Homemade Brownie Recipe From Scratch

 

Ingredients
Vegetarian
∙ Makes 15 brownies
Refrigerated

• 4 Eggs, large

Baking & Spices

• 1 cup All-purpose flour
• 1 cup Brown sugar
• 1 1/4 cups Chocolate, high-quality
• 1 cup Cocoa powder, dutch-processed or unsweetened natural
• 1 tsp Salt
• 2 Vanilla beans
• 1 cup White sugar, granulated

HOW TO MAKE CHOCOLATE BROWNIES?
To make super homemade fudge brownies, you only need 9 ingredients and 10 minutes of hands-on preparation time.

In a large mixing bowl, using a whisk, stir together butter, white and brown sugar, eggs, and vanilla. Then sift in flour, cocoa, and salt. Fold in chocolate chunks. Transfer to the baking pan and sprinkle with more chocolate chunks. That’s it. That is the whole process of making homemade brownies.

Tuna Casserole

 

Ingredients

• 7 ounces dried egg noodles
• 1 cup (150 g) frozen peas,
• 2 cans (5 oz each) tuna packed in water, drained and flaked
• 1/2 cup freshly grated parmesan cheese

WHITE SAUCE

• 1/4 cup salted butter
• 1/4 cup flour
• 1 teaspoon oregano
• 1 teaspoon basil
• dash of thyme
• 1/2 teaspoon salt
• 3 1/2 cups whole milk

TOPPING

• 1/3 cup bread crumbs
• 2 tablespoons butter melted

Instructions

1. Pre-heat oven to 350° F.
2. In a small bowl combine melted butter and bread crumbs, set aside.
3. In a large pot of boiling salted water cook the egg noodles al dente and drain, set aside. (3-5 minutes)
4. In a small pot of boiling water cook the peas until tender.
5. In a medium pot over medium heat melt butter, whisk in flour, basil, oregano, thyme and salt and whisk constantly for one minute.
6. Slowly whisk in the milk and stir constantly.
7. When sauce starts to boil, lower the heat to simmer and whisk constantly until thickened.
8. Remove from heat and add the parmesan cheese stir to combine.
9. Fold in the drained noodles, peas and tuna.
10. Pour into the skillet or 10×8 baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve.

Twice Baked Potato Casserole

 

Ingredients

• 7 medium red potatoes –
  
  baked
• 1/4 tsp salt and pepper
• 1 lb bacon, cooked and crumbled
• 3 c sour cream
• 2 c mozzarella cheese, shredded
• 2 c cheddar cheese, shredded
• 3 green onion, sliced

Directions
1. Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish.
2. Sprinkle with half the salt,pepper and bacon.
3. Top with half the sour cream and then the cheeses. Repeat layers.
4. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.
Last Step: Don’t forget to share!

Alfredo Pasta

 

INGREDIENTS:
CHICKEN BAKED ZITI INGREDIENTS:

• 12 ounces uncooked ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded part-skim mozzarella cheese
• toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

ALFREDO SAUCE INGREDIENTS:

• 1 tablespoon olive oil or butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS:

TO MAKE THE CHICKEN BAKED ZITI:
Preheat oven to 375°F. Mist a 9 x 13-inch baking dish with cooking spray; set aside.
Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
TO MAKE THE ALFREDO SAUCE:
Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Cream Cheese Cake Mix Cookies

 

Ingredients

• 1 box cake mix, any flavor
• 8 oz cream cheese, room temperature
• 1/4 c butter, room temperature
• 1 large egg
• 1 tsp vanilla (optional, depending on flavor)
• 1 c any add-ins (flavored chips, candy, nuts, etc) amounts can be
• varied. For chocolate chip I added a 12 oz bag of semi-sweet chips

Directions
1. Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg and vanilla; mix until well blended. (I used a mixer for this part only.)
2. Stir in cake mix a little at a time until it’s all blended and then add any chips, candy or nuts, as you like.
3. Spoon onto cookie sheer and bake for 10 minutes, until edges are brown.
Last Step: Don’t forget to share!

Butter Pecan Pound Cake

 

INGREDIENTS
Cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 cup brown sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 2 cups pecans, roughly chopped

Glaze:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup brown sugar
• 2 tablespoons water
• 1 tablespoon pecan extract or vanilla extract
• 1/2-2 cups powdered sugar, plus more until desired consistency is reached

PREPARATION
Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder and salt, then set aside.
In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.
Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.
Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.
Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.
Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.
Pour glaze all over cake, then let it set.

Sunny No-Bake Lemon Icebox Cake

INGREDIENTS
Cake:

• 2 packages lemon pudding mix
• 1 (8 oz) container Cool Whip
• 3 cups whole milk
• 1 (16 oz) package graham crackers
• Lemon Frosting:
• ½ cup (1 stick) butter, softened
• 2 cups powdered sugar
• 2 tablespoons milk
• 2 tablespoons lemon juice

PREPARATION
Line a 9×13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
In a large bowl, combine pudding packets, Cool Whip, and milk, and pour half of mixture evenly over grahams.
Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.
In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency.
Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight.
Remove from freezer. Slice, serve, and enjoy!