Friday, March 4, 2011

Mississippi Mud

I made this for Family Home Evening tonight. Its one of my fall-back recipes when I can't think of anything to make. Its delicious and really bad for you. My husband likes to brag to people about how many cubes of butter are in them.

Mississippi Mud
(by my mom)

First, preheat oven to 350. Put two cubes of margarine or butter in 13x9-inch pan and put in oven for the margarine to melt while the oven preheats.

Meanwhile, mix 2 cups of sugar and 2 eggs.

Then add:
2 tsp. Baking Powder
1/2 tsp. Salt
2 tsp. vanilla
2 cups flour

Mixture should be pretty crumby.
When the margarine is melted, should take about five minutes, add 4 tbl. cocoa to the margarine. Mix until a chocolatey syrup in pan. Sprinkle crumb mixture on top of the chocolate mixture.

Bake at 350 for 27 minutes.

Favorite Breadsticks

My husband's roomate gave him in this recipe and it is one of our all-time favorites we make all the time and people ask me for the recipe all the time so here you are...

Magic Breadsticks

1 Tbsp. Yeast
1 Tbsp. sugar
1 tsp. salt
1 1/2 cup water
3 1/2 cups flour

Add the yeast and sugar to warm water and let sit until dissolved and bubbly.  Then add the salt and flour.  Mix in until you have a slightly sticky dough.  Put in a greased bowl, cover and let rise for 1/2 hour.  I often put mine in the oven with a pot of boiling water because in the winter time its freezing and dry at my house. 

Roll into "snakes" and brush with melted butter and garlic salt, garlic powder, parmesan cheese, etc.  Whatever you like.   Bake at 375 for 8-10 minutes.  You can re-brush with butter/garlic half way through if you would like.

Or if you want another fun method of rolling out go HERE .  I tried it this week.  They turn out way prettier.  Its just a little more work.

Kids love these.  Enjoy. 

Chicken and Rice Soup

Chicken, Rice, Veggie Soup

This is one of my favorite soups my mom would make.

You need:

4 cups chicken broth
1 small onion chopped (about 1/3 cup)
2 medium carrots, shredded (about 1 c.) (I put mine in the food processor so they were super small.)
2 medium celery stalks, sliced (about 1 c.) (same as above)
½ c. uncooked instant long-grain and wild rice mix
1 c. diced cooked skinless chicken breast (about 6 ounces)
1 can (10 ¾ oz.)
Campbell’s Healthy Request Cream of Mushroom Soup

In a large saucepan, combine broth, onion, carrots, celery and rice. Bring to a boil. Lower heat to medium and add chicken. Cover and continue cooking until vegetables are tender and rice is done, 10 to 12 minutes. Stir in mushroom soup. Serve immediately.

You can also do this in a crockpot easily. Just cook the veggies first and then add rice a few hours later and then the chicken a few hours after that. Add the Cream of Mushroom Soup very last.