Monday, March 30, 2009

Triple Chocolate P-nut Butter Brownie (made in a crockpot)

Nonstick cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
½ cup chocolate milk or milk
2 tablespoons cooking oil
2 teaspoons vanilla
½ cup peanut butter flavored pieces
½ cup semisweet chocolate pieces
½ cup chopped peanuts
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ cups boiling water
Coat a 3 ½ or 4-quart slow cooker liner with nonstick cooking spray; set aside. In a bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter flavored pieces, chocolate pieces and peanuts. Spread batter evenly in bottom of prepared slow cooker.
In a bowl combine the ¾ cup sugar and the remaining 2 tablespoons cocoa powder. Gradually stir in boiling water. Pour evenly over batter in slow cooker.
Cover; cook on high-heat setting for 2 to 2 ½ hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean. Let stand 30 to 40 minutes to cool slightly before serving.
To serve, spoon the warm cake into dessert dishes. If desired, top with scoops of ice cream. Spoon pudding mixture over the cake and ice cream. Makes 8 servings.
(I made this and ommitted the pnut butter chips and the peanuts. Adding extra chocolate chips and walnuts. Plus I doubled the recipe for the size of crockpot i used. It was a hit! Everyone loved it!)

Bean Burgers

Bean Burgers

1/2 cup flour
1 small onion diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot pepper minced
1 tbsp olive oil
1/2 medium red pepper diced
2 cups cooked or canned black beans, mashed
1/2 cup corn niblets
1/2 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp fresh parsley

Set flour aside for coating. Saute onion, garlic, oregano and hot pepper in oil until onions are translucent. Add peppers and saute for another 2 minutes, until pepper is tender. In a large bowl mash the beans with a fork. Stir in all the vegetables, corn, bread crumbs, cumin, salt, chili powder and parsley. Mix well. Divide and shape into patties. Coat in flour. Cook on a lightly oiled frying pan on medium high for about 5-10 minutes, or until brown.

Mussaman Curry

I could eat Mussaman Curry everyday for 17 weeks Just like SeeJane!

mussaman curry

1 can coconut milk
fish sauce
2 - 3 chicken breasts, thinly sliced
1 or 2 potatoes
roasted cashews
Mussaman curry paste

Peel and cube potatoes. Put them in a pot to boil. It should take
about 15 mins for them to cook. Start cooking rice. Meanwhile, Shake
coconut milk. Add almost 1/2 the can of coconut milk to a saute pan
or wok. Add curry paste (2 TB = spicy, 1 1/4 TB = mild, we used 1 1/2
TB) Slice chicken and salt well. Heat milk/paste to high and when
it's bubbling add the sliced chicken. Then add 2 tsp fish sauce, 2
tsp sugar and cook for 5 mins. Potatoes should be about done. Drain
the potatoes. Give the chicken 5 more mins or so, until it's cooked
all the way through. Add potatoes, rest of coconut milk. Add cashews
and 1 tsp fish sauce, 2 tsp sugar. Cook a few more minutes. It
should be nice and soupy and the chicken done. Serve over rice.

I love to add thin sliced carrots with the potatoes! ~Kristen

Sunday, March 29, 2009

Thursday, March 5, 2009

Picnic Cake


1 cup, pitted, chopped Dates
1 1/2 c. Boiling Water
1 tsp Baking Soda
1 c. Granulated Sugar
3/4 c. Shortening
2 eggs
1 1/2 c. flour
1 tsp. Ground Cinnamon
1/2 tsp Salt
1 tsp. Vanilla Extract
3/4 c. Packed Brown Sugar
3/4 c. chopped walnuts
3/4 c. Semisweet chocolate chips


Put chopped dates into a bowl.
Pour boiling water over dates and all allow to cool, add 1 tsp. baking soda.
Combine sugar, shortening, and eggs together.
Add to date mixture.
Add flour, cinnamon, salt, and vanilla. Mix well.
Pour into greased 9x13 pan.
Mix together brown sugar,chopped nuts and chocolate chips.
Sprinkle over top of cake.
Bake for 40 minutes at 350.
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