Thursday, August 29, 2013

Speedy Brownies

I think everyone has a favorite brownie recipe in their stash.  Either it's been passed down from generation to generation, or from a favorite cookbook.

I've never really had one that I made consistently.  I have tried so many over the years, some infused with nuts and different flavors, some fudgey, some more cake like and I have certainly had my fair share of disasters when it comes to brownies too.

The recipe I'm sharing today, I can say that it really is the first one that I have kept on hand because of it's simplicity.  Dumping all the ingredients into one bowl and a sprinkle of chocolate chips is what I call easy....but don't be fooled into thinking they are less than stellar because these Speedy Brownies truly are delicious.

Speedy Brownies
Speedy Brownies
Source:  Taste of Home

36 Servings 
Prep: 15 min. 
Bake: 30 min.

2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, beat the first seven ingredients. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.

Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Speedy Brownies

Monday, August 05, 2013

Mexican Pasta

I shared the photo on the blog's Facebook page the other day but didn't get around to posting the recipe.  A few of you have requested it already, and I apologize for the delay....but here it is :)

This one comes from Noble Pig and I've adapted it slightly, or rather, left some things out to match the tastes of our family.  Very good pasta dish though and it makes a lot, it was more than enough for 8 people plus leftovers.

Mexican Bowtie Pasta Bake
Recipe adapted from: Noble Pig | Serves: Serves 8-10

1 Tablespoon olive oil
2 cups diced onion
1/2 cup finely diced pickled jalapenos
1 Tablespoon minced garlic
15 ounce can diced tomatoes, drained
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon ground oregano
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 pound ground beef (90/10)
2 cans (3 cups) evaporated milk
2 (11 ounce) cans mexicorn, drained
1 pound bowtie pasta, dry
2 cups shredded monterey jack cheese
2 cups shredded extra sharp cheddar cheese
Garnish with cilantro, sour cream, avocado and hot sauce


Preheat oven to 350 degrees F. Prepare 13 x 9 or 3 quart baking dish by spraying it with cooking spray. Cook pasta according to package directions.
In a large nonstick skillet over medium heat, add olive oil and saute onions until soft; about 5-8 minutes. Add garlic and cook until fragrant; about 30 seconds. Add jalapenos, tomatoes, chili powder, cumin, oregano, salt and pepper. Make sure to incorporate all ingredients well.
Add ground beef and saute until slightly browned with other ingredients. Add milk and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and stir in mexicorn.
Add pasta to the meat mixture and mix well. Place half of the mixture in your baking dish and top with monterey jack cheese. Place the rest of the mixture on top of the monterey jack and top with cheddar cheese.
Bake uncovered for 30 minutes. Serve with cilantro, avocado, sour cream and hot sauce.