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Aug 4, 2010

Mississippi Mud Bars | Country Cooking Recipes


1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
3/4 cup flaked coconut
7-ounce jar marshmallow crème


1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
4 cups powdered sugar
1/3 cup cocoa
1/2 cup evaporated milk

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Beat butter and sugar until fluffy. Beat in eggs, one at a time, and 
Sift flour, cocoa, and salt. Stir this mixture into egg mixture, then
stir in coconut. Spread evenly in pan.
Bake 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Remove and spoon crème over the top. Spread evenly and set aside. Cool completely before icing.
Beat butter and vanilla. Combine sugar and cocoa and gradually beat into butter mixture, alternating with milk.
Spread over cooled brownies. When the icing sets, cut the brownies into 16 pieces.

Serves 16

Maple Walnut Rolls | Country Cooking Recipes

6 - 7 cups all purpose flour
3 Tbsp. Sugar
2 packages active dry yeast
1 tsp Salt
1 cup sour cream
1 cup butter, softened
1/2 cup water
3 eggs, lightly beaten

3/4 cup butter, melted
1/2 cup sugar
3 tbsp. maple syrup 
5 cups ground walnuts

2 cups confectioners sugar
2 - 3 Tbsp. milk

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled in size. About 1 1/4 hours. Punch dough down; divide into four portions. Roll each portion into a 14" x 12" rectangle. In a large bowl, combine butter, sugar and syrup; stir in walnuts. Sprinkle 1 cup over each rectangle. Roll up each, jelly roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet. Cover; let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 20 - 25 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Makes 4 rolls

Southwestern BLT Wraps | Country Cooking Recipes

Southwestern BLT Wraps

4 8-inch flour tortillas
4 ounces cream cheese spread
1/2 cup chunky salsa
1 cup shredded iceberg lettuce
12 slices crisply cooked bacon
1/2 cup guacamole

Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately. 

Makes 4 wraps

Cheesy Ranch Potato Bake | Country Cooking Recipes

4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons butter,cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly. 

Barbecued Pork Chops | Country Cooking Recipes


  • 3/4 cup vinegar
  • 3/4 cup ketchup
  • 1 1/2 cups water
  • 1/2 cup chopped onion
  • 2 small cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • few dashes hot pepper sauce or ground cayenne pepper
  • 3 tablespoons brown sugar
  • 8 thick pork loin chops (3 pounds)


In a saucepan mix first 10 ingredients. Bring mixture to a boil; reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Pour sauce over pork chops in a large, deep bowl; cover and refrigerate for at least 4 hours. When ready to cook, arrange chops in a single layer in a large shallow baking dish or roasting pan. Pour sauce over chops. Bake, uncovered, at 350° for 1 to 1 1/2 hours, or until chops are tender, basting occasionally.
Pork chops recipe serves 6 to 8.