Michelle's Brownie Trifle

This is by far one of my favorite desserts. I'm a sucker for brownies and toffee. The combination will leave you wanting for more. Thanks, Michelle for another great recipe!

INGREDIENTS:
1, 9X13 pan of brownies, cut into bite size pieces
1 made up box of chocolate pudding (1 large box or 2 small boxes)
1 large container of Cool Whip
1 pkg bits o' brickle (or 10 oz. crushed toffee bar such as Skor or Heath)

DIRECTIONS:

1. In a trifle bowl layer 1/2 brownies, then 1/2 of the pudding, then 1/2 of the Cool Whip, then 1/2 of the toffee.
2. Repeat layers. If desired rearrange the layers to end with Cool Whip on top, then complete with chocolate shavings.
   

Kip's Banana Chocolate Chip Cookies

I got this recipe from my my friend Kip. In his words: "It's kind of a nice variation on your standard chocolate chip cookie. It's a soft cookie rather than a crispy one. And I like the somewhat subtle banana flavoring. By the way, I don't usually make the frosting for these cookies. They are good enough by themselves. But if you think they need some extra sweetness, go ahead. Of course, I like to tell myself that because there is banana in these cookies, they must be healthy."

INGREDIENTS:
1 cup sugar
2/3 cup shortening (Crisco butter flavor is my favorite)
2 eggs (can use Ener-G egg replacer)
1 teaspoon vanilla
1 cup mashed bananas (2 or 3 medium very ripe bananas)
2 ½ cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 package (6-oz) chocolate chips

DIRECTIONS:

1. Beat together sugar and shortening until fluffy.
   
2. Blend in eggs and vanilla, mixing well.
   
3. Add mashed bananas alternately with mixture of flour, baking powder, salt, and baking soda; mix well.
   
4. Stir in chocolate chips.
   
5. Drop by rounded teaspoons onto lightly greased baking sheet. Bake at 350 degrees. for about 10 minutes. Cool on rack.
   
6. Makes 3-4 dozen soft cookies. If desired, top with frosting.
   

Frosting:

1 stick butter or margarine, softened
1 package. confectioner’s sugar (4 cups)
Dash of salt
Milk (may use goat milk)
1 teaspoon vanilla

Beat butter, sugar, and salt until thoroughly blended. Add milk (about 1/4 cup) and vanilla. Add more milk as needed.

Almond Butter Frosting

This is my favorite frosting for cut-out cookies!

INGREDIENTS:
6 tablespoons butter or margarine, at room temperature
4 1/2 cups sifted powdered sugar (about 1 pound)
1/4 cup milk (goat milk works great if you're allergic to cow's milk)
1 1/2 teaspoons vanilla
1/2 - 2 teaspoons imitation almond extract (do it to taste!)
Milk
Food coloring (optional)

DIRECTIONS:

1. Beat butter in a large bowl until smooth. Add 1 cup of powdered sugar, beat well. Add the milk, vanilla, and almond extract.
2. Gradually add remaining powdered sugar. Add milk to desired spreading consistency. Add food coloring.
   

NOTE: This will frost a 9X13" cake. Double the recipe to frost two 8- or 9-inch cakes.

Baked Seasoned Chicken

This is my "go-to" lazy recipe. It takes almost zero preparation, and tastes delicious!

INGREDIENTS:
Frozen chicken tender's or breasts
Olive Oil
Onion Salt
Garlic Powder
Marjoram
Paprika
Thyme

DIRECTIONS:

1. Preheat oven to 375
2. Place chicken in casserole dish
3. Drizzle olive oil over chicken
4. Sprinkle chicken with seasonings
5. Bake uncovered for 20-40 minutes or until done.
   

Basil Rice

INGREDIENTS:
2 cups chicken broth
1 tablespoon butter or margarine
1 cup long-grain white rice
1 and 1/2 teaspoons dried basil
3/4 teaspoons lemon pepper
1/2 teaspoon onion salt

DIRECTIONS:

1. Place chicken broth and butter in a stock pot.
2. Cover and bring to a boil.
3. Add rice and reduce heat to low. Cook covered for 20 minutes.
4. Stir in seasonings and serve.
   

Pizza Dough

A number of pizza dough recipe's I've seen require "rising" time. When I want to make pizza, I want it to be just as fast as ordering it. This recipe works with whatever "rising" time you give it, 5 minutes, 20 minutes, 30--whatever!

INGREDIENTS:
1 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
2 teaspoon olive oil
2 1/2 cups flour

DIRECTIONS:

1. Mix water, sugar and yeast together. Let sit 5 minutes until frothy.
2. Add 1 cup of flour. Mix well with a wire whisk. Add salt and oil. Stir well.
3. Add remaining flour and stir with a wooden spoon.
4. Knead a few minutes. Cover and set aside until ready to add toppings (at least 5 minutes).
5. With a rolling pin, make a 16" circle. Place on pizza stone and fold and flute edges.
   
6. Layer sauce (we use 1/2 can Hunt's traditional spaghetti sauce sprinkled with dried basil, garlic powder and onion salt), cheese, and toppings, more cheese, etc.
7. Place in a preheated 425 oven for 20 minutes or until cheese is golden and bubbly.