Cookies and Cream Brownies

It's been at least a week since I added any Oreos to anything so I decided while making brownies that I should give them an Oreo infusion. I'm not sure if they were more brownies with Oreos or Oreos with a brownie binder but at any rate they were delicious. I topped them with some cream cheese frosting that I had sitting in the fridge but I think I would have liked a vanilla drizzle better. Or, maybe I should have just thinned the cream cheese down so it wasn't so thick....next time right?

I just used a boxed mix because I've honestly not found a brownie recipe that can beat Betty Crocker. Add an extra egg and you're golden.

Cookies and Cream Brownies

1 box Betty Crocker brownie mix (13x9 recipe size)
2 1/2 c. crushed Oreos
frosting of your choice if desired.

Mix the brownie mix together according to package directions using 3 eggs.

Crush the Oreos and mix them into the batter well.

Pour into prepared baking dish and bake for 28 min at 350 degrees.

Let cool completely. Add a frosting drizzle if you like. It's good both ways.

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Dorm Room Fudge

I have to be honest, I've never actually lived in a dorm. My sisters all did and from what I can remember, cause let's be real that was a long time ago, the amenities are pretty sparse as far as kitchens go. That said, most college students have access to a microwave so even they could make this fudge. And it really is that easy. I kid you not.

Randy came home last week and out of the blue requested fudge. I looked at him and thought...."OK, random much?" but decided to humor him and throw some fudge together yesterday after work. This came together really easily, almost too easily if you are concerned about your weight. It was seriously a dump, microwave and stir kind of deal and it is YUM. Smooth and silky texture, rich flavor, no weird granulated sugar. Quite possibly the best basic fudge I've ever made. I can see this with nuts or marshmallows added, this is a great jumping off point to get creative. Or, it's good just like this, pure, chocolatey goodness. 

Dorm Room Fudge
1 bag semi-sweet chocolate chips
1 can sweetened condensed milk
1/2 c. milk chocolate chips
1 T. Butter
1 T. cream (I used milk)

1. Place chips and milk in microwave safe bowl. (You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.) 
2. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Stir in butter and cream until combined. 
3. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.  

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Meatloaf a'la Jiggle

Everyone has a meatloaf recipe that is supposedly the best. Mom, Grandma, Aunt Louise, they all swear theirs in the best. I've tried many and am not convinced that any one is significantly better than another. It really all boils down to your own taste and that of your family. My family won't eat it if they can see oats in it and they don't like the texture of crumbled bread. If I add carrots in an effort to up the healthy it's just understood that I will be eating the whole thing by myself. Not always a bad solution but maybe more meatloaf than I really need...

This version is super easy and tastes like steak. That probably has something to do with the generous amount of A1 that I dump in and I'm totally ok with that. My family likes it and that's the important part right?

Meatloaf a'la Jiggle
serves 6 (4 if you are feeding starving boys)

1 1/2 lb lean ground beef
1 large egg
1/2 c. milk
2/3 c. seasoned bread crumbs (crushed Ritz crackers would be good too)
3 T. yellow mustard
1/4 c. A1 steak sauce
2 T (ish) Canadian Steak seasoning

1. Mix all ingredients with ground beef in a large bowl. Don't over mix, just kind of smoosh it altogether until it's mixed.
2. Turn into a 9x9 baking dish and loosely shape into a loaf.
3. Bake uncovered at 350 for about 45 minutes. At this point you can add a ketchup or BBQ sauce to the top if you like. Bake another 15 minutes.
4. Let rest for 10 minutes before serving.

Fan Cut Spuds

With Mr. Jiggle in India we've kind of slacked on the cooking. I know I've said that in previous posts but seriously, we've all lost weight. Now why can't that happen and still eat good treats and dinner?? If someone knows the secret please let me know cause I'm still looking for the "silver bullet of weight loss".

I saw these potatoes on Rachel Ray a while ago and just kind of stashed them in my "remember for someday in the future" section of my brain. Today in straightening up my kitchen I discovered a bag of forgotten russet potatoes (spuds if you grew up in Southeastern Idaho) that needed to be used immediately if not sooner but didn't want to do baked potatoes and I was too rushed to peel anything. So Fan Cut Potatoes here we come.

Although these take a while to cook the prep is easy and fairly quick. We just cut them, drizzled with olive oil and sprinkled them with seasoning salt and pepper. Add a little shredded cheese the last 10 minutes and they are yum. Crispy on the outside and steamy and soft on the inside with the deep flavor that roasting vegetables gives them.

A nice change from baked potatoes!

Fan Cut Spuds
adapted from Rachel Ray

1. Scrub potatoes well.
2. With a sharp knife cut slices partway through the potato about 1/8 inch thick. Don't slice through the bottom.
3. Drizzle with good olive oil and sprinkle generously with salt and pepper. I used Johnny's seasoning salt instead. Sam's Club has a giant bottle and it's the best seasoned salt I've tried.
4. Bake at 350 for 45 minutes. Sprinkle shredded cheese on the top and bake another 10-15 minutes.