Pumpkin Muffins

If you’re anything like me, you have a hard time making it between meals without a little snack to tide you over.  Not a full mini-meal or anything, just some fruit or nuts or a baked good.  Okay let’s be honest, more often than not, a baked good.  I’ve had the usual suspects in rotation for quite some time – banana bread, oatmeal bars, blueberry muffins – until my sister introduced me to pumpkin muffins this winter, and my snacking world was turned upside down!  What is this delicious treat??  It tastes almost like cake given how soft and moist it is, and is sweet enough to not need frosting, but with the pumpkin puree and spices it tastes healthy enough to not feel (too) guilty for enjoying it between meals.  

Here my friends, is the pumpkin muffin.  Easy to make, hard to eat just one.  This recipe makes a double batch, nearly 30 muffins, so we’re in luck that these muffins freeze and defrost beautifully, if that’s your thing.  For those of you on the gluten free wagon, substitute a good gluten free flour (like Domata or Bob’s Red Mill) one-for-one with its wheat-filled sibling, and that’s it!  You’d never notice the difference.

A big thanks to my sister for sharing this recipe she received from a friend!  That’s one of the beauties of good food – you can share not only the end product but also the recipe, many times over, extending the joy to countless others. So go ahead and make a batch for breakfast, to give to a friend or for a delicious snack!


Pumpkin muffins

 

Pumpkin Muffins
Yields 30
These pumpkin muffins are moist and sweet, and perfect for breakfast or a snack!
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 12 T butter, melted and cooled
  2. 2/3 cup water
  3. 3 cups sugar
  4. 4 eggs
  5. 1 can pumpkin puree (15 oz)
  6. 3 1/3 cups flour
  7. 2 tsp baking soda
  8. 1/2 tsp baking powder
  9. 1/2 tsp salt
  10. 1 1/2 tsp ground cinnamon
  11. 1/2 tsp nutmeg
  12. 1/4 tsp ground cloves
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease and flour or line muffin tins with paper baking cups.
  3. In a large mixing bowl, combine the melted butter, water, sugar, eggs and pumpkin puree, and stir until fully combined.
  4. In a separate bowl, sift the dry ingredients together, then combine into the wet ingredients until just combined. Do not overmix! It's okay if there are a few lumps.
  5. Divide batter evenly into muffin cups and bake for 25 minutes, rotating pans halfway through.
  6. Remove from the oven, and let cool in the pan for 10 minutes before removing the muffins to a rack to cool completely.
Notes
  1. Make sure to use pumpkin puree, not pumpkin pie filling.
  2. You can halve this recipe for a smaller batch, or about 12-15 muffins.
Adapted from Courtney Remes
Adapted from Courtney Remes
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Ham and Split Pea Soup

Before I get too far into this post let’s take a pause and acknowledge that food like split pea soup sounds pretty unappetizing and something of the nightmares of small children – or in my case, a hesitation to try it until in my thirties.  But really – give it a try!  Set your prejudice for split peas aside for an afternoon and open your heart.  You won’t regret it.

Split Pea Soup with spoon

The inspiration for this soup comes from my dad.  Probably once a week I find myself on the phone with him swapping recipe and meal ideas, and recently admitted that for the better part of a decade I had been throwing away the ham bone after I served a ham for dinner – my dad was appalled!  He convinced me to try making a soup out of the ham bone, just once, to see how good it was.  And he wasn’t wrong!  Next time you make a ham, save that bone and all the meat on it.  If you don’t feel like making ham soup right away, the bone freezes and defrosts really well for later use. 

This recipe is a play off the America’s Test Kitchen version – here’s a quick run down of the recipe, as it’s a little lengthy and you’ll need a few hours to prepare from start to finish.

  • Ham bone is boiled in 16 cups of water, then bone is removed and meat is shredded off the bone (see the photo below)
  • Split peas are added to the stock and simmered until soft but not mushy
  • While the bone is simmering, vegetables are sautéed to be added later to the soup
  • Diced potatoes are added near the end, with the sautéed vegetables and shredded ham, and simmered just until soft

Shredded Ham

Shredded ham off the bone, after simmering in water to make stock for the soup

Split Pea Soup

This little treat is amazing served immediately, reheated the next day or even frozen and then defrosted at a later date.  Give it a try!  Hopefully this makes a split pea soup convert of you, like it did for me and encourages you to save that ham bone to make soup.

Ham & Split Pea Soup
Serves 8
This split pea soup with ham is a warm and hearty meal and is great reheated the next day.
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Prep Time
30 min
Cook Time
3 hr
Prep Time
30 min
Cook Time
3 hr
Ingredients
  1. 1 ham bone (2-3 lbs)
  2. 16 cups water
  3. 4 bay leaves
  4. 1 tsp thyme (dried)
  5. 1 lb split peas (dried)
  6. 3 T olive oil
  7. 2 white onions, diced
  8. 3 carrots, diced
  9. 3 celery ribs, diced
  10. 1 T butter
  11. 3 garlic cloves, minced
  12. 1/4 tsp white sugar
  13. 6 small new potatoes, medium diced
Instructions
  1. Place the ham bone in a large stock pot and add the water and bay leaves. Cover and heat over medium-high, bringing to a boil. Reduce the heat to low and simmer, covered, for 2.5 hours until the meat falls off the bone.
  2. Remove ham bone and meat from the stock; add the thyme leaves and split peas, stir, and simmer for 45 minutes.
  3. Let the ham meat cool, and shred it into bite-sized pieces. Set aside. Throw the bone away.
  4. While the ham is simmering, heat a large fry pan over high heat, and add the olive oil. Add the onion, carrot and celery and sauté until the vegetables begin to brown. Reduce the heat to medium-low and add the sugar, garlic and butter, stirring to combine. Continue to cook for 30-40 minutes until the vegetables are deep brown, stirring every 5 minutes. Once the vegetables are cooked, remove the heat and set aside.
  5. Once the split peas are cooked, add the sauteed vegetables, potatoes and ham to the pot. Bring the soup to a simmer and cook for 20 minutes, or until the potatoes are tender.
  6. Season with ground black pepper and serve.
Notes
  1. This soup is delicious made ahead and served the next day.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Baked Ziti with Sausage

Many years ago I picked up a magazine in the checkout line of the grocery store that has served as the inspiration for many good recipes over the last decade.  The magazine was geared towards “lighter fare” so I’ve tended to add back the fat to many of the original recipes, adding my own spin and more flavor.  This baked ziti is a perfect example of that and has become my favorite pasta recipe and is perfect to serve a big group – even 10 or 12 people.  It’s a delicious blend of tender pasta, spicy italian sausage, a simple homemade tomato sauce and lots of mozzarella, all baked together and topped with fresh basil and parmesan cheese.  

baked ziti with sausage 1

 

This dish is ideal to serve at night when the temperature starts to dip and you’re looking for something to warm you up, or for a Sunday football game with friends, or to deliver to a friend in need of a meal.  It’s easy to prepare in advance and bake right before serving, and the leftovers are just as good reheated the next day.

baked ziti with sausage 2

 

Baked Ziti with Sausage
Serves 10
This baked pasta dish with tomatoes, sausage and cheese is perfect to serve a crowd and can be prepared in advanced, then baked just before serving.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 pound pasta in corkscrew shape
  2. 1 pound mild italian sausage
  3. 1 onion, diced
  4. 3 cloves of garlic, minced
  5. 2 cans of petite diced tomatoes (14.5 oz each)
  6. 2 Tbsp tomato paste
  7. 1 cup shredded mozzarella
  8. 1/4 fresh basil leaves
  9. 1/4 cup shredded parmesan
  10. Salt and pepper
Instructions
  1. Preheat the oven to 350 degrees.
  2. Boil a large pot of water, season with water and add the pasta, cooking to the package instructions. Remove from the stove, drain, rinse and return to the large pot. Set aside.
  3. While the pasta is cooking, heat a large saucepan over medium heat, and add the sausage, breaking into small pieces.
  4. Add the onion and garlic to the sausage, and cook until the sausage is browned and the onions are translucent.
  5. Add the canned tomatoes and paste to the sausage, stirring to combine.
  6. Bring to a simmer and cover, cooking for 10 minutes, stirring 1-2 times.
  7. After 10 minutes, remove the cover from the sauce and combine with the pasta in the original large pot, stirring carefully.
  8. Prepare a large glass 9x11 baking dish by spraying with cooking spray.
  9. Add half the pasta to the pan, then top with the mozzarella cheese, then top with the remaining pasta.
  10. Bake the pasta for 30 minutes until heated through.
  11. Rough chop the basil. Serve the pasta in a large bowl, and top with chopped basil leaves and parmesan cheese.
Notes
  1. This delicious dish is easy to prepare gluten free by substituting gluten free pasta and ensuring the sausage you use is labeled as gluten free.
Adapted from Cooking Light
Adapted from Cooking Light
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Lemon Bars

Somewhere along the way I became a person who almost always eats some sort of dessert after dinner – this could involve a cookie, ice cream or just a piece of chocolate.  I feel the need to impress my love of dessert on others when they come over to eat, and in the summer months I like to rotate out the warm, dense desserts of winter for something lighter, brighter and more refreshing.  Enter – lemon bars!  A buttery cookie crust topped with a gooey lemon filling and sprinkled with powdered sugar is just what the doctor ordered after a BBQ or outdoor meal while you lounge on the deck.  This dessert is great to make ahead and serve at room temperature – even if you’re not the patient type, these bars need a few hours to rest before you cut them to allow the lemon filling to firm up.

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Lemon Bars
This light and refreshing dessert is great to make ahead and serve outside on a warm summer night.
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CRUST
  1. 1 cup butter, at room temperature
  2. 1/2 cup sugar
  3. 2 cups flour
  4. 1/8 tsp kosher salt
FILLING
  1. 6 eggs, room temperature
  2. 3 cups sugar
  3. Grated lemon zest of 2 lemons
  4. 1 cup freshly squeezed lemon juice
  5. 1 cup flour
  6. Powdered sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar together, then add the flour and sugar on low, mixing just to combine.
  3. Remove the dough and press into a 9x11 baking pan, creating a flat surface.
  4. Chill the dough in the pan for 30 minutes.
  5. Place the pan in the oven and bake for 20 minutes or just until beginning to brown.
  6. Remove from the oven and let rest while you prepare the remaining ingredients. (Leave the oven on)
  7. In the bowl of a mixer, combine the eggs, sugar, zest, lemon juice and flour, whisking to thoroughly combine.
  8. Pour the whisked mixture into the baking pan over the baked dough, and return to the oven.
  9. Bake for 30-35 minutes or until the filling has set.
  10. Remove from the oven and let cool for a few hours until the filling has cooled and firmed up.
  11. Cut into small squares and dust with powdered sugar before serving.
Notes
  1. This recipe is easily prepared gluten free by substituting the flour for a gluten-free flour blend and excluding any xanthan gum.
Adapted from The Barefoot Contessa Cookbook
In Bryna's Kitchen http://www.inbrynaskitchen.com/

 

Broccoli Grape Salad

It’s about time I add some variety to this blog, meaning some vegetables, as the last few posts have been about delicious yet not necessarily good-for-you foods.  This recipe is not only great for you but it’s delicious, and is best when made the day before, so if you like get your work done ahead of time in order to enjoy the party or meal, this one’s for you.

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My mom is the source of this Broccoli Grape Salad recipe and made it for us all the time as kids.  Imagine her glee that her 4 kids gobbled up this salad like it was dessert despite it containing broccoli, celery and nuts!  To be fair, this salad contains juicy grapes as well as a decadent dressing, so it’s not like you’re going to win some health nut contest for preparing this, but you’ll probably still get points for Vitamin E, fiber and protein – little known fact – broccoli is a good source of protein!

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Alright, food friends, a few more notes before we get to the recipe details:

1. Toasted almonds are optional, but delicious, and best if added to the salad right before serving.

2. This salad needs to be refrigerated at least 4 hours before serving, it not overnight.  You’ve got to allow the dressing time to do its magic and seep into those little broccoli florets.

3. Grapes vs Raisins – you can do either, or both, but I prefer fresh grapes, both green and red (seedless!!!) if available.  In the case of the batch I made for this post, you can see I didn’t have any grapes so opted for raisins and it is still great.  I’ve seen variations of this recipe online that call for yellow raisins or dried cranberries, so as I usually say on this site, add whatever makes you happy.  There’s no point in following a recipe to the letter of the law if you think a substitution could improve it.

 Enjoy!

DSCF7611

 

Broccoli Grape Salad
Serves 10
This salad is best served cold a day after preparation.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 3 bunches of broccoli, cut into bite sized pieces
  2. 4-5 green onions, cut into 1/2 inch pieces
  3. 5 stalks broccoli, cut into 1/2 inch pieces
  4. 3 cups of green and red grapes, washed and sliced in half
  5. 1/4 lb bacon, fried and chopped (or 1 package of bacon bits)
  6. 1 1/2 cup mayo
  7. 4 tsp white vinegar
  8. 3/8 cup white sugar
  9. 1/2 cup slivered almonds
Instructions
  1. In a large bowl combine the broccoli, green onions, celery, grapes and bacon.
  2. In a small bowl combine the mayo, vinegar and sugar, stirring to combine.
  3. Pour the dressing over the contents of the large bowl, stirring to combine and fully coat the salad ingredients.
  4. Cover the bowl and place in the refrigerator to chill for 4 hours or overnight, before serving.
  5. In a small saucepan, turn on the heat over low, and add the almonds. Stir almost constantly under they begin to brown and you can smell a nutty aroma. Immediately remove from the heat and pour the almonds onto a small plate to cool.
  6. When ready to serve, garnish the salad with almonds.
Adapted from Patricia Remes
Adapted from Patricia Remes
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Tomato Bruschetta

Have you ever tried an item of food and once you do, wonder how you made it this long without it in your culinary life?  That’s how I feel about tomato bruschetta, oddly enough.  That’s not to say I had never tasted bruschetta but it had always been in a restaurant or not up to par with this recipe, so in my mind, it’s like I had never tasted it until this version waltzed into my life.

 DSCF7247

A year or two ago my little family headed to my parents’ house for a day of sun, food and relaxation and my mom made this as an appetizer for us, served with crackers and slices of bread.  We were hooked (not just me – the Mr. too!).  It’s incredibly simple to make – just a bit of chopping required – and soon you’ll have tomatoes, parmesan, basil, garlic marinating in olive oil and waiting to be served on just about anything.  Anything can involve toasted bread, a baguette slice, grilled chicken breasts or a beef loin.

This dish is perfect to make ahead as it keeps in the refrigerator for at least a few days.  Feel free to experiment with the amount of oil and garlic, as well as with using grated or shredded parmesan.  

 

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Tomato Bruschetta
Serves 4
This tomato bruschetta is delicious as an appetizer dip served on crackers or slices of bread or served on top of grilled chicken or steak.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 4 tomatoes, finely diced
  2. 4 cloves of garlic, finely minced
  3. 1/2 cup shredded parmesan cheese
  4. 10-15 basil leaves, rolled into a chiffonade and sliced thinly
  5. 1/2 cup good quality olive oil
  6. 1/2 tsp kosher salt, to taste
  7. 1/2 tsp ground black pepper, to taste
Instructions
  1. Chop tomatoes, dice garlic and mix in a medium sized bowl with the parmesan, basil and olive oil. Add the salt and pepper, mixing thoroughly, then taste for seasoning, adding more salt and pepper as necessary.
  2. Cover and refrigerate for at least an hour to allow the flavors to marry.
Notes
  1. This dish keeps well in the refrigerator for a few days if kept in a sealed container.
Adapted from Pat Remes
Adapted from Pat Remes
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Steak sandwiches with Chimichurri sauce

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Have you ever tried Chimichurri sauce?  This was a new one for me last summer, something I discovered in a Food Network magazine.  I went out on a limb, fried up a flank steak and served it smothered in the sauce and it was incredible!  Who would have thought this green stuff could be so tasty?  It’s a really great mash up of parsley, cilantro, shallot and garlic, pureed with red pepper flakes and olive oil.  It’s even great the next day, as this sandwich demonstrates.  I took these sandwiches to a pool party last summer and they were a hit, which was my inspiration for making them today – maybe if I make food that reminds me of summer, the weather will warm up?  Something along those lines.  Of course, I couldn’t find the recipe I used last summer so I hunted online for a new version and couldn’t find one I really liked so I made one up using inspiration from each I found online.   I was a little nervous that my experimentation with making the sauce might lead to a funny result but I was fortunate enough that the recipe gods were smiling down on me. 

So when the Krentz men went to work last weekend re-insulating our attic I thought they deserved a lunch that was out-of-the-ordinary as a thank you for their hours of effort.  The result – thin layers of steak piled on top of a baguette, topped with chimichurri sauce and slices of tomato.  Quite tasty if I say so myself.  You can make these and serve them immediately, or spread a little butter on the bread, then prepare these, wrap them up, and refrigerate until ready to serve.

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Steak Sandwiches with Chimichurri Sauce
Serves 4
Thin slices of grilled flank steak atop baguette bread smothered with chimichurri sauce and tomato slices.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 lb flank steak
  2. Olive Oil
  3. Salt & Pepper
  4. 1 cup fresh flat leaf parsley
  5. 1/4 cup fresh cilantro
  6. 1 medium shallot, diced
  7. 2 cloves of garlic, diced
  8. 1/4 tsp red pepper flakes
  9. 1 tsp salt
  10. 1/2 tsp ground black pepper
  11. 1/2 cup olive oil
Instructions
  1. Remove the steak from the refrigerator and season both sides liberally with salt and pepper, and drizzle with oil. Let sit out 30 minutes.
  2. Either on a outdoor grill or on a frying pan over medium-high heat, grill the steak for 3-5 minutes on each side. Remove from the heat and place on a cutting board to rest for at least 10 minutes.
  3. In a food processor bowl, combine the parsley, cilantro, shallot, garlic, red pepper flakes, salt and pepper. Pulse until finely minced and combined.
  4. Turn the food processor on to run continuously and pour in the olive oil to whisk to create the sauce.
  5. The sauce can be stored, covered, in the refrigerator for a day.
  6. Slice the steak against the grain into thin slices.
  7. Slice the tomato.
  8. Slice the baguette lengthwise.
  9. Layer the steak onto the baguette, and pour the chimichurri sauce over the steak. Top with tomato slices and the second slice of bread.
Notes
  1. Sandwiches can be made in advance, wrapped in parchment paper and stored in the refrigerator up to 8 hours before serving. The bread will keep best if spread with butter before topping with the sauce, meat and tomatoes.
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Better than Tom Selleck Cake

What in God’s name does Tom Selleck have to do with cake?  Take a look at this bad boy.

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Yep, it tastes as good as it looks.  Maybe even better.  

This, my friends, is known as “Better than sex” cake but for those of you with a robust Catholic upbringing you may read that dessert name and inwardly cringe and become suddenly uncomfortable and don’t know where to direct your eyes.  I know I’m not alone in this weird Catholic guilt thing – you know why?  My friend’s grandma fessed up to it too.  Ha!  In an effort to not have to say the “s” word in front of her grandchildren (yea, it’s considered the “s” word if you’re Catholic) this grandma renamed it “Better than Tom Selleck” cake.  So while that’s a little silly it’s also a lot funny, so I’m going with it.  Call this cake whichever name you like better, or create your own.  My vote is on “Better than sleeping in on Sunday” cake.

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So with no further ado – let’s get to it.  This cake is incredibly moist, sweet and decadent.  To prepare it you need to make a chocolate cake – from scratch or a from a box, milk chocolate or German, doesn’t really matter in my book. (I opt for a gluten free box mix)  Once baked you’re going to stab a million little holes into it with the blunt handle end of a wooden spoon and then… pour a can of sweetened condensed milk over it.  And because that isn’t enough, then you’re going to pour on a jar of caramel sauce.  Refrigerate overnight, top with cool whip and chopped Heath bars.  Decide how much of the cake you’re going to allow yourself to eat (I don’t know, maybe one slice, like a normal person)… then eat said amount… and then try to stop there. 

 

My mother in law made this for a baby shower a year or two ago and made me my own gluten-free version (read: an entire cake for just little ol’ me) – while I love her for the personal touch, it forced me to recognize that my metabolism is no longer running at pre-teen levels (duh) and taught me that this cake keeps great in the fridge for a few days.  

Enjoy!

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Better than Tom Selleck Cake
Serves 15
Chocolate cake soaked with sweetened condensed milk and caramel sauce, topped with whipped cream and chopped Heath bars.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 box mix, chocolate cake (gluten free, if desired)
  2. 14oz sweetened condensed milk
  3. 10oz caramel sauce
  4. 8oz Cool Whip
  5. 4oz Heath Bar bits
Instructions
  1. Prepare chocolate cake in a 9x11 metal pan according to the directions on the box and bake.
  2. Remove from the oven and immediately poke 50-100 holes into the cake using the handle end of a wooden spoon or a chop stick.
  3. Pour the sweetened condensed milk over the cake.
  4. Heat the caramel sauce in the microwave for 30 seconds, then pour over the cake.
  5. Cover the cake and refrigerate overnight or up to 24 hours.
  6. When ready to serve the cake, spread with Cool Whip and sprinkle heavily with Heath Bar bits.
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Artichoke Dip

I don’t know when I became a big snob about artichoke dip but a few years ago I realized I had become strangely particular about what I defined as “good” artichoke dip.  That’s not to say I won’t eat any variety put in front of me, because I will, but somehow my mind became instilled with this lofty aspirational ideal of what this dip should be.

With rants like this I should have a been a philosopher.

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And so began a quest for the perfect dip.  Should it include spinach?  The Mr. and I decided no, it made it the dip too watery with all that extra liquid.  Should it include mozzarella or parmesan?  Parm, it is – less melt, more bite.  And then I got stuck determining the right ratio of cream cheese to mayo – and should I add sour cream in place of the mayo, or substitute half the mayo for sour cream?  My life is full of really difficult quandaries and decisions, can’t you see?

So, here we are people.  Years of trial (I’m not exaggerating, sadly), lots of inspiration from various online recipes, a dutiful and honest taste tester in my other half, Mr. Krentz, and we have arrived at what I think an artichoke dip should be.  The artichoke hearts are cut in two and stirred into the creamy mixture to maintain their form and texture, add some lemon juice and red pepper flakes to cut the creaminess of the dip and add some heat, and use a 50/50 ratio of cream cheese to mayo.

Enjoy this bad boy with carrots, celery, a baguette or by the spoonful – whatever makes you happy.  And if by chance you think this dip leaves something to be desired, please tell me in the comments!  I’m an open minded gal and would love to improve this appetizer if possible.

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Artichoke Dip
Serves 4
Served hot or cold, this artichoke dip hits the right balance of artichoke and creamy dip - enjoy with veggies, crackers or slices of baguette.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 can artichokes, drained thoroughly, and cut in half length-wise
  2. 1 clove garlic, roughly chopped
  3. 2 green onions, roughly chopped
  4. 2 oz cream cheese, softened
  5. 1/4 cup mayo
  6. 1/4 cup grated or shredded parmesan cheese
  7. 1/4 lemon, juiced
  8. 1/4 tsp red pepper flakes
Instructions
  1. Preheat the oven to 400 degrees.
  2. In the bowl of a food processor place the garlic and green onion and pulse 10 seconds, until finely minced.
  3. Add all remaining ingredients to the bowl (cream cheese, mayo, parmesan cheese, lemon juice and red pepper flakes) and pulse 10-15 seconds until thoroughly combined.
  4. Add the halved artichoke hearts to the bowl and combine by hand with a spoon until incorporated into the mixture.
  5. Spread the dip in a greased 10" ceramic dish.
  6. Bake for 20-25 minutes until browned and bubbling.
  7. Let rest for 10 minutes before serving.
  8. Serve with carrots, celery, crackers or slices of bread.
Notes
  1. This recipe can easily be doubled or tripled for a crowd.
  2. This dish is great prepared in advance - once the dip is in the dish, cover with plastic wrap and refrigerate. Bake at 400 degrees for 30-35 minutes until browned and bubbling.
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Slutty Brownies

A quick search on Pinterest will reveal that I am not the first person to indulge in a pan of slutty brownies… what’s unique about my recipe is that it’s both gluten free and painfully easy thanks to the help of two Betty Crocker gluten free box mixes.

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“What is a slutty brownie?” you may ask – well, it’s three desserts in one, because one treat is never enough.  Chocolate chip cookie dough, topped with Oreo cookies, topped with brownie batter, baked and served warm – that’s a slutty brownie.  “Why the name?” you may ask – well, I have no idea, but that’s what they’re called so I’m sticking with it.

Serve this up with a scoop of vanilla ice cream for an extra indulgence, as if three kinds of dessert combined into one wasn’t enough.

Slutty Brownies
 
Recipe Type: Dessert
Author: Bryna Krentz
Prep time:
Cook time:
Total time:
Serves: 15
Slutty brownies are chocolate chip cookies, Oreos and brownies all in one! I like the Glutino brand of Oreos but any brand will do.
Ingredients
  • Betty Crocker, Gluten Free Chocolate Chip Cookie Mix (19 oz)
  • 1/2 cup butter, softened (1 stick)
  • 1 tsp vanilla
  • 1 egg
  • Betty Crocker, Gluten Free Chocolate Chip Brownie Mix (16 oz)
  • 1/4 cup butter, melted (1/2 stick)
  • 2 eggs
  • 3 Tbsp chocolate syrup
  • 1 package Glutino Gluten Free Chocolate Creme Cookies
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a 9×11 baking dish.
  3. Prepare the chocolate chip cookie mix according to the package instructions.
  4. Place the cookie dough in the pan, spreading flat to cover the entire pan surface.
  5. Place the oreo cookies evenly on the cooking dough, pressing in just slightly.
  6. Prepare the brownie batter (in the same bowl used to make the cookie dough) according to the package instructions, add the chocolate syrup to the mix.
  7. Pour the brownie batter into the pan, spreading evenly over the cookie dough and cookies, covering both entirely.
  8. Bake for 35 minutes, testing with a toothpick to ensure the dough and batter are cooked through. Cook another 5 minutes if the toothpick comes out with wet batter on it.
  9. Serve warm topped with vanilla ice cream.