Tuesday, January 26, 2010

mrs. fields brownies

The next few recipes I got on

Yields: 16 brownies, 2 inches square

6 ounces unsweetened baking chocolate
1 cup salted butter, softened
4 large eggs
2 cups white sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips, or 1 cup chopped walnuts
Preheat oven to 300 degrees F. Grease 8-by-8-inch baking pan. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat and stir until smooth. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color, about 5 minutes. Add sugar and blend on low until thoroughly combined. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips or walnuts. Bake on the center rack of oven for 45 to 55 minutes. The batter should be set and a toothpick inserted in center should come out clean. Do not overbake. Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.

Grand Floridian resort cream of mushroom soup

Grand Floridian Resort Cream of Mushroom Soup

Yield: 9 (6-ounce) servings.

2 tablespoons butter
1⁄2 of a medium onion, diced
3 celery ribs, diced
1 garlic clove, minced
4 tablespoons flour
1 tablespoon dry white wine
4 1⁄2 cups chicken stock
2⁄3 cup whole milk
1 bay leaf
8 ounces mushrooms, sliced
2⁄3 heavy cream
1 teaspoon salt
1⁄4 teaspoon white pepper

Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.

Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.

Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,

Add mushrooms to the soup; allow to simmer for 20 minutes to develop soups flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.

chevys refried beans

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeño, stemmed, seeded, and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt

2-4 tablespoons olive oil

Clean and sort beans, discarding any discolored, withered, moldy or broken beans, small rocks/pebbles, and anything else that shouldn't be in your food.

In a stockpot, soak the bean overnight in the water (to cover). The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. Add salt after beans have cooked about 1 1/2 hours, just before beans are soft.

To make refried beans:
Heat 2-4 tablespoons olive oil in skillet over medium heat.
Add 3 cups beans with their liquid to the hot oil and start smashing them with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you get the texture that you like then continue to cook, stirring frequently, until the beans are a smooth, refried beans type consistency.

I often saute 2 cloves garlic minced or use a garlic press, and a small about of finely diced onion in the olive oil until translucent, then add the beans and follow the above directions on smashing and cooking

chilis molten chocolate cake

1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1-1/3 Cups water
1/2 Cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Magic Shell chocolate topping

Preheat oven to 350 degrees F.

Prepare cake following directions on the box.

Grease cups of Texas Sized Muffin pan. Fill cups 2/3 full with batter and bake according to pakage directions.

Remove from pan and cool cakes on rack.If desired, since cakes are served upside down, slice dome off top of cake using serrated knife.
Using a sharp knife cut and 1 /2 inch chunk, about 1 1/2 inches deep into the center of each cake, scooping ing out center to place fudge.(Disgard the scooped out piece of cake.)

Spoon 2-3 tablespoons of the fudge topping into holes of each cake.Cover cakes and refrigerate until ready to serve.

When ready to serve, heat cakes one at a time in microwave heating 40 seconds on high or until fudge sauce begins to bubble.

Place warm cake on place, waiting 15-30 seconds to cool slightly. Place scoop of vanilla ice cream on top of cake. Pour a coating of Magic Shell over the ice cream.

marie callenders potato cheese soup


8 c peeled and cubed potatoes
2 c peeled and chopped onions
4 c chopped celery
2 ts salt
4 c half and half
6 tb butter or margarine
1 c shredded sharp Cheddar
4 tb chopped fresh parsley;
-optional garnish


Marie Callender's is a chain of restaurants in the southwest (US). Sister
companies are: Chi-Chi's restaurants, Taco Bell, Claim Jumper, El Torito
and the Cheesecake Factory.

1. Place potatoes, onions, celery and salt in water to cover in a large
pot. Simmer until tender, about 15 minutes.

2. Put in blender or food processor fitted with the metal blade and puree
until chunky.

3. Return to soup pot; add half-and-half, butter and cheese. Stirring,
simmer until piping hot. (Do not boil.)

Presentation: Garnish with parsley if desired. Good served with corn bread.

chevys corn casserole

6 Tb. butter, softened
1/4 cup Masa (corn flour)
1/3 cup sugar
1/2 cup + 1/4 cup milk
1 bag (16 oz.) frozen corn, thawed
1/2 cup corn meal
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350. Cream together butter, masa and sugar. In blender mix 1/2 bag of corn and 1/2 cup of milk, puree. (If there's not enough liquid, you can use remaining 1/4 cup of milk) Stir blender mixture into butter mixture and add remaining ingredients. Pour into 8x8 deep glass dish. Cover very tightly with alumminum foil. Nest 8x8 pan in a larger (9x13), deep sided dish. Fill larger dish with warm water (about 1/2 way up the side of 8x8 dish) and put in oven for 2 hours. Keep covered and do not open the oven while baking


1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1/4 pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream (optional)
1.Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
2.Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

I will test the both and make my decision!