Almond Joy Brownies

Here I was minding my own business. Eating a relatively health snack while I surf. Only to come across this recipe! OH MY GOODNESS!

Cook AZ I Do

Almond Joy Brownies

If you like Mounds or Almond Joy candy bars, you are going to love this recipe!  It tastes like a mounds candy bar ran into a brownie, only better because the chocolate on top of the coconut layer is so thick and dark.  They are extremely rich so a 9×13 pan will go a long way.  I highly advise eating some, and then getting them out of the house immediately by sharing them with your friends and neighbors because they are very addicting. Plus your neighbors will love you for it.  Your friends will be friends for life, and your neighbors will never want to move away once you give them one of these brownies!:)

Even though this recipe has 3 layers, it is pretty simple to make. The top ganache layer is just melted cream and chocolate chips.  The heavenly middle layer is a mixture of coconut, sweetened condensed milk, and powdered sugar.   And, for the bottom layer you can use…

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Penny and Roo

After we brought Casey home we needed to find a vet.  Several people recommend good ones close to home.  A co-worker of my husband suggested we try the vet she uses.  It was not close to us but she said they are worth the drive.  I called to make an appointment.  I was pleased with the way they handled the call and me! 😉  Being a first time pet owner, as an adult, I had a lot of questions.  They were extremely patient with me.  For which I was grateful!  Since the first phone call we, Casey, Dallas and their humans, have become very comfortable with the staff at Duluth Animal Hospital.

Not only the staff but some of their own pets.  Yes, they are allowed and seemingly encouraged to bring their pets to work.  There are two pets that have recently become celebrities in their own right.  Let me introduce you to Penny the Silkie chicken and Roo the Chihuahua.

Roo is happy to share his bed with Penny!

Roo is happy to share his bed with Penny!

Here is a link where you can read about their story.  I will tell you a little bit about my experience with them.  I have to admit I have never been a fan of the Chihuahua’s.  My Aunt had one when I was a young girl.  That dog was mean!  So I associated the nastiness with the whole breed.  Not fair, I know.  Well, then I met Roo.  He begs to be picked up, when you do he snuggles in and wiggles about to find just the right spot in your arms.  He looks at you with those beautiful eyes and you just melt.  You can’t help but fall in love with him!

Penny walks around making sure everything is in order!  She loves when people come in to see her.  She is so soft and does not seem to mind being petted by young and old a like.  She tolerates people like me introducing her to their animals.  Casey was not real sure what to do with Penny.  She sniffed her feathers.  Penny clucked…not sure it was a “cluck” per-say but it was a noise Casey had never heard before!  Casey just watched her and Penny went about her day as usual.

Fun in the snow!

Fun in the snow!

This was taken when Atlanta had the snow and ice storm.  Just two friends checking out the white stuff.  Thankfully Roo did not get stuck.  If he had I have no doubt Penny would have pushed him out of the snow drift!

Penny checking to see if Roo is feeling better.

Penny checking to see if Roo is feeling better.

Here you can see how much they care for each other.  Roo was sick last week.  Penny is, well, behaving like a mother hen and making sure he is okay! 🙂  What a beautiful friendship these two have with each other.  I find it so cool I can witness this first hand every time we visit the vets office.  Which…by the way…is tomorrow!

 

Peanut Butter Cheesecake

Every month we get a newsletter from our energy co-op.  It is around 7 pages with helpful hints on saving energy, what is going on in the community and charitable donations.  I will leaf through it and read an article that may catch my attention.  The very first thing I do is look on the back cover for the monthly recipe!  Recipes are sent in from other readers and printed on the last page.

The cheesecake is from the March 2014 issue.  There is no name listed as to who sent it in but I sure am glad they did!

Ingredients:

  • 4 cups graham cracker crumbs
  • 1 stick (8 ounces) margarine, softened
  • 2 cups sugar, divided (3/4 cup and 1 1/4 cups)
  • 2 eggs
  • 1 1/2 cups peanuts, coarsely chopped, divided (1 cup and 1/2 cup)
  • 4 (8 ounce) packages cream cheese, softened
  • 3 tablespoons vanilla
  • 1 1.2 tablespoons juice of fresh lime
  • 1 cup crunchy peanut butter

Instructions:

  1. To make the crust: In large bowl, place graham cracker crumbs, margarine, 3/4 cup of the sugar, eggs and 1 cup of the chopped peanuts.  Mix with a fork until thoroughly combined.  Press mixture into a greased 9-inch pie pan.  Bake at 350 degrees for 10 minutes.
  2. To make filling:  In large bowl, whip cream cheese and remaining sugar with an electric mixer for about 4 minutes or until fluffy.  Add vanilla, zest of lime and lime juice.  Beat at medium speed for about three minutes.  Fold in peanut butter.  Beat for three minutes or until light and fluffy.
  3. Spoon mixture into baked pie shell; use spatula to smooth filling.  Cover with plastic wrap or aluminum foil.  Freeze overnight.
  4. Thaw for one hour before slicing.  Sprinkle each slice with remaining chopped peanuts.

Ham ‘N Cheese Quiche

I don’t think you can go wrong with a quiche.  They are easy, good, freeze well and people seem to love them.  You add a nice salad and you have dinner.  Add some fruit and you have a good hearty breakfast.

Ham ‘N’ Cheese Quiche 

Yield: 2 quiches (6 servings each)

2 pastry shells (9 inch)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Line unpricked pastry shells with a double thickness of heavy duty foil.  Bake at 400 for 5 minutes.  Remove foil, bake 5 minutes longer.
  2. Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.
To Use Frozen Quiche:  Completely thaw in the refrigerator.  Remove from the refrigerator 30 minutes before baking as directed.

Notes:  Super easy and quick!  I have wanted to use shredded swiss and see how it tasted but have not done it yet.