Hershey's Best Brownies

I grew up loving these simple, yet tasty brownies. They are my husband's favorite, so naturally I make them often. I especially love them with frosting. We also usually half the recipe and use a 9x9 pan.

Hershey's Best Brownies

• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts (optional)
  

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Melt butter. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.

Creamy Brownie Frosting

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Onion-Beef Muffin Cups

I found this recipe in a Simple and Delicious magazine. It won grand prize in that particular issue, but I will admit it didn't look very good. I decided to try it anyway and wow it was good! The steak I buy is twice the size I need, so it's good to freeze or double the recipe. Enjoy!

• 3 medium onions, thinly sliced
• 1/4 cup butter, cubed
• 1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
• 1 teaspoon all-purpose flour
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/2 cup beef broth
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Sour Cream Enchiladas

Hooray, I'm finally posting a recipe on here! This one comes from my mother in law's ward cookbook. These are by far my favorite chicken enchiladas to date.

Sour Cream Enchiladas

1 c. chopped onion
1/4 c. butter
1/4 c. flour
3 c. chicken broth
8 oz. sour cream
3 c. small diced cooked chicken
1 small can chopped green chilies
2 c. shredded cheddar/monterey jack cheese
10 flour tortillas

Melt butter and saute onions in a fry pan. Add flour and chicken broth and cook until bubbling and thick. Cool for 10 minutes and then stir in the sour cream.

Mix chicken, green chilies, 1 cup sauce, and 1 cup cheese. Dip the tortillas into the warm sauce; fill with chicken mixture and roll. Put into a lightly greased pan. Pour remaining sauce; sprinkle the cheese over the top and bake for 25 minutes. Serve on shredded lettuce with tomatoes with a dollop of sour cream, a slice of avocado, and an olive.


Enjoy!

Nutty Chicken Fingers

One that kids and grown-ups enjoy! I got this recipe from a cute little cook book that my Aunt gave me called Cooking for Kids by Taste of Home. I really like these because the kids like them, adults like them, and most importantly, they are baked not fried!

1/2 Cup finely chopped Pecans
1/3 Cup crushed Cornflakes
1 T dried Parsley flakes
1/8 tsp Garlic Powder (I use a little more)
1/8 tsp Salt
2 T Milk
3/4 pound boneless skinless Chicken breasts, cut into 1-inch strips

In a shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken strips in milk, then roll in Pecan mixture. Place on a cookie sheet or baking pan and bake for 12-15 minutes. I like to cook mine for a little longer, so the outside gets a little crispier. I usually have to make extra of the pecan mixture, since it usually doesn't make enough for the amount of chicken I have.

Blender Salsa-You can't have just one bite!

This is so tasty! I love this salsa and my mouth waters thinking about it. The best part is, is that it is so easy to make! My good friend Kristi Moak gave me this recipe! Love it.


Quick and Easy Salsa

1 can diced tomatoes
1 can stewed tomatoes
1 can Rotel tomatoes(Lime & Cilantro version)
1/2 bunch fresh cilantro
*Onion (Completely optional, not a part of the original recipe, but I have to have onion in my salsa!) I blended in a little bit of yellow onion, and my friend Kristi added green onions after blending. I guess it is all about personal preference.

Open the cans. Do not drain. Rinse and pat dry the cilantro. Combine all the ingredients in a blender. Blend for a few seconds or until the salsa is the consistency you like. No salt is needed. Very easy and yummy.

Bodacious Bar Brownies

These are more like a cake than a fudge. And the cream cheese frosting, is so delicious!!! I have to give credit where credit is due! I got this recipe from Gayle Holdman's recipe book. This probably won't be the last recipe that I give her credit for.

2 cubes butter or margarine
1 C. water
2 T. cocoa

2 lg. eggs

2 C. flour
2 C. sugar
½ tsp. salt

½ C. milk
1 tsp. soda
1 tsp. vanilla

In saucepan, heat the butter, water, and cocoa just until butter is melted, then set aside. Stir together in mixing bowl the flour, sugar, and salt. Beat 2 eggs with a fork and set aside. In measuring cup, place the milk, baking soda, and vanilla. Pour hot cocoa mixture into dry ingredients in mixer. Add milk mixture. Stir well and scrape sides. Add eggs; stir until blended. Pour into greased and floured jellyroll pan.

Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched. Cool completely and frost with Fabulous Frosting

Fabulous Frosting:

½ C. butter, softened
4 to 8 oz cream cheese softened
2 ½ C. powdered sugar
½ tsp. vanilla
1 to 2 T. cocoa (to taste)

In large bowl, cream the cheese and butter until smooth. Gradually beat in sugar and vanilla. Add the cocoa. Beat until of spreading consistency.

Enjoy! Oh, so yummy and great for get togethers!