MIX THE FOLLOWING:
- 1 c. mayo
- 1/4 c. sour cream
- 1/4 c. buttermilk
- 14-20 fresh parsley leaves, chopped
- 1 tsp dried dill (fresh is even tastier)
- 1 tsp onion powder
- 1/2 tsp garlic salt
- salt & pepper to taste
This 1980's recipe from The Chocolatier is the best. Moist and fudgy. Yum Yum. Super yum. To die for. Boxed mixes just do not compare.So I think I need to try them. Soon.
The Chocolatier Brownies
2 sticks real butter
2 cups white sugar
1 tsp real vanilla extract
3/4 cup cocoa powder
1 cup flour
Cream butter and sugar several minutes at high speed of electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla. Mix in flour and cocoa. Bake in greased 9" x 13" metal pan at 350 degrees for 30 minutes exactly. (**if using glass pan or dark coated pan, bake at 325 degrees) Remove from oven. Let cool completely before cutting for clean cut marks.
This recipe even converts well to whole wheat flour and Sucanat. We've been doing all that healthy stuff for quite a few years now, and my brownies still get rave reviews.
Lori's Famous Brownies
1 1/2 sticks of butter
3/4 cup of the darkest cocoa you can find - none of that pale Hershey's stuff
2 cups sugar
1 t vanilla
4 large eggs
1 1/4 cup flour
1 t salt
1 t baking powder
Mix ins (choc chips, nuts, toffee, andes mints, etc)
Put butter and cocoa in metal mixing bowl over low heat. Stir constantly until well blended and butter is melted. Remove from heat (carefully dip finger in mixture and taste - mmmm, a dark & bitter chocolate lover's delight!) and stir in sugar until well blended (dip finger again - for those of you who like sugar with their chocolate). Add vanilla and eggs, stirring well. (Taste again to make sure nothing has spoiled.) Add flour, salt, and baking soda. Mix well (taste it one more time to make sure it's worth baking) and add whatever mix-ins you like best. Spread in greased 9x13 pan and bake for 30 min at 350*. I don't have a test for doneness, but they should be cracked or crackly on top and the edges starting to pull away from the pan.
These should come out a bit crunchy on the very edges, but fudgy and dark and rich in the center. They aren't a tall, thick brownie - too dense for that!
*** After sauteing the onions and garlic in the olive oil, throw them in the blender along with the pureed roasted red peppers.Get it all nice and itty bitty. THEN put it back in the saucepan, add the cream, and pour over pasta. YUM. We roast the red peppers on a metal grate right over our gas burners and follow the rest of her instructions, and it works smashingly. This is delicious enough to just enjoy as a main dish, or you can add in chicken along with it; either way.
1. Pound out and flatten chicken breasts.
2. Combine the following: 4 oz. goat cheese (or other flavorful soft white cheese), 4 oz. cream cheese, chopped garlic cloves (as many as you like-- it calls for one but I usually do 2 or 3 fat cloves), 1-2 Tbsp Rosemary or Thyme (depending on how much you like those flavors), and salt and pepper (about 1/4 tsp. each).
3. Roll into log rolls and roll the chicken breasts around the rolls, and place in greased dish, seam down.
4. In same bowl as remaining filling, add and mix in the following: 3/4 c. mayo, 2-3 Tbsp honey mustard or dijon mustard, and 1 Tbsp. lemon juice. Spoon this mixture over the chicken breasts.
5. If desired, top with breadcrumbs. (My recipe calls for this, but we rarely do it. It's good either way).
Bake @ 425 for 30 minutes.