Lion House Brownies

It's couples game night and I needed a quick and easy dessert... I mean REALLY quick and easy!! So I tried this brownie mix and wow, they are super yummy. I added chocolate frosting from a can and walah! So if you want a great homemade tasting brownie from a box try out these Lion House Picnic Brownies.

Top 10 reasons

There's LOTS of reasons to post your AWESOME recipes on our really COOL SISTER blog!! It has been up and running for more than 3 years now and we need MORE recipes! Here's the top 10:
10. We all need new recipes
9. It's super easy. Yes, it takes a little time, but you are serving others within less than 10 minutes.
8. It's a great way for us to bond and create memories.
7. It's super accessible. Even if you are not at home you can look up a recipe and you don't have to worry about lugging around a cookbook.
6. You can leave comments any time about changes you made and they are there for all to see.
5. You can express how delicious it was and give the person who posted it warm fuzzies!
4. We are helping each other become better homemakers.
3. The recipes are "tried and true". We make it, love it, then post it.
2. It's free for ANYONE to join at any time so no one gets left out. When Aaron and Adam get married their wives can join in the fun for no cost. Other family members have access to our recipes at any time. AND we can print it into a very professional looking cookbook when we are ready.
1. It's been set up for a long time now and we already have lots of categories and recipes on. It's really FUN!!!!
So, here's my CHALLENGE: post some recipes SOON!

Here's my kiddos enjoying Kelly's Mexican Stuffed Shells. Mmmm!!!!
Recipe below

Malt Whooper Pudding Cookies

 

chad and i love whoopers so i knew i had to try this!

Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 small box instant vanilla pudding dry, do not prepare
• 1/4 cup malt milk powder
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1-2 cups Whoppers

Instructions

1. Cream butter, brown sugar and sugar together in a large bowl.
2. Add in vanilla instant pudding mix and malt milk powder and beat until well combined.
3. Add eggs and vanilla and mix well.
4. Add flour and baking soda and beat until well combined.
5. Mix in Whoppers until evenly distributed.
6. Roll dough into 1" balls.
7. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

Mexican Stuffed Shells

1 lb shredded chicken or beef (i used chicken)
 1/2 package low-sodium taco seasoning
4 ounces cream cheese (half a package) i even halfed this i like little cream cheese
20 jumbo pasta shells
1 1/2 cups salsa (i used chachies)
1 cup enchilada sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

toppings: olives, green onions, cilantro, sour cream

"Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa."

Chicken Parmigiana

last 8 recipes i posted source: baking with blondie dont know why some are pasted like this. sorry! Ingredients: 2 large thawed chicken breasts, trimmed and sliced horizontally 2 eggs, whisked 25 oz jar of your favorite marinara/pasta sauce, or homemade thick mozzarella, cut into 1/4 inch slices 1/2 C Parmesan, shredded 1/2 C italian bread crumbs 1/2 C Panko bread crumbs 1 C flour 1/2 C EVOO salt and pepper Directions: 1. Preheat oven to 350 degrees. 2. Prepare 3 separate bowls for the breading: - The first bowl should have the flour. - The second bowl should have the whisked eggs. - In the third bowl, combine the Parmesan, bread crumbs, and Panko. 3. Heat EVOO in large pan over medium-high heat. 4. When oil is warmed, with your clean hands (easiest) coat your chicken: - Coat chicken first in flour bowl until completely covered. - Then throw floured chicken in egg bowl until completely covered, and none of the dry flour is showing through. - Then coat your chicken in bread crumb mixture until completely covered. - Gently lay chicken in warm oil, and quickly repeat with the other chicken breast slices. 5. Cook until chicken is browned, about 3-5 minutes on each side. 6. While chicken is browning, pour marinara/pasta sauce into a large casserole dish (to be the bed for the chicken). Salt and pepper each side. 7. Remove the chicken from the pan, and lay in the baking dish right in the pasta sauce. 8. Top each chicken slice with a mozzarella slice. 9. Bake for about 15-20 minutes, or until chicken reaches 165-170 degrees with a meat thermometer. 10. Turn broiler on high, and broil until cheese begins to show some color. Remove from oven.

Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes

loved!

Tomato-Glazed Meatloaves:


Ingredients:

Glaze:
4 t vegetable oil
1/4 C tomato paste
2 T cider vinegar
2 t honey
2 t Worcestershire sauce
1 T Dijon mustard
1/4 t table salt

Meatballs:
2 slices white sandwich bread
1 medium onion, finely chopped
1 garlic clove, minced
1 medium stalk celery, finely chopped
1 medium carrot, finely chopped
EVOO, for cooking
1 t table salt, plus more for veggies
freshly ground pepper
2 lbs ground beef
1 T tomato paste
1 t smoked paprika
1 t Dijon mustard
2 T Worcestershire sauce (Chad wasnt big fan of worcestershire sauce next time i will use less)
1/2 C milk
1/4 C finely chopped fresh flat-leaf parsley
2 large eggs

Method:
1. Prepare Glaze: Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.
2. Make Meatloaves: Preheat oven to 350 degres.
3. Tear the bread into chunks and then blend it in a food processor into breadcrumbs. Place breadcrumbs into a large bowl. Add garlic, onion, celery, and carrot to the food processor,a nd pulse until they are finely chopped.
4. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute. Add the finely chopped veggies. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10-15 minutes.
5. Add the vegetables to the large bowl with breadcrumbs. Then add remaining ingredients. Stir the ingredients together with a fork. With wet hands (yes, hands. don't wuss out on me now), form the mixture into twelve 3-inch meatballs. Each will weight about 4 ounces (and will probably be larger than expected.)
6. Bake meatloves: Space them so they are not touching in a greased baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (mine took 35 minutes).
7. Serve with additional glaze on a bed of brown butter mashed potatoes. i also served with green beans.


Brown Butter Mashed Potatoes:
Ingredients:
2 lbs Yukon Gold potatoes
8 T unsalted butter, melted and browned (To make browned butter: Slice butter in cubes, add to a saucepan and heat to medium. Stir with a wooden spoon until it melts completely. Watch butter very carefully, and continue to stir. When butter barely (just BARELY) begins to turn a darker yellow, remove from heat. Pour butter in a separate small bowl to cool. If it's a dark brown color, it's burned, and will taste likewise.)
1 C buttermilk
1-2 t table salt
freshly ground black pepper

Method:
1. Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, and once it's boiling, reduce the heat to a simmer. Cook for 20-30 minutes - the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes.
2. Put potatoes into a stand mixer bowl with fitted paddle attachment. Do not over mix, or they will become gummy. Add brown butter, buttermilk, salt and black pepper. Mix on low until you reach your desired mashed potato texture. Add more salt and pepper to taste.

Chicken Pillows with Creamy Parmesan Sauce

 

 

Filling:

2 chicken breasts, cooked & shredded (I threw mine in the crock pot for 4 hours on high with 1 cup chicken bouillon, salt, pepper, garlic powder)

1 package light cream cheese (i used half)

1/2 t garlic powder

1/2 t salt

Rolls and Coating:

1 package Pillsbury Jumbo Biscuits

1/2 stick of butter, melted

1 C panko bread crumbs

1/2 C freshly grated Parmesan cheese

Parmesan Sauce:

2 T butter

2 T flour

1 1/2 C milk
1 t minced garlic
1/2 C freshly grated Parmesan cheese
salt
pepper

Preheat oven to 375 degrees.

Cook the chicken however the heck you want to, then shred it. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
Pop open your jumbo biscuits and flatten each of them out to about 1/4 an inch. Spoon about 1/4 cup of the chicken mixture into the center. Fold up all sides and pinch together to seal well.

When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on a greased cookie sheet.

Bake for about 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter and add minced garlic. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn't burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

 

I served with mixed veggies