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Homemade Brownies

Homemade Brownies

These brownies from Cooks Illustrated were pretty darn good! A little more work than a box mix, but I had everything on hand.
You have to make a sling in the pan in order to remove the baked brownie and let it cool. The brownie is very gooey and not cakey at all.
I made the sling out of Parchment Paper. The instructions say to use foil. I don’t agree with using foil……

Brownie Preparpation

I used a combination of Penzy’s cocoa and Trader Joe’s Bittersweet Chocolate coins. Also, farm eggs make all the difference.
Instead of a whisk, I used a vintage egg beater I recently got from Dan’s grandma’s kitchen. It works like it is brand new. She took good care of her kitchen tools.

Brownie Mixing
I baked it in my 13X9 Pyrex Pan. It makes a LOT of Chewy Brownies!

Brownie Batter Pour

The recipe for these Chewy Brownies is here at Cooks Illustrated. It is a subscription website, so I don’t know how to post the recipe!

Kentucky Hot Brown….my version

I made a version of this Kentucky Hot Brown recipe.
I’ve never had a REAL “Hot Brown” but this version looked good. I followed her recipe pretty much but I didn’t add tomatoes and I DID add American Cheese.

KentuckyHotBrown in Pan

My version was small. I used a roll of Pillsbury Seamless Crescent Roll dough and didn’t use all of it in this vintage Pyrex loaf pan. I made rolls out of the extra. I did grease the pan and add parchment paper. (I LOVE using Parchment paper and the King Arthur brand is my favorite.)

Kentucky Hot Brown Ingredients

Ingredients I used are:
1 roll Crescent Dough….half in the bottom of the pan, half over the top. I used more so it would be a “loaf” when done.
Ham….I used real ham and cut it in small pieces
Cheese…..I used Swiss Cheese slices and American Cheese slices
Bacon……I used my favorite Farmland
2-3 eggs, scrambled
The recipe called for turkey and tomato, which sounds so delicious. I didn’t have either so I just left them out.

Layer Crescent Dough, Ham, Bacon, Cheese, 1/2 egg mixture, Ham, Bacon, Cheese, Crescent Roll, Rest of the Egg over the top.
Bake in a 350* oven 15-20 minutes covered with foil and 15-20 minutes uncovered. Let rest 10 minutes before cutting into it.


It was delicious! Smelled great, too. I think this would make a great Brunch item. We’ll try it at The House At The Lake some weekend. Even Matt loved it! I can see how you can use leftover meats, cheeses and vegetables in this to change it up. Yum!
Thanks EatAtHomeCooks for the recipe!

Guacamole made by an Irish Girl

Left-overs of Rice Patties and Chicken tonight wasn’t that successful…..but we also had Guacamole and that WAS successful! I take the easy route when I make Guacamole……ok, I just Assemble it. But Who Cares? It tastes so Good!

Today’s batch was prepared in my vintage Pyrex Teardrop Measuring Bowl. I have 3 bowls in the teardrop shape and they are good for pouring.

I used a large and 2 small avacados that were in remarkably good shape! I hate cutting into one that is all brown, grey or bruised. I mixed that with 2 pouches of Wholly Guacamole mix and some Graddy’s Salsa. We used some homemade chips from the Omaha Whole Foods and I warmed them in the oven.


Kinda helped make the left-overs taste a little better… 😉

PS. Do you know how to get the pit out of an Avacado? Hold it in your open hand and jam your knife into it. The knife will stick in that pit. You give it a turn and the pit will come out!