Triple Layer Brownies

So I think that everyone will understand how I feel when I say these were made in a weak moment lol. I had one of those sudden and intense cravings for something chocolate! I just needed it and I needed alot of it. These seriously hit the spot! The crust was amazing and added a unique twist to a regular brownie. Jason and I had one and then I cut the rest up for Jason's office (military co workers). Jason told me they were gone with in minutes so I guess that is a good sign.


**Not the best picture but it does the job lol**

Ingredients

1 cup quick-cooking oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted


FILLING:
1/2 cup butter
2 ounces semisweet chocolate
1 cup sugar
2 eggs, lightly beaten
1/4 cup 2% milk
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt


FROSTING:
3 tablespoons butter, softened
1 ounce unsweetened chocolate, melted *I used semi sweet*
1 cup confectioners' sugar
1 tablespoon 2% milk
3/4 teaspoon vanilla extract

Directions
In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes.

Meanwhile, in a large saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in the sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust.

Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack.

In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies.

Home made Vanilla Frosting

So My son's 5th birthday party is on Saturday and I wanted to practice making cup cakes for his party. So I decided why not. I have seen this recipe in a couple of places so I decided to give it a go. Let it be known I am not in any way a frosting person. In face I scrape all my frosting off a piece of cake or cupcake and just eat the cake part but with this frosting I did not. It was great! I highly recommend it. You can add whatever kind of flavoring or extract you want as well so that makes it so handy to have.



3 T Flour
1/2 C milk
1/2 C real butter
1/2 C granulated sugar
1 t vanilla extract, or other flavor if you wish.

Whisk together the milk and flour in a small saucepan over medium heat. Keep whisking until it starts to thicken. Keep cooking until it looks like pudding.

After it looks like pudding take it off the burner. I put mine in a bowl and stuck it in the freezer for 20 or so minutes until it was completely cool. You can also stick it in the fridge for a little while. It needs to cool completely though.

In a stand mixer & the whisk attachment, cream together butter & sugar for a few minutes it should be mixed together and fluffy. Add the milk mixture and whatever flavoring you want. You want to mix this on the highest setting you can without spraying the mixture everywhere for about 7 or 8 minutes maybe longer. It should come out smooth and fluffy. One batch should cover about 12 cupcakes so I double this recipe all the time.

You don't want to store these in the fridge when cupcakes are frosted. Store them at room temperature covered. Good luck!

Home made Chicken Nuggets

I made these tonight and they were simply amazing. It made me feel that for a moment I was back in Georgia for a hour. It was one of the best meals we have had as a family in a while. We sat our new table and just laughed and had a good time as a family. Yummy though so I hope you will try it out.



Ingredients
* 1 cup all-purpose flour
* 4 teaspoons seasoned salt
* 1 teaspoon poultry seasoning
* 1 teaspoon ground mustard
* 1 teaspoon paprika
* 1/2 teaspoon pepper
* 2 pounds boneless skinless chicken breasts
* 1/4 cup canola oil
I omitted the seasoned salt and used the McCormick's Gourmet Steak rub. I also used red pepper instead of paprika because our commissary here was out of paprika last time I checked. I work with limited resources here in Belgium.

Directions
1. Heat oil in large skillet while preparing the chicken.
2. In a large resealable bag, combine the first six ingredients. Flatten chicken to 1/2-in. thickness, then cut into 1-1/2-in. pieces. Add chicken, a few pieces at a time, to bag and shake to coat.
3. In a large skillet, cook chicken in oil in batches for 6-8 minutes or until meat is no longer pink.