Black Tie Brownie Cups

1 pkg (19-21 oz) Fudge Brownie Mix (plus ingredients to make cake-like brownies)
2 1-oz squares White Chocolate for baking
2 Tbsp Milk
1 8-oz package Cream Cheese, softened
1/2 C Powdered Sugar
1 C thawed, frozen Whipped Topping OR 1 C whipped Whipping Cream
1 pt small Strawberries, sliced (optional)
Orange Zest (optional)
Mint Leaves (optional)
Melted Semi-sweet Chocolate for baking (optional)

Preheat  oven to 325° F. Spray cups of mini muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Using small scoop, place 1 level scoop of batter in each cup, filling cups ⅔ full. Bake 14 minutes or until edges are set. Do not over bake.

Remove pan to cooling rack. Immediately press tops of brownies with mini tart shaper (from Pampered Chef) or a measuring cup that is slightly smaller than the mini muffin. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat for remaining batter.

Microwave white chocolate and milk, uncovered, on high 1 minute; stir until smooth. Cool slightly. In bowl, combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill decorator tube fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. If desired, slice strawberries and arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate if desired. Place in airtight container and refrigerate 1-3 hours before serving.

Chicken Soup Virginia

1 Rotisserie Chicken Carcass
3-4 Qts Water
2 Bay Leaves
2 tsp Parsley Flakes
1 tsp Basil Leaves
1/8 tsp White Pepper
1/8 tsp Red Pepper
1 1/2 tsp Salad Supreme
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp All Seasons Salt
1/4 C Onions
1 Celery Stalk (or the inner stalks with the leaves)
Egg Noodles, other Noodles and/or Rice
Corn or other vegetables
Chicken from the Rotisserie Chicken, chopped

Combine all ingredients in a stock pan and boil for 1 hour or more.
Strain out all ingredients from the broth.
Bring broth to a boil.
Add noodles or rice, chicken and vegetables (according to your preference) and boil until the noodles/rice are done, approximately 10-12 minutes. Additional salt, pepper, basil and/or parsley can be added to boost flavor if desired.

Note: If you leave some of the meat (like the legs, thighs, etc) on the carcass, the broth will be more flavorful. Extra chicken can be used for chicken salad or other recipe. 

Refried Bean Soup

2 tsp Olive Oil            

1 C Onions, Chopped            

1 C Bell Peppers, Chopped            

2 tsp Garlic, Minced            

¼ tsp Cumin           

14½ Oz Mexican Recipe Stewed Tomatoes, Canned

14½ Oz Chicken Or Vegetable Broth

15½ Oz Black Beans, Canned

15½ Oz Pinto Beans, Canned

16 Oz 98% Fat Free Refried Beans, Canned

Heat oil in large pot, add onions and bell peppers, cook until tender. 

Add garlic, cumin, tomatoes, and broth. 

(If Mexican Recipe Stewed Tomatoes are not available, 1 10 oz can of Rotel Tomatoes can be substituted.) 

Raise heat to high. 

Rinse and drain black and pinto beans and add to soup. 

Add refried beans. Stir well. 

Salt and pepper to taste. 

Cover, let soup come to a boil. 

Reduce to low and stir occasionally for 5-7 minutes or until ready to serve.

Honey Glaze for Baked Ham

½ C honey

1 C brown sugar

½ C orange juice           

Mix ingredients and pour over ham for the last 30 minutes of the baking time with ham uncovered. 

Taco Casserole

2 Lbs Hamburger            

Onion, Chopped            

Sprinkle Garlic            

Bottle Taco Sauce            

1 Can Cream Of Celery Soup

1 Can Cream Of Mushroom Soup

Cheese, Grated

Tortilla Chips

Line 9 by 13 inch pan with chips. 
Brown hamburger meat, onion & garlic. 
Add taco sauce and two cans of undiluted soup. Heat. 
Pour over chips & sprinkle grated cheese over top. 
Bake at 350° for 5-10 minutes until hot.

Lasagna

¼ C Onions, Chopped

1 lb Hamburger meat

1- 26.5 oz can Hunts Spaghetti Sauce (or equivalent)

8 oz Lasagna Noodles, cooked

15-16 oz Ricotta Cheese

2 Eggs

Garlic Powder (optional)

½ C Parmesan Cheese (optional)

2 C Mozzarella Cheese, grated

1 C Cheddar Cheese, grated (optional)

Preheat oven to 350°. 

Brown onions and hamburger meat together. Add sauce. Set aside. 

Mix ricotta, eggs, some garlic powder and parmesan as desired.  Set aside. 

Cook Lasagna noodles with a little oil to keep them from sticking. 

Rinse with cool water when done. 

Layer: sauce, noodles, ricotta mixture, mozzarella (and cheddar if desired). 

Make 2 or 3 layers. 

Make in one 8 by 8 pan or two loaf pans. 

Cover with foil. 

Bake at 350° for 30 minutes. 

Remove foil and bake for additional 10 minutes. 

Remove from oven and let sit for 5-10 minutes before serving. 

This recipe freezes well (before baking). Thaw thoroughly before baking. 

Beef Brisket Virginia

Beef Brisket (NOT Corned Beef), (any Size)

Pepper

Salt

Put Brisket into crock pot or slow cooker. 

Salt and pepper according to your tastes and cook for 8-12 hrs or until very tender. 

Slice meat cross grain or pull apart. 

Great all by itself, as French Dip sandwiches, or heated up in BBQ sauce. 

Freezes well with au jus for a quick meal at a later date.