Jonette's Buttermilk Brownies

Buttermilk Brownies

★★★★★
Prep Time: 30 mins | Cook Time: 25 mins | Makes: 18 | Difficulty: Medium

Ingredients:

• 1 cup margarine
• 1/3 cup hershey cocoa (regular-type, dry)
• 2 cups sugar
• 1 cup water (or 1 cup coffee)
• 2 cups unsifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 slightly beaten eggs
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla
• 1/4 cup butter
• 3 tablespoons hershey cocoa (regular type, dry)
• 3 tablespoons buttermilk
• 2 1/4 cups powdered sugar (confectioners')
• 1/2-1 teaspoon vanilla (your preference)
• 1/2 cup english walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for the English walnuts)

Directions:

1. Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
2. Bring to boil; stirring constantly.
3. Remove from heat and set aside.
4. In large mixing bowl, blend together flour, soda and salt.
5. In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
6. Pour buttermilk mixture into dry ingredients; mix until smooth.
7. Add cocoa mixture gradually with mixer on low setting.
8. Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
9. Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
10. Bake at 375 deg F for 25 minutes; test with toothpick.
11. Immediately pour Frosting over brownies; spread evenly.
12. (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
13. Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
14. Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
15. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
16. Fold in English walnuts.

Becca's Risotto - Italian Sausage & Mushroom

1 lb sausage, we use Salciccia from Huber's Butcher
6 oz mushrooms
5 cups broth
1 1/2 cup water
4 T butter
1 large onion
Salt
1 clove garlic
2 cups Arborio rice
1 cup water
1 cup parmesan cheese grated
1 t. lemon juice




Saute sausage (cut in small pieces w/ skin) and mushrooms, set aside.

Boil 5 cups brother and 1 1/2 cup water, set aside.

Saute onion/salt in 2 T butter for four minutes, add garlic and saute for another 30 seconds.
Add rice and cook, stir frequently for 3 minutes.  Add 1 cup water and allow to heat for 2-3 minutes.  Add 5 cups of the brother/water mix, put on low heat for 15 minutes.  Stir twice during this time.  Add 3/4 cup of broth/water mixture until it is creamy (about three minutes).  Stir in the last 2 T butter, lemon juice, and parmasan, add the sausage/mushroom, serve immediately.

RECIPES I WANNA TRY!

Cheryl's Mango Crumble

Alma's Arroz Caldo

Alma's  healthy CHILLI

Mary's The Best Chocolate Cake (sheet cake)
Mary's The Best White Frosting (to go with sheet cake)

Cheryl's
Salted Caramel Prezel Chocolate Bark

Peanut butter chocolate chess pie 

Halloween mashed potatoes and sweet potatoes
 



Emily's
Fish Tacos

Jennifer Rampton
Easy salsa

Cleai's Chicken Cacciatore
http://www.mccormick.com/Recipes/Main-Dish/Chicken-Cacciatore.aspx#.UGY5vUGF0iA.facebook

CAMI recommends:

Have you ever tried melskitchencafe.com - it's a fun food blog.  She has some great recipes.  Can't remember if I already told you about it.  The Bourbon Chicken is super good and easy.  The Mango Black Bean Quinoa Salad is amazing.  She also has some good soups. 

Jess Parker's

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion (Purple)
• 2 clove garlic, minced
• 1 cans (15 oz each) black beans, rinsed and drained

• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (optional)
•  4 tbsp Lime juice
• 2 cup shredded lettuce
• Salt
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2 Ears of corn (cut off cob)

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1 Zucchini chopped

2 Bell Peppers (chopped)

Start by boiling 2 cups of water. While waiting for that, rinse the quinoa, strain it. Add the 1 cup quinoa to the boiling water, reduce heat to med-low and cover for 12 min. After let rest for 5 min then fluff with a fork stir in 2 tbsp of lime juice and salt to taste, let sit for another 10 min.

While quinoa is cooking, heat olive oil in sauce pan. Sauté onion for a few minutes until it softens and becomes translucent. Add garlic and let sauté for a 1 to 2 min. Then add the black beans, Chili powder, and 1/2 cup water. (add cayenne pepper now if you want.)  Bring to boil then reduce heat to med- low. Let simmer 15 min, until liquid is mostly evaporated. Then stir in 2 tbsp lime juice and season with salt to taste. 

I also sautéed some extra veggies in another pan until they soften. I put the corn that I pre-cooked (you can use the can if you want) zucchini, bell pepper in a pan with a tbsp of olive oil in as well.

Once all is finished cooking. Put lettuce on plate, then quinoa, peppers, beans. Optional: you can top it with guacamole, cheddar cheese, sour cream, etc. 

Hope you enjoy it!   

Jonna's Italian Spaghetti sauce

Bolognese Sauce for Pasta

1 lb (500 grams) Italian sausage

1 lb (500 grams) minced  beef

1 onion, chopped

3 cloves chopped garlic

3 carrots, diced

4 stalks celery, diced

2 large bottles spaghetti sauce (good quality brand)

1 can Italian diced tomatoes

salt & pepper to taste

1 Tbsp Italian seasoning

1.  Saute  Italian sausage and beef until brown.  Add onion and garlic, sauté for another minute until softened. 

2.  In separate pan (large) sauté carrots & celery in some butter.

3.  Add meat mixture, pasta sauce, diced tomatoes, salt & pepper, & Italian seasoning  Simmer on low heat for an hour.

Serve over pasta.