Peppermint Candy Cane Brownies

SLICES of HEAVEN!!!

Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring

Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter

Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)

First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it isunsweetened. If you're not familiar with baking chocolate, it comes in squares like this:

Give those squares a rough chop so they'll be easier to melt:

Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)

Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.

In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:

Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.

Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to thischocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one.Or two.

Chile Lime Chicken Tostadas

• 1 can diced green chilies
• 4 cloves of minced garlic
• 1 Tbsp. chili powder
• 3 Tbsp. lime juice
• 1 diced medium onion
• 2 lbs. boneless chicken breasts
• 1 can fat free refried beans, warmed
• 10 tostada shells
• Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Put chicken back in juice in cooker.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.

Carmelitas

This is my new favorite and go-to dessert.

Carmelitas 

2 1/4 cup oats 

2 cups flour  plus 6 tablespoons 

1 cup butter softened  

1 1/2 cup brown sugar 

1 tsp baking soda 1 tsp salt

 1 17 oz jar of caramel sauce (2 small jars) 

1 bag milk chocolate chips 

 Mix together oats, 2 cup flour, butter, brown sugar, baking soda, salt. Press half the mixture into a 9 x 13 pan and bake at 350 degrees for 10 minutes. Meanwhile, mix 6 tablespoons of flour into the caramel sauce. Remove the oat crust from oven and pour the chocolate chips all over it. Then top the caramel mixture on top of that.  Pour the remaining oat mixture over the caramel and place in the oven for another 15-20 minutes.  Caramel should be bubbling out.  Allow to set for a few hours.  

Chili Lime Chicken Tostadas

This is from my friend, Kristi. It's really yummy and super easy!!

Chile Lime Chicken Tostadas

• 1 can diced green chilies
• 4 cloves of minced garlic
• 1 Tbsp. chili powder
• 3 Tbsp. lime juice
• 1 diced medium onion
• 2 lbs. boneless chicken breasts
• 1 can fat free refried beans, warmed
• 10 tostada shells
• Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Put chicken back in juice in cooker.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.

Skillet Chicken with Broccoli, Pasta and Parmesan Cheese

I got this from Amber over at Whatscookin?





Skillet Chicken with Broccoli, Pasta, and Parmesan Cheese
(from My kitchen cafe)

2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
3 tablespoons olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces ziti (penne makes a great substitution – I’ve used both with great results)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (depending on how much broccoli you want)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 cup heavy cream
3/4 cup grated parmesan cheese (asiago was the cheese in the original recipe and can be interchanged, but I always have parmesan on hand so I used that)
1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally. Add Broccoli, sun dried tomatoes, and 1 1/2 c water and cook 2-3 minutes. Uncover and return heat to medium high. Stir in cream, parmesan, and reserved chicken and continue to simmer, uncovered until sauce is thickened and chicken is warmed through. Off the heat stir in lemon juice and salt and pepper. Serve.

Southwestern Lasagna

I got this recipe from Jen's Yummy Fun

8 small flour tortillas
3-4 chicken breast, cooked and shredded I used a rotiseree(see tip here)
1/2 sweet onion (see tip here)
1 can Rotel (diced tomatoes and green chilies)
1 sm can diced green chilies (I puree these for the kids)
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper
1/2 tsp garlic
1/2 tsp sugar
1/2 tsp garlic salt
1 C frozen corn
1 Can (drained) black beans
juice from 1/2 lime
1/4 C water (as needed) ( I didn't use any)
1/4 or less chopped cilantro (to taste for garnish)
3 C monterrey jack cheese - grated


Combine cooked chicken, onions, Rotel, green chilies and spices into a pan and saute. Let simmer until slightly bubbly. Then add corn, black beans and water if necessary to obtain a ever so slightly soupy consistency.

Lightly grease baking dish. Layer 2-3 tortillas on the bottom, cutting one in half if necessary to relatively cover the bottom of your pan. Scoop 1/2 chicken mixture on top of tortillas then with 1/2 monterrey jack cheese. REPEAT (tortillas, chicken mixture and cheese. Then with a pizza cutter slice 2 tortillas into little triangles, place on top of casserole and garnish with fresh cilantro. Serve with guacamole and sour cream or ranch dressing.

Preheat oven 350, bake 20 minutes covered and approx 20-30 more minutes uncovered.

WAY YUMMY!

Ham and Cheese Sliders {What's cookin}

24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip
{poppy seed sauce}
1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. worschestershire sauce
in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.
** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Courtesy of What's Cookin