Out with the Old

Not too long ago, a friend sent me a link with the most searched foods in every state.  As I read the list, I realized I'd shared recipes for 10 of these foods.  While I ring in 2018 by preparing new blog posts, I thought I'd share these oldies but goodies from previous years.  Did your state make my list?

Alabama:  My grandmother's made from scratch pound cake has been one of my top 10 posts since I shared the recipe in 2013.

Arizona:  You don't need a lot of chilies to add heat to this crock-pot chili.

Illinois:  This chicken and wild rice soup is similar to one served at a popular restaurant chain.

Indiana:  Hoosiers hankering for noodle casseroles might want to try this oodles of noodles lasagna recipe.

Kentucky:  This peanut butter fudge requires no cooking, unless you consider softening ingredients in the microwave as cooking!

Maine:  You don't have to roll, cut out or fry these doughnuts.

Michigan:  I don't make dessert very often, but when I do chances are I'm making these no bake cookies.

Ohio:  The Buckeye State loves the combination of chocolate and peanut butter, especially in the form of peanut butter brownies.

Vermont:  One of the few states whose most searched food is a vegetable. These pickled beets taste just like what my mom used to make.

West Virginia:  West Virginians love pumpkin desserts.  I hope they would agree pumpkin pie goes from ho hum to wow with this tasty pecan streusel topping.

If your state isn't listed, you can view the complete list here.

© Margaret's Morsels

Spotlight on Summer: Won't Heat up the Kitchen

The last two weeks, I've shared recipes that were cool and creamy, picnic fare and quick cooking.  For the series finale, I'm sharing recipes that won't heat up the kitchen.  Click the words in bold to go to the page with the recipe.

Grilled Peppered Steak:  This is my favorite way to cook steak and the only recipe I have that's cooked on the grill.  The steak is seasoned with a dry rub before grilling.  The dry rub infuses the meat with flavor which intensifies during cooking.      

Barbecue Chicken:  This recipe takes five hours to cook, but it won't heat up the kitchen. The secret is to cook the chicken and barbecue sauce in the crock-pot.

Chicken a la King:  This crock-pot version takes longer to cook, but it's still easier than the traditional recipe.  The chicken and peas don't have to be cooked; the onion, celery and green pepper don't have to be sauteed; the sauce doesn't have to be cooked and thickened.  If you want to serve it with rice, you'll need to cook it separately, but that doesn't take long and won't heat up the kitchen.

French Dip Sandwiches:  This crock-pot recipe takes all day to cook, but it's worth the wait!  An advantage to crock-pot cooking is you can use cheaper cuts of meat; they'll get tender during the cooking process.

Coleslaw:  Coleslaw is a great warm weather side since it's served cold.  If you want to save time, forget about grating the cabbage and use a package of coleslaw mix instead.

Pickled Beets:  This recipe only uses three ingredients and, since it starts with a can of sliced beets, you don't have to cook or peel beets.  You do have to turn on the stove, but just long enough to dissolve sugar in the vinegar.  The beets are a great summer dish because they're served cold straight from the fridge.

Corn-on-the-Cob:  There's no vegetable I look forward to in the summer more than corn!  My mom always cooked fresh corn in a pot of boiling water, but I cook it in the microwave.  Not only is it quicker, the corn retains more flavor than when boiled in a pot of water.  

Microwave Brownies:  These brownies are great when you want something sweet, but don't want to heat up or spend a lot of time in the kitchen.  The brownies can be cooked and cooled in less time than it takes to make something from a mix!

© Margaret's Morsels

Blue Ribbon Brownies

Since September is prime time for state and county fairs, I thought I'd stick with the fair theme and share a blue ribbon brownie recipe.  I won a blue ribbon at a fair in the mid 1990's with a batch of Peanut Butter Marbled Brownies.  Thirteen years later, my son won a blue ribbon at a fair using the same recipe!

I think brownies are the most versatile cookie ever invented.  There are cookbooks devoted solely to brownie recipes!  Brownies can be fudgy, cake-like, frosted or plain.  Brownies can also be doctored up by simply adding additional ingredients to the batter.

Chopped nuts are probably the most common addition to brownies.  Candy -- chopped candy bars, crushed peppermints, M&M's, peppermint patties, caramels -- are also common additions.  So are chocolate chips, butterscotch chips, peanut butter chips, mint chips and white chocolate chips.  Food isn't the only way to add flavor.  Powders, such as Espresso or instant coffee, can be added, as can liquids, such as flavored liqueurs.

The recipe I'm sharing today uses two other popular brownie additions: cream cheese and peanut butter.  

Combine the brownie ingredients and remove 1 cup of batter.

Spread the remaining batter into a greased baking pan.

Combine the filling ingredients.

Spread the filling over the batter in the pan.  An easy way to do this is with an offset spatula.

Drop the reserved batter by teaspoonfuls over the filling.

Use a knife to gently swirl the batter for a marbled effect.

Bake the brownies and let the pan cool on a wire rack. 

When the brownies are completely cool, cut into the desired size. Whenever I bake bar cookies, I remove the crusty edges with a knife before cutting the cookies.  I think this makes the cookies look nicer when they're cut.

Cut the brownies into the desired size.  I use a square cookie cutter; I think it's easier and faster than cutting them with a knife.  It also produces identical size cookies.

You'll need two other things to go with these brownies:  glasses of milk and the recipe.  Why the recipe?  Everyone will ask for a copy! 

Peanut Butter Brownies

12 to 36 Servings (depending on the size)

Brownies:

1 cup butter or margarine, melted

2 cups sugar

2 tsp. vanilla

3 eggs

3/4 cup cocoa

1 1/4 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup milk chocolate chips

Filling:

2 (3 oz.) pkg. cream cheese, softened

1/2 cup peanut butter

1/4 cup sugar

1 egg

2 Tbsp. milk

Prepare filling by combining all ingredients in a small mixing bowl; beat until smooth and creamy.  Set aside.

Stir together melted butter, sugar and vanilla.  Add eggs; beat well.  Add cocoa; beat until well blended.  Add flour, baking powder and salt; beat well. Stir in chips.  Remove 1 cup batter.  Spread remaining batter into a greased 13 x 9 x 2-inch baking pan.  Spread filling over surface.  Drop reserved batter by teaspoonfuls over filling.  Using a knife, gently swirl for marbled effect.  Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean.

© Margaret's Morsels