Hello Everyone!

As in the past our RE/MAX of Duncan "Holiday Open House" this year, consisted of great food, great friends and great conversation.  Thanks so much to those of you that were able to attend this year.  For those of you who weren't able to attend, we hope to see you next year.  Since our party, many of our friends have requested recipes of the dishes  prepared by "The Brown Team".   Shorty and I thought we would add those recipes to our website.  This way no matter what, when you need them, they will be just a click away. 

Happy House Hunting and.....Cooking!

D'Ann & Shorty


  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon cinnamon


  1. In a saucepan bring sugar, cocoa, butter, milk, cinnamon, and salt to a rapid boil for 1 minute.
  2. Add quick cooking oats, peanut butter, and vanilla; mix well.
  3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.




  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon tobasco
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/2 cup shredded mozzarella cheese
  • 1 1/2 ( 8 ounce) pkg. cream cheese, softened
  • 1/3 cup real mayonnaise


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix all ingredients together with the exception of the artichoke & spinach.  After your mixture is well blended then gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish.  Bake in the preheated oven 25 minutes, until bubbly and lightly browned.  You may skip step 3. & transfer to a crockpot instead.  This really works the best as far as keeping it warm for your guest.




2  pkg. refrigerated crescent rolls

2 large gala apples

2 cups sugar

1 cup butter (not margarine)

1 tsp. vanilla

1 tsp. imitation  butter

ice cream carmel sauce

cinnaman sugar (blend of 1 c. sugar to 2 tsp. cinnamon)

12 oz. can Mountain Dew



Peel & core apples, cut into 8 wedges ea. Seperate crescent rolls.   Roll  apple wedges in cinnamon sugar & then place a slice of apple at the end of a crescent roll  then drizzle 1 tsp. of carmel on each apple before covering apple completely with crescent roll.  Place in a greased baking dish.  In a saucepan, melt butter.  Add sugar but don't melt sugar.  Add vanilla, imitation butter & pour over dumplings, then pour Mountain Dew over dumplings & bake at 350 for 40 minutes.  Serve warm with fresh whipped cream or vanilla ice cream. 



Where does the name of this road come from?  Because we are always happy when we get home from a day of selling Real Estate and this roast is ready to eat.  Clean up is a breeze too.


1 roast*

1 pkg. Lipton onion soup mix

2 Tbsp. Worcestershire sauce

1 can (8 oz.) cream of mushroom soup

2 cloves fresh minced garlic

2 tsp. Kitchen Bouquet browning sauce

salt and pepper to taste


* Can be a beef or pork roast.  Expensive cuts do not taste better than inexpensive ones; size is determined by need.

Place roast in center of a large sheet of heavy duty aluminum foil wrap.  Salt and pepper roast.  Place remaining ingredients in a sauce pan.  Heat and mix only until blended.  Pour over roast and pull foil up and seal across top (I put one piece of foil running one way and one piece the opposite way) and ends; be sure it is sealed tightly, leaving space above and around roast.  Place in a cake pan & put in 250 degree oven for 10 hours.  Your roast is tender and juicy and your gravy is made. 

Note:  Two side dishes that go well with this roast.."Just like Fresh Cooked Green Beans" and "Slow Cooker Mashed Potatoes".  If you would like either of these recipes you are welcome to email me at d.annbrown@remax.net .  I will be happy to share them with you.



INGREDIENTS for enchiladas

2 lbs. ground hamburger meat

1 lg. yellow onion (chopped)

1 pkg. taco seasoning

1 lg. pkg. corn tortillas

1 T. real butter

salt and pepper

1 t. garlic salt

1/2 t. lemon pepper

1/2 t. onion powder

1/2 t. chili powder

2 c. montery jack cheese

2 c. longhorn cheese

2 c. colby/jack cheese

1/2 c. beef broth

vegetable oil

DIRECTIONS for enchiladas

In a lg. skillet while hamburger meat is browning add onion, garlic salt, lemon pepper, onion powder and chili powder to meat.  Drain grease off  meat & add taco seasoning, butter and beef broth.  Once blended turn off heat and add grated monterey jack and longhorn cheeses.  While this mixture cools you can prepare  the corn tortillas.  Place vegetable oil in a small skillet.  Once the oil has heated, place a corn tortilla in the skillet for 5 seconds and turn for another 5 seconds.  Remove tortilla and place on a lg. plate. Tortillas should be soft.  Continue this process with all of your tortillas.  Now it is time to move on to the cheese sauce while your tortillas cool.   

INGREDIENTS for cheese sauce

1 lg. carton of Velveeta Mexican Cheese

1/2 carton reg. Velveeta Cheese

1 c. cream of chicken soup

1 8 oz. container of sour cream

1 lg. can of chopped green chillies

1 lg. can of milnot

1/2 small jar Pace Picante (Med. Heat)

1 lg. can red enchilada sauce

2 cloves fresh minced garlic

salt and pepper

DIRECTIONS for cheese sauce

On low heat, in a large pan mix milnot, soup, green chillies, Pace picante, garlic & 1/4 can of red enchilada sauce.  When mixture is warm add cheeses. After the cheese has melted add sour cream and turn down to a simmer. If mixture is thick you can thin it down by adding a small amount of milk.    To build your enchilada place one heaping T. beef mixture to one end of a tortilla then sprinkle with a T. colby/jack cheese.  Roll tortilla and place seam in the bottom of your 13 X 15 casserole dish.  After rolling all the enchiladas pour cheese sauce on top and add the remaining enchilada sauce on top of cheese sauce. If you have cheese leftover from your enchiladas you can sprinkle on top.   Place dish in a 350 degree oven for aprx. 30 min. or until center bubbles.  You can also prepare these the night before (except baking)  and cook aprx. 1 hr. before serving.




GG-- (Gracious Grandmonther)--D'Ann

Sydney (our ten year old Granddaughter)

Our special time we spend together creating new recipes for our family. 

Secret Ingredients


Please note:  This is the only recipe I will not be able to share with you.  Sydney and I created this cookie recipe together one day while we were baking.  There are many "secret" ingredients in it.  The one ingredient that is not a secret is "LOVE".   We agreed that it would be our special recipe that only She & I would know.  I'm so sorry, but if you ever need some cookies, just let me know.  Sydney and I will be happy to make them for you!  We make them for our Grandson, Sydney's brother, Sage all the time. 


If you have any questions about these recipes or would like some of the recipes from our 2008  RE/MAX of Duncan "Spring Open House" you are more than welcome to email me at d.annbrown@remax.net           D'Ann

Shorty & D'Ann (Brown Team)

RE/MAX of Duncan