French Silk Brownies

 French Silk Brownies

1 family size (22.25 oz.) brownie mix

1/2 c. vegetable oil

1/4 c. water

6 large eggs

6 oz. semisweet chocolate 

1 c. unsalted butter

3/4 c. sugar

1 1/2 tsp. vanilla

1/2 tsp. salt

Set out butter to come to room temperature.  Preheat the oven to 350 degrees.  Spray a 9” x 13” baking dish with non-stick cooking spray.

Combine the brownie mix, oil, water and 2 eggs in a mixing bowl.   Stir until thoroughly combined.  Pour the batter into the greased baking dish.  Bake for 25 minutes or whatever is listed on the package.  Cool the brownies completely.  

After the brownies are cooled, melt the chocolate in the microwave.  Stir until smooth.  Allow to cool to room temperature.

While the chocolate cools, place the butter, sugar, vanilla and salt in the bowl of an electric stand mixer.  Beat on high until light and fluffy, at least 3 - 5 minutes.  Then drizzle the melted chocolate into the bowl and beat until combined.

Scrape the bowl with a spatula and turn on high again.  Add the remaining 4 eggs, one at a time, allowing the mixture to beat for 3 minutes after adding each egg.  Stop and scrape the bowl as needed.

Spread the chocolate mousse over the top of the cooled brownies.  Chill for 2 hours or until ready to cut and serve.

Diced Potato Breakfast Casserole

 Diced Potato Breakfast Casserole

1 lb. spicy breakfast sausage 

1 onion

7 eggs

1/2 c. milk

20 oz. bag frozen diced hashbrown potatoes

8 oz. shredded Cheddar cheese

Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a 9” x 13” casserole dish with non-stick spray.  Peel and chop the onion.

Brown the sausage in a large skillet.  Add the chopped onions and cook until soft.

In a large mixing bowl, whisk the eggs and milk together.  Add the  frozen hashbrown potatoes and 1/2 of the cheese to the bowl,  Stir together.  Add the sausage/onion mixture; mix together and season with salt and pepper to taste.  Reserve the remaining cheese to topping the casserole.  Pour the mixture into the baking dish.

Bake for 35-45 minutes.  Remove from the oven and top with the reserved cheese.  Return to the oven for 8 minutes.  Take out of the oven.  Let rest for 5 minutes.  Cut into squares and serve.

                                              

Caribbean Barbecued Chicken

 

Caribbean Barbecued Chicken

Ingredients

• 1/2 c. vegetable oil

• 2/3 c. coarsely chopped green onions

• 1/2 c. loosely packed fresh cilantro

• 1 T. chopped fresh ginger

• 2 garlic cloves chopped

• 2 jalapeño peppers

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 2 T. lime juice

• 4 boneless skinless chicken breasts

Instructions

1. Combine vegetable oil, green onions, cilantro, ginger, garlic cloves, jalapeño peppers, salt, pepper, and lime juice in a food processor or blender; blend until smooth. Place the chicken in a resealable plastic bag. Pour the marinade over the chicken; turn chicken to coat. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.

2. Heat the grill. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Cook 10 to 12 minutes or until juices run clear, turning once.

Strawberry Buttermilk Cake

 Strawberry Buttermilk Cake

1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1 c. sugar
1 1/2 tsp. vanilla
3 large eggs
1/4 c. sour cream
1/4 c. buttermilk
14 oz. fresh strawberries

Set the butter out to come to room temperature.  Hull and slice the strawberries.  Lightly spray a 9” springform pan.  Preheat the oven to 350 degrees.

Whisk together the flour, baking powder and salt and set aside.

Cream the butter and sugar together in a stand mixer for 4 minutes, until light and fluffy.  Scrape down the sides of the bowl with a spatula.  Beat in the eggs, one at a time, then beat in the vanilla.  Stir the sour cream and buttermilk together.   Alternate adding the flour mixture and the sour cream mixture to the mixing bowl.  Begin and end with the flour mixture.  Mix each time until just combined.

Fold in the strawberries then pour the mixture into the prepared pan.  Smooth the top.  Sprinkle the top with additional sugar.

Bake for 40 - 45 minutes, or until a toothpick in the center comes out clean.  Let cool briefly then run a butter knife around the edge before removing the outer ring.  Let cool completely before slicing.

Mustard Seed Cabbage Slaw

 Mustard Seed Cabbage Slaw

8 c. pre-sliced green cabbage

1 c. thinly sliced red onion

1 c. grated carrot

1/2 c. chopped fresh cilantro

2 T. canola oil

2 T. yellow mustard seeds

1 tsp. cumin seeds

1 large garlic clove, minced

1/4 c. apple cider vinegar

1 1/2 tsp. sugar

1 tsp. salt

3/4 tsp. freshly ground black pepper

Combine the cabbage, onion, carrot and cilantro in a large bowl.

Heat the oil in a small saucepan.  Add the mustard and cumin seeds; cook for 90 seconds or until the mustard seeds begin to pop.  Remove from the heat.  Stir in the garlic, let stand 2 minutes.  Add the vinegar, sugar, salt and pepper, stirring with a whisk.  Allow the mixture to cool then pour over the cabbage mixture.  Toss to coat.  Let stand at least 30 minutes before serving.

If you would like a spicier salad, add 1/2 jalapeño pepper finely chopped when you add the garlic.