No matter how many you make, you will wish you made more!! I have used this recipe twice now. Both times I used 10.25 oz pouch of Betty Crocker Fudge Brownie Mix (I stock up when it goes on sale for 99 cents). It makes exactly 12 regular size muffins if you fill the cups half full. I use the oil, water & egg quantities listed on the package. This recipe is so simple & such a great yummy treat.
I found this recipe last fall & already have an acorn squash to make it again this year. Acorn squash is very difficult to cut through. Microwave it for a few minutes and then it slices easily. Other reviews suggest cooking entirely in the microwave, but I prefer roasting it in the oven. It smells so good while it's cooking. Also, since I'm from the south I use way more butter & a little extra brown sugar. I haven't tried this with molasses but I'm sure that would be good too. This is very good served with ham. Great fall recipe!!
Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two. The fresher it is, the better this works, so I do this as soon as I get home from the store (also makes weeknight cooking quicker & easier when I am ready to make). I also like to line the baking sheet with aluminum foil for easy clean up. Instead of tossing with olive oil I spray with cooking spray after the asparagus is spread in an even layer on the sheet. I promise it tastes just as good. Then I sprinkle with coarse salt & fine pepper (sprinkle from up high to more evenly distribute the seasonings).
As with any recipe, this can be tweaked according to personal preference. I love this version of this recipe and I also love the original at J. Alexander's. They are very similar. Note: This is a lot of choppping. The recipe is simple but a labor intensive and time consuming unless you have Wolfgang Puck's knife skills. Allow extra time and make ahead. I also recommend good music and your favorite glass of wine. My personal preferences: I use a 2:1 ratio of orzo to wild rice. I use regular balsamic vinegar instead of white (for simplicity). I use Craisins instead of currants. I double the dressing recipe and add until it looks right.
Great technique for cooking a boston butt. I used liquid smoke and sesame oil but I would use much more next time as the flavors didn't come through as much as I would like (personal preference).
Good basic instructions for roasting asparagus. Guests who have said they don't like asparagus have liked it prepared this way. The flavor of the parmesan did not stand out. Next time I will try adding it in the last few minutes and reserve some to add at the table. If you're on a budget you can leave the parmesan out and it still tastes great.
I love this recipe. I have made it many times for pot lucks, work, sunday brunches, etc. There are never leftovers. I use honeybaked ham (buy by the slice) in this recipe and I eliminate the chicken because I love cheese and ham. I use reduced sodium cream of chicken, reduced fat (not fat free) sour cream, and 2% cheddar cheese. I double the amount of cheese. Pre-shredded cheese doesn't seem to melt as well and 2% definitely doesn't melt as well, so just for the topping I use regular cheddar cheese that I shred myself. I have used fresh onion, frozen onion and an onion soup packet. Fresh onion was by far the best. Onion seems to lose its flavor after it's frozen (might be in my head) and the soup mix made it taste like it came out of a can (that might be in my head too). I usually double this recipe and bake it in a large deep lasagna pan. There still aren't leftovers when I double it. I have even taken TWO double pans to work and there were no leftovers. I would like to try making potato pancakes (like you do with leftover mashed potatoes) but I never get to try it because there are never leftovers. Maybe one day.
This is a great recipe! The sauce had too much vinegar for my preference. Add a little vinegar at a time, to taste. I used 80/20 ground beef and it only took 1 hour to bake. I cooled the meatloaf 1 hour, then chilled it in the freezer for an hour or so. It was easy to get thin slices with a large sharp chef's knife. I sauteed the sliced meat on a large pancake griddle. The fat content of the beef made it cook up like bacon. I normally would not buy 80/20 beef but it worked great in this recipe since you can drain most of the fat when it comes out of the oven. Thank you for sharing this recipe.
Perfect as written for super fast weeknight cooking. I had a little more time so I also added canned chipotles in adobo sauce and a few tablespoons of the cooking liquid from the pork roast I had in the crock pot. Simmered for 20 minutes then mashed about half of the black beans for more of a "refried beans" type side. I also topped with a little bit of shredded smoked gouda cheese. Everyone loved it. Rinse the beans first for fresher taste and less sodium. I served this along with pork roast and yellow rice. I added sauteed onion and diced canned green chiles to the yellow rice then garnished the rice with sliced green onions. I had just a little bit leftover the next day so I reheated with a tablespoon of salsa then made a burrito. Really good.
I followed the recipe exactly as it was written. It turned out wonderful. The texture is just soft enough to eat alone and just hard enough to dip in milk or coffee. It's not too sweet so it is perfect to dip in coffee with sweetened flavored cream. Delicious with Nutella! I combined white chocolate, coconut oil and vanilla chai latte drink mix and dipped one end of the biscotti into the white chocolate mixture. SO GOOD
I used Evan Williams Eggnog and served with walnuts and homemade blueberry syrup. I always add a surprise fried egg, over-easy, to the middle of any pancake stack. Pancakes reheat so well refrigerated or frozen so I make extra while the griddle is hot.
I have made this several times. I substitute whole cranberry sauce for dried cranberries. Spoon small layer on top of the other filling ingredients. Delish!
