I have seen so many PINs and google postings about oreo brownies...even Bryan came home the other day talking about this brownie recipe that had oreos baked in the middle. Psst...I had seen it on Pinterest for months before this...come on Bryan, get with the times...lol. Anyway, I decided we would have this treat even though it would be all my calories for the entire week :( ! I wanted to make my own brownies for my first batch, but after running all over town searching for vacuum screws, roasting a pumpkin for puree and then pureeing it, cooking dinner (shephard's pie with steak instead of ground beef and sweet potato fries that seemed to take hours), cleaning the kitchen and then eating, making brownies from scratch just didn't appeal to me. So, I used the boxed mix of dark chocolate fudge brownies.
I prepared the brownies according to the package. I used skim milk instead of water and coconut oil instead of vegetable oil. I sprayed my 12 muffin tin with baker's joy and put 1 tbsp of the batter in the bottom of each space. I then put an oreo in the middle of each one...topping it off with more batter for each muffin. One box was EXACTLY enough for 12. I sprinkled the top with Resse's pieces (the more the merrier for me, but not everyone likes them...so, I put ALOT on half of them and only a few on the other half). I put the pan in the oven for 20 minutes and they were perfectly cooked. If you are like some people who like the inside brownie, you could make this recipe in a square cake pan.
ENJOY! The joy of brownie, oreos, and Resse's
Saturday, November 23, 2013
Wednesday, November 20, 2013
Chicken Potpie
On Monday, I had some chicken I had put in the fridge to be marinated (with Frank's red hot sauce, lime juice, garlic, and olive oil) for no specific reason, just to have ready when I needed it. So, yesterday, I wanted something easy to either have with it or put it in. I came across a bubbly up chicken pot pie that uses puff pasty, so I ran in to HEB and got a box of puff pastries. I didn't use the recipe I found on facebook....noo...I couldn't use the one that called for ingredients that I had ALL of...noooo....I had to use Paula Deen's recipe that calls for cream of celery and cream of cheese soups, neither of which I had. Well, then I went in search of recipes for those cream soups and used the ones found here: http://www.food.com/recipe/specialty-soup-substitutes-cream-278160
This turned out the best thing I believe I have ever made..well, if not the best, then close to it. I made a few MINOR changes, but basically went by what Ms. Deen suggested. The following is the recipe:
2 sheets frozen puff pastry
2 large chicken breasts cooked and diced or shredded (I marinated mine in 1/2 c Franks red hotsauce, 1/4 cup olive oil, and juice of 2 limes overnight in refrigerator. I then baked in the oven (in the marinade) for 45 minutes while I went to get my daughter at school.)
1 can cream of celery soup
1/4 tsp minced sauteed ginger
1 can cream of cheddar cheese soup
1/2 c skim milk
onion
bell pepper
2 stalks celery
about 2 cups frozen peas
2-3 carrots...depending on size and how much you love carrots, diced and cooked (I cooked my carrots in the marinade from the chicken and boiling water)
salt and pepper
I put the carrots on to boil and then I concentrated on my soups (instead of making 2 seperate soups, I just doubled the base and followed the 2 soup recipes together...I also added some fresh ginger to the celery while sauteing). I set the soups aside and sauted the onions and bell pepper until they were a little under crispy (these would soften up more during oven cooking). After I added the milk to the soup, I put it back on the stove and brought to a boil to combine completely. I removed the pot from the heat and then added the diced chicken, carrots, peas, onions and bell pepper, and salt and pepper to taste then combined completely. In the bottom of a 9x13 pan, I sprayed with bakers joy and lay one sheet of the puff pasty. I then added the filling. You could just put the other sheet of puff pastry over the top, but I cut the pastry in 1/2 in strips and put it as a latice over the top. Paula Deen shows you how to do that in her book, or you can find a tutorial online. It's easier than you think, especially if you didn't have to make the crust to begin with :).
There are 3 of us in the house now and this potpie has disappeared already. As soon as my 14yo daughter took her first bite, she yelled "I want this for lunch tomorrow". That's always a good sign. I will be taking this to any potluck.
This turned out the best thing I believe I have ever made..well, if not the best, then close to it. I made a few MINOR changes, but basically went by what Ms. Deen suggested. The following is the recipe:
2 sheets frozen puff pastry
2 large chicken breasts cooked and diced or shredded (I marinated mine in 1/2 c Franks red hotsauce, 1/4 cup olive oil, and juice of 2 limes overnight in refrigerator. I then baked in the oven (in the marinade) for 45 minutes while I went to get my daughter at school.)
1 can cream of celery soup
1/4 tsp minced sauteed ginger
1 can cream of cheddar cheese soup
1/2 c skim milk
onion
bell pepper
2 stalks celery
about 2 cups frozen peas
2-3 carrots...depending on size and how much you love carrots, diced and cooked (I cooked my carrots in the marinade from the chicken and boiling water)
salt and pepper
I put the carrots on to boil and then I concentrated on my soups (instead of making 2 seperate soups, I just doubled the base and followed the 2 soup recipes together...I also added some fresh ginger to the celery while sauteing). I set the soups aside and sauted the onions and bell pepper until they were a little under crispy (these would soften up more during oven cooking). After I added the milk to the soup, I put it back on the stove and brought to a boil to combine completely. I removed the pot from the heat and then added the diced chicken, carrots, peas, onions and bell pepper, and salt and pepper to taste then combined completely. In the bottom of a 9x13 pan, I sprayed with bakers joy and lay one sheet of the puff pasty. I then added the filling. You could just put the other sheet of puff pastry over the top, but I cut the pastry in 1/2 in strips and put it as a latice over the top. Paula Deen shows you how to do that in her book, or you can find a tutorial online. It's easier than you think, especially if you didn't have to make the crust to begin with :).
There are 3 of us in the house now and this potpie has disappeared already. As soon as my 14yo daughter took her first bite, she yelled "I want this for lunch tomorrow". That's always a good sign. I will be taking this to any potluck.
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