My Easy Go To Meal

My Easy Go To Meal

 

My Easy Go To Meal

My Easy Go To Meal

 

Do you ever have trouble coming up with a meal, whether it be for noon time or supper time?  As I have gotten older it seems to be more of a chore for me so today I want to share “My Easy Go To Meal.”

 

My Easy Got To Meal is what I fall back on whenever I just don’t know what else to make.  Being my husband is really a meat and potatoes guy I always have potatoes on hand and because we are blessed by a couple of members in our church who raise beef and give us beef for a Christmas present, I always have beef available.

 Hamburger Gravy, Mashed Potatoes and Corn.  I freeze corn in the fall so thankfully I just have to go to the freezer and grab a bag of it.  My Hamburger Gravy recipe isn’t anything special just a simple fry it up, add some onion soup mix, pepper and salt if needed, I do also add a little beef broth and Kitchen Bouquet (for coloring), then I thicken it up with cornstarch.  Of course I peel, cut up and boil the potatoes until done and then mash them with the old fashion potato masher.  

My Easy Go To Meal

Potato Masher

 

All these years I have been cooking and I did not realize that mashing your potatoes with a mixer make them gooey, of course if you go by what my grown kids say, I always used instant potatoes when they were growing up.  I have become a whole lot more conscious of preservatives in foods, I really believe they have a lot to do with our unhealthy society.

 

My Easy Go To Meal

Mashed Potatoes with Parsley

 

Dress Up Your Mashed Potatoes:

A little extra tidbit, the health benefits of eating potatoes:

  • Did you know they are an excellent source of Vitamin C?
  • Also they have more potassium value then a banana.  Potassium is a mineral that helps regulate fluids and mineral balance in our body cells, also can help to maintain normal blood pressures.  Potassium is vital in transmitting nerve impulses and muscle contracting.
  • Great source of Vitamin B6 & why do we need B6?   B6 is one of the complex B vitamins, plays an important role in converting food into energy and helping the body metabolize fats and proteins. The B vitamins are also important for healthy hair, skin, liver, and eyes. 
  • And they are gluten-free!

Of course eating french fries and potato chips aren’t of the value of eating a baked potato, they add lots of fat.

My Easy Go To Meal

Nutritious Potato

 




My Delicious Deviled Eggs

My Delicious Deviled Eggs

 

 

My Delicious Boiled Eggs

My Delicious Boiled Eggs

 

 

Whenever there is a potluck at our church I have a request to bring my “My Delicious Deviled Eggs.”  

I have had request for how I make my “My Deviled Eggs,” because people say they are so very good.  The thing is they are just so easy and low cost to make for a good side dish for any gathering.  The other thing about the “My Delicious Deviled Eggs,” is that they are a very low-carbohydrate food, they make for a quick easy grab snack when on the low-carbohydrate eating plan. 

So let’s get started here on my how-to-make the “My Delicious Deviled Eggs.”

Ingedients:

  • Eggs, boiled, cooled & peeled.
  • Mayonaise/Salad Dressing
  • Salt & Pepper
  • Sugar
  • Paprika

Normally when I am making my deviled eggs, I start by boiling my eggs for 10 minutes, then drain the water off, bounce them up and down in the kettle to crack the shell and then run cold water over them and let them set in the pan until cooled.  I found a new trick, after all these years of making deviled eggs I finally found out how to get the shell to just slide off.  Some times your eggs aren’t really fresh and it can be so frustrating getting the shell to come of neatly.  Just recently I decided to search for a way that might help with peeling the eggs and here is the trick:  Baking soda in the water.  This really worked well, so much easier and the outer white of the shell looked so nice.

 

My Delicious Deviled Eggs

Peeled Eggs

My Delicious Deviled Eggs

Halved Eggs

My Delicious Deviled Eggs

Processed Eggs Yolks

 

 

 

 

 

After cooling the eggs, I peel all of them, slice them in half lengthwise put the yolks in a processor and chop them finely.

Before I go on here I will share a little Deviled Egg story.  Back in the late 80s to 1994 I worked at a bible college in Southern Wisconsin, where I was a Salad Cook for a few of my years working there, I would boil up 250 eggs at a time, I remember one time where we were on our lunch break and I forgot about my eggs boiling on the stove, do you know what burnt eggs smell like, burnt sulfur, NASTY!!!  And I just have to say peeling 250 eggs at a time wasn’t always a fun job, wish I would have known about the “baking soda” trick.

My Delicious Deviled Eggs

Deviled Eggs

 

 

 

 

 

Say you boiled 10 eggs, processed the yolks, now you are ready to add the mayonaise/salad dressing, I always use Miracle Whip, mix in 1/4 cup, you may need a little more, depends on what consistency you would like, then a dash of salt, pepper to taste and 1/2 tablespoon of sugar, mix it all up really well and you are ready to fill your half eggs.  

 

My Delicious Deviled Eggs

Filling Egg Yolks

 

 

 

 

 

If you don’t care how fancy the eggs look you can use a teaspoon to fill the half whites, in this case I used a pastry bag and tip, a large tip.  I place a rubber band around the pastry bag that is over the tip just to keep the mixture from going down the sides of the tip inside the bag.   I also sprinkled just a touch of paprika on the top.  Refrigerate until ready to use.

 

So the next time you need a quick easy side dish for any occasion I know “My Delicious Deviled Eggs” will be a hit.

My Delicious Boiled Eggs

My Delicious Boiled Eggs




Homemade Dumplings On Beef Stew

Homemade Dumplings On Beef Stew

 

Homemade Dumplings On Beef Stew

Dumplings & Beef Stew

 

On days when the weather is blustery and cold a good hot meal is just the food to hit the spot.  Homemade Dumplings On Beef Stew was so good on this cold day. 

I try to be very frugal with all the meat I have and so I had thawed out a good sized Chuck Roast, cut it in half and roasted up one half on Sunday morning and used the other half for stew meat.  I always start my stew by searing my meat with some meat tenderizer and pepper, once it is browned I add some browning sauce and beef bouillon, cover the dutch over and place it in the over for around 90 minutes on 250 degrees, it ends up pretty tender.  

Then about I add in all my vegetable ingredients:

  • Potatoes
  • Onions
  • Carrots
  • Peas
  • Beans
  • Green Pepper

Homemade Dumplings On Beef Stew

Ingredients for Beef Stew

 

I don’t really follow any recipe I just add what I feel like, same with the seasonings, I always add bay leaf, salt & pepper.  Let it cook for at least 30 minutes.  Near the time the stew should be done I mix up my dumplings, I always use the Betty Crocker Dumpling Recipe, have used it for nearly 46 years, of course I get this recipe from my 46 year old Betty Crocker Recipe Book, old faithful!!

Making Homemade Dumplings is really easy and so good when on the beef stew.  Start by mixing all the dry ingredients, then add in the shortening & next step is to cut the shortening in with a pastry cutter.

Homemade Dumplings On Beef Stew

Adding in Dry Ingredients

Homemade Dumplings On Beef Stew

Cutting in the Shortening

 

 

 

 

 

 

Next step is to add the mil and mix it up, I always mix it up with a fork, seems to get the ingredients mixed in really well.

 

 

Homemade Dumplings On Beef Stew

Adding Milk to Dry Ingredients

Homemade Dumplings On Beef Stew

Mixing Dumplings Up

 

 

 

 

 

 

Now that your stew is done cooking it is time to thicken it up.  I normally thicken it with cornstarch.  Once the stew is thicken it is time to add the dumplings.  Forgive me but I don’t have a picture of the dumplings being added to the stew or once it is all done, I was having one of those “everything was going wrong days,” and all my pictures disappeared off my camera, I had to do a recovery program on my SD card, that can be another post on another day.  Here is the photos of the beef stew once completed, thus giving us Homemade Dumplings On Beef Stew.

 

 

Homemade Dumplings On Beef Stew

Beef Stew ready for the dumplings

 

 

 

 

 

 

 

I hope you try out this recipe for “Homemade Dumplings On Beef Stew,” I know you will find it to be delicious!!

 

 

 

 

 

 

 




Yummy Chocolate Scotcheroos

Yummy Chocolate Scotcheroos

 

Yummy Chocolate Scotcheroos

Scotcheroos

 

If you are needing a real treat for a dessert try making the “Yummy Chocolate Scotcheroos.”

This is a family favorite, I normally only make them as one of my Christmas Treats, but I made a batch today for our church dinner tomorrow.  I had Rice Krispies that I needed to use up. 

 

I use to work at a Head Start Center and there was a lady my age that I worked with, and every time we had a gathering involving food she would bring Scotcheroos, it was her signature food and never fail the Yummy Chocolate Scotcheroos were a hit.

Yummy Chocolate Scotcheroos are easy and quick to make and I hope your family and friends enjoy them as much as my family does. 

Place sugar and corn syrup in sauce pan and heat until the mixture starts to bubble, add peanut butter and stir until dissolved.

Yummy Chocolate Scotcheroos

Sugar & Corn Syrup

 

The recipe says add the Rice Krispies to the sugar, corn syrup & peanut butter, but I measure the Rice Krispies into a bowl and then pour the liquid mixture over the cereal and mix it in the bowl.  Pour the previous mixture into a buttered 9 X 13 pan, I want a thinner bar so I butter a foil 11 X 16 pan. Little Tip:  I press in the pan with damp hands, that way the mixture does not stick to your hands.

Yummy Chocolate Scotcheroos

Scotcheroos with sugar, corn syrup & peanut butter mixture.

Now it is time to melt your chocolate and butterscotch chips, make sure to do this in a double boiler, I made the mistake once of trying to melt the chips in a pan and it just didn’t work well at all.  Once the chips are melted spread over the top of your Rice Krispies bars.  

Yummy Chocolate Scotcheroos

Chocolate & Butterscotch Chips in double boiler.

 

Cool until firm and then they are ready to cut and you are ready to enjoy one Yummy Chocolate Scotcheroo!  

 

Yummy Chocolate Scotcheroos

Scotcheroos

 

Yummy Chocolate Scotcheroo
Yields 54
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 Cup Sugar
  2. 1 Cup Corn Syrup
  3. 1 Cup Peanut Butter
  4. 6 Cups Rice Krispies
Topping
  1. 1 - 6oz package (1 Cup) Semi-sweet Chocolate Chips
  2. 1 - 6oz package (1 Cup) Butterscotch Chips
Instructions
  1. Combine sugar and corn syrup in a 3 qrt. sauce pan. cook over moderate heat stirring frequently until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies, stir until well coated. Press mixture into buttered 13 X 9 X 2 inch pan.
  2. Melt chocolate and butterscotch morsels in top section of double boiler over hot but not boiling water. Note: you can melt chips in a saucepan over very low heat, stirring constantly until well mixed. I strongly suggest using a double boiler. Remove from heat, spread evenly over Rice Krispies mixture. Cool until firm, Cut into bars 2 X 1". Makes 54 bars.
Grammes Country Splendor http://grammescountrysplendor.com/




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Chili with Touch of Smoke

Chili with Touch of Smoke

 

Chili with a touch of smoke

Chili with touch of smoke

 

This fall when it was rainy and chilly out I asked my husband what he wanted for dinner, usually when I ask him that he just says, “whatever you fix I will eat.” But this day he answered with, “Chili.”  What wife isn’t glad to hear a suggestion for a meal, I don’t know about you but I get tired of trying to figure out what to make for meals.  I am looking forward to enjoying this Chili with Touch of Smoke.

I usually don’t introduce Chili into our meals until the temperature has dropped down below 30 degrees F., just one of those weird things I do, but being it was rainy too sounded like a great suggestion.  

I decided to add an ingredient that would give my chili a little different flavor to it, so I added liquid smoke to it, just about a teaspoon as liquid smoke can be a little strong.  I always like to make sure I have plenty of ground beef in my chili too, we are fortunate to have a family in the church that my husband pastors who raises beef and they give us beef for Christmas, so using enough ground beef is really no problem for me.  

Chili with a touch of smoke

Liquid Smoke

Touch of Smoke Chili

Touch of Smoke Chili

 

 

 

 

 

I fry up my hamburger, add some onion, garlic, celery and green pepper. When the hamburger is just browned time to add the seasonings, as you see above and my own canned tomato juice and tomatoes.  I buy my chili beans but I was running it around in my mind about making my own next year.  Just so thankful to have those canned goodies.

 

Chili with Touch of Smoke

Browned Hamburger with veggies added

 

My husband and I like macaroni in our chili, I like to use the thin macaroni, it cost a little more but I usually buy mine at the Mennonite store in the area which is cheaper then buying it in the local grocery store.  Now to sit down with that hot bowl of Chili with touch of smoke, a nice cold glass of milk and a slice of your favorite buttered bread, an enjoyable meal.

 

Chili with Touch of Smoke

Simmering Chili

 

 

 

 

 

 




Homemade Dehydrator Beef Jerky

Homemade Dehydrator Beef Jerky

 

Homemade Dehydrator Beef Jerky

Homemade Beef Jerky

 

Doesn’t everyone like Beef Jerky?  I know my family does & when you go to buy it in the store it is just so darn expensive, so being I have an large amount of beef in my freezer why not make my own Homemade Dehydrator Beef Jerky?  

Years ago I bought my son a dehydrator, together he and I have used it a number of times to make beef jerky, so I borrowed it from him to make my own beef jerky. Years ago when I would make it I would buy the packets from Farm & Fleet, but boy have they went up in price, I proceeded to find my own recipe online and try that.  Thank you for Pinterest!!  

I sliced up a large round steak & I also happen to have a round roast, I ended up with 2 1/2 pounds of thin sliced beef.  

 

Homemade Dehydrator Beef Jerky

Sliced Round Steak & Round Roast

 

I found a homemade marinade beef jerky recipe that I used the ingredients were Worcestershire Sauce, Soy Sauce, Liquid Smoke, Fresh Ground Pepper Corns, Crushed Red Pepper Flakes, Onion Powder & 1 Tablespoon of Honey. 

 

Homemade Beef Jerky

Homemade Beef Jerky Ingredients

Homemade Dehydrator Beef Jerky

Beef Jerky Marinating

 

Mix the above ingredients together and place meat in bowl and pour the marinade over and mix into meat, place in plastic sealed bag or glass dish and let marinade for 6 hours.  After the 6 hours place on the dehydrator and let it cook for as long as needed.  I actually let it cook over night (8 hours), the thinner the cut of meat the less it has to cook.  

I also made another batch of Beef Jerky but for this one I used a store purchased Beef Jerky packet, I honestly thought the homemade beef jerky marinade I made had a better flavor.  I know it was a great treat for all my company at Christmas because there is very little left and it is something I plan to make again next year.

Here is the link for the marinade I used: http://www.thekitchn.com/how-to-make-beef-jerky-in-deyhdrator-cooking-lessons-from-the-kitchn-88618

 




Christmas Baking Goodies

Christmas Baking Goodies

Christmas Baking Goodies

Christmas Baking Goodies

 

 

I have been really busy, crafting, scrapbooking, decorating and wrapping gifts. I have been especially busy this week with the Christmas Baking Goodies, I make a lot of different cookies and bars.

I had plans to decorate my sugar cookies really beautiful this year, but I have to tell you, I sure give credit to those that take the time and have the patience to decorate their cookies so expertly. I tried but could only manage to do a few, the picture above is a sample of the few I did take time to do.

I do want to share one of my favorite Christmas Baking Goodies that I only make at Christmas time. This is a recipe I received from my neighbor’s sister-in-law about 30 years ago, I know if you make it you will really enjoy it. 

Caramel Layer Bars!

Caramel Layer Bars

Caramel Layer Bars

As you can see this recipe has been repeatedly used and enjoyed.

The ingredients are a boxed German Chocolate Cake Mix mixed with 1/3 cup of evaporated milk, 3/4 Cup melted butter and 1/2 Cup Chopped Nuts, this mixture should be thick.

German Chocolate Cake Mix

German Chocolate Cake Batter Mix

Put 1/2 cake mixture on bottom of greased 9 X 13 cake pan.  Bake that for 6 minutes.  Remove from oven and sprinkle 12 oz of chocolate chips on top and spread caramel mixture over chips and crumble or spoon remaining cake mixture over the top of other mixture and bake for 15 minutes at 350 degrees.

Chocolate Cake topped with Caramel

Chocolate Chips &     Caramel Mixture over cake mixture                                                                      

Topped with cake mixture

Topped with remaining cake mixture.

 

 

 

 

 

Christmas Baking Goodies

Christmas Baking Goodies

 

I have always loved baking and making goodies for my family and every year I try to make a new recipe each year.  Do you have a favorite recipe that you make every year for Christmas?  I know everyone has their favorites and also their traditional recipes, mine is my mother’s sugar cookie, what is yours?

 

Caramel Layer Bars
Serves 9
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 12-14 oz Kraft Caramels
  2. 1/3 Cup Evaporated Milk
  3. 1 Box German Chocolate Cake Mix
  4. 1/3 Cup Evaporated Milk
  5. 3/4 Cup Melted Butter
  6. 1/2 Cup Chopped Nuts
Melt over low heat: Caramels & 1/3 Cup Evaporated Milk
  1. Mix Together while caramels are melting: German Chocolate Cake Mix, 1/3 Cup Evaporated Milk,
  2. 3/4 Cup Melted Butter & 1/2 Cup Chopped Nuts (optional).
  3. Note: Mixture should be thick.
  4. Put 1/2 of cake mixture on bottom of greased 9 X 13 pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle 1-12oz bag of chocolate chips over mixture, then spread caramel mixture over chips and crumble or spoon on remaining 1/2 of cake mixture. Bake at 350 degrees for 15 minutes. Cool & cut into squares.
Grammes Country Splendor http://grammescountrysplendor.com/
 




Nothing Like Homemade Pie

Nothing Like Homemade Pie

 

Nothing Like Homemade Pie

Nothing Like Homemade Pie

 

Ever since I can remember I have enjoyed homemade pies for Thanksgiving, there is Nothing Like Homemade Pie!!!

For some reason I remember one particular Thanksgiving, I was a young girl and it was November 24th, my third brother’s birthday. I don’t recall how old he was but it seemed like it was a big deal because it was a special day!!  

I recall my Mom baking and getting the turkey ready, she always made such great meals, it didn’t matter if it was for a special holiday or just a normal supper meal. We always had meat, potatoes, vegetable, salad and of course a dessert. One of the salads she made that I really liked the most was just a simple half peach on a leaf of lettuce and a scoop of cottage cheese in the middle of the peach!  

 

This morning I woke up at 5:30 am and I knew I had 3 pies to make today so I figured it was a good time to get up and get those pies done.  I had a dilemma, pie crust, the last couple of times I had made pie crust it just fell apart when I went to put it in the pie plate, I just really couldn’t figure out why, I have always made wonderful pie crust and now I just couldn’t get my old faithful crust to turn out. So I started searching online for pie crust recipes and decided to try a couple of new ones.

I always made my pie crust from a certain brand of shortening but as of late, like I said the pie crust just fell apart, so the first crust I made was from butter & cream cheese, which you had to refrigerate for at least 30 minutes.  The next crust I made did use shortening, which I did use that brand, but it had a couple of other ingredients that I hadn’t used before.  The butter & cream cheese crust rolled out fine and didn’t fall apart but the next crust just crumbled, I had to do a lot of patching to make it work, hopefully it taste alright. 

I made my own pumpkin pie filling from a pumpkin I grew in my garden, so for sure nothing like homemade pie.

 

dscn1799

 

I also made 2 Apple Pies, no I don’t have my own apple orchard, wish I did!!  But remember how I introduced the Apple, Peeler, Corer?  Well, it worked great here for peeling and coring those 18 cups of apples I needed for the 2 pies, click on the link below and pick yourself up a Apple, Peeler, Corer!!

 

Apple Pie

Apple Pie with regular crust

Apple Pie/Cream Cheese Crust

Apple Pie w/Cream Cheese Crust

Pumpkin Pie

Pumpkin Pie

 

 

 

 

 

 

So instead of giving advice this time, I am asking what is the problem, is the brand of shortening I have used for 47+ years just not up to standard or could it be the water softener salt in my water???

 

Cream Cheese Pie Crust:  http://natashaskitchen.com/2013/08/30/flaky-cream-cheese-pie-crust-recipe/

Pumpkin Pie Puree:  http://www.pickyourown.org/pumpkinpiejackolantern.php

 

 




Pecan Topped Honey Brownies

“Pecan Topped Honey Brownies

Pecan Topped Honey Brownies

Pecan Topped Honey Brownies

 

 

I came across this Honey Brownie recipe in a cookbook from the hospital I worked at back in the mid 1980’s and to make it even more delectable I added a pecan topping that I also found in the same cookbook, so then producing my own Pecan Topped Honey Brownies.  

I love chocolate, I was definitely born with a sweet tooth, well in my case I think a whole mouth full of them. If you are looking for a brownie that is low in calories or low carb, I am sorry but the Pecan Topped Honey Brownie will not fill that bill, just the opposite.  This brownie is so moist and delicious, I just want to say yum yum yum!  In fact I made these brownies for our Thanksgiving Meal at church but when they had cooled I just had to taste them, I took one bite and I just said, “oh, this is so good, just so good!”  

Many times people add honey in place of sugar but this recipe has both, the honey adds moistness and a special sweet taste. Really there is nothing like homemade brownies and a nice cold glass of milk, so let’s get into the making of the Pecan Topped Honey Brownie.

There is nothing hard about making these brownies, just mix the ingredients together, bake and enjoy!!

Start by creaming your sugar and butter together in a small bowl, add in honey and vanilla, then add eggs one at a time. Combine the dry ingredients and then gradually add to the creamed mixture and wahlah you have your brownies ready for the topping.  

 

Creamed Mixture

Creamed Mixture

Dry Ingredients

Dry Ingredients

Honey Brownie Mixture

Honey Brownie Mixture

 

 

 

 

 

Melt butter with brown sugar, bring to a boil and boil for 1/2 minute, pour over brownies that have been topped with pecan pieces, bake in a 350 degree oven, when done top with chocolate chips.

 

Butter & Brown Sugar

Butter & Brown Sugar

Pour over Brownies

Topping over pecans

Topped with Chocolate Chips

Topped with Chocolate Chips

 

 

 

 

 

 

The recipe is for a 9″ pan, but I doubled the recipe for a 9 X 13″ pan and worked out great, I did not add the walnuts that are part of the recipe because I had the pecans on top.  I baked them for 25 minutes but just make sure to check them by checking with a toothpick.  I know you find these brownies delicious.

 

 

Pecan Topped Honey Brownies
Serves 16
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Ingredients
  1. 1/3 Cup Butter or Margarine
  2. 3/4 Cup Sugar
  3. 1/3 Cup Honey
  4. 2 teaspoons Vanilla
  5. 2 Eggs
  6. 1/2 Cup Flour
  7. 1/3 Cup Cocoa
  8. 1/2 teaspoon Salt
  9. 1 Cup Nuts, chopped
Topping
  1. 1 1/2 Cups Pecans Pieces
  2. 2/3 Cup Brown Sugar
  3. 2/3 Cup Butter
  4. 6 oz. Chocolate Chips
Instructions
  1. Grease one 9 inch pan. Cream butter and sugar in small mixer bowl. Blend in honey and vanilla. Add eggs one at a time. Beat well after each addition. combine flour, cocoa and salt; gradually add to creamed mixture. Stir in nuts (I didn't add nuts here, I used pecans for topping). Put into pan. Bake at 350 degrees for 25-30 minutes or until Brownies begin to pull away from edge of pan. Cool in pan. Makes 16 Brownies.
  2. Note: Make sure to put pecans, brown sugar & butter mixture on before baking.
  3. Topping: Sprinkle nuts on top of batter (I used pecans). Heat brown sugar and butter to boiling and boil 1/2 minute, pour over pecans. After done baking sprinkle chocolate chips on top.
Grammes Country Splendor http://grammescountrysplendor.com/