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Thursday, June 6, 2013

Mrs. Mom's Brownie Bombs

Since the boys named my kitchen Mrs. Mom's why not let them name my creations?  My eight year old said they were "da bomb" and "an explosion of flavor" so there ya go!

They are super easy and can be made with your favorite brownie mix or recipe.  Just make sure it is for a 13 X 9" pan size if it is from a mix.


Brownie layer
box mix for 13 X 9" recipe
1 tsp instant coffee granules

Cookie dough layer
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1/3 cup heavy cream (or milk)
1 tsp salt
1 tsp baking soda
2 cups all purpose flour
1 cup mini chocolate chips

Ganache topping
1 cup milk chocolate chips
1/2 cup heavy cream

Prepare brownies according to your package instructions.  Make sure your box is for a 13 X 9" size.  You could also use your favorite homemade brownie recipe.  I used Duncan Hines and it called for 2 large eggs, 1/4 cup water, and 3/4 cup oil.  Mix 1 tsp instant coffee granules to warm water (amount instructed on your package) stir to dissolve then add oil and mix well.  Beat in eggs and then add contents of brownie mix and stir until well mixed.  Bake in 13 X 9" greased pan.  Follow baking instructions per box for the amount time needed.  Don't over bake, no one wants a dry brownie!  Let brownies cool.

For the cookie dough layer, mix softened butter, white, and brown sugar until light and fluffy.  Add vanilla and heavy cream (or milk).  Add remaining ingredients.  Feel free to lick the bowl...there's no raw eggs in this recipe!  Spoon the cookie dough over cooled brownies.  I found it was easiest to press into the brownies using my hands.  Refrigerate for about 1/2 hour.

Place heavy cream in a microwave safe bowl or glass measuring cup and microwave for one minute.  Add milk chocolate chips and stir until smooth.  If you need to microwave longer you can.  Just be careful because they melt easily and also burn easily.  Stir until smooth and then pour over cookie dough layer.  Tilt pan back and forth to cover.  Refrigerate, then scarf down :)

Tuesday, February 12, 2013

Mrs. Mom's Cheesy Potato Soup

I created this recipe after procrastinating making dinner one evening.  "The best soup you have ever made".  Direct quote from my eight year old who can be a picky eater!  He gave it two enthusiastic thumbs up.  I don't mean to be braggadocious but I think it's pretty scrumptious myself!  Give it a try and let me know what you think.
It is an easy recipe if you have a food processor.  If you don't, it will surely ruin your manicure.
3 Tbsp. butter
9 small to medium sized Yukon Gold potatoes
3 celery stalks
1/2 onion
1 Tbsp. beef base (bouillon)
4 cups hot water
1 Tbsp. Worcestershire sauce
1 lb ground beef or sausage (could use ground turkey, chicken, diced ham also)
1/4 cup butter
1/4 cup flour
2 cups milk
8 oz Velveeta (or 8 oz other cheese that melts well and you enjoy)
Place ground beef or sausage in a skillet and begin to brown over medium heat.  The first time I made this recipe I used ground beef and the second time I used sausage.   They were both excellent and I plan to use diced ham sometime. 
In a large pot, add 3 tbsp. butter.  Place pot on stove over medium heat.  Wash potatoes, leaving skin on (it is a mild and delicious flavor), use food processor to shred potatoes.  I used the medium shredding blade but yours might be different depending on make/model.  Add potatoes to large pan with the butter.  Change to blade to slicing blade.  Wash the three stalks of celery and slice then add to potato/butter mixture.  Either dice or process onion using chopping blade then add to pan. 
Increase heat to medium-high and saute the potato, celery, onion mix in the butter until the potatoes develop some nice golden brown crispiness and color. 
After the potatoes begin to brown add 1 Tbsp. beef base/bouillon into the 4 cups hot water.  I used L.B. Jamison's beef soup base.  Mix well then pour over potato mixture.  Add one tablespoon Worcestershire sauce.  Turn heat to low.  After the ground beef or sausage is browned (no pink left!) add to the large pot.  
I used the same skillet that I browned the meat in to make the cheese sauce.  Place 4 tablespoons (1/4 cup) butter in skillet and melt over low-medium heat.  After butter is melted add flour and whisk together.  Gradually add the two cups milk while whisking the whole time.  Continue to stir until thickened.  Cut Velveeta into chunks and add to pan.  Whisk until smooth.  Pour cheese mix into potato mix.  Enjoy!


Thursday, January 31, 2013

Puffy Chow

Mmmmmmmmmmm!  Like most people, when I can't sleep, I lay in bed and think of culinary concoctions to come up with.  We have been munching on this better than caramel corn goodness.  I was thinking how much we love to make and scarf puppy chow (with Chex cereal) and poppy chow (with popcorn).  Why not try it with puffed corn?? 

If you don't know what puffed corn is, do a google image search for "puffed corn" and see what it looks like.  I used this Seyfert's brand.  Don't get the cheddar flavor.....just butter. 


1 bag (7.5 oz) butter flavor corn puffs
1/2 cup butter (one stick)
1-12 oz package chocolate chips
1 cup creamy peanut butter
1 teaspoon vanilla
2 1/2 cups powdered sugar

Pour corn puffs into large bowl.  Pour chocolate chips into microwave safe bowl.  Cut stick of butter into about 1 tbsp pieces and add to chocolate chips.  Melt in microwave.  Add peanut butter and vanilla and stir until creamy.  Pour mixture over corn puffs and mix until well coated.  Add powdered sugar and stir until evenly coated.  Pour onto baking sheet and cool.  I put mine outside or you can put in the refrigerator or cool area. 

Better Than Caramel Corn

I was having issues posting pictures to my blog last time I tried so here is a link to some delicious caramel corn yuminess!!  I post some of my recipes to this web site and there are some other tasty recipes from home cooks like me :)