My mother-in-law makes these brownies and they are pretty much the best I’ve ever had. His entire family loves it when she makes them so when Ben asked me to make dessert for Mother’s Day I decided I would make these for my family. They turned out great!
4 oz. unsweetened chocolate
2/3 cup shortening
2 cup sugar
1 tsp. vanilla
1 1/4 cup flour
1 tsp. baking powder
1 tsp. salt
nuts or chocolate chips (about 1 1/2 cup) (I used chocolate chunks in mine)
Heat oven to 350. Grease a 13x9x2 pan. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar and vanilla then add eggs. Stir in remaining ingredients then fold in chocolate chips if using. Spread in pan. Sprinkle with more nuts or chocolate chips.
Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool and cut.
These are seriously the best brownies and they were a great dessert for our holiday.
Yesterday I was inspired to make some cupcakes since my birthday was coming up (today actually) and I already has some whipped vanilla frosting at home. I bought some strawberry cake mix but when I got home I found we were out of oil. I remembered seeing about mixing cake mix and soda before on Pinterest. Good thing we had just bought some soda the day before. I folded in some chocolate chips once it was all mixed up and they turned out pretty good, very light and fluffy.
1 box of cake mix (with pudding already in it is best) (I used strawberry this time)
1 can of soda (diet ginger ale in this case)
2/3 cup chocolate chips (optional)
Preheat oven to 350. Spray muffin pan or cupcake liners. Mix soda and cake mix together. Divide evenly about 2/3 full in prepared cups. Bake for 25 minutes. Allow to cool then frost.
This was a really sweet treat just in time for my birthday. I was surprised at how good the cake mix and the soda came out and I’m already planning my next flavor combinations.
Since our son is playing tee ball right now, I thought this would be a good game day recipe. And it is pretty good if you like chili dogs. I’m the only one in our family who does so it was a great recipe for me, but not for my family. I have the pickiest kids and the boy is the pickiest of the two so he was not feeling this one. But like I said it is great if you do like chili dogs. I tried to make it a little “healthier” but then I added sour cream and corn chips so I don’t know if it worked out quite like I had intended.
2 -15 oz cans turkey chili (I used no beans but you can add get the kind with beansif you prefer)
1 – 16 oz package turkey frankfurters
10 – 8 inch whole wheat tortillas
1 – 8 oz package Cheddar cheese, shredded
Preheat oven to 425 degrees
Spread 1 can of chili in the bottom of a 9×13 inch baking dish. Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili. Top with remaining can of chili remaining cheese.
Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.
Top with sour cream and corn chips.
Adapted from Peace, Love & Understanding
We boiled crawfish on Saturday and with Cinco de Mayo on Sunday I decided why not use the leftover crawfish to make a Mexican dish Louisiana style. Frying the crawfish give the tacos a nice and satisfying crunch. Since we boiled the crawfish I did not season them before frying since they already had plenty of seasoning from the boil. If using frozen crawfish they will need to be seasoned accordingly.
1 cup fish fry of choice ( I used Zatarains Southern Fish Fry)
1/2 cup yellow mustard
8 inch flour tortillas
Pepper Jack Cheese
Pico de Gayo
1 cup vegetable oil
Heat oil to 325 degrees. Mix mustard with 1 cup of water. In batches dip crawfish in mustard mixture then dredge in fish fry. Fry crawfish in batches until golden brown about 5 minutes stirring occasionally to keep from sticking together. While frying crawfish slice onion and caramelize in pan over medium high heat. Warm tortillas following package directions. To assemble spread tortilla with sour cream. Top with crawfish, cheese, onions, pico de gayo, and a little torn cilantro and enjoy.
I like to having breakfast for dinner. It was always a treat when I was growing up because it didn’t happen often. It probably won’t be for our kids since we have it quite a bit. Often brinner consists of scrambled eggs with grits, toast, and fruit. The other night I decided to have blueberry pancakes with fruit, something easy and light. I used the Betty Crocker blueberry muffin mix and cooked them on the Griddler. Our kids loved them.
1 pouch blueberry muffin mix (I used Betty Crocker)
1 tbsp flour
2/3 cup water
2 tbsp vegetable oil
Heat griddle to 300 or skillet on medium heat. Mix all ingredients together. Using about 1/4 of batter on the griddle or skillet cook until batter begins to bubble up. Flip and cook til golden brown. Makes about 6-9 pancakes.
I doubled the recipe and made about a dozen and a half pancakes and froze what we didn’t eat. In the morning I put a couple in the toaster oven and heat them up for our son’s breakfast.