Chocolate Cherry Brownies

Brownies:
4 squares unsweetened baking chocolate

1 C butter
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

1/4 tsp salt

Frosting:
3 C powdered sugar
4 T butter, softened

1/4 to 1/2 tsp. cherry flavoring oil (Lorann)
1-2 Tbs milk 
1-2 drops red food coloring, if desired

Chocolate Glaze:
1 cup semi-sweet chocolate chips (Ghirardelli)
4 Tbs real butter

3-4 drops cherry flavoring oil

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 25-35 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 4 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.

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Potato and Leek Casserole #recipe

A member of the onion and garlic family are known as leeks. In the United States, leeks are grown in California, Michigan and Virginia. To me, leeks look similar to green onions or scallions to me. 

Leeks are a winter veggie that packs with them many benefits. Individuals that eat leaks have been shown to have lower cholesterol levels as well as stabilized blood sugars. . Leeks may also help reduce the risk of prostate, colon and / 0r ovarian cancer. In addition, leeks are a good source of B6, C, folate and iron.However, leeks have their own drawbacks because they have shown to cause kidney and gallbladder issues. 

Leeks can be used in a number of different ways A few of my favorites include using them in soup and salad recipes. 

         Potato and Leek Casserole 

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• 1garlic clove, cut in half
• 1tablespoon extra virgin olive oil
• 1pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
• Salt and freshly ground pepper
• 1teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
• 2pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
• 3ounces Gruyère cheese, grated (3/4 cup, tightly packed)
• 2 1/3 cups low-fat milk
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• Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil. Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat. Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.

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The Car Named After A World Famous Driver

You may think that the car looks a bit sporty, fancy and maybe even classy. Most will recognize the car is a Ferrari but are you aware of how the car got its name??

Enzo Ferrari love for racing began early when he was just a boy. He had first learned about racing from his father in Bologna Italy. At the age of 21 Enzo made his racing debut. In 1929 Enzo Ferrari would start building the Ferrari car company but the first road car would not come about til 1947.

Headquartered in Maranello Italy and later in Modena the company remained strong even after being bombed during the War. In 1963 Ford tried to purchase the Ferrari car company for $18 million but the deal ended when Ford declined to allow Enzo to be in total control of the racing program.

The logo used by Ferrari had also been the symbol for the flying ace in the Italian air force during WWI Count Francesco Baracca. Ferrari will go down in history as a world wide known racer and his company. In 1988 he passed from the pages of history due to kidney disease

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What the Bible says about Love

Having just celebrated one of the famous days of love that of Valentines Day I thought it would be a great time to look at what the bible says of how we are to treat each other.

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Stuffed Cabbage Rolls

Our family has only 7 members currently. That may not be small but when you had 13 at one time that is a lot less to me. Our menu this week will include the recipe that we are sharing as well as

chuck wagon steaks, gravy and potatoes

beef and noodle with rolls

chicken alfredo with garlic bread

roast with potatoes and veggies

hungarian goulash

what will you be having

1 medium head cabbage
   Filling
1-1/4 pounds lean ground beef (or combination lean ground pork and beef)
1/2 cup uncooked long grain white rice, cooked according to package directions (about 2 cups cooked)
1/2 cup finely chopped onions
2 teaspoons lemon juice
1 teaspoon dried marjoram leaves
1 large egg, lightly beaten
Salt and pepper to taste
  sauce
1 tablespoon butter
1 tablespoon canola or other vegetable oil
1 cup finely chopped onions
1 can (14.5 ounces) whole tomatoes, crushed with fingers, and juices
1 can (8 ounces) unseasoned tomato sauce
1 teaspoon brown sugar
Juice of a small lemon
Salt and pepper to taste
Pinch of cinnamon

There are several techniques for blanching the cabbage leaves. I prefer to cut the bottom of the stems of the outer leaves, gently remove them from the head, then cook 3 or 4 at a time in lightly salted boiling water until tender, about 4 minutes. When I get to the inner portion of the cabbage where the leaves are too tight to remove without ripping, I immerse the remaining head into the water and remove the outer leaves as they become loose. Separate the cooked leaves on a clean towel so they can drain and cool quickly.

To make the filling, place the ground beef in a medium bowl. Add 1-1/2 cups of the cooked rice, reserving any remaining rice for assembly, and the remaining filling ingredients. Mix well with hands until all is combined. (To taste for seasoning, take a small piece of the mixture and cook in a skillet or in the microwave.)

To make the sauce, heat the butter and oil in a medium saucepan over medium-high heat. Add the onions and sauté until just starting to brown. Add the tomatoes, sauce, brown sugar, lemon juice, salt and pepper. Reduce heat to medium; cover and simmer about 10 minutes. Add the pinch of cinnamon and taste for seasoning.

Preheat oven to 350° F. To assemble, first cut a vertical slit in the thick portion of the leaves so they will roll easily. Starting with the largest leaves, place about 1/4 cup of filling at the thick end. Start to roll, tucking in the sides as you go. Roll as tightly as you can. This will make about 16 rolls, depending on the size of the leaves. When you have used up all of the filling, take the remaining leaves and lay them on the bottom of a baking dish or roasting pan large enough to hold the rolls in one layer. Top with the remaining cooked rice. Spoon just enough of the sauce over the layer to moisten. Place the cabbage rolls, seam-side down, in rows on top of sauce. Pour the remaining sauce over all. Cover the baking dish tightly with foil. Bake for about 1 hour or until hot and bubbly.

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Eat For Your Heart

February is a great month to be heart aware. There are many that are more aware of heart issues than they ever wanted to be as they either suffer from heart illness or love someone that does. Others believe that they have no need to make changes in their daily life. However, that often is not the truth. 

Not only are many individuals not eating correctly they may also be placing their selves in danger. In another manner those that have individuals that follow their pattern can set good examples for those they love by eating a better diet. The recipe I share today is both heart friendly and should be welcoming by both young and old alike. 

2 cups green or red grapes (halved if you desire)
2 medium bananas, peeled and sliced (2 cups)
1 red or green apple , cored, thinly sliced.
1 1/2 cups plain, fat free greek yogurt
1 Tbsp. honey
1 tsp. vanilla extract

Chop and prepare fruits Arrange on a large plate or platter
Mix in small bowl yogurt, honey and vanilla Combine. Serve

flavored yogurts are packed with extra sugar and preservatives. Making your own is a wiser choice. Stir in honey or maple syrup along with handful of chopped fruit
Greek yogurt has a thicker consistency perfect for a dip but any plain yogurt can be substituted


recipe source heart.org

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Filling Pasta #Recipe

4 cups uncooked wagon wheel pasta 
1 pound lean Italian Sausage
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted

1 cup medium salsa

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 teaspoon dried oregano

1/2 cup sour cream

1/3 cup shredded Monterrey Jack cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through. Drain pasta; serve with sauce mixture. Sprinkle with cheese. Yield: 5 servings

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Become An Organ Donor

Did you know that someone is added to the transplant list every 10 minutes?? Currently there are more than 115,000 individuals on the waiting list in need of an organ to continue on their path of life. Out of these individuals there are nearly 100,000 that are in need of a kidney, over 10,000 in need of a liver transplant, several thousand in need of a heart and / or lung transplant. Sadly there will be many that will pass from this earth while waiting for an organ. 

So what is it that you can do about any of this?? You can sign up to be an organ donor. One individual can save up to 50 lives. Out of these lives they can help individuals looking for 

• Kidneys.
• Pancreas.
• Liver.
• Lungs.
• Heart.
• Intestinal organs.

Registering is easy. When you apply for or renew your driver's license you can simply sign up for organ donation. Sign up online at your state's organ donor registry is another great way to register. Share this information with friends and family so they too can register if they wish.

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Birthday Cake for the Many Presidents who Have Birthdays in February

Cake

• 1 cup (2 sticks) butter
• 2 cups sugar
• 3 cups cake flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 cup unsalted almonds, chopped
• 6 egg whites
• ¼ teaspoon salt

Frosting

• 2 cups sugar
• 1 cup water
• 2 egg whites
• ½ cup candied cherries, chopped
• ½ cup candied pineapple, chopped
• few drops vanilla or almond extract

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter. Beat egg whites until stiff. Add in salt. Fold into batter. Pour into three greased and floured 8- or 9-inch cake pans. Bake for about 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 5-10 minutes then remove from pans and cool on racks.

Tips & Notes Some historians say Mary Todd Lincoln didn't serve the cake with frosting, but it certainly adds great flavor! 

While cake is baking, prepare frosting: Combine sugar and water in a saucepan, stirring until sugar is dissolved. Bring to a boil; cover and cook about 3 minutes until the steam has washed down any sugar crystals that may have formed on side of pan. Uncover and cook until syrup reaches 238-240 degrees on a candy thermometer. Whip egg whites until frothy; add in syrup in thin stream, whipping egg whites constantly until frosting is spreading consistency. Mix in cherries, pineapple and vanilla or almond flavoring. Frost cake once it has cooled.

recipe source Illinois Farm Bureau Partners

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