One Bowl Brownies

We had vanilla ice cream in the freezer so I put my thinking cap on to make a dessert that went with the ice cream and I came up with brownies! These brownies are delicious! I am not a chocolate person so brownies are a big step for me, but warmed and served with melting vanilla ice cream works for my taste buds. My husband is a die hard chocolate fan and he loved these. When we were on our cruise there was a dessert called chocolate molten cake served with vanilla ice cream and it was the favorite dessert of our entire table minus mine of course. Needless to say my husband said these brownies reminded him of chocolate molten cake, but not as chocolaty as the cake, which is a big plus for me. If you are a fan of fudgy chocolate brownies these are for you, but they are not for you lovers of a cake brownie.

One Bowl Brownies

Fudgy Goodness

4 (1 ounce) squares unsweetened chololate (I substittued with 12 tablespoons of cocoa and 4 tablespoons of oil)

3/4 cup butter or margarine

2 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees
2. Microwave chocolate and butter or margarine in a large bowl at HIGH for 2 minutes or until butter or margarine is melted. Since I was not using chocolate squares I melted the butter first and then once melted stirred in the cocoa.
3. Stir until chocolate/cocoa is melted. Stir in oil (if using cocoa and not chocolate squares). Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts (if using).
4. Spread in greased 13 x 9 (I used ) inch pan. Bake for 35 minutes.Do not overbake. 

Recipe from Allrecipes

Cheese-Stuffed Chicken Breasts

This recipe is YUMMY! It has easily become one of our favorites to make. It is easy to make but the flavor is still outstanding. You cannot go wrong with this recipe!

Cheese-Stuffed Chicken Breasts

Moist and popping with flavor

 Please forgive my picture. It certainly doesn't do the justice this delicious chicken deserves!

4 skinless, boneless chicken breast halves (I usually only have 3 in the package)

1/2 of an 8-ounce tub cream cheese (I used fat free this last time to cut calories and the final result tasted just the same)

2 tablespoons purchased dried tomato pesto (I use Classico jarred sun-dried tomato pesto sauce & spread)

3/4 cup Panko Japanese-style bread crumbs (I cut it to 2/3 cup since I only had 3 chicken breasts)

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried basil, crushed

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 cup milk

1 tablespoon olive oil or vegetable oil

1 tablespoon butter or margarine

1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine cream cheese and pesto. Spoon a rounded tablespoon of the cheese mixture into each pocket (I stuff the breasts equally until there is no mixture left); set aside.
2. In a shallow bowl combine panko, Parmesan cheese, basil, garlic powder, and pepper. Place milk in a second bowl shallow bowl. Dip stuffed chicken in milk to moisten and in panko mixture to coat.
3. In a large skillet heat oil and butter over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees) and golden brown, turning once.

Recipe from Better Homes and Gardens New CookBook 15th Edition 

Carrot Cake with Cream Cheese Frosting

Please forgive me for taking so long to post another recipe. Between mainly working the closing shifts for my job and working opposite shifts as my husband it has left very little time to experiment in the kitchen. Plus, we were gone for a week on a wonderful 7 night western Caribbean cruise! My husband and I felt like one of the main activities that we participated in while on the cruise was eat, eat, and eat. There was always food available and it was always presented beautifully and tasted delicious. Anyways, onto this yummy recipe. While flipping through one of my favorite cookbooks (thanks to my in-laws) I saw this carrot cake recipe and decided it was just what my taste buds were craving! Plus, I bought 100% pure vanilla from Mexico and wanted to give it a try. This cake was so moist and delicious. I also brought some to my co-workers and every single one raved about it and wanted the recipe. My boss is still asking for more :)

 Here we are on our cruise with our HUGE slices of cheesecake!

An example on the cruise of their art presentations all made out of food!

Carrot Cake

Deliciously Dense & Moist

 

4 eggs, lightly beaten

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon (optional, but I added it)

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups finely shredded carrots (lightly packed)

3/4 cup vegetable oil

1 teaspoon vanilla (I added this step myself)

1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8 x 1 1/2 inch round cake pans. Line the bottoms of pans with waxed paper; grease the paper. Set pans aside.

2. Preheat oven to 350 degrees. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

3. In another bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. Stir until combined. Spread batter evenly into prepared pans.

4. Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off wax paper. Cool thoroughly on wire racks.

5. Frost with cream cheese frosting (see recipe below). If desired sprinkle chopped pecans (see below) over frosting. Cover and store in the refrigerator for up to 3 days.

Cream Cheese Frosting

Icing

2-8 ounce packages of cream cheese

1/4 cup butter

3 cups confectionery sugar; sifted

2 teaspoons vanilla

Topping

1/2 cup finely chopped pecans (if desired); toasted

1-2 tablespoons butter; melted

1. Preheat oven to 350 degrees.

2. Combine 1-2 tablespoons melted butter with chopped pecans. Spread an even layer on baking sheet.

3. Bake 10-12 minutes or until lightly toasted; flip pecans half way through baking time.  

4. Beat cream cheese and 1/4 cup butter until smooth.

5. Add sifted confectionery sugar one cup at a time; beat after each addition until smooth.

6. Add vanilla and beat until smooth.

7. Taste and adjust as needed.

8. Frost cake and sprinkle with toasted pecans.

Carrot Cake recipe from Better Homes and Gardens New Cook Book 15th Edition

Cream Cheese icing from Me but idea created from combining various other recipes

Pot Roast

My mom made the best pot roast and it was always such yummy comfort food for me. I was in the mood for my mom's comfort food this week so I decided pot roast was in order. Plus, it always helps when the roast happened to be on sale at my favorite grocery store Publix (shout out for my husband) :)

Pot Roast

Yummy Flavorful Comfort Food

1 2-lb bottom round roast
5 carrots
3 celery
1/2 onion
4 cloves fresh garlic
5 potatoes
1 packet of onion soup
salt
pepper
garlic powder
oregano
basil
parsley

1. If cooking in the oven; preheat to 350 degrees
2. Quarter potatoes and chop carrots, celery and onion
3. Wash roast and place in baking dish or crock pot
4. Cut 4 slits (2 on each side) in the roast. Place garlic cloves in the slits
5. Season very generously both sides of the roast with salt, pepper, garlic powder, oregano, basil and parsley
6. Place quartered potatoes and chopped carrots, celery, and onion around the roast
7. Place 1 packet of onion soup in a measuring cup and add 4 cups of warm water. Pour over everything and add more water if necessary to cover 3/4 of the roast and all the potatoes are submerged
8. Sprinkle all the previous seasonings on everything and gently stir
9. If cooking in the oven place lid on pan or cover tightly with foil for approx. 3 hours (time will depend on the size of the roast) and you have reached the appropriate internal temperature and vegetables are tender when poked
10. If cooking in the crock pot cover with the lid and cook on low for approx. 8 hours or on high for 4 hours. Again, the time will vary depending on the size of your roast. Ensure the roast has reached the appropriate internal temperature and vegetables are tender when poked.

Recipe from my Mom

S'More Cookie Bars

With the recent increase in outside temperatures here in Sunny Florida my mind has started drifting to previous summers and camping. When we go camping there always has to be an evening of S'Mores! Which for those of you who know me know that I love S'Mores, but oddly enough in general I do not like chocolate or marshmallows. With my mind on camping and my cravings for S'Mores intensifying I knew something must be done fast. I began googling S'More bars in order to find a recipe that does not require camping and campfires :) I was amazed at the amount of S'More bar recipes on the Internet, but I decided to stick with the S'More Cookie Bar recipe from the trusty Hershey Chocolate site. Boy oh boy am I glad I tried this recipe! It was so yummy, moist and definitely took care of my S'More craving :)

S'More Cookie Bars

Yummy, Moist and Curves Your S'More Cravings

1/2 cup butter or margarine; softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) Hershey's Milk Chocolate Bars
1 cup marshmallow creme

1. Preheat oven to 350 degrees
2. Grease 8-inch square baking pan
3. Beat butter and sugar in large bowl until light and fluffy
4. Add egg and vanilla; beat well
5. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended
6. Press half of dough into greased pan
7. Arrange chocolate bars over dough, breaking as needed to fit
8. Spread with marshmallow creme
9. Scatter bits of remaining dough over marshmallow creme; carefully press to form a layer
10. Bake 30 to 35 minutes or until lightly browned
11. Cool completely in pan on wire rack
12. Cut into bars. 16 bars.

Recipe from Hershey's Kitchens

Sausage and Sun-dried Tomato Pasta

Now that I am working full-time and my husband works well over full-time we are not able to get to the grocery store as soon as we would like. So, I have found myself having to be very creative with the ingredients that I have on hand. As well as keeping in mind that we want it to be yummy and something that will warm-up well for future meals during our busy week. This recipe is not from scratch but it is still very yummy. Some may wonder why I am posting a post that is not from scratch, but the majority of my readers work full-time like me so this recipe will be perfect for them. The entire time I was in the kitchen cooking my husband was raving how yummy it smelled. Once it was served he continued to rave how yummy it tasted :)

Sausage and Sun-dried Tomato Pasta

Delicious Fast Weeknight Meal

1 package of pasta of your choice (I combined what I had on hand which was rotini and ziti)
1 package Mild Italian Sausage; cut into bite-size pieces
1-2 tablespoon extra virgin olive oil
1 tablespoon of oil from the sun-dried tomatoes
1 cup sun-dried tomatoes; chopped
1/2 green pepper sliced (or whatever vegetable you may have hand)
2 cloves fresh minced garlic
1 jar of Classico Alfredo Sauce
Pepper

1. Cook pasta according to package directions
2. In a large skillet heat both oils over medium-high heat
3. Add sausage and saute until cooked 
4. Add sun-dried tomatoes and green pepper (or vegetable of your choice) and saute for approx. 5 minutes to allow the sausage to absorb the flavors
5. Add fresh minced garlic and saute just until the smell becomes fragrant
6. Add alfredo sauce and lower heat to low and cover skillet. Allow to simmer for 5-7 minutes.
7. Add cooked pasta to skillet and stir until combined
8. Sprinkle with pepper and serve immediately

Recipe created by Me

Baked Mahi Mahi

I am not sure why but for some reason I have had this subconscious fear of cooking seafood especially fish. I have always been afraid that I would not be able to tell when it is cooked through and I would then overcook it. I was raised loving seafood and my dad is by far the best cook when it comes to seafood. I have never tasted such flavorful and delicious seafood as I have when he cooks it. There once was a comedian that said something along the lines that he would never understand the people who say they love seafood but then smother it in tartar and cocktail sauce lol. That is me except when my dad prepares seafood! When I order seafood at a restaurant I have to have bowl of tartar sauce so I was determined to prepare seafood like my dad does. Please forgive me but I must compliment myself on this recipe I made. It was phenomenal and I didn't need any tartar sauce! After talking with my dad I bit the bullet and conquered my fear in the kitchen and can I say I am so glad that I did. This recipe was DELICIOUS!

Baked Mahi Mahi

Phenomenally Delicious

2 Mahi Mahi Fillets
1 lemon
1-2 tablespoons Butter
2 cloves minced garlic
garlic powder
onion powder
complete seasoning
salt
pepper

1. Preheat oven to 350 degrees
2. Wash Mahi Mahi fillets and place each on their own piece of foil
3. Squeeze lemon juice on fillets and place 2 lemon slices on top of foil
4. Place butter and minced garlic on top of fish. For the butter and minced garlic measurement divide by 4 to ensure you season both side of each fillet for a total of 4 sides.
5. Sprinkle generously with garlic powder, onion powder, complete seasoning, salt and pepper
6. Place seasoned side down on top of lemon wedges.
7. Repeat steps 2-4 for the top side of the fillet. Place 2 lemon slices on top of fillet
8. Repeat steps 2-6 for the second fillet
9. Close foil tightly but ensure their is a space between the foil and fillets. In essence you are creating a pocket so the fish is also steamed
10. Bake for approx. 20 minutes or until fish is opaque and beginning to become flaky. Do not overcook the fish because is will dry out very fast 
11. Serve immediately

Recipe inspired by my Dad and created by Me