Dead Bunny Cake

Submitted by Momma Crumb & Marcia Brisson

**This is basically a yellow cake mix with shredded bunny. I will get more specific directions later but I really wanted to add these photos :0)

First...save your chocolate Easter Bunnies or buy them when they go on sale! We keep them in the freezer so we can use them all year long. Chocolate is very expensive so this is a great way to save money!



Next...cut that yummy bunny up, shred it, chop it, however you want!


Then...make a yellow cake and sprinkle the chocolate on top. If the cake is warm it will melt pretty easy but you could put it back in the oven for a few minutes just to be sure.


Then...serve it up when cooled. I mean, look how delicious that is!



To add insult to injury, I even ate it on a bunny shaped plate. Mwa ha ha!


Viola! Try that on for size Bunnicula!

Bison Chili

Submitted by Casey Van Camp & Marcia Brisson

Ingredients:
Kidney Beans Dark
Kidney Beans Light or Red
Mushrooms any type your choice, I recommend portabella
2 Bell peppers
3 Banana Peppers
2 Hot Peppers, depends on how hot you want the chili to be
1 Vidallia Onion
Black Olives sliced
Salt and Pepper
Oregano
Basil
Olive Oil, Flavored if wanted
Chili Mix Powder
Meat

Directions:
Cook all the veggies in the olive oil when done mix with the beans in a large pot
Cook the meat then mix in with the veggies and beans in a large pot
Pour in the chili mix and other seasoning
Stir all together and let simmer for about an hour

Notes: Casey and Marcia are making this tomorrow and I will tweak the recipe as needed :0)

Nectarine Cobbler

Adapted from joythebaker.com
Submitted by Linda Brisson Peterson

Yield: makes 8-10 modest servings--good for a small gathering

Ingredients:
1/2 cup butter (1 stick)
1 cup flour
1 cup sugar
3 tsp baking powder
1/2 tsp cinnamon
dash of cloves
3/4 cup milk
1/2 tsp vanilla
3 cups sliced ripe nectarines, skins left on (about 3 nectarines)
1/3 cup brown sugar
black pepper

Directions:
1. Preheat oven to 350 degrees

2. In a medium fry pan, melt and brown the stick of butter till nut brown (a little lighter than when browning butter for Milk Toast, Brissons). Don't let the butter burn.

3. Pour butter into 8 or 9 in square baking pan. This recipe will not fit in a pie dish.

4. In a medium bowl, mix together the sugar, flour, baking powder, and spices. Add milk and vanilla and stir it up!

5. Evenly pour the batter mixture over the butter in the baking pan. DO NOT MIX OR STIR. Ribboning the mixture over the butter works well.

6. Gently and evenly arrange the nectarine slices on top of the batter and butter. Sprinkle with brown sugar, then lightly dash black pepper over top of it all.

7. Bake for 40-45 minutes until the top is golden brown. The batter will magically migrate on top of the nectarines

8. Let cool for 10-15 minutes, and serve warm with something ice cream or whipped cream.

Delish!

Chewy Fudge Brownies

Submitted by Marcia Brisson from Kate Moses http://www.nytimes.com/2010/05/26/dining/26feedrex.html?ref=dining

Time: 1 hour, plus several hours’ resting

Ingredients:
1 1/2 cups unsalted butter (3 sticks), plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour.

Directions: 1. Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

2. Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

3. Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

4. Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
Yield: 24 brownies.
**Note from Marcia - These brownies are really rich so cut them smaller than a normal brownie portion. Get the milk ready!

Puss ‘n Chunks

Submitted by Marcia Brisson from Jayne Carlton

Brown in a Large Pot:
1 lb. Link Sausage, cut into 1” pieces, remove from pot
Sauté in the drippings until barely soft:
1 onion, chopped
1 ½ cups celery, sliced
½ lb. Mushrooms, sliced

Add:
2 med. Potatoes (already cooked and cut into pieces),
or 1 can potatoes, cut into ½” pieces
2 cans Cream of Celery Soup (Marcia does Cream of Mushroom)
Heat through, but do not boil

Add:
1 cup grated cheddar cheese (or can be served on the side)
Thin with milk as needed


**The great thing about this recipe is that you can use whatever vegetables you have...but the sausage is the most important part!

Chocolate Chip Cookies - Banana Flavored!

Submitted by Marcia Brisson from Jenny Medlock

Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant banana pudding mix
2 eggs
1 teaspoon banana extract (the recipe calls for vanilla but I like to give it extra banana kick!)
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350F. Sift together the flour and baking soda; set aside.
2. In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture gradually. Stir in chocolate chips.
3, Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown.

Note: These are so so delicious!

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