Ummm....Brownies!!

I made these tonight and just wanted to share my favorite (so far) brownie recipe! It's really easy, too! I think next time I will experiment with some peanut butter or cream cheese or both; that sounds heavenly! =)

The girls are enjoying right now with a glass of cold milk; YUM!!!!

*Edited to add: It's 7:30 pm and bedtime here! It is not 10:46 pm like my computer says!! I don't know what is wrong with the clock on my computer; just wanted you to know that we are not up that late! =)

Menu Plan Monday

Monday- Red Beans & Rice, Peaches

Tuesday- Chicken Fajitas, Beans, Rice

Wednesday- Pizza (taking girls out for pizza; Claire has 30 stickers)

Thursday- Chef Salads, Strawberries & whipped cream

Friday- Baked Nachos, Salad, Strawberries & Cream

Saturday- Burgers on the grill, pasta salad, fruit salad(sliced strawberries, cherries,crushed pineapple, cool-whip, splenda; chilled)

Sunday- Lasagna (recipe below), Salad, Chocolate Chip Pudding Pie(recipe below)

*Quick Lasagna (makes 2 so you can freeze one)

2 lbs. ground beef

1/2 c. chopped onion

1 pkg. lasagna dinner mix (like Hamburger Helper)

2 & 1/4 c. hot water

2 cans diced tomatoes, undrained

1 pkg. frozen chopped spinach, thawed & squeezed dry

1 c. sliced fresh mushrooms

1 c. 4 % cottage cheese

1/4 c. grated parmesan cheese

1 & 1/2 c. shredded mozerella cheese

In a large skillet, cook beef and onion over med. heat for 10-12 min. or until meat is no longer pink; drain.

Stir in pasta from the dinner mix, contents of seasoning pkg. , water, tomatoes, spinach, mushrooms & onions. Bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.

Transfer to 2 greased 8 in. square baking dishes. Sprinkle with mozerella cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the other at 350 for 15-20 minutes or until bubbly and cheese is melted.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

Chocolate Chip Pudding Pie

1 tube chocolate chip cookie dough

1 pkg. (8 oz) cream cheese, softened

1 c. powdered sugar(confectioner's sugar)

1 carton (12 oz) cool whip, thawed and divided

3 c. cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

1 pkg. (3.4 oz) instant vanilla pudding mix

chopped nuts, optional

Let cookie dough stand at room temp. for 5-10 minutes to soften. Press into an ungreased 13X9 X2 baking pan. Bake at 350 for 14-16 minutes or until golden. Cool on wire rack.

In large mixing bowl, mix cream cheese and powdered sugar until smooth. Fol in 1 & 3/4 c. cool whip. Spread over crust.

In large bowl, whisk milk and pudding for 2 minutes ; let stand 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining cool whip and chopped nuts. Cover and refrigerate for 8 hours or overnight until firm. Serves 15.

Have a wonderful week!

And Now...Two Cupcake Recipes, because you know when I'm in doubt, I always bake!

I am sharing two cupcake recipes for you because well, some people (right Paul?) do not like coconut but the same person loves Lemon Meringue Pie (right again?) So, here's two: Basically, one for Crystal and one for Paul since they are being so nice to me but hey, feel free to make them yourself!

Coconut Pecan Cupcakes (Italian Cream Cake Cupcakes)

5 eggs, seperated

1/2 cup shortening

1/2 cup butter

2 cups sugar

3/4 tsp vanilla

1/4 tsp almond or you can skip this if you don't have it and add a full tsp. vanilla

1 & `1/2 c. ap flour

1/4 cup cornstarch

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

2 cups flaked coconut

1 cup finely chopped pecans

Frosting:

1 pkg (8 oz) cream cheese, softened

1/4 cup butter, softened

1/2 tsp vanilla

1/4 tsp almond (again, you don't have to use this if you don't have it)

1 & 1/2 cups confectioner's sugar

3/4 c. chopped pecans

Let eggs stand at room temp. for 30 minutes. In a large mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in extracts. Combine the flour, cornstarch, baking soda, and salt; add to creamed mixture alternately with buttermilk. Beat until combined.

In a small mixing bowl, beat the egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.

Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes of until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Makes 2 dozen.


Lemon Curd Cupcakes

3 tbsp. plus 1 & 1/2 tsps. sugar

3 tbsps. lemon juice

4 & 1/2 tsps. butter

1 egg, lightly beaten

1 tsp. grated lemon peel

Batter:

3/4 c. butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. grated lemon peel (Crystal, if you don't want to use peel, email me & I will tell you another way)
1 & 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk

Frosting:

2 tbsp. butter, softened
1/2 tsp. vanilla
pinch salt
2 cups confectioner's sugar
2 to 4 tbsp. milk
Yellow food coloring, optional

For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice, and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 & 1/2 hours or until thickened.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking pwder and salt; add to creamed mixture alternately with buttermilk.

Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan to wire rack.
Cool completely.

Cut a small hole in the corner of a plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.

Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Makes 1 dozen cupcakes.