Chocolate-Cream Brownie Football Sandwiches

I just wanted to share a couple of ideas for the upcoming Superbowl! I am making these myself this weekend, I have not made them yet but here is a picture of what they will look like and to give you an idea of how they look!

This recipe is compliments of Food Networks Semi-homemade Sandra Lee! I always love making her things because she makes it so simple. Her recipe calls for two boxes of Betty Crocker Hershey's Original Supreme Brownie Mix, you could use this to make things simpler or you could make your own it's your call! I myself will be homemaking the brownie batter :) I will also include that recipe in this post so feel free to use it!

Gather ingredients:
*2 boxes (16.4oz) Betty Crocker Original Supreme Brownie Mix (AND INGREDIENTS NEEDED FOR THAT, listed on package)
*1 Can Betty Crocker Rick & Creamy Milk Chocolate Frosting
*1c sifted confectioners sugar
*1 tblsp milk

1. Mix brownie mixes according to package directions, substituting cooled coffee for the water. Bake in two 9x13in pans according to package directions, under-baking just slightly. Cool completely.
2. Using a Football shape cookie cutter cut out 12 football shapes per pan from cooled brownies.
3. Spread about 1 tblsp frosting over the tops of half of the football shapes. Cover the other half of the football shape to create a sandwich.
4. Fill a pastry bag fitted with a star tip with milk chocolate frosting. Frost just the seams of the sandwiches.
5. In a small bowl combine 1c confectioners sugar with 1 tblsp milk to make an icing of piping consistency.
6. Fill a small plastic bag with icing. Snip a very small opening in one of the corner of the bag. Using gentle pressure decorate the brownies to look like footballs.
**YOU COULD ALSO USE A TODDLER MEDICINE DROPPER TO DECORATE THE FOOTBALL IT GIVES YOU STRAIGHT LITTLE LINES LIKE NEEDED!**

My Double Chocolate Chip Brownies
Gather Needed ingredients:
*2c chocolate chips
*1/2c (1 stick) butter or margarine, cut into pieces
*3 large eggs
*1 1/4c all-purpose flour
*1c granulated sugar
*1 teasp vanilla extract
*1/4 teasp baking soda

Preheat oven to 350* grease a 13x9in baking pan. Melt 1 cup morsels and butter in large saucepan over low heat stir until smooth. Remove from heat. Stir in eggs one at a time. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels. Spread into prepared baking pan. Bake for 18-22 minutes or until an inserted toothpick comes out clean! Cool completely before finishing footballs!

Eggplant Parm & Pasta Sauce Recipes!

There is NO doubt about it, this recipe is now a favorite in my house! I will be making this a lot. It is simple, healthy, and soooooo good! If you aren't much of a cooker you can just buy a jarred pasta sauce to use instead of making your own BUT you may just wanna give my pasta sauce recipe a try ;)
Monday after class I went to the grocery store to get a few things and out of no where Eggplant Parm came to my mind so I bought the ingredients I didn't have on hand at home. Going into this I was hoping it would turn out "okay" because I've never cooked with eggplant, it turned out better than I could have even hoped for! I am very happy with the way it turned out and just how easy it was to make! Below is the recipe for the Eggplant Parm as well as my pasta sauce! I served my dish with fettuccine noodles & crescent rolls.

Gather Ingredients Needed
*1/2c Italian-seasoned bread crumbs
*1/4c grated parmesan cheese (I was out so I chopped already shredded mozzarella)
*1 pinch red pepper flakes, or to taste (this will add spice if you do not like spice you do not have to add this)
*1 eggplant; trimmed, peeled, and sliced 1/2-in thick
*1/2c olive oil
*Sea salt & pepper to taste
*1 package mozzarella cheese; shredded

Directions:

1. Preheat oven to 425. Grease a cookie sheet
2. Mix seasoned bread crumbs, 1/4c parm cheese, red pepper flakes, & salt/pepper to taste in a bowl. Brush eggplant slices with olive oil on each side and press into crumb mixture to coat. Lay slices onto baking sheet and bake in preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temp to 375.
4. Place eggplant slices into prepared baking dish, overlapping slices. Spoon tomato sauce over eggplant and top with mozzarella cheese.
5. Bake in preheated oven until cheese is melted, about 15 minutes. Turn oven to broil and cook 1-2 minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving!


My Pasta Sauce Recipe!

Like I mentioned in my post above you can simplify this dish by just using a jarred pasta sauce, or you can use my recipe to make your own! This recipe is what I use anytime I make spaghetti, my baked ravioli, or any other red sauce pasta dish. It is nice a full of flavor with a subtle hint of sweetness to cut the acidity in the tomatoes!

Gather Needed Ingredients:
*1 tblsp Olive Oil
*1.5 tblsp Minced Garlic
*1 (14.5oz) Can Stewed Tomatoes (I use Hunts)
*1 (14.5oz) Can Diced Italian Flavored Tomatoes; drained (Again, Hunts brand)
*1 (6oz) Can tomato paste
*1/4 teasp dried oregano
*1/4 teasp dried basil
*Salt to taste
*1 teasp brown sugar (you can also use regular granulated sugar it's up to you)

Heat oil and add garlic, saute. Add canned tomatoes, seasonings, salt & pepper let mixture boil then lower heat and simmer for about 5 minutes. Spoon bigger chunks into blender and blend on "Salsa" setting just enough to break down chunks. Add back to pan and simmer for 10 minutes. After 10 minutes add tomato paste, this will thicken the sauce. Simmer 5 more minutes.




I hope you all enjoy my dishes as much as we do here at my home! I am grateful for everyone who is "sharing" my facebook "like" page, Country Mom Chef. There is where I give updates about new recipes I'm making and post links to my blog. If you aren't already a follower please feel free to do so! I also have a facebook account I am working on having linked to this blog, please add me on both! :)
HAPPY COOKING!

School Update!

As promised I would include everyone with me on my adventure in Culinary Arts! I am taking Culinary Theory & Sanitation, along with Computer Applications. I have been in class since January 7th so far it's just a lot of dry book work. Learning the basics of kitchen safety, how to protect against food-borne illness, and sanitation. It's interesting though learning all the new things that most at home cooks don't really think about when they are busy in the kitchen. Like the proper way to thaw chicken or ground beef, or how to properly cool food after it's been cooked then store it. This week we had to make a "Dream Board", which is basically a poster board with magazine clippings and such of things we want to do with our culinary degree! I haven't put together a project of that kind in a really long time so to tap into my artsy side was fun! It turned out a lot better than I could have hoped! I was nervous about it but as I went it just kinda came together. Chef McGee (my instructor) mentioned that people who run the local restaurants will come to our school and interview potential Chefs, and they have even just picked a poster board they thought was neat and interviewed that person. So I wanted mine to stand out! Hopefully it does!!! Here is a peak for my viewers!

I do not have just one specific "dream" with my culinary skills, as you can see I want to try a lot of different things. I want to find my nitch! Why do just one thing when you can do many that you love?! I'm a dreamer :)

This week I am going to back to my Southern Roots and going to make a Peach Upside Down Cake! I'm excited to make this. It was between this, or a peach cobbler. Cake won! I also have a recipe for a homemade Chicken and Roasted Garlic Pizza as well as a Mushroom Alfredo! Stick around for those! :)

Brats with White Cheddar Sauce & Guiness Sauerkraut

Makes: 10 servings
Prep: 10 minutes, Cook: 10 minutes
Grill: 8 minutes

Ingredients:
4 bottles (12oz each) Guinness Extra Stout
1 large onion cut into rings
10 fresh bratwurst
1 lb sauerkraut
10 buns lightly grilled
White Cheddar Sauce (see recipe blow)

Directions:
Preheat grill for medium/ high heat. If you do not have a grill you can also use a oven at 375 just put the brats on a cookie sheet in the oven for 10 minutes.
In a large pot combine beer and onion bring to a boil. Add brats and reduce head to medium cook for 10-12 minutes.
Remove brats from beer mixture. Reduce heat to low. Add sauerkraut and simmer while the brats cook on the grill (or oven).

White Cheddar Sauce
2 tblspns butter
2 tblspns flour
1/4 teaspn salt
dash black pepper
1c Shredded white cheddar
Directions for sauce:
In a medium saucepan melt butter over medium heat. Whisk in flour, salt, and pepper. Add milk all at once, whisking constantly. Cook and stir constantly until mixture bubbles and thickens slightly. Remove from heat and stir in white cheddar cheese. Top brats & sauerkraut with sauce! Enjoy!

Tex-Mex BBQ Pulled Pork

Makes 8-10 servings
Prep: 15 minutes, cook: High for 8 hours, low for 30 minutes
Ingredients needed:
1 2-21/2 lbs boneless pork loin roast
1 Medium onion, sliced
2c bottled bbq sauce
3/4c thick and chunky salsa
1 teasp chili powder
1 teasp ground cumin
1/2 teasp salt
Hamburger buns
Provolone Cheese (or whatever cheese you prefer)

Directions:
1. Place pork in a 3 to 4 qt slow cooker. Scatter onion over the top. In a medium bowl mix bbq sauce, salsa, and spices. Pour over pork and onion.
2. Cover and cook on low for 8-10 hours
3. Remove pork from slow cooker and place on a cutting board. Shred using two forks. Return shredded pork to cooker. Stir in salt. Increase heat to high cover and cook 30 minutes more.
4. Serve mixture on buns topped with cheese!

Perfect side for this dish is potato salad, vinegar and sugar slaw, or bbq baked beans! We had potato salad which I will add to the "Sides" tab! I hope you and your family enjoy!

Starbucks Lemon Loaf

As a previous post mentioned I got a kitchenaid mixer a few days ago! I finally broke it in yesterday and made a replica recipe of the Starbucks Lemon Loaf! It is very good and reminds me a lot of the actual slice they sell at Starbucks! I did make a few modifications to the recipe. The recipe called for baking time to be 45 minutes however mine finished at 35 minutes, just set your timer for 30 minutes check it with a butter knife in the middle seeing if it comes out clean add a few minutes to it from there if needed. The glaze also called for only 2 tblsp of whole milk, I used 3 and it turned out perfect. Before adding the extra milk it was still too thick and powdery. Also, next time I bake this I will add a little more lemon to the batter the recipe was good but it did need a little more lemon flavor in the actual loaf. Below is the recipe! Enjoy :)

LOAF
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
3 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

New pasta recipe, mixer, & restaurant!

Hello my fellow food lovers! I hope all is well for you. I am so excited to announce I am now the proud owner of a kitchenaid mixer!!! I cant believe I finally have one! Good thing my handmixer was starting to bite the dust. Perfect timing for a few new recipes I have one being a starbucks lemon loaf, bread recipes, and cake! Will def share things as I make them!
Last night I went to dinner at a local little restaurant, it's called Fin. It is in Port Warwick a little square with boutiques, other restaurants, and bakeries. It's a nice little restaurant with a closed off bar that is separate from the dine in area there were maybe 10 tables in the eating area and it had an open kitchen which was really neat. I could see them prepare the foods, plate everything, and even use a smoke machine! This place was just perfect. I had seared scallops with creamy risotto with organic mushrooms and Brussels sprouts and a truffle demi glace. It was absolutely mouth watering. If you are every in the Newport News area I highly recommend this establishment you can find their website online too with their full menu. They also offer a full wine list. I will attach the link! Give it a go though really it is well worth it!
http://finseafood.com/


On another yummy note! Friday my daughter Olivia and I went out for a "girls day", she got her hair cut we both got our nails done, and checked out the local barnes and noble for a new magazine! I picked up the Jan/Feb issue of Sandra Lee! I was not aware that she had a magazine out but she is one of my favorite Food Network chefs because she does things so simple yet they have an elegant look to them! Saturday I went grocery shopping and picked up the ingredients to make 4 of her dishes and that evening I made Ravioli Balsamico! This pasta dish was so easy to make, from start to finish was about 10 minutes! I was a little worried about the balsamic vinaigrette because as you know that can be an overwhelming taste (& smell!) but as it simmered down with the added ingredients it was fantastic! For sure a make for your family they will be in awe of your meal! I made crescent rolls with mine like I do with most of my pasta dishes, but you could always add a yummy salad too in fact next time I make this I will be doing that! Below is my picture of the food as well as the ingredients and directions! I hope you enjoy!!! :)

Makes 4 servings
Ingredients needed:
*14 oz refrigerated ravioli, four cheese which was about 1 1/2 packages of Buitoni
*1 1/4c light balsamic vinaigrette
*1/4c julienne cut sun dried tomatoes, chopped.
*1/2c chopped walnuts
*2 tblsp butter, cold
1)in a large pot of boiling salted water, cook ravioli according to package. Meanwhile in a large skillet over medium high heat bring vinaigrette to a boil. Add sun dried tomatoes and walnuts. Reduce heat and simmer for 2-3 minutes. Whisk in butter until sauce is smooth and shiny.
2) Drain pasta. Add balsamic sauce and heat through.

Shrimp Alfredo

I hope everyone is having a wonderful day and staying warm! All this yucky rainy weather we've been having is turning into snow tonight. I would be more excited about this if it was going to be good snow but with all the rain it's just going to be yucky. Thankfully it isn't supposed to do much just between 1-3 inches. We'll see! So after class last night I had to go to the store to pick up a few things I needed for the house and remembered I had a new recipe book specifically geared towards pasta so I picked up some heavy whipping cream and figured I would find something to make today. Lunch time rolled around and I went through the book and found the recipe for "Alfredo" figured why not make that add shrimp to it and call it a day! It turned out great! The ingredients called for parsley which I did not have, and also Parmesan cheese instead I used a little mild cheddar cheese in it's place. I sauteed the shrimp first in butter and meyer lemon juice with salt and pepper it turned out really good! Next time I make it I'm going to try a veggie Alfredo and add fresh carrots, peas, and broccoli. When I mix it up of course I will add that recipe as well! I hope you can all enjoy this!
<3 to all my fellow foodies!

It was as good as it looks there was a lot of liquid but I did not use as much pasta as the recipe asked for. Once you finish and mix it all together in a bowl use a pasta server to plate it will let the extra sauce drip off.
Gather ingredients:
Active making time: about 10 minutes Total time:25 minutes
makes 6 main dishes
1 package (16 oz) fettuccine (I used angel hair)
1 1/2c heavy or whipping cream
1 tblsp butter or margarine
1/2 teasp salt
1/4 teasp coarsely ground black pepper
3/4c grated parmesan cheese
chopped parsley

1) In a large saucepot, cook pasta according to directions. Drain
2) Meanwhile in a 2 qt saucepan heat cream, butter, salt, and pepper to boiling over medium-high heat. Boil until sauce has thickened slightly about 2-3 minutes. In a serving dish toss pasta with sauce and Parmesan cheese. Sprinkle with parsley.
((This is the recipe in the book I added a dash of garlic salt to the sauce too.)) I added shrimp to mine you could always use chicken!
In a skillet melt 1 tblsp of butter and add shrimp (Honestly I didnt measure how much I put in it I just added enough for me and the kids), cook over medium heat. Sprinkle with salt and black pepper. Cut a meyer lemon in half use half of the lemon and juice it over the shrimp slice the other half and add the slices to the shrimp. Cook through and add to pasta! Enjoy!!

It's been a while!

So an update since I really haven't been working too much on my recipe blog besides editing my recipes and adding them to the tabs you see at the top. I now also have a website for my cooking it is still very fresh and brand new so please bear with me while I work on this blog and my website. I'm not one to publish something before its actually finished but hey maybe I can connect with someone out there who knows a little more about this virtual world of blogging than I do. I have made a wonderful friend who is helping me with the website it is coming along very nicely I'm really proud of it, between mine and his ideas I'm hoping this is going to turn into something pretty big. My idea behind my website is to have the link to my blog, also have my recipes up on the website but I want to also have guest chefs from different parts of the country. I want them to share a recipe along with information on this establishment and eventually offer "living social" type deals for my readers to purchase!
I have started school we are in the dry basics of everything still I can’t even step foot in a kitchen and get cooking until I pass my servsafe exam which I will take in March! We are going over the basics of sanitation, how to handle a clean kitchen, keep your employee's up to date on training, and of course the side of the nasty food Bourne illnesses that you can get from food that is not handled properly. I am also taking a computer class which is pretty interesting. We are actually in class right now and the assignment was to create a blog! I guess I'm a little ahead of the game! :)


So the game plan!:

Please help yourself to my recipes I have already added to the blog, I hope you can find something to get good use out of! I will be adding more, I have a lot more to add. Get more on the site with my recipes so I can actually publish the website, once I do that I am going to create my social networking name for "Hey good lookin' whatcha got cookin". Slowly but surely things are coming together!!