Recipe : Slutty Brownies

I found this recipe on Pinterest, got excited about making them and then heard Jessica Simpson was talking about making them - I loathe that girl.  But it didn't stop me from giving these a try.  There are a ton of sites with this recipe, but this is the site I got the recipe from.

For the Brownie layer:

10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup flour

For the Oreo layer:

1 package of Oreos (regular stuffed or double stuffed)

For the Cookie Dough layer:

1 cup unsalted butter (at room temp)
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups semi-sweet chocolate chips

For the Brownie layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the Cookie Dough layer:

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

Assembly:

Preheat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.

Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Notes :  I like this version of the recipe better, because I thought the chocolate chip cookie base was a little dry and too salty.  WAY easier to to use the boxed variety!!

I will also make sure to crush up the Oreos next time.  I think it will make for easier biting.

Updated 09/25/13 :

So, I am too lazy to making cookie dough and brownie dough from scratch :).  

Here's an easier way :

You will need :

1 large size chocolate chip cookie dough*
24 Oreos
1 box brownie mix, prepared according to directions

Spray 24 muffin tin wells with cooking spray.

Cut the wrapper off of the cookie dough and cut into 24 slices.  Smush one slice of cookie dough into the bottom of each well.  Place one Oreo on top and push down slightly.  Scoop brownie batter into each well and make sure that the batter covers the top of the Oreo completely.

Bake at 350 degrees for 12-15 minutes.  This is a lot easier than cutting the brownies later.

Notes : 

*I found the "large size" cookie dough at Wal-Mart.

-I am going to try a mini muffin tin and a bag of mini Oreos next!

Recipe : Pat's Chicken

This recipe was passed down to me by my grandmother.  She got it from her nephew's first wife - her name was Pat.  Thus....Pat's Chicken!

Cook one whole chicken.  Either boil or roast, or use a rotissiere chicken.  Debone chicken.

Cook 1 lb. spaghetti according to package directions.

Cut one head of broccoli into florets.

Mix together:

1 can cream of chicken soup
1 can cheddar cheese soup
1 c milk
1 small jar pimientos (optional)

In a 9x13" pan, layer chicken, spaghetti, then broccoli.  Pour  soup mixture over the top. 

Bake at 350 degrees for 55 minutes. 

Note :  I mix all of the ingredients together and place in a crockpot on HIGH for one hour, the lower the crockpot to LOW until ready to serve.

Recipe : Best Bar None Bars

This was in The Burbs magazine, sometime last year.

I fondly call them Diabetic Coma Bars :)

Spray a 9x13” pan with non-stick spray.

Mix together :

1 box yellow cake mix

1/3 c vegetable oil

2 eggs

Stir until combine. 

Add:

1 – 12 oz bag semi-sweet chocolate chips

1 c white chips

¾ c toffee bits

Stir together.  This will be really hard to do. J

Divide in half.  Press ½ into the bottom of the pan.  Bake at 350 degrees for 10 min. 

While you are baking the bottom crust, in a large saucepan combine:

½ c butter

32 caramels (unwrapped) or 6 oz Kraft Caramel bits (bits are by FAR easier!)

1 – 14 oz can sweetened condensed milk

Cook over medium heat until caramels are melted. 

Slowly pour hot caramel mixture over the top of baked crust.  Top with remaining dough mixture (I take small handfuls and press them into a 1” thick blob then place on top of caramel). 

Make for 25-30 minutes or until top is set.  Cool 20 min.  Run a knife around the edges to loosen. 

Cool 40 minutes.  Refrigerate 1 hour or until caramel layer is set.

Store in the refrigerator.

**Make sure to cut no larger than 2x2” pieces – too sweet for most people if larger than that.

Enjoy!

Recipe : Dried Fruit Scones

From my sweet friend, Jay.  We made lots of these at HomePlace for demo Sundays :)

Preheat oven to 400 degrees.

You will need :

2 1/2 c flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 c butter, cut into small pieces

1 c coarse chopped dried fruit (your choice)

2/3 c granulated sugar

3/4 c buttermilk

Mix together dry ingredients.  Cut butter into flour mixture.  Stir in dried fruit, then buttermilk until just combined. 

Divide dough in half.  Using a floured surface, press dough into an 8" circle that is 1/2" thick.  Cut into 8 wedges and place 1/2" apart on an ungreased cookie sheet.  Bake 12 -15 minutes, until puffed and slightly browned.

Glaze if desired.

Recipe : Ham and Egg Breakfast Cups

You can adapt this recipe to feed however many people you like.

A GREAT way to make eggs for a bunch without having to watch the stove.

You will need :

8 slices deli ham
4 tbsp shredded sharp cheddar cheese
8 eggs
Black pepper

Heat oven to 400 degrees.

Coat 8 (or more or less) muffin cups with nonstick spray.  Line each muffin cup with one slice of ham, making sure that there are no holes in the bottom of the cup.

Sprinkle 1/2 tbsp cheese into the bottom of each cup.  

Break one egg into each cup, then sprinkle with black pepper.

Bake at 400 degrees for about 15 minutes or until desired degree of doneness.

Remove from muffin cups and serve!

Recipe : Mojito Marinated Fruit

If you've read my other recipe posts, you know by now that I have a tendency to modify recipes...a lot.

This is one that I only made a small tweak to.  From the Taste of Home Cooking School magazine.

Cut up/ball 2 cups each cantaloupe, honeydew, watermelon and pineapple.

In a small saucepan, combine 2/3 c sugar, 1/3 c water, and 3 sprigs of mint.  Cook and stir over medium heat until sugar is dissolved.  Remove from heat.  

Stir in:

2 tbsp lime juice

1 tsp grated lime peel

1/2 c light rum

Completely cool mixture.

Combine all fruits in a large bowl.  Remove mint from liquid, then poor over the top of the fruit.  Toss to coat.  Cover and refrigerate overnight.

Recipe : 30-minute Chicken

I visited a Pampered Chef meeting with my friend Kathy were they were testing/sharing some new party recipes for the coming catalog season.  If you have a Deep Covered Baker, this recipe is for you.  If you don't, call Kathy!!

This recipe is super easy and adapted from this recipe.

You will need :

1 whole chicken, 5 - 6 lbs with giblets and anything else inside removed
Olive oil
Salt and pepper
Seasoning of your choice, if you wish
Kitchen twine
Deep Covered Baker
Microwave
Pocket Thermometer

Make sure everything is removed from the inside of your chicken.

Spray the inside of your Deep Covered Baker with a non-stick spray.

Truss your chicken.  Watch Martha do it here, if you don't know how.

Smear the whole chicken with some olive oil all over.  Sprinkle with salt and pepper to taste. Add seasonings if you want, at this time.

Place chicken in DCB and cooked, uncovered, for 25 - 30 minutes or until an instant read thermometer reads 165 degrees in thickest part of breast and juices run clear*.  

Remove from microwave and cover with lid.  Let rest for 10 minutes.

Cut and serve.


SO good!  And so easy!

Notes :
*I cooked the bird for 25 minutes and checked with a meat thermometer.  The legs were done, so I cut both legs and both wings off then returned the carcass to the microwave to cook for 5 minutes more.

Perfect!