Grandmas chocolate fudge frosting

 Makes enough for a 9×13 pan of brownies, approximately ½ inch thick

First make and cool a pan of your favorite brownies, cookie bars, cake etc

Ingredients:

• 6 T milk
• 6 T butter
• 1 1/3 C sugar
• ¼ t salt
• 1 t vanilla
• ¾ C good quality semi-sweet chocolate chips*

*Higher amounts of cacao in the chocolate chips help the frosting set.  My grandmother swears Ghirdellhi is the only way to go.  I used Guttiard and it was fine.  Any high quality semi-sweet chocolate chip should work.

Directions:

Combine milk, butter and sugar in sauce pan on stove.  Turner on burner to medium.  Stirring constantly, the mixture will heat and boil.

When it hits a rolling boil, continue and stir constantly for 1 minute.

Remove from heat.  Quickly add salt, vanilla and chocolate chips.

Stir continually until items combine and blend.  Watch closely, the mixture will go from shiny to flat in color.  This means it is cooling and starting to set.  When it appears thick (around 5 minutes after removing from heat), pour over brownies and spread quickly.  I mean VERY quickly.  You have about a minute until it hardens.  If you are using sprinkles etc keep them close at hand.

Cool, cut and serve.  Then say “thank you!!!” to my grandma Eleanor!

http://blogs.columbian.com/sugar-and-spice/2013/10/03/grandmas-boiled-icing-aka-fudge-frosting/

Stick of butter rice

• 1 c. uncooked white rice (NOT instant)
• 1 (10 oz) can of Condensed French Onion Soup
• 1 (10 oz) can of Beef Broth
• 1/2 c. of butter, sliced

Instructions

• Preheat oven to 425 degrees.
• In a 9x9 inch baking dish combine rice, soup and broth.
• Cut butter into slices and place on top of the mixture.
• Cover with foil and bake for 30 minutes.
• Remove cover and bake 30 minutes more.

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

http://www.thirtyhandmadedays.com/2014/01/stick-of-butter-rice/

Monte Cristo Strata

Blogger Stephanie Wise of Girl versus Dough shares a recipe for a cheesy and indulgent strata inspired by the flavors of a Monte Cristo sandwich.

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• Prep Time 15 min
 
• Total Time 60 min
 
• Servings 6

Ingredients

1

loaf (20 oz) country white bread, crusts removed and thinly sliced

1/4

cup spicy brown mustard

14

oz sliced Black Forest ham

3 1/2

cups shredded Gruyère cheese (14 oz)

3

tablespoons chopped fresh sage leaves

4

eggs

3

cups milk

2

teaspoons ground pepper

Directions

• 1Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• 2Place layer of bread slices in bottom of baking dish. Brush with 2 tablespoons of the mustard. Top with half of the ham slices, then sprinkle with 1 cup of the shredded cheese and 1 tablespoon of the sage. Repeat layers, reserving last 1 1/2 cups shredded cheese.
• 3In large bowl, beat eggs with whisk, then add milk and ground pepper; beat to combine. Carefully and evenly pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. Sprinkle with remaining cheese and 1 tablespoon fresh sage.
• 4Cover dish with sheet of greased foil. Let stand 30 minutes before baking.
• 5Bake about 35 minutes or until dish is baked through and bubbly. Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.
• 6Let stand 10 minutes before serving.

Expert Tips

You can prep this dish ahead of time, then cover and let it chill in the fridge overnight before baking.

Pair this richly flavored savory dish with fruit or a sweet wine like Riesling or Gewurztraminer.

You can swap some or all of the Gruyère cheese with sharp white Cheddar, if desired.

http://www.bettycrocker.com/recipes/monte-cristo-strata/4d8d162b-40a3-4c3b-82df-4c704c1e95cc?nicam2=Email&nichn2=Core&niseg2=BCD&nicreatID2=BCD_12_06_2014&utm_source=Email_newsletter&utm_medium=email&utm_campaign=BCD_12_06_2014 

One pot lazy stuffed peppers

what you'll need

• 2 Tbsp olive oil
• 1 lb extra-lean ground beef
• 1 medium yellow onion, finely diced
• 3 bell peppers, seeded and diced large
• 2 cloves garlic, minced
• 14.5 oz can petite diced tomatoes, with juices
• 14.5 oz can chicken or beef broth
• 8 oz can tomato sauce
• 2 tsp beef or chicken bouillon
• 2 tsp Worcestershire sauce
• 1 tsp Italian seasoning or oregano
• 1 cup white long grain rice, uncooked
• 1½ cups shredded cheddar cheese

let's do it

1. Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5–7 minutes, breaking into small pieces as it browns.
2. Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet.
3. Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
4. Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
5. Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

http://www.cherylstyle.com/simple-food-recipes/lazy-stuffed-peppers-recipe/

Crock pot cream cheese chicken chili

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin
• 1 t chili powder
• 1 t onion powder
• 1 8-oz pkg. cream cheese

 Directions

Put the chicken in the crock pot.

Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.

Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese.

Shred the chicken into large pieces
and serve over rice.

Can also serve in tortillas or taco shells.

http://completerecipes.com/Crock-pot-cream-cheese-chicken-chile.html

Kalua Pork in the crock pot

1 2.5-3.5 boneless pork shoulder (butt) roast
Sea salt (pink Hawaiian sea salt if you can find it; SMOKED Hawaiian sea salt if you can find that)
Hickory-flavored liquid smoke (if you can’t find smoked sea salt, or for a little more smokey flavor)

Instructions

Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks).  If using traditional kosher salt, decrease salt to 1-2 teaspoons.  Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.

Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Serve with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad). Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.

http://www.ourbestbites.com/2013/08/kalua-pork/

Company chicken casserole

• 4 boneless skinless chicken breasts
• 1 cup chicken broth
• 2 cloves garlic
• 2 wedges of onion
• 4 cups Pepperidge Farms Herb seasoned stuffing mix
• 1 cube butter (1/2 cup)
• 1 can Cream of Chicken soup
• 1 pint sour cream
• 8 oz frozen broccoli cuts – thawed (optional)

Instructions

1. Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.
2. Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).
3. Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.
4. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.
5. Blend the soup, sour cream and reserved broth together with a wire whisk.
6. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken.
7. Pour the soup mixture over the chicken, then top with the remaining stuffing mixture.
8. Bake for 30 min at 350°. Serve and enjoy!

http://www.cleverhousewife.com/2012/05/company-chicken-casserole/