Saturday, September 20, 2014

Chocolate Coconut Pecan Gooey Butter Bars

Well, as you can tell from this post and previous posts, I am a little obsessed with Gooey Butter Bars and all of the different varieties.  I love coconut, chocolate and pecans so I decided to add these ingredients to the basis recipe.  I did and they were heavenly.  I think these may be my favorite so far. I think I might try Chocolate Raspberry next!  Give these yummy bars a try!

Now, if you haven't made the traditional Gooey Butter Bar, please give those a try first.  With Fall quickly approaching, you can try Pumpkin Gooey Butter Bars or Peanut Butter Chocolate Gooey Butter Bars.   You can be creative too!!

Chocolate Coconut Pecan Gooey Butter Bars

1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted

1 cup chopped pecans

1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

1 cup shredded coconut

Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Add pecans and mix.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter, and beat together.  Add the powdered sugar and mix well. Add the coconut and mix well.  Spread cream cheese mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake 
as the center should be a little gooey. 

Wednesday, September 10, 2014

Easy Beef Stroganoff

I got this recipe over 20 years ago from my Baylor roomie.  I am not sure if Jennifer still makes this but it was the perfect quick weeknight meal - only a few ingredients. My family approved!

I did roast broccoli like I do my cauliflower and green beans.  It was good.... but not my favorite.  I am not sure if you have roasted kale before but it reminded me a little of roasted kale.  You might love it - give it a try!

Easy Beef Stroganoff

1 lb ground beef
1/2 onion, chopped
1 cup sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup sour cream
1 pkg of dry Lipton Onion Soup Mix
egg noodles

Brown ground beef and onion.  Add mushrooms toward the end of cooking the beef and onion; drain; add soup, sour cream and Lipton Onion Soup Mix.  Mix thoroughly.  Reduce heat to warm.  Cook egg noodles according to directions.  Serve mixture over noodles... or toss all together like I did.  If too thick, can always add a little milk, cream or more sour cream.

Printable Version

Sunday, September 7, 2014

Simple Roasted Cauliflower

As I have mentioned in previous posts, we roast veggies one to two times a week.  Green beans, cauliflower and asparagus are our favorites.  One of our pastor's wives at church says she loves roasted broccoli so I am trying that tonight.  I will let you know how it turns out!

I cannot tell you how much I love roasted cauliflower.... and I don't love cauliflower raw.  Truly, I just cut it up in small bite-sized pieces, toss with 1 - 2 Tbsp of olive oil, toss with sea salt and bake at 425 for about 20 - 25 minutes.  Cauliflower takes longer than the green beans.  We like lots of nice roasted spots.  I also like smaller pieces - over large pieces.  I know you will love it.