Chocolate Mousse Brownies

Ok, I am going to admit to something so totally un-American.  We don't care much for pumpkin pie in this house!  Oh we will do pumpking bread, muffins, cookies, etc  But not pumpkin pie!  I will eat pumpkin pie ice cream, but not the actual pie!  Yup, I know we are so totally busted!  So what to do when you see Thanksgiving is coming up and you know the desserts are going to be pies (we don't really like traditional Thanksgiving pies, either!  Yup, you heard right.  NO pumpkin and no pecan!  We are ok with apple though!).  Found this recipe for Minty Chocolate Mousse Brownies and just had to try it!  I dind't use the minty part though.   Most people in my extended family (and this house as well) don't care for mint (I do though!)  Well, if it is any indication that almost the whole 9x13 pan was gone after Thursday (and that was with a total of like 9 pies to go along with my brownies), then I would say they were a hit!  I am going to post the recipe the way that I made them.  You guys feel free to experiment however you want!

Chocolate Mousse Brownies

Box of Betty Crocker Original Supreme Brownie Mix (the one with syrup)
1/3 c water
1/3 c oil
2 eggs
3/4c whipping cream
1 c chocolate chips
3 eggs
1/3 c sugar

Topping:  1/3 c chocolate chips plus more for sprinkling on top

Heat oven to 350 degrees.  Grease bottom of 9 x 13 baking pan.  Make brownie mix as directed on box but use the 1/3 c water, 1/3 c oil and 2 eggs listed above.   Spread evenly in pan.  In a 2 qt saucepan, heat whipping cream and 1 c chooclate chips over medium heat, stirring until chocolate is melted and mixture is smooth and creamy.  Cool slightly.  In another bowl, beat 3 eggs and 1/3 c sugar on medium speed until foamy;  stir in chocolate mixture.  Pour the chocolate mixture evenly over the brownie mixture in the pan.  Bake for 45 minutes or until the top is set.  Cool completely; about 1 hour.  In the microwave melt the 1/3 c chocolate chips in 15 second intervals (stir) until smooth and creamy.  (Mine wouldn't get to this point so I added a litte whipping cream to make it drizzable).  Drizzle over cooled brownies.  Sprinkle chocolate chips over all.   Serve at room temperature or cover tightly and store in refrigerator. 



Original recipe from www.sweettreatsmore.com

Honey Butter Pork Tenderloin

I actually have another recipe to blog about as well, but I will save that for a later day.  For dinner tonight we had Honey Butter Pork Tenderloin.  Oh my!!!  It was so yummy!  I get so excited about recipes especially cuts of meat that have this awesome sauce on it, only to be disappointed when I take a bite and the flavor doesn't carry thru.  Obviously, this is not an operator error, so it must be a recipe error!  Anyway, I made this recipe in my crock pot today and was anything but disappointed.  It was so good (probably the butter!).   The original is an oven recipe, but seriously, who has time to stand in the kitchen to brown the meat and to get it coated well and yadda yadda!  Not me!  I have walls that need to be painted and laundry to do and recipes to pin.  You get the picture.  The other good thing about this recipe is that it has few ingredients and goes together very easily!  I hope you enjoy it as much as we did (all three kids ate it!)

Honey Butter Pork Tenderloin

6 T honey
2 T butter
1 1/2 lb boneless pork tenderloin
1/2 t Cajun seasoning (I didn't have any so I added a pinch of salt, paprika, oregano and cayenne pepper) 
1/2 t pepper

I am going to write down what I did (this is for my friends that don't like a lot of steps!  You know who you are)  If you want the oven variation you can always go to the original website.

Place honey and butter into a crock pot.  Rub pepper and Cajun seasoning over meat.  Place tenderloin into crock pot and cook on low.  About an hour into the process, I turned the meat over to make sure the butter and honey was on both sides!  Then cook for another 3-4 hours or until cooked thru. 

Original recipe at www.mommahenskitchen.blogspot.com

Crescent Cinnamon Rolls

Ok, so how about some breakfast food again?  Yeah!  Yesterday I had to find something that my 6 year old could eat that wasn't too hard...Croup had struck out house.  I had pinned this recipe last spring and it was a huge hit.  Think cinnamon rolls without all the intensive labor!  I am all about streamlining the grueling process of just about anything!  Efficiency is my middle name!  The first time I made these litte buttery bits of heaven, they were literally floating in butter when they came out of the oven.  The second time I doubled the amouts of crescent rolls, but kept the filling amounts the same.  That was awesome, but then we were eating 4 or 5 of these rolls!  Holy Cow!  So not good for you.  So this time, I halved the amount of butter, sugar and cinnamon for the filling and left everything else the same (I am leaving the amounts just as they were originally and you can do with it as you please).  Aww, enough so that we could have 2 each (The three year old opted for his standard breakfast fare of yogurt and toast with PB&J).  When someone figures out how a three year old boy works, please let me know!  So without further ado, here is the most awesome recipe around!!!!

Crescent Cinnamon Rolls

1 (8ct) tube of crescent rolls

Filling:

6 T butter, softened
1/4 c white sugar
2 1/2 t cinnamon

Glaze:

2 T butter, melted
1/4 c + 2 T powdered sugar
1/2 t vanilla

Preheat oven to 375 degrees.  Place unrolled  and seperated crescent rolls on an ungreased cookie sheet (one with sides ... actually a jelly roll pan).  In a small bowl, mix the filling ingredients.  Evenly spread the cinnamon butter over the crescent rolls and roll up.  Place tip side down on the cookie sheet.  Bake for 10-12 minutes or until slightly golden.  Meanwhile, mix the glaze ingredients in a small bowl until smooth and creamy.  Place in a zip lock bag and snip a tiny corner off.  Drizzle over the cinnamon rolls when they get out of the oven. 


Recipe from www.thehungryhousewife.com

Creamy Garlic Pasta

Ok, so I haven't been posting as much lately.  It doesn't mean we aren't eating!  Just means we have found new ways to stay busy, so we have had a number of leftover nights!  Anyway, Creamy Garlic Pasta is so yummy!  Probably because it is made with really rich ingredients!  Which means if you are watching what you eat, you will just have to watch someone else enjoy this recipe!  Did I mention that it is yummy!  And it reheats really well!  My six year old loves this dish!  Oh and when I make this recipe, I add a little extra of each ingredient.  Not really double, but more than the recipe calls for.  I just eyeball it!  And this last time I also added some ham.  Wonderful!

Creamy Garlic Pasta

2 t olive oil
4 cloves garlic, minced
2 T butter
1/4 t salt
1/2 t pepper
3 c. chicken stock
1/2 lb spahetti or angel hair pasta (8 oz)
1 c grated parmesan cheese
3/4 c heavy cream
2 T chopped fresh parsley

In a pot, bring the olive oil to medium-low heat.  Add the garlic and stir, allowing it to cook for 1-2 minutes.  Mix in the butter until melted. Add the salt, pepper and chicken stock.  Raise to high heat and let it come to a boil.

Once it is a rolling boil, add the pasta and cook for as long as the box's directions indicate.  Reduce the stove to medium heat and mix in the parmesan until completely melted.  (This is when I added my ham)  Turn off the heat and stir in the cream and parsley.  Serve immediately!

 

 

Not sure where this recipe orignally came from!