I recently went to a womens conference at Brigham Young Unviersity in Provo Utah.  It was fantastic!  I  love going to this conference and look forward to it all year.  I have to admit that I also look forward to enjoying one of these amazing brownies!  BYU is famous for these treats and you can see a nice long line of women waiting to purchase them wherever they are sold on campus:)  I always wish I could bring them home to my friends and family back in Tennessee without smooshing them into my suitcase.  I didn’t think that was such a great idea, knowing they would be stale and not so pretty after that.  Since I still wanted to share a little treat from my trip,  I did a little research and found the recipe!   It was published in the BYU Alumni magazine awhile back.  So this year when I got home, I made a double batch  for my boys,  my Young Women at church and some of my sweet friends who I wished could have joined me.  I was thrilled with the way the recipe  turned out! The brownies were just as good as the ones I bought on campus…what a treat!  Even if you have never had the famous BYU mint brownie before–trust me, you will still appreciate this recipe!  YUM!

My weekly Menu here.

For my favorite  home fragrance idea–using vanillla, rosemary and lemon– click  here!  Trust me, it is amazing!

BYU Mint Brownies
submitted by Melanie~The Sisters Cafe

This recipe is straight from the BYU  Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Recipe Source:  Sugar-n-Spice, Cougareat Food
Court

Amazing.  Seriously amazing.  This is the easiest and most incredible peanut sauce you will ever eat.  I could drink the stuff!  The first time we made it, I told my husband that I would rather have this sauce than dessert.  It’s that good.  ”So what do you eat it with?” you might ask.  Just about anything.  We’ve eaten it with Satay (marinated, skewered and grilled meat), on salads and sandwiches, but most often we eat it on rice with stir fry veggies and sliced grilled chicken.  I am a big fan of make ahead meals, and this one has become one of our favorites.  This sauce freezes well.  It does get a lot thicker when it thaws out than fresh, but it still tastes awesome.  In fact, the sauce thickens considerably even after refrigeration.  I just add a little water to thin it out if I need to.  Freezing in ice cube trays, then storing the cubes in a freezer ziploc make using the frozen sauce more convenient.  When chicken goes on sale, I’ll buy a bunch and marinate and freeze half, then we grill the rest, slice it and put it in the freezer.  We always keep a bag of stir fry veggies in the freezer (Costco’s are my favorite), and all you have to do is make rice and pull the premade chicken, sauce, and veggies out of the freezer for a quick dinner.  Don’t you just love that?  What are your favorite make ahead meals?

Thai Peanut Sauce
Submitted by Mindy~ The Sisters Cafe

One 13.5 ounce can of coconut milk
2 ounces (approx 1/4 cup) of Thai red curry paste
3/4 cup unsweetened (natural) peanut butter — the kind that has a layer of oil on the top.  I use Adam’s.
1/2 Tablespoon salt
1/2 cup sugar
2 Tablespoons apple cider vinegar or white vinegar (Do not use any other type of vinegar, including rice vinegar)
1/2 cup water

Combine all ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly.  Reduce the heat to low, and let the mixture simmer for 3-5 minutes, again whisking constantly. Be careful not to let the mixture scorch at the bottom of the pot.  Remove from heat and let the sauce cool to room temperature or slightly warmer before serving.

Recipe Source: Adapted from SheSimmers

With summer around the corner, I want to share with you this unbelievably easy and wonderful Cream Pie–using ice cream and pudding! As you kmow,  I love making homemade treats for my family, but I have to admit, during the hot summer months  I want to spend as little time as possible in my kitchen! Do you know what I mean?!  That is why I love this pie–it comes together so quickly and tastes so great, that it has become a favorite of ours!  It really is the perfect summer dessert! and I especially love that the possiblities are endless!  Depending on the ice cream and pudding you choose, you can make any type of pie your little heart desires…coconut cream topped with toasted coconut, chocolate cream with chocolate shavings, lemon cream with raspberries, banana cream with fresh banana slices, vanilla bean garnished with strawberries and the list goes on!  If you keep these simple ingredients on hand (ice cream, COOL WHIP whipped topping,  boxed pudding  and either graham cracker crusts or frozen pie shells) you can make a stunning dessert in minutes just chilling in your fridge for a refreshing summer treat!  This pie is so easy to make that you will find yourself making an extra one to share with a neighbor or friend.   If you do, be prepared to share the recipe, it is always a big hit!  I usually  make two pies from one container of ice cream.  Yum!

Cream Pie–any way you like it!
submitted by Melanie~The Sisters Cafe

1 small package instant pudding
1 cup milk
1 pint icecream, softened
1 pie shell (ready made or homemade graham or pastry, cooked and cooled)

Bead pudding mix and milk for 2 minutes.  Blend softened ice cream into pudding.  Pour into a prepared shell that has been baked and cooled.  I usually use a graham cracker one because I prefer it over pastry, but either one will work!  Chill for at least 2 hours in fridge–I have chilled is quickly in the freezer for 30 minutes-1 hour with great results!  You can vary the flavors of pudding and ice cream to get different pies.  Always top with a dollop of COOL WHIP and the garnishes you choose.  Here are a few ideas to get you started…

*Coconut Cream Pie:  coconut pudding, vanilla ice cream,  and toasted coconut
*Chocolate Cream Pie:  chocolate pudding, chocolate ice cream, and chocolate shavings
*Banana Cream Pie:  banana pudding, vanilla ice cream, and fresh banana slices with drizzled caramal topping
*Lemon Cream Pie:  lemon pudding, vanilla ice cream, and fresh berries

The sky is the limit! Really with all the ice cream and pudding flavors, you could really get creative!  I  would love to hear what combinations are your favorite!

What you add makes it. #coolwhipmoms

Recipe Source:  My sweet friend Sheri P.

As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP whipped topping and a stipened.  Sponsored posts are purely editorial content that we are please to have presented by a participating sponsor.  Advertisers do not produce the content.

These cookies scream summer!  It’s sunny and warm outside, the flowers are blooming, and it is time for summer food!  The citrus flavor comes from the zest alone, which results in a lively flavor without being overpowering.  I’ve made them ‘normal’ cookie sized and small, and I definitely prefer them bite sized.  They are even better coupled with a little vanilla or lemon ice cream, which reminds me… Do you know what orangebursts make me think of every time I eat one?  Creamsicles.  Bless them.  Every time I make these they don’t last a day.  I dare yours to last longer!

Orangebursts and Lemonburst Cookies (or Creamsicle Cookies)
Submitted by Mindy ~ The Sisters Cafe

2-1/2 to 3 cups flour (3 cups for a puffier cookie.  I also live at high elevation 5000 ft)
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp vanilla
1 Tb finely grated orange or lemon zest (colored part only ~ which is about 2 medium oranges or 1.5 large lemons)
1 cup white chocolate chips (I think Guittard are hands down the best white choc chips)

Preheat the oven to 375 degrees Farenheit.  In small bowl, combine flour, baking soda, and salt; set aside.

In large bowl, cream butter and sugars until light.  Beat in egg and vanilla until smooth.  Gradually add flour mixture until combined.  Stir in  orange zest and chips.

Droped rounded teaspoonfuls onto cookie sheets.  Bake about 10 minutes or until golden brown around the edges.  Cool for several minutes on the sheets before transferring to rack to cool completely.  Store in airtight container.

Recipe Source: Adapted from Guittard

]]> http://www.thesisterscafe.com/2012/05/orange-lemon-creamsicle-cookies/feed 6 http://www.thesisterscafe.com/2012/05/brown-sugar http://www.thesisterscafe.com/2012/05/brown-sugar#comments Tue, 01 May 2012 16:03:29 +0000 Melanie http://www.thesisterscafe.com/?p=7085 Now I am not usually in the habit of “making” my own brown sugar, but guess what? You can and it is awesome–fresh, fluffy and perfect for baking!  There are times when I am in the mood for something sweet and find an empty brown sugar jar, and the bag I thought I had in my storage room does not exist.  [...]]]>

Now I am not usually in the habit of “making” my own brown sugar, but guess what? You can and it is awesome–fresh, fluffy and perfect for baking!  There are times when I am in the mood for something sweet and find an empty brown sugar jar, and the bag I thought I had in my storage room does not exist.  This very scenario happened just last week… a couple of my boys were begging for chocolate chip cookies and we had happily started the process when I realized that I was out of brown sugar.  The boys were very excited for cookies and I really didn’t feel like going to the store, then I remembered this little recipe for making brown sugar.  Viola, cookies were in the oven!  My boys and I were very happy that I had this little trick up my sleeve! We were able to finish making our treat and I didn’t have to leave the comfort of my kitchen:)  Win win!

This really is a great substitute for brown sugar.  You can make it either dark or light brown sugar depending on the amount of molasses you use. (The above pictured is Dark)  It works perfectly in baked goods, such as cookies!  Maybe this is nothing new to you–but I was thrilled to find out that you can make your own brown sugar when needed!

On a sidenote–I have a question that maybe one of you can answer…can you use an ipad to blog?  I recently bought one and I can not get it to work!  Does anyone out there use an ipad to create blog posts?  If so, how?  Any pointers would be greatly appreciated!  For some reason, I can not figure it out.

Also my weekly menu is here.

How to Make Brown Sugar
submitted by Melanie~The Sisters Cafe

1 cup granulated sugar
1 TB molasses

Mix together with a fork, hand mixer or food processor until well blended. I prefer using my food processor, but you don’t need any fancy equipment. It will take longer with a fork and you will wonder if it is really going to work, but trust me it will!  Just keep on mixing and before you know it, you will have fluffy, wonderful brown sugar.  For Dark Brown Sugar simply increase the molasses to 2 TB.  Keep in airtight container.

My sister-in-law Cassidee is getting married!  I helped to throw a shower for her a few weeks ago.  A cute shower for a cute girl!  I’d seen individual veggie cups here and there on pinterest and loved the idea.  What a fun, pretty, and super convenient version of the old veggie tray.  A little ranch at the bottom and lots of colorful veggies packed into a clear cup.  No worries about double dippers here.  Now add a skewer of grape tomatoes and sliced baby cucumbers and top it with a darling free printable (thanks one rad mother!) , and you’ve got yourself a decoration as well as a yummy side dish!  Seriously love these.

I thought I’d give you a run down of the shower food (and include some pictures) in case you have to throw a shower soon and need some ideas:

Chicken Poppy Seed Salad (This is my favorite salad ever)

Aunt Ginny’s Chicken Salad on Croissants

White Chocolate Covered Strawberries topped with Yellow Sugar (same ideas as THIS)

 Individual Fruit Pizza Bar

Citrus Water Punch

So what are your favorite foods to make and eat at a shower?

I thought this was such a fun idea to host a baby shower food blogger style for our sweet friend Melanie of My Kitchen Cafe, who is having her first baby girl after 4 boys! How fun, huh?!  Having 5 boys myself,  I am so excited for her to get a little bundle of pink this time!  I am sure she will be adored and protected by all those big brothers!

I hope you enjoy the appetizer here and for the rest of the ‘party’ please see the links below:

Drink: Shandra of www.dealstomeals.blogspot.com
Salad:  Jamie of www.jamiecooksitup.blogspot.com
Main Dish:  Laura of www.realmomkitchen.com
Dessert:  Leigh Anne of www.yourhomebasedmom.com

Congratulations Melanie–we love you!!

Strawberries Divine
submitted by Melanie

1 quart fresh strawberries, wash and pat dry (do NOT remove stem)
8 ounces cream cheese, softened
3 TB powdered sugar
2 TB orange juice
freshly grated nutmeg to taste (optional)
Teddy Grahams for garnish (optional–cute for a baby shower)
Also:  you can fold in 1/2 cup whipped cream, whipped (I don’t usually do this–but it is very good:)

Beat cream cheese until fluffy.  Add powdered sugar, orange juice and nutmeg.  Fill decorator tube (I love the Pampered Chef one) with cream cheese mixture.  From the point, slit the berries into quarters.  Do not cut all the way through to the bottom of the berry.  Pipe the cream cheese mixture into each berry.  Arrange on a serving tray and garnish with teddy grahams, if desired.

Recipe Source: My friend Starlie

Last weekend we celebrated our son’s 13th birthday.  In our family you get to pick your meals on your birthday.  TJ chose orange chicken for dinner (his favorite is from Panda Express).  Last year I had my husband stop by Panda Express on his way home from work, but this year I decided to make it myself.  Now, I must say, it is not EXACTLY the same as Panda’s, but it was really, really good (maybe even better in my opinion) but most importantly,  the birthday boy LOVED it:) I usually don’t make dishes that are fried, but this was a special occasion and it was fantastic!

Hey–Is anyone else going to be at the BYU Women’s Conference later this week? I am so excited, I am counting the days:)

Orange Chicken (like Panda Express)
submitted by Melanie~The Sisters Cafe

Sauce and Marinade:
1 1/2 cups water
2 TB orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 TB soy sauce
1 TB grated orange zest
1 cup brown sugar
1/2 tsp minced fresh ginger
1/2 tsp minced fresh garlic
2 TB chopped green onion
1/4 tsp red pepper flakes

3 TB cornstarch
2 TB water

Chicken:
2lbs boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1 1/2 tsp salt
1/2 tsp pepper
1 TB oil
1/2 cup cornstarch
1/4 cup flour

oil for frying

Directions:
1- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zets, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2-  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.

3-Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Stir in the egg, salt, pepper and 1 TB of oil.  Mix well.  In a seperate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/f;our mixture.  Stir to coat evenly and tap off excess.

4-  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375.  If you do not have a themometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5-  Once all the chicken is cooked, return to the reserved sauce ( NOT the 1 cup used as marinade–throw that away!)  Put the sauce in a skillet and bring to a boil over meium high heat.  Mix together the cornstarch and 2 TB water, stir into the sauce.  Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with seseame seeds and sliced green onions.  Enjoy!

Recipe Source:  Combination of Asian Orange Chicken from Allrecipes, and Panda-stylye Orange Chicken from Owlhaven

Kalua pork is a serious favorite around our house.  If you haven’t tried it yet, you’ve just got to… and soon!  My mom made Kalua pork from time to time growing up, and I loved it… but I had kind of forgotten about it until my own family moved in next to a Hawaiian family five  years ago.  The Wongs have thrown a Luau from time to time, and my husband and I fell in love with their Kalua pork.  After five long years, I’ve finally finagled the recipe out of them.   Okay, okay.  I’m pretty sure they would have given it to me any time I asked!  This recipe is for the crockpot – my favorite!  And I’ve doubled and halved the recipe, which both work out fabulously.  This pork freezes amazingly, and the leftovers make great burritos, salads, and sandwiches.  But I have to admit my favorite is still to eat it with coconut rice and fresh fruit.  With warm, sunny days around the corner, I’m thinking Luaus and Kalua Pork all summer long!

Kalua Pork
Submitted by Mindy ~ The Sisters Cafe

 6 lb pork butt roast
1 1/2 Tablespoons Hawaiian Sea Salt (can substitute regular sea salt)
1-1 1/2 Tablespoons Liquid Smoke

Pierce pork all over with a carving knife.  Rub salt all over the roast, then rub with liquid smoke.  Place in the crockpot on low for 16-20 hours, turning once during cooking time (if you are short on time I think the pork is still good starting at about 8 hours).  Remove from the crockpot and shred , adding the drippings back in to moisten the meat.

This delicious soup recipe comes from my friend, Danyal Niedermeyer. She brought it to a church activity for the adult women in our congregation, and I have to confess that I had like three bowls of it!  It was SO good!  When I found out that Danyal made it, I told her how much I loved it. She said that when she was growing up her aunt would make it for all the family, and she remembers being so excited to go to her aunt’s house just because of the soup!  :)  Now that has got to tell you how tasty this soup is!  :)   Hope you enjoy it, too!

Broccoli Chicken & Swiss Soup
Submitted by Erin  ~ The Sisters Cafe.com

1 whole cut-up chicken (I found the “whole cut-up chicken” packages next to the family roaster chickens at the grocery store. FYI, they are fresh, not frozen. Or you can use 5 or so chicken breasts.)
1 large can chicken broth along with some chicken bouillon cubes
2 cups carrots, peeled and sliced on the diagonal
1 small onion, chopped
1 (16-oz) bag frozen chopped broccoli
Flour, water, and milk
1 (12-oz) package of Kraft Swiss cheese containing 16 individually wrapped slices
Salt and pepper to taste

Boil chicken pieces in chicken broth, bouillon cubes, and some salt and pepper.  Add only as much water as needed to cover the chicken.  It will take about 15 minutes for the chicken to cook. Debone cooked chicken, reserving the chicken meat. If using a whole chicken, skim off most of the clear liquid fat accumulated on top of the broth. (If there seems to be a lot of broth, you can take some out and reserve it to the side, to be added later if necessary. This might help prevent your soup from being too watered down.) Return chicken meat to the broth and add sliced carrots and chopped onions. Simmer until veggies are cooked, about 10 minutes or so.  Add frozen broccoli and simmer until broccoli is cooked, 5-10 minutes. Add a few tablespoons of flour to some cold water and shake together to make a flour paste. Stir paste into the soup to thicken slightly. (If necessary, you may thin the soup with milk, although it was not necessary for me.)
Stir in cheese slices until melted. Add salt and pepper to taste. Enjoy!