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Final Exam Brownies

  • 4 squares unsweetened chocolate
  • 1 cup butter (cut into chunks to heat)
  • 2 cups sugar
  • 4 eggs (room temperature)
  • 1 cup flour
  • 1 teaspoon vanilla
  • 2 cups mini marshmallows
  • 1 cup chopped pecans (or other nut)
  • 1 cup chocolate chips (plus 1/2 cup for topping)                                                                                you can use M&M’s

Melt chocolate and butter.  Put in mixing bowl and mix in sugar.

Beat in eggs.

Add flour and vanilla.

Add marshmallows and nuts and chocolate chips.  Blend and pour into greased 9X13 pan.  Sprinkle chocolate chips on top.

Bake 350 degrees for 40-45 minutes

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Crockpot Nachos

2-4 chicken breasts, frozen (depends how much chicken you like it is great with a lot or a little)

1 can drained black beans

1 can drained canned whole kernel corn

1 (15 ounce) jar salsa (recommend medium)

1 (8 ounce) package cream cheese

Note:

When we double the recipe we don’t double the cream cheese and it works great.

Cooking Directions:

Take chicken, frozen, yes, frozen boneless chicken breasts and put into crock pot.

Add corn, black beans, salsa.  Dump right on top of chicken.

Cover and cook on high for 4-5 hours or until chicken forks apart.

Add cream cheese (just throw it on top) and let sit for about 1/2 hour.

Serve with tortilla chips or just eat with a spoon.  You can also put over rice.

Great cold the next day.  Or warmed up of course.

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Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix (or 1/2 cup Italian dressing and no water)(I usually add a little less than 1/2 cup prepared Italian dressing)

1/2 cup water

1 package (8 ounces) cream cheese, softened

2 cans cream of chicken soup

Pasta or rice

Place chicken in slow cooker.  Combine salad dressing mix, water, and soup; pour over chicken.  Add cream cheese.  Cover and cook on low for about6 hours.  Serve over pasta or rice.

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Glazed Kielbasa

3 pounds smoked kielbasa or Polish sausage, cut into 1 inch chunks

1/2 cup packed brown sugar

1  1/2 cup ginger ale (I use lemon lime soda because we usually have that)

Place sausage in slow cooker; sprinkle with brown sugar.  Pour ginger ale over the top. Stir to mix all together and make sure sausage is all covered with soda.  Cover and cook on low for 4-5 hours or until heated through.  Serve with rice.  Some of the family likes the juice on the rice.

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Garlic Apple Pork Roast

1 boneless whole pork loin roast (3 1/2 – 4 pounds)

1 jar (12 ounces) apple jelly

1/2 cup water

2 1/2 teaspoons minced garlic

1 Tablespoon dried parsley

1 to 1  1/2 teaspoons season salt

1 to 1  1/2 teaspoons pepper

Cut the roast in half; place in slow cooker.  In a small bowl, combine the jelly, water, and garlic; pour over roast.  Sprinkle with parsley, salt, and pepper.

Cover and cook on low for 8 to 8  1/2 hours or until meat thermometer reads 160 degrees and meat is tender.  Let stand for 5 minutes before slicing.  Serve with cooking juices if desired.

 

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Nacho Casserole

1 can (10 3/4 ounce) condensed cheddar cheese soup

1/2 cup milk

16 ounces salsa

1 bag (7 ounces) tortilla chips

1 can refried beans

1 or 2 jalapeno chilies thinly sliced (optional)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Stir undiluted soup with milk, spread evenly over bottom of 9X13 greased baking dish.  Top with half of salsa and half of chips.  Carefully spread beans (you can mix with cooked ground beef) over chips.  Top with remaining chips and salsa.  Sprinkle with chilies and cheddar cheese.

Bake for 20 minutes or until hot

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Chinese Hamburger

1 pound hamburger

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

1 1/2 cups minute rice

1 Tablespoon soy sauce

Brown ground beef.  Mix the rest of the ingredients together in the pan and cook on stove until rice is done.  15-20 minutes.

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Pull-Apart Maple Pecan Sticky Buns

Make your favorite dough for cinnamon rolls (small batch)

3/4 cup pecans (we usually use walnuts because that is what we have)

1/2 cup butter, divided

1/3 cup maple-flavored or pancake syrup

1/2 cup sugar

1 teaspoon cinnamon

1 pkg cream cheese, cut into 20 cubes

Heat oven to 400 degrees

Sprinkle nuts onto bottom of bundt pan that has been sprayed with cooking spray.

Melt 2 Tablespoons butter in microwave. Stir in syrup; drizzle over nuts in pan

Melt remaining butter in microwave.  Mix sugar and cinnamon in a shallow dish.  Divide dough into 20 pieces; flatten to 1/4 inch thickness.  Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of dough.  Gather up sides of dough to enclose filling; press edges together to seal.  Roll into a ball; dip top in remaining butter then cinnamon sugar.  Arrange half the balls, cinnamon sugar sides up in prepared pan.  Repeat with other balls to form second layer.  Top with any remaining butter and cinnamon sugar.  Let rise till double.

Bake 30 minutes or until golden brown.  Cool 1 minute in pan; invert onto serving place and remove pan.

Sweet Roll Dough

  • 1 Tablespoon yeast
  • 1/2 cup warm water (105 to 115 degrees)
  • 1/2 cup lukewarm milk (scalded then cooled)(or you can heat slightly in the microwave and not scald)
  • 1/3 cup sugar
  • 1/3 cup shortening, or margarine or butter, softened
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover; let rise till doubled.

Punch down and shape into balls for monkey bread.

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Baked Praline French Toast

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 Tablespoons sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

Slice French bread into 1 inch slices.

In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until blended, but not too bubbby.

Dip each slice into bread and arrange slices in a generously buttered 9X13 pan in two rows sitting up, overlapping slices.  If any is left pour over bread.

Cover with foil and refrigerate overnight.

The next morning, preheat oven 350 degrees.  Spread Praline Topping over bread and bake for about 40 minutes, until puffed and lightly golden

PRALINE TOPPING

1/2 pound butter (USE LESS OR IT WILL SPILL OVER INTO YOUR OVEN)

1 cup brown sugar

1 cup chopped pecans (we usually use walnuts)

2 Tablespoons light corn syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Combine all ingredients except nuts in a medium bowl.  Use a pastry cutter.  When all cut in add nuts and mix.  Put over French Toast