Mississippi Mud Cake

May 20, 2014 Sharon Leave a comment

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Mississippi Mud Cake

Rice, Risotto, Side Dishes

Mushroom Vegetable Risotto

May 19, 2014 Sharon Leave a comment

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook 😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes. Add a dash of salt and garlic powder. Add mushrooms and saute a couple minutes more. Pour in 8 oz chicken broth, stir. Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender. (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah! Enjoy your Risotto!

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Mushroom Vegetable Risotto

Sharon Springfield

Mushroom Vegetable Risotto

Appetizers, Dips

Pimento Cheese

May 18, 2014 Sharon Leave a comment

Pimento Cheese

1 1/2 cup Mayonnaise
1 (4 oz) jar diced pimentos, drained
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
16 oz sharp cheddar cheese (freshly shredded – not pre-packaged shredded)

Mix together the first 4 ingredients then stir in the cheese until well mixed. Refrigerate for 24 hours before serving.

*recipe and picture posted on facebook by “Musings of a Plus Size Southern Girl” fb page.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784196046/

Sharon Springfield

Appetizers, Dips

Pepperoni Ranch Dip

May 17, 2014 Sharon Leave a comment

I saw a similar recipe on Pinterest and it looked really tasty, so I headed into the kitchen to make a similar dip with the ingredients that I already had on hand. Here’s what I came up with.

Pepperoni Ranch Dip

Combine the following ingredients in a bowl:

4 oz. shredded Monterrey Jack cheese
2 green onion tops, thinly sliced
1/2 package mini pepperonis
1/3 cup mayonnaise
2 Tbs Ranch Dressing Mix powder Pour Pepperoni Ranch dip into a serving bowl. Serve with crackers. *Keep refrigerated This dip recipe is LOW CARB too! So as long as you don’t over-do the crackers, you can eat this when you are watching your carbs. 🙂 Hope you enjoy this Pepperoni Ranch Dip!