Secret Recipe Club is back. Due to some technical difficulties, it can now be found here http://secret-recipe-club.blogspot.ca/. This of course, was a big, big hassle for our fearless leader Sarah, so we are all very thankful she put in loads of hard work to keep us up and running. I love my club. It is one of the highlights of every month. Not only making and eating the recipe, which of course, is wonderful. I also love opening my e-mail to find my new assignment. This month I got a great one. Cinnamon Freud. So after eyeballing many an option I found the winner Pecan Pie Brownies. Pecan Pie, one of my favorite desserts. Brownies, one of my favorite desserts. To combine them is just genius!http://secret-recipe-club.blogspot.com
- For the Brownies:
1/3 cup canola oil
4 tablespoons butter, melted
4 tablespoons cocoa powder
2 eggs, room temperature
3/4 cup granulated sugar
3/4 cup all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup chocolate chips
- For the Pecan Pie Topping:
1 cup light brown sugar
1 cup brown Karo syrup
4 eggs, room temperature
2 tablespoons vanilla extract
1/2 cup butter, melted
2 tablespoons rum
4 cups pecan halves
1/2 cup chocolate chips
1. Line a 13 x 9 inch baking pan with foil. Grease the foil.
2. Beat together the oil, butter, and cocoa powder. Add eggs, one at a time. Beat in sugar, flour, salt and vanilla. Stir in chocolate chips. Spread in bottom of pan. You may think it’s not enough, fear not it is! Bake for 10 minutes at 350 degrees.
3. Beat together in brown sugar and corn syrup. Beat in eggs one at a time. Add vanilla and butter. Then stir in rum, pecans and chocolate chips. Pour over partially baked brownie. Return to oven for 35 minutes. Cool for 10 minutes, then place in fridge.
4. Remove foil and place on cutting board. Cut into squares when fully chilled.
5. Eat and enjoy!
The Secret Recipe Club, comes and goes every month like clockwork. Yet, I still anxiously await that e-mail giving my new assignment. I love to spend a few hours scrolling through various recipes, reading others life stories, and sharing my time with the writer. This month I got to spend my time with Kate of Kate is Cooking. A lovely time was had. I enjoyed both her life musings and the many recipes that I could hardly wait to try. After many an hour deliberating on what the perfect pick of the month would be I settled on her Steak Sandwiches. I made just a few minor adjustments, but over all I kept it the same. It was delicious. The creamed onions were a very tasty add, and something that could go on all types of dinners. I was thinking that you could also do the same thing with mushrooms, and that would be a tasty treat as well. Thanks Kate, for all your sharing!
- 2 steaks , cooked to your desire, and sliced
- 1 Tbsp. Olive oil
- 2 Cups Onions
- 1/3 cup heavy cream
- 1 Tbsp. Dijon Mustard
- 2 cups Spinach – Kate used Arugula
- 4 rolls
- 4 Tbsp. Mayo- We added this
1. Cut onions into thin slices. Heat oil in skillet. Add onions and cook over medium heat until tender and just starting to brown. Add cream and mustard. Cook additional 5 minutes.
2. Spread each roll with 1 Tbsp. Mayo. Top with 1/2 cup spinach each. On other side of roll, divide steak evenly between rolls. Top with onion mixture.
3. Eat and enjoy!
Way, way back. November 2011. This was my first time in the Secret Recipe Club. My lovely group that I look forward to each and every month. It has been that long that Simply Sensational Food was assigned me. This month, I am assigned to her. A lovely vegetarian blog, with lots of savouries and sweets to choose from. My family absolutely loves and devours tomatoes. So when I saw the recipe for Provencal Tomatoes, I knew my family would love it. And let’s be honest sometimes side dishes are just the hardest thing to become creative with. I know I especially can get stuck in a side dish rut. So now I have a great new recipe , quick and easy to go along with our dinners.
4 medium tomatoes
4 tablespoons breadcrumbs I used Panko
1 clove garlic finely chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of chilli flakes(optional)
1/2 teaspoon oregano
1 tsp. dried coriander chopped coriander
1. Cut tops off of tomatoes. Scoop out seeds into mixing bowl. Chop if there are any big chunks. Mix in remaining ingredients, and fill empty tomatoes.
2. Bake for 20 minutes at 350 degrees.
3. Eat and enjoy!
October, one of our busiest months. It has been flying by, and I am here to tell you what time it is. It’s Secret Recipe Club time. I found the perfect quick and easy meal to fit our time constraints this month. I honestly rarely make omelets, and after making this I was left wondering why. My whole family loves eggs, they are quick , easy and a little more elegant than the usual scrambled or fried. This Recipe was found at my assigned blog Creative Kitchen and let me tell you I spent a lot of time reading over there. We actually have a lot in common, we both home school 3 kids, we both love Disney, and as we are thinking of taking a trip to Disney World soon I got a lot of helpful tips! We are experts at Disneyland, Disney World now that is a different story! YEs, I had a super fun time this month reading all about their homeschooling and Disney Adventures!
Now on to the recipe, the great thing is it uses ingredients that you can find in most homes, so you can go make yourself this omelet, right now!
- 1 Tbsp. butter
- 2 eggs
- Salt and pepper to taste
- 1/2 cup mozzarella cheese, or less if you don’t want it quite so cheesy
- 1 Roma tomato, chopped
- 2 Tbsp. Fresh basil, chopped
1. Melt butter on high heat in small fry pan. Swirl around so it coats the entire bottom of pan. (Don’t brown).
2. Beat eggs with salt and pepper, add to pan. Turn down heat. Gently scrap sides of omelet to let uncooked portion of egg run down side.
3.Place half of the cheese, tomato, and basil on half of the eggs. Flip over second side of eggs to top the fillings. Place second half of cheese and basil on top of eggs and cover with a lid. Keep cooking until eggs are cooked through and cheese is melted. Remove to serving plate and top with remaining tomato.
4. Eat and enjoy!