Rocky Road Brownies

Originally posted 07/10/16

Okay…so I know that it’s really a hot time of year for baking, but…….it’s always a good time for an ooey, gooey, chocolaty, yummy brownie!  And this recipe is  MMMM HMMMM Amazing!  I actually ended up making two batches of Rocky Road Brownies in as many days, just to tweak the recipe.  And also because the first batch was gone before I hardly had enough time to take a couple of pictures!  If you are craving chocolate or have a strong sweet tooth, this recipe is a definite winner!  Give this Rocky Road Brownies recipe a try!  I’m guessing that you and yours will love these brownies as much as we do!  Have an AWESOME week!  Lisa  

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Rocky Road Brownies

Yields 16

Oooey Gooey Chocolately Yumminess!

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

6 oz. semi-sweet chocolate chips
½ c. butter
2 c. sugar
4 eggs
2 t. vanilla
1 c. flour
½ t. salt
2 T. mayonnaise
½ c. unsweetened cocoa powder
½ c. nuts (pecans or walnuts) roughly chopped
For Topping:
3 T. butter
8 oz. milk chocolate chips
2 c. mini marshmallows
1 c. nuts (pecans or walnuts) roughly chopped

Instructions

  1. For brownies:
  2. Preheat oven to 350’F and grease a 9”x13” baking pan, set aside.
  3. In a medium saucepan, melt chocolate and butter over low heat, whisking to combine. Remove to a mixing bowl and add the sugar, whisking well, then add eggs, one at a time, mixing well between each addition. Whisk in the vanilla and mayonnaise; set aside.
  4. In a medium mixing bowl, whisk together the flour, salt and cocoa powder, then stir flour mixture into the sugar mixture, combining well. Fold in the chopped nuts, and then pour batter into prepared pan.
  5. Bake for 45-50 minutes.
  6. For topping:
  7. Add nuts and marshmallows to the top of the brownies, and return pan to the oven to melt the marshmallows (approximately 5 minutes).
  8. Meanwhile, in a medium sauce pan, on low heat, melt milk chocolate chips with butter, stirring to combine well. Once chocolate chips are melted and combined well with butter, remove from heat and set aside.
  9. Remove brownies from the oven and drizzle chocolate over the top of the marshmallows and nuts. Set aside and allow to cool.
  10. Cut into small bars.
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http://cornfedcreations.com/rocky-road-brownies/

Deviled Egg Potato Salad

Originally posted 07/04/16

Happy July 4th, one and all!  I hope everyone is having an enjoyable weekend!  It’s been pretty busy here at Cornfed and we’ve had a great holiday weekend!  This week’s featured recipe is sure to go well with your summer picnics and gatherings!  Deviled Egg Potato Salad is rich, tangy, sweet and DELICIOUS!!!! Yum!!!! It’s a fairly easy recipe to put together, and one of my hubby’s favorites!  It’s delicious immediately, but does taste best after chilling in the fridge for a few hours.  Give it a try and be sure to drop me a line or two to let me know what you think!  Until next time, have a Great week!!!! Lisa  

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Deviled Egg Potato Salad

 

Deviled Egg Potato Salad

Devilishly delicious! 🙂

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

5 lbs. russet potatoes
1 dozen hard boiled eggs, coarsely chopped
1 medium onion, diced
2 c. sliced celery
1 large red bell pepper, diced
1 t. garlic, minced
3 c. mayonnaise
1 c. sour cream
2/3 c. sweet pickle relish
¼ c. prepared mustard
¼ c. sugar
1 t. dill weed
2 T. ranch dressing mix
1 t. celery salt
¼ t. celery seed

Instructions

  1. Wash and peel potatoes, then cut into bit sized pieces and place in a large Dutch oven. Cover potatoes with cold water and add approximately ½ teaspoon of salt. Bring potatoes to a boil, then reduce heat and simmer until potatoes can be pierced easily with a fork.
  2. Remove from heat and strain through a colander. To cool quickly, place potatoes in a large mixing bowl and cover with cold water. When water turns warm, strain potatoes again and repeat until potatoes are cool.
  3. Combine cooled potatoes, chopped boiled eggs, onion, celery, bell pepper, and garlic; set aside. In a medium mixing bowl, whisk together the mayonnaise, sour cream, sweet pickle relish, prepared mustard, sugar, dill weed, ranch dressing mix, celery salt and celery seed.
  4. Pour dressing mixture over potato mixture and stir gently to combine. Add salt and pepper to taste. Refrigerate for a few hours prior to serving.
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http://cornfedcreations.com/deviled-egg-potato-salad/

 

Fiesta Chicken

Originally posted 06/27/16

Hey everyone!  Hope your June is going well!  Fiesta Chicken, this week’s recipe, is a quick one to finish.  Make sure to plan ahead, though, because the chicken needs to marinate in the yummy sauce for 6-8 hours.  The variety of flavors and smokey spices in the marinade, combined with the tender leg quarter pieces, create this delicious and juicy chicken dish that you and your family are sure to enjoy!  Please feel free to drop me a line with your opinion after you’ve tried it!  I’d love to hear from YOU!  Have a great week!  Lisa

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Fiesta Chicken

Yields 4

Tasty & Simple

6 hrPrep Time

30 minCook Time

6 hr, 30 Total Time

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Ingredients

4 chicken leg quarters, separated
20 oz. can enchilada sauce
¼ t. cayenne pepper
½ t. chili powder
¼ t. ground cumin
¼ t. smoked paprika
½ t. granulated garlic
¼ t. chipotle seasoning
¼ t. black pepper, coarsely ground
15 oz. can fire roasted tomatoes, salsa style
3 T. canola oil

Instructions

  1. In a medium mixing bowl, combine the enchilada sauce, cayenne pepper, chili powder, ground cumin, smoked paprika, granulated garlic, chipotle seasoning and black pepper; set aside. Place separated leg quarters in a re-sealable bag or container with lid. Cover chicken pieces with marinade and place in the refrigerator to marinate for 6-8 hours.
  2. Heat oil in a hot skillet until oil sizzles. Reduce heat slightly and place chicken pieces into hot skillet. Sear one side of the chicken pieces and then the other (approx. 2-3 minutes on each side). Once both sides are seared, coat the top of each piece of chicken with the fire roasted tomatoes and place lid on skillet.
  3. Reduce heat to medium/low and simmer until meat thermometer reaches 165’F.
  4. Remove from heat and let rest 5 to 10 minutes before serving.

Notes

Plan ahead since chicken needs time to marinate.

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http://cornfedcreations.com/fiesta-chicken/

Shrimp Fried Rice

Originally posted 06/19/16

Can you believe that today is the first official day of Summer?  Wow!! Where is the time going?  With as busy as summer can be, this week’s featured recipe is easy to fit into a tight schedule to feed your hungry family in a hurry!  If your family enjoys Chinese cuisine, then you’re going to love this version of Shrimp Fried Rice from scratch!  With bit sized shrimp, delicious peas, and yummy rice, this one dish meal has achieved ‘do-over’ status at our house!  I’m betting that’s what may happen at yours, too!  Hope you enjoy and have an awesome first week of summer!  PS…drop me a line to let me know your opinion!  Lisa

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Shrimp Fried Rice

A quick option on a busy day!

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Ingredients

1 c. white rice
2 c. chicken stock
2 T. butter
1 T. canola or olive oil
1 medium onion, diced
2 t. garlic, minced
16 oz. frozen peas, thawed
½ t. ground ginger
½ t. turmeric
1 t. garlic powder
2 T. soy sauce
4 T. teriyaki sauce
16 oz. medium shrimp, cooked, peeled and deveined
2 eggs, scrambled

Instructions

  1. In a medium saucepan, combine rice and chicken stock. Bring to a boil, then cover and reduce heat to low. Simmer until liquid is absorbed (approx. 15 minutes). Remove from heat, fluff rice with a fork then cover and set aside.
  2. In a large skillet or wok, melt butter and add canola oil. Add onions and sauté briefly then add the peas and minced garlic and heat through. Remove from skillet to a covered container to keep hot, set aside.
  3. Return the skillet to heat and add cooked rice, stirring to spread rice evenly over the bottom of the skillet. Add the ginger, turmeric, garlic powder, soy sauce and teriyaki sauce to the rice and stir to combine.
  4. Return the peas to the skillet, and then add the shrimp and scrambled eggs.
  5. Stir to combine and serve immediately.
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http://cornfedcreations.com/shrimp-fried-rice/

Tangy Tomato Veggie Salad

6/12/16

This week’s featured recipe, Tangy Tomato Veggie Salad, is credited to my hard working hubby!  It’s turned Really hot here lately and he spends a lot of time working outside, so when it comes to meal time, COLD is the main theme!  His suggestion for a tomato based salad resulted in this week’s featured recipe!  Tangy Tomato Veggie Salad is refreshing, delicious and BONUS….it’s a snap to put together!  The flavors of all the fresh veggies, yummy peppercinis and Italian dressing combine to create a truly delicious and flavorful salad.  Give it a try and let me know what you think!  Stay cool & have a great week!  Lisa

If you’re looking for refreshing and different salads, you should also check out Cornfed Creations’ Greek Inspired Corn Salad!  Full of fresh veggies and combined with a light and yummy Greek yogurt and sour cream dressing, Greek Inspired Corn Salad is decidedly different and delicious!

Tangy Tomato Veggie Salad

A wonderful refreshing salad!

30 minPrep Time

30 minTotal Time

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Ingredients

2 lbs. fresh ripe tomatoes cut into chunks
2 large cucumbers, peeled and cut into chunks
1 medium red onion, largely diced
8 oz. pkg. Cremini mushrooms, quartered
1 large red bell pepper, largely diced
8 oz. jar peppercinis, cored and quartered, plus juice
16 oz. bottle Italian dressing (house or zesty)

Instructions

  1. In a large container or bowl that has a lid, layer tomatoes, cucumbers, red onion, mushrooms, bell pepper and peppercinis.
  2. Pour juice from peppercinis over all of the layered vegetables.
  3. Shake the bottle of Italian dressing well to combine ingredients that may have settled.
  4. Add dressing to vegetables, drizzling slowly to coat top layer of vegetables as much as possible. Add lid to container and seal well.
  5. Shake container to coat all vegetables.
  6. Place in the refrigerator and let marinate at least 2 hours prior to serving.
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http://cornfedcreations.com/tangy-tomato-veggie-salad/