I am not usually a fan of homemade brownies- but these will stay in my recipe book forever. I tried out my food storage "eggs" on these and they were great. If you want more information let me know.
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
Monday, February 11, 2008
Thursday, February 7, 2008
Vodka Sauce-and it won't make you drunk:)
Have you ever heard of Vodka Sauce? It's a kind of pasta sauce and it is DELICIOUS!!! Steve doesn't like spaghetti sauce and I love pasta, so this discovery is just what we needed, we both really like it. You should try it out.
Last night for dinner I cooked up a box of pasta (some sort of tube shaped noodles).
Then in a separate pan I cooked some chicken and then cubed it. Then I poured the sauce, 1/2 a bag of frozen mixed veggies and 2 pressed garlic cloves over the chicken, let it cook for about 10 more minutes, then poured it over the noodles-it was a hit with all of us!
Last night for dinner I cooked up a box of pasta (some sort of tube shaped noodles).
Then in a separate pan I cooked some chicken and then cubed it. Then I poured the sauce, 1/2 a bag of frozen mixed veggies and 2 pressed garlic cloves over the chicken, let it cook for about 10 more minutes, then poured it over the noodles-it was a hit with all of us!
Saturday, February 2, 2008
coupons
If you don't know about coupons.com check it out. Most grocery stores will double coupons up to 99 cents. I know shoprite and stop and shop take internet printed coupons- but walmart does not.
Parmesan Ranch Chicken
1/2 cup melted butter
3/4 cup breadcrumbs
1/2 cup parmesan cheese
1 packet Ranch salad dressing mix
4 chicken breasts
Mix breadcrumbs, parm cheese, and ranch mix together in a bowl (I like to do mine in a baggie so I can toss my chicken for coating).
Spilt the crumb mixture in half and freeze the rest for next time. (or you can use all of it)
In a separate bowl, melt your butter. Rinse your chicken and pat dry--then dip in butter. Proceed to coat your chicken (bag or bowl) with the ranch mixture. Place in a 9x13 pan, uncovered, at 375 for 50 minutes...
3/4 cup breadcrumbs
1/2 cup parmesan cheese
1 packet Ranch salad dressing mix
4 chicken breasts
Mix breadcrumbs, parm cheese, and ranch mix together in a bowl (I like to do mine in a baggie so I can toss my chicken for coating).
Spilt the crumb mixture in half and freeze the rest for next time. (or you can use all of it)
In a separate bowl, melt your butter. Rinse your chicken and pat dry--then dip in butter. Proceed to coat your chicken (bag or bowl) with the ranch mixture. Place in a 9x13 pan, uncovered, at 375 for 50 minutes...
Chicken and Bows
Chicken and Bows
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips or cubes
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a seperate pan, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese.Drain pasta; add to chicken mixture and toss to coat. Serve half of the mixture immediately.Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips or cubes
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a seperate pan, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese.Drain pasta; add to chicken mixture and toss to coat. Serve half of the mixture immediately.Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).
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