The Best Brownies In The Whole Wide World

I must admit, I have always been one to love the simplicity of the box mix. Especially where brownies are concerned because, really, you just can't go wrong. Easy to make, good tasting, less clean up. What more could you ask for?

Well, y'all I have been forever ruined for the box mix. This brownies recipe is horrifically fattening, and I am sure there are many ways to make it healthier. But then, I don't eat brownies to be healthy. Do you?

So, take my word for it. Leave the recipe "As Is" and just do a few extra sit ups before bed. :)

GATHER:
1 cup butter, melted
1 1/2 cups brown sugar
1 1/2 cups white sugar
1 tbs vanilla extract
4 eggs
1 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 + cup(s) semisweet chocolate chips

COOK:
Preheat oven to 350 degrees. Lightly grease 11 x 13 baking dish.

In a large bowl, combine the melted butter, sugar and vanilla. Add in the eggs, one at a time, and mix well.

In another bowl, mix together the flour, salt, cocoa powder and the chocolate chips. (Mixing the chips in at this stage will keep them from falling to the bottom of the pan during baking.) Gradually combine the flour mixture in with the sugar mixture.

Batter will be thick. Spread into baking dish.

Bake for 30-35 minutes, or until sides show signs of pulling away from pan.


SERVE:
Remove, cool and enjoy!! :)

(Admittedly, I am weird but I love to enjoy my brownies drowned in a bowl of milk. So yummy!!)

Broccoli Gratin

I found this delicious recipe in a recent issue of Everyday Food Magazine. Let me tell you, it is a crowd pleaser! Gooey cheese with a nice crunch from bread crumbs. This will make anyone want to eat their broccoli!

GATHER:
3 slices sandwich bread
3 tbsp olive oil
1/4 cup flour
3 cups whole milk
2 heads broccoli florets(about 2 lbs), chopped finely
1 cup shredded white cheddar
salt & pepper, to taste

COOK:
Preheat oven to 450 degrees.

In a food processor pulse bread with 1 tbs olive oil until large crumbs form; season with salt and pepper.

In a large sauce pan, heat remaining oil over medium. Whisk in flour and stir constantly for 1 minute. Gradually whisk in the milk and bring to a boil. Add the broccoli and reduce to a simmer. Cook until broccoli is tender, about 15- 20 minutes, stirring occasionally.

Remove from heat and stir in 3/4 cup of cheese. Transfer mixture to baking dish (I used a 2 quart, but a 1 quart would probably work also). Top with bread crumbs and remaining cheese.

Bake until golden, 6 to 8 minutes.

(I have also prepared this ahead of time and saved the baking until right before serving. I just keep the baking dish in the refrigerator until I am ready for it.)

SERVE:
I use this as a main dish since we are eating less meat. Served with a small tomato & greens salad, it's a wonderful entree. However, this would also be great as a side dish and perfect for a pot luck!

Black Bean Salad

This is one of my favorite throw-together-because-I-have-no-desire-to-stand-over-a-stove-all-afternoon-recipes. Scrumptious flavors, and a surprisingly hearty dish. This is another one that would be great accompanied by some corn bread! :)

GATHER:
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, defrosted
1/c cup chopped green onions
3 tomatoes, seeded and chopped
1 avocado, peeled and diced
1/2 cup fresh cilantro
2 tbsp lime juice (or about half a lime)
2 tbsp olive oil
1/2 tsp sugar
salt & pepper, to taste

COOK:
There is no cooking! Just chop, dice, peel and stir it all together. Season with salt and pepper to taste. Best if chilled before serving, though I would recommend adding the avocado right before serving.

SERVE:
As a side, or main attraction, this salad can be served however your heart desires!

**The picture is shown with red onions, but I prefer the more subtle taste of green onions.