Bob's cookies

I felt it was time to post this recipe online.  It's not anything new.  It's basically praline grahams, but I wanted somewhere permanent to put it instead of in my Christmas cookie binder.  Maybe one day, my kids will be like "I want to make Bob's cookies" and they can just come here and make them.  Also, I wanted to tell the story of Bob's cookies.

These cookies first entered my life when my dad met my stepmom.  She always bakes during the holidays.  Her top cookies are peanut butter blossoms, potato chip cookies (another recipe I need to post), and these cookies.  They get the name because she specifically made them for a family friend named Bob and Bob looked forward to these cookies every year.  His eyes would light up when he saw that cookie tray and he always went fright for one cookie.  After he had his cookie, he would have us all gather around the fridge in his house and take a Christmas picture. 

I'll never forget one year, the family dogs got into the holiday cookie trays for family and friends and I thought my stepmother was going to kill them.  However, she was fine once she realized there were enough cookies to make some kind of a tray and enough Bob cookies that survived. 

When I finally was into the holiday spirit and making cookies of my own, I asked my stepmother for the recipe and started making these on my own.  They are so simple and honestly a great cookie for kids to help in the kitchen with.  My father in law instantly fell in love with these cookies and I used to make them for him. 

Bob, unfortunately, came down with Alzheimer's and we stopped seeing him around the holidays.  My father in law passed two and a half years ago.  However, there is always someone in the family that loves these cookies. My husband and son are two of them.  But they will always be 'Bob's cookies' to me.

Bob's Cookies (aka praline grahams)

1 cup of butter (or margarine)
1 cup of brown sugar
1 cup of crushed walnuts for almonds
Graham crackers (usually 1 1/2 sleeves of a box)

Preheat oven to 375.  Melt butter and brown sugar in a pot over the stove.  Stir in nuts.  Layer graham crackers on a cookie sheet close together.  Then pour the melted butter mixture over the crackers.  Bake for 10 mins (but keep a close eye on them to keep them from burning).  Take out and cool completely.  Cut cookies out and store in an airtight container.

Quiche Recipe

I have no idea where I got this recipe from, but this is my go to quiche recipe.  Usually, I use cream of celery soup instead of the broccoli and cheese, but really any cream based soup will do.  It is great to be able to change it up at times.  Maybe even change up the cheese.  Sometimes, I even just mix the cheese into the quiche instead of just spinkling it on at the end.  You can decide what is easiest/best.  The recipe is simple and easy to use, so here you go.

Quiche

1 cup (divided) shredded cheddar cheese
6 eggs
1 can condensed cream of broccoli and cheese soup (or any other cream of soup)
2/3 cup milk
9 inch pie crust

If needed, pre-bake the pie crust at 425 for 10-15 minutes.  Then set oven to 350.  Spinkle the shell with 1/2 cup of cheese.  Whisk together the eggs, soup, and milk.  Pour into crust and bake for 1/2 hour or until set.  Spinkle with remaining cheese and bake for 5-10 mins longer.

Vegan Brownies

My first son used to have so many food sensitivities.  Milk and soy were the top ones.  A friend of mine had a son with a ton of food allergies and she introduced this recipe to me.  She made it as a peppermint cake with peppermint frosting (so good!).  She used the Hershey's dark chocolate cocoa powder and except for rare occasions when I'm feeling cheap, I used nothing else now.  I usually use almond milk in place of soy because of the obvious soy issue we had.  Almond milk is great to use when baking.  Enjoy!

Brownies:

1 1/2 cups flour

1/2 cups cocoa powder (I recommend Hershey's dark chocolate)

1 1/2 cups of brown sugar (or use 1 1/2 cups of granulated sugar with 1 TBS of molassas) - brown sugar so much easier to use

1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup water

3/4 cup of almond milk (any flavor) - if you have nut issues, try soy milk 

1/3 cup vegetable oil

1/2 cup chopped walnuts (opt.- I NEVER use these)

Frosting (optional, but if you wanted to make this a cake)

30 small round peppermint candies 

1 stick margarine (Earth's Balance and Fleischmann's is vegan)

2 cups confectioners sugar

2 TBS almond milk (or soy)

1/2 tsp peppermint extract (this stuff is potent so you may want less)

For Brownies:

Stir flour, cocoa, sugar, baking powder, soda, and salt together.

In another bowl, mix water, milk, and oil

Add liquid ingredients to dry and mix.  Stir in walnuts (optional).

Pour batter into greased 9 x 9 pan and bake at 325 degrees for 25 minutes or until a toothpick comes out clean (I use an 8 x 8 so it usually takes 45 minutes to bake).

To make frosting:

Unwrap the candies and crush them into powder.  Heat the margarine and milk in a saucepan on low to melt margarine.  Stir in the other ingredients,  Pour on top of already baked brownies.