Marvelous Recipes

These are my husband’s all-time favorite brownies! I hope you enjoy them as much as he does!

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 cup butter, melted
6 tablespoons baking cocoa
2 tablespoons cooking oil
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, divided
1 cup chopped walnuts or pecans, divided

1. In a small bowl, combine flour and baking powder; set aside.

2. In a large mixer bowl, beat butter, cocoa, oil, sugar and eggs until well blended; stir in vanilla. Add the flour mixture; blend well. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the nuts.

3. Pour mixture into a greased 8×8-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes. Immediately sprinkle with remaining 1/2 cup chopped nuts and the remaining 1/2 cup chocolate chips. Let stand until chocolate chips are soft and shiny. Gently spread the melted chocolate chips over top. Cool and cut into squares. Makes 16 to 20 brownies.

Cranberry sauce, orange juice and ground cloves turn ordinary pork tenderloin into a taste sensation!

1 pork tenderloin (1 pound)
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water

1. Place the tenderloin in a 3-quart slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on Low for 5-6 hours or until a meat thermometer reads 160 degrees.

2. Remove pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on High for 15 minutes longer or until thickened. Serve with pork. Makes 4 servings.

Recipe and photo are from Taste of Home magazine.

A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!

2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese

1. Cook the egg noodles according to the package directions; drain and set aside.

2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.

3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.

4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

TO ALL MY WONDERFUL BLOGGER FRIENDS AND FOLLOWERS, “MERRY CHRISTMAS” FROM MY HOUSE TO YOURS!

Delicious cinnamon-apple filling in a buttery crumb crust makes this apple pie the perfect dessert for any occasion!

2-1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter or margarine, melted
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups chopped peeled tart apples
1 teaspoon vanilla extract

1. In a large bowl, combine the flour, brown sugar, oats and melted butter or margarine until crumbly. Set aside 1 cup; press remaining crumb mixture into bottom and up the sides of an ungreased 9-inch pie plate; set aside.

2. In a large saucepan, combine the sugar, cornstarch, water, cinnamon and nutmeg until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in the apples and vanilla extract.

3. Pour apple mixture into the prepared crust; top with the reserved 1 cup crumb mixture. Bake at 350 degrees F for 40 to 45 minutes or until crust is golden brown. Cool on wire rack. Makes 8 servings.

A rich and hearty stew you can put together in the morning and have ready to serve at the end of a busy day!

1-1/2 pounds boneless beef bottom round or chuck roast, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 can (10-1/2 ounces) Campbell’s Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half (about 10 ounces)
3 medium carrots (about 1/2 pound), cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water

1. Sprinkle beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.

2. Mix beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in 3-1/2-quart slow cooker.

3. Cover and cook on Low heat 10 to 12 hours or on High 4 to 5 hours or until beef is fork tender.

4. Mix remaining flour and water. Stir flour mixture into cooker. Turn heat to High. Cover and cook 15 minutes or until slightly thickened. Makes 6 servings.

Recipe and photo are from Campbell’s.

I started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!

2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese

1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.

2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

A truly decadent dessert you will be proud to serve your family and guests alike!

CARAMEL BASE
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter or margarine
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2 inch thick) French bread

CARAMEL LAYER
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2 inch thick) French bread

CUSTARD
6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar

WHIPPED TOPPING
1/2 cup whipping cream
1 tablespoon sugar

1. Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

2. In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.

3. Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.

4. In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.

5. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

6. Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping. Makes 8 servings.

Recipe and photo are from Betty Crocker.