I found this beauty, thanks to Pinterest, from eHow.com. They're not bad for coming from a cake mix. TIP: do not let them sit overnight. The leftovers aren't that great. And even better, you have an excuse to eat the entire pan!
Cake Mix Brownies
1 stick butter
Cake Mix
1/2 cup brown sugar
1 egg
2 TBSP water
1 cup chopped nuts
1 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. Mix all ingredients in a large mixing bowl.
3. Pour mixture in a greased 9x13 baking pan.
4. Bake for 30-35 minutes or until a dry crust forms on top.
IMPORTANT: Follow this last step! I tried to wait until the inserted toothpick came out clean and it made the brownies kind of hard.
Enjoy!
***
I love the simplicity of freezer jam. Our favorites are strawberry and raspberry freezer jam! This recipe comes from Betty Crocker's Bridal Edition Cookbook.
4 cups strawberries, cut in half
4 cups sugar
3/4 cup water
1 pkg powdered fruit pectin
1. Mix strawberries and sugar in a blender. (I like my jam smooth, with ZERO chunks.)
2. Let stand at room temperature for 10 minutes.
3. Mix water and pectin in saucepan. Stir constantly. Boil and stir for 1 minute.
4. Pour pectin mixture into strawberry mixture.
5. Stir constantly for 3 minutes.
6. Immediately pour mixture into freezer containers, leaving 1/2 inch headspace.
7. Clean up any spills on container.
8. Let stand at room temperature for 24 hours.
9. Store in freezer up to 6 months or fridge up to 3 weeks.
My kids love this stuff on pancakes and waffles and their PB&J sandwiches.
No comments:
Post a Comment