Whole Wheat Brownies

These aren't your typical brownies. They are low-in-sugar and have a cakey texture. We are getting ourselves used to eating whole wheat flour in all of our food so our taste buds are acquiring a taste for it. We enjoyed them but probably isn't something one could just whip up and love if you are not used to the texture and tastes.

6 oz. Unsweetened Chocolate
1 cup Unsalted Butter
4 Eggs
1 1/2 cups Agave Nectar
2 tsp. Vanilla
1 cup Whole wheat flour
1/2 tsp Baking powder
1/4 tsp Salt

Preheat oven to 350 degrees

In a glass bowl over boiling water, melt chocolate. When chocolate is melted mix in agave, butter, vanilla, baking powder, and salt. Remove from heat and let cool for a few minutes. Stir in whole wheat flour and eggs.

8x8: 40 minutes
9x13: 30 minutes

Recipe courtesy of Melanie

Chocolate Covered Strawberries

I know most of you don't need a recipie written out for chocolate covered strawberries, but I just really loved the way these turned out and thought they would be cute to post on here as an idea for a Valentine's Day treat. We go to a play group with some other moms and kids from church, and today we did a valentine exchange. I had some extra strawberries in the fridge that I had bought on sale and decided to use some of them for Tyler and Allison's valentine. They are a healthier alternative to most Valentine's Day goodies, but still a very delicious treat!

Here's what I did, just in case:

1 pint strawberries
1 bowl microwavable dipping chocolate
holiday sprinkles

Wash and dry strawberries. Line a cookie sheet with waxed paper. Melt chocolate according to package directions. Dip strawberries into chocolate and lay on lined cookie sheet. Sprinkle with holiday sprinkles. Refrigerate for approximately 15 minutes or until chocolate is hardened.

Andy Boy Romaine Hearts Lettuce Wraps

Technically this is so cheap that I took a picture of the recipe but when I went to type it out, it was just taking so long and I am tired- excuses aside. I got this recipe off the back of my lettuce from Costco. I was very pleasantly surprised by the end result and my husband even loved it and wanted to take the left overs to work. It's a really healthy crisp dinner and I will definitely be making it again.

Pine nut cilantro pesto

plate of avocados, green onions and tomatoes

The yummy end result

Broccoli Cheese Soup

1 1/2 lbs of fresh or 20oz. of frozen broccoli (COOKED)
3 TBS butter
1/4 cup chopped onion
3 TBS flour
2 cups chicken broth (I used chicken bouillon cubes, made up to box directions-another option: Vegetable bouillon)
2 cups light cream (I just used milk)
1 tsp salt
1/2 tsp nutmeg
1 cup sharp chedder cheese-grated.

Directions: Melt butter, add chopped onion and cook until onions are clear. Stir in flour to make a roux. Add broth and cream. Cook until thick, stirring frequently. Add salt nutmeg, and broccoli. Just before serving add cheese.

NOTE: I tripled the ingredients to feed four adults-about 2 large servings for each adult.
I would also reccommend using fresh steamed broccoli so you aren't stuck with mostly stem chunks that you usually get from a frozen bag of broccoli, and you can cut the fresh broccoli to a size you like.

Salsa Ole

1 can diced tomatoes-regular

1 can diced tomatoes-mexican

1 can diced tomatoes-fire roasted

2 cans diced ortega chiles (green)

1 LG onion-finely chopped

1/2 cup chopped cilantro

1/2 tsp cumin

1/2 tsp black pepper

1 tsp chili powder

1 tsp red pepper

2 tsp salt

(optional) 1-2 tsp lime juice

You do not have to use can tomatoes. Dice up some fresh tomatoes if you want to!

Directions: After tomatoes,chilies, and cilantro are finely chopped, combine all ingredients and mix together in a large bowl. Refrigerate over night for everything to marinate together for a yummy taste! You can eat right away if you want but the flavor seems to taste better after a little marinating.

To get the onions and cilantro finely chopped I used a mini food processor like this one pictured below. Use whatever size you may have this makes the process easy!

I even used it to chop down the diced tomatoes a little bit because the chunks in the can were a little too big.

NOTE: I don't usually buy all the different cans of diced tomatoes like the fire roasted or mexican(it often gets expensive at the grocery store). Instead I buy one or two 28oz. cans of regular diced tomatoes(depending how much I'm making) and maybe add an extra can of the green chilis and then add extra amount of spices.

Creamy Potato Zucchini Soup

I don't have a picture but this sounded so good to me that I had to put it somewhere. My good friend made it and its cold outside so it looks like I will be making this soon!

Creamy Potato Zucchini Soup

3 medium potatoes (cubed)
1 medium zucchini (diced)
1 small onion (chopped)

2 Tb butter/margarine
2Tb flour
2 C milk
1 C grated cheese (I used cheddar...you could use whatever you have)
1 Tb corn starch
1Tb cold water

Salt
Pepper
Thyme

Boil diced potatoes (I left skins on, but you could peel them if you want) in enough water to cover them, with a few dashes of salt. After a few minutes, add the chopped onion. When potatoes are nearly soft, add the zucchini. Discard any water that is above the line of the vegetables, add pepper and a few dashes of thyme, and let simmer.

In another saucepan, melt butter and mix in flour until smooth. Then add milk, and stir until flour/butter mixture is mostly dissolved. Add cheese and stir until melted. In a small bowl, mix cornstarch and cold water until smooth, and then add to creamy mixture. Stir. When mixture begins to thicken, add to the vegetables and water. Stir well, and continue to let simmer. Add more salt, pepper, and thyme to taste. Serve hot.

Serves about 6, also reheats well (though it continues to thicken in the fridge).

Mile-High Fudge Brownie Pie

Absolutely sinful but necessary! We first got a taste of this delectable creation two Thanksgivings ago in Tennessee. I was insistent that we have one this Thanksgiving and as I suspected it was a big hit. The recipe says that it yields 10 servings but we had to yield 18 so that everyone could sample the scrumptious temptation that we all indulged our taste buds in. It probably would have been wise to make two. Nonetheless, I'm confident that it will continue to be a traditional dessert in the following Holidays to come for the Quan family! Enjoy!

Recipe provided by Kraft Foods

Ingredients:
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 (8 ounce) tub COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed, divided

Directions:
1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into greased 9-inch pie plate.

2. Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack. Scoop out center of brownie with spoon, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed brownie pieces for later use.

3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and remaining 1/2 cup brownie pieces. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.

Yield: 10 servings

* I refuse to put the nutritional information up for pure simple fact of guilt! It's definitely loaded!