A little late this morning, as I was anxious to get homeschooling done today. Last day until Christmas break, and I am pretty sure we will be done by noon! Whoo hoo. Insert cheering/screaming, and heck let’s even do the wave for my fabulous kids! It has been quite a stressful week in getting here, almost done, I can almost taste the freedom! Stressful weeks need brownies I think, so I made some and ate them with a big ol bowl of Smarties Ice Cream. Yes, it was delicious, and just what this mommy ordered!
Recipe from Company’s Coming 150 Delicious Bars and Squares
- 1/2 cup margarine
- 1/4 cup cocoa
- 2 eggs
- 1 cup granulated sugar
- 3/4 cup flour
- 1/2 cup walnuts
- 1/8 tsp salt
- 1 1/3 cups icing sugar
- 1/3 cup cocoa
- 3 Tbsp butter
- 5 tsp water
1. Melt together the margarine and cocoa. In mixing bowl beat eggs until frothy. Add sugar, flour, walnuts, salt and cocoa butter mixture. Stir together.
2. Pour into a greased square pan (8×8) and bake for 30 minutes at 350 degrees.
3. While brownies are in oven prepare frosting by beating all icing ingredients together. Frost when brownies are still warm.
4. Cool and cut into bars. Or serve warm if you just can’t wait.
5. Eat and enjoy!
When I read a recipe that adds sugar to vegetables, I’m like, Yum, I should make that. I know a normal mother would probably scoff at the idea of adding sugar to the all so important vegetable portion of dinner. Not here! These were delicious, and I think that you should add them to your Christmas menu. Yes, I am talking to you! Don’t be shy, go ahead, make a batch of these bad boys up! Add a little fun to your veggies!
Recipe from Allrecipes
- 3 tbsp butter
- 1 pound fresh green beans, trimmed and cut into 2 inch pieces
- 1 cup water
- 1/2 cup walnuts
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 tsp salt
1. Melt butter in large skillet over medium heat. Add green beans, cook for 5 minutes.
2. Add water and walnuts. Cover, cook additional 10 minutes.
3. Add both sugars and salt, stir to coat. Cook additional 5 minutes.
4. Eat and enjoy!
3 more days of schooling the kids until Christmas break! It is possible I am the most excited, although probably not. We have all been working really hard on school since mid-August and are all ready for a whole month off. the next 3 days will basically just be finishing off some odds and ends, and then fun, relaxation, books, games….oh the list goes on and on! Anyways, I made this super quick recipe yesterday, and they were so good. I will be making these puppies again for sure! A great quick little breakfast, or snack for the kiddos.
Recipe from King Arthur Flour
1. Beat together the melted butter, vanilla, egg and milk in mixing bowl. Add flour, cornmeal, salt, barley flakes (or oats), brown sugar,and baking powder. Stir until just combined.
2. Scoop into a greased muffin top pan . (makes 6).
3. Sprinkle with dried cranberries (or fruit of choice) and nuts. Gently press into batter.
4. Bake for 11 minutes at 350 degrees. Serve hot from oven or freeze individually to pop in the toaster throughout the week. ( we ate the whole batch so didn’t get to try the freezer idea, but I certainly like it, will do next time)
5. Eat and enjoy!
I took a small 4 day hiatus from blog land. We were all just chilling and hanging out, eating at some of our favorite restaurants, making some of our favorite meals. Alas, blog posts these do not create! So last night back to our usual fare, something new. I already have 2 other orange chicken recipes on the blog but what can I say I like orange chicken. This recipe was both the easiest (as it cooks in the crock pot all day) and the tastiest. Yay, orange chicken!
Recipe from Campbell’s 3 books in 1
- 2 Tablespoons cornstarch
- 1 1/2 cups chicken broth
- 1/4 cup teriyaki sauce
- 3 cloves garlic , minced
- 3/4 cup orange marmalade
- 4 medium green onions, chopped and divided
- 8 skinless boneless chicken thighs
- 1/2 cup walnut pieces
- hot cooked rice
1. Stir together the first 5 ingredients in large slow cooker. Stir in half of the green onions and the chicken. Cook on high for 4-5 hours.
2. Serve chicken with sauce ladled over the rice. Sprinkle with remaining green onions and walnuts.
3. Eat and enjoy!