Homemade Butterscotch Brownies

Homemade Butterscotch Brownies is a quick and easy recipe. This is one brownie that your family will love and ask you to make often. They are chewy and sweet with butter and brown sugar. You can make them with or without the coconut and/or nuts.

Ingredients

1/3 c. butter
1 c. brown sugar
1 egg
1/2 tsp. salt
3/4 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 c. coconut (optional)
1 (6 oz.) pkg. chocolate chips
1/2 c. nuts, chopped (optional)

Directions

Preheat oven to 350°. Grease an 8 or 9 inch square pan. 

Melt butter in medium saucepan. Set aside until cool.

Add brown sugar, egg, salt, flour, baking powder, and vanilla. Blend ingredients well.

Mix coconut, chocolate chips and chopped nuts.

Spread in prepared pan. 

Bake for 25 minutes.

Do not over bake the brownies.  They may look like they are not quite done, but remove them from the oven and allow them to cool.  If you over bake the brownies, they will be hard and dry.

 Baked Beans and Sausage Casserole

This is a very simple and easy meal that satisfies the hunger and people ask for more. The diced tomatoes are optional. It calls for draining off the liquid. You can  leave it in and cook the baked bean dish longer or at a higher heat to evaporate the extra liquid, or pour it into a container cover with a lid and place it in the refrigerator to use in another dish.

Ingredients

1 lb. Italian sausage, hot sausage or your favorite sausage
1 c. smoked ham, cut up (Optional)
1 onion, chopped
1 green pepper, chopped
2 (15 oz.) cans pork and beans ** see below
1 (14.5 oz) can diced tomatoes, drained (Optional)
1 to 2 tsp.  mustard
1/3 to 1/2 c. ketchup
1/4 to 1/2 c. brown sugar
1 Tbs. molasses
salt and pepper to taste

Directions

Preheat oven to 325°.

In a large cast iron skillet, crumble and cook the sausage over medium heat until no longer pink. 

Add the onions and pepper to the skillet. Saute until the vegetables are tender. Drain.  

Add the pork and beans, and diced tomatoes. Mix in, using the minimal measurement amounts first, mustard, ketchup, brown sugar and molasses. Stir to mix. Taste the baked bean mixture to see if it needs more mustard, brown sugar or ketchup.  We like a sweeter base, while others like it less sweet. Salt and pepper to taste. 

Bake for 1 hour.

***You can use  1 (28 oz. ) can baked beans instead. just omit the mustard, ketchup and brown sugar from the ingredients. 

Creamy Chicken Enchiladas

Creamy Sour Cream Chicken Enchiladas

Most of the enchiladas we make are made with beef, but here is a different variation of the recipe where we use chicken.  It is a great way to use up any left over chicken that has already been cooked if you have some extra on hand. 

Ingredients

8 (8 inch) four tortillas
1 lb. chicken breast, diced  or 2 c. shredded chicken meat already cooked
1 onion, diced
1 tbs. oil
2 c. sharp cheddar cheese, shredded or Monterey jack cheese or hot pepper cheese 
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can green chilies

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

In a cast iron skillet, pour in the oil and heat.  Cook the diced chicken pieces and onion together until the chicken is just done, and the onion is tender. 

Evenly distribute the chicken and onions on each of the flour tortillas.   Sprinkle with 1 1/2 tablespoons cheese on top of the chicken. Roll tortillas up and place seam side down in the prepared pan.

In a medium saucepan, melt the butter over medium low heat.  Stir in flour to make a roux. Cook and stir over medium heat for 1 to 2 minutes to remove the flour taste. 

Whisk in the chicken broth, stirring constantly until smooth.  Bring to a boil. Turn the heat to low and stir in the sour cream and green chilies.  Warm through, but do not boil. 

Pour the sauce over the top of the tortillas.  Sprinkle the remaining cheese over the top.

Bake 20 to 25 minutes until cheese is melted and the sauce around the edges is bubbly.

Apple Bread Or Bars

This is a recipe from my grandmother's recipe box. It makes a simple, yet delicious apple bars. They are great for snacking, lunches or even as a dessert with a dollop of whipped cream or served with ice cream. 

Ingredients

1/2 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar
2 egg
1 tsp vanilla extract
2 Tbs. sour milk
1 tsp. soda
1/2 tsp. salt
2 c. flour
2 c. chopped apples
2 Tbs. granulated sugar
1/4 tsp cinnamon

Directions

Preheat oven to 350°. Lightly grease a 13 x 14 1/2-inch pan or two smaller pans.  You can use a sheet pan, but the bars will be thinner.

Cream shortening, white sugar and brown sugar together until light and fluffy. 

Beat in eggs, one at a time, mixing well after each addition.  

Mix in the vanilla extract and sour milk.

Add the soda, salt and flour, mixing until combined.

Stir in the apples.

Spread out in the prepared pan. 

In a small bowl, combine 2 tablespoons granulated sugar and cinnamon. Sprinkle over the top of the apple bars. 

Bake at 325° for 55 minutes.

Coffee Toffee Bars

Coffee Toffee bars are easy to make and taste so good.  They are like the chocolate chip bar cookies, but with the flavor of coffee and almonds.

Ingredients

1 c. butter or margarine
1 c. brown sugar
1 tsp. almond extract or vanilla
1 to 2 Tbs. instant coffee crystals
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp salt
2 1/4 c. flour
1 c. semi-sweet chocolate chips
1/2 c. nuts, chopped (Optional)

Frosting

1 Tbs. soft butter
3/4 c. powdered sugar
1/8 tsp. almond extract or vanilla
1 to 2 Tbs. milk

Directions

Preheat oven to 350°. Grease a 9 x 13-inch pan. 

Cream butter and brown sugar together, until light and fluffy.

Blend in almond or vanilla extract and instant coffee crystals

Add the flour to the mixture.  You may need a bit more flour to make a stiff dough. 

Stir in chocolate chips and nuts.  

Press the mixture into the prepared pan.  

Bake for 20 to 25 minutes.  While the bars are baking, you can make the frosting. 

To make the frosting, mix butter and powdered sugar together.  Add the almond or vanilla extract and 1 Tablespoon milk.  

Slowly add the other tablespoon of milk until spreading consistency. Frost the bars while they are still warm. 

 Boiled Raisin Cake

This is an old-fashioned cake that my grandmother used to make quite often.  It was passed down through her family.  As it bakes, the spices fill the house. You know something good is going to come out of the oven. You can frost this cake with Brown Sugar Frosting, or eat it plain.  Either way, this cake is delicious.

Ingredients

2 c. raisins
3 c. water
1 c. sugar *You can use brown sugar
1/2 c. butter or shortening or half butter and half shortening
2 eggs
1 tsp. vanilla
2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 tsp. soda
1/2 tsp. baking powder
3 c. flour
1 1/2 c. walnuts, chopped (optional)

Brown Sugar Frosting

1 1/2 c. brown sugar
1/4 c. butter
3 Tbs. milk
2 c. powdered sugar

Directions

Preheat oven to 350°. Lightly grease a 9 x 13-inch cake pan.

In a medium saucepan, combine raisins and water together.  Bring to a boil and boil until raisins are tender. Remove the raisins and continue to boil the liquid until there is 1 cup liquid.  If you boil it down too much, add some extra water to make 1 cup. You can also use coffee. Set aside to cool.

In a large mixing bowl, cream sugar and butter until fluffy.

Add eggs one at a time, beating well after each.  Stir in raisins and the reserved raisin water. 

Mix in cinnamon, cloves, nutmeg, all spice, soda, and baking powder. Gradually add flour, stirring until combined.  Stir in nuts.

Pour into prepared pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool. Prepare the frosting if desired.

In a medium saucepan, combine brown sugar, butter and milk.  Stirring constantly, cook until the sugar dissolves.  Remove from heat and pour into a mixing bowl. Set aside to cool completely.

Add the powdered sugar into the cooled brown sugar mixture.  Mix until the frosting becomes the right consistency for spreading over the cake. You can add more powdered sugar if you need it thicker, or if you want a thinner frosting, add a little milk, beating until you have the right consistency.  

Frost the cake. Serve and enjoy.  

Bacon Onion Buns

If you like bacon and onions, then these bread buns are sure to please. You can mix the bacon and onions in the dough and then make into buns. Or, you can roll the dough out, spread the bacon and onions over the dough and roll up into a jelly roll. Slice the dough into rolls and bake them that way.  You can also add 2 cups shredded cheddar cheese in the dough as well. 

Ingredients

3/4 lb. bacon
1 large onion, chopped about 2 cups
2 pkg. yeast
1/4 c. warm water
1 tsp granulated sugar
2 c. boiling water
1 c. oatmeal
3 Tbs. oil 
3 Tbs. molasses
1 egg
2/3 c. brown sugar
2 tsp. salt
5 to 6 c. flour

Directions

Lightly grease two 9 x 13-inch cake pans

Brown bacon in a heavy cast iron skillet until browned, but not too crisp. Remove bacon and crumple into small pieces.  Pour off all but 2 tablespoons of bacon grease. Add the onion to the skillet. Cook until the onion is golden brown.  Cool.

In a large bowl, pour boiling water over oatmeal. Set aside to cool.

Dissolve yeast and granulated sugar in the 1/4 c. warm water.  Set aside for about 10 minutes, so the yeast can bloom. 

In the oatmeal bowl add the yeast mixture, bacon, onions, oil, molasses, egg, brown sugar, salt, and 3 to 4 cups flour.  Add another 1 to 2 cups flour. When the dough becomes too hard to stir, turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. 

Place in a lightly greased bowl. We use the same bowl that the dough was mixed in to save on washing dishes. Cover the bowl with a towel or plastic wrap and put in a warm location, so the dough can rise. When the dough is doubled, punch down.

Shape into buns and place in the prepared pans. 

Place the pans in a warm location and let the dough rise until doubled. 

Bake at 375° for 18 to 20 minutes.