Brownie in a Mug

Two days ago, I literally woke up craving a warm, fudgy brownie.  I fought my urge as long as I could, but by lunch time it wasn't going away.  I knew if I made a whole pan of brownies, I would eat that whole pan of brownies!  I opted for the mug version instead to help control my portion.  I've had mug cakes before that to me are just too dry, but this recipe promised to not be dry and it didn't disappoint.  If you are suffering from those cravings, this hits the spot and is a very easy fix...almost too easy, though, so I am having to keep myself from making multiples.  :)

Brownie in a Mug

4 Tbsp. sugar
4 Tbsp. flour
2 Tbsp. cocoa powder
2 Tbsp. water
2 Tbsp. vegetable oil
dash of salt

Mix all ingredients in a microwave safe mug.  Microwave for 1 minute.  I turned mine out on the plate just to show you how it looks, but obviously it is meant to be eaten right out of the mug.

Grilled Chicken with Bruschetta Topping

This grilled chicken was absolutely amazing.  Typically The Dish Washer is the grill master at our house, but he was running late the night I planned on making this and so I became the grill queen!  I was really proud of myself.  If you like bruschetta, you won't regret making this.

Grilled Chicken with Bruschetta Topping

3-4 chicken breasts
1/2 c. sun-dried tomato dressing, divided
2-3 tomatoes, chopped (depending on how much you like tomatoes)
slices of mozzarella cheese
1 tsp. dried basil leaves
splash of balsamic vinegar

Marinate chicken breasts overnight in 1/4 c. sun-dried tomato dressing, turning as needed to marinate both sides evenly.  In a small bowl, combine tomatoes, remaining 1/4 c. dressing, basil and balsamic vinegar.  I allowed mine to sit on counter at least an hour.  Heat grill to medium-low and grill chicken breasts on both sides (time will vary depending on chicken breast size).  On the second side, about 5-10 minutes before done, place chicken on heavy duty aluminum foil still on the grill.  Top with one slice of cheese and tomato mixture.  Allow chicken to finish cooking while the cheese melts at the same time.

Nutella Pie with Nutter Butter Crust

What is a good meal for some of your favorite company without a proper dessert?  I've had this one marked for a while waiting for the perfect time to make it...a time where I knew I would have help eating it instead of eating the whole thing by my big, pregnant self.  This pie is a great mix of French Silk Chocolate Pie and a very light cheesecake.  There is no baking involved and even though I made my own crust, you could easily substitute a graham cracker crust to cut down on preparation time.  I happen to love peanut butter and chocolate together.  This is delicious and super easy to make.

Nutella Pie with Nutter Butter Crust

24 Nutter Butter cookies
1/4 c. melted butter
2 (8 oz) blocks of cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1/2 c. Nutella
1/2 c. whipping cream

In a food processor, pulse cookies until a fine crumble.  Pour melted butter over cookies and mix well.  Press into a 9-inch pie shell sprayed with non-stick cooking spray.  Refrigerate until crust has set.  For filling, whip cream cheese and sugar until well blended.  Scrape down sides and continue mixing in vanilla and Nutella.  Once combined, scrape down sides again and add whipping cream.  Mix on medium high for 3 minutes or until very thick.

Pour filling into chilled pie shell.  Refrigerate at least 2 hours before serving.  I served with a dollop of fresh whipped cream on top.

Butter Dips

We had some company for dinner last night and I decided to try out this bread recipe.  I was serving it with Baked Ziti and thought it an unusual combo to have a biscuit-y type bread with an Italian meal, but I was pleasantly surprised with how well they turned out.  Far less like a biscuit than I originally thought.  There is no picture to go along because we ate these up in such a hurry.  It was such an easy bread to put together.  I like this option better than the Sour Cream Muffins and Speedy Dinner Rolls for a quick weeknight bread.

Butter Dips

1/4 c. butter
1-1/4 c. four
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
2/3 c. milk or buttermilk

In a square 8x8 baking dish, melt 1/4 c. butter.  In a bowl, combine remaining ingredients until a wet dough is formed.  (You may have to work it for a while with a little elbow grease.)  Turn out dough onto flour surface into a rectangle shape and cut into 12 breadstick forms.  Roll into log and then roll in butter in pan, arranging bread pieces as you go.  Bake at 450 degrees for 12-15 minutes or until golden brown.  Allow to cool for five minutes before serving.

For a good picture of finished product, click here.

French Dip Crescents

When The Dish Washer has a day in his home office, I can count on hearing the following:  "What's for lunch?"  I keep a weekly menu plan and try to keep up with those days to keep him from, heaven forbid, eating a hot dog or peanut butter crackers or a grilled cheese sandwich like we may eat for lunch when he isn't here.  When I saw this recipe on Pinterest, I knew it would make a great lunch for when he is home.  It was great, super easy to throw together and hit the spot.  I think it will also make a great appetizer.

French Dip Crescents

1 can crescent rolls
thinly sliced roast beef
provolone or mozzarella or Swiss cheese
horseradish or ranch dressing
Au jus for dipping

Preheat oven at 375.  Unroll crescent rolls.  Spread horseradish or ranch dressing over roll.  Layer with roast beef and cheese.  (Slices of cheese will probably be easiest, but I only had shredded and it worked fine.)  Roll largest end to smallest end.  Place on baking sheet and bake 12-15 minutes until golden brown.  Dip with au jus.  (I used a can of pre-made au jus.  They also make packets or you can make homemade.)