Monday, February 22, 2010


It seems I've been doing a lot of sweet desert type things lately- I wonder what that means? I do want you to know that I did manage to loose 3 pounds last week. That takes my grand total up to 23 lbs lost!
I was really impressed with this recipe and kind of prefer it over the box ones. I even had to make two batches cause Steve didn't get enough of the first :)

3/4 c flour
2 eggs
1 c sugar
1/2 c butter softened
1/4 c cocoa powder
1/2 tsp vanilla
1/2 tsp salt

Sift flour, cocoa, salt and sugar into a bowl. Add butter, eggs, vanilla and mix well. You can use a hand mixer on medium speed, I just did it by hand it and was still delicious, just make sure it's mixed well. Pour batter into a greased 8x8 pan and bake at 350 for 20-25 minutes or until set.

*Note that the batter will be really grainy, don't let that put you off, the finished product is like chocolate velvet!

* For Mocha brownies add 2 tbs Pero to the cocoa.

Monday, February 15, 2010

Lemon Bars

I had to come up with a fast treat for Steve to take to some of our friends. I didn't have any chocolate chips, and no vanilla so basically all cookies were out of the question. I scoured my recipe books and settled on this. Super cheap and I usually always have lemon juice on had because of all the canning I do. I'm not a huge fan of lemon bars but these were better than the boxed kind. Enjoy!

3/4 c margarine softened
1/3 c sugar
1 1/2 c flour

Blend together then press into a 9x13 baking dish. Bake at 325 for 15-20 minutes.

3 eggs
1 1/2 c sugar
3 T flour
1/4 c lemon juice

Beat together and pour on top of hot crust, then bake for 20 more minutes or until set. Allow to cool slightly and sprinkle with powered sugar.

*The longer they cool the easier they are to cut and serve.

Monday, February 8, 2010

6 or 7 Layer Dip

I made this for the Superbowl and believe it or not I have never made a layered dip before now, it was good and a must have for Steve. I didn't have any green onions so ours was 6 layers instead of 7. I would also use the leftovers as dinner one night. Who doesn't like snacks for dinner?!

1 can re-fried beans
Taco seasoning
2-3 avocados mashed with a little chili powder
1 container sour cream
1 c shredded cheddar cheese
2-3 Tomatoes diced
green onions chopped
sliced olives

Mix beans with taco seasoning to taste. Spread in the bottom of a 9x13 baking dish. Spread avocados on top next, then sour cream, then sprinkle cheese, tomatoes, olives and onions. No need to heat or chill, you can eat it right away and it's awesome! Happy party-ing!

Monday, February 1, 2010

Chicken and Rice Chili Verde

This recipe came from the back of the Calrose Rice bag. I never dismiss those recipes, I don't think I have made one that disappointed me, I mean look where Tollhouse puts theirs, that's got to be worth something.

Steve did not get to try this, he was out of town and he doesn't like green chilies anyway, I love them. This was super quick and easy and it came out perfect, this first time!

1 Chicken bullion cube
non-stick cooking spray
4 large chicken thighs (I used breasts I think the thighs will be more juicy)
1 medium onion chopped
1 clove garlic minced
3/4 c calrose rice (is is different than long grain)
1 can (4 oz) diced green chiles
1/2 tsp crushed oregano
1 c frozen peas
1/4 c Monterey jack cheese

Dissolve bullion cube in 1-1/4 c hot water, set aside. Heat large frying pan over high heat (make sure you have a lid for your pan). Lightly coat pan with cooking spray and add chicken. Cook 3-4 minutes or until browned on the outside, remove from pan. Add onion, garlic to same pan and saute for 30 seconds. In pan mix rice, chiles, oregano, and bullion mixture. Arrange chicken in a single layer on top of rice. Bring to a boil, cover reduce heat to a simmer and cook for 25 minutes. Add peas and cook for another 5 minutes. Remove from heat and sprinkle with cheese, let stand for 10 minutes before serving.