Buckeye brownies, Spanish chicken casserole, English toffee

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Football season is here, so we need to make these brownies right away! Go Bucks!
Buckeye brownies
1 box of brownies of your choosing
For peanut butter cream:
1/2 C unsalted butter, softened
1 C creamy peanut butter
2-1/2 C powdered sugar
1 tsp. vanilla extract
1-2 TBS milk or heavy whipping cream
pinch of salt
GLAZE:
1 C semi-sweet chocolate chopped or chips
1/4 C creamy peanut butter
Make brownies following directions on box.  After brownies have cooled, prepare peanut butter cream. Beat butter and peanut butter on medium speed for 2 minutes. Add powdered sugar, 1/2 cup at a time. Next add vanilla, 1 TBS milk and salt. Continue to beat on medium for another 1 to 2 minutes. If cream is too thick, add a little milk. If it’s too thin, just add more powdered sugar. Spread butter cream over cooled brownies.
Glaze: Melt 1 cup chocolate chips and 1/4 cup peanut butter together in a saucepan on medium-low heat. Stir constantly until smooth. Let this chocolate-peanut butter mixture cool for a few minutes then pour glaze over butter cream. Taking a spatula, smooth glaze evenly over top. Chill brownies one hour before serving.
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Spanish chicken casserole
1 rotisserie chicken (shredded)
1 bag corn chips
2 C sour cream
2 cans cream of chicken soup
1 small can chopped green chilies
2 C shredded cheese
Crush corn chips and place in a 9×13 inch pan. In a medium size bowl combine shredded chicken, sour cream, chicken soup and green chilies, mix well. Pour this over crushed corn chips. Cover with shredded cheese. Bake at 350 degrees for 30 minutes.
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English toffee
1 C butter
1 C granulated sugar
3 TBS water
1 C toasted pecans broken in pieces – toast in 350-degree oven for about 10 minutes
milk chocolate chips
Place toasted pecans in bottom of 8×8 Pyrex pan. Put butter, sugar, and water in medium heavy sauce pan and cook at high temperature (break up butter in small pieces in the sauce pan). Stir with wooden spoon throughout cooking time. Cook until mixture turns an amber color, starts to leave sides of pan, and is slightly smoking. Take off heat and turn immediately over onto prepared nuts. (Cooking time is relatively short, depending on your stove, approximately 7-8 minutes with a gas stove and 10-11 minutes with an electric stove.) Let toffee cool for 8-10 minutes, then sprinkle with milk chocolate chips. When chips are melted, swirl around with knife. Let chocolate set. This takes several hours. When chocolate is set, turn over toffee on wax paper and break into pieces.
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Thought – It’s never too late to be happy, but it’s all up to you and no one else!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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