Brownies

8 eggs

2 tsp salt

2 cups of butter, melted (yes, that's right)

1 1/2 cups cocoa

4 cups sugar

4 tsp vamilla

3 cups flour

1. Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 min.

2. Add melted butter and blend. In another bowl mix flow and cocoa with a whisk until well blended.

3. Add flour mixture to egg mixture and mix until well combined.

4. Spread onto a greased cookie sheet (12 x 17) and bake at 350 for 20 min. Cool for 15 min and spread with frosting.

Frosting

4 cups pwd sugar

1/2 cup soft butter

1/2 cup cocoa

milk

Blend pwd sugar, butter and cocoa with enough milk to make the frosting easy to spread. Spread over the brownies. Keep spreading as the frosting melts to make it nice and even on top. Allow brownies to cool before cutting.

Yes, I used real butter and exactly the amount of cocoa called for. They are very good!

Giada's Pizza Dough

1 1/2 cups warm water
2 1/4 tsp yeast
5 cups flour
1 1/2 tsp salt
Olive oil, for drizzling

*Giada's instructions were to knead by hand, but I just did it in my KitchenAid, and it turned out perfect

Put water in mixer. Add yeast, stir until dissolved. Let sit for about 5 minutes.

Add flour and salt, mix until smooth and elastic. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp towel. Set in a warm place until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut into 3 equal size pieces. Form the dough pieces into 3 balls and place into 3 oiled bowls. Cover and let rest 1 hour. May refrigerate for up to 1 day wrapped in plastic wrap.

Dutch Oven 7-Up Chicken

1/2 lb bacon, cut in chunks
6-7 boneless chicken breasts
salt and pepper
garlic powder
1 onion, chopped
2 cups baby carrots
8-10 small red potatoes, cut in half
2 chicken boullion cubes
1 cube butter
1 can cream of chicken soup
1 can sprite, 7-up, or cream soda

Brown bacon in dutch oven. Take out and set aside. Drain most of grease out of oven. Cut chicken breasts into half or thirds. Brown chicken with salt, pepper, and garlic powder to taste. Add chopped onion, bacon, carrots, and potatoes. Then add boullion cubes, butter, soup and soda. I usually don't use quite all of the soda. Put lid on oven. Cook approx 45 minutes. Stir one or twice while cooking to check moisture. Add more liquid if needed. Can either use 14 coals on top and 12 coals on bottom, or use a camp chef burner on low heat with with 14 coals on top or a tent to circulate the heat.

Mom's Hot Fudge Syrup

1 cup sugar
3 TBSP cocoa powder

Cook over low heat for 3 minutes stirring constantly.

Add:

3/4 cup milk
2 TBSP butter
1 tsp vanilla

Boil for 2 minutes. To make thicker, boil longer

Broccoli Apple Salad

4 med. apples, chopped
4 med. crowns of broccoli
2-3 green onions
Sliced Honey Roasted Almonds
Craisins

Dressing:
1/2 cup sugar
1/3 cup red wine vinegar
1 cup mayo

Mix together apples, broccoli and green onions. Add almonds and craisins. Mix up dressing, add to other ingredients and serve.

Cranberry Pecan Cookies

I am slightly embarrassed to post this recipe, because it isn't completely from scratch. However, they are pretty tasty, so I thought I would share.

1 tube sugar cookie dough (16.5 oz)

2/3 c. chopped pecans

2/3 c. vanilla or white chips

2/3 c. craisins
1 tsp. vanilla

Combine all ingredients. Drop by tablespoonfuls onto baking sheets. Bake at 350 for 10-12 minutes or until edges are just starting to turn golden brown. Cool for 2 minutes before removing from pan.

Crispy Coconut Chicken Fingers

YUM! Loved these! I put them on top of some baby greens with an avocado and some Papaya Poppyseed dressing to make it taste like a tropical salad.

12 chicken tenders
1-2 eggs
1/2 cup flour
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces. Combine it with the panko and spices in a shallow dish. Mix well to distribute the spices. Place the flour in another shallow dish, and the egg in another. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour, then dip in egg. Then entirely coat in the coconut panko mixture. Press in with your fingers to make sure the entire thing is well coated. Place chicken tenders on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (I used my silpat and it was perfect!) Drizzle a teeny bit of olive oil over tenders to help them crisp nicely. Bake for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcook really quickly!