce on chicken, to cover.   Flip the chicken over and spoon the rest over the chicken.  Cook in preheated oven for 45 minutes, checking after 25-30 and tenting with foil so the parsley does not burn.  After 45 minutes, turn oven to 350 degrees and cook another 45 minutes or until chicken is 165 degrees, the leg joint breaks free easily, and juices run clear.  Can serve sauce over chicken pieces or for dipping.  I bet it would even be great to make rice.  ~smile~ Enjoy!

Wednesday, January 16, 2013

Thursday's Treasures Week 69

Another week has pasted.  We are rolling towards the end of January.  February will be here, then school will be out and before you know it...Christmas will be here!!! Stop, wait and back up..it seems I am getting a little ahead of myself.  ~smile~  Anywho, what I started out to say was...I can't believe how fast time is passing by.  We take each day and make the most of it.  Grabbing each moment as if it is the last.  And, it is.  You never get a second chance at the moment that just passed.  So, make every second of every day worthy of the treasured memories that awaits you.  Love and HugS!

Here are some of the amazing links from last week.  They are all fantastic and I wish I could feature them all. If you are featured, please don't forget to grab the "Featured On" button!  



Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebook page, too. Please go over and follow her on both and see if you are featured on her blog. 

Rules, yeah, I know. 
Link to your original recipe, craft or tip and photo directly, not your blog. 
Don’t forget to link back to my post, or blog, with either a text link or our new button, directly on your post or party page. We are sorry but without a link back, you cannot be featured. 
Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie. By linking up to this party you are giving permission for us to use your photo on facebook, Google+ and other social media to promote Thursday's Treasures and you, with proper link credit given. Please make sure all photos you link up are your own.
Share as many recipes as you like just as long as you haven’t shared them here before. The party is open all week.
Please visit others...they appreciate it as much as we do.
Leave a comment, I love when you stop by.
Y'all have a beautiful week. Be good to yourselves and each other.


Previous week's parties! 
 Week 68 Week 67 Week 66 Week 65 Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53 Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38 
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30 
Week's 1-29 can be found Here



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Eggplant Bruschetta and Pizza

When I told my oldest son I was making eggplant parmesan the other day, he asked me to make him eggplant pizzas.  I am so glad he did!  I made both eggplant bruschetta and pizza.  Both are amazing! 


Tuesday, January 15, 2013

Baked Chocolate Donuts

While hubby was at the store this morning, I asked him to pick up german chocolate.  It has been ages since I made anything with it and was feeling I needed to.  Ya know?  Do you get those hankerings that you have to do something…and now!  That was me and I was so happy to see hubby home.  I melted butter…having an idea, but not totally certain where I was going with this.  The butter was melted, eggs and milk at room temperature, flour, sugar, baking powder, baking soda, salt, anything and everything I could think of, was ready.  I picked up the german chocolate and it was opened!  Not only opened but the paper was ripped off of it!   I’m ready to bake and most important part of this, I don’t know recipe, is bad!  Plan 2 ended up with Chocolate Covered Chocolate Baked Donuts.  My boys will be so happy the german chocolate was a miss.  ~smile~  I'll add more photos later.


Sunday, January 13, 2013

Cake Donuts

These are the cake donuts I made tonight.  Some were baked and others were fried.  If you fry them, be certain your temperature is a steady 375 degrees F and you use a deep pot!  Mine pot was too shallow and my candy thermometer kept falling in the oil, I finally put it away and just guessed.  The following batches were baked.  Once they were cooked, I topped them with powdered sugar.  What I to use lemon extract instead of vanilla, cream of coconut and coconut soda and top with a lemon glaze and toasted coconut.  You adjust to what you have and these turned out to be amUse any flavor carbonated soda for a hint of flavor and mix/match it with the extract to make your very own specialized donuts! But, I was lazy and my sinuses are killing me and my boys were being...boys.  Now, go on...make some donuts.  Love and hugs!

Cake Donuts

3 cups unbleached all purpose flour, plus more for rolling
1 1/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs
4 Tablespoons melted butter
1 teaspoon vanilla
1/4 cup carbonated soda
1/4 cup buttermilk

Preheat oven to 375 degrees F.  Grease standard size donut pan(s).  Whisk dry ingredients together.  Stir in wet ingredients to form a soft, sticky dough.  Turn dough out on a floured surface.  Knead in enough dough to make smooth.  Pat out to 1/2".  Cut with a cookie cutter, jar, lid whatever will fit your pan.  Cut a smaller piece out of the center.  Put donut dough in pan(s) and cook 10 to 13 minutes until done, tester comes out clean.  

I thought, after I patted some out, that I should have just put the sticky dough in the donut pan without rolling it out.  I'll try that next time.  Tomorrow, maybe.  ~smile~  You could also use mini muffin pans to cook these in although I don't know how long they would take.

Alternately, heat oil in a heavy, deep pot to 375 degrees F.  Making certain it is steadily at 375 degree F temperature. Carefully put donuts and holes and fry until bottom is brown...it's just a matter of seconds, flip over and cook until brown.  Cook only a few at the time.  Place on paper towels to drain.  Top with your favorite glaze, cinnamon or powdered sugar.  Enjoy!  

Don't forget to check out my Coupon Page  they are the Coupons.com coupons.  Just click, print and save!  


Baked Sandwiches

We love making these and they are perfect to slice and send to school for lunches.


Saturday, January 12, 2013

Deep Four Chocolate Brownies

These are so light, melt in your mouth, not too sweet, deep, dark and chocolaty!  If you like rich chocolate taste without being overly sweet...this is for you!  Enjoy!

Wednesday, January 9, 2013

Thursday's Treasures Week 68

I think I should have called my blog....Baking For My Boys.  Most of the recipes I post are baked.   I like to cook "real" food but I love to bake.  Recently, I have made Pita Bread, Microwave Pecan Pie and a Sour Cream Pound Cake! Luckily, I do have family and friends I share these with...sometimes...  ~smile~   
I have Coupons on my blog!  Bookmark to come back and visit anytime to click, print and save! 

I love what you share each week!  There is always something new or an old recipe that I get to relive.  I love making new treasured recipes, crafts and most of all, memories.  Thank You! 

Here are my features from last week's party.  I wish I could feature each one!  Please remember to share a new link each week with Thursday's Treasures button on direct link, so you can have a chance of being featured.  ~smile~ 






Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebookpage, too. Please go over and follow her on both and see if you are featured on her blog. 

Rules, yeah, I know. 
Link to your original recipe, craft or tip and photo directly, not your blog. 
Don’t forget to link back to my post, or blog, with either a text link or our new buttonWe are sorry but without a link back, you cannot be featured. 
Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie. 
Share as many recipes as you like. The party is open all week. 
Please visit others...they appreciate it as much as we do. 
Leave a comment, I love when you stop by.
Y'all have a beautiful week. Be good to yourselves and each other.

Previous week's parties! 
Week 67 Week 66 Week 65 Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38 
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30 
Week's 1-29 can be found Here




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Tuesday, January 8, 2013

Pita Bread

My twins have been wanting to take little pizzas in their lunches.  You know, the ones in plastic container that hubby buys.  I don't like them and decided I would make them myself.  The last two days I heated tortillas and cut in triangles for them to top with sauce and cheese.  While they were at school today,  I finally made up my mind to I would try making Pita Bread for them to take in their lunches.  What a hit!  They love filling them with their favorite fillings that were their toppings before.  And....they had so much fun watching them rise in the oven!  ~smile~  Another plus, they are so easy to make.  I used baking sheets to cook them on instead of a stone.  Just preheat them while your oven is heating.  These are perfect pockets to add sandwich, pizza, salad or fruit fillings.  Enjoy!

Click on the caption under the picture to go to the recipe.  I posted it on Examiner.com






 


Sunday, January 6, 2013

Sour Cream Pound Cake


I Found It!  I found my recipe for my Sour Cream Pound Cake on another computer.   Woo Hoo!  I am going to use this to make little Lego cakes for the twins birthday next month.  Trying it out anyway.  This recipe is like the one my sweet Grandma would make.  She sold her cakes at the curb market.  Oh, how I miss her. And worse, it hurts that my boys were never able to meet such a beautiful lady.  Now, I'm off to make new memories.

This recipe is old.  The bundt pans today are a lot smaller than the ones of years gone by.  You may need to use a loaf pan along with a bundt pan if your pan looks too full.




Big Ole Yeast Rolls

These turned out perfect and will very likely be the last go to yeast roll recipe you use.  These would be perfect for buns, too.  I'm thinking these would be a great addition to Easter, or any holiday.  I haven't added the actual recipe to my blog, it is on Examiner.com.  The link below the pictures will take you there.  Enjoy!




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Microwave Pecan Pie

Oh My, Oh My!  You are going to love this pie!  Okay, it's corny but I promise you, it is true!  I'm certain you can tweak the time to use your own famous pecan pie filling.  Oh the possibilities are endless!  I hope you will let me know how this turns out for you.  From the start of the crust to the finished micro-cooking time was only 30 minutes!  The hardest part was waiting for it to cool!  ENJOY!  *click on the caption under pictures to go to recipe*

By clicking on the advertisements on my blog, you are helping support it.  Please take a moment to check them out when you visit. Thank you!

Thursday, January 3, 2013

Crock Pot Cabbage and Kielbasa

I needed to make something healthier for us after the holidays.  Although I am still going to make a cake or pudding or muffins or, or, or...  Well, something anyway.   Hopefully this will make up for whatever it is I am about to throw together.  Hubby and I love cabbage and kielbasa in the colder months.  It's a comfort food.  Add the sweet peppers, garlic and onion and yes, I am feeling a lot of comfort going on.  I went heavy on the garlic because I'm not feeling great...feel free to cut back.  Enjoy!

Crock Pot Cabbage and Kielbasa

16 oz turkey kielbasa, sliced 1/2 to 3/4"
1 head cabbage, chopped
4 to 6  medium to large carrots, sliced 1/2 to 3/4" 
10 small sweet colored peppers, cut in quarters  
or 1 large colored pepper, chopped
1/2 large onion, chopped
5 to 10 cloves garlic or 1 to 2 Tablespoons minced
4 cups chicken broth
28 oz can diced tomatoes, mine was flavored with basil, garlic and oregano
(V8 juice is also great in this recipe!)
1 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste

Prep veggies and kielbasa.  In 6 quart crock pot add chicken broth and tomatoes.  Season with salt and pepper..  Add garlic, peppers, onion, carrots and sausage.  Stir.  Add cabbage, stirring so it will fit.  Cover and cook on high for 4 to 6 hours, depending how you like your veggies.  This can also be cooked on low for 8 hours. Add more salt and pepper, if needed.  Serve with Big Ole Yeast Rolls or One Hour French Bread and you have a great comfort meal!  



Wednesday, January 2, 2013

Thursday's Treasures Week 67

The New Year is upon us and the best is yet to come!  I hope each of you had a fantastic beginning to the amazing year that awaits you!  I spent the day with my boys and made our usual Southern supper of black eyed peas, white rice, mustard greens, pork *a tenderloin this year* and the biggest ole yeast rolls ever!  Have a gorgeous week, you know you deserve it!  Love and Hugs!

These are my Big Ole Yeast Rolls..over 2" high! 






Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebookpage, too. Please go over and follow her on both and see if you are featured on her blog. 
Rules, yeah, I know. 
Link to your original recipe, craft or tip and photo directly, not your blog. 
Don’t forget to link back to my post, or blog, with either a text link or our new buttonWe are sorry but without a link back, you cannot be featured. 
Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie. 
Share as many recipes as you like. The party is open all week. 
Please visit others...they appreciate it as much as we do. 
Leave a comment, I love when you stop by.
Y'all have a beautiful week. Be good to yourselves and each other.

Previous week's parties! 
Week 66 Week 65 Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38 
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30 
Week's 1-29 can be found Here

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Fluffy Microwave Pancakes

I started a board on Pinterest, Microwave…Making Life Easier.  While looking on the internet I found microwave pancakes on Oprah.  Wow!  I have tried a lot of things in the microwave but never pancakes.  These turned out to be the best pancakes ever!  They felt like fluffy clouds…honest! 

Fluffy Microwave Pancakes

2 cups Bisquick
1 egg, beaten
club soda
buttermilk
1 teaspoon sugar

Whisk Bisquick around to break apart lumps.  Add sugar, egg and enough club soda to moisten but not completely wet it.  Add enough buttermilk to make a medium batter.  Spray a microwave safe plate with non-stick spray or spritz with oil.  Put 1/4 cup, or enough to cover inner part of plate, batter on plate.  Microwave 30 to 40 seconds until pancake is no longer moist, not dry, and tiny holes appear.  Repeat with remaining batter.  Enjoy!

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The Better Baker Weekend Potluck #48
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