Buckeye Brownies

 Buckeye Brownies

Everyone has their favorite combination….mine happens to be chocolate and peanut butter.  I cannot walk past a Reese's Cup without buying it.  And my second favorite would be Buckeyes!  Chocolate and peanut butter is my comfort food….my-down-in-the-dumps-pick-me-up-food. My hide in the closet for emergency food.   So, needless to say, out of all the brownies I make, these are my favorite!

Buckeye Brownies

⅓ cup cocoa powder

½ cup + 2 tablespoons boiling water

2 ounces unsweetened chocolate, finely chopped

6 tablespoons butter, melted

½ cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2½ cups sugar

1¾ cups all-purpose flour

½ teaspoon salt

Peanut Butter Filling

¾ cup creamy peanut butter

½ cup butter

2¼ cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Chocolate Glaze

1½ cups milk chocolate chips

⅓ cup creamy peanut butter 

Adjust oven rack to the middle and heat oven to 350 degrees. 

Line a 9 x 13-inch baking pan with foil, leaving about a 2 inch overhang on all sides. Spray with nonstick cooking spray and set aside. 

In a large bowl whisk the cocoa powder and boiling water together until smooth. Add the bittersweet chocolate chips and let them sit for 2 minutes, and then whisk until melted. Whisk in the melted butter, vegetable oil, eggs and vanilla until well blended. Add the sugar until incorporated. Add the flour and salt and whisk until combined.

Pour batter into prepared pan and bake 30-35 minutes, or until toothpick comes out with just a few crumbs attached. Transfer to a wire rack until fully cooled, about 1½ hours.

Filling

Using a mixture, beat the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar a little at a time and mix until combined. Add the milk and vanilla and beat on medium-high until completely smooth and creamy. If the mixture seems too dry or thick to spread, add milk in ½ tablespoon increments until you reach a spreadable consistency. Spread the mixture evenly over the cooled brownies.

Glaze

In a small, heat-proof bowl melt the chocolate chips and peanut butter in the microwave on 50% power for 1 minute. Mix and continue to melt on 50% power for 30 seconds. Mix and repeat until melted and completely smooth. Pour over the peanut butter layer and spread evenly. Chill for at least 1 hour.  Use the overhang to lift the brownies out of the pan. Slice into 24 squares and serve. 

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Meatball Sliders

Homemade Meatball Sliders

I've made all kinds of sliders this past year just to show you the sky’s the limit when it comes to how many you can actually think of.  If you can make a sandwich, you can make a slider.  They are perfect for small gatherings of friends and family or big parties or just for fun for the week.  So this time I’m making meatball sliders.  I think these are my favorite.  See my tips at the end of the recipe.

Meatball Sliders

1 lb ground beef

1 lb ground pork

3 teaspoons minced garlic

2 tablespoons of minced onion

⅓ cup fresh parsley

⅓ cup grated parmesan cheese

1 teaspoon salt

½ teaspoon pepper

1 ¼ cups Italian bread crumbs

2 eggs

¾ cup milk

1 tablespoon butter for frying

12 Hawaiian Sweet rolls

1 cup marinara sauce (or more if needed)

12 slices Provolone cheese

Topping

2 tablespoons melted butter

3 tablespoons grated Parmesan cheese

1 teaspoon garlic salt

Preheat oven to 350 degrees.  Line a small baking sheet with parchment paper. 

In a large bowl add the ground beef, ground pork, garlic, parsley, Parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.

 

Scoop out mixture and roll the mixture into 5 ounce meatballs. I like to use a small ice cream scoop.

 

Add butter to a skillet over medium heat and brown the meatballs on all sides.  

 






I use a fork to flip them over constantly while browning. Don't worry about how perfect they are.... they will be covered up and will taste yummy!

Using a long serrated knife, slice the rolls evenly in half lengthwise. Do not separate.  Place the bottom half of the rolls in baking dish about the same size as the rolls or use a 9 x 13-inch baking dish. I like to pinch a little bit of bread from each bun so the meatball will nest on top and not roll off

Spoon a little marinara sauce on each bun. Top with a meatball on each roll. 

 

  

















Now add another spoonful of sauce on top of the meatballs.  You can add as much or as little as you like.  

Lay your cheese slices on top of the meatballs, some will overlap.  

 

Mix the melted butter and the garlic salt together in a small bowl. Place the remaining half of the rolls on top and brush them generously with melted butter.  Sprinkle the remaining Parmesan evenly over the butter mixture.

 

 

Cover with Foil and bake for 10 minutes.  Then uncover and bake another 10 minutes until cheese is melted and tops are golden brown.

NOTES:   

You can use any cheese…. Mozzarella, Monterey Jack, or Cheddar.  I prefer Provolone because it melts so nicely.

 

You can use any dinner roll.  I prefer Hawaiian Sweet rolls because they're so soft and they add just a hint of sweetness that send these sliders over the top.

You can use frozen meatballs if you want.  I prefer to make my own because it’s worth it.  Frozen meatballs tend to be dry and tough and seasoned poorly.  This recipe will produce moist and tender meatballs that melt in your mouth!  

You can use any tomato sauce or marinara sauce and I have used different ones with this recipe.  I prefer the new “Home Style Ragu Thick and Hearty Traditional.”  What a difference this one made!  Tastes just like homemade and it is so rich and hearty. It’s the perfect sauce.  Enjoy!

 










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Ham, Egg and Cheese Sliders

 Ham Egg and Cheese Sliders

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These little sliders are the perfect breakfast sandwich. They are quick and easy to make and perfect for a grab and go breakfast.  They are loaded with favorite deli ham, scrambled eggs and plenty of melted cheese. If you’re looking for a delicious grab and go breakfast, you’ll love these cheesy ham and egg breakfast sliders!  Wouldn’t these be fabulous for Easter breakfast? Or a baby shower brunch? Or even dinner on a super busy day?  You never have to worry about leftovers with these.  They go fast!  Make these delicious grab and go breakfast sandwiches ahead of time and reheat them on busy weekday mornings. 

Ham and Egg Sliders

 

1 tablespoon butter for frying

6 large eggs

Salt and pepper to taste

12 pack Hawaiian dinner rolls

½ cup melted butter

6-8 slices of your favorite cheese (I used mild cheddar)

10 slices honey deli ham, sliced thin

1/4 teaspoon pepper for sprinkling on top

Preheat oven to 350 degrees.

In a mixing bowl, whisk the eggs with salt, pepper until well blended.

Melt butter and swirl around to coat bottom of the pan.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When butter is bubbling, pour egg mixture into non-stick skillet and stir frequently over medium heat with a spatula until cooked through. Do not overcook. You want them slightly under-cooked and moist. Remove from heat. 

 

Using a serrated knife, cut the rolls in half horizontally.  Do not separate rolls.  Set the top sheet of the rolls aside. Place the rolls still together, cut side up in a 9 x 11 baking dish, which will be the exact size of the rolls. You can you can also use a 9 x 13 dish.  Brush the rolls lightly with a little melted butter. 

 

Spoon scrambled eggs evenly over the rolls.  Make sure you cover completely.  Next, lay ham slices on top of the eggs.  I usually do half with ham and half without for those who do not like meat. You can also use bacon or sausage.   

 

Cover the ham with sliced cheese.  You can also use shredded cheese if you prefer. Cover with top buns and brush tops with melted butter.

 

I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides. Then sprinkle pepper on each one and bake in 

pre-heated oven for 15 minutes, or tops are golden and cheese is completely melted.

Remove from oven, and slice along each roll to separate. Serve and enjoy!

YOU CAN PRINT MY RECIPES!

 

Printing recipes at Welcome Home

 

I can't tell you how many complaints I receive each day about not being able to print recipes from my blog. Just about as many as I receive about why my photographs are copyrighted and why can't people take them and claim them as their own. First let's address the issue with printing. Who says you can't Print?

 

YOU CAN PRINT RECIPES! And it's really simple.

 

1. Go to the recipe you want to print. Click on the title of that recipe. That will take you to the recipe.

 

2. Click on green PRINT FRIENDLY button at the bottom of the recipe. That will take you to the print page.

 

3. Go to the top and you will see two boxes on the right. One has a the letter T and percentage sign.... that stands for how much TEXT you want to print. If you only want text and no pictures, make that box 100%.

 

4. The next box has a Photograph icon. Make that box 0%. That means you do not want to print out photographs that use a lot of paper.

 

5. Then hit print. That will take you to your own Printer page so that you can make the exact amount of copies or size, etc.

 

6. You can also email the recipe to yourself or make a PDF file to download to your computer.

 

7. It's just that simple.

 

Why do I put copyrights and watermarks on my photos which make it illegal for people to take my photographs and claim them as their own? For just that reason. People steal my photos all the time and give me no credit for my work. I find my photographs a lot on the Internet from people who say they own it. Share the photograph on Facebook by clicking on the share button back to your page if you like. Share it with a friend or message it. But do not just steal my work and claim it. It's illegal.

Bacon and Onion Quiche

 

I wonder why I don’t make quiche more often.  It’s so easy to make and you can basically throw it what you like. This time I choose caramelized onions and bacon and OMG it is delicious!

Bacon and Onion Quiche

 1 pre-made pie crust.(I use Pillsbury pie crusts) Or make your own.

1 ½ cups grated cheese (Swiss or white cheddar or both)

1 large onion thinly sliced

8 slices cooked crisp bacon, crumbled

3 eggs

1 cup heavy cream

1 cup milk

½ teaspoon salt

½ teaspoon mustard powder 

 

 Preheat oven to 375 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Slice onion thinly and sauté over medium heat for 20 minutes or until soft and starting to turn golden brown.

Spread onion mixture on bottom of prepared pastry shell.

 

 

 

 

 

 

 

 

 

 

 

Sprinkle cheese and bacon on top of caramelized onions. Beat eggs and remaining ingredients together and pour over cheese.

Bake until firm and brown approximately 45 minutes.  Serve warm.

 

 

 

 

  

 

 

 

 Photography is the property of and copyrighted to Welcome Home.