Fourth of July: Dulce de Leche Brownies

Wow I don't remember the last time I ate a brownie sooo delicious.     It is hard to believe something that tastes so good is so simple to make.  Perfect for the upcoming holiday or just great anytime.  Instead of making the Dulce de Leche and the brownie mix from scratch, I did a very semi homemade brownie.

I started by buying my favorite brownie mix - Duncan Hines Double Decadent Brownie Mix and a can of Dulce de Leche.  That is it.  Two main ingredients for  a  slightly chewy delicious brownie with the goodness of Dulce de Leche.

I prepared the brownie mix using the instructions for cake like brownies.  I spread half the batter in an 8x8-inch baking dish that was lined with foil that was lightly sprayed.   Next, I dropped spoonfuls of the Dulce de Leche on top of the batter and made swirly design patterns in the brownies  using a knife.  I then spread the remaining brownie batter over the swirled batter.  I then repeated the process with the Dulce de leche.

I baked the brownies according to package directions and let them cool.

Of course the family had to sample the brownies and all agreed they were delicious.

Dulce de Leche Brownies

Ingredients:

1 box of  Duncan Hines Double Decadent Brownie Mix or your favorite brownie mix
1 cup of Dulce de Leche
Ingredients on back of brownie box for cake like brownies

Directions:

1. Line an 8x8-inch baking dish with foil.  Spray lightly with cooking spray and set aside.
2. Prepare brownie mix according to package directions following instructions for cake like brownies.
3. Spread half of the brownie batter in the prepared pan.
4. Drop by spoonfuls half of the Dulce de leche on top of the brownie batter.   Using a knife make swirly patterns through the Dulce de leche and brownie batter.
5. Spread the remaining batter over the top of the first layer.  Repeat with the remaining Dulce de Leche.
6.  Bake according to package directions.  Remove from oven and cool.  Cut into 16 squares.

Makes 16 brownies

Cucumber Salad

Garden fresh cucumbers coated in a creamy dressing of sour cream,vinegar, onion powder, sugar, and pepper.  A delicious and great salad for any meal.  Best of all it is so easy to make.  Just toss everything together put it in the fridge and serve.    Perfect for those summer picnics, cookouts, and potlucks. 


Cucumber Salad
Ingredients:
2 English Cucumbers washed and sliced thin
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Directions:
1. Place sliced cucumbers in a large bowl   Set aside.
2. Whisk together the sour cream,  vinegar, sugar, onion powder, and black pepper in a small bowl.   
3. Pour the sour cream mixture over the cucumbers and toss until the cucumber slices are well coated.
4. Cover bowl with plastic wrap and place in fridge for at least 4 hours.  Serve.

Makes 8 servings

 
  

Fourth of July: Watermelon Salad

Watermelon and the Fourth of July go hand-n-hand at my house.  The fresh coolness and refreshing taste makes the hot summer days bearable.  Usually I just slice up the watermelon and serve, however, one day I decided I would make a watermelon salad.   Easy, refreshing, and a great side dish.   I added some fresh mint, feta cheese, salt and pepper.  Tossed them together and the result was a great tasting summer salad.

I love this salad.  The taste is so summery and refreshing and the mint adds an extra coolness to the salad.

What I sometimes do when I am taking this salad to a real picnic - is assemble the salad there.  It gets soggy if it sits around for hours.

Watermelon Salad

Ingredients:

 

6 cups of seedless watermelon cubes

1 tablespoon rice vinegar

1/2 cup crumbled feta cheese

1/2 cup loosely packed fresh mint leaves cut into thin ribbons

Freshly ground pepper

Sea salt

Directions:

1. Drain any excess juice from the watermelon cubes.  Toss the watermelon gently with the rice vinegar and the feta cheese. 

2. Toss the watermelon with the fresh mint.  Transfer to a serving bowl.

3. Sprinkle the salad with ground pepper and salt.  Serve immediately.

Makes 4-6 servings

Brazilian Strawberry Limeade

As the days are getting hotter,  I like a  glass of something cold to drink.  Today, I made some Brazilian Strawberry Limeade.  I got the idea for this beverage from my earlier post  Brazilian Lemonade from "Our Best Bites".  I  added once cup of sliced fresh strawberries to the original recipe of limes, sugar, water,  and condensed milk.    The mixture is blended, strained, stirred,  then poured over a tall glass of ice.  The result is a  a wonderfully refreshing drink that is not too sweet or too tart.


Brazilian  Strawberry Limeade
Adapted  from "Our Best Bites"

Ingredients:
1 cup sliced fresh strawberries
4 juicy limes
1 cup sugar
6 cups  water
4-6 tablespoons sweetened condensed milk


Directions:

1. Make a simple syrup consisting of 1 cup hot water and 1 cup of sugar.  Stir until the sugar is dissolved. Pour the simple syrup and remaining water into a pitcher and chill until ready to use.
 Note:  This step can be done ahead of time.
2. Puree strawberries.  Press the mixture through a wire-mesh strainer into the pitcher you will serve the limeade in using the back of a spoon.  Discard the seeds.
3.  Wash limes thoroughly with soap.  Cut the ends off the limes and then cut each lime into eighths.

4.  Place half of the limes in a blender.
5.  Add half of the sugar water.  Place the top on your blender and  pulse 5 times.

6. Place a fine-mesh strainer over a pitcher (the one you will serve the limeade in) and  pour the blended mixture through the strainer and into the pitcher.  Use a spoon to press the rest of the liquid into the pitcher.

7.  Dump the pulp and stuff in the strainer into the trash.
8.  Repeat with the remaining limes and sugar water.
9.  Add  4 tablespoons  of the sweetened condensed milk. Stir until mixed.
10.  Taste and adjust sweetness if needed - add some more condensed milk.
11.  Serve immediately over lots of ice.

Makes 4 servings

Bratwurst In Beer

It's summertime and that means time to bring out the grill.   We are proud owners of a new grill this year.  It has been a joy grilling on it.  We have grilled the usual to break it in, hamburgers, hot dogs, steaks, chicken, brats.  Everything has tasted delicious.

Today, I want to share a favorite recipe of ours for Bratwurst In Beer.  Bratwurst are grilled and then placed in a pot or  disposable foil roasting pan with butter, onions, garlic, and beer.  Keep them in the beer until they are ready to serve. 

These are the best tasting brats around.  The beer adds a great flavor as do the onions and garlic.  You can serve the brats with the onions but we prefer sauerkraut. 

This is perfect for your Fourth of July Celebrations.  

Bratwurst In Beer
 From Epicurious

Ingredients

1/4 cup butter

2 medium onions, sliced into thin rings

4 garlic cloves, finely chopped (optional)

3 to 4 (12-ounce) cans cheap beer (Wisconsin fans insist on Pabst Blue Ribbon)

8 bratwurst links

8 small, crusty hoagie rolls

Whole-grain mustard

Dill pickle spears

Preparation

1. Prepare the grill for a medium-hot fire.

2. Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic (if using); cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.

3. Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve.4. With tongs, place the bratwurst in the rolls. Serve with the onions, mustard, and pickle spears. 

Serves 8