BRUNSWICK STEW- APRIL DC CHALLENGE

Once again, i thought i will have to pass this month's challenge. I was just too busy and found a short time frame to go ahead and do the challenge since i had all the ingredients all ready.

This was a photo finish, i literally made this today, revelation day and it was worth it. Thank you, Wolf's Den for this wonderful challenge. 

Pls. check the RECIPE HERE . I did Recipe One- the longer version, but divided the quantity since the original recipe is just too much for us.

I used the combination of ox tail and chicken, the dark meat and the wings to be specific, because i wanted more flavor. I also left the ox tail as is, because i love to gnaw on those little boney "tails". I used all the vegetables required, i even bought some okra, in addition but totally forgot about it! It was already good sans the okra, anyways.  This was really good and will definitely make this again!

 

The obligatory spoon test! I don't know about you guys, but i had to gather the ingredients to the middle so it'll support my spoon=;).

Served the stew with steamed Jasmine rice.

 

CHOCOLATE GOOEY BUTTER COOKIES

I've seen these cookies around the foodblogsphere but didn't bother making them until now. My frined MARINA gave me the recipe. It does look like the crinkled cookies but soft. We liked this, i will add chocolate chips on my next batch.

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

HELLO DOLLY BARS

Recipe from Cooking Light- Annual Recipes, 2008. Really, really good, you have to make these to understand what i mean!.
Line your pan with parchment paper, so it will be easy to take them out of the pan and cut into bars.

Y: 24 serving bars

1 1/2 C graham cracker crumbs (about 9 cookie sheets)
2 T butter melted
1 T water
1/3 C semi-sweet chocolate chips
1/3 C butterscotch morsels
2/3 C flake sweetened coconut
1/4 C chopped pecans, toasted - i used almonds
1 (15 oz. ) condensed milk

1. Preheat oven to 350 degrees F.

2. Line bottom and sides of a 9 x 13 baking pan with parchment paper, cut off excess paper around top edge.

3. Place crumbs in a medium bowl. Drizzle with butter and 1 T water, toss with a fork until moist.

4.Gently pat mixture into an even layer in pan (do not press firmly).

5. Sprinkle chips and morsels over crumb mixture.

6. Top evenly with coconut and nuts.

7. Drizzle milk evenly over top.

8. Bake at 350 degrees fro 25 min. or until lightly browned and bubbly around edges.

9. Cool completely on wire rack.

I love the combination of the coconuts, chocolate chips, butterscotch morsels and the nuts.