March 28, 2018

Vintage Recipes From my Grandmother's Recipe Box - Granny's Fudge




This vintage recipe is interesting to me because it makes me wonder who 'Granny' was.  In our our family no one uses that term of endearment and never has as far as I know.  But then again, perhaps my Grandmother's Grandmother was called 'Granny' waaaay back when?

Granny's Fudge

2 c sugar
4 T cocoa
1 c milk
butter
salt

Boil to soft ball stage.  When cool add 1 tsp vanilla, beat until thick and looses its gloss.





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March 23, 2018

Homemade Almond Macrons - Great for Spring and for Easter Dessert Buffets






Originally posted in March of 2015, I always start to crave these in the Spring. 

A little crisp, light meringue bite with a bit of filling in the center.  They freeze beautifully - and thaw quickly, not losing any of their taste or texture.


Almond Macarons  

1 c confectioner's (powdered) sugar
3/4 c fine, good quality almond flour
2 egg whites, room temperature
pinch of cream of tartar
1/4 c superfine granulated sugar
optional: 1/4 - 1/2 t extract flavor of your choice (or leave plain and flavor the filling)
optional: 1-2 drops food color

Mix the confectioner's sugar and almond flour very well either by pulsing in a food processor until combined or using an electric stick blender or electric whisk, etc. This time around (see photo) I just poured them through a wire strainer and pressed on the little lumps to quickly and easily make sure it was very fine.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add a drop or two of food color if you are using it, a drop or two of flavor extracts if you are using them, and the superfine white sugar. Increase speed to high, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip if you have one, or if not, leave the round 1/2 inch opening of the bag or the white plastic piece you would normally put a tip on, and pipe rounds 1 inch apart on parchment-lined baking sheets. Drag the pastry tip to the side of rounds rather than forming peaks.

Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

Option one: Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Option two: If you bake a constant 300 or 325 without adjusting the temperatures, it takes about 17 minutes to bake crisp. I tested both ways and found both to work for me.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.


****NOTES****

I never use 'fresh' eggs for anything as I've found eggs that are 1-2 weeks old work best in almost all recipes and are the 'secret' to perfect hard boiled eggs every time.


I just pressed the almond flour and confectioner's sugar through the wire strainer to make it 'fine' with no lumps.

Added a bit of green food color to this batch!

An action shot - the mixer was running

I didn't do them in perfect circles and didn't worry about the point as it's just for our little family this time







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March 22, 2018

Product Review Time! Sutra GOLD and Sutra BLACK - the charcoal latte and golden milk lattes made easy with individual serving packets! (PLUS+ Coupon Code for 10% off!)


Thanks to Sutra for samples of their 'Gold' and 'Black' to review in exchange for my honest opinions.

Sutra "GOLD" - Turmeric.  A vivid yellow-orange spice, historically used as a natural medicine for inflammation and breathing problems; hit the internet last year as a "super food" and everyone wanted to know more.  You may have seen people posting recipes for "Golden Milk Lattes" or maybe even made them yourself or ordered them in your local coffee house.  Almond, cashew or coconut milk mixed with  turmeric, cinnamon, ground black pepper, ginger and cayenne pepper with a bit of honey or sweetener. Sutra made it easier to get your daily boost by packaging everything you need to simply mix in the hot nut-milk of your choice or hot water.  

Sutra "BLACK" - Activated Charcoal.  If a drink could be Instagram famous last year, it might the black and gray cups of "Charcoal Lattes".  Almond milk, activated charcoal, a touch of vanilla and sweetener.  While activated charcoal was pretty much in everything last summer (drinks, soap, face scrubs, toothpaste...)  our family uses it for it's anti-bloating capabilities and digestive health.  Sutra took the chocolate latte and added a dose of cacao to make a hot chocolate that gives you a natural energy boost and you have to admit; looks really cool in your mug.




Sutra GOLD:  Our family always has almond milk and coconut milk on hand so it was natural for me to use almond milk for my review.  I used a mixture of hot, 190 degree water and almond milk for the GOLD.  As a drinker of chai tea, this was absolutely a close cousin.  The spices of ginger and vanilla bean softened the cayenne, black pepper and turmeric, while the Stevia naturally sweetened the drink.  It absolutely has a bit of a 'kick' to it but it's subtle.

I liked it well enough that if taking turmeric  was a part of our daily supplement diet this would be something I would entertain as a daily morning drink.  For the average person who isn't used to chai tea, spices like turmeric, cayenne pepper or ginger - this might take some getting used to.




Sutra Black was one my husband was looking forward to tasting with me so I had to wait until he was home to make it!  Our family already uses activated charcoal in a few forms.  We use it for digestive issues, I make homemade bath soap with it and I've used it in our homemade deodorant.  I'm so completely comfortable with activated charcoal powder in many forms that reviewing a drink made with wasn't as big of a surprise to me as it might be to some people.   I prepared the Sutra BLACK with almond milk heated just until very hot.  I used a whisk to mix it in completely.  It's a dark charcoal colored creamy drink with a hint of chocolate but in a healthy 'not too sweet' way.  Easy to sip, but fun too!  I don't know that I felt any more energetic after sipping it, but this is one drink I would and could easily keep on hand both for our family and to offer when I have friends over for 'coffee'.
  
Sutra offers some amazing looking recipes on their site; smoothies, pancakes, parfaits and more - you really need to check out the black colored pancakes made with their Sutra Black powder!

And I've saved the best for last; I HAVE A DISCOUNT CODE FOR MY READERS! 

If you want to try Sutra Gold or Black or BOTH for yourself go to:  https://www.sipsutra.com/ and when you order make sure you use this code to get 10% off!  housewifebarbie10


Thanks SipSutra, for introducing me to your products!












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March 20, 2018

Turkey or Chicken Wrap on Whole Wheat and Flax Tortillas






So simple.
We tried whole grain and flax tortillas this time - as our local Sam's Club started to carry them and we do like getting flax in our daily diets. 

The basic filling I used this time for my lunch as well as 2 extra to send with Mr. Husband to work was buffalo style chicken from the deli, cream cheese and sliced avocado.  

I like Kraft Creamy Horseradish Sauce tempered with a bit of Hellman's mayonnaise on mine.  

My husband likes a spicy deli mustard. Normally I would add a 'crunch' to it; lettuce, spinach or shredded cabbage.  Today however, I wasn't in the mood for the crunch.  The creamy avocado with the sliced chicken and cream cheese was just perfect once I added some flavor with the mayo/horseradish sauce.

If you aren't used to whole grain wraps or flax, these might be a little 'grainy' for you.  They do make low carb tortillas in many different styles and under a lot of brands - most available at your local grocery store or area Walmart grocery. 





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March 17, 2018

Traditional Irish Soda Bread: If your Irish Soda Bread contains raisins, it's not Irish Soda Bread. It's Spotted Dog or Railway Cake!

Repost from 2013 in honor of St. Patrick's Day


I've never really been a fan of Irish Soda Bread because, well, honestly?  I can't stand bread with raisins in it and everyone that has ever offered me their version (be it neighbors, mothers or people at work who would bring it to the break room to share) has put raisins in it.

This morning I had St. Patrick's Day and 'traditional Irish Soda Bread' on the brain and was happily surprised to find out - true Irish Soda Bread does not have raisins in it!  As a matter of fact it sounds very simple to the artisan breads I make and I bet I would actually like it!

The website of the Society for the Preservation of Traditional Irish Soda Bread explain; 

"If your "soda bread" has raisins, it's not "soda bread!  It's called "Spotted Dog" or "Railway Cake"!  If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread."  All are tasty, but not traditional Irish Soda Bread!"

"The basic soda bread is made with flour, baking soda, salt, and soured milk (or buttermilk).  That's it!"

White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk


Preheat the oven to 425 F. degrees.  Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape).

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.  Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
 

 * * * * * * * *

I am happy to say this year I will be proud to make traditional Irish Soda Bread!  But... for those of you who still want a sweet bread or like putting little raisins in your breads, I'm going to put this one here for you.


How many people make Irish Soda Bread 
 (which I learned today the traditional Irish would call this Spotted Dog)


3 c flour
1 c sugar
3 t baking powder
1/4 t salt
1 egg
2 c milk
1/2 c butter, melted
1 1/2 c raisins
2 T caraway seeds

In a bowl combine the dry ingredients;  flour, sugar, baking powder and salt.  In a second bowl whisk the egg and milk with the melted butter.  Stir the wet and dry ingredients together just until blended.  Fold in the raisins and caraway seeds.  Transfer to a greased, round Irish Soda Bread baking bowl or pan.  Bake the bread at 350 for approximately 40 minutes or until a cake tester or sharp, thin knife inserted in the center, comes out clean.  Cool on a wire rack.










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Happy St. Patrick's Day! How about a Homemade Key Lime Pie instead of 'traditional' fare?


Thinking 'green' for St. Patrick's Day?  Not crazy about some of the traditional idea's to make or bake?  Key Lime Pie is light green....  green is a fun food color for St. Patrick's Day.  It's a win-win situation! 

If you don't have the little Key Limes you can substitute lime juice you can purchase at the store.  But if you have to go to the store for the lime juice, be sure to look for a bag of fresh, little Key Limes as your first choice.



Key Lime Pie

1 bag of Key Limes (the very small limes!)
4 egg yolks
1 - 14 oz. can sweetened condensed milk
1 pre-made graham crust ready for filling

Zest about 4 of the limes.
Slice and juice all the limes save one. That one will be for garnish.
Strain the juice and reserve. You should have about 2/3 cup of liquid.
In an electric mixer bowl whip the egg yolks and lime zest 5 minutes.
Add the condensed sweetened milk and whip 3-4 minutes more.
Add the lime juice and mix until blended.
Pour into the graham crust. Bake 15 minutes at 325 degrees until filling is set.
Cool 20 minutes on counter. Chill 2 hours in the refrigerator.

A Topping Option

1 c heavy or whipping cream
1 -2 T confectionery sugar (powdered sugar)
1/2 t vanilla extract
*optional - 3-6 oz. cream cheese, softened
Mix and use to decorate dollops on your pie if you desire a topping.




Also:   Sugar Free and Low Carb Key Lime Cheesecake


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March 16, 2018

Ruby Red Grapefruit Margarita


Ever since I can remember - meaning, as far back as a toddler - I have loved grapefruit flavored things; like drinks.  Diet Squirt, Fresca... I'm all over it.  But interestingly enough, I hate actual grapefruit.  On the flip side; my husband has never liked Squirt or Fresca or grapefruit 'flavored' things and loves grapefruit.  Go figure.

This week grapefruit juice was on sale so we picked up a bottle.  Actually, two because it was buy one, get one free.  On a whim, I decided to make grapefruit margarita's out of it just to see what I thought.  In the end, it's definitely grapefruity... like the 'real' grapefruit taste that my husband loves and I do not.  But it was also enough 'margarita' taste from the triple sec and lime to offset the grapefruit and because it's a frozen drink, that always is a plus in my book no matter what!  We used the 'diet' version (less sweet) of the juice.  I think regular grapefruit juice would be perfect in these but they quite tart with the 'half sugar' version and needed a bit of sugar syrup or sweetener to offset the pucker. 

Absolutely worth making again - especially this summer on a hot day!



Ruby Red Grapefruit Margaritas

1 c  ruby red grapefruit juice (I used Diet for half the sugar content of regular)
1/2 c  fresh squeezed lime juice (about 4 limes)
1 c  triple sec orange liqueur
3 c  ice
1 c  silver tequila
1 lime cut in wedges, optional Kosher salt

Rim the glasses with a lime wedge and dip in salt.  Set aside.  Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour in the tequila, stir.



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March 13, 2018

National Pi Day - a Pi Cake for my son's math class celebration

Pi Day is a holiday commemorating the mathematical constant π (pi). Pi Day is celebrated on March 14 (or 3-14 in month-day date format), since 3, 1 and 4 are the first three digits of π in the decimal form.

A physicist at the San Francisco Exploratorim, Larry Shaw created Pi Day in 1988.  The idea grew and spread to campuses around the world and in the United States, on March 12, 2009, the U.S. House of Representatives passed a non-binding resolution recognizing March 14, 2009, as National Pi Day.


Many schools and universities celebrate Pi π Day - including my kids high school - to celebrate math, prove that math is fun, and to promote math awareness!  If you've forgotten your high school classes already, π represents the relationship between a circle’s diameter (its width) and its circumference (the distance around the circle).

This is a re-post of my sons favorite "Pi" creation from a few years ago.

His class gets to choose their own individual dessert or edible creation to celebrate and while most students are planning to bring in pies, he always thinks outside the box so he wanted a Pi Cake.
And he decided this the night before it was due.
At 6:pm.
So, we set off to the store to purchase a pre-made cake as we would not have had time to bake and cool one.
Here is my son's creation for his High School celebration of National Pi Day.




Cutting the cake into the shape of Pi






Frost the edges and then use frosting to start placing the numbers of pi to the farthest degree that fits on the cake.















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March 09, 2018

Almond Chicken Breasts with Honey Mustard Sauce








This is a picture I snapped on my iphone literally, right before I dug in and ate it for dinner.  I'm glad I remembered to snap a picture because this was so easy and so good.

I had defrosted chicken breasts and wasn't sure what I was going to do with them.  
I had leftover egg whites in the refrigerator from another recipe, and I had a bag of roasted, salted whole almonds that we need to use up because we are currently completely sick of snacking on roasted nuts and they are just taking up room in the deep freezer.

That is how this 'recipe' came to be.  Using up some roasted almonds and egg whites.  Topped it off with a mixture of 2/3 honey (I use sugar free) with 1/3 mustard.  YUM!

Chicken Breasts
Roasted Almonds
Fresh Garlic (optional)
Salt is not needed if you are using salted almonds.
Eggs or egg whites, beaten

Process about a cup of almonds per 2 large chicken breasts or 5-6 tenders in a food processor until crumbs.
If you wish, add 1-2 teaspoons fresh, minced garlic.  Salt to taste only if you used unsalted almonds.
Dip rinsed and dried chicken tenders or breasts into the egg or egg whites and roll in the chopped nuts to cover.
Place on greased baking sheet and bake at 350 for approximately 25-30 minutes until the center of your chicken is done and not pink.
Drizzle a mixture of honey mustard sauce over to serve (about 2/3 honey to 1/3 mustard - adjust to your taste).




I added fresh garlic to my chopped almonds & used up egg whites I had on hand



Ready for the oven!





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Broccoli - Cheese Casserole - Made Lower Carb and without Mushroom Soup





I have a recipe from my husbands side of the family that we've used since the early 1990's and apparently his Mom had made for years when my husband and his siblings were growing up.  I absolutely love it - and don't care if it's healthy or not because it's so good!  It involves broccoli, cream of mushroom soup, mayonnaise, an egg, cheese... and crackers smashed on the top for a golden, buttery topping.  Yum.  But since we typically eat lower carb, we don't have mushroom soup, nor crackers in the house.

This recipe is an alternative when I'm craving that recipe but want to stick to the lower carb version.  It's basically just a broccoli with my cheesy white sauce - but the addition of the mayonnaise and sour cream gives it that tang of the older family broccoli recipe we love so much.

http://amzn.to/2Gaa4BjI use Thick-It-Up Low Carb Food Thickener by Dixie Carb Counters in place of using flour as a thickener.  You absolutely can use flour if you don't count carbs.  It doesn't use all that much.  But if you have this on hand anyway, it works like a charm.

  















Broccoli Cheese Casserole 
   - with Lower Carb Alternatives

A casserole dish full of fresh chopped broccoli (about 8 cups?)
1 stick butter
1 t Thick It Up low carb thickener or about 1/2 cup flour if not
2 c heavy cream for low carb, milk or half and half in not
3 oz. cream cheese
1 c mozzarella cheese
1/4 c cheddar cheese plus 1 cup more later
salt and pepper to taste (about 1/2 teaspoon each)
Dash of cayenne pepper
1/2 c mayonnaise
1/2 c sour cream

Cook your broccoli for about 7 minutes in the microwave to soften. While the broccoli is cooking, melt the stick of butter in a pan on the stove over medium heat.  Whisk the thickener into a cup of cream (or milk).  Add the second cup to the container and whisk all into the melted butter.  Add the seasonings and as it starts to thicken, add the mozzarella cheese and about 1/4 cup cheddar.  (You can use whatever cheeses you have on hand - use what your family likes best).  Turn the heat off or remove from heat when nice and thick and smooth.  Add the mayonnaise and sour cream. Drain the broccoli and return it to your casserole dish.  Pour the sauce over.  Mix in about 1/2 cup of the cheddar cheese.  Top with the remaining bit of cheese.  Bake in a preheated oven at 350 for 35 minutes or so until heated through and golden brown.  Let set for 5-10 minutes to set up for easy scooping up and serving.



Adding some cheese to the white sauce....


Smooth and thick


Pour over the broccoli and add a bit of cheddar for the taste and the coloring throughout the casserole.

Popping it into the oven to bake at 350 for about 35 minutes or so.


Hot, cheesy and oh-so-good.






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March 07, 2018

Homemade Chicken Enchiladas - the Red Enchilada Style (not the white style)




Our family has always loved and eaten homemade enchiladas but overwhelmingly preferred the 'white' style with chicken.  It was quick and easy to whip up with the kids were little, using a can of cream of chicken soup, a few other ingredients and throw it together and bake.  As a matter of fact, their friends loved to eat over on those nights as it was a hit with them as well; two of them went home and made their Moms ask me for the recipe.  However, sometimes we go back to the 'red' sauce based version just to mix it up a little.

Since we typically eat a lower carb lifestyle, I use a low carb tortilla in these but any flour tortilla will do.  I also make all our taco, chalupa and enchilada sauces from scratch but obviously you can use the canned version from the store.  Most people do.  These are super fast to throw together.

If you have an instant-pot you can throw the chicken breasts in there with some water/broth along with the jalapenos or green chilies - or you can add them when the chicken is done and you are shredding it.  The order you add things together in this recipe doesn't matter.  The way you cook your chicken doesn't matter.  It can be leftover roasted chicken, or any style you wish.  It just has to be pre-cooked and either chopped or shredded, as the dish bakes in less than 30 minutes.  Just enough to heat through.


Red Sauce Based Chicken Enchiladas

  • 8-10 Low Carb Flour Tortillas
  • 3 oz. cream cheese (option)
  • 2-3 boneless chicken breasts - cooked tender and shredded
  • 3 green onions - chopped
  • 3 T either mild green chilies (the canned kind) or diced jalapenos if you like more spice
  • 1 t fresh, minced garlic
  • 2 c shredded cheddar cheese (or a mixture of cheddar, mozzarella, monterey jack, etc.)
  • 2 cans Enchilada Sauce or make your own homemade (I do - recipe follows)

Easy sauce from scratch:
  • 2 1/2 - 3 c chicken broth or water - use the broth leftover from cooking your chicken breasts in the instant pot, saucepan, etc. or just use store bought or make your own with water and chicken bouillon base or cubes or just use plain water.
  • 1 1/2 t cornstarch
  • 3 T tomato paste (from the 6 oz2 . can style - I empty the can and keep it in a baggy in the freezer to break off what I need
  • 2 T chili powder
  • 1 T paprika
  • 2 t cumin
  • 1 t oregano
  • 1 t salt
  • 1/2 t chipotle seasoning (I use 1-2 t Mrs. Dash Chipotle seasoning mix)
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t fine ground coffee powder
  • a little sweetener to taste - just enough to cut the acidity; perhaps 1/2 - 1 t
In a saucepan, mix the cornstarch with the brother or water until smooth.  Add all the other ingredients and bring to a simmer over medium heat.  Simmer for about 15 minutes. 

I like to line my pans with foil for easy clean up.  Place a little enchilada sauce in the bottom of the pan.  In a bowl, mix the chicken, cream cheese, jalapeno's or chilies, green onions and garlic.  To each tortilla, place some of the chicken mixture with some cheddar cheese.  Roll up and place seam side down in the pan.  Continue with the rest of the tortillas.  Depending on full you fill them you have enough to do 10 on average but can do up to about 14 or as few as 8.  I just fill up the bottom of a 9X13" pan - lined up side by side.  If you have extra filling just spread it out on top of them all.  Top with the remaining cheese.  Pour the enchilada sauce over all.  Bake about 30 minutes at 350 until they are golden brown and bubbly. 
Serve with the typical condiments; sour cream, diced tomatoes, guacamole, shredded lettuce, salsa, etc.  Whatever you like.

















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March 06, 2018

One of the Best Pork Roasts is also the EASIEST Pork Roasts! ONE seasoning mix.... that you might already have in your cupboard




This past week has been so busy that planning dinner has been spur-of-the-moment, and cooking and baking is something I just did not have the time to do nor the interest.  Something that can basically cook itself is what I needed and wanted and luckily, a pork roast does that.

We have a spice blend in our cupboard that is made for steaks, but I have to be honest and admit I do not like it on steak. It's McCormick Grill Mates Montreal Steak Seasoning -and although I like to use it on pork and even chicken, I rarely resort to using it on steak.  But oh, how good it is on this pork roast!

I buy mine at Sam's Club in the large size, but you can find it in almost grocery store as well.  It's a very popular blend.  I'm also linking with my affiliate link to it on Amazon since so many readers buy their groceries online as well.

There is no real 'recipe' since it only involves two items!

PORK ROAST - any size
McCormick Grill Mates Montreal Steak Seasoning

Sprinkle the meat with the seasoning.  Heavy or light, depending on how much flavor you like.  I covered it pretty heavy as we like our pork roast with a 'kick'.  Place it in a roasting pan and if you are roasting in the oven, you can cover it and roast at 350 (ish) for an hour and then uncover and finish roasting until golden brown - OR can roast it without cover, but add some water to the pan so it won't burn while roasting (about a cup should do it).  You can place this in your crock pot or slow cooker or if you are like me and own a sun oven, just place it in the pan with the lid and let it cook away in the sun all day (since things in the solar ovens don't burn, you don't have to watch it like you do in the oven).

I served ours with steamed cauliflower and a homemade cheese sauce.  So good!










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March 03, 2018

Easy, Quick and Delicious Brownies - From a chocolate cake mix!





At Christmas I do all sorts of baking I wouldn't normally do for our own family.  I bake for my husbands 100+ employees as well as friends and extended family so I use a lot of ingredients we normally don't keep on hand.  After Christmas I do a pantry purge and pack away many of the items.  I currently had 2 regular cake mixes leftover in the pantry.  When our son came to visit last weekend he was giving me a hard time about all the food in the house being 'sugar free'.  He was more than thrilled when I pulled this mix out of the cupboard and told him I'd make him some brownies.

I've posted about using a cake mix to make brownies before but I believe it was in 2010 and it was the full "Caramel Chocolate Brownies" where you use 35 caramels in addition to the cake mix, and you put a layer of melted caramel between the two brownie layers (you can search for it in the search box to the right if you wish).  This time around it was just gooey, yummy brownies; sans caramel.

THREE ingredients and you have amazingly good brownies.  Add about 3/4 - 1 cup chopped nuts if you wish.  I love nuts in brownies, cookies and quick breads but alas, my family does not.  So this recipe is a 'not' with nuts.


Chocolate Brownies

1 chocolate dry cake mix (18.25 oz)
1/2 c (1 stick) real butter
2/3 c evaporated milk
chopped nuts (optional)

Preheat oven to 350 degrees. Combine the cake mix (and nuts if you are using any) in a large bowl. Stir in melted butter and 2/3 c evaporated milk. The batter is going to be thick. Spread half the batter in a 9X13" pan. (You can use a 9X9" pan for thicker, more cake like brownies). Bake 35 minutes (or so), until the center is just set and doesn't jiggle, and it just firming up to the touch - do not over bake or they will be dry and the edges hard.  Let cool completely before cutting.







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