Saturday, August 15, 2015

Chocolate Mint Brownie

Brownie:

1 cup butter
8 oz coarsely chopped semi-sweet chocolate
1 1/2 cups sugar
4 eggs
2 tsp vanilla
1/2 cup plus 3 T flour
1/4 cup cocoa 

Melt chocolate and butter in microwave in 30 second intervals, stirring in between each interval until chocolate and butter are smooth.  Cool 10 minutes.

Line a 9X13" pan with parchment paper leaving an overhang on the edges.  

Whisk sugars into cooled chocolate mixture.  Add eggs, one at a time, whisking well after each addition.  Whisk in vanilla.  Fold in remaining dry ingredients and whisk until smooth.  Pour batter into 9X13" pan. Bake at 350 degrees for 20-25 minutes.

Mint Frosting:

1/2 cup butter, softened
2 cup powdered sugar
2 T milk
1 1/4 tsp peppermint extract
1 drop green food coloring

Beat butter until smooth and creamy.  Add powdered sugar and milk.  Beat on low for 2 minutes; then beat on high for 1 more minute.  Add peppermint extract and food coloring (if desired) and beat an additional minute. Frost brownies and refrigerate 1-4 hours.  This allows the chocolate layer to go on more easily.

Chocolate Layer:

1/2 cup butter
1 heaping cup semi-sweet chocolate chips

Microwave in 30 second intervals; stirring after each interval.  Once melted and stirred smooth, spread over chilled mint layer using an off-set spatula.  Refrigerate.  Pull brownies out by the parchment paper and cut.  I like to remove mine from the refrigerator about 15-20 minutes prior to cutting.  Store in refrigerator.  

If you love mint - these are for you!!!

Monday, August 10, 2015

Peanut Butter Chocolate Chip Bars



1 cup butter 
2 cups sugar
1/2 cup peanut butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 cup or more semi-sweet chocolate chips

Melt butter and brown sugar together in pot on stove top stirring until melted.  Turn off heat and add peanut butter.  Stir until smooth and allow to cool.

Combine flour, baking powder, and baking soda in large bowl and set aside.

Add eggs to the butter and sugar mixture stirring well to blend.  Add vanilla and stir well.  Add flour mixture to butter and sugar mixture stirring until well combined.  Stir in chocolate chips (leaving some for sprinkling on top of batter).  

Spoon batter into a 9X13" greased pan.  Using an offset spatula spread batter to edges of pan.  Sprinkle with remaining chocolate chips and bake at 350 degrees for 20-25 minutes.  Allow to cool before cutting into squares.  I cut my pan 4 rows by 6 rows - this will give you 24 bars.

Friday, May 29, 2015

Cafe Rio Copy Kat Dressing


Ingredients:
  • 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
  • 1 c. mayonnaise
  • 1 c. buttermilk
  • 2 tomatillos, remove husk, diced
  • 1/2 bunch of fresh cilantro
  • 1 clove garlic
  • juice of 1 lime
  • 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Instructions
  • Mix all ingredients together in the blender. That’s it!

Tuesday, January 27, 2015

Blueberry Crunch



1/2 cup butter
1 pkg white (or yellow) cake mix
2 cans (20 oz each) blueberry pie filling
1/4 cup chopped nuts 

Heat oven to 350 degrees.  Cut butter into cake mix (dry) until crumbly.  Reserve 1 cup mixture. Pat remaining mixture in an ungreased oblong  9X13" pan, building up 1/2" edge.  Spread pie filling over cake mixture to within 1/2" of edge.  Mix nuts (sometimes I use oatmeal instead for texture if I am worried about allergies) and 1 cup reserved topping.  Bake 45-50 minutes.  Serve warm with ice cream or whipped topping.  

So easy and really divine flavor - especially if you love blueberries.  I am sure you could substitute any flavor pie filling - I just never deviate from the blueberry because I love them so much!

Wednesday, January 7, 2015

Monkey Bread



This recipe is from my nephew's wife, Chelsea Hobson.

Ingredients:
4 cans biscuits (I used Rhodes frozen dough)
1 cup packed brown sugar
1 1/2 sticks of butter
1/2 cup white sugar
2 T cinnamon

Icing:
1/2 lb cream cheese, room temp
1/2 lb butter
1 lb powdered sugar
1 tsp vanilla
1 tsp lemon juice

Directions:
Preheat oven to 350 degrees.   Grease a 9-10 inch tube pan.  Mix white sugar and cinnamon in plastic bag.  Cut biscuits into quarters.  Shake in bag to coat.  In a saucepan, melt butter and brown sugar.  Boil for 1 minute.  Pour over biscuits.  Bake for 35 minutes.

Icing:
Beat together cream cheese and butter.  Slowly add powdered sugar.  Mix 12 minutes.  When almost done mixing, add vanilla and lemon juice.  Pour over cooked biscuits.

NOTES:  I found the icing to be way more than I needed.  I think you could easily get away with half.  The young adults raved about how good this was!

Monday, December 29, 2014

Wassail



8 cups hot water
1 cup sugar
juice of one lemon
1 can frozen orange juice
whole cloves (I usually use about 6)
cinnamon sticks (I usually use 1)

Steep spices in hot water; add remaining ingredients.  Serve hot.

This is my mom's recipe and it has such a great flavor!  Perfect on a cold winter's night!

Sunday, December 7, 2014

Best Ever Peanut Butter Cookies



Cream:
2 cups shortening
2 cups sugar
2 cups brown sugar

Add: 
1 tsp vanilla
4 eggs
2 cups peanut butter
6 cups flour
4 tsp baking soda
salt

Bake at 375 degrees for 8 minutes.  Using a fork smash cookie down while hot running the fork in both directions (making a t).  Sprinkle with sugar.  Makes about 80-90 cookies when using the medium size cookie scoop.  

These are soft and oh so yummy!

Saturday, November 1, 2014

Honey Lime Pepper Jack Salsa Verde Chicken Enchiladas




1 1/2 lbs chicken (I use about half a Costco rotisserie chicken)

Marinade:
1/2 cup honey
1/2 cup lime juice
1 T chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp chipotle powder
1 tsp onion powder OR dried flakes 
garlic powder
salt and pepper to taste

1 16 oz bottle Salsa Verde
8-10 flour tortillas (I use the wheat ones)
3 cups shredded pepper jack cheese
2 cups monterey jack cheese

Garnishes:
cilantro
avocado
sour cream
salsa

Prepare marinade.  Place shredded chicken in with marinade and let set for 10 minutes.  Remove chicken and place in strainer allowing marinade to drain back in bowl.  

Take 1/4 cup salsa verde and pour into a greased 9X13" pan.  Heat tortillas for a few seconds on each side and fill with marinated chicken and both cheeses.  Roll into a burrito and place in pan.  When all are filled add the remaining salsa verde to the marinade and pour over burritos.  Top with remaining cheese.  Bake at 350 degrees for 30 minutes.  

The flavor on these is divine!  If they sit for a day or two they are even better!

Modified from a recipe on my Pinterest board:
http://www.carlsbadcravings.com/salsa-verde-honey-lime-pepper-jack-chicken-enchiladas/


Friday, October 17, 2014

Puffy Oven Pancake


6 eggs
1 cup milk
1 cup flour
1 tsp cinnamon
6T butter

Preheat oven to 450 degrees.  Place butter in a 9X13" pan and place in oven until melted.  (I like to let my butter brown a bit for added flavor)  Blend all other ingredients in a blender until smooth and pour into melted butter in the 9X13" pan.  Bake for 18 minutes at 450 degrees without peeking.  This is so yummy and a very quick breakfast.  I get it in the oven and take a quick shower.  Ready to eat when I am dressed.  No need to add butter since you cooked it in.  Top with berries or syrup or both!





Thursday, October 9, 2014

The Law of the Garbage Truck


Recently I hopped in a taxi and we took off for the airport.  We were driving in the right lane when suddenly a black car jumped out of a parking space right  in front of us.

My taxi driver slammed on his brakes, skidded, and missed the other car by just inches!   The driver of the other car whipped his head around and started yelling at us.

My taxi driver just smiled and waved at the guy.  And I mean, he was really friendly.
So I asked, 'Why did you just do that?  This guy almost ruined your car and sent us to the hospital!'

This is when my taxi driver taught me what I now call, 'The Law of the Garbage Truck”.

He explained that many people are like garbage trucks.  They run around full of garbage, full of frustration, full of anger, and full of disappointment.  As their garbage piles up, they need a place to dump it and sometimes they'll dump it on you.  Don't take it personally.

Just smile, wave, wish them well, and move on.  Don't take their garbage and
spread it to other people at work, at home, or on the streets.  The bottom line is that successful people do not let garbage trucks take over their day.

Life's too short to wake up in the morning with regrets,
so ... Love the people who treat you right.  Pray for the ones who don't.

Life is ten percent what you make it and ninety percent how you take it!

Have a garbage-free day!



Wednesday, October 8, 2014

All Great Changes Are Proceeded By Chaos!

For those of you who don’t know—our company, The Brokerage Real Estate Center—was recently acquisitioned by Century 21 Everest Realty Group. 

I HATE change!  What is really ironic is that I took over a year to decide where to move my license after my first year and a half in the business BECAUSE I dislike change and only wanted to move companies ONCE.  Without moving my office we have changed companies three times.  Windermere became The Brokerage REC and then Century 21 Everest Group. 

As much as I hate change I also know that without change we become stagnant and don’t usually push ourselves to grow or become better.  The first few months were chaotic and I was ready to abandon ship more than a few times. Knowing that change can produce improvement, I made a commitment to stay the course for 6-months while we got our footing as a new company.  Besides, Century 21 is the number one brand in the nation and Century 21 Everest Group (main office in Midvale) is the number 1 brokerage in the nation.  Gotta be doing something right!

It has been rough for me, but I am learning new things and pushing to improve my skill set at the same time. I still have my amazing broker and now 2 owner/brokers who I am learning a lot from as well. There is definitely something to be said for a larger company. 

There is a quote that says, “Everything you want is on the other side of fear.” -Jack Canfield.  There is much truth to that!  I have recently been asking myself what I would be doing differently if I was not afraid of failing.  It makes you think hard about what you are doing every day.  Is it moving you in the direction of what you want?  Are you becoming the best YOU?  I always get a bit introspective as we end and year and start gearing up for a new one.  If you haven’t started thinking about it—I challenge you to ask yourself—what is on the other side of fear—for you?  And then gather the people, the supplies, the skills to get yourself there.
“When we are no longer able to change a situation, we are challenged to change ourselves.”-John Porter.
Join me-let’s go to the other side of fear and see what changes….





Thursday, September 25, 2014

Pumpkin Cake/Bars






Mix together:

4 eggs
1 2/3 cup sugar
1 cup canola oil
1 15 oz can pumpkin

Add:

2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Mix just until incorporated.  Pour into a greased 17X10X1" pan and bake at 350 degrees for 25-30 minutes.  

Spread with Cream Cheese Frosting when cool.

Cream Cheese Frosting:

8 oz. cream cheese, softened
2 cup confectioners sugar
1/4 cup butter, softened
1 tsp vanilla
1-2 T milk

This is super quick and easy and has such a great flavor.  People have told me they like it even better than pumpkin pie.  Great moist and light cake, with wonderful texture and flavor.