Dutch Oven Peanut Butter Cheesecake Brownies

Thank you Zachary for having a birthday while we were camping.  He requested something chocolatey.  So I had to go hunting for something new.  And in the process I learned that BYU has a dutch oven cooking class!!! Who knew???  But of course I should expect that from BYU.

Anyway, I found these Peanut Butter Brownies that were perfection.  Well, they would have been if our coals still had some heat in them. However, they didn't cook properly so it was more like Peanut Butter Brownie Batter drizzled on vanilla ice cream.  But it was still the favorite!  I will gladly make these again soon!

Okay I had some minor modifications.  Like NO marshmallows. Can't stand them on desserts.  Such a waste.

12" dutch oven

1 package brownie mix 
6 oz. cream cheese
1/2 cup creamy peanut butter
3 Tbs. sugar
1 egg
1 tsp. vanilla
2 cups mini marshmallows
12 regular size Reese's Peanut Butter cups, cut into cubes
1/2-3/4 cup chocolate chips
1/4 cup creamy peanut butter, melted

Prepare the brownie mix according to package directions and spread in the bottom of a well greased dutch oven.

 

In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth.  Drop by tablespoonfuls evenly over the brownie batter.  Use a knife or toothpick to swirl the cheese mixture through the brownie batter.  

 

Bake for 30-32 minutes or until cooked through.

 

When the brownies are finished, remove the pot from the heat pour on Reese's PB cups and chocolate chips over the brownies.  Replace lid and allow them to melt, about 3 -5 minutes.  Remove lid and allow brownies to cool.  Drizzle with melted peanut butter and allow to cool completely before cutting.

oooor in our case ... just drizzle the brownie batter goodness onto ice cream and enjoy!

On The Menu ...

MONDAY
Black Bean and Pumpkin Soup

Whole Wheat Pumpkin Pancakes
http://foodfamilystyle.blogspot.com/2009/10/whole-wheat-flour-pumpkin-pancakes.html

TUESDAY
Seasoned Tilapia, asparagus and Tomato Caprese

WEDNESDAY
It's Cub Scout Pack Mtg night, so that means we are eating at whatever fast food sounds appealing when we finish making our marshmallow shooters

THURSDAY
Quinoa & Lentil Bruschetta

FRIDAY
Homemade Pizza & Movie Night

SATURDAY / SUNDAY
Beach BBQ perhaps
Something Seafood ... not sure yet. 

Kale & Quinoa Scramble

 Photo Courtesy of Yummy Supper.

Okay the original recipe from this great blog actually calles these "Patties."  However, I was unable to flip them properly and turned them into Scramble!  I made sure I had plenty of crispy on top though because that gives it a great texture.

• 1-2 cups quinoa cooked
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 4 spring onions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1 cup steamed kale, chopped
• 1 cup breadcrums
• 1 teaspoon olive oil
•  
• optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil

We added fresh lemon juice, cilantro and Arbequina Olive Oil.  

Clam Chowder

This is my mom's classic.

Clam Chowder

2 6 ½ ounce cans clams
1 cup minced onions
1 cup chopped celery
2+ cups of potatoes
¼ cup of butter
1 quart of half and half (must use =)
1 ½ tsp salt and pepper to taste
¾ cups of flour if you want it thicker

Pour clam juice over onion, celery and potatoes and simmer for about 20 minutes.  Start with one can and add more juice if  desired.

Stir in butter, half and half, salt and pepper.

Add in clams, but do not over cook clams (no one likes them chewy)

Serve in a bread bowl on a beautifully decorated table done by your daughter and enjoy.

Whole Wheat Pancakes

This is one of my all time favorite pancake recipes and I have no idea why I haven't posted it here.  What a shame.  It's from an old friend who started to teach me how to think of food very differently.  Nadia taught me how to make my own bread and yogurt and lots of other things.  I learned what whole wheat flour was and wheat germ and all kinds of other good things.  This was my first love affair with breakfast pancakes.

Whole Wheat Pancakes

From: Vegetarian Planet

1 cup whole wheat flour

2/3 cup white flour

1/3 cup wheat germ or rolled oats

1 ½ tsp baking powder

½ tsp baking soda

2 Tbsp brown sugar

1 tsp salt

5 1/3 tablespoons cold unsalted butter (2/3 stick)

2 ½ cups buttermilk

2 large eggs, beaten

Chocolate Zucchini Cake

Chocolate Zucchini Cake

½ c. margarine                     

½ c. buttermilk

1 ¾ c. sugar
2 ½ c. flour

½ c. oil                           

4 T. cocoa

2 eggs                          

½ tsp. salt

2 c. unpeeled zucchini, shredded
1 tsp. baking soda

1 tsp. vanilla                       

1 tsp. baking powder

Directions:

Cream butter and sugar.  Beat in oil, eggs and vanilla.  Mix in dry ingredients.  Add buttermilk and zucchini.  Mix until well blended.  Spread in a 13x9 pan.

Topping:

¾ c. brown sugar

¾ c. chocolate chips

Combine and sprinkle over cake batter.  Bake at 350° for 40-45 minutes.

Gruyere and Prosciutto Oven Omlette

My foodie friend, Kyndra forwarded this too me under the title of "Too Good of a Recipe NOT to Share." So I tried it that weekend and it did not disappoint. EASY and delicious. My kids inhaled it. I wish I would have doubled it! Thanks Williams-Sonoma.

The best part is that you can make it in advance and refrigerate it overnight. Then just top it with the bread cubes just before baking.

Ingredients:

• 8 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 2 oz. prosciutto or ham, julienned
• 2 cups shredded Gruyère or Swiss cheese
• 1/2 cup sourdough French bread cubes (1/2-inch
  cubes)
• 2 Tbs. extra-virgin olive oil

Directions:

Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.