Monday, February 11, 2008


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

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.

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!

Saturday, February 2, 2008


If you don't know about 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...

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).