Chicken over Chips

This is really good. You can change things around if you want a little different taste. I would not use a full can of the chicken broth, maybe 1/2. The beans are really good in it, you could add another can.

- 5-6 chicken breasts
- 1 can chicken broth
- 1 cup packed brown sugar
- 1 cup salsa
- 1/4 cup BBQ sauce
- salt to taste
- 1 can black label Ranch-style beans
- A bag of Fritos
- Shredded cheese
- sour cream

Place all ingredients except last 4, into crockpot and set on LOW for 6 hours or HIGH for 4 hours. Shred chicken with fork. Just before serving, add beans and stir, allow to cook for another 30 min. Serve over corn chips. Top with cheese and sour cream.

Lemon Truffle Pie

This pie is so good! Someone made it at work for a birthday and I had 2 pieces! I know that's bad! Heather Kaiser

Crust

1 Pilsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 cup sugar
2 tbsp. cornstarch
2 tbsp. all purpose flour
1 cup water
2 egg yolks, beaten
1 tbsp. butter or margarine
1/2 tsp. grated lemon peel
1/4 cup lemon juice
1 cup white vanilla baking shipos or shopped white chocolate baking bar (6 oz)
1 package (8 oz) cream cheese, softened

Topping

1/2 cup whipping cream
1 tbsp. sliced almonds, toasted (these weren't on the pie I had)

Directions

1. Heat oven to 450. Make pie crust as directed on box using 9 in. pie plate. Bake 9-11 minutes or until golden brown. Cool completely, about 30 minutes.

2. In 2 qt. saucepan, mix sugar, cornstarch, and flour. Gradually stir in water until smooth. Cook over heat, stirring constantly, until mixture boils. Reduce heat to low, cook 2 minutes, stirring constantly.

3. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.

4. Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1 qt. sacepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in saucepan, cook and stir over low heat just until chips are melted.

5. In small bowl with mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chips mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2-3 hours.

6. In another small bowl with mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store on refrigerator.

I've posted this recipe in my personal blog (http://grinnbearit.blogspot.com/), but its too good to not share. This recipe was copied from the picky palate although I didn't add blueberries to my ganache. These brownies are seriously like biting into a little peice of heaven. Soooo good! Enjoy! ~Tirzah

Chocolate Mascarpone Brownies
1 Cup unsalted butter
3 ounces best quality semi-sweet chocolate (finely chopped)
1 Cup Granulated Sugar
1/2 Cup Cocoa Powder
1/2 Cup Mascarpone Cheese- softened
3 Large Eggs
2 tsp pure vanilla extract
1/2 Cup All purpose flour
1/4 tsp Salt
Ganache:6 ounces best quality semi sweet chocolate (finely chopped)
6 Tbs Whipping Cream
3 Tbs Unsalted Butter

Preheat the oven to 325 degrees F. Butter an 9 x 13-inch square pan and set aside.In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes while you prepare the ganache.

For the Ganache: Place the chocolate chips in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. The ganache should be used for spreading while warm. Let the Ganache firm up before cutting. Its best to refrigerate them until quite firm

Rolo Cookies

I guess since I made the blog I should get things started. These cookies are so yummy. My husband loves loves them. When you post a recipe, post your name also so we know who it is coming from.

Rolo Cookies

2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 c. chopped nuts (optional) I did not use them
sugar (to roll dough in)
48 rolos

Beat sugars, butter, eggs, and vanilla until fluffy. Combine flour, cocoa, and soda and add to mixture. Stir in nuts (optional). It helps to chill dough for a while. Shape 1 tbls. dough around rolo, covering completely. Press into sugar and nuts (optional). Place on cookie sheet and bake 7 to 10 min at 400. Let cool.

Nicole Olson

Welcome everybody

My sister-in-law Kristen and I have been wanting to start a recipe blog with just a few people for a while now. So feel free to post your favorite recipes or ask for suggestions on things.