Chocolate Cravings

For some reason, I've been craving chocolate lately. While I've tried to resist the urge to eat a case of candy bars, I couldn't pass up the opportunity to bake something super-chocolately when I had to make treats for my last childbirth class. I saw this recipe on Paula Deen's show on FoodTV and I knew it was the answer to my craving! Of course, there are a whopping FOUR sticks of butter in the recipe (it wouldn't be a Paula Deen recipe without a lot of butter) but it's definitely worth the extra calories. These brownies are a little gooey, so have napkins handy when you eat one!

Maggie's Decadent Brownies

4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted

Frosting: 4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract 1 (1-pound) box confectioners' sugar, sifted
4 cups mini marshmallows

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely.

Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.


Paula Deen, Paula's Home Cooking, Food Network

The Fabulous Rotisserie Chicken

For quick weeknight meals, I like to use a cooked, rotisserie chicken from the grocery store to jump start some of my favorite dishes. I've used rotisserie chicken in enchiladas, chicken salad, soups and various other simple dinners. Typically, the chickens at the store are fairly moist and they have a variety (rosemary, thyme, garlic, etc). It takes just a few minutes to get the chicken off the bone and I think it adds a unique taste to many dishes. Last night, I made Chicken and Red Bean Enchiladas from a recipe I saw in USA Weekend. I've made these before and they are easy, quick and (best of all) delicious.


Chicken and Red Bean Enchiladas


2 cups shredded rotisserie chicken
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)

Optional garnish:
chopped fresh cilantro
hot red pepper sauce


Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

This recipe was originally featured in the USA WEEKEND article Rotisserie Chicken Jump-starts Snazzy Meals on September 5, 2004.

Jimmy Carter's Gorilla Bread

I enjoy breakfast. I can combine sweet, dessert-type foods with savory foods and still come away without feeling like I've eaten far too much. My breakfast on weekdays is usually restricted to things like oatmeal, bagels, cereal or fruit. I just don't have time to cook a breakfast -- I'm not an early riser. On weekends, I like to take time to make a homemade breakfast.

This weekend, we had a friend staying with us so I made Paula Deen's recipe for Gorilla Bread. I saw her make this on Food Network for President Jimmy Carter. He liked it and I definitely like it. I usually omit the walnuts because I don't care for them. This recipe isn't healthy, but it's really yummy!

Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Paula Deen, Paula's Home Cooking, Food Network