Sunday, November 27, 2016

Slutty Brownies

Slutty Brownies
Makes 10 Servings

Ingredients

10 tablespoons unsalted butter
3/4 cup cocoa powder
1 1/4 cups white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 package Oreos (regular or double stuffed)
1 cup unsalted butter (at room temperature)
1/2 cup brown sugar
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups semi-sweet chocolate chips


Preparation

Preheat oven to 350 degrees

1. Brownie layer:

In a medium sauce pan, melt 10 tbsp butter over medium-high heat. Add the 3/4 cup cocoa powder and 1 1/4 cups sugar. Whisk to combine and remove from heat. Add the 1/2 tsp salt, 2 tsp vanilla and 2 eggs and whisk until fully combined. Mix in 1/2 cup of flour. Set batter aside.

2. Cookie dough layer:

With an electric mixer, cream together the butter and sugars. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until fully incorporated. Fold in the chocolate chips. Set dough aside.

3. Line the bottom of a 9x9 baking pan with tin foil and spray the tin foil with a layer of baking spray.

4. Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom layer. Reserve the remaining cookie dough to be used to make cookies the next day.

5. Layer as many Oreos that will fit over top of the cookie dough. Don't overlap. One single layer will do.

6. Pour the brownie batter on top of the Oreo layer and spread until evenly layered on top.


7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool before serving. Serve with ice cream, if desired.

Thursday, November 17, 2016

Bistro Mac & Cheese

Bistro Mac & Cheese
1 pkg (16 oz.) uncooked elbow macaroni
5 tbsp butter, divided
3 tbsp all-purpose flour
2 ½ cups 2% milk
1 tsp salt
½ tsp onion power
½ tsp pepper
¼ tsp garlic powder
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 cup (4 oz.) shredded cheddar cheese
½ cup crumbled Gorgonzola cheese
3 oz. cream cheese, softened
½ cup sour cream
½ cup seasoned bread crumbs


1.      1. Cook the macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tbsp butter over low heat. Stir in the flour until smooth; gradually whisk in the milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
2.      2.  Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.


TO PREPARE BAKED BISTRO MAC: Place prepared macaroni in a greased 3-qt baking dish. Combine 1/3 seasoned bread crumbs and 2 tbsp melted butter; sprinkle over top. Bake, uncovered, at 350F for 20-25 minutes or until bubbly.

Wednesday, November 16, 2016

Grilled Venison Back Strap

 Grilled Venison Back Strap



Ingredients
·         2 pounds venison back strap, cut into 2-inch chunks
·         1 quart apple cider
·         1 1/2 pounds thick sliced bacon
·         2 (12 ounce) bottles barbecue sauce, your choice


Directions

  1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
  2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
  3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!