Brownies

Oh Brownies. How I love them. I truly truly love them. And Officer Hottie...well, he loves them too. And so do our children. And so does everyone in Officer Hottie's office. Especially Coach. She really loves them. I got this recipe off of Recipe Zaar and it is my go-to recipe every time. The original recipe calls for nuts (which I am not a fan of in brownies) and also has a glaze (which Officer Hottie thinks will ruin the integrity of the brownies) so I'll show you how I make them but at the bottom of this post you can click for the link that will take you directly to the Recipe Zaar original recipe. I hope you enjoy them as much as we do!

You will need ...

1 c sugar

1/2 c butter

1/3 c unsweetened cocoa powder

2 eggs

1 tsp vanilla

2/3 c flour

1/2 tsp baking powder

1/4 tsp salt

Put the sugar, butter and cocoa powder in a pan over medium heat. Stir until the butter is melted, then remove from heat. You can let it boil for a bit if you want the sugar to dissolve but I've found that leaving it as it actually makes for an awesome brownie. Coach says, "What were those awesome crunchy bits??" So, to dissolve or not to dissolve ... the choice is up to you.

Once the butter has melted, and the sugar has dissolved to your liking, turn off the heat.

Add the vanilla to your eggs and beat them senseles.

I think the next step is called "tempering the eggs". Take a little bit of the cocoa/butter mixture and add it to the eggs. This is to bring the eggs up to temperature so when you add them to the pan they don't cook. At least, I think that's the theory behind it.

Then add the eggs and vanilla to the pan, stirring them in until well combined.

Place the flour, baking powder in a salt in a small bowl. Stir to combine and then add it to the pan with the eggs and cocoa mixtures.

Stir until well combined and then add everything to a well greased 8x8 pan. Or, in my case, a pie plate since for some reason I still don't have an 8x8. Go figure.

Put it in a 350 degree oven for 25 minutes. Then try to feed some batter to your 19 month old. He'll probably run away screaming because he has no idea why you are trying to feed him poop. Or what he thinks is poop. At least, that's the only reason I could come with for the running away.

Feed the batter to your other children who come running in when they realize there is brownie batter and the baby turned it down.

Then the baby will decide to try it.

He will like it. And wont' let go of the spoon.

When you finally pry it away ...

He will have a tantrum.

Until you show him that there are more goodies in the oven.

I didn't have enough cocoa powder so these are a bit lighter than normal and turned out a little less chocolately. Still delcious though.

Enjoy!

For a printable recipe go HERE

Three Cheese Chicken Penne Florentine

When I saw this recipe in the Camp Gilead 60th Anniversary Commemorative Cookbook I earmarked it right away. Generally speaking I try to limit our amount of dairy as Little J is fairly sensitive and will get all congested. Sometimes, however, I could care less about a little congestion and I embrace dairy and all its cheesy glorious goodness. So Little J, my apologies. I know you won't complain tonight, but tomorrow when you can't breathe through your nose you may have some words for me.

You will need ...

1 tsp olive oil

cooking spray

3 c thinly slice mushrooms

1 c chopped onion

1 c chopped red bell pepper

1 tsp dried oregano

1/4 tsp fresh ground pepper

1 (16 oz) container fat free cottage cheese

4 cups hot cooked whole wheat penne pasta

2 cups cooked, cubed or shredded chicken

1 c grated cheddar cheese, divided

1/2 c grated parmesan, divided

1/2 c milk

1 (10 3/4 oz) can cream of chicken soup

Chop up your bell peppers ...

... and slice up your mushrooms ...

... and dice up your onion ...

...and add them all to a pan, over medium heat with just a bit of olive oil.

While the veggies are getting tender, take your spinach ... 

and chop it up. Just a course chop. Don't worry about being too fancy. 

I forgot about the noodles. I usually forget something. At least I remembered before it was too late. Before you start anything, start a large pot of water to boil. Add your noodles.

While the noodles are boiling, and the veggies are cooking, put your cottage cheese in a food processor and blend it up until it is nice and smooth.

When your veggies are nice and tender ... 

add the chopped spinach, pepper and oregano. Stir it around a bit until the spinach starts to wilt.

While the spinach is working on wilting, chop or shred your chicken.

To a bowl, add your chicken, the soup, the cottage cheese, the parmesan and cheddar cheeses and milk.

and mix it all up! Pretty!!

Your noodles should be done by now, and your spinach should be wilted. Take your drained hot noodles ...

and your hot veggies and add them to your bowl of cheesy creaminess.

Mix everything together and add it to a greased 9x13 pan.

Pop it into a 425 oven for 30 minutes.

While it bakes take care of this situation ...

(I'm mean, really Mrs. Hottie. You in-laws are coming over. Have you no shame?)

Ah, but when you present your in-laws with a meal this delicious, they're bound to overlook the dirty dishes and maybe ... just maybe ... do them for you. Weirder things have happened!

For a printable version click HERE

Chicken Enchiladas

I apologize for the length I am going between posts. I'm sure your families are starving as you sit faithfully by your computer, every day, just waiting, WAITING for Mama Hen to post something. Or not. I've actually realized my family and I eat a lot of the same ol' stuff. We are creatures of habit. I have resolved to be a little more adventurous ... hopefully you'll enjoy what you see.

Today's meal is chicken enchiladas. It's a recipe I truly made up all by myself. It stays well in the fridge, and reheats well in the microwave or oven.  

You will need ...

Olive oil

butter

Garlic

1 can cream of chicken soup

1 15 oz can pinto beans, drained and rinsed

1/2 onion, chopped

1 1/2 lbs (or so) chicken

diced green chilis

large can green enchilada sauce

12(ish) whole wheat tortillas

Cheese

For the chicken in this recipe I just used two breasts, plopped them in some water and brought it to a boil. When the chicken was cooked through I put it on a cutting board and using two forks, shredded it.

("Should't I get a picture with your wedding band in it?"Officer Hottie asks. He's so cute.)

In a skillet add the butter and olive oil. Then add the onion and garlic. Cook until tender. 

Once tender, add the cream of chicken soup and diced green chilis. You also need to add about 1/2 can of water at this point. You don't want it to be "soupy" but if it should be "saucy".

Add the shredded chicken. Here's where I cheat a little bit and add some other flavors my family likes. I usually add a bit more garlic powder, some onion powder, some chili powder and cumin. I like it to taste Mexican-y. I just add these flavors to taste so add as much, or as little, as you and your family like. 

Then add the pinto beans. Stir everything together and bring it to a low simmer.

While your "insides" are simmering, add a little bit of enchilada sauce to the bottom of a 9x13 pan. 

Take one tortilla ... 

Put some cheese in it ...

then add some filling. I use about 1/3 of a cup.

Roll two sides of the tortilla in ...

Fold up the bottom ... (look honey! My wedding band!)

And my trick to keep oozing to a minimum is to make a triangle at the top before folding it all the way down.

Then add it to the pan.

You may have a few extra. Good thing I had a pie plate just lying around.

 

Make sure to cover them with some more cheese and the rest of the enchilada sauce. It should be fairly goopy. I like goop.

 Bake these in a 375 degree oven, covered, for about 25 minutes, then take the foil off and cook for another 10 minutes until the cheese on top is brown and crispy. 

Since it is Sunday, I am feeling lazy and haven't gotten around to making a "printable" version. Sorry. Hope you can try these and enjoy them regardless!