Journeys of My Heart… in the Kitchen

Want to settle in with some fun new ideas from your kitchen?  With all the rain we have had in my part of the world, getting in the kitchen is something fun and cozy to do!  It always reminds of me of mom when I try a new recipe.  I don’t collect recipes like my mom used to, but I do like new recipes that are simple.  My mom had a drawer FULL of them from newspapers, magazines, or hand written from friends, and her recipe box was full too!  But you know, money was tight and those recipe books weren’t out there so readily as they are today.  There was no internet to look them up either!  But… I find that the older I get, the more like her in the recipe department I get!  So let me share a couple with you!

This is something that could be used as an appetizer, or breakfast, or like myself tonight, I used it as our dinner.

Sausage Muffins

  • 1 cup Bisquick
  • 1 pound cooked sausage
  • 4 eggs beaten
  • 1 cup of shredded cheese
  • Blend together
  • Spoon into a muffin/cupcake tin to almost the top, and bake at 350 degrees for 20 minutes.

Here is another one that I used on Easter as our dessert.  I was asked for this recipe also, so here it is!

Brownies Extraordinaire  (Don’t remember the exact name, but it fits!)

  • 1 package Duncan Hines Milk Chocolate Chunk Decadent Brownie Mix
  • Water, oil, and eggs called for on the brownie mix box (used the cake like brownie)
  • 2 cups miniature marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 cup rice krispies
  • Preheat oven to 350 degrees and grease and 8×8 inch baking pan.  (I used a round cake pan, because I wanted it to look like a cake)
  • Combine brownie mix with water and oil and eggs in a large bowl with a wood spoon until blended.  Spread batter into the pan.  Bake 35 minutes until toothpick comes out clean.
  • Sprinkle marshmallows on hot brownies and return to the oven for 3 minutes or until marshmallows are softened.  Remove from the oven and place pan on wire rack.
  • Melt chocolate chips and peanut butter in medium saucepan over low heat, stirring frequently, for 2 minutes or until smooth.  Stir in rice krispies.  Spread chocolate mixture over marshmallow layer.
  • Cool on wire rack 20 minutes and then refrigerate for 30 minutes or until chilled.  Cute into bars.

It’s fun to find these gems that are easy, yet unique.  And… anytime I can bring memories of home to my heart and mind, its a good thing!  I hope you enjoy them as much as we do!

From my escapes to the kitchen, to your my heart and soul…

~JoAnn

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