Sunday, May 22, 2011

Knock You Naked Brownie

Before you get your feathers all ruffled, I DID NOT name these brownies. I don't like to change the name of others recipes so I left it the way that it is. This recipe caught my attention and I have had the ingredients assembled for awhile. So here it is. Call it what you want but it is definately a must try.

The ingredients are pretty basic. Pioneer Woman says the cake mix has to be German Chocolate. I just might try a different kind of chocolate next time I make these.

Mix the cake mix, nuts, melted butter and evaporated milk together. It will be thick. I didn't have enough nuts and didn't want to run to the store so I just added the nuts I had to the second half of the dough for the top.

Press half of the mix into a 9x9 pan that has been greased or sprayed well. Pat the other half out into a square that will fit on top. I think next time I will pat it out on wax paper so it will be easier to move into the pan.

I was a little worried that the caramel was too runny but it actually is perfect. I unwrapped the caramels before I started the brownies and I'm glad that I did. It took me forever to unwrap the things so maybe get those unwrapped and started melting and then put the brownies together.

The recipe calls for 1/3 cup of chocolate chips spread evenly over the caramel. Well as you can see by the photo, that just wasnt't enough from me. Sometimes I just can't help myself and I have to tweek a recipe. I added about double the chocolate chips. Top with the other half of the crust and bake til it's done. Let cool on the counter and then wrap and put into the refrigerator for a few hours.

Well, I ate these brownies and nothing happened, if you know what I mean. My clothes are intact but this recipe did leave me jumping up and down and yelling Yippee!!!! I guess I'm just crazy like that. Try it out and see what happens to you:)

Recipe: Knock You Naked Brownie
• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost

Wednesday, May 18, 2011

My version of Baked Potato Skins or Twice Baked Potatoes

This is my version of Baked Potato Skins. As alot of you know, many of my recipes aren't really written down. I kind of make things up in my head. When my kids or others ask for a recipe I have to give it from my head and sometimes I am guessing. When I cook without a recipe, I add a little of this and a little of that til it tastes good. We like potatoes at our house and so I decided to try this out. I have made twice baked before where I cut just the very top of the potato off and scoop everything out but this time I wanted them to be a little more crunchy. So, good luck trying to follow. The great thing about these potatoes is that you can add anything and everything that you love on top. Try them out with peppers, mushrooms, grilled onions or green onions, the sky's the limit. LOL

These potatoes are really easy and taste really good. If you are looking for a side dish for any meat, these work great. Happy Eating:)

Baked Potato Skins or Twice Bake Potatoes

Bake as many medium sized potatoes as you want.
Bake them without foil so the skins crisp up a bit,

Cut the potatoes in half lengthwise and scoop out most the pulp (leave a little rim) into a bowl. Add a little salt and a little garlic salt and pepper, butter, a little sour cream and a little milk and mash them all together. Taste to make sure it's flavorful. Brush the insides of the skins with some melted butter and place under the broiler with the rack two slots below the broiler. Broil until the skins start to get crunchy. Watch them so they don't burn. Remove them from the oven and scoop some of the mashed potato on top of each skin. Top with bacon bits, shredded parmesean cheese and shredded cheddar cheese. Return to oven on middle rack and let heat through. At the end, turn the broiler back on and let it really get the cheese bubbly. Enjoy

Thursday, May 12, 2011

Garlic Bread Spread and, of course, Garlic Bread

Okay, so I am trying really hard to have recipes that aren't filled with sugar to put on this blog-but I am dying to try a brownie recipe that I am sure will be on here in nothin flat. For today, however, I thought I would try this easy little seasoning for garlic bread. Who doesn't love garlic bread, Right? There are a couple of recipes that I like that call for garlic bread seasoning. Have you ever heard of that? Well, it's expensive and you don't get much. This recipe lets you make it at home at a fraction of the cost and tastes so so good. So here it is! Garlic Bread Seasoning. Ta Da:)

Not too many ingredients. You will probably have most of these on your shelf. I did have to go buy Marjoram!

Measure out everything-not like this-just in a bowl-this is for the photo op. Anyway, measure out everything-it easy!

Mix everything together and put into an air tight container. Store in your refrigerator for up to 3 months.

Mix 1 1/2 Tbls. with 1/2 cup (1 stick) soft butter and spread this deliciousness on your favorite french bread, baquettes or hoagie buns cut in half down the middle. You can wrap the bread in foil and bake or just stick it right under the broiler to get it fast and toasty.

How do you say MMMMMMMM or OOOOOOOOHHH? This recipe is definately a keeper. Literally, it will keep in your fridge for up to 3 months. You can sprinkle it on baked potatoes or other veggies but, hey, garlic bread is the best. Try it, you'll love it.

Garlic Bread Seasoning

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley