Monday, October 17, 2011

Ole Miss Recipes

Here are the recipes I made this week. Hope you enjoy them as much as we did!

Bama Caviar

2 cans black eye peas, drained
1 can white corn, drained
2 medium tomatoes, chopped
4-5 green onions, chopped with tops
2 cloves garlic, minced
1 medium green pepper, chopped
1 jalapeno pepper, chopped
1 cup chopped onion
1 cup fresh parsley
2 small cans sliced black olives
1 bottle Italian salad dressing

Mix together and cover to sit over night in the fridge. In the morning, drain and serve. I used little toasted bread but tortilla chips work nicely too!


Peanut Butter Fudge Pretzel Brownies
(makes about 12 bars)
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2/3 cups chocolate chips (optional)
1 1/2 cups creamy peanut butter
1/3 powdered sugar
1 3/4 cups crushed pretzel pieces
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Grease and flour an 8×8 baking dish and set aside.
Combine melted butter and pretzel crumbs in a bowl until moistened. With the back of a spoon, press pretzels into the 8×8 pan making a crust. If pretzels seem loose, drizzle some additional melted butter over top of hit with a quick shot of non-stick spray.
In the bowl of an electric mixer, beat butter and sugar until fluffy. Add eggs one at a time, then add vanilla. With the mixer on medium speed, add in cocoa, flour and salt, mixing until combined – about 2 to 3 minutes. Fold in chocolate chips. Using a spatula sprayed with non-stick spray, evenly spread brownies on top of pretzel crust. Set pan on a baking sheet and bake for 25-30 minutes, or until brownies are baked through.
When brownies have about 3 minutes left baking, melt peanut butter (I melted mine in the microwave in 30 second increments then stirring) in a bowl. Once melted, stir in 1/3 cup powdered sugar and mix until no lumps remain. Pour over warm brownies and spread evenly. Refrigerate brownies for 1-2 hours, then cut into bars and serve.

Article printed from How Sweet It Is: http://www.howsweeteats.com

--check this page out for tips and pics!

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