Cooking Up Cottage

21
Sep
2015

Oreo and Brownie Ice Cream Dessert

I certainly hope you like Oreo cookies, because this ice cream dessert has enough to satisfy even the biggest sweet tooth. And brownie lovers, meet your new best friend…this dessert has a brownie crust smothered in Hershey’s syrup and topped with vanilla ice cream. This recipe was created by my sister who loves baking brownies. She is always trying and comparing different recipes: boxed or homemade, double batch or single batch, frosted or unfrosted. So when it was time for her oldest daughter’s birthday she got out her favorite boxed brownies and started layering on the chocolate syrup and ice cream until she had created this heavenly frozen dessert. When I tasted it at that party, I knew I had to share it here on my blog. So get out your Oreo cookies and let’s get cooking.

First bake one box of chocolate brownies according to the package directions in a 13″x9″ pan. Cool completely on a wire rack.When the brownies are cool, cut them out of the pan and fit them in the bottom of a 9″ springform pan lined with parchment paper. I used the brownies from the middle of the 9″x13″ pan because they are the softest. You can save the leftover brownies to crumble on the top of the dessert later. Then pour 1/4 of a cup of Hershey’s Chocolate syrup on top of the brownies.

Now set this bottom layer in the freezer. Then get out your ice cream to let it soften on the counter for 15-20 minutes or until it can be spread easily on your dessert. When the ice cream is soft, get the brownie layer out of the freezer and spread 1/2 of the 1.75 quart container of ice cream on that layer.

Now take 18 Oreo cookies (1/2 of a package) and crush them in a plastic bag or your food processor and layer them on top of the ice cream. Now top the Oreo layer with the remaining ice cream and then crush up the 18 remaining Oreo cookies in the package and top them on the ice cream layer. (Tip: you can always place the dessert back in the freezer while you are crushing the Oreos so it doesn’t melt too much.)

Now pour another 1/4 cup of Hershey’s Chocolate Syrup on that layer and add some crumbled up brownie pieces from your brownie pan.

Put the dessert in the freezer and let it set up for at least 24 hours. After 24 hours, you can open the springform pan and take the parchment paper off of the bottom. Then let it sit out for a few minutes to soften a little to make it easier to cut. After serving, store dessert in your freezer.

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Oreo and Brownie Ice Cream Dessert

Ingredients

1 (13x9") package of brownie mix
1 (14.3 ounce package) of Oreo cookies crushed (you will use 1/2 of the package or 18 cookies for each layer)
1/2 cup of Hershey's Chocolate Syrup (you will use 1/4 cup to top the bottom and top layers)
1 (1.75 quart package) of vanilla ice cream

Instructions

First bake one box of chocolate brownies according to the package directions in a 13"x9" pan. Cool completely on a wire rack.
When the brownies are cool, cut them out of the pan and fit them in the bottom of a 9" springform pan lined with parchment paper. I used the brownies from the middle of the 9"x13" pan because they are the softest. You can save the leftover brownies to crumble on the top of the dessert later. Then pour 1/4 of a cup of Hershey's Chocolate syrup on top of the brownies.
Now set this bottom layer in the freezer. Then get out your ice cream to let it soften on the counter for 15-20 minutes or until it can be spread easily on your dessert. When the ice cream is soft, get the brownie layer out of the freezer and spread 1/2 of the 1.75 quart container of ice cream on that layer.
Now take 18 Oreo cookies (1/2 of a package) and crush them in a plastic bag or your food processor and layer them on top of the ice cream. Now top the Oreo layer with the remaining ice cream and then crush up the 18 remaining Oreo cookies in the package and top them on the ice cream layer. (Tip: you can always place the dessert back in the freezer while you are crushing the Oreos so it doesn't melt too much.)
Now pour another 1/4 cup of Hershey's Chocolate Syrup on that layer and add some crumbled up brownie pieces from your brownie pan.
Put the dessert in the freezer and let it set up for at least 24 hours. After 24 hours, you can open the springform pan and take the parchment paper off of the bottom. Then let it sit out for a few minutes to soften a little to make it easier to cut. After serving, store dessert in your freezer.

https://www.cookingupcottage.com/2015/09/21/oreo-and-brownie-ice-cream-dessert/

07
Sep
2015

Lemon Bars

categories: Desserts, Recipes

Today I’m featuring a delightful Lemon Bar recipe that my mom has made since I was a little girl. It’s one of the many classic bar recipes from my mom’s kitchen like her Chocolate Chip Bars, Banana Bars, Pumpkin Bars with Buttercream Frosting, and Cherry Bars. Like her other bars, this timeless treat is perfect for any occasion, and the lemon flavor is a nice change of pace. I have always loved its oh-so-crumbly cookie crust and vibrant yellow custard-like topping that is bursting with fresh lemon juice. So if you’re ready to make this wonderful bar, grab your fresh lemons and start cooking.

In a mixer blend together 1 cup of flour and 1/4 cup of powdered sugar. And then cut in 1/2 cup of softened butter.

Press this mixture firmly in the bottom of a 8″x 8″ baking dish.

Bake this crust 15 minutes in a 350 degree oven. While the crust is baking you can mix the lemon topping. Beat 2 eggs in a bowl.

Then mix in 2 tablespoons of flour and 1/2 teaspoon of baking powder.

Then add 1 cup of sugar.

Now you can add the 3 tablespoons of freshly squeezed lemon juice.

Now pour this mixture over the baked crust. Bake 25 minutes in a 350 degree oven. It will be golden brown when you take it out of the oven.

Now let the bars cool completely and then sprinkle them with powdered sugar.

Now the bars are finished, but you will want to wait to cut then for a few hours to let them set up.

And now you have another timeless recipe from my mom’s kitchen.

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Lemon Bars

Ingredients

Crust Ingredients
--------------------
1 cup of flour
1/2 cup of softened butter
1/4 cup of powdered sugar
--------------------------------------
Lemon Topping
----------------------
2 eggs (well beaten)
2 tablespoons of flour
1/2 teaspoon of baking powder
1 cup of granulated sugar
3 tablespoons of freshly squeezed lemon juice (I used the juice from 3 lemons)
---------------------------------------------
1/4 cup of powdered sugar (to sprinkle on the top of bars after they are cool)

Instructions

In a mixer blend together 1 cup of flour and 1/4 cup of powdered sugar. And then cut in 1/2 cup of softened butter.
Press this mixture firmly in the bottom of a 8"x 8" baking dish.
Bake this crust 15 minutes in a 350 degree oven. While the crust is baking you can mix the lemon topping. Beat 2 eggs in a bowl.
Then mix in 2 tablespoons of flour and 1/2 teaspoon of baking powder.
Then add 1 cup of sugar.
Now you can add the 3 tablespoons of freshly squeezed lemon juice.
Now pour this mixture over the baked crust. Bake 25 minutes in a 350 degree oven. It will be golden brown when you take it out of the oven.
Now let the bars cool completely and then sprinkle them with powdered sugar.
Now the bars are finished, but you will want to wait to cut then for a few hours to let them set up.

https://www.cookingupcottage.com/2015/09/07/lemon-bars/

20
Aug
2015

Bratwurst and Potato Kebabs

categories: Appetizers, Main Dishes, Recipes

Have you ever noticed that food tends to taste better on sticks. I don’t know why, but there is something more appealing and tasty about it. I was just at the Iowa State Fair last week and I enjoyed a pork chop on a stick and a bacon wrapped rib on a stick…delicious! So, to keep the fair fun going in my back yard, I designed this tasty kebab with some of my ordinary grilling staples. It includes potatoes flavored with olive oil, garlic, and dill. And when you thread that with onions and green peppers, the flavors meld beautifully.

So get out your skewers and let’s start cooking. If you use wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent burning on the grill. This is a picture of my skewers soaking in water on a cookie sheet.

Start by cutting the baby potatoes in half. Then place the baby potatoes in enough water to cover them. Bring the water to a boil and lower the heat to a simmer for 5-7 minutes so that the potatoes are fork tender. Then drain them and rinse them with cold water so they are easier to handle.

Then cut up 1 green pepper into 1-inch pieces.

Then cut up the onion into 1-inch pieces.

Then cut up the pre-cooked bratwurst on a slant in 1-inch size pieces.

Now in a bowl mix the potatoes with 2 teaspoon of olive oil, 1/2 teaspoon dill weed, and 1/2 teaspoon garlic powder.

Alternately thread bratwurst, onion, potato, and green pepper onto 8 12-inch skewers.

Grill kebabs, uncovered, 6-8 minutes or until bratwurst is browned, turning frequently.

Now you have a great twist on bratwurst to serve at your next backyard barbecue.

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Bratwurst and Potato Kebabs

Ingredients

10 -12 baby potatoes
1 Vadalia onion
1 green pepper
2 teaspoon olive oil
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1 package of (cooked) Johnsonville Stadium Bratwurst or other pre-cooked bratwurst

Instructions

So get out your skewers and let's start cooking. If you use wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent burning on the grill. This is a picture of my skewers soaking in water on a cookie sheet.
Start by cutting the baby potatoes in half. Then place the baby potatoes in enough water to cover them. Bring the water to a boil and lower the heat to a simmer for 5-7 minutes so that the potatoes are fork tender. Then drain them and rinse them with cold water so they are easier to handle.
Then cut up 1 green pepper into 1-inch pieces.
Then cut up the onion into 1-inch pieces.
Then cut up the pre-cooked bratwurst on a slant in 1-inch size pieces.
Now in a bowl mix the potatoes with 1 teaspoon of olive oil, 1/2 teaspoon dill weed, and 1/2 teaspoon garlic powder.
Alternately thread bratwurst, onion, potato, and green pepper onto 8 12-inch skewers.
Grill kebabs, uncovered, 6-8 minutes or until bratwurst is browned, turning frequently.

https://www.cookingupcottage.com/2015/08/20/bratwurst-and-potato-kebabs/

04
Aug
2015

Corn on the Cob with Chive and Garlic Butter

categories: Recipes, Side dishes

It’s sweet corn season here in Iowa, and boy have I been eating my share of corn. My sister and her husband grew a small patch of sweet corn on their farm leaving us with an incredible amount to eat and freeze. Last week we had sweet corn for supper two times and we froze bags of sweet corn all day on Friday. After having sweet corn so many times last week, I decided to find a way to spice it up.

Knowing that I have a wonderful chive plant by my back door I thought I would combine its light flavor with the buttery corn for a perfect combination. I decided to include garlic salt to add just a splash of garlic buttery flavor needed to excite my taste buds. This butter is amazing on corn as well as bread, shrimp, and fish.

So let’s get started! The first thing you need to do is let the 1 stick of butter (1/2 of a cup) set out until it’s softened.

Now finely chop 2 tablespoons of fresh chives.

Mix the chives into the softened butter.

Then add 1/4 tablespoon of garlic powder and 1/4 of a teaspoon of salt.

Now set the butter to the side and cook your sweet corn. In a pot of boiling salted water cook the corn until tender for 6 to 8 minutes. Then drain and serve with butter.

Now you are ready to enjoy this butter on all of your favorite dishes.

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Corn on the Cob with Chive and Garlic Butter

Ingredients

6 ears of corn, husks and silk removed
1/2 cup of softened butter
2 tablespoons of fresh chives finely minced
1/4 teaspoon of garlic powder
1/4 teaspoon of salt

Instructions

The first thing you need to do is let the 1 stick of butter (1/2 of a cup) set out until it's softened.
Now finely chop 2 tablespoons of fresh chives.
Mix the chives into the softened butter.
Then add 1/4 tablespoon of garlic powder and 1/4 of a teaspoon of salt.
Now set the butter to the side and cook your sweet corn. In a pot of boiling salted water cook the corn until tender for 6 to 8 minutes. Then drain and serve with butter.

https://www.cookingupcottage.com/2015/08/04/corn-on-the-cob-with-chive-and-garlic-butter/

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