Recipe of the Week! Chocolate Covered Brownie Bites

This recipe could not get any easier... It looks a little complicated, but as with any recipe worth making... Ya gotta just try it!

Ingredients

• 1 (19.5 oz.) package Pillsbury® Classic Brownie Mix
• 1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk
• 8 ounces semi-sweet baking chocolate
• 1 teaspoon vanilla extract
• 1 tablespoon butter or margarine
• 1/2 cup whipping cream (optional)

Directions

PREHEAT oven to 350°F. Prepare and bake brownie mix as package directs. While warm, cut the cooked brownie into pieces and roll into balls. Let cool. (A great 'hands on' project for the kiddos!!)

IN heavy saucepan or double broiler, over low heat, melt chocolate with EAGLE BRAND®. Add vanilla and butter; mix well.

DIP brownie balls into chocolate until well coated. (This process is easier if the chocolate is kept warm or thinned with cream, if necessary). Place on rack so excess chocolate can drip off.

THEN top it off (the brownie ball) with chopped nuts, decorative icing, candy sprinkles, white chocolate or confectioners' glitter.

Yum.

Recipe of the Week! Beer Cheese Bread

Basic Beer - Cheese Bread

While the convenience of those pre-packaged 'Beer Bread' Mixes are definitely available... They just don't compare with something made from scratch in your own kitchen! Serve with your favorite soups and chili's or mop up those lovely juices from a hearty stew...

This recipe is courtesy of Cooking Light Magazine, November 2008

Yield

16 servings (serving size: 1 slice)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 13.5 ounces all-purpose flour (about 3 cups)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 (12-ounce) bottle lager-style beer (such as Budweiser)
• Cooking spray
• 2 tablespoons melted butter, divided

Preparation

1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Variation :

Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice)

Recipe of the Week!

4 - Cheese Macaroni Bake

A classic variation of "Mac 'n' Cheese" which is definitely worth the extra time it takes to prepare. A little crunch on top and hot and bubbly from the oven... Yum.

• 1/3 cup Flour
• 2 2/3 cup Milk
• 3/4 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra sharp Cheddar cheese
• 3 oz Velveeta
• 6 cups cooked macaroni
• 1/4 tsp. salt
• 1/3 cup crushed Melba toasts (found in the bread aisle)
• 1 Tbsp Butter

Preheat oven to 375 degrees.
Place flour and milk in a medium sauce pan over medium heat; stir until thick.
Add cheese and salt. Stir until melted.
Spoon mixture into 2 quart casserole dish. Add noodles. Stir until well blended.
Mix crushed toasts and butter and sprinkle on top of mixture. Bake 30 minutes or until bubbly.

Valentine's Day Treats

FYI!! Don't forget to order your Valentine a little something sweet!! Valentine's Day is NEXT Saturday... Get a sitter, pour some wine and enjoy your own slice of sweetness. Many ideas available... Chocolate cakes, Red Velvet, white with Raspberry filling.... Oh, YUM. Call today : 218.346.2552

Recipe of the Week!

Steak Salad with Creamy Ranch Dressing

Ingredients

• Steak:
• 1/2 teaspoon garlic powder
• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
• Cooking spray
• 
  Salad:
• 4 (1-ounce) slices sourdough bread
• 1 garlic clove, halved
• 2 cups grape tomatoes
• 1 cup halved and sliced cucumber
• 1 cup sliced red onion
• 1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
• 1/2 cup fat-free ranch dressing

Preparation

Heat a nonstick grill pan over medium-high heat.

Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.