Fight Back Brownies a.k.a. Hershey's Syrup Brownies, and the Relay for Life 2013

 The Relay for Life for the American Cancer Society is June 21-22nd. Once again, I am Team Captain for my Team, Life's a Beach.  Last year I learned that two friends of mine were both diagnosed with malignant Melanoma, the deadliest form of skin cancer, the same type of cancer that I was diagnosed with 17 yrs. ago. Two friends in one day diagnosed with the same type of cancer, unbelievable.
 
This year, the Relay is in honor of my husband, Scott, who has been diagnosed with a Pituitary tumor. The tumor is slow growing, and the Dr. thinks that the tumor is probably benign, but they won’t know for sure, until his Neurosurgery June 18th. We have been going through all of the angst and uncertainty with the diagnosis of a tumor, besides trying to navigate the medical network. This is why I Relay, to do my part, to help raise money to find a cure for cancer. I have already lost friends and family to this terrible disease and my list is ever growing with the people fighting the fight of their life. 

I'm sure that you know a friend or family member that had been affected by cancer. A Relay for Life is is a life changing event to Celebrate the life you have,  Remember those that have lost their fight, and Fight Back to beat cancer.

Please, support me in my efforts by clicking on the badge above to visit my personal web page and make a donation. Every dollar raised brings us one step closer to a cure and to a world where the people we love never have to hear the words, “You have cancer.”  Thank you so much for your support. Together, we ARE saving lives and creating a world with more birthdays!

Relay for Life 2012

My team will be selling these Fight Back Brownies to raise additional monies for the American Cancer Society. These brownies are so good, and only have five ingredients, flour, sugar, eggs, butter, and chocolate syrup. The frosting is so good and tastes like melted ice cream. You can put it on the brownies right out of the oven, so you make bake, and frost the beauties in 25 min.  Quick and Easy, and yummy!  They also taste great with the powdered sugar.

Fight Back (Hershey's Syrup) Brownies  Preheat oven to 400 Degrees F

1 stick 1/2 c , unsalted butter, room temp
1 cup sugar
16 oz chocolate syrup
4 eggs
1 1/4 c flour
1 tsp vanilla

Grease a 15x10x1 pan.  Cream butter and sugar, until light and fluffy.  Beat in chocolate syrup, eggs, and vanilla, mix well. Add flour.  Mix well.  Pour batter, which will be thin, in prepared pan. Bake 17-20 min.
Remove from oven.
As the cake is baking, prepare the frosting, which you can put on the cake right out of the oven.  The frosting tastes like melted  ice cream.  Are you with me?

Chocolate Frosting

1/4 cup cocoa
5 Tbsp butter
5 tbsp milk
21/2 -3 cups powdered sugar
1 tsp vanilla

Put powdered sugar in a large mixing bowl.  In a small sauce pan combine. butter cocoa, and milk Heat until mixtures comes to just a boil, stirring constantly. Be careful not to let it scorch. Pour mixture over powdered sugar and beat until smooth with an electric mixer. Spread warm frosting over warm brownies and you have heaven.  These brownies are so moist, and keep well, if they aren't eaten first.  They are very addictive and     They freeze well.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #67
 Stop by and say Hi to Brandie!

Mexican Fudge Brownies with Cinnamon Butter Cream Frosting

I made these Brownies for our Cinco de Mayo dinner yesterday. First, we had Mango Margaritas, Guacamole, then we had Chicken Enchiladas with Ancho Chile Sauce, and finished of our meal with Mexican Brownies. In case you don't know, Mexican brownies are your go to brownies with Cinnamon and a little Cayenne Pepper for a little heat.  Of course I love cinnamon, but the Cayenne pepper was a great addition with just a little heat. Ole!  If you like really spicy food, you can add even a little more Cayenne pepper. I topped off the yummy brownies with Cinnamon Butter Cream Frosting.  One bite of these amazing brownies was like a party in your mouth with all of the fudgy chocolate along the spicy Cinnamon and Cayenne Pepper. Of course  if you don't like spicy food, omit the Cayenne Pepper, and you will still have a great tasting brownie with the chocolate and cinnamon. These brownies are our new comfort food. Enjoy!

We  have needed a lot of comfort food lately, because we are still waiting on a call back from the Neurosurgeon for an appointment. Besides comfort food, we needed a little cheering up. because limbo is not a fun place to be. I got these flowers at my fav market, Trader Joe's for $3.99 on Friday, and they are still gorgeous.  I've had roses that cost much more that didn't look this good.

Mexican Fudge Brownies with Cinnamon Butter Cream Frosting Adapted from Better Homes and Gardens

Ingredients:

1/2 c butter

2 squares, (2 oz) unsweetened chocolate

1 c. sugar

2 eggs

1 tsp .vanilla

3/4 c. AP Flour

1 tsp. Cinnamon

1/8 tsp Cayenne pepper

Directions:
Fudge Brownies

Preheat oven to 350 degrees

Line a 8x8x2 pan with aluminum foil or parchment paper, edges overlapping. Melt butter and chocolate.  Remove from heat and stir in sugar.  Add eggs, and vanilla.  Beat lightly until just combined.  Stir in flour, cinnamon, and cayenne pepper, and mix well. Spread batter in pan.  Bake in 350 degree oven for 20- 25 minutes.  Do not over bake. Cool on rack. Remove brownie from pan, and place on rack.

Cinnamon Butter Cream Frosting

1/2c. butter

2 c powdered sugar

1/2 tsp cinnamon

2-3 Tbsp. milk I used Almond Milk

Cream butter till light and fluffy with mixer.  Combine cinnamon and powdered sugar until well mixed.  Gradually beat in powdered sugar.  Add in milk, until desired consistency.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #66
 Stop by and say Hi to Brandie! 

    

Fiesta Lime Chicken Tacos with Lime Crema

I wanted to post this slow cooker recipe, in time for Cinco de Mayo. I saw this recipe on Pinterest, and when I saw Lime chicken, and I was in.  You can cook frozen  chicken breasts for the tacos in the slow cooker earlier in the day, shred the chicken, assemble your toppings, and serve, easy peasy. There was a recipe to make your own taco seasoning, but I used a salt free Adobo seasoning from the The Spice House.  The salt-free Adobo seasoning, which I love, had almost the same ingredients as the recipe here. I served the tacos with avocado slices, cherry tomatoes, and shredded Mexican cheese along with Lime Crema   I made the Lime Crema with Greek yogurt, which make it  more figure friendly, and lots of fresh lime zest and juice with a little cumin, mixed in for good measure. You can switch up the toppings and tortillas to any of your favorites; guacamole, cilantro, hot peppers, corn tortillas,  etc.  These tacos were amazing with the spicy chicken, and cool Lime Crema on top.  We are making these again for Cinco de Mayo, Sunday May 5th, Ole., and I hope that you make the wonderful tacos, too.  See more Cinco De Mayo recipes on my Pinterest -Cinco de Mayo page.

I made this wonderful taco recipe recently with a hectic week of Dr. appointments for Scott. Here is a quick update on our medical journey.  Even though  Scott's Pituitary tumor is large and will require surgery, it is slow growing, and probably benign. We feel better now that we have a plan, and are waiting for a call back from a Neurosurgeon in Chicago. We are nervous, but trying to focus on the positives, and follow the plan.

Fiesta Lime Chicken Tacos Adapted from The Salty Kitchen

Ingredients:
3-4 pounds of chicken breasts, bone-in and skin on – I used frozen boneless skinless breasts and halved the recipe for two of us.

• 3 limes, juiced
• 1 onion, sliced
• 4 T. taco seasoning (see below) – I used salt-free Adobo seasoning
• 1/4 cup chicken broth  I added about 1 cup of chicken stock
• avocados, Greek Yogurt, salsa, shredded cheese – whatever you like for tacos

 Taco Seasoning from  The Salty Kitchen and  Mel's Kitchen

• 1 T. chili powder
• 1/4 t. garlic powder
• 1/4 t. onion powder
• pinch of cayenne pepper
• 1/4 t. dried oregano
• 1/2 t. paprika
• 1 1/2 t. ground cumin
• 1 t. salt
• 1/2 t. black pepper

Combine all of ingredients in airtight container.

Directions:
Place the sliced onions in the bottom of your slow cooker.

Squeeze the juice of one lime over the onion.  Then place the chicken on top.
Sprinkle 2 T. of taco seasoning over the top of the chicken; turn chicken over and sprinkle remaining tablespoon of seasoning.

Squeeze the juice of the remaining two limes over chicken and onion.  Add the broth. Cover and cook on high for 3 1/2 to 4 hours.

Shred the chicken. Put it back into the juices in the slow cooker.  Serve with tortillas and toppings of your choice of your choice   

 Lime Crema

1 cup of plain Greek Yogurt

1 lime, juiced and zested

1/2-1 tsp cumin

Combine above ingredients in a small bowl, and refrigerate until serving time.  May also add a few red pepper flakes, for a little heat

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #65
 Stop by and say Hi to Brandie! 

    

Banana Bread for Comfort

To Scott and I, Banana Bread is pure comfort food.  It's homey, delicious, and brings back warm, feel good memories when you are eating it.  After the horrific the events in Boston this week,  our hearts and prayers go out to the victims families, and everyone that has been affected by the explosions at the Boston Marathon.  We need comfort food to soothe the jangled nerves and psyche, so I made my go Banana bread recipe.

On a personal note, we found out that Scott, my husband, has a Pituitary Tumor, which is pushing on his Optic nerve, and affecting his vision. There are many unknowns at this time. so I'll be away from my blog for a while.  My Husband's health is my first priority.  I would ask you to keep Scott, and our family in your thoughts and prayers, as we go through this medical journey.  I will need lots of baking therapy and started making  this Banana Bread, which is so moist and full of banana cinnamon flavor.

We were lucky to have the tart, sweet  Blood Orange Jam   from my dear blogging friend, Gina@SPCookie Queen. She had sent some Blood Orange Jam and Strawberry LimeCardamom-Low Sugar Jam   for my Birthday in March.  She is such a sweetie! The jam on the banana bread instantly lifted our spirits.  Thank you Gina for a wonderful surprise!

Banana Bread Adapted from Cooking Light

Preheat oven to 350°

Ingredients:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt  I didn't add
• 1 tsp cinnamon
• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup  Greek yogurt
• 1 teaspoon vanilla extract
• Cooking spray

Directions:

Combine flour, baking soda, cinnamon, and salt; stir well. Set aside.

Add the eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, vanilla, Beat until well blended. Add flour mixture, beat at low speed, just till moist.

Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. 

Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Mushroom, Zucchini, and Red Pepper Frittata

I love to make Fritattas. A Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet, and finished in an oven. .The Frittata is good for brunch because you can serve a lot of people.  Besides the eggs and cheese, you can customize them using whatever yo have in your fridge or pantry.  I had bought extra eggs around Easter, and needed to use them, before their date expired. I also had some mushrooms, a zucchini, and red bell pepper, just begging to be used before they went bad. Voila, there is an easy dinner, breakfast, or lunch.

Besides being easy to make,  this is a healthy Frittata recipe that has 4 eggs, four egg whites, only 1/4 cup of cheese, and the veggies are sauteed in Smart Balance. I used shredded Parmesan cheese 20 calories per 2 tsp.,  and is low in fat.  You can't get much healthier than this for dinner. Add a salad and maybe some fruit, and this is a healthy, easy dinner.  Enjoy!

Mushroom, Zucchini, and Red Bell Pepper Frittata

Adapted from Liv Life

Vegetable oil cooking spray

I Tbsp of Smart Balance or butter

1/4 cup onion, finely diced

1 clove, garlic sliced thin

8 oz sliced mushrooms I used white button mushrooms

1 medium Zucchini, sliced and quartered

1 Red Bell Pepper, sliced in small strips

4 whole eggs

4 egg whites

1/4 cup grated Asiago or Parmesan

2 tablespoons chopped fresh basil. or 1 tsp dried basil

1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat 1 10” ovenproof skillet with cooking spray and set aside. Heat Smart Balance in a skillet over medium heat. Cook onion and garlic until soft but not brown, about 2 to 3 minutes. Add sliced Mushrooms and sautee, until liquid is released. Stir in sliced zucchini and sliced red pepper. Continue cooking, until just soft. 2-3 minutes.   Remove from heat.  Lightly whisk eggs and egg whites in a large bowl. Stir in cheese, basil, and pepper. Pour the egg mixture into skillet, stir, and bake until puffed and firm in the center, 12 to 14 minutes.

Strawberry Oatmeal Muffins

I love strawberries in and on  anything; my morning oatmeal, salads, drinks, and baked goods of course. Once the California Berries are ripe, I go crazy with the strawberries. Of course local strawberries are the best, but we'll be waiting a couple of months for those, because it was briefly snowing again on Saturday, Grrr!  I added strawberries to my yummy Applesauce Oatmeal Streusel Muffin recipe with great results.

I made these gorgeous muffins to take to a friend's house for coffee. I made the Applesauce Oatmeal  Streusel Muffin recipe, minus the topping, and added about 1 cup of fresh strawberries. They were delish, bursting with loads of strawberry flavor. Last week I also tried to make Banana Strawberry bread, which was an epic fail.  I believe that I added to much Greek yogurt, and too many bananas. As I made these muffins, I held my breath, until they were out of the oven, and they were perfect. These muffins have more rolled oats than flour, and I stirred in the rolled oats, as is, because I like the texture they give to the muffins. in addition to the rolled oats, the muffins are healthy with applesauce and  coconut oil,  that makes them so moist,  which means there is no butter. Then I folded in about 3/4 cup of chopped strawberries, and topped with 1/4 c sliced berries, ripe red, strawberries that look like strawberries, smell like strawberries, and taste like strawberries.  Looks can be deceiving with strawberries sometimes. Do you smell the strawberries before you buy them,? I do.  enjoy!

 Strawberry Oatmeal Muffins:

• 1-1/2  cups rolled oats
• 1-1/4  cups all-purpose flour
• 1  teaspoon baking powder
• 3/4  teaspoon baking soda
• 1  cup unsweetened applesauce
• 1/2  cup fat-free milk  I used almond milk
• 1/2  cup firmly packed brown sugar
• 3  tablespoons vegetable oil  I used coconut oil
• 1  egg white, lightly beaten
• 1 cup fresh strawberries, divided 3/4c chopped berries; reserve 1/4 c. sliced berries

Directions:

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray with cooking spray.

Combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fold in 3/4 c chopped strawberries. Top muffins with reserved sliced berries.

Fill muffin cups almost full.

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Swiss Cheese, Goat Cheese, Apple, and Spinach Grilled Cheese for Grilled Cheese Month

I made this Grilled Cheese sandwich, Swiss Cheese, Goat Cheese, Apple, and Spinach Grilled Cheese for National Grilled Cheese Month, which is this month. I wanted to change things up a bit, and make a classier grilled cheese sandwich.  This is not your Momma's Grilled Cheese Sandwich.  I have eaten many a grilled cheese with the ooey, gooey, melted American Cheese in my time but I wanted something different.   I knew that I wanted apple and spinach, and then I had some goat cheese with fine herbes and I also found  Swiss cheese that I found in our other refrigerator. I had  bought extra Swiss Cheese, when I had Fondue, a couple of months ago. I had written "Do Not Eat", on the package, so my Hubby wouldn't eat it. Guess What?  He didn't eat it. Now back to the sandwich.

We made this grilled cheese on our George Foreman Grill.  It had been on the top shelf of our pantry collecting dust. After a good scrub, George was ready to make my new creation. We do have a grill pan that goes on the stove, but totally forgot about it.  This sandwich was a little healthier using cooking spray on the George, and a little Smart Balance spread on the whole wheat bread. First we layered crumbly pieces of the Goat cheese on the bottom.  Then we added thinly sliced Swiss cheese, and next came the thinly sliced Gala Apple.  We topped the whole thing off with Fresh Baby Spinach, uncooked.  My Hubby doesn't like"slimy" cooked spinach.

This grilled cheese was amazing, and I'm not a cheese lover, like my Hubby is. The Swiss cheese and Goat cheese melted together with layers of herby  flavor in your mouth.  The Gala Apple was tender, not mushy, and the spinach was just heated through, not "slimy". All in all, I would give this sandwich Five Stars.  We paired out amazing sandwich with a cup of the leftover Asparagus Soup, instead of the traditional Tomato soup.  The Asparagus soup was  wonderful  with our Swiss Cheese, Goat Cheese, Apple, and Spinach Grilled Cheese Sandwich.  We'll be making the sandwich again.

Swiss Cheese, Goat Cheese, Apple, and Spinach Grilled Cheese

Ingredients: 1 sandwich

2 slices of your favorite bread  I used whole wheat

1 oz crumbled goat Cheese

1 oz thinly sliced Swiss cheese

1/2 Gala apple, thinly sliced

 Baby spinach leaves

Directions:

First, put crumbled goat cheese on one piece of bread. Then layer the Swiss cheese on top of goat cheese, Layer sliced apple on top of the Swiss cheese, Top with Baby Spinach. Top with 2nd slice of bread. Place sandwich on pre-heated George Foreman Grill sprayed with cooking spray cooked until cheese is melted, and bread is golden

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #62
 Stop by and say Hi to Brandie!