Dulce De Leche Brownies from The Pioneer Woman

This is my favorite recipe from the episode of The Pioneer Woman that I'm currently watching, but you'll need to check out all of the recipes by clicking on the episode link.

It has been a really long time since we have had a wonderful chocolatey dessert and these brownies just reminded me!

Don't they look sinfully delicious?

Recipe courtesy of Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Big Day at the Building



Ingredients

• 1 cup (2 sticks) butter, plus more for greasing pan
• 5 ounces unsweetened chocolate
• 1/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 tablespoon vanilla
• 3 large eggs
• 1 1/4 cups all-purpose flour
• Half of a 14-ounce can dulce de leche
• Powdered sugar, for sprinkling

Directions

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).

In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.

Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.

Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.

Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

When warm, the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

Italian Layer Bake

OMG would you look at those layers of deliciousness?

A cross between an awesome sandwich and lasagne, this casserole would be very impressive to serve at your next dinner party.

I want one now!  New rule for our kitchen . . . we need to keep refrigerated crescent rolls in the fridge for times like these!

Ingredients

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices Swiss cheese (about 1/2 pound)
• 1 (12-ounce) jar roasted peppers, drained
• 4 eggs, beaten

Directions 

Preheat oven to 350 degrees F. 

Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. 

Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. 

Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. 

Pour half the beaten eggs over peppers and repeat layers with remaining meats, cheese, and peppers. 

Place remaining square of dough over peppers. 

Pour remaining beaten eggs over dough and cover lightly with foil. 

Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through.

Let cool 15 to 20 minutes, then cut and serve. 



Recipe and Photo Source: Mr. Food

Notes from Mr. Food:

If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.

For more cool ideas from the dairy aisle, visit our friends at Easy Home Meals!

Berries and Coconut Cream

Berries are always a great choice for desserts or snacks.  

I love this recipe for its simplicity.  The coconut cream sounds delicious

and a great alternative to plain whipped cream

This recipe comes from Real Simple's series Favorite Summer Recipes

Ingredients

• 2 pounds mixed berries (such as blackberries and raspberries)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime juice
• 1 cup heavy cream
• 1/2 cup cream of coconut (such as Coco Lopez)

Directions

In a large bowl, gently toss the berries, sugar, and lime juice.

With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.

Real Simple, By Sara Quessenberry, August, 2009

Crab Fritters

• 1 lb. Back fin Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce


Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball size balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.