Ingredients: 1 1/2 cup quick cooking oats 1 cup all-purpose flour, plus 2 Tbsp 1 tsp baking soda 1/2 tsp salt 1 cup [2 sticks] butter, softened 3/4 cup granulated sugar 3/4 cup light brown sugar 2 tsp pure vanilla extract 2 large eggs 1 [11.5] oz package milk chocolate chips plus 1/2 cup, divided 1 1/2 cup toasted pecans or walnuts, toasted and divided
Directions: Preheat the oven to 350°F. Spread the nuts in a single layer on a baking sheet. Toast for 6-8 minutes until golden. Cool completely. Spray a 9 x 13 inch metal non-stick baking pan with baking spray or butter. Sift together the oats, flour, baking soda and salt. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar and vanilla. Beat for 2-3 minutes, then add the eggs one at a time beating well after each addition. Slowly add the dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl as needed. Mix in one [11.5] oz package of milk chocolate chips and 1 cup chopped nuts by hand. Spread into the prepared pan and sprinkle the top with the remaining 1/2 cup chocolate chips and chopped nuts. Bake for 30-35 minutes until golden. Cool completely then cut into bars. Yield: 24 bars from Melissa's Southern Style Kitchen
Mix up a batch of brownies. (Feel free to use your favorite from-scratch recipe)
Prepare your cast iron skillet. (Everyone does this differently it seems, so just make sure you prepare it in a way that will ensure your brownies will not stick.)
Pour 1/3 of your brownie batter into your prepared skillet.
I used 19 Oreos and placed them over the batter. Pour remaining 2/3 of batter over Oreos. Be sure to cover them all!
Bake for about 35 minutes. Since the skillet retains heat so well you will want to remove them a couple minutes before they are completely done. I inserted a toothpick at 35 minutes and when it was removed there were a few tiny wet crumbs. This is good.
Take the brownies out of the oven and let them sit for about five minutes. Then scoop some vanilla ice cream over the top and drizzle with a few crushed Oreos. You can also use some Hot Fudge. Maybe even some marshmallow topping. Or caramel. Or butterscotch sauce. Enjoy!
·1/3 cup Olive Oil
(plus more to drizzle on potatoes and corn)
·3 tablespoons Red
tablespoon Dijon Mustard
·Drizzle the Corn with
Olive Oil, Salt, and Freshly Ground Pepper. Grill for 3 to 4 minutes per side,
until lightly charred. Cut the kernels off of the cob.
·Place the Potatoes, a
drizzle of Olive Oil, a smashed Clove of Garlic, a pinch of Salt, Freshly
Ground Pepper and the Thyme on a double layer of foil, and seal up in a packet.
Place on the grill and cook until Potatoes are fork tender, about 30 minutes. In a
I large bowl, whisk together the Olive Oil, Red Wine Vinegar,
Mustard, and Honey with a pinch of Salt and Freshly Ground Pepper. Add the
Corn, Potatoes, Walnuts, Scallions, Parsley, and Golden Raisins. Toss
everything to coat and serve warm. Photo --shown with Grilled Lamb Chops from ABC news
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!