Amy Packer’s Black Bottom Brownies


Amy Packer's Black Bottom Brownies

Amy Packer’s Black Bottom Brownies


Grange Fair Winner

Cheese Chip mix
8 ounces cream cheese
1 egg, unbeaten
1/8 teaspoon salt
1/3 cup granulated sugar
6 ounces chocolate chips

Dough mix
1 1/2 cups flour
1/4 cup cocoa
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon baking soda
1 cup water
1 tablespoon vinegar

Combine cheese/chip mix except for the chips. Beat well. Then stir in chocolate chips. Set mix aside.

Mix Dough mix. Pour batter into a greased 9 x 13-inch pan. Drop teaspoonfuls of cream cheese mix randomly over the batter. Bake 15 to 20 minutes at 350 degrees F. Cool and refrigerate. 24 brownies

Final Comments: Amy Packer 2 time blue ribbon winner is age 12. Mom Helen Packer says her skill come from “the home skills part of her home schooling curriculum”. She will tackle any kind of dessert.

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Chicken with Olives

Chicken with Olives

Substitute green olives if you can’t find Greek-style black olives.

4 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons olive oil or vegetable oil
1 medium onion, minced finely
3 cloves garlic, minced
1 to 2 cups chicken broth
12 Kalamata or other Greek-style or
Mediterranean-style olives

Season chicken with salt and pepper. Coat with flour and shake off excess. Heat vegetable oil in a wide skillet over medium-high heat. Add chicken thighs and cook 5 minutes; they should be golden. Turn the thighs and cook 5 minutes more.

Remove chicken to a plate. Add onion and garlic to the pan and cook about 5 minutes, until softened. Add chicken broth. Bring to a boil over high heat and add chicken back to pan. Lower heat and boil gently for about 20 minutes, or until chicken is cooked through and the liquid is quite reduced and sauce-like.

While the chicken cooks, pit olives if necessary. Chop and add to pan.

Serves 4.

Chicken Scrumptious

Chicken Scrumptious

Chicken pieces
Vegetable oil
Garlic powder
Salt and pepper to taste
Worcestershire sauce

Rub each piece of chicken with oil, and lay in a 13 x 9-inch baking dish. Sprinkle with garlic powder, salt and pepper. Pour 2 or 3 tablespoons Worcestershire sauce over chicken. Bake at 350 degrees F for about 1 hour, covered. The chicken and the gravy it makes will be a beautiful golden brown.

Serve over rice.

Banana Cream Brownie Squares :)

Banana Cream Brownie Squares

Banana Cream Brownie Squares


3/4 cup dry roasted peanuts, chopped
1 (15 ounce) package brownie mix (plus ingredients to make brownies)
3 medium bananas divided
1 1/4 cups cold milk
1 package vanilla instant pudding and pie filling
1 (8 ounce) container frozen whipped topping, thawed
12 strawberries
1 (1 ounce) square semisweet chocolate for baking (optional)

Preheat oven to 350 degrees F.

Chop peanuts. Prepare brownie mix according to package directions, stir in 1/2 cup of the peanuts. Pour into a 9 x 9-inch baking dish. Bake according to package directions. Cool completely.

Slice 2 bananas; place in single layer over brownie.

In a small bowl, whisk pudding mix into milk. Beat until mixture just begins to thicken. Gently fold in 2 1/2 cups of the whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes.

Sprinkle remaining peanuts over pudding mixture. You can grate the chocolate for garnish over top of the dessert.

Almond Joy Fudge



Almond Joy Fudge

Almond Joy Fudge

2 (12 ounce) packages semisweet chocolate chips
2 (14 ounce) cans sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces) mini Almond Joy candy bars,
cut into 1/2-inch pieces

Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches.

In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.

Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares.

Asian Chicken and Noodles

Asian Chicken and Noodles

1 (3 ounce) package chicken flavor instant ramen noodles
1 (16 ounce) bag frozen broccoli, carrots and water chestnuts*
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce

Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegetables. Cook 3 minutes, stirring occasionally; drain.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir until browned, about 8 minutes. Stir in noodles, vegetables, stir-fry sauce and reserved seasoning packet; heat through.

* Or substitute 1 (16 ounce) bag frozen broccoli cuts.

Chocolate Honey Fondue

Chocolate Honey Fondue

2 (3.5 ounce) bars Toblerone dark chocolate*
3 ounces dark chocolate
1/2 cup heavy whipping cream
3 tablespoons Grand Marnier
2 tablespoons honey

Place all ingredients in the fondue pot. Melt, stirring constantly over low heat. When chocolate is melted and mixture is smooth, start dipping!

* This is the European chocolate that has honey nougat mixed in it.

Apricot Cream Fondue

Apricot Cream Fondue

1 (30 ounce) can unpeeled apricot halves, drained
1/3 cup granulated sugar
1 tablespoon cornstarch
3/4 cup whipping cream
1 tablespoon lemon juice
Angel food cake cubes
Apple slices
Banana slices
Pineapple chunks

Blend apricots in blender. In fondue cooker, combine sugar and cornstarch. Stir in apricots, cream and lemon juice. Cook and stir until thickened and bubbly. Place on fondue burner. Use fruit as dippers.

Crockpot Apple Pie

Crockpot Apple Pie

8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit baking mix
1 cup biscuit baking mix
1/3 cup packed brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla extract and the 1/2 cup biscuit baking mix. Spoon over apples.

Combine the 1 cup biscuit baking mix and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on LOW for 6 to 7 hours or until apples are soft.

Candied Apples

Candied Apples

This recipe produces a very red, shiny candied apple. You can substitute a drop of cinnamon oil for the candies. After the apples are cooled, you can wrap them in colored plastic wrap and tie shut with curling ribbon. Makes a nice Halloween party treat. – Submitted by Irene Russell

8 apples
3 cups granulated sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candies
1 teaspoon red food coloring

Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside.

Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed.

Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.

Makes 8 apples (8 servings).

Carnival Puffs

Carnival Puffs

1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1 1/4 cups granulated sugar
2 small eggs
1/2 cup water
2 cups vegetable oil

Sift flour, salt, baking powder and 1/4 cup sugar together.

Combine eggs and water and blend into the dry ingredients.

Dip a tablespoon into a glass of cold water and then dip it into the batter for a heaping spoonful. Using a rubber spatula, slide the batter off the spoon into a deep pan or fryer with hot vegetable oil. Fry 2 or 3 puffs at a time until golden brown, about 3 minutes. Drain on paper toweling and roll in the remaining 1 cup of sugar while still hot.

Makes 10 to 12 puffs.

Butter Pecan Popcorn

Butter Pecan Popcorn

Butter Pecan Popcorn

8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 cup broken pecans
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding mix
3/4 teaspoons vanilla extract

Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degrees F oven while making coating.

In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300 degrees F oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely.

When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

Yields 9 (1-cup) servings.

Chocolate Ravioli with Raspberry Sauce

Chocolate Ravioli with Raspberry Sauce


Serves 4

6 tablespoons heavy cream
3 ounces bittersweet chocolate
3 ounces butter

Combine over low heat, stir until melted and refrigerate until set.

2 tablespoons cocoa powder
2 tablespoons hot water
2 tablespoons melted bittersweet chocolate
1 1/2 cups semolina flour
1/4 cup granulated sugar
3 eggs

Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.

Pass dough through a pasta machine according to manufacturer

S’More Meltaway Pie

S'More Meltaway Pie

Makes 8 servings.

20 squares Honey Maid Honey Grahams,
finely crushed (about 1 1/2 cups)
1/3 cup butter or margarine, melted
1 (12 ounce) jar hot fudge sauce, divided
1 pint vanilla ice cream, slightly softened
16 Jet-Puffed Marshmallows, halved

Mix graham crumbs and butter or margarine until well combined. Press firmly on bottom and side of 9-inch metal pie plate.

Bake at 350 degrees F for 10 minutes or until lightly browned. Cool completely.

Carefully spread about half the fudge sauce over the bottom of the crust. Spread with softened ice cream. Freeze, covered, for 5 to 6 hours or until firm.

When ready to serve, preheat broiler and remove pie from freezer. Place marshmallow halves, cut-side down, on top of pie. Broil 4 inches from heat source until marshmallows are golden brown and puffed, about 2 minutes. Serve immediately with remaining fudge sauce.

Cherry Cream Puff Ring

Cherry Cream Puff Ring

1 cup water
1/2 cup (1 stick) butter
cherry cream puff ring

cherry cream puff ring

1 cup all-purpose flour
4 eggs
1 cup milk
3/4 cup sour cream
1 (3 3/4 ounce) box vanilla instant pudding mix
1/4 teaspoon almond extract
1 (21 ounce) can cherry pie filling

Heat oven to 400 degrees F.

Heat water and butter to boiling in a 1-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoonful onto greased cookie sheet to form an 8-inch ring. (To form ring, place an 8-inch round cake pan on cookie sheet and trace around it; drop dough inside circle.) Smooth with spatula. Bake until puffed and golden, 50 to 60 minutes. Cool ring.

Cut off top with sharp knife; pull out any soft dough.

Beat milk, sour cream, dry pudding mix and extract in small bowl on low speed until blended, about 1 minute. Fill cream puff ring with pudding mixture; spoon 1/2 cup of cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining cherry filling on top. Refrigerate until serving time.

Banana Split Cheesecake

Banana Split Cheesecake

Banana Split Cheesecake

3 cups vanilla wafers, crushed
1 1/2 cups roasted peanuts, crushed
1/2 cup granulated sugar
8 teaspoons butter, softened

Process crust ingredients and pat into bottom of and 3/4 up side of a 10-inch springform pan. Line outside of pan with foil (shiny side facing out).

In large mixing bowl, beat together:

1 pound cream cheese, softened
3/4 cup granulated sugar
2 teaspoons lemon juice
4 eggs
3/4 cup sour cream
4 (medium to large) bananas, mashed

In a large mixing bowl, beat cream cheese, sugar and lemon juice, mixing all three together well.

Beat in the eggs. Stir in sour cream and bananas.

Preheat oven to 350 degrees F. Pour filling into prepared crust, bake about 1 hour until light brown on top.

Cool completely at room temperature. Chill about 24 hours before serving.

Apricot Earl Grey Ice Cream

Apricot Earl Grey Ice Cream

1 cup (about 6 ounces) dried apricots
1/3 cup plus 2 tablespoons granulated sugar
2/3 cup water
1 1/2 cups milk
2 tablespoons Earl Grey tea leaves
1 1/2 cups heavy cream
Pinch of salt
4 egg yolks
1 tablespoon apricot brandy or orange liqueur

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes.

Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine-meshed strainer.

Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.

In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan.

Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil.

Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally.

Whisk in the reserved apricot puree and the brandy until blended. Cover and refrigerate until cold, at least 6 hours or overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Apple Pie Applesauce

Apple Pie Applesauce

Apple Pie Applesauce

8 medium size apples
1 cup water
2/3 cup brown sugar
1/2 teaspoon cinnamon

Peel, core and cut up apples into medium saucepan. Add water and simmer until apples are tender. Mash the apples with a potato masher.

Add brown sugar, cinnamon and continue simmering 5-10 minutes.

Kale Salad Recipe

2 bunches kale leaves, very finely chopped
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 tsp chili powder
½ tsp sea salt

Place the kale leaves in a serving bowl.
In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
Pour over kale and toss to combine well.
Taste and adjust seasoning before serving.
Nutritional information
Per serving (About 1½ cups / 121g-wt.):
130 calories (90 from fat) | 10g total fat | 1.5g saturated fat | 3g protein | 11g total carbohydrate (2g dietary fiber, 0g sugar) | 0mg cholesterol, 250mg sodium

strop drop sizzle shish kabobs

strop drop sizzle shishcabobs


1 bottle teriyaki marinade
1 clove garlic, minced Black pepper, freshly ground
2 pounds beef or chicken, cut into 2-inch cubes
1 pound large white mushrooms
2 pints cherry tomatoes
2 bell peppers, cut into 1-inch squares
2 onions, cut into 1-inch slices
1 can chunked pineapple
Bamboo skewers, soaked in water

In a large bowl, mix marinade, garlic and black pepper. Add beef or chicken; marinate 2 hours in the refrigerator.

Alternating meat, vegetables and fruit, thread ingredients on individual skewers. Turning often, broil or grill skewers for about 20 minutes.

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