Archive for » July 24th, 2009«

Brownies

24
Jul 2009
By

Here is a quick and easy recipe that makes Rocky Road Brownies.

rockyroadbrownies1 box (1 lb 6.5 oz) brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs or 3 eggs
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 1/2 to 2 cups miniature marshmallows
1 1/2 cups chopped peanuts

1. Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudge type (or 3 eggs for cake type brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
3. Immediately after removing from oven, sprinkle with 1 1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet for about 2 minutes.) Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered.

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This sounds yummy

24
Jul 2009
By

I was surfing the net looking at insurance quotes, checking out Amazon.com, etc. I got bored with that and dug out some recipes I had and found this yummy sounding one.

punchbowlcake 1 box devil’s food cake mix
Water, vegetable oil and eggs as called for on cake mix box
4 cups milk
4 teaspoons grated orange peel
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
1 cup chocolate-flavor syrup
2 cans (15 oz each) mandarin orange segments, drained
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray.
2. Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
3. Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
4. Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
5. Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

High Altitude (3500-6500 ft): Make cake mix following high altitude directions on box for 13×9-inch pan.

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