Brookies (chocolate chip cookie brownie bars)

These were in the Sept Oct 2010 issue of Paula Dean. She calls them by the longer name, I say make it easy.

1 c butter softened
1-1/2 firmly packed brown sugar
4 large eggs, divided
2 c flour
1 tsp baking soda
1/2 tsp salt
1 c chocolate chips
1 (6.5 oz) box brownie mix  I used the family size because that is what I had and it worked fine, There wasn't as much cookie marbling as her picture showed but they tasted great.
1/2 c vegetable oil
1/4 c water

Preheat oven to 350, line 13X9 pan with foil and spray foil. Leave a 2 inch overhang.

In large bowl beat butter and br sugar until fluffy, add 2 eggs and beat until well blended.
In med bowl combine flour, soda and salt, add to mixture, stir in choc chips.
Spread dough in bottom of sprayed foiled pan.
In another bowl mix brownie mix , water, oil and remaining 2 eggs until well blended, pour over cookie mix and swirl together with a knife.  Bake 40 minutes  let cool 1 hour, refrigerate 4 hours, cut into bars.

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Zucchini Chocolate Chip Cake

1/2 c softened butter
1- 3/4 c sugar
1/2 c oil
2 eggs
1 tsp vanilla
2 -1/2 c flour
2 Tbs cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
1/2 c buttermilk
2 c shredded zucchini (I leave peel on)
2 c  semi sweet chocolate chips

Cream butter and sugar, beat in eggs, oil and vanilla.
Combine dry ingredients, add to creamed mixture alternately with buttermilk.
Stir in zucchini, pour into greased 9X13 pan. Sprinkle with chocolate chips. Bake at 350 for 45-50 min.

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Tomato Pie

(I have not tried this yet..not a typical Northern dish, this one comes from a friend in Mississippi so I hope if you give it a whirl before  I do you will leave a comment and tell me what you thought!)

1 9 inch pie shell, check out my pie crust recipe here.
7 ripe tomatoes, sliced
1 purple onion, sliced
1/2 c mayonaise
1/3 c shredded mozzarella cheese (or cheese of your choice)
1/3 c grated Parmesan cheese
black pepper to taste
cayenne pepper to taste (opt)
2 Tbs finely minced jalapeno pepper - adjust to taste preference!
Garnish with fresh basil and/or oregano

Preheat oven to 350
bake pastry shell until browned, 8-10 min
slice onion and place in bottom of pie crust, slice tomatoes and arrange over onions. Add peppers to taste.
In bowl, combine cheeses, and mayo and jalapenos, spread over pie evenly. Return to oven for 20-25 min or until golden, top with fresh herbs.

25 cent tablescapin'

Sometimes it's all about the dessert.

Why not a centerpiece of pie!

I love these plates, I got them for 25 cents each. They work just fine with the herb chargers I already have.

  I also found these great glasses at another sale....for 25 cents each!!

Simple and sweet.

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Mini PIes

I first saw these mini pies at Stone Gable, since then they keep popping up so I had to give them a whirl.
Grease 12 wide mouth 1/2 pint jars.

 Press pie crust mix, about 2 Tbs on bottom and up sides.

Prepare pie filling like you would normally.
I did a simple apple and a mixed berry.
Toss with sugar, cinnamon etc. Dot with butter and place top crust over, sealing edges well.
Place on cookie sheet and bake at 350 for 40-50 min or until pies are done.

 

Serve warm or cool. 

Double Chocolate Cream Pie

Crust:
1 c reduced calorie vanilla wafer crumbs, (about 30)
2 Tbs butter, melted and cooled
1 large egg white, lightly beaten

Combine and press into bottom of 9 inch pie plate that has been coated with cooking spray. Bake at 350 for 12 min. Cool.

Filling:
3/4 c sugar
1/4 c unsweetened cocoa
3 Tbs cornstarch
1/8 tsp salt
2 c 1% low fat milk
1 large egg, lightly beaten
1 1/2 oz chocolate, grated
1 tsp. vanilla
1/2 c fat free whipped topping or meringue for one pie.
Combine sugar, cocoa, cornstarch, salt and milk in medium saucepan, stir well with a whisk. Cook stirring constantly for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup of hot mixture to egg, stir well and add heated egg to pan, cook 2 min or until thickened, stirring constantly.

Remove from heat and add chocolate, stir until smooth, add vanilla. Spoon into crust and top with sprayed sheet of Saran Wrap. (This will prevent an unwanted skin from forming)

Let cool and serve with cool whip
OR....
Make meringue and place on hot pie, return to oven  until meringue is browned.


Optional
Meringue:
3 egg whites
1 tsp vanilla
1/2 c sugar
whisk eggs whites until soft peaks form, slowly add vanilla, then add sugar, whisk until stiff peaks form. ( you may use electric mixer)
  Bake 10-15 min or until top is golden.


Recipe from "the best of Coking Light"
per 1/8 recipe, with whipped topping option
calories 265
fat 7.3 g
protein 4.8g
carb 44.8 g
fiber 0.3 g
chol 38 mg
iron 1.2 mg
sodium 237 mg
You may make pie with traditional pie crust or graham cracker crust, nutritional values will change.

Lighter Blueberry Crumb Cake

Topping:
1/2 c sugar
1 tsp cinnamon
2 Tbs unsalted butter, melted and cooled
2 Tbs. oil
3/4 flour

Cake:
1 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp non-fat sour cream
3 Tbsp butter, room temp
3/4 c sugar
2 large eggs plus 1 egg white
1 tsp vanilla
1/2  c plain low fat yogurt
1 c frozen blueberries




Combine topping ingredients, mix until pea size crumbs form, set aside in fridge.

Preheat oven to 350, spray 9 inch round cake pan and place parchment on top, spray again.

Combine flour, baking powder and soda and salt. In another bowl cream butter and sugar until fluffy. Add eggs and egg white and beat until frothy,(3 min). Add vanilla and yogurt until smooth, stir in flour mixture then fold in blueberries.

Spread into pan and top with crumb topping. 

Bake50-55 min, cool on wire 15 minutes before removing from pan.

From All You magazine
Calories for 1/12 recipe 252, 9 g fat, 49 mg cholesterol, 1 g fiber, 4 g protein, 40 g carb, 185 mg sodium

Sauerbraten

1 quart water
2 c red wine vinegar
12 whole cloves
2 bay leaves
3 tsp. salt
3 tsp. brown sugar
1 boneless beef chuck or rump roast (4 pounds)
1/4 c flour
2 Tbs. oil
1 large onion, cut in wedges
5 large carrots, peeled and cut into 2 in pieces , or mini carrots
2-4 celery ribs, cut into 2 in pieces

 In a large bowl combine water, vinegar, cloves, bay leaves, salt and br sugar.
Remove 2 cups and refrigerate for later use.
Pour remaining marinade into a 2 gallon resealable bag, add roast and refrigerate overnight and up to 2 days, turning occasionally if meat is not completely covered.
Discard marinade, pat roast dry and dredge in flour, Over med high heat brown roast in oil and transfer to a roasting pan, add vegetables and reserved marinade. Season lightly with salt and pepper if you like.
Cover and bake at 325 for 3-3 1/2 hours.
Alternative:
Place meat, veggies and marinade into crock pot and cook on high for 4 hours, reduce to med for another 2-3 hours, or until tender.

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