State Fair Brownies

This is a super easy brownie recipe that is my FAVORITE of all time! This is the recipe I used to enter in the State Fair and it took 1^st place… So it is one for you to definitely checkout!

3/4 cup melted butter

1-1/2 cups sugar

1-1/2 tsp vanilla

3 eggs

3/4 cup flour

1/2 cup cocoa

1/2 tsp baking powder

1/2 tsp salt

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Directions

• Cream… butter, sugar and vanilla in a bowl (Whip into froth to create a crunchy top to your fudge-like brownies)
• Beat… in eggs
• Stir… in mixture of flour, cocoa, baking powder, and salt
• Spread… in greased 8-inch square baking pan
• Bake… at 350 degrees for 40-45 minutes, or until done

Yields… 1-dozen

Twist It

While hot serve your brownies with a vanilla bean ice cream and salted pecans. The contrast of the cold vanilla ice cream blends nicely with the hot brownies, while the salted pecans add a nice savory crunch to balance the sweetness!

 

 

 

Chai Tea Chocolate Cupcakes

I hope you enjoy this recipe as much as I do!

10 tea bags spiced chai-flavored black tea

1 cup boiling water

1 box (19.5 oz) Chocolate Fudge Brownie Mix

3/4 cup Canola Oil

3 Eggs

3/4 cup frozen (thawed) extra-creamy whipped topping

3/4 cup marshmallow creme

1/8 teaspoon Ground Cinnamon

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Directions

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
• In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
• Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
• Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

Sour Cream Banana Bread

I LOVE banana bread, but it can sometimes be a little dry… with this recipe the sour cream adds extra moisture and flavor to the bread!

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

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Directions

• Preheat oven to 300 degrees F (150 degrees C).
•  Grease four 7×3 inch loaf pans.
• In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon.
• Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar.
• Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
• Mix in salt, baking soda and flour.
• Stir in nuts.
• Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

Twist It

Try substituting your sugar with an equal amount of Agave Syrup… The Agave Syrup adds a nice richness to the bread and adds to the texture of the bread!

 

Buckwheat Pancakes and Strawberry Syrup

This is an ultimate TWIST on a timeless classic! Please let me know what you think!

Buckwheat Pancakes

2 egg whites

1 tablespoon canola oil

1/2 cup fat-free milk

1/2 cup all-purpose (plain) flour

1/2 cup buckwheat flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 cup sparkling water

3 cups sliced fresh strawberries

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• In a small bowl, whisk together the egg whites, canola oil and milk.
• In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.
• Place a nonstick frying pan or griddle over medium heat then spoon 1/2 cup pancake batter into the pan.
• Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned (about 2 minutes) Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.

Strawberry Syrup

1 cup frozen strawberries

3/4 cup 100% real maple syrup

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• Add frozen strawberries and maple syrup together in a sauce pan
• Bring to simmer for 5-7 min or until strawberries have thawed and syrup has turned red
• Take off heat and mash strawberries and syrup together with a fork (careful not to slosh)

Eggnog Cookies

Now you can have your eggnog and eat it too!

1 cup butter, softened

2 cups sugar

1 cup eggnog

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

5-1/2 cups all-purpose flour

1 egg white, lightly beaten

Colored sugar

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Dirrections

• In a bowl, cream butter and sugar.
• Beat in eggnog, baking soda and nutmeg.
• Gradually add flour and mix well.
• Cover and chill for 1 hour.
• On a lightly floured surface, roll out half of the dough to 1/8-in. thickness.
• Cut into desired shapes; place on ungreased baking sheets.
• Brush with egg white; sprinkle with colored sugar.
• Bake at 350° for 6-8 minutes or until edges are lightly browned.
• Cool on wire racks.

Barbacoa

3 pounds Beef chuck roast

1 onion, chopped

3 bay leaves

1/2 teaspoon ground black pepper, or to taste

2 tablespoons garlic powder

1/4 cup distilled white vinegar

1 (14 ounce) can tomato sauce

1/4 cup chili powder

Salt to taste

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Directions

• Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
• Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

Twist It

Substitute your Beef Chuck Roast with minced Beef Tongue… Yes Beef Tongue! Beef Tongue is a highly underused meat inside of America, it has the same flavor quality as Roast BUT is extremely tender and moist unlike most Roast’s.

 

Porcupine Meatballs

Yes… I said Porcupine Meatballs! This was a family favorite in my home growing up, but the name is the only odd thing about this recipe… everything else about it is just YUM!

2 (8 ounce) cans Tomato Sauce

2 tablespoons firmly packed brown sugar

1 egg, lightly beaten

1 pound extra lean ground beef

1/4 cup dry instant white rice, uncooked

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon ground black pepper

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• Mix tomato sauce and sugar in large skillet; set aside.
• Combine egg, meat, rice, Worcestershire sauce, salt and pepper in large bowl.
• Shape into 1-inch balls. Place in skillet with sauce; spoon sauce over meatballs.
• Cook over medium heat until sauce comes to a boil.
• Cover skillet with lid. Reduce heat to low; simmer 20 minutes, or until meatballs are no longer pink in centers (160 degrees F).

Twist It

Try substituting your Ground Beef with Bison (Buffalo). As many may not know, Bison is extremely lean and has a wonderfully rich beef flavor.

Thick Hot Coco… With a Twist

3 Tablespoons Cocoa Powder

1-1/2 Tablespoons White Sugar

1-1/2 Cups Milk

2 Tablespoons Milk

1 Tablespoon Corn Starch

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Directions

• Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.
• Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

Twist It

• Add a Candy Cane for a pepper mint flavor and treat
• Add a pinch of Cayenne Pepper for a spicy and warming sensation
• Add a slice of crunchy maple bacon for a salty savory change

Chai Tea Loaf

If you are like me, you like a good cup of hot Chia Tea… Well here is a Twisted way to give your tea a whole new meaning!

1/2 cup water

1 tablespoon water

1 tea black tea bag

3 cups all-purpose flour

2 teaspoon chai spice blend

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup vanilla low-fat yogurt

1 cup (2 sticks), softened

1 cup granulated sugar

1 cup packed light brown sugar

5 large eggs

1 cup confectioners’ sugar

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• Preheat oven to 350 degrees.
• Grease and flour six 5 3/4″ by 3 1/4″ by 2″ mini metal loaf pans.
• Boil 1/2 cup of water.
• Place tea bag in water; press with spoon to submerge. Set it aside to steep and cool while continuing with recipe.
• In medium bowl, combine flour, chai spice, baking powder, baking soda, and salt.
• In small bowl, mix yogurt with 1/3 cup cooled tea; discard any remaining tea.
• In large bowl, with mixer on medium speed, beat butter until creamy, about 1 minute. Gradually beat in granulated and brown sugars.
• Beat 2 minutes or until fluffy (occasionally scraping bowl with rubber spatula). Reduce speed to low; beat in eggs, 1 at a time, until well blended.
• Beat in flour mixture alternately with yogurt mixture just until combined.
• Spoon batter evenly into prepared pans.
• Bake loaves 30 to 35 minutes or until toothpick inserted in centers comes out clean.
• Cool loaves in pans on wire racks 15 minutes.
• Run thin knife around loaves to loosen from sides of pans; remove loaves from pans, and cool completely on wire racks, about 2 hours.
• When loaves are cool, place waxed paper under wire racks.
• In small bowl, stir confectioners’ sugar and remaining 1 tablespoon water until smooth, adding more water, a few drops at a time, if necessary to make a thick glaze.
• Place glaze in heavy-weight plastic bag; snip small opening from corner, and drizzle glaze in zigzag pattern over loaves.
• Let stand until glaze sets, about 30 minutes.

Fish Taco’s

Anyone who has ever had fish taco’s need to check this recipe out! The beer batter accents the fish in perfect balance, the crispy crust on the fish is a textural harmony, and the spice and lime of the cream sauce is intoxicating in both flavor and aroma!

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup beer

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1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper

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1 quart oil for frying

1 pound Cod fillets, cut into 2 to 3 ounce portions

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

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To make beer batter:

• In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).

To make white sauce:

• In a medium bowl, mix together yogurt and mayonnaise.
• Gradually stir in fresh lime juice until consistency is slightly runny.
• Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

How to cook:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour.
• Dip into beer batter, and fry until crisp and golden brown.
• Drain on paper towels. Lightly fry tortillas; not too crisp.

To serve:

• Place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

 Twist It

When making fish taco’s I like to substitute the Cod with Shark. Trust me on this one… Shark has a clean oceanic taste, not fishy, and has an amazing steak-like texture!