Classic Fudge-Walnut Brownies (Ckng Lght, Sept 2011)
Oh my oh my. The Husband requested a dessert for Labor Day weekend. We usually forgo such goodies in our house since they disappear waaayy to fast. But hey, summer was winding down and seemed like a fun way to celebrate the weekend. Gooey. Chocolaty. The top bakes up into that fractured crust I love so much. These were definitely decadent. Recipe called to bake these 19 minutes, mine took nearly 40 minutes total. Maybe it was the glass pan? Dunno. Totally awesome.
Argentinean Pork (Ckng Lght, Sept 2011)
Husband was so very happy I did a more traditional "meat and potatoes" dish. Recipe called for a 1lb pork tenderloin and the smallest I could find was 2lbs. No prob. Leftovers! Dish calls to marinate the meat for one hour - for this one I would say assemble in the morning to save time at night. We did serve this over some Yukon gold potatoes with fresh corn on the cob. Yum.
And two recipes from the Ckng Lght BB:
Slow Cooker Split Pea Soup
I made this one pretty much as written, using the suggestion to decrease the water to 7 cups instead of 10. 10 cups plus the ingredients wouldn't have fit in my slow cooker anyway. I really liked the flavors of this one. The 1lb of kielbasa was perfect - not overwhelming in the meat dept. I would perhaps forgo the suggestion to cut the potatoes really small, some of the peas disintegrated on their own and made the dish more stew-like, which I preferred. I also only cooked this for about 4-5 hours on medium. I think longer would have been too much.
1 cup celery -- chopped
2 potatoes -- peeled and cubed
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion -- chopped
Note: If you do not have a slow cooker, combine all ingredients in a large pot and simmer over low heat for 2 to 3 hours, stirring often.
Turkey Enchilada Casserole
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
I added a can of green chiles.
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