Symphony Brownies

I've been making these brownies for several years.  I don't remember who told me about these, but it was someone at the school where I worked at the time.  I didn't find out until long after that Paula Deen had made these on her show.  She uses the Symphony bars with the toffee and almonds.  I always use just the plain chocolate symphony bars.  I typically make these to take to a potluck, reunion, etc.  It would be too dangerous to have these in my house!!  LOL!  This weekend I made a 9x9 pan.  I'm not positive but I seem to remember making them in a 9x13 pan with two mixes.  You would need more candy bars as well!  The best part about these is that the brownies are from a box mix so they are super easy!  You could also change these up with just about any of your favorite candy bars! 

You'll need one box of brownie mix and 2 - 4 oz. Symphony candy bars.  I used the plain chocolate, but they also make one with toffee and almonds.

Prepare the brownie mix according to package directions.  Line a 9x9 pan with foil and spray with cooking spray.  Pour half of mixture into pan.

Break up candy bar and place over batter.

Spread remaining brownie batter over the candy bars.  Bake at 350 degrees for 35-40 minutes.  COOL COMPLETELY!!  Use foil to remove brownies from pan.  Slice and serve!

See that chocolate in the middle of the brownie!!  Yummy!

Symphony Brownies

1 box of brownie mix ( I used Betty Crocker family size. )
2 - 4 oz. (XL size) Symphony Candy bars

Prepare brownies according to package directions.  Line 9x9 pan with foil and spray with cooking spray.  Pour half of brownie batter into pan.  Break up candy bars and place over batter.   Spread remaining batter over candy bars.  Bake at 350 degrees for 35-40 minutes.  COOL COMPLETELY!!  Use foil to remove brownies from pan.  Slice and serve!

Can't Leave 'em Alone Bars

A friend of mine paid us a visit a few weeks ago to see the new baby.  Along with gifts for the baby and his big sister, she also brought us a platter of the most wonderful bar cookies!!  They seriously lived up to their name.  The bar cookies were made from a white cake mix with semi-sweet chocolate chips added in.  As my friend was sharing this recipe, she also told me that she had tried the same recipe using a red velvet cake mix and white chips.  Genius!!  Well, I just had to try them and they were just as delicious as the white cake version.  I am usually not a fan of anything with sweetened condensed milk, but these are definitely an exception!!   I'm looking forward to trying some other combinations of cake mix and chips in the near future!!  I'll post an update when I do.  These are a little gooey but sooo very good!!!  I found they were even better a day or two later so feel free to make these ahead of time!!

Note:  My friend and I both agree that you could use slightly less butter and these would still be great!!

You will need a cake mix, vegetable or canola oil, 1 cup of white chocolate chips, a can of sweetened condensed milk, 4 T. of butter and 2 eggs.

In a medium bowl, combine cake mix, oil, and eggs.

Mix well!

Spread 2/3 of the cake mixture into a greased 9x13 pan. 

Combine chips, milk, and butter in a microwave safe bowl and heat until melted.  I heated about 20 seconds at a time.  Stir until smooth.  NOTE:  I did leave a little of the milk in the can.  Normally, I would use a spatula to scrape all the milk out.  I just poured what would come out of the can and left the rest.

Spread chocolate mixture over crust.

Drop teaspoonfuls of remaining batter over chocolate mixture.  Bake at 350 degrees for 20-25 minutes or until golden brown.

I have to admit that my hubby poked fun at me when he saw these.  He asked me why I put pepperoni on the cookies.  Well, I guess he's right but he's been eating them!!!  LOL!  I recommend making these the night before.  I noticed they were a little less gooey the next day- more like a brownie. 

Can't Leave 'em Alone Bars (Red Velvet Version)

1 box Red Velvet Cake Mix
1/3 cup vegetable or canola oil (I used vegetable oil.)
2 eggs
1 14 oz. can sweetened condensed milk
1 cup white chocolate chips
4 T. butter

Directions
In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.

 In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.

Drop teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely before cutting.

Shared on:
Everyday Mom's Meals

Make Ahead Meals for Busy Moms

Bobbi's Cozy Kitchen

Feeding Big and More

Coming Soon!

Hi everyone!  Just wanted to let you all know I'll be back on July 1st with some new recipes!  We welcomed a new baby in early May so I've been enjoying spending time with my family!  Looking forward to getting back to the blogging world!!

Roasted Chicken

I love chicken salad but have struggled for a long time to make chicken salad at home that tasted as good as others I have tried.  Well, I'm still experimenting with what I actually put in my chicken salad, but one thing is always the same.  I roast my own chicken.  It's so delicious!!  This would be great as a meal too along with your favorite side dish! 

 I use bone-in chicken breasts.  You will need some lemon juice, EVOO, salt, pepper and garlic powder.  I start by lining my pan with parchment paper for easy clean up.  These can get pretty messy so this step is really important to me!! :)  If you decide to use parchment, PLEASE be sure it can withstand high temperatures and keep an eye on it as they cook.  Lay chicken breasts on parchment, meat side up.  Preheat oven to 450 degrees.

 Drizzle with a little EVOO, and lemon juice.  I don't measure but please don't go overboard here.  Just a little drizzle of each will do it.

 Then season with salt, pepper and garlic powder.  I don't measure- I just season it to my taste.

 Flip the chicken over and do the same on the other side.   In a 450 degree oven, cook chicken meat side down for 15 minutes.  Set a timer!!  Then flip the chicken over and cook for another 30 minutes until chicken is done.  I use a meat thermometer.  These were thick pieces of chicken so mine cooked closer to an additional 45 minutes.

When meat is done, remove from oven and allow to rest for 5-10  minutes before chopping.

All ready to make that chicken salad!!

Shared on:

Everyday Mom's Meals Church Supper

Oreo Cookie Dessert

My mom made this dessert when we were growing up and we loved it!  It was my brother and I's favorite dessert!  Simple but scrumptious!  This past weekend I decided to make this for my family to enjoy.  I knew my daughter would love it and I was right!  I made a scaled down version for our small family.  If you're planning on taking this for a potluck or are just feeding a crowd, simply double the recipe and use a 9x13 pan.  Don't plan on bringing home any leftovers!!  Trust me!!

 You will need about a dozen oreos ( I used 11--10 for the crust and 1 for the garnish), 2 bananas, 1 lg. pkg. of vanilla pudding ( please note I bought the small box by mistake- go for the big box!), and an 8 oz. container of Cool Whip.

 Crumble oreos and add to 1 1/2 quart casserole dish.  Save one or two Oreos to garnish this dessert!

Make pudding according to package directions and pour over cookies.

Slice bananas and layer over pudding.

Spread Cool Whip over bananas and garnish with crumbled Oreo (s).  Refrigerate for several hours before serving!

Enjoy!!  This won't last long!!

Oreo Cookie Dessert

Oreo Cookies (about a dozen)

1 lg. pkg. instant vanilla pudding (prepared according to package directions)

2 bananas, sliced

1 8oz. container Cool Whip

Crush Oreo cookies and layer in 1 1/2 quart casserole dish.  Layer prepared pudding over Oreos.  Add sliced bananas over pudding.  Top with Cool Whip.  Garnish with crumbled Oreos.  Refrigerate several hours before serving.

Shared on:

Everyday Mom's Meals Church Supper

Flour Me with Love

Raspberry Jello Poke Cake

My mom made this cake for my birthday this year and I forgot how much I loved it!  She made it with Strawberry Jello.  I decided I would use raspberry for our Easter dessert.  It did not disappoint!  I love this cake!!  Try using a different flavor of Jello to match the occasion!!!

Bake a white cake mix according to package directions.

 Poke holes in the cooled cake.  You can use a fork or the end of a wooden spoon.

Pour Jello over the top!

Refrigerate for a few hours and then top with 1 small carton of whipped topping!

Scrumptious!!!

Raspberry Jello Poke Cake

adapted from:  Betty Crocker

1 box white cake mix baked according to package directions

1 box raspberry Jello ( you can use your choice of flavor)  4 serving size

1 cup boiling water

1/2 cup cold water

8 oz. container Cool Whip

Bake cake according to package directions.  Cool completely and poke holes in cake.  Mix jello with boiling water and stir until jello is dissolved.  Add in cold water and stir.  Immediately, pour jello over cake.  Refrigerate for at least 2 hours and then frost with Cool Whip!

Shared on:

Everyday Mom's Meals

Chocolate-Dipped Marshmallow Pops

I made these little gems the other night just as a practice run.  I'd like to make more closer to Easter!  Aren't they pretty??  I thought so!  I can just imagine all the different ways I could make these for other holidays and celebrations!  (Note to self:  I need to buy more sprinkles!!!)  I don't have an exact recipe to share with you for the marshmallow pops but hopefully seeing the photos will give you an idea!  These are really very easy!!!

 I used one bag of marshmallows.

 You will also need lollipop sticks.  I used the Wilton brand.  Thread two marshmallows on each stick.

 Melt about 3 cups of chocolate melting caps.  ( I used about 2 cups of milk chocolate caps and then melted another cup or so of the white.)  I used Peter's Westchester Caps from a local candy supply store.  Wilton makes these as well and are available at Wal-Mart, Hobby Lobby, or Michaels.  I melted the chocolate at 15-20 second intervals (stirring in between).  Mine took a total of about a minute to melt completely.  Dip marshmallows in chocolate and twist until they are completely coated in chocolate.  Lay on waxed paper.  Add the sprinkles of your choice (do this while the chocolate is melted).  I dipped 3-4 and then added sprinkles and so on.

 After the milk chocolate had dried a little, I added another color of chocolate drizzle!  The store where I purchased my chocolate carries a variety of colors (so does Wilton).  In my case, they are sold in little plastic bags (15-20 caps in a bag).  I just put the whole bag in the microwave and melted in intervals.  Once the chocolate was completely melted, I clipped the corner of the bag and drizzled on the pink chocolate!!  Allow to dry completely!  I stored the marshmallow pops in zip-loc bags.  Enjoy!!

Shared on: 

Addicted to Recipes