Butterscotch Brownies

I don't think I've ever had anything like this brownie, but I'm so glad I tried this recipe on a whim. It was listed in my Betty Crocker Cookbook as "lowfat" (what!? A lowfat brownie!) and as it turns out is really fast and really easy to throw together. Oh, and did I mention delicious. Kevin and I were both impressed with these chewy bars of goodness. I hope you are too!

Butterscotch Brownies

1/4 cup butter or margarine
1 cup packed brown sugar
1 tsp. vanilla
2 Tbsp. milk
1 large egg
1 cup flour
1/2 cup chopped nuts, if desired (I left this out)
1 tsp baking powder
1/2 tsp salt

Heat oven to 350 degrees. Grease bottom and sides of an 8 inch square pan.

In 1-1/2 quart saucepan, melt butter over low heat. Stir in brown sugar, vanilla, milk, and egg and remove from heat. Stir in remaining ingredients (using a wire whisk is helpful here). Spread in pan.

Bake 25 minutes or until golden brown. Cool at least 5 minutes in pan on wire rack.

Yields: 16 brownies

Lemon Squares

Kevin has been craving Lemon Bars for quite some time and I have been wanting to try out a recipe. I had never made them before so I wasn't sure exactly what to expect, but I knew these bars were one of the best desserts. I'm sorry for neglecting you, Lemon Bars. This particular recipe which comes from the Betty Crocker Cookbook was easy to execute and quite tasty. However, I would like to find a recipe that results in a crust/base that is not quite so thick as well as a filling that is a bit more lemon-y (though I'm sure mine would have had greater lemon flavor had I had lemons on hand to zest). Kevin approved of this recipe--the crust (though we agreed it was too thick) is delicious and of course the filling is lovely. :)

Lemon Squares

1 cup flour
1/2 cup margarine or butter, softened
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1-1/2 Tbsp grated lemon peel, if desired (This is almost essential I think!)
2 Tbsp lemon juice (or more if not using lemon peel)

Heat oven to 350. Mix flour, margarine and powdered sugar until well incorporated and crumbly. Press evenly into the bottom of an ungreased square pan 8x8x2 inches. Bake for 20 minutes.

Meanwhile, beat remaining ingredients about 3 minutes on medium speed or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until imprint remains when touched lightly in center.

Cool.
Cut into 16 (!) squares.

We liked to keep this refrigerated, but I don't believe it needs to be.

Fudge Brownies

Even though I have a couple delicious brownie recipes, I'm always wanting to try a new one just in case it turns out to be even more amazing than the others. This particular recipe comes from the Taste of Home recipe card collection I acquired. They are easy and quick to through together and have a perfectly chewy consistency.

Fudge Brownies

1-1/3 cups flour
2 cups sugar
3/4 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts (optional, I left them out)
2/3 cup vegetable oil
4 eggs, slightly beaten
2 tsp vanilla extract

Combine flour, sugar, cocoa, baking powder, salt and nuts. Set aside. Combine oil, eggs, and vanilla; add to dry ingredients. Do not overmix. Mixture will be thick. Spread in greased 9x13 in pan.

Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.

Yields: 24 brownies

Italian Meatballs

Yes, I realize it's hard to believe (and even a tad bit ludicrous) that tonight was the first time this Italian girl had ever made meatballs. I'm a proud 1/4 Italian. Though you would probably never guess it.

Anyways here's the "recipe" that evolved out of my mixing bowl and my Italian bred tastebuds.

To make 8 walnut sized meatballs:

1/2 lb ground beef

2 cloves of garlic, minced or pressed

2-3 tsp. onion, minced

1-2 tsp. oregano

1/4 tsp. crushed red pepper

salt

pepper

(Now you must realize that these measurements are all approximations. I just sprinkled here, minced there and sprinkled some more until I was happy. I recommend you do the same. Luckily garlic has no ill effects on my marriage. Kevin loves garlic just as much (if not more) than I do. Yay.)

Place all ingredients in a small mixing bowl and combine gently with your hands until spices are evenly distributed. (Do not handle more than necessary or the meat will become tough.)

Bake on a greased cookie sheet or baking dish at 375 for 10-12 minutes, or until juices run clear.

Enjoy with fresh pasta and marinara! (Three cheers for rice pasta!)