Pioneer Pantry
Rocky Road Brownies
ingredients

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar

2 teaspoons Vanilla Extract
1 cup All-Purpose Flour
Topping:
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)

kitchenware

Measuring Spoons
Measuring Cup (set)
9x13 pan/ sheet
Parchment
Mixing Bowl
Whisk

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar
2 teaspoons Vanilla Extract
Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
1 cup All-Purpose Flour
Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
Topping
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)
Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.

Tuna Melts

Added by Ree on June 1, 2011 in Main Courses, Sandwiches

Prep Time 20 Minutes Cook Time

Servings 6

Difficulty Easy

Ingredients

• 5 ounces, weight Tuna
• ¼ cups Finely Chopped Red Onion
• ¼ cups Finely Chopped Red Bell Pepper
• 1 whole Fresh Jalapeno, Finely Chopped
• 2 whole Hard Boiled Eggs, Chopped
• 6 whole Sweet Gerkins, Sliced
• ⅓ cups Mayonnaise
• 2 Tablespoons Dijon Mustard
• Splash Of Pickle Juice
• Salt And Pepper, to taste
• 6 whole English Muffins Split
• 12 slices Cheese (Swiss, Provolone, Muenster)

Preparation Instructions

Combine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.
Preheat oven to 375 degrees.
Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
Remove from oven and serve immediately.

Slow Cooker Beef and Black Bean Soup

Beef and Black Bean Soup (slow cooker)

Ingredients

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced

2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Directions

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through. Yield: 10 servings (2-1/2 quarts).

Homemade Crackers

Homemade Wheat Thins
from King Arthur Whole Grain Baking Cookbook

1 1/4 cups (5 oz) whole wheat flour (I used white whole wheat)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter
1/4 cup water
1/4 teaspoon vanilla

Preheat oven to 400 F.  Line two baking sheets with parchment paper.

Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine.  Cut the butter into small pieces and add it to the bowl.  Then, using a pastry blender, mix the butter into the dry ingredients thoroughly.  Combine the water and vanilla in a small measuring cup.  Add to the butter/flour mixture and mix until a smooth dough forms.  (My dough was still pretty dry so I added slightly more water before it came together.)

Divide the dough into 4 pieces.  Work with one piece at a time, keeping the others covered with a towel so they don't dry out.  Lightly flour your work surface and rolling pin and roll the dough into a large rectangle.  Lift the dough and turn it as you roll to ensure it's not sticking.  You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most.  If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.  Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide. 

Transfer the dough squares to the prepared baking sheets.  You don't need to leave much space in between the crackers - they don't spread at all in the oven.  Sprinkle the squares lightly with salt.  Repeat the rolling and cutting process with the remaining 3 pieces of dough.  Save all of your scraps under the towel; reroll them all at once to create a final batch of crackers.  (I covered the baking sheets with towels while I rolled the rest of the dough so the cut crackers wouldn't dry out.)

Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes.  Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking.  The crackers can burn quickly so you want to keep a close eye on them.  Once brown and crisp, transfer to a plate to cool.  Store the crackers in an airtight container.

Beff Stroganoff

Beef Stroganoff
Ingredients

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed

1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

Directions

1In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Layer Grape Salad

Pioneer Pantry
from the kitchen of Pat Gebauer
4 lb. red and green grapes
Glazed Pecans
Mix:
8oz. room temp. cream cheese
8oz. sour cream
1/2 c. sugar
1 t. vanilla

Glazed Pecans:
1 cup brown sugar
1 cup chopped pecans
1 T. butter
2 t. water
Mix and boil until brown
Cool on wax paper and beak apart (like brittle)

Then layer the grapes, cream mixture and then pecans
repeat.

You can buy Pecans that are already glazed to save time and money.

You are going to love this!!!!
Thanks Pat!!!