Chocolate filled Brownies

Brownies are one of the simplest and best baked treats there is. Several years ago a friend of mine told me how her mom would stuff Hershey bars in the center or let them melt on top after baking.  Really??? Talk about sinful.  Then about a year ago a parent shared a brownie at school that had Symphony bars in the center.
Here's what you will need:

2 brownie mixes. I usually use the regular fudge brownie mix but decided to use the

milk chocolate mix in honor of "National Milk Chocolate" day. Not the best decision I ever made,

stick with the regular fudge brownie mix. Prepare the mix by the instructions on the box. Place half

in the bottom of a sprayed baking dish and save the other half for the top.

2 or more candy bars. I know it sounds crazy, but I usually have the best

luck finding these at the Dollar General Store.

(you can also use the chocolate Hershey bars if you want)

This day I only had two bars so I chopped them and sprinkled them on top of the bottom layer.

If you have enough you can lay them solid in the center... which is how I prefer.

Then top the candy bars with the remaining batter at bake at 350 for 30-45 minutes.

The chocolate will be runny so cool well before serving.

Sorry I didn't get a picture of these after they had been baked, but try them today.

Chicken Enchilada

While we are a meat and potato kind of family, this has got to be one of my families favorites. When I say family I mean everyone, mom, dad, brother, child, husband and so on. If you decide to make this recipe, be sure to have plenty of people over for dinner or send a covered dish to a neighbor.

You will need....
1 pack of chicken breast boiled and shredded                                                                                                                            ***the recipe call for canned chicken so feel free to use it.
1 can refried beans, your pick buck I like the seasoned ones
3 cups shredded cheese                                                                                                                                                                        *** you can use the pre-shredded Mexican cheese or any kind you choose. I like to shred a block of sharp cheddar or monterey jack.
Salsa of our choice
16 oz sour cream
1- 8oz block cream cheese
2 cans cream of chicken soup
2- 8 count packs of tortillas

Here's the how to:

Place chicken in a large skillet and add 1-2 cups salsa and simmer.

The longer it simmers the more flavor in the meat.

For assembly, I clean off my counter and make a line.

Next, spread the beans onto the tortillas and sprinkle with cheese.

Scoop the chicken on top of that.

Roll up and place in 2 casserole dishes, 6 in each

Back in the skillet (you'll get the left over flavor of the chicken and salsa) melt together the cream cheese, cream of chicken soup and sour cream.

Pour over the top of the rolled up tortillas and top with remaining cheese.

Bake at 350 until hot and bubbly.... 15-20 minutes.

Hot out of the oven.

We like to eat with spanish rice or salad **

** Salad **

This is the salad I make to serve with this dish.

1 head leafy green lettuce

1 dice tomato

1/2-1 can rinsed pinto beans

Crushed chips (Fritos Bar-b-q twist, Cool Ranch or Cheese Doritios)

Creamy Italian or ranch dressing

Cooking

Quick & Easy Sides

Carrots

Mini Meat Cups

Cheesy Chicken Stuffing

Mexican Chicken

Macaroni

Angel Hair Chicken

Noodle Salad

Breakfast Bread

Chicken Dip

I know I should have a picture to go with the recipe, but I don’t. None the less I can’t resist posting. This dip is super easy and very tasty.

Spicy Chicken Dip

2 10 cans of chicken (or you can boil your own)

2 blocks cream cheese

1 cup ranch dressing

3/4 cup hot sauce (*I generally don’t use that much)

1 1/2 cup cheese

Melt cream cheese, dressing , and sauce together. Stir in chicken, 1/2 the cheese. Dump into a baking dish and top with remaining cheese and bake at 350 until hot and bubbly.

Spring Break

So, while most people dream of spending the week in some exotic location, I must admit that I am quite contempt to spend mine right here at home. Five long days with absolutely nothing to do other than what I want to.

Today, I chose to spend my afternoon in the kitchen. I love to bake and cook but it can turn in to a challenge rushing home with only a few hours to get something to the table. (I also learned a valuable lesson today…. I need double ovens… which is something I already knew and a whole story in itself. Don’t you just wish you could snap your finger a get a room remodel? I think I will call Oprah & Nate for help). The menu for today:

Ham (which is baking @ Mama’s)
Squash (which I ended up turning into a casserole )

Macaroni & cheese

Carrots

Chocolate Thin Layer Cake

All 12 pans waiting to be filled and baked

The finsihed product

The inside

Rolls
Sweet tea

All of that for the three of us? Hardley! I talked Marsha (yes, I call my mama by her first name…. don’t know why. I think because when I was little that’s what everyone else called her. Ms. Kearney swears I called her that in kindergarten.) into taking Braley to gymnastics and told her if she would get the ham baked I would bring the rest. I think she got the better end of the deal.

Just as a side note please kow that I was sure to get my 2 miles in before pulling up to that feast.

“Like mother like daughter”? Not this time.

If you are keeping up with my blog you will quickly realize there are two things I love dearly…. my family (especially my Braley) and cooking. Lord only knows where I inherited my cooking gene or love of it. My mama will openly admit this fact, she cannot cook and hates to cook. She doesn’t mind washing dishes but would rather take you to Backyard before she dirtied her pots cooking for you.

Since I have been roped in to the bloggin’ network and have now became addicted…I will try to be somewhat productive and post a recipe at least once a week. (There goes my cookbook.)

This recipe came from my dear friend Franne and I will forever be grateful. Before this dish my child’s favorite meal was okra and tomatoes.

Angel Hair Chicken

Boneless Skinless Chicken Breast (3-4 depending on how much meat you want)
* In a pinch I substituted chicken tenders and now prefer them

Wash, cube and place in crock pot.


Melt the following in a sauce pan.

½ tub Chive and Onion Cream Cheese
1 sick of butter
1 packet Good Season dry Italian dressing
1 can Golden Mushroom Soup

Pour mixture over chicken. Cook on med/low heat in crock pot until chicken is tender. Serve over angle hair pasta,

This is wonderful to place in the crock-pot before heading out to church. When you get home the only thing to do is boil the noodles and pot some bread in the oven or add a salad.

The only food critic that matters :)

Enjoy!

Not your Mama's Macaroni

Back in the fall our family journeyed over to the Knuckle’s home for a barbeque. Mrs. Linda had made some of the most interesting macaroni that I had ever tasted. Now, in true Southern (& Baptist) girl fashion I couldn’t leave without asking for the recipe.

Tonight I whipped up this quick little dish and took to the church for Wednesday night supper. Needless to say there wasn’t much left to photograph when I got home. (I would have included a photo of the brownies, but they were devoured before I could even get one….guess that means they must have been tasty)

Lord only knows where I learned to cook because growing up my mama wasn’t much of one. Finally with age she has just learned to admit she hates to cook and would rather eat out.

So back to the whole point of this blog (should we start an a.d.d. anonymous group… I think several of us will openly admit to it) ….. here is the recipe.

I hope that you enjoy!

Boil noodle of choice until tender but not fully done. ( I like ziti but elbow works as well)

After boiling and draining your noodles mix in the following:

1 cup mayo (don’t cheat with Miracle Whip it won’t be the same)
1 8oz mild or sharp cheddar ( I generally use mild)
1 8oz mozzarella
1 can cream of mushroom soup
1 small jar of diced Pimentos

Mix well and bake on 350 for 45 minutes to 1 hour. ( A deep dish works best)