Classic Fudge Walnut Brownies

I can't wait for baking season!  So I'm off to an early start!!!

3/4 c flour
1 c sugar
3/4 c unsweetened cocoa
1/2 c packed brown sugar
1/2 tsp baking powder
1/4 tsp salt
1 c bittersweet chocolate chunks, divided
1/3 c milk
6 T butter, melted
1 tsp vanilla
2 large eggs, lightly beaten
1/2 c chopped walnuts, divided
Cooking spray

1.  Preheat oven to 350

2.  Combine flour, sugar, cocoa, brown sugar, baking powder in a large bowl.

3.  Combine 1/2 cup chocolate and milk in a microwave safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.

4.  Stir in butter, vanilla, and eggs.

5.  Add milk mixture, 1/2 cup chocolate and 1/4 cup nuts to flour mixture; stir to combine.

6.  Pour batter into a 9-inch square baking dish coated with cooking spray.

7.  Sprinkle with remaining 1/4 cup nuts.

8.  Bake at 350 for 19 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.

9.  Cool in the pan on a wire rack.

Speedy Skillet Pork Stir Fry

Need a quick and tasty dinner?  Here ya go!

1 T vegetable oil
1/4 pound pork cut into 1/8 inch strips (I just use thinly sliced pork chops)
2 packages pork flavor ramen noodle mix
1 1/2 c water
1 T chopped parsley, or 2 tsp parsley flakes
1 T soy sauce
1 c broccoli flowerets
1 medium red bell pepper, cut into 3/4 inch pieces
4 medium green onion, cut into 1 inch pieces
*Optional:  Add any veggies you like such as zucchini, carrots, and mushrooms!

1.  Heat oil in a large skillet over medium-high heat.  Add pork; stir-fry about 5 minutes or until pork is slightly pink.

2.  Gently break apart blocks of noodles.  Stir noodles, contents of seasoning packets, and remaining ingredients into pork.

3.  Heat to boiling.  Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Peanut Butter Cup Brownies

Need a new after-school-snack to start off the new school year?  They'll come running through the door when they smell these!!!!

1 1/4 c flour
1 c sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 c creamy peanut butter
1/4 c butter, melted and cooled slightly
2 T milk
1 tsp vanilla
2 large eggs, slightly beaten
1/4 c semi-sweet chocolate chips
3 - 4 Peanut butter cups, coarsely chopped

Preheat oven to 350
Combine flour, sugar, baking powder, and salt stirring well with a whisk.
Combine peanut butter, butter, milk, vanilla, and eggs.  Stir well.
Combine peanut butter mixture to flour mixture.  Add chocolate chips and stir well.
Scrape batter into 9 inch square baking dish lightly coated with cooking spray.
Arrange peanut butter cups over batter.
Bake @ 350 for 19 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.
Cool in pan on wire rack.

Chocolate Brunch French Toast

1 C chocolate milk
2 large eggs
2 tsp butter
8 slices white or French bread
Powdered sugar (optional)
Whip cream (optional)
Grated chocolate (optional)
Fresh berries (optional)

Whisk together chocolate milk and eggs in a medium bowl.  Melt butter in large nonstick skillet over medium heat.  Dip bread into chocolate milk mixture to coat evenly.  Cook bread on each side for about 3 min or until cooked through.  Dust with powdered sugar.  Garnish with cream, berries, and chocolate

Berry Smoothie

Great after school snack for the kids (they can even make it themselves!) Or a quick breakfast for those "on-the-go-always-running-too-late-for-breakfast teens!

1 C Strawberry Kiwi flavor Nestle Juicy Juice
1 Packet of Strawberry Carnation Instant Breakfast drink
1/2 to 1 C frozen berries
1/2 C ice cubes

Place all ingredients in blender; cover.  Blend until smooth.

Creamy, Light Macaroni and Cheese

From Cooking Light Magazine

3 C  buttternut squash cubed and peeled (you can actually get this already diced at Walmart!)
1 1/4 C fat-free low sodium chicken broth
1 1/2 C fat-free milk
2 garlic cloves
1 tsp kosher salt
1/2 tsp black pepper
2 T fat-free Greek yogurt
1 1/4 C shredded Gruyere cheese
1 C grated pecornio Romano
1/4 C Parmigano-Reggiano cheese, divided
1 pound cooked macaroni (cavatappi or penne works best)
cooking spray
1 tsp olive oil
1/2 C panko bread crumbs
2 T chopped parsley

1.  Preheat oven to 375
2.  Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 min.  Remove from heat.
3.  Place the hot squash mixture in a blender.  Add salt, pepper, and Greek yogurt.  Remove the center piece from the blender lid (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid to avoid splatters.  Blen until smooth.  Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and  2 T Parmigano-Reggiano.  Stir until combined.
4.  Cook pasta according to package directions, omitting salt and fat; drain and stir until combined;  spread mixture evenly into a 9x13 glass or ceramic baking dish coated with cooking spray.
5.  Heat oil in a medium skillet over medium heat.  Add panko crumbs, and cook for 2 minutes or until golden brown.  Remove from heat; stir in remaining 2 T Parmigiano-Reggiano cheese.  Sprinkle evenly over the hot pasta mixture.  Lightly coat topping with cooking spray.
6.  Bake at 375 for 25 minutes or until bubbly.  Sprinkle with parsley and serve immediately

Candy Marshmallow Popcorn Balls

WARNING:  These are WAY addicting!!!!! 

24 C Popped popcorn (1 C unpopped)
1 16 0z bag of gum drops, cinnamon bears, orange slices...whatever you like!
1 C butter
1/2 C corn syrup
1 1/2 C sugar
1 tsp vanilla
4 C mini marshamallows
Food coloring

1.  Pop up your popcorn and set it aside.
2.  Dice candy up into chunks.  Snip it with kitchen scissors...it's MUCH quicker!
3.  In a medium saucepan, combine the butter, sugar, and corn syrup.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.
4.  Remove from heat.  Add vanilla, marshmallows and food coloring (match it to your candy).
Mix well to get everything melted and combined.
5.  Stir in candy.
6.  Add mixture to your popped popcorn (make sure you use a really large bowl).  Stir it all around until popcorn is well coated.
7.  Form into balls and set on wax paper.
Yields apprx. 15 popcorn balls.