Sour Cream Noodle Bake

Sour Cream Noodle Bake

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

I obviously didn't take this picture. I forgot last night and now it's in a tupperware container looking not as pretty as this one. Anyway, we all really liked this meal. Such simple ingredients making very kid friendly, in my opinion. I bet this would freeze well too. Make a whole batch and freeze half of it. We ate ours with garlic toast. Mmmm.

Chicken Fried Chicken with Country Gravy

Chicken Fried Chicken
4 boneless skinless chicken breasts
1 tsp salt
2 tsp pepper
1 sleeve saltine crackers, crushed
1 cup flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Place chicken breasts between 2 sheets heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Season with half the salt and pepper. Set aside.
Combine cracker crumbs, flour, baking powder, and remaining salt and pepper. In a separate bowl whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture; dredge in cracker mixture again. Pour oil to a depth of 1/2-inch in a large skillet. Over medium high heat fry chicken 5 minutes per side until golden brown. Remove to wire rack in a cookie sheet. Keep chicken warm in a 225*F oven.

Country Gravy
1/2 cup vegetable oil
3/4 cup flour
1 teaspoon salt
4 cups milk
Heat oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat  until browned, about 5-10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If gravy becomes too thick, add more milk.

This has always been one of Sean's favorite meals and tonight was my first time making it. It's so satisfying to cook food you know people will love.  And then watch them enjoy it. Ahhhh. The chicken was delicious! That crust is awesome and the chicken was moist and tender on the inside.
Unfortunately I burned the gravy a little. I used the left over oil from frying the chicken and I think that was a mistake. It was already over cooked and it just didn't turn out. So, for the gravy I would suggest using a new batch. of oil. Next time I'll know how to make it better!

I got the recipe for the chicken here. The gravy recipe wasn't making sense to me so we found a different recipe for that here.

Homemade Copycat Big Mac Recipe

Homemade Copycat Big Mac Recipe:

(Makes 4 burgers)

Ingredients:Burger:4 sesame seed hamburger buns
4 additional bottom halves of hamburger buns
Special sauce (recipe below)
Shredded lettuce
2 pounds ground beef, split into 8 patties and grilled/cooked
Dill pickle slices
8 slices cheddar cheese

Special Sauce:1/2 cup mayonnaise
2 Tablespoons French dressing
4 teaspoons sweet pickle relish
1 Tablespoon minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Directions:Mix all sauce ingredients together until combined and let chill in the fridge.  To assemble, starting from the bottom:  bottom bun, special sauce, shredded lettuce, hamburger patty, two dill pickles, slice of cheese, additional bottom bun, special sauce, shredded lettuce, hamburger patty,  two dill pickles, top bun.

WOW!!! De-freaking-licious! I can't believe how good these were. That sauce tastes exactly like the real stuff. Sean chose this for his special birthday dinner. It was amazing. We obviously chose not to add the extra bun and burger patty and I think it would have been way too much for us if we had. 

You HAVE to use shredded lettuce and cheese singles or this won't taste nearly as good. Will be making these again!!!

Who need's McDonalds?!

Ultimate Chocolate Peanut Butter Cake

Ultimate Chocolate Peanut Butter Cake
Ingredients:
For the Chocolate Cake Layers

2 cups all-purpose flour

2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
For the Peanut Butter Frosting

10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter
For the Chocolate-Peanut Butter Glaze

8 ounces bittersweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
Instructions
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans.
Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
For the Chocolate Cake Layers
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them
well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the
vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the
bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for approximately 25 minutes, or until a cake tester or wooden toothpick inserted in the center
comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully
peel off the paper liners, and let cool completely. Wrap the cakes in plastic wrap and place in the
freezer for at least half an hour, or up to a couple of days, in advance.
For the Peanut Butter Frosting

4. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.

Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and
scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3
to 4 minutes.
5. Add the peanut butter and beat until thoroughly blended.
For the Chocolate-Peanut Butter Glaze

6. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut

butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is
smooth.
7. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Assemble the Cake
8. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3
cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last
layer on top and frost the top and sides of the cake with the remaining frosting. Refrigerate the
frosted cake for at least half an hour to set the frosting.
9. To decorate with the Chocolate–Peanut Butter Glaze, simply pour the glaze over the top of the
cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down
the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze
and frosting to set completely. Remove about 1 hour before serving.

Wow this cake was intense. And way more work than I was expecting. If I ever get to take cooking classes I would love to learn more about making layer cakes. I suck at it. I did take a picture of the whole cake but it looks terrible so I just didn't post it. It turnout pretty on the inside though :)

This is one of those recipes where you need to read through the whole thing first before you start cooking. There were a lot of things I messed up on. And it probably wouldn't have felt like so much work if I did what the blogger suggests and make it over a couple of days.

When you make the chocolate glaze, let it cool/set for a few minutes before pouring it on the cake. Mine was all runny and warm so it just spilled over the top of the cake and pooled up on the plate. So hideous.

It was very rich and delicious though. The kids gobbled it up! It's a lot like the strawberry cake I made where the frosting in the middle would have been plenty.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 chicken breasts, cooked and diced or shredded
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

 

Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

  This was so easy to make. A little bit of prep but nothing too terrible. I really liked that everything cooked in the broth and that it was a one-pot dish. 

 

I wasn't particularly fond of the taste of cream of chicken soup. I liked the creaminess of the soup but not sure that you really need 2 whole cans of soup. I think one would be just fine.

(this is for you, Katelyn) And for the chicken, by the way, I decided to roast it in the oven instead of boiling it. Mine always turns out chewy. Blech. Roasting was way better. Season with olive oil, salt, and pepper. Bake at 350 for 35 minutes, or until cooked through. I used boneless, skinless chicken breasts.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1 16-oz. can pumpkin puree
2 c. sugar
2 eggs
1 c. vegetable oil
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 c. flour
2 tsp. cinnamon
1 12-oz. pkg chocolate chips

Mix pumpkin sugar, eggs, and oil. When well mixed, add remaining ingredients. Bake on a greased cookie sheet at 350F for 12 minutes. Makes 2-3 dozen.

Super easy recipe. Moist and soft deliciousness. These are my favorite cookies :)

Strawberry Cake

Strawberry Cake

 1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

This was a super easy cake! And way good and moist. A couple of things though:

1. I couldn't find frozen strawberries in syrup so I used canned pie filling. I ended up using 1 whole can plus 1/4 cup of another can. It's really thick so I would suggest diluting it with a bit of water. Then you would only need one can.

2. There was a lot of frosting on this. I'm kinda thinking this cake would be better as cupcakes with a thin layer of frosting on top. And you could probably half the frosting recipe. For me, the frosting in the middle of the cake was all I needed.

3. This recipe says to bake for 20 minutes. Mine took 30 minutes to bake.

Cheesy Zucchini Bake

Cheesy Zucchini Bake

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

- See more at: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html#sthash.KrwaODRW.dpuf

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese)
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste

Preheat oven to 350F. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

This was good! There were a couple of things we didn't like though. Sean doesn't like the seeds in it so next time I will scoop out the seeds and pulp. And I didn't like the skin on the outside so I will peel it off next time. But the flavor was good and I loved the cheese on it. Oh, another thing was that the baking time didn't seem long enough and leaving it uncovered I felt like it was getting dried out. After 45 minutes in the oven I covered it with foil and baked it another 15 min and it was perfect.

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

- See more at: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html#sthash.KrwaODRW.dpuf

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

- See more at: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html#sthash.KrwaODRW.dpuf

Chocolate Zucchini Bread

Chocolate Zucchini Bread

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded peeled zucchini
• 1 cup chocolate chips

Directions

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini and chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 Yield: 2 loaves (12 slices each). 

Yum! Moist and chocolatey. Definitely a keeper recipe.
I made 4 mini loaves and 12 muffins with this recipe instead of 2 big loaves. The muffins baked for 20 minutes and the mini loaves for 40 minutes. Yay!

Million Dollar Spaghetti

Million Dollar Spaghetti

1 lb. ground beef

1 clove garlic, minced

1 26-oz. jar spaghetti sauce

8 oz. cream cheese, softened

¼ cup sour cream

½ lb. cottage cheese

1 stick butter, cubed

8 oz. spaghetti noodles, cooked and drained

2 cups cheddar cheese

1. Cook beef and garlic in a pan. Drain any fat. Pour spaghetti sauce over meat.

2. Mix cream cheese, sour cream, and cottage cheese in a mixer until well blended.

3. Place half of the butter on the bottom of a 9x13 baking dish. Then layer half of

the noodles on top and spread the cream cheese mixture over the noodles. Top

with remaining noodles, butter and the meat sauce.

4. Bake at 350F for 30 minutes. Top with cheese and return to oven for 15

minutes.

Another delicious dish. Thanks, Laura, for telling me about this recipe!! This was so much better than regular spaghetti that's just noodles and sauce. Sean liked it a lot too and said that this was a keeper!

Sugar Cookie Squares

 Sugar Cookie Squares

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

1 Tbsp sour cream

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy

about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until

well blended.

2. Gradually add flour, baking powder and salt and stir until well combined. With buttered 

hands, gently press mixture into greased 9x13 baking dish.

3. Bake at 375F for 16 – 19 minutes until toothpick inserted into the center comes out

clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Makes 24 squares.

Vanilla Frosting

1/4 cup unsalted butter, softened

2 cups powdered sugar

2-3 Tbsp half and half

1 tsp vanilla

Pinch of salt

Several drops food coloring (optional)

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar

and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring

and mix until well blended.

  Yum!! Sugar cookies have always been really hard for me to make. I always roll them out too thin so they come out crispy instead of soft. And I always use a ton of flour when rolling them out so they lose they're sweet flavor. Ugh. Hooray for sugar cookie squares!! No rolling required. And they were soft and chewy. I will be making these often!

The frosting was a bit sweet for me so I would use  maybe 1 1/2 cups of powdered sugar next time. I also didn't have any half and half so I just used milk. Brandon and Katy were my helpers. Brandon picked the color for the frosting.

Chicken Parmesan

Chicken Parmesan

1 cup seasoned bread crumbs (I use Italian Season, salt, and pepper)
1 egg, lightly beaten
12  chicken tenders fillets, about 1 1/2 pounds
4 tablespoons vegetable oil
1 cup bottled marinara sauce
1 cup shredded four-cheese blend
Cooked ziti (or spaghetti) and marinara sauce (optional)

1. Heat oven to 375F
2. Place bread crumbs in a shallow dish and egg in a shallow bowl. Dip chicken pieces in egg, shaking off excess. Coat with bread crumbs.
3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook for 3 minutes per side. Remove to a 9x13 baking dish. Repeat with remaining 2 tablespoons oil and remaining chicken.
4. Spoon marinara sauce over chicken in dish. Sprinkle cheese over chicken. Bake at 375F for 10 minutes, until bubbly and cheese melts. Serve with cooked ziti and marinara sauce, if desired.

This isn't a picture that I took. But it's close to what it really looks like. Every time I make this I never remember to take a picture because it's too delicious! I just want to eat it! This is a favorite of Sean's too. Not so much for our kids, sadly. But we had ours tonight with spaghetti noodles and it was delicious and comforting. Mmmm.

Peanut Butter Chocolate Brownies

Peanut Butter Chocolate Brownies
1 cup peanut butter
1 3/4 cup sugar
3 eggs
1/2 cup butter
1 tsp vanilla
1/2 cup flour
1/4 cup cocoa


Make peanut butter crust:
Blend peanut butter, 3/4 cup sugar, and 1 egg. Press bottom of 8x8 pan.

Make brownie:
Beat butter, 1 cup sugar, 2 eggs, vanilla, cocoa, and flour. Spread over peanut butter mixture in pan. Bake at 350 degrees for 35-40 minutes.

When Sean and I took a bite of these we both said, "Oh crap. That's good!" The brownie stayed moist and gooey. Perfect!!

Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch
1 cups flour
1 cups brown sugar
1/2 cup cold butter, cubed
1 cups quick oats
3 cups sliced fresh or frozen rhubarb (thawed)
1/2 cup sugar
1 tablespoons cornstarch
1/2 cup water
1/2 teaspoon vanilla
1/2 pkg. strawberry gelatin powder (1/2 cup)

Combine flour and brown sugar in food processor. Add cold butter. Stir in oats and press half into a greased 8x8 baking dish. Top with rhubarb.

Combine in ia saucepan: sugar, cornstarch and water. Stir until smooth, boil for two minutes or until thickened. Remove from heat, stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.

Bake at 350 degrees for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream or whipped topping. Serves 6-8.

Yum-o! This is a favorite recipe of my mom's. THIS is what summer is all about. I don't know why you can't buy rhubarb in the store though. My MIL was kind enough to give me some of hers that she got from a neighbor. And my mom always grows it. But seriously, the crunchy sweetness of the crust and the tartness of the rhubarb is heavenly.

Sweet and Sour Chicken

Sweet and Sour Chicken
4 boneless, skinless chicken breasts, cubed
2 cups flour
2 tablespoons cornstarch
1/2 t. salt
1/4 t. pepper
1 egg
1 1/2 cups water
2 tablespoons vegetable oil + 1 quart for frying

Combine flour, 2 T. oil, salt, pepper, and egg. Add water gradually to make a think batter. Stir to blend thoroughly. Add chicken pieces and stir until chicken is well coated.
Heat oil in deep skillet or wok to 360 degrees F. Add chicken pieces one at a time with a fork and fry for 10 minutes, or until golden. Remove chicken and drain on paper towels. Make sweet and sour sauce and pour over chicken. Serve with rice.

I LOVE this meal. So much. The kids liked it too. I knew they would since that sauce is so sweet and delicious. Oh, I don't have a thermometer so I couldn't tell what the temp of the oil was but I kept the burner at medium high and that seemed to be right. This would be good with pork too. Seriously. So good.

Oh, and we had a lot of extra sauce. Maybe halve it for this amount of chicken.