Rosemary

I've discovered a new favorite spice: rosemary! It compliments chicken wonderfully! Thank you, Aunt S, for 'planting' the idea in my head. ;)

Fall Favorites

It's time to see if our followers really follow this blog. =)

Question time: What is your favorite fall food? Please post a recipe for it in your comment.

Some of my fall favorites include:
Apple Crisp (already posted)
Sweet Potato Casserole (I don't have a recipe for it. I just love to eat it.)
Pumpkin Pie (recipe might follow some day)
Pumkin Bars with Cream Cheese Frosting
Potato Cheese Soup (the recipe is sure to end up on here someday)

Stuffed Apple

This is delicious! The idea came from my cousin M.

1 apple
2 T. peanut butter (approximately)

Wash apple and remove the core. Fill it with peanut butter. (If desired, sprinkle with cinnamon.) Serve immediately. Serves 1.

Whipped Cream

A sister at church, C, has got me hooked on homemade whipped cream. She was kind enough to tell me her recipe; and I am sharing it with you. =) This stuff is waaaay better than non-dairy whipped topping!

1 c. (1/2 pint carton) heavy whipping cream
2 T. (1/8 c.) sugar
1/4-3/4 t. vanilla extract

Combine ingredients in mixer bowl. Beat with electric beaters until thick.

Note: sugar and vanilla amounts may be adjusted to taste.

Apple Crisp

Cooler weather, colorful leaves, clear blue skies. . .it's definitely October, and time for apple crisp!

5 c. sliced, pared apples
1 c. brown sugar
3/4 c. flour
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter

Arrange apples in a buttered 9-inch pie plate. Combine brown sugar, flour, oats, and cinnamon; cut in butter until crumbly. Press mixture over apples. Bake in moderate oven (350 degrees) for 45-50 minutes or until top is browned. Serve warm with ice cream or whipped cream.

Chocolate Chip Cookie-Brownies

Inspired by Betty Crocker*

Walking through the grocery store one day, I caught sight of a box of Betty Crocker brownie mix. But it was no ordinary brownie mix. It had a pouch of chocolate chip cookie mix inside the box as well. The idea was to prepare both batters separately, then drop the cookie dough on top of the brownie batter. I was instantly intrigued. But, refusing to go the simple route and buy the mix, I resolved to develop my own scratch recipe for these delicious-sounding cookie bars. Weeks passed, and I was too busy to try making a new recipe. But the idea did not leave me. Finally, more than a month after my eyes fell upon the mix in the store, I determined to begin the experiment. Success met me with the first attempt; and here is the resulting recipe:

Brownie layer:
½ c. flour
2/3 c. cocoa powder
¼ t. baking powder
¼ t. salt
2 eggs
1 c. sugar
½ t. vanilla
½ c. melted butter

Preheat oven to 350°. Grease an 8x12” baking dish (9x13” might work as well, but you will have thinner bars). Line pan with foil; grease foil. In a small mixing bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Beat eggs in a small or medium mixing bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Gradually add cocoa mixture until well-blended.
Spread batter in prepared pan.

Cookie top:
½ c. sugar
½ c. brown sugar, packed
½ c. butter
2-3 t. vanilla
1 egg
1 1/3 c. flour
½ t. baking soda
½ t. salt
1 c. chocolate chips

Cream sugars, butter, egg, and vanilla. Add remaining ingredients and mix thoroughly. Drop by teaspoon on top of brownies; gently spread with a spoon if desired. Bake for 30-35 minutes or until top is golden-brown. Cool in pan on a wire rack; gently remove from pan by lifting edges of foil. Cut into bars.

*Betty Crocker is a registered trademark of General Mills Corporation

A Fun Idea...

(This idea was given to me by my boss.)

-Prepare your favorite batch of from-scratch brownie batter (or use a mix if you must).
-Spread half the batter in a prepared baking pan.
-Lay dark chocolate bars over batter.
-Top with remaining batter and bake as usual.

Yummy!