Baked Sweet & Sour Chicken

I have made this a couple of times now and each time I can't seem to make enough chicken. We devour this - to put it mildly. I truly don't think you can buy something better at an authentic Chinese restaurant. There is a bit of sauteing in oil but majority of the cooking is in the form of baking, so it's much healthier than the deep fried stuff! Yum!

Ingredients:

 3-4 boneless chicken breasts

The chicken coating:
 salt + pepper
 1 cup cornstarch
 2 eggs, beaten (egg substitute is fine)
 1/4 cup canola oil

The sweet and sour sauce:
 3/4 cup sugar
 4 tbs ketchup
 1/2 cup distilled white vinegar
 1 tbs soy sauce
 1 tsp garlic salt

Directions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. 

Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.

Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Serve over a bed of brown rice and broccoli. Yum!

recipe courtesy of Life as a Lofthouse

Buffalo Chicken Bites

These bites were AMAZING. I didn't read the recipe through before committing to make them and I wish I had because the proofing time for the dough is long. However, it all came together very quickly once the dough was prepped. They were well worth the wait and disappeared quickly! I will definitely be making these frequently!

1 cup shredded cooked chicken (I used chicken from one of my crockpot rotisserie chickens)
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 1%)
2 1/2 cups of flour

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 10 to 15 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Serve with ranch or blue cheese dressing for dipping!

recipe adapted from Joelen's

Broccoli Cheese Soup

I absolutely love Panera Bread's Broccoli Cheese soup but we don't have a Panera here, so I found a knock-off recipe. I have to say, if I had an authentic bowl and a bowl of the impostor side by side I wouldn't be able to tell one from the other. The prep time is very long so I wouldn't recommend tackling this on a weeknight. We served ours with homemade bread bowls, yum!

Ingredients:

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Directions:

Sauté onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

Add the chicken stock. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

recipe from Food.com

Bread Bowls

This bread was so easy to make and so tasty. It has a similar density to sourdough, so it's perfect to eat with soups. The recipe said to cut the dough into 6 portions but I found the "bowls" to be a little small so we just ate them on the side of our soup. Next time, I'll split it into 4 pieces and the size should be perfect.

Ingredients:
2 T sugar
1 1/2 t salt
4 C flour, divided
1/2 C warm water
1 C 1 % milk
2 T butter
1 T yeast (I use active dry)
1 egg, beaten

Directions:

Using a stand mixer with a dough hook, combine 2 cups of flour and sugar into stand mixer. Add salt and stir around.

Pour your milk and water into the same glass measuring cup and microwave for about a minute. Drop in butter and let melt. (You may need to heat the liquid for a little longer).

Pour the buttery milk into mixer. Mix for about 30 seconds.

Add yeast and remaining 2 cups of flour. Let the dough mix for 5 minutes on low. The dough should pull away from the sides of the bowl.

Spray a baking sheet and place the dough on it. Using a sharp knife, cut the dough into 4 equal parts (for larger bowls) or 6 parts for small bowls. To make rolls, cut the dough into 8 to 10 pieces.

Let the dough rest for 5 minutes, then shape into a ball. Whisk the egg and brush on top of each ball.

Place in the oven on 170 degrees for 20 minutes. Increase the temperature to 350 and bake for an additional 15 minutes. (Leave the pan in the oven while the temp rises.) Once the bread has browned and is crispy on top, it is done.

recipe adapted from http://jamiecooksitup.blogspot.com/

Baked Buffalo Chicken Bites

We had a little Friday night tailgate dinner party tonight. I was so anxious to try out these bites I couldn't wait until Sunday to make them. The cornflake crumbs give the outside a nice crust and the inside is so creamy and delicious with the bite of buffalo. Next time I make these I will make them smaller and freeze half of them (before baking) so we will have them handy. They were time consuming, so tonight I made them bigger than a "bite," but they were still amazing!

Ingredients:

3 cups shredded cooked chicken
1/2 cup hot sauce - we use Franks Red Hot
4 ounces fat free cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions (optional)
1 cup all-purpose flour
1 tsp garlic powder
1 tsp cracked black pepper
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed

Directions:
Preheat oven to 350˚F. Line a large baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish, season with pepper and garlic powder.
In a second shallow dish, place eggs.
In a third shallow dish, place corn flakes.
Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

recipe adapted from Sweet Pea's Kitchen

Buffalo Chicken Lasagna Roll-Ups

This recipe is absolutely delish. You can adapt the recipe to make a traditional lasagna, but the roll-ups give a nice portioned piece for each person. You can also make this recipe with any meat and flavorings that you like. I made ours buffalo because we love anything with buffalo flavoring. They freeze well so feel free to double or triple the recipe to make extras!

Ingredients for 15 roll-ups

15 lasagna noodles, cooked as directed
2 cups of shredded chicken (I used chicken from a rotisserie crockpot chicken)
16 oz of your favorite spaghetti sauce
1/2 cup hot sauce - I use Frank's Red Hot
1 TBSP vinegar
16 oz fat free cottage cheese
1 cup skim mozzarella cheese, divided
1/2 cup reduced fat parmesan cheese
1 container of blue cheese crumbles
2 eggs
1/2 TBSP Italian Seasoning
1 tsp garlic powder

Directions:
In a small pot, combine spaghetti sauce, hot sauce, vinegar and 1/2 cup of chicken - simmer for about 10 minutes.

In a large bowl, combine cottage cheese, eggs, italian seasoning, garlic powder, mozzarella cheese and remaining chicken. Toss together.

In a 9x13 glass dish (or 2 8x8's) spread half of spaghetti sauce on the bottom.

On each cooked lasagna noodle pile 1 1/2 to 2 TBSP of cottage cheese mixture at the bottom. Carefully roll them and place them seam side down in the glass dish. Top with blue cheese crumbles, remainder of sauce and 1/2 cup of mozzarella cheese.

Bake 30 to 40 minutes on 350 until bubbly and cheese has browned.

Chicken Pot Pie

This pot pie was fantastic. The best part is the recipe makes two so you can eat one and freeze one!

Ingredients
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour (I used whole wheat flour)
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Directions
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.


To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.




*recipe courtesty of www.tasteofhome.com

Chicken & Pasta with Roasted Garlic, White Cheddar & Wine Sauce

This recipe reminded me of something you could get from The Olive Garden (which I, Holly, thinks is authentic Italian even if it isn't to some of you out there!). The flavor is amazing and it tastes worse for you than it is, who doesn't love that?

Ingredients:
12 oz pasta (I used orecchetti)
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup low-sodium chicken broth
1 cup shredded sharp white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender

4 boneless, skinless chicken breasts
1/4 cup liquid egg substitute
1 cup whole wheat bread crumbs
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika

Salt and pepper, to taste

*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Directions:

Combine bread crumbs, italian seasoning, garlic powder, onion powder and paprika in a small dish. Dredge chicken in egg and then coat with bread crumb mixture. Place on a greased cookie sheet and bake on 375 until cooked through (about 30 to 40 minutes depening on thickness of chicken). I cooked my chicken while roasting my garlic.

Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.

Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm with the baked chicken.

*recipe adapted from Annies Eats 

Pretzel and Peanut-Crusted Chicken

This is a Rachael Ray recipe. It is super yummy and quick! I made a homemade honey mustard sauce to go with it.

Ingredients
2 Cups salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Preparation

Preheat oven to 400°F
Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, season with pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.

Coat the chicken in the egg, then the pretzels.

Place coated chicken in a baking dish sprayed with cooking spray. Bake for 30 minutes.

Homemade Honey Mustard

1/4 C prepared mustard
2 TBS honey
1 TBS dijon mustard
2 TBS fat free dijon mustard dressing

Chicken Enchiladas

I made these tonight and they were AMAZING. I felt like we were eating at an authentic Mexican restaurant and they don't kill you in calories which is a huge plus!

Ingredients:

2 (6oz) boneless, skinless chicken breasts
1 T olive oil
1 onion, chopped
1 green bell pepper thinly sliced
1 cup fresh or frozen corn
1/4 cup lowfat sour cream (i used fat free)
8oz Jack cheese shredded (1 cup)

1 cup mild salsa verde (green salsa) I used this:
8 (6 inch) corn tortillas, microwaved on high until pliable - I used whole wheat tortillas

Directions:

Heat oven to 450. Fill a medium saucepan halfway with water. Bring to a boil, add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a 13x9in baking dish. Roll the chicken mixture in tortillas (about 1/2 cup per tortilla) and place seam-side down in the dish. top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

Per Serving (2 tortillas) - 441 cal

Baked Potato Soup

This is the most flavorful soup. It is so easy to make and super filling. Plan on being full for hours and hours after eating a bowl of it.

This soup is so hearty it can be served by itself. Of course, if you want to throw a hunk of bread on the side of it, I doubt anyone will complain.

Ingredients:

4/5 large baked potatoes - i used 6 to make it more hearty
1 stick butter
1/3 cup + 1 tbsp flour (approximately)
7 cups fat free milk
1 medium yellow onion, chopped
1 lb turkey bacon
1 1/2 cups shredded extra sharp cheddar
1 cup fat free sour cream
salt & pepper to taste

Directions:

Cook the bacon until it's nice and crisp. Set aside on a paper towel to soak up the grease.
Cut up your baked potatoes. I sliced mine lengthwise and peeled the skin off with my fingers.

Melt the butter with the chopped onion in your soup pot. Add in the flour to make a roux. Then add in your milk (slowly). Continue whisking to make everything smooth. Continue whisking until the broth thickens.

Add in your potatoes, salt and pepper.Bring to a boil and then let it simmer for 10 minutes. Stir occasionally to keep it from sticking.

Crumble and add in your bacon. Then add in the cheese and sour cream. Stir until the cheese is melted.

recipe adapted from Three Pugs & a Baby

Peppermint Patties

I haven't actually made these but found them in Family Fun magazine and they look delish!

Ingredients:

2 TBSP + 1 tsp water
1 TBSP light corn syrup
1 tsp fresh lemon juice
1 tsp peppermint extract
1 (1lb) box confectioners' sugar (3 3/4 C)
1 TBSP shortening
10 TO 12oz semisweet or bittersweet chocolate chips
6 hard mint candies (starlight) crushed in a ziplock bag with a rolling pin

Directions:

In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice and peppermint extract. Then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.

Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon of water to make it workable). Use the bottom of a glass pie plate to apply firm , even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed paper-covered disk on a cookie sheet and freeze until it's firm, about 15 min.

Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (1 1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.

Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat t he patties one at a time: balance each on a fork and dip it (use another form as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.

Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month.

Makes 5 dozen.

Muffin Tin Pot Pies

This comes from Rachael Ray's site.

Ingredients
1 pound boneless, skinless chicken breasts
1 bay leaf
1 medium onion, halved, divided
1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle or cooking spray for oiling muffin tin
A handful mushroom caps, sliced or chopped
1 small rib celery, finely chopped
1/2 cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
3/4 cup chicken stock
1/4 cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh dill or thyme, finely chopped
Salt and pepper
8-ounces sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water

Preparation

Preheat oven to 400ºF.

Place chicken in a pan with 1 half of the onion and bay leaf. Bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.

Meanwhile, heat a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.

Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or 2. Stir in cream and heat through. Add Dijon, dill or thyme, and salt and pepper to taste. Turn off heat and pour over chicken and vegetables, and stir to combine.

Wipe a large, 6-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming 6 individual pot pies. Brush pies with egg wash and bake 25-30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups. Serve with a green salad or other leafy green vegetable alongside.
 

Kit Kat Bars

This dessert is definitely a crowd pleaser! 

Ingredients:

* 60-80 buttery rectangular crackers

* 1 1/2 cups graham cracker crumbs
* 3/4 cup packed brown sugar
* 1 cup white sugar
* 3/4 cup butter
* 1/3 cup milk
* 1 cup milk chocolate chips
* 1 cup semisweet chocolate chips
* 3/4 cup peanut butter

Directions:

1. Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.

2. Spray pan with oil spray. Put a layer of whole crackers in a 9x13 inch pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers. Note: Press down after each cracker layer.

3. To Make Topping: Melt over low heat the milk chocolate chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.

4. Cut into thin strips or bars for serving.

Greek Rice

I got this from a friend who got it from a friend. It's super delicious!

Ingredients:

1/2 tsp olive oil

3 garlic cloves, sliced

1 med onion, chopped

3 C vegetable or chicken stock

1 lemon, juiced & grated zest

1 C brown rice

2 T crumbled feta cheese

1 green onion, diced

salt

Directions:

Saute oil, garlic and onion. Add rice, cook and stir for 2 minutes.

Add stock, cook until rice is done.

Season with salt, simmer 20 - 30 minutes over low heat. Set aside covered, steam 5 -6 min.

Add feta and green onion, stir. 

Chicken Kiev

This is a delicious chicken dish that is great to make if you are entertaining. It is guaranteed to wow your guests and leave them with very full bellies!

Ingredients:

8 chicken breasts flattened (you can always cut the recipe in half)

1 stick of butter

1 package of cream cheese

2 tsp of lemon pepper

Bread Crumbs

Eggwash

Directions:

Mix butter, cream cheese and lemon pepper in a bowl. Roll 8 equal portions of the mixture into balls and put in the freezer for at least half an hour.

Take flattened chicken breast and place ball in the middle. Wrap chicken around the ball and use toothpicks to hold it together.

Dip chicken into eggwash and then cover with bread crumbs. 

Place chicken in a well greased glass baking dish. Bake for about an hour on 375 or until chicken reaches 170 degrees.

**Make sure you aren't measuring the temperature of the cream cheese mixture in the middle and you are getting the temp of the chicken.

Breakfast Casserole

This is a great dish to make for a brunch or a holiday breakfast. It has a good bit of steps but it is delicious and filling!

Ingredients:

5 cups rice krispies

2 lbs sausage (use turkey sausage to cut fat)

1 finely chopped onion

2 cups cooked rice

1/2 cup milk

2 cans cream of mushroom soup

6 eggs- beaten

16oz shredded cheddar cheese

Directions:

Spray a 13x9 baking dish with Pam. Cover bottom with cereal. Fry sausage with onions. Drain and crumble over top of cereal.

Layer with cooked rice, then cheese.

Combine soup and milk and heat in a medium sauce pan.

Cool and add beaten eggs. Mix well.

Pour over casserole. (Make sure it goes to the bottom by pushing cereal around with a knife)

Bake 40 minutes at 350 degrees.

*For 1/2 of the recipe, use 4 eggs.

Kahlua Mudslide Brownies

A different spin on the ordinary brownie.

Ingredients:

Brownie Mix:

2 c flour

1/2 tsp baking powder

1/2 tsp salt

2/3 c butter

4 squares unsweetened choc chopped

3 eggs

1 1/2 c sugar

*** Don't feel like making homemade brownies? Just grab a box version and add the alcohol below!***

4 tbsp khlua

2 tbsp irish cream

1 tbsp vodka

Kahlua Glaze

1 1/4 c powdered sugar

3 tbsp kahlua

Directions:

Preheat oven to 350 

Combine all brownie ingredients and blend well. Pour into a well greased 8x8 glass pan. Bake until toothpick comes out clean (about 28 min)

Combine glaze ingredients and pour over cool brownies.