Oh how I love these brownies!
3 Layers- Brownies, Marshmallows, Fudge... what could be better?
INGREDIENTS
2 cups white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, melted
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1 (16 ounce) package miniature marshmallows
1 cup brown sugar
1/2 cup water
2 (1 ounce) square unsweetened baking chocolate
2 tablespoon butter
2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan. Pop it in the fridge so it's ready for the next step.
In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 2 tablespoons butter and 2 teaspoons vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.
Don't store these in the fridge, they become rocks! Keep them at room temperature. They are especially good if you microwave them for 30 seconds before eating! Also great with icecream ;)
Wednesday, February 27, 2008
Wednesday, February 13, 2008
Chicken Wild Rice Soup
2 cans Campbell Chicken and Wild Rice
1 can Cream of Chicken Soup
1 box Rice-a-Roni Grain Wild Rice
2 Chicken Breasts- cooked and shredded (or you can use 2 of those Sams club Chicken Breast cans)
2 cups Chicken Broth (1 can)
1. Mix 2 cans Campbell Chicken and Wild Rice and 1 can Cream of Chicken Soup. Simmer.
2. In a different pan, mix Rice-a-Roni like directions on back of box say. After you bring to a boil, when you turn it down to simmer, add the Chicken Breast and Chicken Broth, and the Chicken and Wild Rice/Cream of Chicken mixture.
3. Simmer for about 30 min or so.
4. Enjoy!
1 can Cream of Chicken Soup
1 box Rice-a-Roni Grain Wild Rice
2 Chicken Breasts- cooked and shredded (or you can use 2 of those Sams club Chicken Breast cans)
2 cups Chicken Broth (1 can)
1. Mix 2 cans Campbell Chicken and Wild Rice and 1 can Cream of Chicken Soup. Simmer.
2. In a different pan, mix Rice-a-Roni like directions on back of box say. After you bring to a boil, when you turn it down to simmer, add the Chicken Breast and Chicken Broth, and the Chicken and Wild Rice/Cream of Chicken mixture.
3. Simmer for about 30 min or so.
4. Enjoy!
Thursday, February 7, 2008
Tuscan Soup
Jared really liked this one...
I cut the recipe in half and we still had more than enough
INGREDIENTS:
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced 1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
DIRECTIONS:
1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
I cut the recipe in half and we still had more than enough
INGREDIENTS:
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced 1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
DIRECTIONS:
1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
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