BBQ BEEF SANDWICH

OPTION 1 (My favorite, but Option 2 is great if you don't have BBQ sauce on hand)

3 lbs Beef chuck, Rump or Brisket

1/4 tsp Garlic powder

1/4 cup Barbecue sauce

2 tbsp Dijon mustard, Prepared

1 1/4 cups Ketchup

1 tsp Liquid smoke

2 tbsp Worcestershire sauce

1/4 tsp Black pepper, Freshly Ground

1/4 cup Brown sugar, light or dark

1/4 tsp Salt

OPTION 2

4 pounds boneless

1 1/2 cups ketchup

1/4 cup brown sugar, packed

2 Tablespoons Worcestershire sauce

1/4 cup red wine vinegar or white vinegar

2 Tablespoons Dijon mustard

1 teaspoon liquid smoke flavoring

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

CROCK POT DIRECTIONS

Trim fat from roast

Spray crock pot with Pam or use liner then place roast in cooker.

In a medium size bowl, mix the remaining ingredients and pour over roast.

Cook on low for 8 hours or high for 4-5 hours

Remove roast from cooker, place on cutting board and cut into thin slices, discarding extra fat.

Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.

OVEN DIRECTIONS

Trim the fat.

Sprinkle all sides with garlic powder, salt and pepper.

Bake at 350 degrees for 2.5-3 hours until 135-140 degrees

Slice into very thin slices and remove any visible fat.

Put into crock pot or back into baking pan.

Mix the sauce ingredients and pour over sliced meat, stir to coat all the beef.

Crock pot for a couple hours or cover and back 30-45 minutes.

Gauge = 5 lb roast for 20 people

BEEF 'N' CHEDDAR SANDWICH (ARBYS KOPYKAT)

2 pounds boneless beef round roast, (have butcher slice it into 1/8" slices)
1/2 cup reduced-sodium beef broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 onion hamburger buns, buttered and toasted

CHEESE SAUCE
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
3 cups grated cheddar cheese

In the pressure cooking pot, combine the beef, broth, garlic powder, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.

When cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid.

While the beef cooks, in a medium-size saucepan over medium heat, melt the butter. Sprinkle in the flour and cook until bubbling. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thick. Whisk in hot sauce and salt. Add the cheddar cheese a handful at a time. Stir until melted and smooth. Remove from heat.

To serve, top each bun with meat and ladle cheese sauce on top.

GARLIC BREAD (JOHNNY'S)

8oz of softened butter

4 TBL Johnnys Garlic Spread Seasoning

Italian bread loaf split in half lengthwise

Mix butter and seasoning.
Spread over Italian bread loaf

Bake at 400° for 8 min

CHICKEN AND DUMPLINGS (CRACKLE BARREL)

8 Servings

2 cups flour

1/2 teaspoon baking powder

1 pinch salt

2 tablespoons butter

1 cup buttermilk

6-8 cups chicken broth

3 cups cooked chicken

Combine the flour, baking powder, and salt. 

Cut the butter into the dry ingredients with a fork or pastry blender. 

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. 

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don't taste doughy.

Add the cooked chicken to the pot and serve.

SUNBURN RELIEF

 

3 TBL coconut oil or aloe vera

15 drops lavender essential oil

15 drops peppermint

Mix all together in a 2-3oz jar

NOODLES AND SPINACH

8 oz pasta of your choice

3 tablespoons butter

2 cloves garlic, minced

6 cups packed baby spinach

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.

Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. (we usually add about ⅓ cup). 

Stir in ¼ cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.

Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.

Optional -

Add in a little lemon juice or lemon zest, chickpeas, chicken or red pepper flakes. to jazz it up.

GARLIC BUTTER GREEN BEANS

2 cans green beans or fresh, just boil fresh beans 5 minutes first

3-4  TBLS butter

4-6 cloves garlic minced or 1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

Drain one can of green beans of liquid.

Melt butter in pan over medium heat.

Add garlic and let cooking until garlic becomes fragrant and starts to brown.

Add beans, salt and pepper (adjust seasoning to taste.)

Simmer for ~10 minutes, stirring every few minutes until beans are tender and most of their liquid has cooked off.

Serve and enjoy!

Optional for serving: sprinkle with bacon, blue cheese or parmesan.

FRESH BERRY SALAD

2 blackberries

2 cups strawberries, quartered or sliced

2 cups blueberries

2 cups raspberry

2 Tbsp. honey

Juice of 1 lime (about 2 Tbsp.)

Zest of 1 lime (about 2 tsp.)(optional)

Combine fruit in a large bowl.

Add honey, lime juice, and lime zest (if using).

Stir gently to coat.

I've also added grapes, poppy seed and pistachios for a change and it was yummy.

FLAVORED CREAM CHEESE

Deli style WHIPPED cream cheese

8oz cream cheese

2-3 TBL ginger ale, club soda or sprite

Whip cream cheese on high until fluffy.  Add in soda.  Start with 2 TBL and if you want it thinner add the last TBL a little at a time until you get your desired thickness.

FUNFETTI

1 batch whipped cream cheeses

¾ cup confetti cake mix

CHEDDAR-PENO

1 batch whipped cream cheese

2 or more oz. diced jalapenos

1/4 cup extra sharp cheddar cheese , shredded

CHERRY ALMOND

1 8oz block cream cheese

1 tbsp Honey

1 tsp Almond extract

1/3 cup Maraschino cherries

1 tbsp Maraschino cherry, juice

If you want it thinner, add a TBL at a time, cream, milk or ginger ale.

GARLIC BUTTER CREAM CHEESE

1  clove Of garlic minced finely, large

1/4 tsp Black pepper

1/2 tsp Italian seasoning

1/4 tsp Salt

1/4 cup Butter

4 oz Cream cheese

PINK LEMONADE RICE KRISPY TREATS

6 cups Rice Krispy Cereal
16 oz. bag or 9 cups mini marshmallows
4 tbs. salted butter
3/4 teaspoon lemon extract
Pink food coloring
Sprinkles

In a large pot, melt butter and 7 cups of mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until the two ingredients are combined.

Mix in a few drops of pink food coloring and lemon extract.

Add in Rice Krispy cereal and mix until everything is coated in the marshmallow mixture.

Let sit for 1 minute to cool.

Add remaining marshmallows 1 cups at a time. Stir after each addition.

Spray a 9x13" pan with non-stick cooking spray and then pour mixture into pan.

Spray non-stick cooking spray on your hands and press mixture down into the pan.

Add sprinkles all over the top and lightly press down.

SALTED CARAMEL RICE KRISPY TRESTS

BARS --
3 tablespoons butter
14 unwrapped caramels or 2.5 cups bits
4 cups miniature marshmallows (6.6-7oz)
1 tsp sea salt (kosher or flake)
1 tsp vanilla
6 cups Rice Krispie cereal

OPTIONAL CARAMEL TOPPING –
1/8 Cup Butter, melted
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/4 Cup Corn Syrup
1/4 Cup Sweetened Condensed Milk
Pinch of Salt
1/8 tsp vanilla

TO MAKE BARS

In a medium sauce pan melt butter and caramel pieces over medium heat for 3 minutes stirring with a wooden spoon.

Add marshmallows and salt. Continue to stir until marshmallows and caramel are melted down.

Remove from heat add vanilla and cereal. Blend well.

Line a 9×13 pan with parchment paper. Transfer hot mixture to pan, pressing down evenly using another piece of parchment paper.

Top with Caramel if desired (see below)

Allow to cool for 20 minutes.

TO MAKE CARAMEL TOPPING –

In an 4 cup or larger microwave safe bowl mix together all topping ingredients except vanilla.

Microwave on high 2 minutes
Stir

Again, Microwave on high 2 minutes
Stir

Take temp of caramel should be between 235-240 to stay soft.

If not quite there, go 30 seconds at a time.  It'll turn fast and you don't want to burn it.

Add in: 1/8 Teaspoon Vanilla Extract
Stir

Pour over bars
***if desired, sprinkle with chocolate, salt, nuts, etc. 

BERRY SALAD WITH VANILLA SIMPLE SYRUP

Yield: 8-10 Servings

6 to 8 c. fresh berries ~ a mix of strawberries, blueberries, blackberriesand raspberries
1/4 c. granulated sugar
1/4 c. water
1/2 tsp. vanilla extract, paste or 1/2 of a vanilla bean, split open & seeds scraped

INSTRUCTIONS:

IF USING VANILLA EXTRACT or PASTE

Place sugar and water in a small saucepan over medium heat. Bring mixture just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Remove from heat and cool for 5 minutes. Stir in vanilla extract or paste. Chill completely in the refrigerator.

IF USING VANILLA BEAN FOR THE SYRUP

Place sugar, water, and vanilla bean seeds in a small saucepan over medium heat. Bring just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Reduce heat to low and simmer for 7 minutes. Remove from heat a let cool slightly; then chill completely in the refrigerator.

Rinse berries. 

Just before serving, drizzle berries with vanilla simple syrup and toss gently to coat. You may not need to use all of the syrup.

HONEY LIME FRUIT SALAD

2 cups green grapes (halved if large)
2 cups strawberries, quartered or sliced
2 cups blueberries
2 Tbsp. honey
Zest of 1 lime (about 2 tsp.)
Juice of 1 lime (about 2 Tbsp.)

Combine fruit in a large bowl.
Add honey, lime juice, and lime zest (if using).
Stir gently to coat.

INDIVIDUAL BEEF WELLINGTON

FOR THE FILET MIGNON

4 (6-ounce) filet mignon steaks, about 1 1/2 inches thick

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

FOR THE MUSHROOM DUXELLES

10 ounces cremini mushrooms

1 tablespoon unsalted butter

1 small shallot, minced

1 clove garlic, minced

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 1/2 tablespoons dry sherry, or vermouth

FOR THE WELLINGTON

1 sheet puff pastry, thawed

1 large egg beaten with 2 teaspoons water

1 1/4 cups red wine sauce

FOR THE RED WINE SAUCE 

(this is great with any beef dish you make)

4 tablespoons unsalted butter, divided

2 tablespoons finely chopped shallots

2 cloves garlic, minced

1/2 teaspoon oregano

3 tablespoons tomato paste

2 cups dry red wine

1 dash kosher salt, or to taste

1 dash pepper, or to taste

4 ounces gorgonzola, optional

PREPARE FILET MIGNON

1.  Sprinkle both sides of the filet mignon steaks with salt and pepper.

2.  Heat oil in a heavy skillet on medium-high heat.  Sear steaks for 1-3 minutes per side.

3.  Transfer to a plate, cool, then refrigerate until ready to assemble.

PREPARE THE DUXELLES

1.  Clean, stem, and finely chop the cremini mushrooms.

2.  Sauté the butter, shallot and garlic for for 1 minute over med-high heat.

3.  Add the mushrooms, salt, and pepper. Stir often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.

4.  Take the skillet off the heat and stir in the sherry.

5.  Return to the heat, and cook until the liquid has again evaporated. 

6.  Transfer to a plate and cool completely.

PREPARE THE RED WINE SAUCE

1.  In the pan the meat was seared, over med-high heat, melt 1 tablespoon of butter. Place the remaining 3 tablespoons of butter in the refrigerator until you need them. Sauté the shallots until tender—about 4 to 5 minutes.

2.  Add the garlic and sauté for about 1 minute longer.

3.  Add the oregano and tomato paste. Cook, stirring, for 1 minute.

4.  Add the wine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened—about 8 to 10 minutes.

5.  Place a fine mesh strainer over a bowl and strain the sauce. Discard the solids.

6.  Return the sauce to the pan over low heat. Cut the remaining 3 tablespoons of cold butter into small pieces. Whisk the butter pieces into the sauce a few at a time.

7.  Whisk in gorgonzola if using.

8.  Taste and season with salt and pepper, as needed.

ASSEMBLE THE WELLINGTON

1.  Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.

2.  Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.

3.  Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.

4.  Compactly press an equal amount of the mushroom duxelles on top of each filet.

5. Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.

6.  Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.

7.  Brush more of the egg wash over the top and sides of each Wellington.

8.  Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.

SERVE

Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

TIPS AND HINTS

Why Does Beef Wellington Get Soggy?

As it bakes, the puff pastry will soak up any juices from the filet mignon and mushroom duxelles, and this can result in a soggy beef Wellington. To prevent that, be sure to cook the mushrooms until all of the liquid evaporates and pat the steak dry before assembling the Wellingtons.

Use a good quality red wine, one you enjoy drinking, for this sauce. A cheap or low-quality wine could produce a rather bitter sauce. Commonly used red wines for cooking include those that are a little lighter, such as Merlot, Pinot Noir, or Chianti, but if you prefer a Cabernet Sauvignon, pick one a little on the lighter side. Whatever you choose, those flavors will come through in your sauce. Opt for one that's on the younger side, with lighter, fruitier notes—those will be accentuated in the sauce, and a welcome taste.

What Does Wine Do To Beef?

Wine adds a ton of flavor in cooking; it can enhance, accent, and intensify both the flavor and aroma of food. The alcohol cooks off, and the flavor compounds are left behind. More specifically, wine is acidic and tenderizes the outside of the meat.

MELT IN YOUR MOUTH CHICKEN

4 boneless chicken breast halves
1 cup mayonnaise or 1 cup Greek yogurt
1⁄2 cup parmesan cheese, freshly grated
1⁄2 teaspoon seasoning salt
1⁄2 teaspoon ground black pepper
1 teaspoon garlic powder

Mix mayonnaise or yogurt, cheese and seasonings.

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

BAKED CHEDDAR RANCH CHICKEN

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/3 cup shredded cheddar cheese
1/3 cup panko
cooking spray


Preheat the oven to 425 degrees.

Place the chicken in a large baking dish.

In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.

Sprinkle the panko on top and spray lightly with cooking spray.

Bake for 30 minutes or until chicken is cooked through.

Serve it up with BAKED RANCH RICE from this blog.

PESTO LEMON RICE

2 tsp. extra-virgin olive oil (or 1 TBL olive oil plus 1 TBL butter)
1 cup Converted/Parboiled Rice
1/2 tsp. salt
2 T lemon juice
2 1/4 cup chicken stock 
2-3 T basil pesto

1-Heat olive oil in a heavy pot with a tight-fitting lid; then add the rice and saute until rice is light browned, about 2-3 minutes, stirring several times.

2-Add the salt and lemon juice and stir again (the lemon juice will bubble up in the pan.)

3-Add the chicken stock and bring to a boil.

4-As soon as it is boiling, turn down the heat to medium-low, cover the pot, and let it cook without lifting the lid for 20 minutes.

5-After 20 minutes, remove the lid and fluff the rice with a fork.

6-Stir in the pesto, put the lid back on and let the rice sit for 5 minutes.

SIMPLE BAKED RICE

4 TBL butter
2 cups rice (paarboiled/converted or basmati are my favorites)
3.5 cups boiling water (consomme/broth for more flavor) (use 2 cups for brown rice)
1/2 envelope onion soup or beefy onion soup (optional)

Preheat oven to 375 degrees.
Mix everything in 9x13 baking dish.
Cover with lid or foil and bake 25 minutes.
Fluff. if not done return to oven checking and fluffing every 5 minutes

***brown rice will take about 45-60 minutes.
***If rice texture is good but seems too soupy, return to oven UNcovered 5 minutes at a time.

CREAMED SPINACH

1 TBL butter
1/2 small onion, finely diced
2 cloves garlic
3/4 cup whole milk
2 TBL cornstarch
1 tsp salt
1 tsp black pepper
2oz cream cheese
2 TBL parmesan cheese
1lb fresh spinach or 10oz frozen, thawed and squeezed dry

In a large skillet, cook butter and onion stirring often, until translucent (about 3 minutes).

Add garlic and cook an additional 2 minutes, stirring often.

Make slurry by mixing milk and cornstarch. Pour mixture to skillet.

Add salt, pepper, cream cheese, and parmesan cheese to skillet; whisk until well combined.

Stir in the spinach (in bunches if using fresh), coating the spinach completely in the cream mixture.

Serve warm.

SAUTEED GARLIC SPINACH

1 TBL butter or olive oil
8 garlic cloves, chopped
1lb baby spinach or 10oz frozen, thawed and squeezed dry
1/4 tsp salt

Melt the butter in a large skillet over medium heat.

Add the garlic and cook, stirring slightly softened and fragrant, about a minute.

Place the spinach (in bunches if using fresh). Sprinkle with the salt. Keep things moving around the pan so that all the spinach wilts and the garlic doesn't burn.

As soon as heated through or spinach is all wilted, it's done.

Remove from the heat right away, before it starts to release too much liquid.

SPINACH - FRESH/FROZEN EQUIVALENTS

A 10 oz package of frozen spinach is the equivalent about a 1 pound bunch of fresh spinach. 

If you're buying fresh spinach, it's wise to buy more than you think you'll need because some bunches will need the stalks trimmed off and that will decrease the weight before cooking.

BALSAMIC SPINACH AND MUSHROOMS

1lb. fresh baby spinach (or 10 oz frozen thawed and squeezed dry)
8oz fresh mushrooms, sliced
1.5 TBL olive oil
1 TBL butter
4 cloves fresh garlic, minced
1/2 tsp onion powder
1/4 tsp salt
fresh ground pepper to taste
1 TBL balsamic vinegar more to taste if desired

In a wide fry pan, put olive oil, butter and mushrooms sauté on med. high heat 8-10 minutes until mushrooms start to brown.

Add garlic, onion powder and salt stirring for 1-2 minutes.

Turn heat to medium and add spinach (in bunches if using fresh), turning until wilted down.

Drizzle with vinegar, toss to coat and serve.

STEAKHOUSE MUSHROOMS

2 tablespoons butter
1/2 onion, thinly sliced or small diced
8 ounces sliced mushrooms
1/2 tsp crushed garlic
1/2 tsp salt
1/4 tsp pepper
2 tsp Worcestershire

Cook onion and butter for several minutes until they are soft and slightly browned.
Add mushrooms, cover and cook 2-4 minutes, stirring half way through.
Drain off most of the juice then add garlic, salt, pepper and Worcestershire.

GARLIC BUTTER MUSHROOMS

1 whole button or crimini mushrooms
3 TBL butter
1 TBL olive oil
2 TBL chopped fresh parsley (or 1tsp dried)
4 garlic cloves, minced
1 TBL lemon juice (optional)
Salt and pepper to taste

In a large fry pan, heat the butter & olive oil over medium high heat.
Add mushrooms. in a single layer and fry 8-9 minutes WITHOUT moving.
Flip mushrooms and fry again 8-9 minutes WITHOUT moving.
Add garlic, parsley and optional lemon juice. mix and fry for 1-2 minutes.
Add Salt and Pepper to taste.

CRISPY OVEN GARLIC MUSHROOMS

6-8 ounce carton mushrooms small to medium sized mushrooms
2/3 cup flour
1 teaspoon garlic powder
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dried parsley
1 TBL parmesan cheese (optional)
1 egg beaten
1/2 TBL butter melted
1 TBL avocado oil or olive oil

Preheat oven to 400 F

Grease baking sheet with the avocado or olive oil

Mix the flour, garlic powder, salt, paprika, parsley, and optional parmesan in a zip lock bag.

Mix egg and melted butter in small bowl.

Dip mushroom into the egg mixture and place it into the flour mixture, close, shake and place on baking sheet.

Repeat with each mushroom.

Bake for 12 to 14 minutes, turning mushroom over with tongs halfway through.

Then broil 1 to 2 minutes to get the coating more crisp, careful not to burn.

ROASTED MUSHROOMS

24 oz crimini (baby bella) or button mushrooms
1/4 cup extra virgin olive oil
1 tsp fresh cracked black pepper
1 1/2 tsp garlic powder
Salt to taste
2 TBL butter melted
1 garlic clove pressed

Preheat oven to 425° and lightly grease a large rimmed baking sheet.
Cut bottoms off the stems & cut any large ones in half.
Mix mushrooms olive oil, salt, pepper, and garlic powder until evenly coated.
Put on the baking sheet, stem or cut side down.
Bake for 10-15 minutes.
Straining off the liquid.
Flip mushrooms top side or non-cut side down and bake 10 more minutes.
Drain then toss with melted butter and garlic.

OVEN BAKED TOSTADAS

Pre made tostada shells or corn tortillas
Refried beans

Taco seasoned meat of choice (optional)
Shredded Mexican blend cheese
Your favorite taco toppings

Preheat oven to 450 degrees

Spread approximately 1/4 cup beans over fried tostada

Top with meat if using
Sprinkle with cheese
Bake 5 minutes
Serve with your favorite taco toppings

--To make your own tostada--
Heat veggie oil in a skillet over medium high heat.
Fry corn tortilla approx. 2-3 minutes on each side.
Pierce any bubbles that may form.

CHEATER RESTAURANT STYLE REFRIED BEANS

16 ounce can Refried Beans
1/3 cup sour cream
1-3 teaspoons of hot sauce (depending on the heat you want)
1 cup Mexican blend shredded
4 oz cream cheese (optional)

Mix all together, heat on stove or in microwave.


Serve with more shredded cheese or cotija cheese on top

HOT FUDGE BROWNIES (CROCK POT)

1 Brownie Mix , plus ingredients listed on the box to make the batter (box for 13x9 inch pan)
1/2 cup sugar
1/4 cup cocoa powder
3/4 cup boiling water

Prepare the brownie batter as directed on the box.

Pour into crock pot

In a small bowl whisk together sugar, cocoa powder, and boiling water. Pour gently over brownie batter, not mixing or stirring at all.

Cover and cook on high for 2-3 hours, or until done.

Best served warm.