Wednesday, August 17, 2016

Kahlua Brownies

YUM!  I love these brownies!  I got this recipe from my friend, Lanae!  I have known Lanae since I first moved to Omaha - she was one of my first friends - play groups and Bunko!  Thank you Lanae for this yummy recipe!  I made this just before taking our girls back to college.

You will love these if you like Kahlua!  I couldn't stay out of them!


Kahlua Brownies

21 oz pkg brownie mix
1/2 cup Kahlua
1/2 cup oil
2 eggs

Mix brownie mix with the next three ingredients.  Pour into a greased 9 x 13 pan and bake at 350 according to box directions.  Don't over bake.  Cool.

Frosting:

1/2 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla
2 Tbsp Kahlua
1 tsp instant coffee
2-3 tsp milk

In a small saucepan or microwave, heat 2 Tbsp Kahlua with the instant coffee. Cool slightly.  In a medium bowl, cream butter until light and fluffy.  Add powdered sugar and vanilla,  Once coffee/Kahlua mixture is slightly cooled, add to powdered sugar and butter mixture.  Beat together until smooth, creamy and of desired spreading consistency.  Spread over cooled brownies.

Glaze:

1 oz semi-sweet chocolate
1 tsp chocolate

 In a small saucepan or microwavable bowl, melt chocolate and shortening, stirring occasionally.  Once melted, drizzle in desired pattern over frosting.

Store in the refrigerator.  These are also great to make ahead and freeze.

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Monday, August 1, 2016

Spinach Apple Salad

My mother-in-law recently sent me this recipe.  She also loves a good recipe and we have enjoyed exchanging recipes over the years.  We had this yummy salad for dinner last night!  My hubby grilled chicken.  Some of us tossed the grilled chicken in our salad and some wanted grilled chicken on the side.  Either way, love this new summer salad!


Spinach Apple Salad

1 red apple ( I only used one red apple)
1 green apple
6 cups of greens (I used the Spring Mix)
2/3 - 1 cup of chopped walnuts
1/2 cup crumbled feta or gorgonzola (I used feta)
1/3 cup or more dried cranberries
1/2 cup or more of chicken or steak (I used grilled chicken)

Dressing:

1 cup apple juice
4 Tbsp apple cider vinegar
2 Tbsp honey
1/4 cup canola oil
1/2 tsp salt
1/4 tsp pepper

Whisk dressing ingredients together and refrigerate.
Prepare salad ingredients and place in a large bowl.  Toss just before serving.

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Tuesday, July 19, 2016

Roasted Almond Bark

I love Baker By Nature - I follow her on Instagram and so enjoy Ashley's recipes.

I have made several of her recipes.  When I spotted her "3 Ingredient Toffee Bark", I knew I had to make it.  Please visit Baker by Nature for all of her helpful hints regarding this chocolate toffee bark. It was so easy and it is so yummy.... I am making it again today!   I love chocolate, roasted almonds and toffee!!!

I used Ghiradelli semi-sweet chocolate bars.  I did cheat and buy roasted almonds - I didn't roast my own. :(..... And.... I topped it with sea salt.  I also broke mine into irregular shaped pieces instead of cutting into neat squares like Ashley

This recipe looks fabulous and tastes even better!!  LOVE IT!!


Friday, July 15, 2016

Smoked Mozzarella Pasta Salad

I have mentioned before... I love pasta salads in the summer.  They are great to make ahead, take to parties... and they don't get "wilty" or yucky!

I love this hearty pasta salad from Southern Living.  The smoked cheese and artichoke hearts make for great flavor.  I could see adding a black olive... but I have to many "olive haters" in my world.  I made this over the July 4th weekend.  I took some to two different gatherings, and we enjoyed some at home!  I doubled the recipe!  I think this is a keeper!



Smoked Mozzarella Pasta Salad (adapted from Southern Living)
*I doubled the recipe

1  6 oz jar of marinated artichoke hearts
1  8 oz pkg rotini pasta, cooked and drained
1  7 oz. jar roasted red peppers, drained and cut into strips or bites
1/2  lb smoked Mozzarella, cut into 1/2 inch bites
1/2  5 oz bag of baby spinach leaves (about 1 1/2 cups)
1/2  4.5 can chopped green chiles, drained (I didn't use these)
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
Garnish - tomato wedges, spinach leaves or a little shredded Parmesan cheese

Drain artichoke hearts, reserving marinade.  Cut artichoke hearts in bite-sized pieces and place in a large bowl.  Add pasta and next four ingredients, tossing gently.  Stir together the reserved artichoke marinade, mayonnaise and the next four ingredients until blended.  Add to pasta mixture, gently stirring to combine.  Cover and chill until ready to eat.

*I only added about half of the artichoke marinade at first...and then added a little more.  I didn't want the dressing too runny. I saved the extra artichoke marinade for the next day.  Pasta salads tend to soak up some of the dressing and I "refreshed" it with a little more marinade.



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