Faith, Family, Fun… and Great Food, Prepared With Love
Salisbury Steak is old-fashioned comfort food at it’s best! Beef patties simmered in and smothered with a simple, delicious onion and mushroom gravy.
I found this particular recipe for the first time a couple of months ago online and decided to try making this version, to check it out. My husband and I loved it! Trust me, THIS is comfort food at it’s very best, my friends!
Since then, I’ve made it many, many times. It’s just plain and simply “GOOD” Salisbury steak. Easy… and quick to prepare with ground beef, and the onion and mushroom gravy that tops it all off is wonderful!
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DID YOU KNOW? Wikipedia states that Salisbury Steak was invented by American physician Dr. J.H. Salisbury (1823-1905). The name “Salisbury steak” has been in use in the United States since 1897.
It’s become a very popular “comfort food” style dish in the U.S., where it is traditionally served with gravy and mashed potatoes, or noodles.
The cost of the ingredients is fairly low, so you can feed friends or family for a fraction of what eating out would cost! I really hope you will give this recipe a try, and trust you will enjoy it like we do.
The original recipe for this version of Salisbury steak is from Ree Drummond, the Pioneer Woman. I have all of her cookbooks, so I knew I could count on this old-fashioned classic being a GREAT recipe!
This really is such an easy recipe to prepare, and it only takes about 30 minutes, from start to finish. I like “those” kind of meals, because the prep work doesn’t take too much time out of an already busy day.
Ground beef and ingredients are mixed together, and then it’s shaped into oblong patties. Place olive oil and butter into a large skillet, and turn the heat to Medium-High.
When the oil and the skillet are hot, add the meat patties to the hot skillet, in a single layer.
Cook the first side for 3-4 minutes, then carefully turn patties over and continue cooking the other side. Cook until the Salisbury steak patties are no longer pink in the middle (2-3 minutes, usually).
Remove the patties from the skillet, and place them on paper towels to absorb grease. Set the patties aside.
Pour off any of the excess grease from the skillet, but do NOT wipe it clean.
Add beef stock, mushrooms, corn starch/beef broth paste, Worcestershire sauce, and ketchup to the skillet.
Stir well to combine these ingredients, and cook until the sauce comes to a slight boil and thickens (about 1-2 minutes).
Gently add the beef patties back into the skillet. Spoon the gravy, onions and mushrooms over the top of the meat and let them simmer on Medium heat until heated through (2-3 minutes).
Once the Salisbury steak has finished cooking, transfer a beef patty to each serving plate. Top each piece with the onion/mushroom sauce.
We love to have this dish with good, old-fashioned mashed potatoes on the side. It’s easy to use some of the onion/mushroom sauce as gravy for the potatoes. YUM!
See how easy it is to make homemade Salisbury steak? I really hope you will enjoy this classic comfort food meal! We LOVE it, and have enjoyed it many, many times in our home! Have a wonderful day, friends. Make it a GOOD one!
You can find all of my beef recipes in the Recipe Index at the top of the page. A few of our family favorites you might enjoy are:
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Recipe Source: http://tastykitchen.com/recipes/main-courses/salisbury-steak-4/
In a large bowl, combine the ingredients for the meat mixture. Mix until well combined. Using hands, form meat into 5-6 oval patties. Try to make them all about the same size.
*Recipe serves 5-6, depending on the size of the patties you make. Caloric calculation based on 5 total servings.
Here’s one more to pin on your Pinterest boards!
Chocolate Strawberry Napoleons are delicious layered desserts, with strawberries, creamy chocolate filling, puff pastry, and a chocolate drizzle. 
A couple of years ago, my husband and I were having our sons and their girlfriends over for dinner. I was a bit stumped by what to serve for dessert, because I didn’t want to prepare the same old desserts I usually make. I ended up making Chocolate and Strawberry Napoleons!
This dessert was created, because I knew I wanted to try something different. My DEEP CONTEMPLATION of WHAT that could be lasted about 4 minutes. I decided to make something using puff pastry, and we ended up with… Chocolate and Strawberry Napoleons!
Several changes were made to a recipe I found on the box, tried to make it look “fancy pants”…and voila! A beautiful, classy looking dessert was made, that we all enjoyed! The recipe actually looks harder to make than it really is, and with only 7 or 8 ingredients, it’s not too expensive, either! Here’s how to make this delicious dessert!
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In a small bowl, mix the sliced strawberries with granulated sugar and water. Stir until the sugar dissolves and ingredients are fully combined.
Set the strawberries aside, and let them sit for about 30 minutes, then drain off the juice. This process is called “macerating” the berries, and helps to sweeten them.
In a large mixing bowl, beat the heavy cream, confectioner’s sugar, cocoa powder and vanilla on high speed until soft peaks form. This “chocolate mousse” type mixture will become the filling for the chocolate strawberry napoleons! Cover and place in refrigerator, until ready to use.
Take the thawed pastry sheet and gently unfold it onto a lightly floured work surface. Cut the pastry (along the fold marks) into 3 strips. Now cut each of the strips into 4 rectangles.
NOTE: You will notice (in the photo below) that I FORGOT to cut the three strips of puff pastry into 4 rectangles each until AFTER I baked them. TRUST ME – they are much easier to cut BEFORE you bake them and they get all nice and crispy!
Put the 12 pastry rectangles onto 2 baking sheets. Bake at 400 degrees for 10 minutes, or until the pastries turn golden brown. Remove pastries from oven and place on wire racks. Let these cool for about 10 minutes.
Once cooled, take a sharp knife and carefully split each pastry into 2 layers (horizontally, of course!). You should now have 24 pastry rectangles (you will use 3 for each serving). **See NOTE above, regarding photo below.
Place a bottom pastry layer onto each individual serving plate (8 total). Divide HALF of the chocolate filling between all 8 portions. Spoon chocolate filling, to cover (and kind of spill over sides).
Divide and spoon HALF of the strawberries over the chocolate filling on each portion. Top each dessert with another pastry layer. Repeat process with an additional layer of chocolate and strawberries for each dessert. Top each dessert off with another pastry rectangle (use an original “top” piece).
Dust the pastry and plate with sifted powdered sugar. Decoratively drizzle each portion with chocolate syrup (or melted and slightly cooled semi-sweet chocolate chips) and serve!
Fresh strawberries, plus creamy chocolate filling, in between layers of flaky puff pastry, and drizzled with chocolate is so good. Yummm…what’s NOT to like?
We REALLY enjoyed these chocolate strawberry napoleons for dessert! They are at their very best when served on the same day you made them!
Sure hope you will give it a try. This easy to make dessert will be a treat for your guest’s eyes AND taste buds! Have a GREAT day!
You can find ALL my recipes in the Recipe Index, located at the top of the page. A few of our favorite dessert recipes include:
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: The back of the box of Pepperidge Farm Puff Pastry Sheets (☺)
Prepare strawberries: In a small bowl, mix the sliced strawberries with the granulated sugar and the water. Stir until combined. Set aside and let them sit quietly for approx. 30 minutes, then drain off the juice. This process is called "mascerating" the berries. Set asdide , until ready to use.
Prepare Chocolate Filling: In a large mixing bowl, beat the heavy cream, confectioner's sugar, cocoa powder and vanilla on high speed until soft peaks form. Cover and refrigerate, until ready to use.
Take the thawed pastry sheet and gently unfold it onto a lightly floured work surface. Cut the pastry (along the fold marks) into 3 strips. Now cut each of the strips into 4 rectangles. Put the 12 pastry rectangles onto 2 baking sheets. Bake at 400 degrees for 10 minutes, or until the pastries turn golden brown. Remove pastries from oven and place on wire racks. Let these cool for about 10 minutes.
Once cooled, take a sharp knife and carefully split each pastry into 2 layers (horizontally, of course!). You should now have 24 pastry rectangles (you will use 3 for each serving).
Place a bottom pastry layer onto each individual serving plate (8 total). Divide HALF of the chocolate filling between all 8 portions. Spoon chocolate filling, to cover (and kind of spill over sides).
Divide and spoon HALF of the strawberries over the chocolate filling on each portion. Top each dessert with another pastry layer. Repeat process with an additional layer of chocolate and strawberries for each dessert. Top each dessert off with another pastry rectangle (use an original "top" piece).
Caloric calculation does not include optional chocolate and powdered sugar used to garnish finished dish.
Here’s one more to pin on your Pinterest boards!
Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.
I love Chinese Food, especially Kung Pao Chicken and Sweet and Sour Pork. I do NOT love all the calories those traditional Chinese dishes add to my body, as I eat bite after bite, however! What’s a girl to do??? How about a recipe for Healthy Kung Pao Chicken?
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Wikipedia describes Kung Pao Chicken as “a classic dish in Szechuan cuisine”. The recipe for Kung Pao Chicken is thought to have originated in the Sichuan province of South-Western China.
This classic dish is commonly believed to have been named to honor Ding Baozhen, a governor of Sichuan Province during the Quing Dynasty. “Kung Pao” literally means “palace guardian”, which has absolutely nothing to do with chicken, but… whatever! All I know is it tastes GREAT!
I was determined to search for a slightly healthier version of Kung Pao Chicken…and I found one, in an old back issue of Cooking Light Magazine. A few very minor changes were made to the recipe, then I prepared this “lighter” version for our dinner tonight. It was delicious!!!!
This healthy kung pao chicken version is not as spicy as some other traditional recipes, including my own recipe (here). If you like your kung pao chicken spicy, simply add additional red pepper flakes to the dish.
This healthy kung pao chicken is absolutely full of flavor, a cinch to prepare, and easy on the old wallet! You’ll think you are enjoying some good take out, because the sauce is wonderful, but you won’t be piling on those extra calories. Win-Win!!! I would encourage you to give it a try, and hope you enjoy it! We sure did. Here’s a few pics taken while cooking the dish:
Chicken breast chunks, green onions and garlic are cooked together in a large skillet until fully cooked through.
Once the chicken is cooked through, add snow peas, red bell peppers, dry roasted peanuts and a simple Asian sauce to the chicken. Stir well, to fully combine the ingredients.
At this point, everything is cooking away, and the healthy kung pao chicken is sure smelling good! Let the chicken, veggies and sauce cook for a few more minutes. The sauce will thicken as it cooks, and will coat everything in it’s deliciousness!
Healthy Kung Pao Chicken can be served on a bed of rice (if desired), with additional fresh veggies on the side. Now it’s time to dig in!
Hope you enjoy this recipe for healthy kung pao chicken. See the printable recipe below, for all the details! Have a great day, and come back soon!
You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite Chinese food recipes include:
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
Recipe Adapted From “Cooking Light Magazine”, December 2010 issue and posted at: http://tastykitchen.com/recipes/main-courses/healthy-kung-pao-chicken/
Here’s one more to pin on your Pinterest boards!
You’ll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.
Swiss Chard with Onions and Garlic is a quick, easy and HEALTHY side dish I made last night with our grilled chicken dinner. I stir-fried rainbow colored chard with onions and garlic, and boy, was it good!
I had never eaten Swiss Chard until a year ago, when I decided to add it to my raised bed garden and give it a shot. That was a great idea (if I say so myself)! I planted seeds for Rainbow Chard last Spring (Rainbow Chard just means there are different color stems on the plants).
We are STILL enjoying some of the Swiss chard I planted last year from seed…isn’t that crazy?! I planted chard seeds from a .99 cent packet …My chard plants survived the winter rain and snow and we had some for dinner last night in MAY! Talk about a good investment…yeehaw!
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Yes! My husband and I loved this side dish! Chard is crazy good for you, too. It is low-fat, full of fiber, iron and potassium, to name just a few reasons why you should give this veggie a try. Simple, “good for you”, and full of flavor!
We grow a rainbow variety of Swiss chard in our little back yard garden. Here’s where the unsuspecting chard in the skillet was yesterday morning (my garden – the tall plants in this photo).
Here’s where some of that chard was yesterday afternoon (my kitchen) and what it looked like after washing the leaves and stems. It had NO idea I was going to COOK it the following day!
There are not too many ingredients for this quick stir fry, and that’s a good thing. Simple is good!
The minced garlic is added as the chard is cooking down a bit in the skillet.
See how much the Swiss chard cooks down by the time it’s done? You THINK it will be a lot of Swiss chard with onions, but it ends up being about half the starting amount in the pan, once cooked. Be sure to serve the Swiss chard immediately while still hot. You can season it with salt and pepper, if desired to suit your own personal taste.
Hope you will consider trying this recipe for Swiss chard with onions and garlic. It really IS a very delicious way to “eat your veggies”. If you enjoyed this dish, be sure to check out my recipe for Swiss Chard with Bacon and Mushrooms. Have a great day!
You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have many delicious veggie dishes, including:
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
Recipe Source (My head…this is how I cook kale, also…ridiculously easy!)
Wash the chard very well. Shake chard to dry it slightly, but leave a bit of the water on the leaves. Chop the stem and leaves into 2 inch pieces.
In a large skillet, heat the olive oil on medium heat. Add the chopped onions and saute for a couple minutes. Add the chard stalks; cook for a couple of minutes, then add the leaves and the garlic. If the leaves don't all fit in the pan, don't panic...just let them cook for a minute (as they cook it will "shrink" substantially), then add the rest. Continue to saute the chard until the leaves begin to wilt (a couple minutes. You will be surprised how much the chard reduces in size.
Here’s one more to pin on your Pinterest boards!
You’ll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It’s easy, flavorful, and under 90 calories per serving!
Happy Cinco De Mayo! Yesterday our family celebrated our youngest son’s 27th birthday with a Taco and Enchilada Night. One of the side dishes I prepared was this Southwestern Black Bean and Corn Salad…it was the first time I had prepared it, and I am positive I will be making it again!
I found the original recipe for this Southwestern Black Bean Salad on Skinnytaste.com. If you’ve never visited this website, I would encourage you to do so. The blog author, Gina, creates wonderfully tasty, low-fat dishes that are sure to please every palate! Every recipe she posts has the caloric value, Weight Watcher Points, etc. so you know exactly what you are eating, calorie-wise! I love it!
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I hope you will give this quick, easy to make (and full of fiber) dish a try. It is very versatile: great as a side salad, or could be used as an appetizer, with tortilla chips. The Southwestern black bean salad recipe makes 6 1/2 cups, which translates to 13 half cup servings at approximately 80-89 calories per serving.
The added bonus is that Southwestern black bean salad is so fresh tasting and DELICIOUS! I think you will enjoy it, especially on a warm Spring or Summer day!
You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few family favorites include:
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
Recipe Source: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html
You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!
Here’s one more to pin on your Pinterest boards!
Honey Oat Bread is easy to make from scratch, without a bread machine! It’s a delicious loaf of bread topped with honey & oats- great for toast or sandwiches!
I tried a new homemade bread recipe… twice! Yes, this recipe for homemade Honey Oat Bread is THAT good, and you do not need a bread machine to make it from scratch! I found the recipe a couple of weeks ago, but have already made it twice…yum!
This honey oat bread was absolutely perfect! We ate it warm, straight from the oven with some butter, but we also enjoyed using it for toast and sandwiches. It has a great texture (light and fluffy-NOT dense), with just a tiny trace of sweetness (from the honey). My husband and I loved it, and know I will be making this honey oat bread often.
Hope you will give it a try…it’s really not that hard, but it sure is satisfying to smell the aroma of fresh, baked bread filling the house! It really is a wonderful homemade loaf of bread. I know you will love it! Here’s a few pics of the “process”:
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In the bowl of a stand mixer (or in a large bowl if making by hand), mix together the flour, oats, yeast and salt.
In a small separate bowl or pan, warm the milk so it’s hot enough to melt butter, but IS NOT boiling. Add the butter to the warm milk; stir it until melted.
Stir in the water and the honey. Mix well to combine them into the milk. Here’s a picture of when I added the honey to the melted butter.
Beat the dough welll, using a stand mixer (or beaten very well by hand). Once dough is done (kneaded fully into a dough ball), place it in a large, lightly oiled bowl. Turn the dough over to make sure both sides are lightly coated.
Place a dish towel over the top of the bowl and set the honey oat bread dough aside in a warm place. Allow the dough to rise until doubled in size. This will take approx. 1/2 – 1 hour. Dough has been mixed, and is now rising.
Once the dough has doubled in size, remove it from bowl and place dough on a clean, lightly floured work surface. Using your fingers, flatten the dough out into a 9×12 inch rectangle.
Tightly roll the dough (beginning from the long end) into a loaf shape. Tuck the ends of the loaf in. The honey oat bread dough is now rolled up into a loaf shape, and ready to go into a loaf pan.
Layer a 9×5 inch bread pan with parchment paper, (First position one piece that goes width-wise and overlaps the top edges of the pan . See photo below- this will help you lift the bread from the pan when done. Put another piece of parchment paper on top of that which goes the length of the pan.
Carefully pick up the floppy loaf of dough and gently place it into the parchment-lined bread pan. Cover the bread pan with a dish towel and set in a warm place. Let the honey oat bread dough rise again until doubled in size (about an hour).
When the dough has finished it’s second rise, brush the top of the loaf with the warmed honey. Completely brush the entire top of the loaf…gently!
Sprinkle oats over the entire top surface of the loaf of honey oat bread. Place the bread pan on the middle rack in the preheated oven.
Bake the bread for 40-50 minutes, or until the bread is deep, golden brown. Here is the honey oat bread, straight out of the oven, and out of the pan. Isn’t it gorgeous?
Let the bread cool on a wire rack before slicing it! Here’s what the slices of the honey oat bread look like, once they have been cut. YUM!
Hope you will consider making this absolutely delicious homemade honey oat bread for yourself! You’re gonna LOVE it!
You can find more bread recipes in the Recipe Index at the top of the page. You might enjoy some of my other bread recipes, including:
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
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Recipe Source: Recipe Source: http://bakingdom.com/2011/09/homemade-honey-oat-bread.html
Once the dough has doubled in size, remove it from bowl and place dough on a clean, lightly floured work surface. Using your fingers, flatten the dough out into a 9x12 inch rectangle. Tightly roll the dough (beginning from the long end) into a loaf shape; tuck the ends of the loaf in.
Carefully pick up the floppy loaf of dough and gently place it into the parchment-lined bread pan. Cover the bread pan with a dish towel; let it rise again until doubled in size (about an hour).
Toward the end of the rising time, preheat your oven to 350 degrees. While the oven is preheating, place an empty loaf pan (or casserole dish) on the bottom rack of the oven. In a small saucepan. bring 2 cups of water to a boil on your stove top.
When the dough has finished it's second rise, brush the top of the loaf with the warmed honey. Completely brush the entire top of the loaf...gently! Sprinkle oats over the entire top surface of the loaf. Place the bread pan on the middle rack in the oven.
Pour the boiling water into the empty pan on the bottom rack of the oven. Bake the bread for 40-50 minutes, or until the bread is deep, golden brown. (The internal temperature will be about 190 degrees, in case you're checking). Once done, carefully remove bread (and water pan) from oven. Let bread cool on a wire rack before slicing. Enjoy!
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Don’t throw away fresh ginger if you only need a small piece for a recipe! Here’s a quick tip showing how to freeze ginger to keep it handy. 
I make lots of recipes that call for a small amount of fresh, grated ginger. Many times I’ve gone to the store, bought ginger, brought it home, made the recipe, put the extra ginger back in the refrigerator… never to be seen again until it is moldy. Not anymore!!! Today’s tip of the day is how to freeze ginger.
I hate to waste stuff like that. So imagine my surprise (i.e. “How come I never knew this before???”) when my little sister Joni came up for a visit and said “You know you can just freeze that ginger, right?” Whaaatt?
Cut off the “nobs” (see picture above) and peel the ginger with a sharp knife. It is also very easy to use the back side of a spoon to do this same thing. Tip: Cutting the “nobs” off first makes it easier to peel. Duh. Throw away the peel, and then say buh-bye!
Store the peeled ginger nobs in a freezer-safe bag. throw it in the freezer. You might want to put the date on the bag. I just used up the rest of the ginger I froze last summer, and it was still full of flavor!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several really good tips you might be interested in, which include:
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
Chocolate Chip Brownie Bites are absolutely decadent, bite-sized treats, overflowing with chocolate chips and cheesecake swirl filling.
Looking for a great dessert treat? This recipe is one of the “small bite” desserts I made for Easter brunch. I found the recipe on Pinterest, and decided to make some for everyone to enjoy!
I loved making a variety of bite-sized desserts for our brunch. Here’s a photo of all of them, including Chocolate Dream Cups with Raspberry Mousse, Lemon Curd Filled Won Ton Cups, and Spring Flower Sugar Cookies!
Since the chocolate chip brownie bites are made in miniature muffin tins, the recipe yields approximately 32 little bite-sized treats! This is a wonderful, “easy to make” recipe for a large group. So yummy! Hope you enjoy them, friends! Here’s how to make them.
Melt butter in a small saucepan over medium heat. Set the saucepan aside. Combine granulated sugar, cocoa powder and salt in a separate, large bowl. Add the melted butter and vanilla to this mixture, and mix until combined.
Stir eggs into the batter, one at a time. Once batter is shiny and thick, add flour and mix it in well. Keep stirring until all the ingredients have been incorporated. Fold the chocolate chips into the batter. Set the batter aside while you make the cheesecake filling.
In a large mixing bowl, beat together all the ingredients for the cheesecake batter. This filling is made using cream cheese, powdered sugar, vanilla and an egg yolk. Once fully smooth and combined, set the bowl aside.
Lightly grease miniature muffin cups. Spoon about a tablespoon of the brownie batter into each of the wells of the prepared muffin tin(s).You may need to make chocolate chip brownie bites in batches, because this recipe yields about 32 brownie bites.
Add the cheesecake batter by large dollops onto each of the muffin cups of chocolate batter. Divide the cheesecake filling evenly between the cups.
Use a knife to gently swirl the brownie batter and cheesecake batter together in each muffin cup. Place the muffin tin in the oven, and bake at 350°F for 15-20 minutes or until done.
It’s easy to test for doneness by inserting a toothpick down into the top of one of the brownie bites. If the toothpick comes out clean, they’re finished baking. Transfer pan to a wire rack to cool.
Once the chocolate chip brownie bites have cooled to room temperature, grab one and take a big bite! They’re very chocolatey and the cheesecake filling adds another level of taste to mini treats.
Here’s a close up look at one of these cute little Chocolate Chip Cheesecake-Swirl Brownie Bites (yum). See that cheesecake filling inside? Go for it… take a bite and see how good they are!
Sure hope you have the opportunity to try these chocolate chip brownie bites! They are really delicious! Thanks for stopping by, and please come back again soon for more family-friendly recipes.
Take care, God bless you, and have a GREAT day.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing dessert recipes for you to enjoy, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
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Recipe Source: http://www.domesticate-me.com/chocolate-chip-cheesecake-swirl-brownie-bites/
Chocolate Chip Brownie Bites are absolutely decadent, bite-sized treats, overflowing with chocolate chips and cheesecake swirl filling.
Using a small saucepan, melt the butter over medium heat. Set aside.
Combine granulated sugar, cocoa powder and salt in a large bowl. Add melted butter and vanilla. Mix into dry ingredients until well combined. Stir in eggs, one at a time. Once batter looks shiny and thick, add flour and mix it in well. Keep stirring until ingredients have been incorporated. Fold the chocolate chips into the batter. Spoon about a tablespoon of the brownie batter into each of the wells of prepared muffin tin(s).
In a separate bowl, beat the cheesecake swirl ingredients (softened cream cheese, granulated sugar, vanilla extract and egg yolk) together until fully combined. Add a dollop of the cheesecake swirl batter (about 1/2 Tablespoon) to the top of each brownie cup. Take a knife and gently swirl the cheesecake batter down into the brownie batter.
Bake at 350 degrees for 15-20 minutes (until toothpick comes out clean). Check them at 15 minutes. Keep an eye on them so you don't overcook them! When done, remove them to a wire rack to cool. Let brownie bites COOL before trying to remove them from the pan. Repeat process with remaining batter (if making them one muffin tin at a time)...then ENJOY!!!!!
***These brownie bites also freeze very well, if by some miracle there are any left... just sayin'!
Here’s one more to pin on your Pinterest boards!
Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect “on the go” breakfast!
I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!
The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?
I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GREAT! The recipe makes 12 muffins, which is practically enough to feed a small village, and they freeze well, so I wrapped half of them up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:
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The batter for the muffins is extremely simple to make. Seriously… it’s so very EASY!
You can use fresh or frozen blueberries for this recipe. I used frozen berries (threw them into the muffin batter completely frozen) with no problem.
Divide the batter into muffin cups (in my beat up, but dearly loved muffin tin). I like to think of my grungy muffin tin as “well-used, and well-loved”.
Add the crumble (streusel) topping to the top of each of the muffins before baking. Divide the topping evenly between the muffin cups.
After the blueberry crumble muffins are done baking, let them cool on a wire rack for several minutes, then remove them from the pan.
Here are the blueberry crumble muffins, right out of the oven, cooling on a wire rack. Let them cool down a bit before serving.
Here’s a peek at the inside of one of the blueberry crumble muffins. Look at those blueberries! This yummy muffin is ready to eat!
Hope you will try making these delicious blueberry crumble muffins… they are so easy to make, and they really taste wonderful! Thanks for stopping by. Have a great day, and come back soon!
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes you’re gonna love, including:
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Recipe Source: http://www.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins
Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!
Here is one more to pin on your Pinterest boards!
