CHOCOLATE LOVER’S FAVORITE MINT BROWNIES
From “A Pinch of Salt Lake” Cookbook
Family favorite
(Used to be Justin’s “specialty”)—he’s not here to make them anymore—sob,sob,sob!!!!
Brownies:
2 cups sugar
1 cup butter, softened
4 eggs
4 1-ounce square unsweetened chocolate
Or
¾ cup cocoa mixed into ¼ cup melted margarine or butter
2 ½ cups sifted flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla extract
1 cup broken walnuts or pecans
Mint frosting:
4 Tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
½ teaspoon peppermint extract
Few drops pink or green food coloring
Glaze topping:
6 Tablespoons butter
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325o. In a large bowl, cream together sugar, and butter until fluffily. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9 x 13-inch baking pan and bake for 30 to 35 minutes or until no imprint is left when touched with finger. Do not over bake.
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pin or green frosting and spread by tipping pan; refrigerate.
Sunday, June 5, 2011
Summer Chicken and Veggie Pasta
Hey sistas, here is an easy meal that I just came up with tonight, and that Danny and I loved! We get one of those fresh produce boxes every other week, and had a bunch of veggies I needed to use up before they went bad. I love meals with lots of veggies incorporated into the main dish, so looked at what I had in the fridge, freezer, and pantry, put it all together, and ended up really liking it!
Ingredients:
1 box Pasta Roni, fettucini flavored (and the water, milk, and butter for preparing it)
6 chicken tenders
sea salt and fresh ground pepper
rosemary
basil
italian seasoning
parsley
olive oil
1 bunch green onions, chopped
2 minced garlic cloves
few handfulls fresh spinach
1 zucchini
1 yellow summer squash
Couple dashes red pepper flakes
2 tomatoes, chopped
Season the chicken generously with sea salt, ground pepper, and rosemary, and bake at 375 for 18 minutes (or until done). Begin cooking the Pasta Roni as directed with the water, milk, and butter. Also add basil, rosemary, and a little Italian seasoning to the pasta mix. While cooking, heat olive oil in a skillet. Saute garlic, green onions, and spinach for a few minutes until spinach is slightly wilted. Set aside in a bowl. In the skillet now saute the zucchini and summer squash with the red pepper flakes for a few minutes until softened. Add the spinach mixture and tomatoes. the chicken is done, cut it into thin slices and add that and then the finished pasta roni. Mix it all together in the skillet, and enjoy!
Ingredients:
1 box Pasta Roni, fettucini flavored (and the water, milk, and butter for preparing it)
6 chicken tenders
sea salt and fresh ground pepper
rosemary
basil
italian seasoning
parsley
olive oil
1 bunch green onions, chopped
2 minced garlic cloves
few handfulls fresh spinach
1 zucchini
1 yellow summer squash
Couple dashes red pepper flakes
2 tomatoes, chopped
Season the chicken generously with sea salt, ground pepper, and rosemary, and bake at 375 for 18 minutes (or until done). Begin cooking the Pasta Roni as directed with the water, milk, and butter. Also add basil, rosemary, and a little Italian seasoning to the pasta mix. While cooking, heat olive oil in a skillet. Saute garlic, green onions, and spinach for a few minutes until spinach is slightly wilted. Set aside in a bowl. In the skillet now saute the zucchini and summer squash with the red pepper flakes for a few minutes until softened. Add the spinach mixture and tomatoes. the chicken is done, cut it into thin slices and add that and then the finished pasta roni. Mix it all together in the skillet, and enjoy!
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