Tuesday, January 31, 2012

Reese's Pieces Brownies


     Ahhh…one of those easy but super-rich treats. It captures Reese’s cup flavor, with satisfying crunch on top. I made these for a park playdate today, and the kids all loved ‘em! (Even the representative peanut-allergy kid, who had to scrape off his Reese’s pieces.) We had a lot of little chocolate-monster faces after snacktime.    
     These brownies are my downfall—in my kitchen, I hide them out of sight because if I see one, I eat it.

Ingredients:
20 oz. brownie mix (and necessary ingredients—oil, eggs, etc.) 
½ recipe chocolate frosting (or ¾ c. store-bought frosting)
10 oz. package mini Reese’s Pieces (1 ¼ c.)


Directions:
1. Prepare brownies according to package instructions. Bake in 9x13” pan, which is probably a larger size pan than called for. Because of the large pan, bake less time (e.g. if the mix says 45 minutes, try 30 minutes). Take brownies out of the oven when they are done (toothpick comes out fairly clean) but not overdone (hard burned-smelling edges).

2. Prepare chocolate frosting (or use store-bought frosting). When brownies are cool, spread frosting. It will be a thin layer.


Ready to spread!

3. Evenly sprinkle Reese’s mini pieces all over the top! Cut and enjoy.


A whole pan!  Can you resist?

Any fun baking pieces will work in this recipe—Andes mint pieces, Heath English toffee bits, mini chocolate chips…and the list goes on.


*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
20 oz. brownie mix, prepared
3400
80
10
20
0
½ recipe chocolate frosting
1000
10
4
1
0
10 oz. Reese’s mini pieces
1330
19
0
19
0
Total (32 brownies):
5730 kcal
109 %
14 g
40 g
0 %
1 brownie:
179 kcal
3.5 %
0.5 g
1.25 g
0 %



*Calculated from food packaging:

I used “Betty Crocker/Hershey” brand brownie mix and “Hershey” brand Reese’s mini pieces.

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Thursday, January 26, 2012

Kelli's Rice Enchiladas


    Cousin Kelli (B.Y.U. student) is spending this semester student teaching in Washington, D.C.! She came to our house for the weekend and we had lots of fun. On the way back to her apartment, we stopped by a grocery store because usually she has to shop on foot!
     At the store, Kelli picked up ingredients for these delicious and filling enchiladas. (A vegetarian roommate taught Kelli the recipe).

     They’re easy to make and the Spanish rice and Ro-tel tomatoes give ‘em a kick.

Health Bonus: plenty of fiber!


Ingredients:
5.6 oz. package Spanish Rice
10 oz. diced tomatoes with green chilies
15.5 oz. can black beans
8 oz. (2 cups) shredded Fiesta Blend cheese
             (mostly Monterey Jack & cheddar)
10 oz. enchilada sauce (green or red)
10 medium (8”) flour tortillas
6 oz. black olives, sliced (optional)



Directions:

Make Filling:
1. Combine Spanish rice packet contents and undrained diced tomatoes in medium saucepan.  Prepare Spanish rice according to package directions, reducing water by ½ cup because the tomatoes add moisture.

2. When rice is ready, add black beans, 1 cup shredded cheese, (and olives if using).

Assemble Enchiladas:
1. Preheat oven to 350° F.

2. Spray 9x13” pan with cooking spray.

3. Spread ¼ c. enchilada sauce in bottom of pan.

4. Divide filling evenly among tortillas and roll them up. (I made 4 cups of rice mixture, so each tortilla received a little more than 1/3 cup.)




5. Spread rest of enchilada sauce on top of enchiladas.

6. Sprinkle rest of shredded cheese on top of enchiladas.



7. Loosely cover with foil and bake 10 minutes.



Ready to serve!


*Nutrition Facts:
Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
5.6 oz. package ”Fiesta Sides”  Spanish Rice
575
70
15
5
5
10 oz. diced tomatoes w/ green chilies
50
40
2.5
5
5
15.25 oz. can black beans
385
52.5
24.5
24.5
21
8 oz. shredded “Fiesta Blend” cheese (mostly Monterey Jack & cheddar)
880
56
48
0
160
10 oz. mild red enchilada sauce
90
67.5
0
0
0
10        8” flour tortillas
1400
180
40
10
80
Total :
3380 kcal
466 %
130 g
44.5 g
271 %
1 enchilada:
338 kcal
47 %
13 g
45 g
27 %


*Nutrition Facts (with 6 oz. black olives):

Total :
3655 kcal
510 %
130 g
44.5 g
271 %
1 enchilada:
366 kcal
51 %
13 g
45 g
27 %

 *Calculated from food packaging.

I used “Knorr” brand “Fiesta Sides” Spanish Rice, “Great Value” (Walmart) brand diced tomatoes with green chilies, black beans, and Fiesta Blend shredded cheese, “Old El Paso” brand enchilada sauce, “Mission” brand flour tortillas, and “Pearls” brand large black olives.

 

Thursday, January 19, 2012

Smashed Pinto Bean Dip


     For Moms Club playgroup today, I broke out an old recipe from pre-parent days to see if it was still good…and it was! Sauteed garlic & onion infuse great flavor. I served it warm--a cozy hors d’oeuvre on this January day. The dip is also good served cool J

Ingredients:
5 cloves garlic, minced  
½ c. minced onion
2 Tbsp. vegetable oil
2   15.5-oz. cans pinto beans
½ c. light sour cream
½ tsp. ground cumin
¼ tsp. black pepper
1 tsp. salt (or less)
2 Tbsp. diced “sliced jalapenos” (from a jar)


Directions:

1. Mince garlic and onions. Put them in a small frying pan with oil and sauté over medium heat until softened.

2. In a bowl, mash pinto beans. I used a potato masher at first, and finished up the job with my electric hand mixer. The beans were still a little chunky, but I like texture.

3. Combine all ingredients in bowl and serve with tortilla chips or veggies!

I like “Hint of Lime” tortilla chips!


*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
5 cloves garlic
20
0
0
0
5
½  c. diced onion
32
0
1.5
1
2
2 Tbsp. vegetable oil
240
0
0
0
0
2  15.5 oz. cans pinto beans
630
119
49
42
28
2 Tbsp. minced jalapeno
2
0
0
0
0
½ c. light sour cream
160
4
0
8
24
1 tsp. salt
0
100
0
0
0
Total (2 ¾ cups):
1084 kcal
223 %
50.5 g
51 g
59 %
¼ cup serving:
99 kcal
20 %
4.5 g
4.5 g
5.5 %


*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts .

I used “Wesson” brand vegetable oil, “Morton” brand salt, and “Great Value” brand (Walmart) pinto beans, sliced jalapenos, and light sour cream.

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