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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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German Chocolate Brownies

One of my favorite things to have for my birthday is German Chocolate Cake, but why should I just have those flavors once a year? These brownies are ooey and gooey and are near the top of my favorite things to make for a party. 

Edit: Now these are my favorites.

Ingredients

Brownie Layer
1 package german chocolate cake mix
3/4 cup butter, melted.
1/3 cup condensed milk
1 1/2 cup chopped pecans, toasted (in 1/4 cup of butter)
1 cup shredded coconut, toasted (in 1/2 cup of butter)
1 tbsp lemon juice
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
Optional: another cup of milk chocolate chips for the top brownie layer.

Caramel Layer
60 caramel squares (or 525 grams of caramel nibs ... almost 2 bags worth)
1/2 cup condensed milk
1/2 cup chopped pecans, toasted (with pecans above)
1 cups shredded coconut, toasted (with coconut above)

Top with caramel sauce (the one for ice cream)

So, 2 cups of toasted pecans and 2 cups of toasted coconut in total, then divided into 1 1/2 and 1/2 cups pecans and 1 and 1 cup of toasted coconut. Also, toast the pecans in 1/4 cup of butter and toast the coconut in 1/2 cup of butter .... added to the 3/4 cup of butter with the brownie layer and that is 1 1/2 cups of butter.

 

Cooking Directions

Heat the oven to 350 and grease a 9x13 inch baking dish with either butter or cooking spray (I use the Pam baking cooking spray that has flour in it). Set dish aside.

First I melt the 3/4 butter for the brownie in a large skillet and put it into the stand mixer bowl. Then I add 1/4 cup of butter to the skillet, melt it and toast the 2 cups of pecans, separating them into 1 1/2 (for brownie layer) and 1/2 (for caramel layer. Then met 1/2 cup of butter to toast the 2 cups of coconut (1 for brownie layer and 1 for caramel layer),

Using your stand mixer (or you can do this by hand with a wooden spoon in a mixing bowl), combine the melted butter, cake mix, 1/3rd cup condensed milk, , lemon juice, 1 cup chocolate chips, salt, 1 1/2 cups chopped pecans (from above), and 1 cup toasted coconut from above).

Divide the brownie dough in half.  Press half the dough into the greased pan, I like to put a little more than half in the pan, but equal is fine. Set aside other half for the topping.

Bake the bottom layer at 350 for 10 minutes.

While baking, put the unwrapped caramels (or caramel nibs) and 1/2 cup condensed milk into a microwave safe bowl and put into the microwave.  Microwave in bursts of 30 seconds and mix between bursts until the caramel is melted.  Mix in 1 cup of the toasted coconut and the remaining 1/2 cup of toasted pecans. 

Remove the baking dish from the oven. If you can allow the brownie layer to cool for about 10 minutes ... the top is a little loose ... and then pour the caramel layer over top of it and smooth it out.  It is best to pour the caramel layer near the edges since they are more likely to pull the freshly cooked brownie up, then spread inward (not like my picture below).

Optional, I sometimes add another half cup of milk chocolate chips to the tip layer before spreading it.  In the pictures below, I added them by hand after spreading them, but now I just combine them before spreading them and they come out better. 

Then crumble (by hand) the second half of the brownie mixture on top of the caramel layer and place the pan in the oven.  Bake for 18 - 20 minutes.

Once the pan is cool to the touch, place it in the fridge for at least 30 minutes to allow the caramel to set before cutting into bars.  I almost always leave it in the fridge overnight, which makes it easy to cut for a potluck - then once the bars come up to room temperature the caramel is nice and soft.

Prior to cutting, you can drizzle some store bought caramel sauce (like the one for ice cream) over the top for more stickiness.

 

Melt the butter and place in stand mixer.

Melt the butter and place in stand mixer.

 

Melt more butter and toast the pecans (I normally do a finer chop than this one)

Melt more butter and toast the pecans (I normally do a finer chop than this one)

 

Melt more butter and toast the coconut

Melt more butter and toast the coconut

 

Mix the brownie ingredients

Mix the brownie ingredients

 

Mixed (in this version I added the chocolate chips later, but they should be in the mix)

Mixed (in this version I added the chocolate chips later, but they should be in the mix)

 

Spread half into the prepared baking dish

Spread half into the prepared baking dish

 

Bake for 10 minutes.

Bake for 10 minutes.

 

Melt caramel & condensed milk in microwave - 30 sec bursts. I tried double boiler but took too long.

Melt caramel & condensed milk in microwave - 30 sec bursts. I tried double boiler but took too long.

 

Melted

Melted

 

Combine toasted coconut and caramel

Combine toasted coconut and caramel

 

Combined ... add some pecans here as well (not shown)

Combined ... add some pecans here as well (not shown)

 

Brownie is done ... could probably eat this by itself and it would be good.

Brownie is done ... could probably eat this by itself and it would be good.

 

Pour caramel layer over brownie layer (should pour near the sides and spread inward).

Pour caramel layer over brownie layer (should pour near the sides and spread inward).

 

Spread out.

Spread out.

 

Sprinkle brownie layer on top evenly.

Sprinkle brownie layer on top evenly.

 

On this version I put the chocolate chips on top - but now I combine in earlier steps

On this version I put the chocolate chips on top - but now I combine in earlier steps

 

Return to the oven for 18 -20 more minutes.

Return to the oven for 18 -20 more minutes.

 

Complete. The chocolate chips should melt better if combined as mentioned earlier.

Complete. The chocolate chips should melt better if combined as mentioned earlier.

 

These were cut warm, so you can see the gooey caramel

These were cut warm, so you can see the gooey caramel

 

These were cut cold, so very firm. They should come to room temp before eating.

These were cut cold, so very firm. They should come to room temp before eating.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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