MTNMAMA

MTNMAMA
The original MTNMAMA

Friday, January 13, 2017

Chocolate Raspberry Vanilla Bars


Who doesn't like a recipe that starts with a cake mix? The base of this bar starts with a Devil's Food cake mix.
On that note let's start baking:

Chocolate Raspberry Vanilla Bars

Ingredients:

1 Devils Food Cake Mix

1/3 C Butter, softened

1 cup Raspberry preserves

1 8oz pkg Cream Cheese

1/4 cup milk

1 12 ounce pkg. vanilla chips

1/2 cup semi sweet chocolate chips

2 Tbsp Butter

Preheat oven to 350 degrees.

 

Grease a 15 x 10 x 1 (Jelly Roll) pan

Combine cake mix, butter and egg.


 

Mix till Crumbly. Press into pan.


Bake 10-12 minutes or till crust is. Puffed and appears dry.

Cool 5 minutes. Spread with Raspberry Jam.

Cool Completely

Melt vanilla chips in microwave. Heat for 1 minute in a microwave safe bowl. Remove from oven and stir. Continue to stir as the chips become smooth. If needed you can return the chips to the microwave for 15 seconds at a time, stirring well each time...continue till smooth.

Beat cream cheese and milk till smooth. Add melted vanilla chips.


Spread the vanilla layer over the jam layer on the cooled base.
Melt the chocolate chips and butter for 30 seconds in the microwave. Stir until smooth. Place the melted chocolate into a small sandwich bag. Snip the end and drizzle over the white chocolate.

Refrigerate till firm. Cut into squares. Try not to eat all of them at one setting.



Chocolate Raspberry Vanilla Bars

Ingredients:

1 Devil's Food Cake Mix

1/3 cup butter, softened

1 egg

1 cup Raspberry Preserves

1 8 ounce pkg cream cheese

1/4 cup milk

1 12 ounce pkg. vanilla chips

2 Tbsp butter

Preheat oven to 350 degrees. Grease 15 x 10 x 1 pan.

Combine cake in, butter, and egg. Mix crumbly. Press into pan.

Bake 10-12 minutes or till crust puffs and appears dry. Cool 5 minutes. Spread with raspberry jam. Cool completely.

Beat cream cheese and milk till smooth. Add melted Vanilla chips. Spread over jam.

Melt chocolate chips and butter. Drizzle over white chocolate layer.

Refrigerate till firm. Cut into squares and enjoy!

 

Hope you enjoy them as much as I do!


Happy Trials,

Mtn Mama




 

Friday, January 6, 2017

Baby It's Cold Outside!!

So let's make comfort food for a cold day!!! Just before Christmas my son-in-laws' parents brought us a quarter of beef they had raised and butchered. Now that's great service. So I will be making many beef dishes in the coming days!!! LOL! The beef is grass fed and the taste is over the top!!

This recipe is my adaptation of Ina Garten's Parker's Beef Stew. I halved the recipe, used canned mushrooms because that was what I had, baby carrots and fingerling potatoes cut in half.

Beef Stew

1 pound stew meat (if you can get grass fed beef I would recommend it!!!)

1/2 bottle good red wine or you can use Beef Stock

1 whole garlic clove, smashed

2 bay leaves

1 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper

2 yellow onions cut into 1 inch dice

1 pound bag baby carrots

2 cans mushrooms

1/2 pound fingerling potatoes cut in half lengthwise

2 tsp minced garlic

1 cup chicken stock

1 tsp dried rosemary

1/4 cup chopped sun-dried tomatoes

1 TBSPWorcestershire sauce

1/2 (10ounce) package frozen peas


Place beef in bowl with red wine, garlic and bay leaves. Refrigerate and marinate overnight or 6 hours.

Preheat Oven to 300 degrees F.

Remove beef from marinade with slotted spoon, saving the marinade. Discard bay leaf and garlic.

Dredge beef in seasoned flour.


Heat 2 TBSP oil in dutch oven and brown the meat over medium heat for 5-7 minutes, turning to brown evenly.

Continue till all the beef is browned.

Remove from the Dutch oven onto a plate. Add 2 TBSP oil and add onion, carrots and potatoes. Cook for 10 minutes over medium heat.

Return the meat to the pot, along with drained canned mushrooms.


Add the remaining marinade to the stew and bring to a boil.

Add Chicken Stock, rosemary, sundried tomatoes, salt, and pepper.


I used Sun-Dried tomatoes in oil from Costco. They add a great dimension of flavor to this stew.

Bring pot to a simmer on the stove, stirring to combine.

Cover the pot and place it in the oven to bake for about 2 hours, until the meat and vegetables are tender, stirring once during cooking.



 

Before serving stir in the frozen peas, season to taste and serve hot in bowls with plenty of crusty bread to sop up the sauce.


A perfect meal for a perfect cold, snowy winter's day!!!

 

Happy Trails,

MtnMama