Friday, July 1, 2011

Layered Mud Pie

4 oz, baker's semi-sweet chocolate
1/4 cup sweetened condensed milk
1 pkg pie crust (store bought or make your own)
1/2 cup pecans (or nut of choice)
2 cups milk
2 pkg chocolate pudding mix, 3 oz boxes
1 tub cool whip (8 oz tub)

  1. Melt the chocolate in microwave.  Make sure to stir it every 30 seconds or so, so that it doesn't scorch.  When melted, mix the chocolate and condensed milk in a bowl.
  2. Put your pie crust into a pie plate.  Then, pour chocolate mixture into your prepared crust and sprinkle with nuts.
  3. Beat milk and pudding mix, spoon 1 1/2 cups of the mixture over the nut layer; mix half of the tub of cool whip with remaining pudding and spread onto pie.
  4. Top with remaining cool whip and refrigerate 3 hours.
  • I love sweetened condensed milk.  I could eat it with a spoon.  Oh wait, I do.
  • Instructions don't say to, but your pie crust should be baked, not raw.
  • 1% milk was used.  Slightly healthy.
  • I had a bunch of hodge podge pudding mixes in the little 1.5 oz packages, so I used 4 of them. Oh, and they were all the fat free (or is it sugar free) kinds.
  • I got lots of raves about this pie.

Holiday Breakfast Casserole

A while back for our Tuesday Night Dinner group we decided to do "Breakfast for Dinner".  My favorite!  So I made a breakfast casserole.  You know, one of those that you make the night before and let set in the fridge?  The recipe was found on a Sunday morning paper insert, that I then altered a little.

12 oz. breakfast sausage (bulk or links)*
6 English muffins, cut into 1" cubes**
1/4 cup butter, melted
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup onion, chopped
1/2 cup red pepper, chopped
12 eggs
2 cups milk
1/4 tsp salt
1/4 tsp pepper
1/4 cup bacon bits

  1. Cook sausage according to package directions.  Cool slightly.  If links, cut into 1/4" slices.
  2. In a greased 9x13" baking dish, layer half the English muffin cubes and half the cooked sausage.  Repeat layers.  Drizzle with butter and top with cheese, onion, and red pepper.
  3. In a large bowl, combine the eggs, milk, salt and pepper.  Pour over casserole.  Sprinkle with bacon.  Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking.  Uncover and bake at 350F for 45-50 minutes, or until a knife inserted into the center comes out clean.  Let stand 5 minutes.  Makes 12 servings.
  • *I'm cheap frugal and bought bulk sausage instead of links.
  • **I'm cheap frugal and bought white bread instead of English muffins.
  • For one of the casseroles (I made 2), after the sausage was cooked I added some sliced mushrooms and sauteed them a little.

Brownies (homemade from scratch!)

When I make brownies, I pull out the box.  Betty Crocker, Pillsbury, etc. I don't discriminate.  But then in February I was tasked with making brownies for an event.  Brownies from an old church cookbook.  They didn't have box mixes back then.  So I had to make it from scratch.  And I did.  They were good too.  Not that I doubted myself.

1/4 lb butter
1 cup sugar
1/2 cup flour
2 squares unsweetened chocolate, melted
2 eggs, beaten
1 tsp vanilla
1 cup nuts

Instructions: (exactly as they were written out...)
(Very good to double recipe).  Mix together and pour into a greased pan.  Bake at 350F for 20 minutes.  FROSTING:  Melt chocolate chips (as many as desired) and coat on top for frosting.

  • I didn't do the frosting.  Frosting brownies never works for me.  You know the paper thin flaky top that forms when the brownies are cooled?  Yea, frosting pulls that stuff up.
  • I probably doubled the recipe.  Honestly I can't remember.
  • Nuts - they don't belong in brownies.  But since the recipe called for them I put them in.  Pecans I think.  I don't know.  Whatever my mom had in her freezer since I didn't have any.