Chocolate Brownie Pudding Cake

(Not actual picture, but this is what you can expect)

If there is a sinful dish of wickedness that can drag you straight down to... well... This dish is IT! Or at least one of them! Oh my goodness! It's everything you would dream of in a brownie/warm melting cake/decadent chocolate custard all in one and a little bit more! And it's incredibly easy! :) Let me just warn you, though- you will eat all of this! That or eat yourself sick. But one of those will happen. It is incredibly rich, and so you will be wanting vanilla ice cream (might I suggest Breyer's Vanilla Bean?) , or at the very least, fresh whipped cream. Enjoy!

Bring to a boil in a sauce pan:

1/2 C Brown Sugar

3/4 C Water

2 Tbl. Cocoa

Combine in bowl:

2 1/2 C Brownie mix (half of a 21.5 oz pkg.)

1 Egg

1/4 C Peanut Butter

1 Tbl. Butter

1/4 C Water

1/4-1/2 C Chocolate Chips

Spread brownie mixture evenly in the bottom of a buttered crockpot. Pour boiling mixture over top of brownie batter. Cover and cook on high for 1 & 1/2 hours. Spoon over dessert dishes while warm. Serve with whipped or ice cream!

You can find this recipe here:
http://southernfood.about.com/od/crockpotdessertrecipes/r/bl82c1.htm

Focaccia Bread

This is a wonderfully easy bread recipe, and so tender and delicious! It goes great with any Italian dish, or by itself! I always add extra cheese, and I don't add it until the end so it doesn't burn, but instead is melty and cheesy! Mmmmm!

Got this from Allrecipes.com here 

http://allrecipes.com/recipe/17918/focaccia-bread/print/?recipeType=Recipe&servings=12

"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

 

• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 
Printed From Allrecipes.com 10/11/2016

Carmel Syrup

This syrup is Rockin' Bomb! Put it on anything, and it's magically delicious. Especially the Pumpkin Pancakes! It's incredibly easy to make.

Melt-
2 C Butter
1 C Buttermilk
2 C Sugar
2 Tbl. Light Corn Syrup or Honey

Boil 3-5 min then add

2 Tbl. Vanilla
1 Tbl. Baking Soda

Warning! Use a bigger pot than you need. When you add the Baking Soda it bubbles up and over just like a science experiment! ;) It's kinda fun and novel, unless you have to clean it up! ;p

Pan Fuit Tart

(Next time I make it I will put a photo on here)

The person I got this recipe from called it fruit pizza. It is much too elegant to be called pizza! It's wonderfully magical especially for a Summer get together. It's light- not too sweet or rich, but perfect!The crust (if done right) is light and flaky, and the flavor is just like that of a fruit tart you would get in a bakery, only better- by far! It is a very impressive dessert to serve to guests who will be jealous that they don't have your mad pastry skills! ;P Make this! You need it! It is the fix to all summer problems! Add any fruit you fancy. Oh my light fruity love! 

Mexican Chicken Corn Chowder

This is SO DE-Lish! No I didn't copy and paste that from the previous posts. ;P  It's creamy, yet light at the same time. It is a wonderful balance of Mexican flavors! Everyone I have made this for loves it and my kids do too! It is really easy, especially if you want to throw store bought rotisserie chicken in there- comes together in a snap! Win win win! It also freezes well. Win. ;)

3/4 lbs.  Boneless Skinless Chicken Breasts

!/2 C Chopped Onion

1-2 Garlic Cloves (or how ever many float your boat!)

3 Tbl. Butter

2 cubes Chicken Bouillon (I use the paste or use broth in place of water)

1-3 cups hot water. (please make sure to match the amount of bouillon with the amount of water)

1/2-1 tsp. Ground Cumin

2 C Half and Half

2 C (8 oz) Shredded Pepper Jack Cheese 

16 oz Creamed Corn

1 can Chopped Green Chilis, drained

1/4-1 tsp Tabasco Sauce (or your favorite hot sauce)

1 Medium Tomato, diced

Fresh Cilantro (puke!!!) or Parsley (optional for garnish and flavor)

Cut Chicken into small, bitesized pieces. In dutch oven (pot) brown chicken, onion, and garlic in hot butter until chicken is no longer pink. Dissolve bouillon in hot water and add to pan along with cumin. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 5 min. Add half and half, cheese, corn, chilis, and tabasco. Cook and stir until cheese melts. Stir in tomato. Garnish as desired. I also like to add some frozen corn in there. 1-2 cups. Also delicious with tortilla chips, avocado, etc. Let your imagination run free!

Rice Pudding

No. Not your regular rice pudding. This version is amazingly luscious! Accompanied with its cinnamon spiciness are flavors of citrus that dance in the richness of this decadently creamy pleasure, and is irresistible when served fresh and warm. Really, need I say more? If you like rice pudding, you need this recipe! If you're into bland, or simple this probably isn't what you're looking for. But if you love all of the lavishness of Christmas lights, and decorations, and snow outside your window, while you bask in the warmth of your home; then curl up by the fire or Christmas tree, with a bowl of this and it will complete you!

 I couldn't get the stupid pic. to work!

this is why I never do them! :(

1/2 cup raisins

5 tablespoons sherry (I like orange juice better) 

1/2 cup short grain rice (FYI-the one time I used short grain it did not turn out half as creamy. I usually use long grain.)

3 or 4 strips of lemon peel 

1 cup water 

2 cups milk 

1 cup sugar 

pinch of salt 

1 cinnamon stick about 3 inches (more to decorate, if desired [make sure to use quality cinnamon sticks! If you use cheap ones, you'll get a cheap flavor.]) 

2 egg yolks 

1 tablespoon butter, 

diced toasted sliced almonds 

chilled orange segments (plus grapefruit segments if desired. You may find the more citrus the better: it really sets off the richness of the pudding) 

1) Put raisins and sherry (or orange juice) in a small saucepan. heat gently until warm, then set the pan aside, which will let the raisins swell. 2) Mix the rice, lemon peel and water in a heavy saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for about 20 minutes. Remove the lemon peel. 3) Add the milk and the cinnamon stick to the pan, then stir until the rice has absorbed the milk. Stir in the sugar and salt. Add the egg yolks and butter. Stir constantly until the butter has melted (and so the yolks don't cook into a glob). 4) Drain the raisins and stir into the rice mixture. Cook for 2-3 minutes. Taste it and see; if you feel that the pudding is lacking depth of flavor, go ahead and squeeze some of the lemon that you have in there. Makes ALL the difference! top with the toasted almonds and serve with the orange segments. Place a cinnamon stick in each bowl (optional).

Cinnamon and Lime Chicken Fajitas

I found this recipe here:

http://allrecipes.com/recipe/28053/cinnamon-and-lime-chicken-fajitas/print/

• Prep
  15 m
• Cook
  40 m
• Ready In
  55 m

I made a few adjustments to this recipe. I took the 1Tbls. of cinnamon and mixed it with 1/2 tsp.chili powder, 1/2 tsp. cumin, 1/2 tsp. smoked paprika, 1/2 tsp. salt, pepper, and garlic powder. I squeezed lime juice over the chicken, then sprinkled the spice mix over both sides of chicken (pounded out). Pour oil (i used coconut) in pan and heat over high. sear seasoned chicken on both sides over high heat. Turn the heat down, cover and simmer for about 20 min (depending on how thick your chicken is). I placed potatoes and oil in a ziplock bag, poured in the oil, and added not more than a 1/2 tsp of each salt, pepper, chili powder, cumin and smoked paprika. They ended up tasting like restaurant "steak fries"! I cooked them at 400 for about 20min, and then broiled them for another 10-15. When the chicken was done I shredded it in the pan, touched it up with some season salt, a little more salt, about 1/2tbls of honey, and then transferred the chicken and juices to a plate; poured in the remaining oil. Salt and peppered, and sauteed the veggies over high heat. I got the compliment from my 7 year old, "Mom, this chicken is rockin awesome!" I have never heard her describe chicken that way, but it WAS good, and a new variation on your typical fajitas! We also added smashed avocados onto our tortillas. :) Here is the thoroughly copied recipe.

"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"

Ingredients

4 boneless, skinless chicken breast halves

1 tablespoon ground cinnamon

salt and pepper to taste

2 large baking potatoes, peeled and cubed

1/4 cup canola oil

1 large yellow onion, chopped

1 large clove garlic, peeled and minced

1 tablespoon chopped jalapeno peppers

1 lime, juiced

12 (6 inch) corn tortillas, warmed

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

Serve the chicken and potatoes in warmed tortillas.