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