Thursday, December 29, 2011
1 chocolate cake mix
1 small package instant pudding
2 c. milk
1 (12 ounce) package chocolate chips
1 tub chocolate frosting (optional)
Mix cake mix, pudding and milk until blended.
Pour into a greased cookie sheet.
Sprinkle chocolate chips on top.
Bake at 350 for 20-25 minutes
Let cool and spread frosting on top
Depending on your oven, sometimes these will only take 20 minutes. Check the brownies 20 minutes in
Tuesday, October 25, 2011
Sunday, May 22, 2011
1 head cabbage, chopped
1 white onion, chopped
1 red onion, chopped
2-3 tomatoes, chopped
1 bunch of cilantro, chopped
1 can chopped jalepenos
1 tbsp. pepper
1 tpsp. salt
1 tbsp. garlic powder
juice one lime and one lemon
Combine all together and let sit.
Thursday, February 24, 2011
Friday, October 29, 2010
3 1/4 cups old fashioned oats
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup + 2 Tbsp. brown sugar
3/4 cup pumpkin puree
1/4 cup honey
*2-3 Tbsp. coconut oil, melted (or other oil or butter)
1 tsp. vanilla extract
1/2 cup chocolate chips
Preheat oven to 350°F. Spray an 8x8-inch square baking pan or an 8x11-inch bar pan with cooking spray or line with parchment paper.
In a large bowl, combine oats, spices and salt. In a separate bowl, whisk together brown sugar, pumpkin, honey, coconut oil and vanilla until smooth. Pour over oats and stir well, until all of the oats are coated and moist. Stir in chocolate chips.
Evenly press granola into prepared pan. Bake for 30-35 minutes or until golden brown. Remove from the oven and let cool about 10 minutes. Carefully flip pan over onto a cutting board, or lift parchment paper out of the pan. Cut into bars and separate them a little bit so they can cool completely.
You can easily double this recipe, especially since they don't last long! Just bake it in a 9x13 pan.
*The first time I made the granola bars, I didn't use any oil but I thought I would add it the second time to see if it would make the bars a little more moist and plyable. There was not much difference between the two. The second batch was more moist but the oil didn't make them more pliable. Either way they were great
Saturday, October 9, 2010
Monday, September 13, 2010
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...
Serve drizzled with a bit of olive oil and a generous dusting of cheese.