Bars Desserts Recipes with Pictures

Chocolate Mint Dessert Brownies

I hosted a Lia Sophia party and made these brownies to share. I was trying to work “green” into the food since the party was on St. Patrick’s Day. The ladies all seemed to like them a lot. I actually used a box brownie mix and then added the mint and chocolate topping from this recipe, which I got from the All Recipes website.

1 C. white sugar
1/2 C. butter, softened
4 eggs
1 1/2 C. chocolate syrup
1 C. all-purpose flour
2 C. confectioners’ sugar
1/2 C. butter, softened
2 T. creme de menthe liqueur
6 T. butter
1 C. semisweet chocolate chips

  1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.
Casseroles Cheese Recipes with Pictures Vegetarian

Baked Macaroni and Cheese with Cauliflower

I got this recipe from Real Simple magazine. I love baked macaroni and cheese and this seems to be a more healthy version using multigrain pasta and cauliflower.  It’s delish!

12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

  1. Heat oven to 400º F.
  2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
  3. Meanwhile, pulse the bread in a food processor until coarse crumbs form.  Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
  4. Return the pasta pot to medium heat and add the remaining tablespoon of oil.  Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft,  5 to 7 minutes.  Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

Recipes with Pictures Side Dishes

The Best Sweet Potatoes in the World

2 1/2 lbs. sweet potatoes
4 T. butter
1/4 C. maple syrup
2 T. brown sugar
1/3 C. pecan halves
1 1/2 C. mini marshmallows

Place sweet potatoes and water to cover. Heat to boiling. Reduce heat; cover and simmer 25-30 minutes, or until tender. Drain potatoes and cool slightly. Peel under cold water. Cut into large chunks, and place in 8 x 8 casserole. Preheat oven to 350.

In a small saucepan, melt butter. Stir in syrup and sugar over low heat for 3-5 minutes. Sprinkle nuts over sweet potatoes and top with syrup mixture. Bake 25 minutes. Top with marshmallows. Bake 5-7 minutes.

Bars Desserts Recipes with Pictures

No Bake Bars

I got this recipe from my neighbor Kerri.  Not sure where she got it, but the photo copy she gave me had the following introduction to the recipe:

Susie Wingert, from Panama, Iowa, shares this recipe for chewy treats big on taste but needing little effort. “They are handy to make when the weather is hot,” she comments, “since the oven never has to be turned on.”

4 C. Cheerios
2 C. crisp rice cereal
2 C. dry roasted peanuts
2 C. M&M’s
1 C. light corn syrup
1 C. sugar
1 1/2 C. creamy peanut butter
1 tsp. vanilla extract

In a large bowl, combine the first four ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Cool. Cut into 3-in. x 3-in. bars.

Cheese Main Dishes Pasta Recipes with Pictures Vegetarian

Creamy Macaroni and Cheese

I got this recipe from the Food Network website (link).  I didn’t follow the directions exactly as you see them below.  Here are the changes I made to the recipe: instead of three eggs I used just one, and instead of using a slow cooker I baked mine at 375 degrees for 45 minutes. It was excellent!

2 C. uncooked elbow macaroni
4 T. (1/2 stuck) butter, cut into pieces
2 1/2 C. (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 C. sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 tsp. salt
1 C whole milk
1/2 tsp. dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Appetizers Recipes with Pictures

Spiced Pecans

I got this spiced pecan recipe from chef Tom Skold.  These spicy pecans have a little “kick” to them and make for a great party appetizer. Plus they are easily portable.  Enjoy!!

Party Spiced Pecans

Party Spiced Pecans

1/2 C. sugar
1 1/2 tsp. cayenne pepper
1 tsp. salt
1 egg
1 lb. pecan halves
2 tsp. minced garlic

Combine sugar, cayenne and salt in a small bowl; set aside.  In a large mixing bowl, lightly beat egg white.  Add pecans and garlic and stir until coated.  Sprinkle cayenne mixture over pecans; mix well.

Spread in a single layer on a lightly greased baking sheet.  Bake at 300 degrees for 20 minutes.  Transfer the pecans to waxed paper while still warm.  Cool before storing or serving.

Makes about 6 cups.

Bars Desserts Recipes with Pictures

Zucchini Brownies

I found this recipe on the All Recipes website. These are absolutely the best brownies I have ever had.

Zucchini Brownies

1/2 C. vegetable oil
1 1/2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 C. shredded zucchini
1/2 C. chopped walnuts

6 T. unsweetened cocoa powder
1/4 C. margarine
2 C. confectioners’ sugar
1/4 C. milk
1/2 tsp. vanilla extract

  1. Preheat oven to 350º
  2. Grease and flour a 9×13″ baking pan
  3. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended
  4. Combine the flour 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture
  5. Fold in the zucchini and walnuts
  6. Spread evenly into pan
  7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.


  1. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool
  2. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla
  3. Stir in the cocoa mixture, spread over cooled brownies before cutting into squares

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 24

Main Dishes Pasta Recipes with Pictures Vegetarian

Tortellini with Peas and Tarragon

I got this recipe in the magazine Real Simple. It was fabulous!

Tortellini With Peas and Tarragon

1 lb. frozen cheese tortellini
2 T. olive oil
1 onion, chopped
3 T. unsalted butter
2 cloves garlic, finely chopped
1 1/2 C. frozen peas
Kosher salt and pepper
2 T. chopped fresh tarragon
1/2 C. grated Parmesan

Cook the tortellini according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 6 minutes. Increase heat to medium-high. Add the butter and cook until it turns golden brown, about 3 minutes. Stir in the garlic, peas, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, 2 to 3 minutes. Add tortellini, tarragon, and half the Parmesan and toss. Divide among bowls and sprinkle with remaining Parmesan.

Bars Desserts

Special K Bars

1 C. corn syrup
1 C. sugar
1 1/2 C. peanut butter
6 C. Special K (or other rice cereal)
6 oz. chocolate chips
6 oz. butterscotch chips

Melt corn syrup and sugar to boil; lower heat before adding peanut butter. Melt together. Remove from heat and add cereal. Press in a greased 9×13″ pan. In microwave, melt chocolate chips and butterscotch chips together. Spread on bars and let cool.

Cookbook Cookies Desserts Recipes with Pictures

No Bake Cookies

This is an quick and easy no bake cookie recipe.  These chewy cookies are delicious.  They also make for a great demonstration at school!

No Bake Cookies

2 C. sugar
1/2 C. milk
3 C. quick oatmeal
1 tsp. vanilla
1/2 C. margarine
2 T. peanut butter
2 T. cocoa

Mix sugar, margarine, milk and peanut butter in large saucepan. Stir constantly over medium heat and bring to a boil. Mix oatmeal and cocoa together and stir into mixture. Stir until not shiny and add vanilla. Spoon onto waxed paper and let cool.