Mochamallow Brownies

"My husband loves sweets so I made up these yummy brownies for him a few years ago.  Chocolate, Coffee and Marshmallows, what's not to love?"

Brownies:
3/4 cup butter
2 cups sugar
1-1/2 cups flour
1/2 cup cocoa powder
2 Tbsp. instant coffee granules
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup miniature semi-sweet chocolate chips, divided
2 cups mini marshmallows

Preheat oven to 350 degrees.  Spray a 13x9 pan with non-stick cooking spray.  In a medium saucepan over medium-low heat, melt butter.  Remove from the heat and add sugar, flour, cocoa powder, instant coffee granules, baking powder, salt, eggs and vanilla.  Stir until well blended and smooth.  Stir in 1/2 cup of chocolate chips.  Spread in prepared pan.  Sprinkle with remaining 1/2 cup of chocolate chips.  Bake for 25 minutes.  Remove from the oven and sprinkle on marshmallows.  Return to the oven just until the marshmallows are slightly puffed, about 2 minutes.  Remove from the oven and drizzle Mocha Frosting (recipe follows) over hot brownies.  Cool completely before cutting.

Mocha Frosting:
1/4 cup butter
3 Tbsp. cocoa powder
1 Tbsp. instant coffee granules
2 cups powdered sugar
1 tsp. vanilla
1/4 cup milk

In a medium saucepan, melt butter.  Remove from the heat and add cocoa powder, coffee granules, powdered sugar, milk and vanilla.  Stir until smooth.  Pour over hot brownies.



Hot Ham and Cheese Croissants

"These sandwiches are great with soup for lunch or with a side salad for a light dinner!"

6 croissants ( I find mine in the Bakery Department.)
1 pound deli honey baked ham, thinly sliced (or your favorite ham)
1/2 pound deli Swiss cheese, thinly sliced
6 Tbsp. mayonnaise

Preheat oven to 350 degrees.  Slice croissants in half, lengthwise.  Divide ham and Swiss cheese into 6 equal portions.  Place ham on the bottom half of each croissant.  Top with Swiss cheese.  Spread 1 Tbsp. of mayonnaise on the top half of each croissant and place on top of Swiss cheese.  Bake at 350 degrees until cheese is melted and bubbly and ham is heated through, about 10-15 minutes.  Makes 6 sandwiches.

Hot Damn This 'Berg-ers' Jumpin'

"I created this recipe in honor of my husband's all-time favorite movie, "Tombstone," which by the way he, along with his very best crooning buddy, can quote word-for-word.  The combination of the meaty burger, tangy bleu cheese and mildly spicy topping makes for one of the yummiest burgers I've ever tasted (If I do say so myself!).  My husband has even told me that it's better than any restaurant burger he's ever eaten." 

"Bacon, Jalapenos, Mushrooms and Bleu Cheese, MUST BE A PEACH OF A HAND!"

 

Burger
1 pound Angus ground beef
salt and pepper, to taste
4 hamburger buns, toasted

Toppings
8 slices of bacon
1 medium onion, sliced thinly
1 (8 ounce) package of sliced mushrooms
1/2 cup pickled jalapeno slices
8 Tbsp. chunky bleu cheese dressing (we love Litehouse Big Bleu cheese dressing)

Divide ground beef into 4 quarter-pound patties.  Sprinkle both sides with salt and pepper.  In a large skillet, fry patties over medium-heat until thoroughly cooked. 

Meanwhile, in another large skillet, cook bacon until desired crispness.  Remove from pan, cover and keep warm.  Drain off all but 2 Tbsp. of the bacon fat.  Add onion and mushrooms to the pan and cook in bacon fat until tender.  Add jalapeno slices and heat through.

To assemble burger, place hamburger patty on toasted bun.  Top with 2 slices of bacon, 1/4 of the onion-mushroom-jalapeno mixture and 2 Tbsp. of bleu cheese dressing.  Recipe makes 4 burgers.