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Perfect Dessert For The Summer! < Back Strawberry Upside Down Cake Prep Time: 15 Minutes Cook Time: 50 Minutes Serves: 12 Level: Beginner Ingredients 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O® mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preparation Step 1 Preheat an oven to 350 degrees F (175 degrees C). Step 2 Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Step 3 Prepare the cake mix as directed on the package and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides and turn the cake out onto a serving tray. Store cake in the refrigerator. Previous Next

Overnight Crockpot Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese. It's easy to make, great for the holidays and feeding a crowd. < Back Crockpot Breakfast Casserole Prep Time: 30 Minutes Cook Time: 8 Hours Serves: 8 Level: Beginner About the Recipe Ingredients 1 pound package frozen shredded hash brown potatoes ½ pound breakfast sausage ½ pound bacon cooked and crumbled 2 cups shredded cheddar cheese divided ½ medium sweet onion diced ½ green pepper diced ½ red pepper diced 12 eggs 1 cup milk ½ cup sour cream ½ teaspoon salt ¼ teaspoon ground black pepper Preparation Overnight Crockpot Breakfast Casserole With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I'm sure you're looking to have one less thing to worry about (or at least I am!). This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it's cooking, and serve it up in the morning! Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese. It's a crowd-pleaser, for sure, and is large enough to feed a crowd! After some questions and comments from readers, I worked to improve this recipe over the last couple months. I reduced the amount of hash browns in half and added sour cream for creamy moisture. I also realized that this casserole has so many warm, comfort food flavors that what it really needs to take it to the next level is freshness. To make your casserole truly spectacular, top it with fresh veggies like cherry tomatoes or pico de gallo, cilantro, avocado, red onions, or any other topping you can think of. The freshness just adds the perfect pop. What to Serve with Crockpot Breakfast Casserole Crockpot Breakfast Casserole is a meal by itself! Serve it with lots of fresh toppings like avocado, cherry tomatoes, red onions, sour cream, salsa, or hot sauce. If you're trying to stretch it a little bit for a crowd, you can also serve it with fresh fruit or a simple fruit salad. Toast, bagels, muffins, or English muffins would also make excellent sides and fill everyone up a little more. What Size Crock Pot Should I Use? I suggest using at least a 6 quart Crock Pot or larger. If you can get a programmable one, like this , that would be even better! That way there's no way you'll lose track of time or overcook it. Instructions In a large skillet over medium heat, brown sausage with onion and peppers until cooked through and no longer pink. Drain and set aside. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter. Layer half the hash browns in the bottom of the slow cooker. Top with half the sausage mixture, bacon, and then cheese. Repeat layers with the remaining ingredients, except cheese. In a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream. Pour over hashbrown and sausage layers. Cook on low for 6-8 hours on low or 2-3 hours on high. Sprinkle on remaining cheese and cover until melted. Serve warm with lots of fresh toppings. Notes PLEASE NOTE: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to your specific device to avoid burning the edges, as some readers have reported. This casserole is gluten free. Check the ingredients on your sausage and hash browns, to make sure. Don't thaw the hash browns. It's not necessary and could cause them to dry out. Add diced ham or other ingredients that you love in omelets, such as mushrooms or spinach. Mix in a can of diced green chiles with the sausage for a Southwest style casserole. To really make this breakfast shine, add lots of fresh toppings such as sour cream, tomatoes, salsa, avocado, green onion, or chives. Consider getting a programmable Crock Pot with a timer, like this one . That way you don't have to worry about getting distracted or over-sleeping and overcooking! How do you reheat leftovers? I just cut a slice and pop it in the microwave. If your microwave is big enough, you can transfer the remaining casserole to a baking dish and microwave the whole thing that way until heated through. Can you freeze it? I don't recommend it. Eggs don't typically freeze well and have a rubbery texture when thawed. Previous Next

Time to raid the fridge! < Back Leftover Turkey Pot Pie Prep Time: 40 minutes Cook Time: 40 minutes Serves: 4 - 6 serving(s) Level: Beginner About the Recipe Time to raid the fridge! Ingredients 1 pie crust (1/2 of Perfect Pie Crust recipe) 1/2 stick butter (1/4 cup) 1/2 c. finely diced onion 1/2 c. finely diced carrot 1/2 c. finely diced celery 2 c. leftover turkey, light and dark, diced or shredded (or both!) 1/4 c. flour 2 c. low-sodium chicken or turkey broth, plus more if needed 1/4 c. white wine (optional) 3/4 c. heavy cream 1 c. frozen peas (optional) 2 tsp. fresh thyme, chopped Salt and pepper to taste Preparation Even if you've planned your Thanksgiving menu perfectly, you'll probably still have leftovers once the big meal is over. If you're looking for something to do with your extra turkey, here’s the recipe for my delicious pot pie. You can make it with chicken or turkey… whatever’s in your fridge. You may even have leftover onion and celery from the Thanksgiving stuffing—even better! Just make sure to pair it with leftover Thanksgiving desserts—if there are any! What is turkey pot pie made of? It's just like chicken pot pie, but with turkey! The filling is made with vegetables like onion, carrot, celery, and green peas. It becomes creamy thanks to some butter, flour, broth, and heavy cream. I sometimes like to add a splash of wine to the filling, but you can leave it out if your family is like mine and doesn't like the taste. For the turkey, you can use dark meat or light meat, and can shred or dice it. It's up to you. The top is just a simple pie crust! Any crust works: Use store-bought or frozen puff pastry, or dive into the depths of your freezer to find the homemade crust from that Thanksgiving pie you never got around to baking. What's the best way to reheat turkey pot pie? You can cover the whole dish with foil and reheat the pot pie in a 350ºF oven. Depending on how much is left, it could take 10 to 20 minutes. Just be sure not to place your dish into the oven directly from the fridge. It could shatter, and who wants to clean up shards of glass and turkey from the bottom of an oven until the end of time? Not me. Go ahead and stick the dish in the oven while it preheats or let it hang out on the counter for 15 minutes or so before you put it in the oven. How long does turkey pot pie last in the fridge? It'll stay good for about 3 days. Make sure to wrap leftovers tightly in plastic wrap or place the pot pie in an airtight container to keep it as fresh as possible. Directions 1 Preheat the oven to 400ºF. 2 Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) 3 Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. 4 Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.) 5 Bring to a slow boil and allow the mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. 6 Pour mixture into a casserole dish or deep pie pan. 7 Roll out the crust so that it’s about 1 inch larger than the pan you’re using. 8 Place the crust on top of the pot pie mixture, and press the crust into the sides of the dish. Cut vents in the top of the crust. 9 Bake for 30-40 minutes or until very golden and bubbly and the crust is done. 10 Allow to cool for a little bit before serving. 11 Serve with a large spoon. Previous Next

This isn't the 10 lbs dried fruit cake you hear about! You will LOVE this real fruit cake and I recommend adding some chocolate or nuts! < Back “Any Old Bottle of Fruit” Cake Prep Time: 10 minutes Cook Time: 50 minutes Serves: 9 Level: Beginner Ingredients 1 quart of any bottled fruit, juice and all 2 cups of granulated sugar 1 cup oil 4 cups flour (not sifted) 4 teaspoons soda – mix in with fruit 1 teaspoon salt 1teaspoon cloves 1teaspoon nutmeg 1 Tablespoon cinnamon 1 cup nuts (optional) 1 cup raisins or chocolate chips (optional) Preparation Blend or chop fruit and place in a large mixing bowl with sugar and oil. Add sifted dry Mix together well Pour into a 9x13 inch pan Bake at 350 degrees for about 50 minutes or until a Cool. Frost with Cream Cheese Icing Hurry and take a big slice before anyone knows that the cake is done, or you won’t get any because it is that good. Previous Next

Make Olive Garden’s Alfredo Sauce Recipe at home in just 20 minutes! Pair it with Fettuccine for an easy dinner idea the whole family will love! < Back Olive Garden’s Alfredo Sauce Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe Make Olive Garden’s Alfredo Sauce Recipe at home in just 20 minutes! Pair it with Fettuccine for an easy dinner idea the whole family will love! Ingredients 6 Tablespoons salted butter, high quality 1 Tablespoon garlic, minced 2 Tablespoons all-purpose flour 1 ½ cups heavy cream 1 ½ cups whole milk, 1% or 2% can be used if needed ½ cup Parmesan cheese, grated and at room temperature ½ cup Romano cheese, grated and at room temperature Salt and black pepper, to taste 1 lb. Fettuccine Parsley, to garnish Preparation I know it’s a restaurant chain, but honestly, Olive Garden’s Alfredo Sauce recipe is just perfect in my book. Hands-down. Chain or no chain, I love it. (And you won’t believe how easy it is to make at home!) PRO Tips For Making Olive Garden Alfredo Sauce: Olive Garden’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella , Gruyere, Gouda, or Asiago . You can also just use Parmesan. You can use half and half instead of half heavy cream/half milk. If you only have evaporated milk, just use half the amount of milk and replace the other half with water. You won’t compromise flavor or consistency by doing this in creamy sauces like this one. You can even experiment with different pastas . I like fettuccine because the noodles soak up that thick sauce well! How to Make Alfredo Sauce Melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour. Add heavy cream and milk. Gradually whisk in the cheese. Add cooked Fettuccine. Sauce will continue to thicken upon standing. Tip: I like to use 3/4 lb. of fettuccine for saucier pasta, but this recipe will satisfy a full pound as well. Tips for Extra-Creamy Sauce Use blocks of (high-quality) cheese and shred it yourself for extra creamy results. Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to shredding the cheese yourself. Let the cheese come down to room temperature before adding it to the sauce. Sprinkle in the cheese gradually, the sauce should be warm but not too hot. Otherwise the dairy will separate and the consistency will be grainy. High-quality butter is important. I like, Land O’ Lakes brand. Pro Tip: Alfredo sauce continues to thicken upon standing, and thickens even more when it’s added to pasta. Refrain from adding additional cheese to thicken it up. Making Alfredo Sauce Ahead of Time Alfredo sauce is a convenient make-ahead and freezable sauce. Unlike some other cheese sauces, the flour in this recipe helps it to maintain it’s consistency when cooled and reheated. It can be stored in the refrigerator for up to 3 days. It can also be frozen and is best if used within 1-2 months. How to Reheat Alfredo Sauce Alfredo sauce will thicken up and harden as it cools, but can be easily microwaved or slowly reheated on the stove top . Reheating in a makeshift double boiler is the best reheating method to restore it back to it’s original form. (Either by itself or when combined with pasta. Frozen Alfredo sauce should be thawed overnight in the fridge before heating. If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out. Instructions Boil the fettuccine according to package instructions. As the water preheats, begin the sauce. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute. Whisk in the flour and cook for 1 minute, stirring continuously. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner. Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers. Slowly stir in the cheese. Taste and season with salt/pepper if desired. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken. Garnish with chopped parsley and serve! Previous Next

Do you also dream of bright, fresh and flavorful homemade canned peaches? Look no further, we’re sharing our Mom’s recipe (and tips) for canning peaches at home. Canning peaches at home preserves the taste, texture, and quality of fresh peaches. This recipe makes approximately 6 quarts of peaches. Depending on the size of peaches, or if they are halved or sliced, it is possible to get 7 quarts – see notes. A serving is calculated here as ½ cup of canned peaches. < Back Canning Peaches At Home Prep Time: 45 minutes Cook Time: 25 minutes Serves: 42 Level: Beginner About the Recipe Ingredients 30 ripe peaches large 1/2 cup lemon juice 12 cups water 6 cups sugar 1/4 cup Fruit-Fresh 6 tablespoons lemon juice Preparation Prepare for Canning Sterilize canning jars by running them through a cycle in the dishwasher. Place the canning lids in a large saucepan of hot water and simmer until ready to use. Prepare a large pot of water and bring it to a boil on the stove. Fill the sink with cold water, or prepare a large bowl of ice water. In another large pot, combine the 12 cups of water and 6 cups of sugar. Stir to dissolve the sugar and bring to a boil. Remove from heat. Add ¼ cup Fruit-Fresh and set aside for later. Prepare the Peaches Carefully place several peaches in the large pot of boiling water. All peaches should be totally covered by water. Set a timer for one minute. Remove the peaches from the boiling water and place them in the sink filled with cold water, or in an ice water bath. Repeat this process until all the peaches are in the cold water. Add 1 quart of cold water and ½ cup of lemon juice to a large bowl. At this point, peeling the peaches should be easy. The peach skins should slide off without even using a knife. If the peach is less ripe, it may require a little peeling. Cut the peaches in half or slice them and remove the pits. Place the halved or sliced peaches in the large bowl filled with water and lemon juice. Stir the peaches into the water and lemon juice as you slice them to avoid discoloration. Canning the Peaches Place the sterilized jars right side up on a large cookie sheet. This helps keep spills to a minimum. Pour 1 cup of the light syrup into each jar. Fill each jar with the halved or sliced peaches. Use a slotted spoon or ladle to remove peaches from the bowl of lemon water. Leave ½ inch headspace at the top of each jar. Add more syrup to fill the empty spaces between the peaches and to cover the fruit. There should still be ½ inch unfilled space at the top of each jar. You will likely have some light syrup left over after filling the jars. It's important to get all of the trapped air bubbles out of the jar before it seals. Slide a clean knife down the inside of the jar in four or five places to release the bubbles. Clean any liquid from the rims of the jars with a clean towel before placing the heated lids on the jars. Use a magnetic lid wand or fork to carefully remove a canning lid from the simmering water on the stove. Do not dry it or touch the lid with your bare hands. It will be hot and you don't want to contaminate it. Place it directly on the top of the jar as pictured. Tighten the screw bands firmly on each jar. Processing the Peaches Fill a water bath canner ½ full with warm water. Place the jars on the wire rack and lower the jars into the canner. Add more water to cover the jars with 1 inch of water above the jars. Cover with a lid, and watch for it to boil. Once it reaches the boiling point, reduce to a medium to medium-high heat. The water should still be boiling, but not at a raging boil that makes a sauna in your kitchen and a mess on the stove. Set a timer for 25 minutes for elevations of 0-1,000 feet (Check exact processing times for your elevation on the National Center for Home Food Preservation website ). When the time is up, remove the jars from the boiling-water canner and let them cool on a counter in a non-drafty area. Once jars have cooled, make sure they have sealed properly and store them in a cool, dark place. Recipe Tips: To prevent browning, toss your peeled, sliced peaches with Fruit Fresh or a lemon juice mixture before canning (see how in recipe below) Blanch your peaches to easily remove the peels. Use a knife to easily pull the peels away from the fruit. Add a little lemon juice to each jar before adding the peaches to ensure you reach safe acidity levels for canning. Halved peaches take up for space in the jars than sliced. If you are planning on halving your peaches you may need to use more jars. Canning Peaches In Winter During the cold winter months, when fresh fruit is hard to come by, these peaches are so refreshing and the bottles disappear quickly. Peaches contain a bounty of antioxidants which keep the skin clear and slow down the aging process.If you’re a beginner in canning peaches and home food preservation, this is a great easy-to-follow complete guide with tips, tricks and recipes! Canning peaches at home preserves the taste, texture, and quality of fresh peaches.This recipe uses the raw pack canning method, where the peaches are blanched, skinned, sliced and canned in a hot syrup. Another method for canning peaches is the hot pack method, where peaches are cooked for 5 minutes before they are canned. We prefer the raw pack canning method because it is quicker and easier – and you don’t have to handle hot peaches. Ingredients Needed for Canning Peaches ripe peaches – large lemon juice water sugar Fruit-Fresh What are the Best Peaches for Canning? I like to use the Elberta peaches that come on in September. They are a freestone variety and are easy to work with. Free-stone peaches slip right away from the pit, or stone. Clingstone peaches need to be cut away from the pit, which isn’t a problem either, it just takes a little more work. This recipe works with any traditional yellow varieties of peaches. Do not use white-flesh peaches with this canning method. According to the National Center for Home Food Preservation, white peaches are lower in acid than yellow peaches and are not safe to can.The most important thing is to use ripe peaches. If the peach is hard and greenish in color, wait a day or two to do your canning. I often can the ripe ones the first day and wait a day or two to can the rest when they have ripened. Canning Peaches in Light Syrup A light sugar syrup is really the best for canning peaches. Too much sugar can overpower the fresh flavor of the peaches. For my recipe, I use a 2:1 water to sugar ratio. I also use Fruit-Fresh, which contains citric acid, to keep my peaches looking bright and to prevent browning. I use 1 teaspoon of Fruit-Fresh per cup of syrup. Sterilizing the Canning Jars The best and easiest way I have found to sterilize my glass bottles for canning is to run them through a normal dishwasher cycle. I place the canning jar lids in a pot of warm water and simmer them until I’m ready to use them. Do Peaches Need To Be Pressure Canned? No, peaches are not required to be pressure canned. They can be canned using the water bath method or a steam canning method. Many people prefer pressure canning their peaches and that’s ok too! Yellow flesh peaches, in general, can be pressure canned at 6 pounds of pressure for 10 minutes below 2,000 feet in elevation. Be sure to check your pressure canning manual for exact pressure and times depending on your altitude. For Water Bath Canning Processing time for water bath canning peaches is 25 minutes for elevations of 0-1,000 feet. Check exact processing times for your elevation on the National Center for Home Food Preservation website. Tips For Canning Peaches To prevent browning, toss your peeled, sliced peaches with Fruit Fresh or a lemon juice mixture before canning (see how in recipe below). Blanch your peaches to easily peel peaches. Use a knife to easily pull the peels away from the fruit. Add a little lemon juice to each jar before adding the peaches to ensure you reach safe ph acidity levels for canning. Halved peaches take up for space in the jars than sliced. If you are planning on halving your peaches you may need to use more jars. EQUIPMENT 4 Sterilized Glass Quart Canning Jars and Lids (wide-mouth jars are easiest to use) Water Bath Canner Magnetic Lid Wand or Fork Previous Next

There is more to measurements than just cups and teaspoons. < Back General Conversion Table There is more to measurements than just cups and teaspoons. Area 1 acre = 160 square rods = 43,560 square feet 1 square rod = 272.25 square feet = 16.5 feet x 16.5 feet 1 square foot = 144 square inches 1 foot = 12 inches Weight 1 ton = 2,000 pounds 1 pound = 16 ounces = 453.57 grams 1 ounce = 28.35 grams 1 gram = 15.43 grains 100 grams = 3.257 ounces Length 1 mile = 1,760 yards = 5,208 feet = 1,609.3 meters 1 yard = 3 feet = 36 inches = 0.9144 meters 1 foot = 12 inches = 30.480 centimeters 1 inch = 2.54 centimeters 1 meter = 39.37 inches = 100 centimeters 1 rod = 16.5 feet Liquid 1 gallon = 4 quarts = 128 fluid ounces = 231 cubic inches 1 quart = 2 pints = 32 fluid ounces = 57.75 cubic inches 1 pint = 2 cups = 16 fluid ounces = 32 tablespoons 1 cup = 237 milliliter = 8 fluid ounces = 16 tablespoons 1 ounce = 29.57 milliliter = 1 fluid ounce = 2 tablespoons 1 tablespoon = 15 milliliter = ½ fluid ounce = 3 teaspoons 1 cubic foot = 1,728 cubic inches 1 acre foot of water = 328,012 gallon = 2,722,500 pounds 1 acre foot of flow = 450 gallons per minute = 1 second foot for 12 hours 1 cubic foot/second (one second foot) = 450 gallons per minute 1 cubic foot = approximately 7.5 gallons 1 acre foot = 43,560 cubic foot. Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

This easy baked chicken parmesan recipe is sure to become a family favorite in no time! Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner. < Back Chicken Parmigiana Prep Time: 10 min Cook Time: 25 min Serves: Level: Beginner About the Recipe Ingredients 4 Chicken Breast Halves (skinless boneless) ½ cup Flour 2 Eggs ⅔ cup Panko Bread Crumbs ⅔ cup Italian Seasoning Bread Crumbs ⅓ cup Parmesan Cheese (grated) 2 tablespoons Parsley 4 tablespoons Oil (or as needed) 24 ounces Marinara Sauce (homemade or jarred) 1 cup Mozzarella Cheese (shredded) ¼ cup Parmesan Cheese (shredded) add Basil & Parsley (fresh, chopped) Preparation Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. Pound chicken breasts to ½" thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.

Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs. < Back Potato Gnocchi Prep Time: 40 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs. Ingredients For Potato Gnocchi 500 g (1,1 pound) of potatoes 150 g (1 cup) of “00” flour 1 medium egg 1/2 teaspoon of fine salt For the Seasoning 30 g (1/3 stick) of unsalted butter 3 or 4 sage leaves freshly ground black pepper grated parmigiano cheese Preparation The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders. The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface. Potato gnocchi can be served with a variety of sauces and toppings, such as meat sauce (such as Bolognese sauce), tomato sauce, marinara sauce, butter and grated parmigiano cheese as in this recipe. They can also be fried or baked to create a variety of tasty dishes, as for example Gnocchi alla Sorrentina. A popular traditional Italian dish, potato gnocchi are loved around the world for their delicate flavor and soft, creamy texture. Follow this gnocchi recipe with all the step-by-step secrets to making homemade gnocchi and you’ll bring the best potato gnocchi to the table. The softest and most delicious ever, with the delicate and dominant flavor of potatoes, perfect with any type of sauce. Kitchen Tools and Equipment To make potato gnocchi you definitely need a pastry board to knead and cut the gnocchi. We recommend this reversible Wooden Pastry Board with engraved ruler and pie board template. Really lovely and useful! You can cut gnocchi just fine with a well-honed knife. But if you want something fancier and always useful in the kitchen, try checking out this multi-purpose stainless steel Bench Scraper-Chopper-Cutter. Traditionally, the gnocchi are rolled lightly on a wooden gnocchi board at the end to give them their famous aesthetic shape. You can conveniently use a fork to do this. But have a look at this really nice Gnocchi Board Set . Finally you need a Stainless Steel Potato Ricer and Masher . How to Make Potato Gnocchi: Step 1) – Peel and wash the potatoes in fresh water. Place the potatoes in a large pot of cold, salted water. Boil the potatoes with the skin on so they absorb less water. Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Occasionally use a fork to check for doneness. When cooked, drain and set aside until cool enough to handle but still warm. Then peel the potatoes. An easy way to peel the potato is to stick a fork in it and peel it with a knife. Put the flour on your work surface and make a well in the center. Place the potatoes in a potato ricer and mash them right on top of the flour. Step 2) – In a separate bowl beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes. Step 3) – Knead the ingredients with your hands, quickly and briefly. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together. Quickly form a ball. If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball. Step 4) – Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If it’s too long, cut it in half and work one piece of rope at a time Step 5) – Cut the dough roll every 2 cm (about 1 inch) to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough. You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and push each gnocchi from the base of the fork tines upward into a decorative shape. Continue to make the potato gnocchi until all the dough is done. Allow the gnocchi to sit at room temperature for 20 minutes before cooking. Why do the Potato Gnocchi Need to Rest Before Being Cooked? Gnocchi are a type of pasta made from potatoes and flour, and resting at room temperature before cooking is important for two main reasons. First, it allows the gnocchi to dry slightly, making them less moist and easier to work with. This way the gnocchi will hold their shape during cooking and will not fall apart in boiling water. Second, resting at room temperature allows the starches in the potatoes and flour to absorb the moisture in the gnocchi themselves. This process makes the gnocchi more compact and less chewy, creating a better texture during cooking. We recommend that the gnocchi be allowed to rest at room temperature for at least 20 to 30 minutes before cooking. How to Cook Potato Gnocchi Step 1) – Now you need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it comes to a boil, add the coarse salt. Then add the gnocchi a few at a time, stirring once or twice to make sure they don’t stick. Cook until the gnocchi float to the surface. Step 2) – When they float to the surface, remove them with a slotted spoon and place them in the saucepan with the sauce. Now let’s see how to make the butter and sage sauce. How to Make Sage Butter Gnocchi Melt the butter in a skillet over medium heat and add the sage. Drain the gnocchi with a slotted spoon and add them to the skillet. Cook for 1 to 2 minutes, stirring. Add the grated Parmigiano and freshly ground black pepper. Stir and serve. What’s the Best Sauce for Seasoning Potato Gnocchi There are many homemade sauces that work well with gnocchi. As we’ve seen, sage and butter is probably the easiest. If you don’t like the flavor of sage, just add butter and Parmigiano-Reggiano: quick, easy, and rich. Probably the most popular sauce is a simple tomato sauce made with sauteed garlic, tomato passata and basil. If you add pieces of fresh mozzarella to the tomato gnocchi and put it in the oven for 10 minutes, you get the famous gnocchi alla Sorrentina! Another very popular gnocchi sauce in Italy is pesto. Try gnocchi with Bolognese sauce. Why not! Finally, how about Gnocchi al Gorgonzola? In a bowl, melt some Gorgonzola in the microwave, add the gnocchi and a little grated Parmigiano. Stir and serve! How to Store Potato Gnocchi Uncooked potato gnocchi cannot be stored in the refrigerator, because they would immediately turn dark. You can let them rest at room temperature and covered for no more than 30 minutes. Leftover cooked gnocchi may be refrigerated in an airtight container for up to 1 day. Reheat in the microwave. Can I freeze Potato Gnocchi? To keep the gnocchi for a long time, freeze them. Here’s how: Place the potato gnocchi on floured trays (wood, plastic, or cardboard), well apart. Place the trays in the freezer. Wait 2/3 hours, then put them in plastic food bags and put them back in the freezer. Do not put the freshly made gnocchi in plastic bags when they are still soft or they will stick together! Cook the frozen gnocchi in boiling water (as described above) directly from the freezer. This will give them the softness and texture of freshly made potato gnocchi. What is the Best Potato to Make Potato Gnocchi? When making potato gnocchi, it is best to use a dry, starchy variety of potato: the mashed potato will be less liquid and therefore require less flour. Less flour also means a better result; you will taste the authentic taste of potatoes. The perfect potato is an old potato, not a new potato. New potatoes contain more water, which absorbs too much flour. So if you can, use old, red-skinned potatoes. We recommend Russet or Yukon Gold potatoes. What is the Best Flour for Gnocchi? Use an all purpose flour, even better if it’s a “00” flour. The latter will make your gnocchi even softer and more tender. To get the best potato gnocchi, pay attention to the amount of flour used to make the dough. The smaller the amount of flour used, the softer and more palatable the gnocchi will be. The right proportion of flour to be added to boiled and mashed potatoes is about 30% of the weight of the potatoes, maximum. Previous Next

Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. There are plenty of ways to make this banana cream pie recipe ahead of time. See various steps < Back Homemade Banana Cream Pie Prep Time: 4 hours (includes crust) Cook Time: 30 Minutes Serves: (1) 9-inch pie Level: Beginner Ingredients Crust 1 unbaked pie crust (what I used) or all butter pie crust* optional egg wash: 1 large egg white beaten with 1 Tablespoon milk Custard Filling 4 large egg yolks 1/4 cup (30g) cornstarch 2 cups (480ml) whole milk 1/2 cup (120ml) heavy cream 1/2 cup (100g) granulated sugar 1/8 teaspoon salt 2 teaspoons pure vanilla extract 2 Tablespoons (28g) unsalted butter, softened to room temperature 4 yellow bananas (not super ripe yet) optional: sprinkle of ground cinnamon Whipped Cream 1 cup (240ml) cold heavy cream 2 Tablespoons (15g) confectioners’ or granulated sugar 1/2 teaspoon pure vanilla extract Preparation What Is Banana Cream Pie? The combination of kitchen magic. Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream. First, Bake Your Pie Crust Blind baking a pie crust shell = baking it without a filling. Why do we do that? Well, if you have a no-bake pie filling like coconut cream pie or today’s banana cream pie, you need a baked pie crust. Start with homemade pie dough. To bake pie crust without a filling, you need to weigh it down to help prevent it from shrinking. I’m pretty loyal to ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. (Note: You’ll need 2 packs of the pie weights!) Here are the steps: Make the pie dough ahead of time, and then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. See my how to crimp and flute pie crust tutorial for helpful tips and visuals. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold when it hits the oven. Line with parchment paper, and then fill with pie weights. Bake until the edges are lightly brown, about 15 minutes. Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom. Return the crust to the oven until the entire pie shell is golden brown. Cool pie shell completely. You can do this up to 3 days ahead of time! This baked pie crust “shell” is crispy, flaky, and ready for your banana cream filling. Layer in Your Banana Slices Layer banana slices into your baked pie crust shell. Sometimes I add a sprinkle of cinnamon on top of the banana slices. This is definitely a unique addition to BCP, but wow!!! It tastes unbelievable. Success Tip: Don’t use overly ripe bananas because they can seep liquid and break your thick custard filling. Save your brown spotty bananas for banana bread, and use the yellow ones for banana cream pie. Homemade Custard Filling I’m here to squash any fears that you may have about from-scratch custard. It’s actually pretty easy—if you know how to whisk, you can make it. If you’ve ever made coconut cream pie, mocha chocolate pudding pie, or homemade dirt pudding, the process will look familiar. You’ll need sugar, whole milk, heavy cream (also needed for the whipped cream topping), and egg yolks. For flavor, you’ll add vanilla and butter. For thickening, you’ll use cornstarch. (The egg yolks and cream help, too.) The first step is to mix egg yolks and cornstarch together: I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture. Heat whole milk, cream, sugar, and a little salt on the stove. Once the milk/cream/sugar is gently simmering, slowly stream and whisk a little of this milk mixture into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks’ temperature up without scrambling them. Then stream and whisk the heated egg yolk mixture into the rest of the milk/cream/sugar on the stove. Cook on low, and let it begin to bubble, which happens pretty quickly. Whisk it while it pops and bubbles for just 1 minute. Remove from heat, then stir in the vanilla and butter, and allow to slightly cool. The custard will be smooth, rich, and silky: FAQ: Why Isn’t My Custard Smooth? Do you notice little bits of egg yolks in your custard? You may not have tempered them slowly enough. Remember to very slowly stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then very slowly stream and whisk it back into the pot. Whisk constantly. If your best efforts still result in a few chunks, you can strain the finished warm custard through a fine mesh sieve. Or just leave it—you can’t really taste it. How to Ensure Your Banana Cream Pie Sets With 4 egg yolks, 4 Tablespoons of cornstarch, and some heavy cream, you can be certain this custard sets into a pretty sliceable texture. Be sure to whisk it on the stove often, and let it bubble and cook long enough for the heat to help bind the cornstarch to the fat. (1 minute is plenty.) Spread the vanilla custard filling over the banana slices, cover with plastic wrap right on the surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours and up to 1 day. FAQ: Can I Make Banana Cream Pie in Advance? This is a make-ahead dessert. You can make the pie dough in advance and bake the pie crust shell in advance. You can also refrigerate your assembled (but not garnished) banana cream pie for up to 1 day, with the plastic wrap right on top of the surface. And you can make the whipped cream topping in advance, but don’t add it until right before, or up to 1 hour before serving. So if you’re looking for Easter dessert recipes or hoping to make this pie for a special celebration, be sure to plan ahead. You don’t want to decorate the pie with banana slices in advance because they’ll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.) Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream. You can decorate it any which way, or pretty piped dollops or swirls like the pictured pie. I use a Wilton 1M piping tip to pipe it. You could also use up your leftover egg whites and top it with marshmallow meringue topping, and toast it with a kitchen torch! When ready to serve, add banana slices on top. I usually go heavy on the sliced banana garnish. I love texture in desserts, and banana cream pie doesn’t usually deliver on that front. But with lots of banana slices, we’ll get there. Now savor every flaky, creamy, fluffy bite as it melts in your mouth, because you deserve to. You made this all from scratch! Instructions 1. At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie. 2. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. If the dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking. 3. While the crust is chilling, preheat the oven to 375°F (190°C). 4. Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until the bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill. 5. Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly. 6. Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve . 7. Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust. 8. Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day. 9. When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. 10. Pipe or spread the whipped cream on top. (I use Wilton 1M tip .) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.) 11. Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days. Notes 1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator. 2. Special Tools (affiliate links): Rolling Pin | Pie Dish | Pie Weights | Pastry Brush | Egg Separator | Whisk | Offset Spatula | Electric Mixer ( Handheld or Stand Mixer ) | Piping Bag ( Disposable or Reusable ) and Wilton 1M Piping Tip if piping 3. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. 4. Crumb Crust Alternative: To cut back on time, try using a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling. 5. Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions. 6. Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10). 7. Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe. Previous Next

A fully cooked pecan pie filling recipe that can be canned, used as a sauce for ice cream or cheesecakes, or fill a fully baked pie shell for a quick and easy dessert. But don't worry, we have included instructions if you want to use this filling in your own unbaked pie crust! < Back Pecan Pie Filling Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 2 cups pecans chopped 1 cup dark corn syrup ½ cup brown sugar 4 tablespoon unsalted butter 3 eggs ¾ teaspoon salt 1 teaspoon vanilla extract Preparation Why This Recipe Works This recipe can be canned and given as a gift to a party host or in place of a cookie exchange. It is naturally gluten-free and can be made easily dairy-free. Made on the stovetop, stirring over low heat prevents the eggs from scrambling. Once fully cooked it can be used in a variety of ways from filling mini tart shells to canning for use later in the year! This recipe can also be used to make pecan pie bars or a pie when used with your favorite pie crust recipe ! Ingredient Notes Pecans- I like to use a mix of halves and pieces. Dark Corn Syrup - There are recipes that use light corn syrup, but I love the richer flavor that dark corn syrup brings to the pecan pie filling. Light Brown Sugar - I like to use light brown sugar to offset the richness of the dark corn syrup. If you only have dark brown sugar that will work too! I do not recommend substituting granulated sugar, but dark coconut sugar will work. Unsalted Butter - Melted to keep the filling smooth and creamy. If you use salted butter, reduce the salt by half. Use vegan butter for dairy-free. Vanilla Extract - A touch of vanilla adds warmth and flavor depth to the filling. Optional Pecan Pie Filling Add-Ins This delicious pecan pie filling recipe definitely doesn’t need any changes, but here are a few ways it can be adjusted to fit your needs: Dairy-Free Pecan Pie Sauce - Use dairy-free butter in the filling. Bourbon - Add 1 to 2 tablespoons of bourbon along with the vanilla. Walnut - I know. It’s a pecan pie. But you can totally just swap out with your favorite nuts, but walnuts are the most common. Chocolate Pecan- Add 1 cup of semi-sweet chocolate chips as the sauce is cooling. How to Make Stove Top Pecan Pie Filling Melt- Add all the ingredients, except the vanilla extract, in a saucepan. Heat on low heat and constantly stir until the sugar is dissolved and the butter is melted. Boil- Gradually increase the heat until the pecan mixture reaches a low boil. Stir every minute to ensure the eggs do not scramble. Once the mixture has thickened add the vanilla extract. Cool- Cool to room temperature before using. See below for storage and canning instructions. How to Use Cooked Pecan Pie Sauce Beyond using this filling for pie (or mini pies), you can use this pecan pie sauce on cheesecakes, stir it into yogurt for a snack, or make an ice cream sundae! You can also use it on top of pancakes or waffles Cooked pecan pie filling can also be used in pastry treats like homemade pop tarts or hand pies or as a cake filling. How to Make Pecan Pie Filling for Baking Par Bake- Blind bake your crust for at least 15 minutes at 425 F degrees. Melt- Melt your butter and cool slightly so as not to cook the eggs. Combine- Whisk in the corn syrup, brown sugar and salt. Add the beaten eggs and vanilla. Bake- Add your pecans to the pie shell (if you want a pretty design) and pour over the sauce or add them directly to the sauce and pour it into your pie shell. Bake until the center is just set. Cool- This easy pecan pie recipe needs to cool on a baking rack for at least 2 hours, preferably overnight. Failing to cool your pecan pie properly will result in a running center. The filling needs time to set up properly. Expert Tip Using room-temperature eggs will reduce the chances of the eggs scrambling creating an unwelcome texture. Storage Cool the sauce completely and store it in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. You can reheat the sauce in the microwave on 50% power stirring every few minutes. Or reheat in a saucepan on the stovetop over low heat. This recipe can be frozen in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. If baked in a pie, store the pie in its original pie plate at room temperature and cover it with foil or plastic wrap. Canning Instructions Leave one inch of headspace in your jar when canning to prevent jar overflow in the canner. Once the sterilized jars are filled and the lids are attached, the pecan pie filling is canned in a water bath canner for 25 minutes. Remove from the heat and allow the jars to sit for an additional 5 minutes before carefully removing them from the water. Let sit for 24 hours before checking the seal. INSTRUCTIONS Pecan Pie Sauce In a medium saucepan over low heat, stir together the chopped pecans, corn syrup, brown sugar, butter, eggs, and salt. Stir constantly until the sugar has dissolved. 2 cups pecans,1 cup dark corn syrup,½ cup brown sugar,4 tablespoon unsalted butter,¾ teaspoon salt,3 eggs Increase the heat and bring to a slight boil, just so the edges of the pan bubble. Reduce to a simmer. Cook for 8 minutes or until thick. Stir in vanilla. 1 teaspoon vanilla extract Let cool to room temperature before using. Pecan Pie Instructions 1. Par bake crust for 15 minutes at 425 F degrees. Use pie weights or dry beans to weigh down. 2. Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in pecans. 3. Pour into the pie shell. Bake at 350 F degrees for 35 to 40 minutes or until the center is just set and reaches 200F degrees. 4. Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature. NOTES Use this pecan pie filling as a sauce for ice cream, cheesecakes, etc, or to make deconstructed pecan pie in a cup. Cool completely and store in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. This recipe can be canned or frozen in a sealed container for up to 3 months. EQUIPMENT Medium Saucepan Previous Next

These aren’t the cake type brownies, or the too dense and mushy brownies. Nope, these are the gooey-in-the-center and the crisp-around-the-corner brownies. Once you eat these, other brownies just won’t measure up. < Back Best Brownies Ever Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 16 Level: Beginner Ingredients 1/4 cup butter or margarine, melted 2 eggs, beaten 1 teaspoon vanilla extract 2 1/4 cups Brownie Mix (Find recipe in Dry Mixes) 1/2 chopped nuts (your preference) Preparation Preheat oven to 350°F. Grease and flour an 8-inch square pan (the corners are the best pieces) Combine all the ingredients, except the nuts. Beat until smooth. Stir in nuts and pour into prepared pan. Bake for 30-35 minutes, or until edges separate from the pan. Sprinkle powdered sugar, or frost with your favorite frosting. You can also spread chocolate chips on it while it is still hot and let them melt. Lightly spread over brownies. Now get a tall glass of cold milk, sit back with a brownie square, and enjoy! Previous Next