Brownies with Chocolate Mint Frosting

I got this recipe from my MIL. She uses the frosting for both Texas Sheet Cake and brownies. We made this for a play group outing and then while I was with my family in CA. I added the chocolate chips and mint extract to the brownies. It kind of reminds me of the BYU mint brownies.

1 brownie mix (plus required ingredients - usually water, oil and eggs)
1 c. semi-sweet chocolate chips
1/2 tsp. mint extract

Mix brownies according to package directions, then add chocolate chips and mint extract. Bake according to package directions for a 9x13 pan. Let cool completely.

Mint filling
1/2 c. butter
2 c. powdered sugar
1/2 tsp. mint extract
1 Tbsp.water
1 tsp. vanilla
3 drops green food coloring
Beat together butter and powdered sugar until smooth. Add remaining ingredients and beat until smooth and spreadable. Spread over cooled brownies. Refrigerate until set.

Chocolate topping
1 12 oz pkg. semi-sweet chocolate chips
9 Tbsp. butter
Melt chocolate chips and butter in saucepan over low heat, stirring constantly. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill in fridge until set. Cut into squares - enjoy!

Strawberry Rhubarb Pie

I got this recipe from my SIL Amy. I used the crust here, but I think I prefer this crust. I didn't have enough rhubarb, but it turned out fine with only 2 1/2 cups of rhubarb. I totally forgot about the glaze! And I only refrigerated the crust for about 20 minutes. Very yummy!

Strawberry Rhubarb Pie

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust: Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. Transfer pie to rack and cool completely. (We ate it soon after taking it out of the oven. Warm with vanilla ice cream - yum! But it wasn't set until after it cooled)

Polenta with Italian vegetables

I got this recipe from my Better Crocker Quick & Easy Cookbook. It was so yummy. Amy loved the polenta. It called for shredded Swiss cheese, but I didn't have any, so I used mozzarella instead. My can of artichoke hearts was 12.4 oz. And it was a big zucchini, so I chopped it instead of slicing it.

1 c. corn meal
3/4 c. cold water
2 1/2 c. boiling water
1/2 tsp. salt
2/3 c. shredded Swiss cheese
2 tsp. olive or vegetable oil
2 medium zucchini or yellow squash, sliced (4 cups)
1 medium red bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 c. chopped fresh or 1 Tbsp dried leaves
1 can (about 14 oz) artichoke hearts, drained

Beat cornmeal and cold water in 2-qt saucepan with wire whisk. Stir in boiling water and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm

Heat oil in 10-inch skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetable are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.

Parmesan Pork Tenderloin

Since we received some great zucchini from my sister Becca, I had to find some great zucchini recipes. I liked this one. I used some boneless pork loin chops, I flattened them a bit, but they were still pretty thick, so I cooked them a little longer than in the directions. I also didn't have a red bell pepper, but I did have some frozen pepper strips, they worked fine. I thought it tasted great, and it was pretty easy too. Although if you really had 12 pieces of pork I think you might need more coating.

Parmesan Pork Tenderloin

• 1 pound pork tenderloin
• 3 tablespoons fine dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons vegetable oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 small zucchini or summer squash, thinly sliced

1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
2. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.

Basil Chicken over Angel Hair

This was pretty easy. I didn't have enough fresh tomatoes, so I used a can of diced tomatoes, and it worked. Oh I forgot the hot pepper sauce - oops. That would have been good. I also forgot the salt, so we added some at the table. And we added our own Parmesan as well.

Basil Chicken over Angel Hair

• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup Parmesan cheese

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Cake mix cookies

I got this from one of my MIL's ward cookbooks. The recipe was submitted by several ladies. It was so fast and easy, and they were yummy. They suggested using Devil's Food Cake to make Oreo cookies. I used German chocolate and was glad I only did half the frosting. There was still plenty of frosting left after I made these. The best compliment was when Aaron saw me put two in David's lunch and said he was sad that I bought Oreo Caksters and didn't leave any for him. I laughed and said "I made these, and the rest are in the fridge."

1 cake mix
1/3 c oil
2 eggs
Mix all together. Roll into small balls and put on cookie sheet. Bake at 350 F for 8 to 10 minutes. Take out when cookies crackle on top.
Devil's food and frosting make Oreos; add 1 bag of any kind of baking chips (chocolate butterscotch, peanut butter, M&M's, vanilla etc.) Or use a white or yellow mix and roll balls in cinnamon sugar for snickerdoodles. Be creative.

Frosting:
1 8 oz pkg cream cheese
1 cube margarine or butter
3/4 bag ( 2 lb I think) powdered sugar
1 tsp vanilla.

Mix all together. Make sure cookies are cool before frosting them.

PS can you tell which ones Timothy frosted?

Tony's Summer Pasta

I found this recipe a while ago, but made it again recently with the kitchen too hot for baking. I didn't use quite as much cheese as it called for. The garlic flavor was strong, but David still ate it. I didn't use quite so much olive oil. I didn't have fresh tomatoes, so canned was an ok substitute. I also reduced it to make dinner for 4 rather than 6. I was impressed that I actually had linguini in the pantry! And fresh basil is so nice to have!

Tony's Summer Pasta

• 1 (16 ounce) package linguini pasta
• 6 roma (plum) tomatoes, chopped
• 1 pound shredded mozzarella cheese
• 1/3 cup chopped fresh basil
• 6 cloves garlic, minced
• 1/2 cup olive oil
• 1/2 teaspoon garlic salt
• ground black pepper to taste

1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
2. Meanwhile, cook pasta according to package directions.
3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.