Monday, September 20, 2010

Something old , something New

Tonight, a good majority of my family, bit Bourne and Williamson, will be joining us out the homestead to can peaches. My mom is an expert and has agreed to teach the rest. My contribution will be dinner. On today's menu: a classic recipe from my mom's kitchen pus a new recipe of my own. Chicken Broccoli Casserole and Double ChocolateChunk Brownies. The casserole is pretty simple to make, the hardest part is the arm muscles it takes to open the jars of soup cans by hand. It's also great because it's easy to feed a lot of people, it's a crowd favorite, and making extra for freezer meals is a breeze. I bought a few extra ingredients to make just such a freezer meal for the newly weds, Sarah and Tyson, because it's one of her favorites. The brownie recipe is one I saw on tv and my oldest critic (the chocolate lover) immediately said, "mom, you HAVE to make those.". Seems I didn't have a choice, so today was the day. The casserole also makes for easy clean-up so we can get to those wonderful peaches!


Cut-up cooked chicken (3 cans of Costco chicken)
2 cans cream soup (mushroom, chicken or celery)
1/4 cup of milk
1 tsp curry powder
Cut broccoli florets
Grated cheese
2 boxes Stove-top stuffing (cooked)

Mix together chicken, soup, and curry powder and spread in 9x13 baking dish
Cover with grated cheese
Top with stove-top stuffing
Cover with tin foil and bake for 25 to 30 minutes in 350 degree oven

3/4 c sugar
2 tbsp water
1/3 c butter
8oz bittersweet chocolate (chopped)
2 eggs
4 oz white chocolate (chopped)
1/4 tsp each salt and baking soda
3/4 c flour
1 tsp vanilla

Bring water, sugar and butter to a boil. Remove from heat and stir in 4 oz of bittersweet chocolate and stir till melted and combined. Allow to cool for 10 minutes.
Whisk in eggs.
In a separate bowl, combine flour, salt and baking soda. Add to wet mixture. Stir in chopped chocolate and vanilla. Pour into parchment lined metal pan. Bake at 325 for 30 minutes. Allow to cool in pan.

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