Old Fashioned Brownies with Chocolate Cream Cheese Frosting

Old Fashioned Brownies with Chocolate Cream Cheese Frosting

Yields 12

Ingredients:

1 1/2 cups all-purpose flour
1/3 cup cocoa powder*
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup butter, melted
2 large eggs
1 tsp vanilla extract
3 Tbsp milk 
1 recipe Chocolate Cream Cheese Frosting, recipe follows 

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt, set aside. In a separate mixing bowl, using a wooden spoon, mix together granulated sugar, light-brown sugar and melted butter until combine. Stir in eggs and vanilla extract and mix until blended. Add in half of the flour mixture and mix just until combine, add in milk and mix just until combine, then add remaining flour mixture and mix just until combine (batter will be very thick). Pour batter into a buttered 8x8 baking dish and spread into an even layer. Bake in preheated oven 40 - 45 minutes until center is nearly set. Allow to cool completely then frost with Chocolate Cream Cheese Frosting and cut into squares (the frosting is a must for this recipe). Store in an airtight container.

*If you want a stronger chocolate flavor, you can use 1/2 cup cocoa powder instead of the 1/3 cup listed. I just wanted a more mild chocolate flavor for this brownie so I like 1/3 cup, but I have tested out both.

Chocolate Cream Cheese Frosting

Ingredients:

5 oz cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla
2 cups powdered sugar
1 1/2 Tbsp cocoa powder

Directions:

In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and butter until smooth and fluffy, about 1 minute. Add in vanilla and powdered sugar, then sift in cocoa powder and mix until smooth and fluffy, about 1 minute.

Recipe Source: Cooking Classy

Andes Mint Cookies Recipe

This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

• 1 Devil's Food Cake Mix
• 1/2 cup oil
• 2 eggs
• 1 package of Andes Mints (or 2!)

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!

Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Recipe from here...

Hawaiian Haystacks

This is one of my favorites when we're having company over cause everyone gets to build their own with what toppings they like.  Plus it's an affordable way to make a lot of food.  And since you use veggies and fruit on top - no additional sides needed!  Yay!

Ingredients

• 2 cans cream of chicken soup
• 2 frozen chicken breasts
• milk
• rice (about one cup per person)
• other toppings (see below)

Directions

Place frozen chicken breasts in crock pot and cook on low for 3-4 hours.  Take the chicken out of the crockpot and cut/shred into bite size pieces.  Pour the gross chicken water that's left in the crockpot down the kitchen sink.  Put the chicken back in the crockpot and cover with soup.  Add enough milk to make the desired consistency (so it will easily pour over the rice, like a gravy).  Cover and cook on low for 2-3 hours.

Cook the rice.  Serve the sauce over cooked rice. Then top with whatever toppings you want.  These are what we like...

Toppings

• shredded cheddar cheese
• pineapple tidbits
• mandarin oranges
• raisins
• sliced olives 
• diced green onion (I'm the only one who eats this, so I usually don't bother)
• shredded coconut
• chow mein noodles
• diced tomatoes (usually use canned)
• peas (I use frozen cause Jake hates canned)
• diced green pepper
• soy sauce

or anything else that you think would be good, like...

• cashews 
• almond slivers
• water chestnuts
• mushrooms
• celery 

Crockpot Catalina Apricot Chicken

http://busycooks.about.com/od/chickenrecipe1/r/crockaprchix.htm

This super simple four ingredient crockpot recipe is so delicious and flavorful. Serve over hot cooked rice, pasta, or couscous. In response to the 'very sweet' comments, I added a couple of tablespoons of apple cider vinegar the last time I made this, and we loved it!

Ingredients:

• 6 frozen skinless, boneless chicken breasts (not thawed)
• 1 pkg. dry onion soup mix
• 1/2 cup Catalina salad dressing
• 1 cup apricot preserves or jam
• 2 tablespoons apple cider vinegar
• 1 tsp. dried thyme or basil leaves
• 1/8 tsp. pepper

Preparation:

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice or pasta. Serves 6

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Mint Brownies from Snort

http://www.ourbestbites.com/2010/03/mint-brownies/

Mint Brownies
Recipe by Our Best Bites

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk 
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.