Cindy's Recipes and Writings

Easy Salted Caramel Brownies #BakingBloggers

Posted on August 13, 2018 by Cindy Kerschner

Salted Caramel Brownies serve chewy chocolate brownies topped with salty-sweet caramel. Two treats in one!

Welcome to another edition of Baking Bloggers!

Thanks Sue from Palatable Pastime for hosting our Baking Bloggers Events! Visit Sue on her webpage for great recipes and tips!

This month we’re getting our lunchbox menus ready for Back to School.

It can be rough enough settling into a new school year. Give them something to look forward to to break up their day. Kids that pack their lunch look for a little special something in the box or bag. I always packed my daughter some cookies, Rice Krispies bars or cake. Nothing too messy to eat.

That was then. This is now. In the day of sani-wipes everywhere, we can splurge and get a bit on ya! So remember to pack a wet nap in the bag!

Salted Caramel Brownies make a good after school treat (or during school treat for Mom and Dad). These brownie bars are super easy to make. I cheated on the caramel sauce by using caramel candies and a bit of cream. You can use jarred sauce or make your own!

I go heavy on the sea salt. Sprinkle on whatever kind and amount you like.
Food for Thought…What’s your favorite brownie or bar? Are you a traditionalist with chocolate? Nuts or no nuts? Blondies? I’d love to hear your thoughts in a comment below!

Yum

Easy Salted Caramel Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 9 to 12 pieces

Serving Size: 1 each

Ingredients

1/2 cup butter
2 squares unsweetened chocolate
1 cup sugar
1 teaspoon vanilla
2 eggs, beaten
3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
25 soft caramel candies, about a cup (I used Kraft)
1/4 cup heavy cream
1 tablespoon sea salt

Instructions

Melt butter and chocolate over low heat. Cool.
Stir in sugar. Add eggs and vanilla. Blend in flour, baking soda and 1/4 teaspoon salt.
Spread batter into a prepared 8x8-inch pan. (I use greased parchment paper) Bake at 350 for about 25 minutes until an inserted toothpick comes out clean.
Cool completely before adding caramel. Overnight is best.
When brownies are completely cooled, prepare easy caramel sauce. Place caramel and cream in a microwave safe container. Microwave for 30 seconds at a time, stir. Repeat until smooth.
Spread evenly over brownie. Sprinkle with sea salt. Chill completely before cutting.

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Enjoy all these sweet back to school inspired bars from Baking Bloggers!

Chocolate Brownie Cake by Sneha’s Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy’s Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Milk Chocolate Sour Cream Cake Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
No Bake Reese’s Bars by Jonesin’ For Taste
Nutella S’Mores Bars by Palatable Pastime
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen’s Kitchen Stories
Pineapple Bars by Simply Inspired Meals
Triangle Delight Bars by Sid’s Sea Palm Cooking

Posted in #bakingbloggers, baking, chocolate, dessert, What's For Dinner? | Tagged bars, brownies, caramel | 16 Comments

Tuscan Chicken Pasta Salad

Posted on August 11, 2018 by Cindy Kerschner

I received sample jars of Giorgio’s BLENDABELLA™ Portabella Mushroom Blends to review and create recipes. I received no further compensation. All opinions are my own.

Tuscan Chicken Pasta Salad serves tender cooked chicken, Rustic Tuscan Blendabella™ portabella blend and ditalini over fresh spinach.

I’m a big fan of salads anytime of year. Pile it high with a variety of greens and veggies. So good.

Why stop there? Adding a composed salad brings another dimension to the plate. Chicken salad is one of my favorites.

Chicken goes with any kind of dressing and vegetable. You can go creamy or vinaigrette style. Old-fashioned with mayo or something a bit different. Maybe a bit rustic with chunks of mushrooms, chickpeas, roasted peppers and more.

I’m always looking for more taste with less work.

Giorgio’s BLENDABELLA Portabella Mushroom Blends bring it together in one jar. The Rustic Tuscan blend worked perfectly with cooked chicken and pasta.

I added a bed of fresh spinach and capers, drizzled with Italian dressing.

Tuscan Chicken Pasta Salad packs well for school lunches too!

Try Coconut Thai and Zesty Mexican Blendabella™ portabella blends, too!

Connect with Blendabella™ on Social media:
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Pinterest

Tuscan Chicken Pasta Salad

Yum

Tuscan Chicken Pasta Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Serving Size: 1 cup

Tuscan Chicken Pasta Salad

Ingredients

1 cup shredded cooked chicken
1/2 cup Blendabella™ Rustic Tuscan (Diced Portabella, Vegetables & Herbs)
1/2 cup cooked small pasta (I used ditalini)
1 cup fresh spinach
1 tablespoon Italian dressing
1/2 teaspoon chopped capers (optional)

Instructions

Toss together chicken, Rustic Tuscan and pasta.
Place spinach on a plate, drizzle with dressing and sprinkle with capers.
Top with chicken salad.

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Food for Thought…How will you use BLENDABELLA™ Portabella Mushroom Blends in your next meal? Maybe as an add on to pasta or rice? I’d love to hear your ideas in a comment below!

Posted in chicken, mushrooms, salad, What's For Dinner? | Comments Off

Build a Beef Burger Slider Bar

Posted on August 8, 2018 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

A Beef Burger Slider Bar offer countless ways to get the party started. Offer your guests topping choices from around the world or stack one high with their favorite condiments.

First things first. Start with the best beef.

Certified Angus Beef® Brand ground beef brings quality to the table. I feel the high marble content makes the tastiest and juiciest burgers every time.

These mini burgers will make delicious sliders!

I like to set up my condiment bars with lots of choices. For a burger bar, I make sure all the standards are there first. Cheese, lettuce, tomato, onion, pickles, ketchup, mustard and mayo in some form.

Remember size does count when it comes to condiments. I use plum tomato slices and center rings for onion slices.

I added sautéed mushrooms, broccoli slaw (recipe here), caramelized onions, leaf and shredded lettuce and bacon bits.

Mini burgers like these sliders let everyone mix it up. You can make several versions and try all the toppings if you like!

Don’t forget the sauces!

Besides your standard mayo, mustard and ketchup, add a bit of sweet and a bit of heat.

Barbecue sauces offer smoky flavor ranging from sweet to spicy.
Hot sauce can kick ketchup up a notch like in this Sriracha Ketchup recipe.
Ranch, Honey Mustard and Thousand Island are also popular for burgers.
Anything avocado is a hit. Avocado ranch, avocado mayo, guacamole all so good.

Theme burger parties can be a fun way to entertain. You can add festive decorations and music to set the scene. Try expanding on burger bars to get your creative juices flowing!

Mexican

cheese-(queso oaxaca or Manchego for easy melting)
fresh or jarred sliced jalapéno pepper
salsa
guacamole
pico de gallo
Tomatillo Salsa Verde
cilantro
refried beans
herb sauce like chimichurri

Tropical

pineapple
jerk sauce
cinnamon
mango salsa
jalapéno pepper

Asian

hoisin sauce
garlic-chili sauce
cucumber
scallions
wasabi
green onion
water chestnuts
peanut sauce
slivered carrots and peppers

Here’s some burger tips from the experts at Certified Angus Beef®Brand. Watch this great Video from Chef Gavin on How to Make a Better Burger Patty.

Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events!
Facebook: Facebook
Pinterest: Pinterest
Instagram: Instagram

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.

See you there!

Posted in #bestangusbeef, #SundaySupper, avocado, beans, beef, burger, grill, ground beef, picnic, What's For Dinner? | 1 Comment

BBQ Chicken Stuffed Potato Cakes

Posted on July 29, 2018 by Cindy Kerschner

BBQ Chicken Stuffed Potato Cakes -a delicious twist on PA Dutch potato cakes. Tender BBQ chicken stuffed inside a potato and brie patty then coated in crushed corn flakes and deep fried. Serve with brown butter sauce. A great way to use leftover chicken and/or mashed potatoes.

Have you ever breaded chicken with corn flakes? That crunchy coating, crisp and slightly salty, makes delicious fried chicken.

How about on potato cakes? Sounds good, right?

These potato cakes get creaminess from a bit of brie. Potatoes and cheese are a win, win combo.

Yes, there is a surprise inside. I stuffed tender chunks of barbecue chicken in the patty middle. Surprise!!

Dredge those creamy patties in flour, egg and crushed corn flakes. Pan fry in 1/2-inch vegetable oil until golden brown on each side.

I topped these with caramelized onions in a brown butter sauce. You can use gravy or barbecue sauce too.

BBQ Chicken Stuffed Potato Cakes

Yum

BBQ Chicken Stuffed Potato Cakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1 each

Ingredients

2 large russet potatoes, baked I use Idaho® potatoes
8 ounces Boneless Skinless Breasts, cooked and shredded
2 ounces Brie cheese
1/4 cup Barbecue Sauce
2 eggs, beaten
2 cups crushed corn flakes cereal
1/2 teaspoon salt
1/2 cup plus 1 tablespoon butter
1/4 cup onion, thinly sliced
1 tablespoon chopped basil
1 cup vegetable oil
Salt and pepper to taste

Instructions

Mix together chicken and barbecue sauce. Set aside.
Remove baked potato from the skins. Mix potato, brie and 1 tablespoon butter together. Form into 8 balls.
Flatten balls into patties. Place 1 teaspoon barbecue chicken in the center. Close potato mixture around chicken.
Add the 1/2 teaspoon salt to corn flakes. Dip patties into beaten egg then corn flakes. Repeat to coat again.
Heat vegetable oil deep fryer or deep skillet to 300 degrees. Carefully place patties in hot oil. Turn once to evenly fry. Remove and drain on a paper towel. Keep warm.
Prepare brown butter sauce. Heat 1 cup butter over medium heat until foamy and begins to brown. Strain browned butter to remove any sediment.
In a 1-quart saucepan, add strained brown butter and onions. Cook onions until soft. Add basil. Drizzle over potato cakes.

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Food for thought…Have you ever mixed anything with leftover mashed potatoes to make a meal? I know corn, diced peppers and onions are good. I’d love to hear your thoughts in a comment below!