Supper-Time Sunday!

Time for another recipe round up for this week!

BAKED SOY LEMON CHOPS

Recipe + Photo courtesy of Allrecipes.com

This is an extremely easy recipe that comes together in no time. I read in the reviews that many people suggested cutting back on the amount of soy sauce. Since I only had 1/3 cup of Tamari this was really convenient for me; however, I was still very disappointed about the amount of marinade that was leftover. I put my chops in an 8x8 pan and there was enough marinade for at least twice the number of pork chops this recipe calls for.

Tha being said, the flavor was really good and instead of basting the meat we just turned the chops over. Cute hubster loved it. There are enough recipes out there to try that I wouldn't do this one again but it is a delicious and easy recipe if you are looking for one!

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PEANUT BUTTER FUDGE PUDDING CAKE - IN THE CROCKPOT!

Recipe + Photo are courtesy of The Sister's Cafe

I love easy desserts. Even though I can't eat them I love making them for other people. This was the perfect option for my little girl's birthday. It came together so quickly and cooked perfectly in the crockpot. I can't say how it tasted because, like I said, I can't eat it but it got great reviews from the people at the party. I got the impression that it is really rich and a little goes a long way but people still really liked it.

I didn't change anything about this recipe and followed the cooking time exactly. 

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BANANA OAT BREAKFAST COOKIES

Recipe + Photo courtesy of Watching What I Eat

I made these for my babies one morning when I wanted to change up breakfast. That wasn't such a great idea because they take quite a while to prepare and by the time they were ready I had had to find something for the kids to munch on anyways. BUT! They were well worth the wait. They were chewy and perfectly sweet. In fact, I felt like they were the closest cookies I have found that don't taste like a "healthy cookie" if you know what I mean.

I followed the recipe except that I omitted the walnuts and added 1 scoop vanilla protein powder and 2 tbsp ground flaxseed for some extra nutrition. The kids liked them but I think that mom and dad liked them more. 

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QUESTION FOR MY DEAR READERS: Tried any amazing recipes lately? Share the love with me!

Loves...Shayla

Ooey-Gooey Peanut Butter Brownies

Okay so when I first read the title of this recipe I thought that the ooey-gooey part referred more to "these are" instead of "you will be after making them." By far, this was the most frustrating recipe I have ever made in my entire life. Every part of the recipe was sticky and hard to work with and I was very tempted at times to start cursing at them like a sailor. That being said, however, they had a pretty good flavor to them and my guests definitely liked them.... so I am posting the recipe even though I don't know when I will bring myself to make them again. Here is hoping that you have more luck than I did with this one!

One thing to note - this is a recipe that was originally from Cooking Light. So although they look incredibly fattening they cut calories in the right places and aren't THAT bad for you.

The picture and recipe are courtesy of Our Best Bites and can be found here.

*AFTERTHOUGHT! I have been thinking about this recipe since I made it last night (because I am nerdy like that) and thinking about how much more I would like it if I made it with mint morsels/chips instead of peanut butter. Darn! Now I need to try and make it again!

OOEY-GOOEY PEANUT BUTTER BROWNIES
From Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Chocolate Mint Brownies

Yesterday was my sweet mother's birthday! (She is now the ripe old age of 24... ;-)) We got to celebrate with a fabulous dinner and presents and I brought the dessert. My mom and I have been addicted to mint everything since as long as I can remember. If it is mint flavored, we like it! This is another great recipe from My Kitchen Cafe found here. I expected them to be super rich and they were pretty rich, but just enough so that they were still delicious. Although the ingredient list is a bit long, I had most of the things already on hand. I just used the ice cream chocolate syrup that we had in the fridge. Very tasty and very moist! Thanks to Melanie at My Kitchen Cafe for the picture.

CHOCOLATE MINT BROWNIES
From My Kitchen Cafe

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (If you prefer the non-mint version: substitute vanilla extract for the mint extract.)

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Caramel Cream Brownie Trifle

I took this to a celebration dinner last night for my little brother and it was a hit! My dad took a bite and said, "This is awesome!" It is very rich, so be careful about that, but the combination of the flavors and textures are wonderful. The reviews all said that it gets better and better the longer you let it sit. The pudding kind of soaks into the brownies so they are moist and delicious! I got this recipe from here.

CARAMEL CREAM BROWNIE TRIFLE
From Betty Crocker

1 Box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts (optional) - I used Heath toffee pieces instead

1. Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2. Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
3. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
4. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

*NOTE: I used a 2-quart glass bowl and it was the PERFECT size.

Easiest Brownies in the World

These turned out so great and they were SOOOO easy! This recipe is courtesy of http://mykitchencafe.blogspot.com/

EASIEST BROWNIES IN THE WORLD

1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.