The Best Brownies

{source}

I don't think I'll ever use a box recipe again!  These are incredible and completely not complicated.  

{What you need}

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

{frosting}

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

Preheat oven to 350.  Grease and flour an 8 inch square pan.  In a medium sauce pan, melt the butter.  Remove from heat and add the vanilla.  In a separate bowl {I use my mixer} sift together cocoa, flour, sugar, salt, and powder.  Mix in eggs.  Add butter mixture and mix until all incorporated.  Pour into pan and bake for 25-30 minutes.

For frosting, combine all ingredients and mix well.  Frost brownies while they are still warm.

(compliments of Angie from allrecipes.com)

Easy Gourmet Chicken

Found this winner on Pinterest the other day and assembled it in literally three minutes.  It melted in our mouths and will definitely be added to our rotation.  Perfect for busy nights where the time gets away from you and dinner sneaks up!

{What you need}

4 boneless skinless chicken breasts

1/2 cup parmesan cheese

1 cup mayo

1 teaspoon garlic powder

1 1/2 teaspoon seasoning salt

1/2 teaspoon pepper

Spray a casserole dish with non-stick spray and place chicken breasts in dish.  Combine all topping ingredients and spread over the chicken breasts.  Bake at 400 for 35-40 minutes.

Yep, that's really it.

Breakfast Pie and Homemade Pie Crust

{source}

This is a great savory breakfast pie, perfect for Easter Brunch!  You can play with the taste a little by adding cheeses of your choice, but we loved it with colby jack and mozzarella.  It would be awesome with cheddar and swiss, too.

{What you need}

1 pound ground beef

1/2 onion, chopped

1 cup mushrooms, sliced

3 eggs

1/2 cup milk

1/2 cup mayo

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 cup cheese of your choice

1 cup different cheese of your choice

{for the crust}

2 cups flour

1 cup shortening

1 teaspoon salt

1/2 cup water

Make the crust first:  In a large bowl combine flour and salt.  Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed.  Divide dough into two, one for the bottom and one for the top of the pie.  Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly.  Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.

*You can keep the dough in the fridge over night for optimal outcome, but I just used it right away and it was still delicious.

For the pie filling: In a large skillet, saute onions and mushrooms until onions start to become a little translucent.  Add the beef and cook thoroughly.  Drain the drippings and stir in garlic, oregano, salt, and pepper.  Remove from heat and let cool slightly.  In a separate bowl, beat eggs, milk, and mayo together.  Combine with the meat mixture.  Fold in cheeses and pour mixture into the prepared pie dish.  Cover pie with second portion of pie crust and seal off around the edges.  Bake at 350 for 15 minutes, then reduce heat to 300 and bake for 20-30 minutes more, or until an inserted knife comes out clean.  Let stand about ten minutes before cutting.  

Inspired by this recipe and this recipe

Creamy Garlic Pasta

{source}

I didn't even finish eating my serving of this stuff before I approached my computer to post this recipe.  The first thing I said when I took a bite was, "This gets NUMMIFIED right now."  And it was so easy!  It would be great with grilled chicken strips added in, or as a side to either this chicken dish, or this one.  A great winner from Pinterest!  Printable recipe card found

{What you need}

2 teaspoon olive oil

4 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth, plus a little extra

1/2 pound spaghetti

1 cup grated Parmesan cheese

3/4 cup heavy cream

1 1/2 tablespoons dried parsley 

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for 1-2 minutes.  Add butter and melt, stirring constantly.  Add salt, pepper, and 3 cups chicken broth.  Bring to a boil.  Add the pasta and cook according to box directions.  Add a little more chicken broth if the noodles start to stick to the bottom and burn.  Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  Serve immediately.

Shepherd's Pie

{source}

Another Irish classic.  This dish is perfect for a large family, or a smaller family who likes leftovers---like us!  A great way to sneak in veggies, too!

{What you need}

2 pounds potatoes, peeled and cubed

6 oz. cream cheese

1 to 2 cups shredded cheddar

1 egg yolk

1 Tb olive oil

1 3/4 pounds ground beef

1 1/2 cups chopped carrots

1 med. onion, chopped

1 cup frozen green beans

2 Tb butter

2 Tb flour

1 cup beef broth

2 ts Worcestershire sauce

2 ts paprika

salt and pepper

Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and pour them into a bowl.  Combine beat egg yolk and incorporate in with the mashed potatoes.  Add cream cheese and cheddar cheese and mix thoroughly.  Set aside

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with meat.  Season with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add carrot, onion, and green beans to the meat.  Cook veggies with meat about 5 minutes, stirring frequently.  In a second small skillet over medium heat, cook butter and flour together for 2 minutes.  Whisk in broth and W. sauce.  Thicken gravy about 1 minuted.  Add gravy to the meat and veggies.

Preheat broiler to high.  Fill a 9 x 13 casserole dish with meat and veggie mixture.  Spoon potatoes over meat evenly.  Sprinkle potatoes with paprika and broil 6-8 minutes until potatoes are evenly browned.

Jambalaya

{source}

Happy Mardi Gras, y'all!!  My John William was born in New Orleans while his dad was in school at Tulane University, so Cajun food has a special place in his heart.  And I love this time of year because I do Lent, even though I'm Mormon.  So we thought we'd celebrate each of our little traditions with this traditional Cajun dish!  Hope you enjoy it!

{What you need}

1 Tablespoon olive oil

2 large onions, chopped

2 {14.5 oz} cans stewed tomatoes, do not drain

3-4 boneless, skinless chicken breasts, cooked and shredded

1 pound turkey sausage links, without casings, cooked and chopped

1/4 teaspoon garlic powder

1 Tablespoon hot sauce

3 cups chicken broth

1 1/2 cups uncooked rice

salt and pepper to taste

{John hates seafood, but I LOVE it, so I suggest adding 1

 pound large shrimp, peeled and deveined} 

2 green onions for garnishing, chopped

In a large skillet, heat oil over medium heat.  Add onion and stir until onion is translucent.  Stir in tomatoes, chicken, and sausage.  Season with garlic powder, hot sauce, and salt and pepper.  Stir in rice, add the broth, and add the shrimp if you want.  Bring to a boil.  Cover skillet and turn to low.  Cook covered for about 20-25 minutes, or until rice is tender.

{Inspired by this recipe at allrecipes.com}

Baked Fritata Breakfast Casserole

{source}

This was just a last minuted, throw-together-in-time-for-dinner-on-a-busy-day kinda meal.  And we ended up loving this dish!  It would be perfect for a brunch as well, or an Easter Morning breakfast.  So delicious.

{What you need}

2 1/2 pounds potatoes, peeled

1/2 large onion

2 eggs, beaten

1 1/4 cup Bisquick

1 teaspoon salt

1/2 teaspoon pepper

{that is about half of this recipe}

8 eggs, beaten

2-3 cups shredded cheddar cheese

1 small can diced green chilies, drained 

sour cream, guacamole, salsa, bacon bits, green onions, tomatoes, etc

Boil the potatoes for about 15 minutes, until they are soft.  Drain and put back in the pot.  With a cheese grater, grate the onion into the potato pot.  Add the 2 beaten eggs, Bisquick, salt and pepper.  Mash and mix until all the ingredients are evenly incorporated.  Grease a 9x13 casserole dish and mold the potato batter into the bottom of the dish.  Mix together the 8 beaten eggs, cheese, and green chilies and pour in the casserole dish over the potato dough base.  Bake at 350 for about 25 minutes, or until the center of the casserole no longer jiggles.  Serve hot, topped with your toppings of choice.