Month: July 2011

Gail’s Favorite Chocolate Crunch Brownies

Brownies
Brownies
My friend, Gail, recently shared her family’s favorite brownie recipe with me. She says that she must make them for all family gatherings. You must try them, they are delicious.

Ingredients

  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 4 eggs
  • 1 cup flour
  • 6 Tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 7 – ounce jar marshmallow creme
  • 2 cups semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 3 cups crisp rice cereal

Directions
Preheat oven to 350 degrees. Combine sugar and butter in large mixing bowl. Beat at high speed until creamy. Add the eggs beating until blended. Stir in the flour, cocoa powder, vanilla, and salt. Spoon into greased 9×13 inch baking pan. Bake for 25 minutes or until edges pull from the sides of pan. Cool in pan on wire rack. Spread with the marshmallow creme. Combine chocolate morsels and peanut butter in a 2 quart saucepan. Cook over low heat until blended, stirring constantly. Remove from heat, stir in the cereal. Spread over prepared layers. Chill, covered until set. Cut into bars and store covered in the refrigerator.

Nani’s Pesto Risotto

I love risotto and have been making it quite often lately. I am no expert at it, but have been pleased with most of my results. I made pesto risotto last night and declare it a winner and it will definitley become a family favorite recipe. Risotto is labor intensive, so plan your meal accordingly. I served the risotto with plank grilled salmon, letting Mr. Nani tend to the grill while I stirred the risotto!

Ingredients

  • 1 cup Arborino rice
  • 4 cups good quality chicken broth (I use Penzey Spice chicken soup base)
  • 1/2 large onion, chopped
  • 1/2 red pepper, chopped
  • 1 1/2 cups chopped mushrooms
  • 1/3 to 1/2 cup pesto
  • 3/4 cup freshly grated Parmesan cheese

Directions
Put the broth in a saucepan, bringing it to a boil. Keep it simmering on the stove. Using a medium sized skillet, lightly saute the onions, pepper, and mushrooms in olive oil. Add the rice and stir constantly until rice begins to brown. Now add enough of the chicken broth to cover rice and vegetables and continue stirring. As the broth is absorbed, add more, stirring frequently. You may or may not use all of the broth or you may need a bit more. Once the risotto is creamy and al dente, stir in the pesto and parmesan. Remove from heat and serve.
Delicious!