Brownies Made With Rhubarb

I have a huge patch of rhubarb growing in my yard. I bake a few pies every year but there is still lots of rhubarb, so I have frozen it, canned it, made jams, etc. But I’m always looking for other ways I can use it. I found this recipe at  “The Endless Meal” recently and thought it was delicious. My husband said it was okay but that he would rather have regular brownies. I defense of these wonderful brownies, my husband doesn’t like to try new things and doesn’t like change. So here is the recipe – try it and decide for yourself.

Dark Chocolate Rhubarb Brownies

Ingredients:

• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder (I used Hershey dark chocolate cocoa powder)
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup diced rhubarb
• 1/2 cup dark chocolate chips
• 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat oven to 375 degrees. Line an 8″x8″ baking pan with parchment paper and lightly butter the top.
2. In a medium sized bowl whisk together the sugar, vegetable oil, eggs, and vanilla. In a large bowl whisk together the flour, cocoa powder, and sea salt.
3. Stir the wet ingredients into the dry ingredients and mix the until they are just incorporated. Mix in the rhubarb, chocolate chips, and nuts. The batter will be quite thick.
4. Pour the batter into the prepared baking dish and spread it out so that it is even in the pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Make sure not to overcook the brownies so they don’t dry out.
5. Remove the brownies from the oven and let them cool completely before cutting.

 

I’m confident you will like them. These are very moist and the rhubarb adds a unique flavor.

 

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Crustless Asparagus Quiche

It’s been a while since I shared a recipe here and I thought it was time to post one. I developed this recipe a couple of weeks ago and we really like it so I thought there would be others who liked it too. It’s great with a side of bacon and some fresh fruit.

Crustless Asparagus Quiche

Ingredients:

• 2 Tbsp butter
• 1 onion, minced
• 3 cloves garlic, minced (I actually use more like 5 – use more or less depending on your tastes – we love garlic)
• 1 cup diced asparagus (I cut them about 1 inch or so)
• 3 cups shredded Cheddar cheese
• salt & pepper to taste

 

Directions:

1. Preheat oven to 350 degrees F. Lightly grease pie pan.
2. Heat butter in skillet over medium-high heat. Add onions and garlic, stirring until soft.
3. Add asparagus, and continue to cook until asparagus is soft. Season lightly.
4. Combine eggs and cheese, and salt & pepper if desired. (I like to season the asparagus mixture and the egg mixture separately.) Add asparagus mixture to egg mixture and spoon into pie pan.
5. Bake in preheated oven for 30 minutes or until eggs are set. Cool about 10 minutes before serving.

 

It’s delicious! I made it for the first time a couple of weeks ago, and again last night (breakfast for dinner).

We get a plentiful crop of asparagus in our garden, and there’s more each year than the year before, so we eat a lot of asparagus in our home.

I hope you like it as much as we do!

 

 

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Sensational Sunday Supper!

What a wonderful Sunday dinner we had! I found a website that has awesome recipes, it’ called Dessert Now, Dinner Later – A culinary graduate sharing recipes, knowledge, and skills. Almost everything we had for dinner on Sunday was from a recipe from this site; Root Beer Pulled Pork Sandwiches, KFC Copycat Cole Slaw, and Peach Cobbler Crisp. It was a family day, and let me say the family loved everything on the menu. As I do, I’m sharing the recipes since they were so yummy! Usually I only put one recipe per post, but I’m sharing all three here.

Root Beer Pulled Pork Sandwiches

Ingredients:

• 3 lb boneless pork roast (mine was actually just over 3.5 lbs.)
• 1 tsp salt
• 1/4 tsp pepper
• 1 (12 oz) can root beer (I used A&W)
• 1 (18 oz) bottle barbecue sauce (I used our favorite – Sweet Baby Ray’s)
• hamburger buns (as many as you need – this recipe makes a generous amount of pulled pork

Directions:

1. Spray the inside of your crock pot with cooking spray (I like to use olive oil spray). Sprinkle salt and pepper on the pork roast and set inside the crock pot.
2. Pour the root beer over the roast. Cook for 6-8 hours on the low setting on your crock pot, or until the roast shreds easily.
3. Remove the meat, and shred it. Reserve 1 cup of the root beer liquid from the crock pot, and discard the rest. After shredding return the meat and the liquid to the crock pot, and add the barbecue sauce. Mix thoroughly and cook for another 30 minutes. Serve warm over hamburger buns.

This is so delicious and so easy that we’ll be eating this often, and it’s a great thing if you’re feeding a crowd!

Copycat KFC Cole Slaw

Ingredients:

• ½ cup light Miracle Whip (I used mayo)
• ¼ cup buttermilk
• 1 ½ Tbsp apple cider vinegar
• 2 Tbsp lemon juice
• 1/3 cup sugar
• ½ tsp salt
• 1/8 tsp pepper
• ½ tsp celery salt or celery seed
• 16 oz bag shredded cole slaw cabbage mix

Directions:

1. Mix everything but the cole slaw mix in a large bowl.
2. Stir in the cole slaw cabbage mix, making sure that it’s mixed thoroughly.
3. Chill in the refrigerator for at least 2-3 hours before serving. Stir again.

This really does taste very similar to KFC’s cole slaw!

Peach Cobbler Crisp

Ingredients:

• 2-3 (15 oz) cans peaches (I used a 1 quart jar of peaches that I canned last fall – to help thicken the liquid from the peaches, mix 1 Tbsp corn starch with 1 Tbsp sugar, and sprinkle over the peaches and mix in.)
• 1 box white cake mix
• 1 maple & brown sugar oatmeal packet
• ½ cup butter (cut into pieces)
• Cinnamon

Directions:

1. Preheat over to 350 degrees.
2. Dump peaches in bottom of greased 9×13” pan, and sprinkle with desired amount of cinnamon.
3. Sprinkle the cake mix over the top, breaking up any clumps. Sprinkle more cinnamon before topping evenly with oatmeal packet and butter.
4. Bake 40 minutes, or until the top is browned and the filling is bubbly. Serve warm with vanilla ice cream.

My son said this was the best peach cobbler he’s ever had! Now that’s a great review!

I recommend checking out the Dessert Now, Dinner Later site for more great recipes!

http://www.melanieyoung.net

Stuffed Zucchini

If you’re anything like me, you eat lots of zucchini in the summer. We have a large garden and eat lots of vegetables in general in the summer for that matter. I always love to find new ways to cook zucchini. It’s not so much that I get tired of eating it; but rather that I get tired of fixing it the same way. So I enjoy finding different ways to serve it. This is great because you can serve it as a one dish meal if you choose, or eat it with a salad.

Stuffed Zucchini

Stuffed Zucchini

Ingredients:

• 3 zucchini
• 1 lb pork sausage
• 1 cup dry bread crumbs
• 1 clove garlic, minced
• 1 (32 oz) jar spaghetti sauce
• 1/2 cup Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in 9×13 baking pan. Pour spaghetti sauce over squash and cover pan with foil.
3. Bake in preheated over for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

I used spaghetti sauce that I canned last fall using tomatoes, onions, etc from out garden so that made this recipe extra special for me.

This recipe came from allrecipes.

www.melanieyoung.net

Lemon Rosemary Zucchini Bread

Lemon Rosemary Zucchini Bread

Lemon Rosemary Zucchini Bread

Who doesn’t love zucchini bread? The problem is that I didn’t want to use the same old recipe. I had some lemon in the refrigerator and also thought it would be great if I could use some herbs from my garden. Any time I can use vegetables and/or herbs that we’ve grown ourselves, I’m a happy woman! So I googled, and this is what I found.

Ingredients:

• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp minced fresh rosemary
• 2 eggs
• 1/2 cup melted unsalted butter
• 1/4 cup olive oil
• 1/2 tsp salt (omit if using salted butter)
• 1 1/4 cup sugar
• 1 tbsp lemon zest
• 3 cups grated zucchini

Directions:

1. Preheat oven to 350 degrees. Prepare two 4×9” loaf pans, either coating with butter or spray with baking spray.
2. In a large bowl, whisk (I sifted) together the flour, baking soda, baking powder, salt, and rosemary.
3. Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.
4. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
5. Divide batter/dough into two loaf pans. Bake in a 350 degree oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
6. Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

So yummy!  This recipe came from www.simplyrecipes.com.

www.melanieyoung.net

Double Squash Bake

This is a great recipe for zucchini and yellow squash. You don’t have to heat up your kitchen by turning on the oven because you “bake” this in your crockpot! I sometimes get stuck in a rut cooking zucchini and other squash the same way all the time. So I thought there have to be good recipes using your crockpot and I was thrilled to find this one.

Double Squash Bake

Ingredients:

• 1 1/2 lb zucchini
• 1 1/2 lb yellow squash (summer squash)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic salt
• 1/4 cup butter
• 3 tbsp fine dry bread crumbs
• 3 tbsp grated Parmesan cheese

Directions:

Cut both squash into ½ inch pieces. Place in the bottom of crockpot. Sprinkle with salt, pepper, and garlic salt. Dot with butter, sprinkle with bread crumbs and cheese.

Cover and cook on low for 6 to 7 hours or until tender.

I got this recipe from www.cdkitchen.com.

This was absolutely delicious! I got a little more creative with the seasonings – I like lots of flavor. Also, if a little butter is good, more is better. So I added more butter and cheese.

http://www.melanieyoung.net