October 27, 2012

Mint Cream Cheese Brownies

8 eggs
2 cups butter, melted
4 cups sugar
3 cups flour
1/2 cup cocoa
4 tsp. vanilla
2 pinch salt

Mint Topping:
8 oz. cream cheese
1/2 cup heavy cream or milk
1 tsp. mint extract
1 lb. powdered sugar

1/2 cup butter, melted
1/4 cup cocoa
1 lb. powdered sugar
1/4 cup heavy cream or milk
1 dash salt

1.  To make the brownies:  Mix cocoa, sugar, and melted butter.  (Don't use an electric mixer just use a wooden spoon or they are pretty flat.)

2.  Add eggs 1 at a time and beat well after each addition.

3.  Add salt, flour, and vanilla. Pour into a greased cookie sheet 12x17 inch. Bake at 350 for 25 to 30 minutes.  Let cool completely.

4.  Make the mint topping:  Mix the cream cheese, cream, mint extract, and powdered sugar together until smooth. Spread on the cooled brownies. Put in freezer until mint layer has firmed up.

5.  Make the frosting:  Mix the butter and cocoa together.  Add the powdered sugar, salt and cream mix until smooth. Spread the chocolate frosting on the mint layer.

From Jane J.

October 23, 2012

Parmesan Chicken Bake

6 chicken breasts
1 cup light mayonnaise or greek yogurt (or 1/2 of each)
1/2 cup fresh parmesan cheese, plus more for topping
1-1/2 tsp. seasoning salt
1/2 tsp. pepper
1 tsp. garlic powder

1.  Preheat oven to 375℉.  Spray a 9x13 inch glass pan with nonstick cooking spray.  Lay the chicken in the pan.

2.  Mix together the mayonnaise, parmesan cheese, salt, pepper, and garlic powder.  Spread evenly over each piece of chicken.  Be sure to cover all the exposed chicken so it doesn't dry out.  Sprinkle with more fresh parmesan.

3.  Bake for 45 minutes.

Reheats well in the microwave.

From My Kitchen Escapades

October 19, 2012

Oreo Truffle Brownies


a 9x13 inch pan of your favorite brownies.  (I used these)
26 Oreo cookies
1 (8 oz) package cream cheese, softened (regular or lite)
4 oz. white chocolate or white almond bark

1.  Make brownies and let cool completely.  

2.  Crush the Oreo cookies completely.  Add softened cream cheese and mix until completely incorporated.  (Use a hand mixer if desired) Spread over cooled brownies.  

3.  Melt white chocolate and drizzle over brownies or drizzle over individual brownies if you want a little fancier presentation.  Chill brownies in fridge about 10-20 minute until chocolate is set.  Store in refrigerator.

October 16, 2012

Chocolate Pumpkin Muffins (2 ingredient)

1 Devil's Food Cake Mix (or use spice or white)
1 (15 oz) can pumpkin puree
Chocolate chips, optional

1.  Preheat oven to 350℉.  Line or grease 18 muffin cups.

2.  Mix together cake mix and pumpkin until well combined.  Add chocolate chips if using.

3.  Divide dough among muffin cups.  Bake for 20-25 minutes.

October 12, 2012

Crockpot Ranch Pork Chops

4-6 pork chops
1 packet dry ranch seasoning
1 (10.75 oz) can cream of chicken soup (you can use 2 cans if you want more gravy)

1.  Place pork chops in a crockpot.  Add cream of chicken soup and ranch seasoning.  Cook on high for 4 hours or low for 6.  (Or use frozen pork chops and cook for a couple more hours.)

Good served over mashed potatoes, noodles, or rice.

From Picky Palate

(Bad picture, good food)

October 8, 2012

Crockpot Cube Steak and Gravy

Cube steak  (about 2-4 lbs.)
2 (10.75 ounce size) cans cream of mushroom soup
1 envelope onion soup mix (Lipton)
3/4 cup water
salt and pepper to taste

1.   Place all ingredients in a crock pot. Cook on low all day. Serve over rice or mashed potatoes or with your favorite side dishes.

 From The Post-It Place

October 3, 2012

Crockpot Loaded Baked Potato Soup

5 lbs russet potatoes, diced, NOT Peeled (yukon gold are great also)
5 TBS garlic
1 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives, green onions or shredded cheese for garnish

1.  Combine potatoes, garlic, onion, and chicken broth in your crockpot, cook on low for 8 hours or on high for 5 hours.

2.  Add cream cheese and either purée soup in food processor or stir until melted.  (My family prefers the potatoes in chunks, not pureed). Serve warm topped with bacon, sour cream, shredded cheese & chives if desired.

From It's Whats For Dinner