This recipe looks complicated but isn't! For those of you who also watch Keep Your Daydream you know what a great cook Tricia Leach is and how wonderful her cookbooks and spice blend collections are and have probably tried to make one or two of the recipes she shows on their Channel! Getting my family to eat a bit more healthy over the past couple of years I’ve modified our favorite recipe to fit our family and their tastes. What is super great about this recipe (besides the dressing which is SOOOO good) is that it goes together really quickly. I’ve included easy substitutions in everything but please do modify it for your family!

I’ve always loved making bread but during the pandemic I got even more into it and baking. In fact, I baked recipes from the beginning to the end of the alphabet during that time, discovering lots of wonderful new tastes and techniques along the way. But this recipe is now a go-to for any family dinner
or anytime we want homemade bread.

When the weather gets cooler we are always in the mood for some hearty comfort food. This recipe is a favorite because it can be made anywhere, even over the campfire, and feeds a lot of people really fast or can easily be frozen for future meals.

You know the stories about how the kids will always come home for Mom’s Christmas Ham?
In our family it’s Mom’s homemade Salsa. Our family prefers it less chunky, more blended but make it to your texture preferences.

As a former professional cake baker I learned a lot about the “crumb” of a good cake. Throw that all out of the window when it comes to Brownies…they are all about the “gooey”.
The biggest mistake I see in brownie baking is that they’ve been baked like a cake…till done in the middle. For brownies, done in the middle means over baked, dry and crumbly. You will also find an addition that adds so much richness to the chocolate, espresso powder. You can even use 2 tablespoons of actual liquid espresso as well. But, like the nuts, not everyone can have coffee in their food so we’ll leave those as options.

As simple as this recipe is, I'm glad I only make it a couple of times per year. It’s so good you will find yourself going back for more and more. I serve this for St. Patrick’s Day dinner, since my ancestry is both Irish and Scottish, and at Christmas time. There are no left overs.
The recipe is for 16 servings but, honestly, I cut it into 8. It’s so buttery it just melts in your mouth!