Just Right Recipes from Brownielocks and The Three Bears

Teddy Bear Brownies

1 Pkg. Betty Crocker Turtle Supreme

Brownie Mix w/Caramels and Pecans

1 Cup of Rice Krispies

Make the brownie mix per the instructions on the Box.

Be sure to choose the chewy style. Mix in one

Cup of Rice Krispies. (More if you prefer crunchier

Brownies.) Put mixture into pan and top with caramel

Per instructions. Bake as directed.

We call these "Teddy Bear Brownies" because they are puffy just like a polyester teddy bear! But don't be fooled. Just because they are lighter than a normal brownie doesn't mean they have any less calories. So fluffy and not stuffy doesn't mean they won't make you puffy if you eat too many. Billy loves them...but he prefers the puffy look!

Teddy Bear Pizza Bars

8 Brown n' Serve Breadsticks (or... make homemade breadsticks from a thawed bread dough loaf)

2 Tablespoons of Grated Parmesan Cheese

1 Cup Marinara Sauce

1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 400 Degrees.

Slit the breadsticks lengthwise about 3/4 of the way through. Then combine the Parmesan Cheese and Marinara sauce. Spoon this mixture into the slits of the breadsticks. Bake approx 10 minutes or until the breadsticks start to get a golden brown. (Each oven varies so keep peeking at 'em!) Top with the Mozzarella Cheese. Bake again for approx. 2 minutes...or until the cheese is melted and the breadsticks are brown.

Serves: 8

Note: You can add your own additional ingredients like pieces of olives, sausage etc.

We call these Teddy Bear Pizza Bars since most Teddy Bears lack fingers. These are much easier for them to eat.

Teddy Bear Chicken

aka Chicken Mole Pablano

or Chicken with Chocolate Sauce

3 Lbs. Frying Chicken - cut up and skinned

2 Tablespoons Salad Oil

1 Small Onion, sliced

2 Garlic Cloves, chopped

1 Tablespoon Sesame Seeds

1/4 Teaspoon Cinnamon

3 Tablespoons Chili Powder

1 1/2 Cups Chicken Broth

2 Tablespoons Peanut Butter

2 Tablespoons Raisins

1 Ounce of UNSWEETENED Chocolate

Salt .. to taste and optional

Brown the chicken parts in oil in a large covered frying pan. Remove and set aside.

Add onion to pan and saute till golden brown. Stir in garlic, sesame seeds, and chili powder. Cook, stirring over medium heat for one minute. Add chicken broth and stir to blend in the browned bits from frying the chicken at the bottom of the pan. Pour this into a blender or food processor. Add the peanut butter, raisins and chocolate. Blend until this is a smooth paste (aka puree). Pour this sauce back into the pan. Add the browned chicken parts and simmer 15 to 20 more minutes ... or until chicken is tender. Add salt if you feel it's necessary.

Note: Be sure to wash the chicken first before cooking. And, we personally feel that 15 to 20 might not fully cook the chicken. So feel free to cook those pieces longer until you free the chicken is fully cooked to your satisfaction.

Serves: 4

We call this Teddy Bear Chicken because it's brown like most Teddy Bears. It may sound bizarre to have chocolate over chicken, but this is Brownielocks' favorite chicken! When in California, she makes it a point to find a Mexican restaurant that will make a good Chicken Mole Pablano (pronounced as "chicken moo-lay Pah-blah-no).

Teddy Bear Sugar Cookies

1 Cup Butter (softened)

1 Cup Oil

1 Cup Powdered Sugar

1 Cup White Granulated Sugar

2 Eggs

1 Teaspoon Vanilla

1 Teaspoon Salt (optional)

1 Teaspoon Baking Soda

1 Teaspoon Cream of Tartar

4 1/3 Cups of Flour

Combine all of the ingredients. Roll into balls approximately 1 1/2 inches. Roll balls in granulated sugar. Place on cookie sheet and press with a sugared glass. Bake at 375F for approximately 8 - 10 minutes.

Cookies are WHITE when done. Do not wait for them to brown.

Tip: We find putting parchment paper on the cookie sheet helps bake cookies perfectly without burning on the bottom. It also makes for easier cleanup.

Definition: A "sugared glass" is a normal glass glass that has been buttered on the bottom lightly and pressed into a plate of sugar so the sugar sticks to the bottom of the glass. Press the glass into the sugar and then onto each ball to flatten slightly.

Makes: ??? Everytime we make these we keep getting a different number. But we'll guess and say 30 cookies?

We call these Teddy Bear Sugar Cookies because they are so light and fluffy -- due to using the powdered sugar.

Chinese Almond Cookies

(Brownielock's favorite!)

1 Cup Lard or Vegetable Shortening

1 Cup Sugar

2 Eggs

1 Teaspoon Almond Extract

2 1/2 Cups Cake Flour <----- note it is CAKE FLOUR! This doesn't work with regular flour.

1 Heaping Teaspoon of Baking Powder

1 Heaping Teaspoon of Baking Soda

1/3 Cup Slivered Almonds

1/4 Cup Sesame Seeds (optional)

Preheat Oven to 300F. Using an electric mixer blend lard or vegetable shortening with sugar and one egg until smooth. Add almond extract. Set aside.

In a separate bowl, sift flour mixture with rest of batter. Dough should become dry and will probably require (at this point) hand-kneading to evenly blend the flour. (We always do this with our hands!)

Roll the dough into 24 balls. Arrange 12 at a time on a cookie sheet, ungreased. (We recommend using parchment paper!) Flatten each ball slightly making an indent in the middle with your big thumb!

Beat the second egg with a fork. With a pastry brush spread the beaten egg evenly over the top of each cookie. Sprinkle lightly with the almonds and sesame seeds. Bake at 300F for approximately 25 minutes. Note: Cookies are a LIGHT golden brown when done. Do not over cook! Wait 30 minutes or cool before serving.

Tip: We find slivered almonds fall off when baking. So we used chopped almonds. And we prefer no sesame seeds.

We also use two eggs beaten because we brush the entire ball and not just the top.

Makes: We get 30 balls if we don't eat any dough! :)

Since so many Teddy Bears are made in China, we felt we'd include these in our recipe list.

Honey Mustard Salad Dressing

(Compliments of the National Honey Board)

1 1/4 Cups of Mayonnaise

1/3 Cup of Honey

1 Tablespoon White Vinegar

2/3 Cup Vegetable Oil

1 Teaspoon Minced Onion Flakes

2 Tablespoons Minced Fresh Parsley

2 Tablespoons prepared Yellow Mustard

In a medium-sized bowl, whisk together all of the above ingredients until smooth and creamy.

Makes approximately 2 cups.

Since bears have a weakness for honey, this is our favorite salad dressing!

Note: Brownielocks always supervises Billy when in the kitchen. Please make sure you have an adult with you!

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All graphics on this site (still and animated) have our embedded watermark. They are not public domain!	All contents (Graphics and Text) are covered by U.S. Copyright Laws. No reproduction of any kind, downloading, copy, paste, save, etc. is allowed. All rights reserved!