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Peanut Butter Cup Brownies

Wow is just about all I can say about these brownies.  They are so delicious but be warned before you continue reading, they are diet busters for sure!

I’ve never made a brownie recipe quite like this one before.  I think that’s what intrigued me the most about it, aside from the beautiful pictures.  Sigh, my camera just doesn’t do justice to my recipes.  I’m gonna seriously think about buying a better one soon.  Oops, I got off track.  Back to the brownies now.

These brownies were very easy to make and they turned out so moist and dense.  It’s definitely a heavy brownie recipe, just the way we like them.  I adjusted the original recipe a touch by adding chunks of peanut butter cups in the batter.  They add just the right amount of peanut butter flavor to the brownies.

Because we wanted a fair amount of peanut butter flavor, I opted for the larger Reese’s Big Cups.  You can buy them in 6 packs in your grocery store candy aisle.  About an hour before starting the brownies, I put the peanut butter cups in the freezer.  While your waiting for your butter to melt (step 2), take them out of the freezer and chop them up.  Put them in a bowl and back in the freezer until you need them.  This will keep them from immediately melting when you add them to the batter.

Peanut Butter Cup Brownies

adapted from Rainy Day Gal

Ingredients:

1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup butter
1 1/2 cups sugar
4 tbsp water
12 oz package semi-sweet or bittersweet chocolate chips
2 tsp vanilla extract
4 eggs
6 Reese’s Big Cup Peanut Butter Cups (chopped and frozen)

Directions:

1. Preheat oven to 325°.  Combine flour, baking soda and salt in a small bowl and mix to combine.

2.  In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat.

3.  Stir in one package of chocolate chips and the vanilla extract.

peanut butter cup brownies

4.  Whisk in the eggs one at a time, mixing well after each addition.

peanut butter brownies

5.  Slowly blend in the flour mixture, and then add the peanut butter cups.

peanut butter cup brownie recipe

6.  Line a 9×13 pan with foil and spray with non-stick cooking spray.  Pour in batter and bake for 30-40 minutes, or until toothpick inserted comes out clean.

peanut butter brownies

Buttermilk Cornbread

Cornbread is always a good compliment to a nice warm bowl of homemade chili.  But boxed varieties sometimes just don’t cut it.  They tend to be dry and too crumbly.  So I decided to search for a good, easy recipe for the homemade variety.

This cornbread recipe was very simple to make.  The cornbread itself turned out nice and dense.  It had plenty of moisture, wasn’t too crumbly and was plenty sweet.  A slice of this heavy cornbread goes a long way.

buttermilk cornbread

Buttermilk Cornbread

Ingredients:

1 stick of butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

1.  Preheat oven to 375 degrees F (175 degrees C). Grease a 9 inch round cake pan.

2.  Melt butter in large skillet. Remove from heat and stir in sugar.

3.  Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.

4.  Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

5.  Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chipotle Chili

My husband loves anything meaty, especially chili.  I’m not a fan of red meat so I usually use ground turkey instead.  For chili lovers, you’re probably thinking “bleh, that’s not real chili“!  So this time around I decided to make this new chili recipe with real ground beef.

I found this new chili recipe to try at the recipe blog, ButterYum.  Before making this particular recipe, be sure to gather a large group of hungry people.  The recipe makes a ginormous batch!  I ended up freezing about half of it for a quick meal another day.

chipotle chili

Chipotle Chili

from ButterYum

Ingredients:

1 pound ground lean beef
1 medium onion, diced
2 cloves garlic, minced
1 chipotle pepper (canned), finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons dried parsley
14 ounces chicken broth
(2) 16 ounce cans black beans, one drained, one with the juice
16 ounce can kidney beans, drained
(2) 14.5 ounce cans diced or crushed tomatoes
16 ounces frozen corn
several dashes of Tabasco

Directions:

1.  Saute onions until translucent; add garlic and saute for a few minutes until fragrant.

2.  Add ground beef, brown until completely cooked through.

3.  Stir in the chili powder, cumin, salt and pepper; saute for a few minutes.

4.  Add chicken stock, parsley, beans, tomatoes, corn, and Tabasco. Simmer until heated through.

chipotle chili

Pepperoni Bread

Pepperoni bread has always been one of my absolute favorites.  However, around here it’s not that easy to find already made up.  So it’s always been a rare treat for us whenever we come across it.

Since I’m still on my cooking high, I decided it was time to just make pepperoni bread on my own.  Wow, it turned out absolutely yummy!  I think it may have even been better than any store bought version I’ve ever had, not to toot my own horn of course! :)  I used sandwich pepperoni from the deli counter because I like the larger slices better but any pepperoni will work well.

Now that we’re only eating homemade pizza and none of the processed, preserved frozen kind, I’ve been making a few batches of pizza dough at a time.  That way, there’s always fresh homemade pizza dough ready in the freezer.  Just pull dough out of the freezer, let it thaw for a few hours and soon you’ll be enjoying fresh baked pepperoni bread!

pepperoni bread recipe

Pepperoni Bread

Ingredients:

your favorite pizza dough
1/4 lb sandwich pepperoni, from the deli counter
1 cup mozzarella cheese
2 tablespoons butter, melted

Directions:

1.  Preheat oven to 400°.  Roll out the fresh dough into more of a rectangle shape.

2.  Arrange pepperoni on top and sprinkle with cheese.

pepperoni bread

3.  Carefully roll up the dough and place seam side down on baking sheet.  Fold each of the ends under.

4.  Brush the entire bread loaf with the melted butter.  Slice a few vent holes into the top.

pepperoni bread

5.  Bake for 20 minutes or until golden brown.  Let rest 10 -15 minutes before slicing.  Enjoy!!

pepperoni bread recipe

Cheesy Broccoli Rice Casserole

cheese broccoli rice casseroleCasseroles always seem to be a good choice when I’m planning my weekly meals.  For one, they are usually easy to assemble.  And for two, you can usually eat them for several days afterward.

When looking for a good casserole choice, I always like to choose something that goes well with anything.  This week, along with our buffalo cheeseburgers, I decided to attempt a recipe found at Chaos In The Kitchen.

It’s got just the right combination of veggies and carbs.  And who can argue with anything so cheesy!

Cheesy Broccoli Rice Casserole

Ingredients:

1 pound of fresh or frozen broccoli florets
1 cup chopped onion
1/2 cup chopped celery
4 cups cooked white rice
3 cups colby shredded cheese
1 can cream of mushroom soup
1 can cream of chicken soup

Directions:

1. Preheat oven to 350°F. Grease a 3 quart casserole dish with a lid.

2. Saute onion, celery and fresh broccoli if using (you don’t have to saute frozen broccoli since it is usually parboiled) until soft.

3. In the casserole dish, stir together veggies, rice, 1 to 2 cups of cheese and soup.

4. Cover with remaining cheese and bake, covered, for about 45 minutes or until hot.

5. Remove the cover to brown cheese.

cheese broccoli rice casserole