Sausage-Filled Crêpes

Ingredients

1 pound ground pork sausage 
1 small onion, diced 
2 cups (8 ounces) shredded Cheddar cheese, divided 
1 (3-ounce) package cream cheese 
1/2 teaspoon dried marjoram
Crêpes
1/2 cup sour cream
1/4 cup butter or margarine, softened 
1/4 cup chopped fresh parsley
Sliced tomato 

Preparation

1. Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well. Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.
2. Spoon 3 tablespoons filling down center of each Crêpe.
3. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
4. Bake, covered, at 350° for 15 minutes. Stir together sour cream and butter; spoon over crêpes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.
5. Note: Crêpes may be assembled and frozen. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350º for 40 minutes. Proceed as directed.

                                                 Source : myrecipes.com

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Orange-Caramel Crepes

Ingredients

The crepes:
4 large eggs
1 cup milk 
1 cup all-purpose flour
1 tablespoon sugar
About 4 Tbsp. unsalted butter, for frying crepes

The sauce:
3/4 cup heavy cream
10 caramel candies, unwrapped 
2 (2-by-1/2-inch) strips fresh orange peel (removed with a vegetable peeler)
3 tablespoons water
3 tablespoons fresh orange juice 
Vanilla ice cream, optional

Preparation

1. Prepare batter: Combine eggs, milk, flour and sugar in a blender and blend at medium speed until smooth.
2. Prepare sauce: Combine cream, caramels, orange peel, water and orange juice in a small saucepan; place over medium-low heat and cook, stirring occasionally, until smooth. Keep warm.
3. Heat a nonstick 9-inch skillet over medium-high heat. Add 1/2 Tbsp. butter; coat pan. Tilt pan and add 1/4 cup batter; swirl to spread batter in a thin, even layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1 minute more. Turn crepe out onto a clean kitchen towel and fold in half twice. Repeat with remaining batter; add butter as needed.
4. Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on top. Serve with ice cream if desired.

                                                         Source : myrecipes.com

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Chicken, Spinach, and Mushroom Crepes

Ingredients

Cooking spray
1 cup thinly sliced onion 
1 (8-ounce) package presliced mushrooms
3 cups chopped cooked chicken breast 
1/2 cup sliced green onions
3/4 teaspoon salt, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter 
2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk 
1/4 teaspoon black pepper
10 Basic Crepes
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.
2. Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.
3. Preheat broiler.
4. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

                                               Source : myrecipes.com

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Egg Crepes with Sausage

Ingredients

Filling:
1 (12-ounce) package reduced-fat breakfast sausage {Check for Gluten} $
1/2 cup finely chopped onion
3 ounces fat-free cream cheese
3/4 cup reduced-fat sour cream

Crepes:
1 large egg 
4 large egg whites
3 tablespoons 1% low-fat milk
Cooking spray
Chopped fresh parsley (optional)

Preparation

1. To prepare filling, cook sausage and onion in a large nonstick skillet over medium-high heat 9 minutes or until browned, stirring to crumble. Add cream cheese to sausage mixture, stirring until melted. Stir in sour cream. Remove pan from heat; cover and keep warm.
2. To prepare crepes, place egg, egg whites, and milk in a blender; process 15 seconds. Let stand 8 minutes.
3. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Pour about 2 tablespoons egg mixture into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute or until edges are dry, batter is almost set, and bottom is brown. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over, and cook an additional 20 seconds. Remove to a plate. Repeat procedure 7 times with remaining batter.
4. Spoon about 1/4 cup filling into center of the less-browned side of each crepe. Fold sides over filling; roll up. Place 2 filled crepes, seam sides up, on each of 4 serving plates. Garnish with chopped fresh parsley, if desired. Serve immediately.

Note: The amount of batter needed is a little less than 2 tablespoons per crepe, so use shallow scoops of batter to ensure you get 8 crepes.
                                                        Source : myrecipes.com

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Asparagus Chicken Crepes

Ingredients

2 eggs
3/4 cup(s) milk 
1/2 cup(s) all-purpose flour
3/4 teaspoon(s) sugar
1/2 cup(s) condensed cream of chicken soup, undiluted
1 teaspoon(s) Worcestershire sauce
Dash ground nutmeg
1 cup(s) chopped cooked chicken 
1 cup(s) cut fresh or frozen asparagus, thawed 
1/3 cup(s) chopped fully cooked ham 
1/2 cup(s) grated Parmesan cheese, divided 
1/2 cup(s) heavy whipping cream, whipped
1/3 cup(s) mayonnaise 

Preparation

• For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
• Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
• In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese.
• Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown. 

                                                          Source : myrecipes.com

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Honey Ricotta Crepes

Ingredients

Crepes:
2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 tablespoon(s) granulated sugar
1 1/2 cup(s) milk 
4 large eggs
1 teaspoon(s) vanilla
1/4 cup(s) butter, melted 

Filling:
1 cup(s) ricotta cheese
1 tablespoon(s) orange juice 
1 tablespoon(s) orange zest
1 tablespoon(s) honey or maple syrup

Topping:
Slivered almonds
Chocolate sauce (optional)

Preparation

1. Combine the flour, salt and sugar in a medium-sized bowl.
2. In another, smaller bowl, beat together the milk, eggs, and vanilla.
3. Make a well in the flour mixture and pour in about half the liquid mixture.
4. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
5. Stir in the butter.
6. Cover and let sit for 10 minutes - 1 hour
7. Heat the pan until its medium-hot.
8. Wipe the bottom of the pan with a bit of butter or oil (a paper towel works well).
9. Pour a scant 1/3 cup batter into the bottom of the pan, pick it up, and tip it in a circular motion so the batter covers the bottom of the pan.
10. Cook until the bottom begins to brown and you can slide a spatula under it.
11. It will hold together quite well, so you can flip it over easily.
12. Cook briefly on the other side, and place on a warm plate.
13. Cover until the remaining batter is cooked.
14. Prepare filling by mixing together ricotta, orange juice, zest and your sweetener.
15. Roll filling into crepes, and top with slivered almonds and more syrup or even chocolate sauce for dessert style crepes.

                                                  Source : myrecipes.com

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Chocolate Decadence

Ingredients

Cooking spray 
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk 
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter 
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white 
8 teaspoons semisweet chocolate chips

Preparation

1. Preheat oven to 350°.
2. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
3. Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
4. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

                                                                      Source : myrecipes.com

 

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Chocolate Cake with Marshmallow Frosting

Ingredients

• Cake:
• 2 cups all-purpose flour 
• 2 cups sugar 
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs 
• 1 cup sour cream
• 1 cup milk 
• 3/4 cup vegetable oil 
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon instant espresso powder
• Frosting:
• 4 large egg whites 
• 1 1/2 cups sugar 
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

 

Preparation

1. 1. Make cake: Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans that are at least 2 inches deep.
2. 2. In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt until well combined. In a medium bowl, whisk eggs, sour cream, milk, oil and vanilla together until smooth. Mix egg mixture into flour mixture on low speed, scraping down sides of bowl once or twice, until smooth. Dissolve espresso powder in 1/2 cup of very hot water and stir into batter. Divide batter evenly between pans. Bake, rotating pans halfway through, until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes.
3. 3. Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pan and turn cakes out onto rack to cool completely.
4. 4. Make frosting: Put egg whites, sugar, cream of tartar and salt in a large, clean metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or allow bottom of bowl to touch water). Adjust heat as needed to maintain a simmer. Cook mixture over medium-low heat, beating with an electric mixer on medium-high speed, until frosting holds stiff peaks, about 7 minutes. Remove bowl from heat, add vanilla and continue to beat until frosting is glossy and billowy, 1 to 2 minutes longer.
5. 5. Assemble cake: Level cake layers with a serrated knife, if desired (see instructions below). Place 1 cake layer, bottom side up, on a serving dish. Spread evenly with about 2 cups frosting. Top with second cake layer, bottom side up. Spread remaining frosting evenly over top and sides of cake.
6. Frost Like a Pro
7. Follow these simple steps and people might think you bought your dessert at a bakery.
8. Step 1. Level it.
9. If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.
10. Step 2. Frost the middle.
11. Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting. Place the second layer on top and gently press down.
12. Step 3. Finish it.
13. Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.

                                              Source : myrecipes.com

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Yellow Cake with Fudge Frosting

Ingredients

• Cake:
• 3 large eggs 
• 1 tablespoon vanilla extract
• 1 cup half-and-half
• 2 cups cake flour
• 1 2/3 cups sugar 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
• Frosting:
• 5 ounces unsweetened chocolate, chopped
• 8 tablespoons (1 stick) unsalted butter, cut into 8 slices
• 2 teaspoons instant espresso powder
• 2 cups confectioners' sugar 
• 1/3 cup half-and-half
• 1 teaspoon vanilla extract

Preparation

1. 1. Make cake: Preheat oven to 350°F. Generously grease and flour 2 8-inch round cake pans that are at least 2 inches deep. Line bottom of pans with parchment; grease parchment. Lightly beat eggs, vanilla and 1/4 cup half-and-half.
2. 2. In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, baking powder and salt. Add butter and remaining 3/4 cup half-and-half. Beat on high speed for 1 1/2 minutes. Scrape down sides of bowl. Add egg mixture in 2 batches, mixing for about 10 seconds at low speed after each addition. (Don't worry if the batter looks a bit curdled.) Divide batter evenly between pans and bake, rotating pans halfway through, until a toothpick inserted in center of a cake comes out clean, 35 to 40 minutes.
3. 3. Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pan; turn cakes out onto rack to cool completely.
4. 4. Make frosting: Put chocolate, butter and espresso powder in a metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or allow bottom of bowl to touch water). Cook over medium-low heat, stirring often, until butter and chocolate have melted, espresso powder has dissolved and mixture is smooth. Remove pot from heat. In a large bowl, whisk confectioners' sugar, half-and-half and vanilla together until smooth. Beat chocolate mixture into sugar mixture until glossy.
5. 5. Assemble cake: Level each cake layer with a serrated knife, if desired (see "Frost Like a Pro," below). Place 1 cake layer, bottom side up, on a serving plate. Spread top evenly with about 3/4 cup frosting. Top with second cake layer, bottom side up. Spread remaining frosting evenly over top and sides of cake.
6. Frost Like a Pro
7. Follow these simple steps and people might think you bought your dessert at a bakery.
8. Step 1. Level it.
9. If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.
10. Step 2. Frost the middle.
11. Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting. Place the second layer on top and gently press down.
12. Step 3. Finish it.
13. Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.
14.                                    Source : myrecipes.com

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Vanilla Cupcakes with Vanilla Bean Frosting

Ingredients

• Cupcakes:
• 8 ounces cake flour (about 2 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup butter, softened 
• 1 1/4 cups sugar 
• 2 large egg yolks 
• 1 teaspoon vanilla extract
• 1 cup whole buttermilk
• 3 large egg whites 
• 1/4 teaspoon cream of tartar
• Baking spray with flour
• Frosting:
• 1 cup sugar 
• 1/4 cup water
• 1/2 vanilla bean
• 3 large egg whites 
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup butter, softened (optional) 

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.
3. 3. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
4. 4. To prepare frosting, place 1 cup sugar, 1/4 cup water, and vanilla bean in a saucepan; bring to a boil. Without stirring, cook 3 minutes or until a candy thermometer registers 250°; discard vanilla bean. Combine 3 egg whites, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Reduce mixer speed to low; continue beating until mixture cools (12 minutes).
5. 5. Beat 1/4 cup butter until light and fluffy, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth. Top cupcakes with frosting.
6. Note: Nutritional analysis includes butter.
7. VARIATION 1: Chocolate Cupcakes
8. Prepare Vanilla Cupcakes, decreasing the cake flour to 7 ounces (about 1 3/4 cups). Stir 1/2 cup unsweetened cocoa into flour mixture. Increase sugar to 1 1/2 cups. Decrease vanilla to 1/2 teaspoon. Melt 2 ounces unsweetened baking chocolate, and stir into batter after adding flour mixture and buttermilk. Prepare Vanilla Bean Frosting, ­increasing sugar to 1 1/3 cups and increasing water to 1/3 cup. Omit butter. Fold 1/4 cup unsweetened cocoa into meringue. Shave 1 ounce bittersweet chocolate over frosted cupcakes. SERVES 24 (serving size: 1 cupcake) CALORIES 185; FAT 6.6g (sat 3.9g); SODIUM 151mg
9. Proper Chocolate Shavings: Use a block or bar of good chocolate for your garnish of chocolate curls. If you rub your thumb over the surface two or three times and then shave, the curls will be less brittle and less likely to crack and break.
10. VARIATION 2: Red Velvet Cupcakes
11. Prepare Vanilla Cupcakes, adding 1/4 cup unsweetened cocoa to cake flour mixture. Stir 1 (1-ounce) bottle red food coloring into batter. Omit the Vanilla Bean Frosting. Place 3 tablespoons butter and 1 (8-ounce) block 1/3-less-fat cream cheese in a large bowl, and beat with a mixer at medium-high speed until smooth. Add 2 cups powdered sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; beat until smooth. Add red food color paste to icing; stir. Place frosting in a zip-top plastic bag; seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe on top of cupcakes. SERVES 24 (serving size: 1 cupcake) CALORIES 201; FAT 8.4g (sat 4.9g); SODIUM 186mg
12. Stylish Swirls: Dot the thick frosting with a few drops of red food color paste, and stir gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe out.
13.                                       Source : myrecipes.com

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Brownie in a Mug (6 Variations)

Ingredients:

1/4 cup sugar
1/4 cup flour
2 tablespoons cocoa
1 pinch salt
2 tablespoons vegetable oil or 2 tablespoons melted butter
5 tablespoons water
1/4 teaspoon vanilla extract (optional)

Directions:

1. Add all of dry ingredients to mug.
2. Mix well with a fork or small whisk until blended.
3. Add oil or melted butter, water, and vanilla.
4. Mix well (add mix-ins if using).
5. Put in the microwave and cook on high heat for 1 minute 40 seconds - 2 minutes (less time for a more moist brownie, more time for a more cake-like brownie).
6. Add toppings or a scoop of ice cream and enjoy!
7. Variations:.
8. Mounds: add 1-2 tablespoons chocolate chips and a sprinkling of sweetened flaked coconut on top of cooked brownie.
9. Peanut Butter Swirl: add 1-2 tbsp creamy peanut butter into mix before microwaving, or add 1 tablespoons on top of brownie after its cooked (I've noticed the peanut butter swirl tastes best with peanut butter on top of the brownie after it's cooked).
10. Berry Jam: top cooked brownie with 1-2 tablespoons melted berry jam (strawberry, raspberry or blackberry is best. Just heat in microwave until melted then pour over brownie).
11. S'mores: top cooked brownie with mini marshmallows and graham cracker crumbs.
12. Candy Bar: mix in 1-2 tablespoons of your favorite chopped chocolate candy bar into the mix before heating, or add m&ms.
13. Caramel Sea Salt: drop 2 salted caramels into the middle of the mix before heating, and once done top with a light sprinkle of sea salt.

                                                       Source : food.com

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Best Gooey Brownie Recipe EVER

Ingredients:

1/2 cup butter, melted
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda (omit if you don't want the crunchy crust)
1 cup semisweet chocolate

Directions:

1. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
3. In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
4. In another large bowl; combine the sugar, melted butter, and vanilla extract.
5. Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
6. Gradually add in the flour mixture to the egg/sugar mixture.
7. Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
8. Mix the chocolate chips into the batter.
9. Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
10. (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).

                                                                    Source : food.com

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"Whatever Floats Your Boat" Brownies!

Ingredients:

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

WHATEVER FLOATS YOUR BOAT ADDITIONS

1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 -2 cup raisins
1 -2 cup chopped maraschino cherry
1 -2 cup chopped nuts
1 -2 cup M&M'
1 -2 cup Reese's pieces
1 -2 cup miniature marshmallow

 

 

 

Directions:

1. Preheat oven to 350°F.
2. Grease an 8 inch square pan or line with foil.
3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time and stir until well combined.
6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7. Fold in "WHATEVER FLOATS YOUR BOAT"!
8. Spread in pan and bake for approximately 25 minutes.
9. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10. Cool completely before cutting into squares.
11. For vegetarian omit the marshmallows.
12. For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

                                                    Source : food.com

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Crock Pot Chicken Taco Mea

Ingredients:

3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast

Directions:

1. Dissolve taco seasoning into chicken broth.
2. Place chicken breasts in crock pot and pour chicken broth over.
3. Cover and cook on low for 6-8 hours.
4. With two forks, shred the chicken meat into bite-size pieces.
5. To freeze, place shredded meat into freezer bags with the juices.
6. Press out all the air and seal.

                                        Source : food.com

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