Coffee Frosted Coffee Brownies

Did you know that coffee cakes means something different in the US compared to the Uk. Here..in America... coffee cake is any cake you eat with a cup of coffee. Back in England it simply a cake that has coffee flavouring! It took me a while to figure that out....

Anyway... coffee flavoured cake is one of my absolute favourites..and I havent tasted it in ten years... but recently I have had a craving for a slice...or two. My hubby loves Brownies... so when I saw this recipe I thought "why not???" Plus...it is my birthday week and I deserve a tasty treat

These brownies are rich, fudgy, and quite delicious... and with coffee in the cake and the icing.. it fed my coffee addiction perfectly

1 Cup butter

4 ounces semisweet chocolate chopped
2 Cup sugar
3 Tbsp. instant espresso powder
4 eggs
1 1/2 Cups flour
1/3 Cup unsweetened cocoa powder
1/2 tsp. salt

Frosting:

1 Tbsp. instant espresso powder
1 Tbsp. milk
1/2 Cup butter softened
1/4 tsp. salt
1 1/2 Cup confectioners' sugar

• Preheat oven to 350 degrees
• Line parchment paper into a 13 x 9 inch baking pan 
• Spray with nonstick cooking spray.
• In a saucepan over medium heat, melt butter and the chocolate.
• Remove from heat and whisk in sugar, espresso powder and eggs.
• Stir in flour, cocoa powder and salt.
• Pour into baking pan.
• Bake 30 - 35 minutes; until a toothpick in the center comes out clean.
• Cool in the pan.
• For the frosting, in a bowl, mix espresso powder and milk together
• Set aside.
• In another bowl, cream the butter and salt until fluffy.
• Slowly mix in the confectioners' sugar and milk/coffee mixture.
• Once combined, increase speed and mix until fluffy.
• Spread on the cooled brownies.
• Slice, serve and enjoy!

Recipe: Flour Me With in Love

Poor Man's Stew

Very easy to throw together, this full flavoured slow cooker stew is perfect for when you're pressed for time yet looking for a delicious home-cooked meal.

 
This stew pairs wonderfully with a slice of warm, crusty bread or a simple side salad, making it a complete meal.

You can substitute ground beef with ground turkey or use beef stew meat for a chunkier texture. To make it more filling, stir in a can of drained kidney beans or peas towards the end of cooking. And for extra vegetables, throw in some frozen green beans or corn in the last hour of cooking.

1 lb ground beef
4 large potatoes, diced
4 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (15 oz) diced tomatoes
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

• In a skillet over medium heat, brown the ground beef until it's no longer pink. 
• Drain excess fat.
• In the slow cooker, combine the beef, potatoes, carrots, onion, and garlic.
• Pour in the beef broth and diced tomatoes
• Add Worcestershire sauce, salt, pepper, and thyme. 
• Stir to combine.
• Cover and cook on low for 6-8 hours or until the vegetables are tender.
• Before serving, taste and adjust seasoning if needed. 
• Serve hot.

Recipe: Cooktop Cove

Mexicali Hash Brown Taco Casserole

This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd’s Pie.

1lb 90% lean ground beef
1/2 cup diced green bell pepper divided
1/2 cup diced red bell pepper divided
1/2 cup corn
1 pkg taco seasoning
10.5 oz condensed tomato soup
3 oz low fat cream cheese
1/2 cup chopped onion divided
2 cups Mexican-style shredded cheese divided
1 tsp salt
1/2 tsp pepper
15 oz frozen hashbrown potatoes thawed

• Preheat oven to 350 degrees F. 
• Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
• Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. 
• Drain fat from pan, reduce heat.
• Add the undiluted tomato soup, corn and the cream cheese. 
• Stir until well combined and no chunks of cream cheese are visible. 
• Stir in taco seasoning and 1 cup of the shredded cheese. 
• Turn mixture into prepared pan, spreading mixture evenly across the bottom.
• In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
• Top ground beef with potato mixture, pressing it down slightly.
• Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Recipe: The Midnight Baker

Roasted Jalapeno Popper Grilled Cheese

Creamy roasted jalapeno popper spread with cheese and bacon... in between two slices of Texas Toast. This is a winning grilled cheese combo!!

4 medium jalapeños, stems removed, sliced in half, and seeded
1 tablespoon olive oil
4 ounces cream cheese, room temperature
½ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon onion powder
1 cup (113 g) mild cheddar cheese, shredded, divided
6 strips bacon, cooked, divided
4 slices Texas toast (Or your bread of choice)
4 tablespoons unsalted butter, divided

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Brush the jalapeños with the olive oil on all sides 
• Place on the prepared baking sheet.
• Roast for about 15 minutes, or until the skin of the jalapeños begins to char slightly.
• Remove from oven and set aside to to cool slightly.
• To a medium mixing bowl, add cream cheese, garlic salt, pepper, and onion powder. 
• Mix until creamy.
• Once the jalapenos are cool enough to handle, roughly chop them 
• Fold them into to the cream cheese mixture.
• Butter one side of one slice of bread. 
• On the opposite side, spread half of the cream cheese mixture. 
• Top the cream cheese mixture with 3 slices of bacon and ½ cup of cheddar cheese. 
• Top with another slice of bread and butter the outside. 
• Repeat these steps with the remaining bread.
• Add the buttered sandwich to a skillet 
• Cook both sides over medium heat until the bread is toasted and the cheese is completely melted (3-5 minutes per side). 
• Serve immediately

Recipe: I Am Homesteader

Cheesy Tortellini Alfredo Bake

Quick and easy to make... its a comforting and cheesy tortellini bake with a rich Alfredo sauce and tender broccoli florets. Ring the changes by throwing in some cooked chicken or shrimp for extra protein

16 oz cheese tortellini
2 cups broccoli florets
2 cups Alfredo sauce
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 tbsp olive oil
2 garlic cloves, minced
Salt and pepper to taste

• Preheat your oven to 375°F (190°C).
• Cook tortellini according to package instructions until al dente.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add minced garlic and sauté until fragrant.
• Stir in Alfredo sauce and bring to a simmer.
• In a large mixing bowl, combine cooked tortellini, broccoli florets, and Alfredo sauce.
• Mix until well coated.
• Transfer tortellini mixture to a greased baking dish.
• Sprinkle mozzarella and Parmesan cheese evenly on top.
• Bake for 20-25 minutes or until cheese is melted and bubbly.
• Let cool slightly before serving.
• Garnish with fresh parsley if desired.

Tip: Add cooked chicken for extra protein.

Cozy Slow Cooker Chicken Stew

An easy crockpot chicken stew. Warming, comforting and filling, perfect for chilly autumn evenings.

2 tablespoons olive oil
1 1/2 pounds chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (plus more to taste)
6 garlic cloves, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cubed (1 pound)
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup frozen green peas

• Heat olive oil in a skillet. 
• Toss the chicken with flour, thyme, rosemary, salt, and pepper
• Brown on all sides.
• Transfer the chicken to your slow cooker. 
• Add garlic, onion, carrots, potatoes, and bay leaf. 
• Pour in the chicken broth.
• Cook on low for 6-8 hours or until the vegetables are tender.
• Stir in milk and peas
• Cook for an additional 15 minutes.
• Season with more salt and pepper if needed. 
• Serve warm and enjoy!

Recipe:  Tasty Treasures

Caramelized Garlic Mushrooms

Amazing as a side dish, or as a topping for steak or burgers. Thank you Spend with Pennies

1lb white mushrooms 

1 Tbsp olive oil
1 Tbsp butter
2 cloves of garlic , minced
1 Tbsp soy sauce

• Clean mushrooms by wiping with a paper towel..do not rinse in water
• Slice into thick slices
• Add oil and butter to pan on medium high
• Add garlic and cook til fragrant, about 1 minute
• Quickly toss the mushroom and soy sauce together
• Add to the pan and allow to caramelize by not stirring too much
• Cook until the desired doneness.. about 4 minutes