Brownies

Who doesn't love brownies? They are always a hit at our house, and a favorite treat to bring to our friends and neighbors. Today I'm going to share my ultimate favorite brownie recipe; it makes a huge batch and it always turns out perfectly.

Let's get cooking!

Melt 1 cup (2 sticks) butter or high quality stick margarine.
Measure out 3 cups of sugar.
Put the melted butter/margarine and sugar in mixing bowl.

Add 1 teaspoon vanilla to sugar and butter.

Mix well.
Add 1 teaspoon salt.
Add 3/4 cup cocoa powder.

Add 6 eggs to mixture.

Mix well.

Add 2 1/4 cup flour.
Mix until well blended.
Pour and spread into greased/sprayed jelly roll pan.
Bake at 375 degrees for 25 minutes.
These are so yummy that they don't even need frosting! However, feel free to top them any way you like: powdered sugar, frosting, etc.

Brownies
oven 375 degrees

1 cup (2 sticks) butter or margarine, melted
3 cups sugar
1 t. vanilla
1 t. salt
3/4 cup cocoa powder
6 eggs
2 1/4 cup flour

Mix melted butter, sugar, and vanilla. Add salt and cocoa powder. Add eggs. Mix well. Add flour and mix until all ingredients are well blended. Bake in greased jelly roll pan for 25 minutes.

This recipe is super versatile. Below are some of my favorite ways to "dress up" this recipe:

*For an extra special treat put one package of green mint chocolate chips all over the top of the brownies as soon as they get out of the oven. Let sit for about 20 seconds. Spread the chips until they have melted and cover the brownies. Let cool. Frost with chocolate frosting over the top of the green mint layer.

*After all listed ingredients are mixed, add 1 package chocolate chips, 1 1/2 cups shredded coconut, and 2 cups chopped nuts. After pouring and spreading the batter in the pan, use caramel topping to make swirls over the top of the brownies. Bake as usual. We call these "candy bar brownies".

*After the brownies have been baked, open a package of mini-marshmallows; sprinkle over the top of the hot brownies. Put the marshmallow topped brownies into the warm oven (that's now turned off) for 2-3 minutes, or until the marshmallows are lightly browned.

Troy's Awesome Wraps

Troy fixed the BEST wraps I've ever had! I loved them so much that I thought I'd share his recipe with you.

Troy's Awesome Wraps
Take a tortilla of your flavor preference. Spread a thin layer of cream cheese or ranch salad dressing on one side. Cover the cream cheese or dressing with lean turkey and lean ham. Top the meats with shredded cheddar cheese and Romaine lettuce. Top with green grapes, cut in half. Roll up and enjoy!

*Note: I enjoyed my wrap with cream cheese: Troy had ranch on his. They were seriously delicious!

Chicken and Pasta Salad

This salad is one of our family's ultimate favorites. My sweet heart's mother introduced this deliciousness to me several years ago, and I've adapted it to our family's tastes. It is just as yummy as a left over as it is the first day (and may I add, one of the very few left overs my hubby will ever eat). Because of the chicken and pasta, this salad can easily be a side or main dish.

Let's get cooking!

Heat a skillet sprayed with non-stick spray. Put a tenderized boneless, skinless chicken breast on the hot skillet. Season with seasoned salt and pepper, or as desired.Cook the chicken on both sides, assuring that it is no longer pink inside.
Remove from heat and let it cool.

Cook one small package of desired pasta according to package directions. Drain and cool.
While the chicken and pasta are cooling, chop and prepare your other ingredients.

Chop up about 1/4-1/3 cup onion and put it in a large mixing bowl.
Wash and stem 2 bunches of grapes. We like the red grapes best in this particular salad, but any grapes work fine.Chop a head of lettuce. I prefer using Romaine for its hardiness and color. Set the lettuce aside.Put the cooled, drained pasta in the large mixing bowl.Put the grapes in the large bowl.Transfer the cooled chicken onto a cutting board.
Chop the chicken into bite sized pieces. Assure that it is completely cooled. If needed, let it sit while you prepare the dressing.Find your favorite ranch dressing, Miracle Whip, grated Parmesan cheese, and seasoned salt.In a small-ish bowl put about 1 cup of Miracle Whip. If you like your salad more moist, add more Miracle Whip.Add about 1-2 Tablespoons ranch dressing.Add 1/4 cup of Parmesan cheese.Add 1-2 teaspoons seasoned salt.(Remind me to get a new scraper! Yikes!)

Mix the dressing ingredients together until well incorporated.If you haven't already, add the cooled chicken to the grapes and pasta in the large bowl.
Pour the dressing over the ingredients in the large bowl and mix well.Here's the fun part: mix the lettuce into the pasta. It doesn't have to be well coated, and actually won't wilt as quickly if it isn't saturated in dressing.Enjoy!Chicken and Pasta Salad

1 boneless, skinless chicken breast (cut in two and tenderized)
seasonings for chicken
1 small package pasta (cooked and drained according to package directions)
2 bunches grapes
1/4-1/3 cup chopped onion
1 cup Miracle Whip
1-2 T. ranch dressing
1/4 cup Parmesan cheese, grated
1-2 t. seasoned salt
1 head lettuce

Cook chicken. Cool and chop into bite sized pieces.

Put cooked, drained, and cooled pasta into a large mixing bowl. Add grapes (washed and stemmed) and onion to pasta. Add chopped and cooled cooked chicken to bowl.

Mix Miracle Whip, ranch dressing, Parmesan cheese, and seasoned salt in a small bowl. Pour over ingredients in large mixing bowl and incorporate well.

Add chopped head of lettuce to large bowl and stir.

Refrigerate or serve immediately. Stores well in covered container in refrigerator for up to four days.

Kitchen Sink Cookies

When I was a little girl my mom made cookies she called "Everything But The Kitchen Sink". She never had a written recipe for them, and they were different every time she made them: they were always so yummy!

A few years ago I requested the recipe from my mom: she never used a recipe. This is my version of the cookies (after many trials and errors). My cute family really enjoys them since they're always very moist and delicious.

Let's get cooking!

Kitchen Sink Cookies

Cream together:
1 cup margarine
2 ripe bananas
1/2 cup brown sugar
1/2 cup white sugar
1 egg

Add:
1/2 t. baking powder
1 t. baking soda
1 3/4 cup flour
1/4 t. salt
2 cups oatmeal

Mix in:
semi-sweet chocolate chips, nuts, dry cereal, coconut, or whatever!

Bake at 375 degrees on greased cookie sheet for 8-10 minutes. Enjoy!

My Favorite Chocolate Chip Cookies

It wasn't until I was almost finished making cookies today that I realized I haven't yet posted this recipe. Sorry that it's minus pictures, but hey! at least you're getting the recipe.

Let's start cooking!

Ingredients:
2 cups shortening
2 cups white sugar
1 cup brown sugar
4 eggs
4 teaspoons vanilla
3 teaspoons salt
2 teaspoons baking soda
4 cups flour
2 cups oatmeal
4 cups chocolate chips
2 cups chopped nuts (optional)

Blend together shortening and sugars. Add eggs, one at a time. Add vanilla and incorporate well. Add salt and baking soda. Stir in flour and combine well. Stir in oatmeal, chocolate chips, and nuts. Bake at 375 degrees for 10 minutes on a greased cookie sheet. Cool slightly on pan, then remove to a cooling rack.

This recipe was given to me by a cute girl in my ward about 6 years ago. She brought me these cookies for my Birthday; I loved them (and her!) so much that I requested the recipe.

It makes a lot of cookies, so be prepared to bake for a while. Sometimes I'll freeze half the cookie dough for use another day. The baked cookies also freeze really well in a tight container. Enjoy!