Nutella Kit Kat Oreo Overloaded Nut/Choc Chip Brownies
Recipe based on

  • 1 box brownie mix (8x8 pan size).  Prepare according to directions using an 8x8 pan. I used the mix with nuts, and one with chocolate chips.
  • 10-12 snack sized Kit Kat bars (Halloween candy sized)
  • 2 c. semi-sweet chocolate chips
  • 1 tablespoon unsweetened butter
  • 1 1/4 c. Nutella
  • 1 c. Rice Krispies
  • 1 c. crushed oreos
  • 1 tsp. vanilla
  • 1 tsp. salt
  • Extra choc chips or nuts to add into brownie mix

Prepare brownies according to the package.  Pour into 8x8 pan with parchment paper on the bottom.  (I love parchment paper!

Place Kit Kat pieces into the brownie mix and press them in firmly.

Bake brownies according to package directions.  I needed to add a few minutes because of the extras.

Let the brownies cool.

In a large saucepan combine the chocolate chips, Nutella and butter.  Cook over medium heat and constantly stir until melted - do not let the mixture burn.

Stir in vanilla, Oreos and cereal until combined.

Pour over brownies and spread evenly.  Chill for about 2 hours.

Cut into squares to serve.  I used a pizza cutter blade - made it easy!

Store airtight for up to 3 days.

Chocolate Brownie Cheesecake Cookies
Recipe from

  • 1 c. butter, softened
  • 1-8 oz. package cream cheese, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 c. flour
  • 2/3 c. cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 c. semi-sweet chocolate chips
  • 1 c. coarsely crushed chocolate wafer cookies
  1. In a bowl, cream together butter and cream cheese.  Add eggs one at a time.  Beat in vanilla.
  2. In a small bowl, combine flour, cocoa powder, baking soda and salt.  Add in the brown sugar and granulated sugar.
  3. Carefully mix dry ingredients into butter mixture.  Beat until combined.  Stir in chocolate chips and cookie pieces.
  4. Chill dough for at least 1 hour or until easy to handle.
  5. Preheat oven to 350.
  6. Line baking sheets with parchment paper.  Using a large cookie scoop, scoop the dough and roll into a ball.  Lightly flatten each cookie.
  7. Bake for 10 minutes.  Remove from oven and let cookies rest on baking sheet for 2 minutes.  Remove to a cooling rack.

Churro Cupcakes
Recipe from

Cupcake Ingredients
  • 2 egg yolks and 1 egg at room temperature
  • 1/2 c. sour cream
  • 1/2 c. salted butter, softened
  • 2 tsp. vanilla
  • 1 1/2 c. all purpose flour
  • 3/4 c. sugar
  • 1/4 c. brown sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
Frosting Ingredients
  • 5 oz. cream cheese, softened
  • 1/4 c. salted butter, softened
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
Cinnamon Sugar to top cupcakes
  • 1 tsp. cinnamon
  • 1 tsp. sugar - mixed together in small bowl

  1. Preheat oven to 350 degrees
  2. Whisk the eggs in a large bowl and then combine with butter, sour cream and vanilla.
  3. In a separate bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt and cinnamon.  Stir ingredients and then combine with the wet ingredients.  Mix ingredients for about one minute or until smooth.
  4. Pour batter into cupcake liners and bake for 16 - 20 minutes, or until a toothpick comes out clean.  Do not over bake!
  5. Allow cupcakes to cool.
  6. For the frosting, combine cream cheese and butter in a large bowl.  Beat with mixers until smooth.  Slowly add in powdered sugar and continue to mix.  Add in vanilla and cinnamon and continue to mix until smooth and creamy.
  7. Frost cupcakes and sprinkle cinnamon sugar on top.

White Cake and Butter Cream Frosting

Cake Recipe from I Am Baker (link here)
  • 2 1/4 cups cake flour
  • 1 cup milk at room temperature
  • 6 large egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 1/2 sticks unsalted butter, softened but still cool
1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
2. Make sure milk and eggs are room temperature.
3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. 5. 6. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
7. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
8. Pour batter evenly between two prepared cake pans.
9. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
10. Allow cake to cool to room temperature.
Frosting from Glorious Treats (link here)

1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.

*Optional- As mentioned above, I like a cream cheese version of this frosting best.  The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit.  If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same.  For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese.  If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.


1. In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
2. Add salt (if needed).
3. One cup at time, add 2 cups of powdered sugar, beating after each addition.
4. Add vanilla, or other flavorings and beat to combine.
5.  Add about 1 tablespoon of cream, and continue beating.
6. Add the remaining 2 cups powdered sugar, one at a time.
7. Add an additional 1-2 tablespoons cream until desired consistency is reached.  If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.  Continue to beat another minute or so.  The frosting should now be smooth and fluffy.

* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm.  Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up.  If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.

S'mores Cupcakes
from Real Simple Magazine (July 2014)

Ingredients for the cupcakes:
1 c. graham cracker crumbs
1 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. fine salt
1/2 c. (1 stick) unsalted butter, at room temperature
3/4 c. sugar
2 large eggs
1 tsp. pure vanilla extract
3/4 c. whole milk

Ingredients for the ganache:
1/3 c. heavy cream
6 oz. bittersweet chocolate, chopped

Ingredients for the topping:
12 large marshmallows

1.  Make the cupcakes: Heat oven to 350° F with the racks in the middle and top positions. Line a standard 12-cup muffin tin with paper liners. Whisk together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl.

2.  Beat the butter and sugar in a separate bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and add the dry ingredients and milk alternately, beginning and ending with the dry ingredients and mixing well between additions. Mix until just combined.

3.  Divide the batter among the muffin cups. Bake, on the middle rack, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Cool in the tin for 10 minutes; transfer to a wire rack to cool completely.

4.  Make the ganache: Meanwhile, bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly.

5.  Make the topping: Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart. Bake on the top rack until golden and deflated, 6 to 10 minutes. Let cool.

6.  Assemble the cupcakes: Divide the ganache among the cupcakes, then top each with a toasted marshmallow. Let sit until the ganache is almost firm to the touch, 15 to 20 minutes, before serving.

By  , July, 2014  Link to original recipe here.

Oreo and Caramel Stuffed Chocolate Chip Cookies
(Please click here for the original recipe) 


1 c. unsalted butter at room temperature
1 c. packed light brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk
1 tbs. vanilla extract
2 c. flour
1 c. oats
1 tsp. baking powder
1 tsp. baking soda
2 c. chocolate chips


24 Double Stuff Oreos
1 c. jarred caramel (I used Hershey's)


Preheat oven to 350 degrees.  Spray a 9x13 glass pan with nonstick spray.

Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until well mixed.  Stir in the chocolate chips.

Using half of the batch of cookie dough, place dollops into the prepared pan and press with greased hands to press and make an even layer in the bottom of the pan.  Recipe Girl recommends spraying your fingers with the nonstick spray.  Set the Oreos on top of the dough- four rows of 6. Drizzle caramel on top- about 1 cup- over and around the Oreos. Spoon small dollops of the remaining cookie dough on top. Just drop small bit of the cookie dough all over the tops of the cookies. The cookie dough will spread out as you bake it.

Bake until lightly browned, 20 to 25 minutes. Sprinkle a few more chocolate chips onto the baked cookies, then set aside to cool completely, then cut into 32 bars.

These are easiest to cut when they have chilled for a while. You'll be able to get nice, clean cuts when they're firmer, then they'll soften up a bit when they're at room temperature again.

Turkey Pesto Appetizer Bites

You will need the following ingredients:
Pepperidge Farm Puff Pastry sheets (frozen food section) - thaw first 
Thinly sliced turkey
Sliced provalone (or other cheese)
Basil pesto (in the deli section)
Cherry tomatoes
Fresh basil leaves or cucumber (I chose cucumber)
1.  Thaw the puff pastry and unroll the sheet on a floured surface.  Use a pizza cutter to cut it into squares (36 for each sheet). 
2.  Bake the squares at 400 degrees for 12 - 14 minutes.
3.  Let the squares cool and then cut in half through the center (to make a "sandwich")
4.  Spread pesto, add turkey and cheese.  
5.  Garnish with tomato and cucumber or basil leaf.
6.  Use a toothpick to hold it all together.

You can bake the puff pastry ahead of time and assemble before serving.


Rice Krispie Treats Cake

This is a great, festive cake recipe!  Easy and fun to make!  Please check out Sprinkle Bakes because her cake is AMAZING!!  Mine is a bit simplistic and I still am in awe of what she does!  And she makes it look FUN!!

You will need the following ingredients:
 For the Rice Krisipie Treats:
10 tablespoons butter

12 cups mini marshmallows

2 teaspoons vanilla extract

13 1/2 ounce box Rice Krispies cereal

Pinch of salt
For the frosting (I increased it a bit because I ended up needing more frosting for some reason):

1 cup butter, softened

3 cups powdered sugar

2 teaspoons vanilla extract

Milk or heavy cream, optional

2 cups multicolor jimmies (yes, two cups, but you'll end up having a lot left over)

Candies for decoration


Grease three pans with butter.  I used 8 inch pans.
Melt butter in a large pot over low heat in the biggest pot you have. Add marshmallows; stir until melted. Add vanilla and stir together. Add Rice Krispies cereal to the marshmallow mixture. Stir together with a large wooden spoon until all the cereal is coated with marshmallow. 
Quickly press the cereal into the pans.
I used piece of parchment paper and a glass to push the mixture into the pans. Refrigerate cakes for a couple of hours.

For the frosting, use a mixer to mix the butter and powdered sugar.  Start at a low speed until crumbly and then increase speed and mix for 3 minutes. Add vanilla and beat again for another minute until fluffy.  Add milk or cream until frosting is at desired consistency.
Take about a 1/3 cup of the frosting and put it to the side.  You'll need this for the decorations.
Remove the Rice Krispie Treat layers from the pans.  Stack and frost them in between as you would a cake.  Frost the sides only.

Pour the sprinkles into a large pan.  I used a deep dish pizza pan.  

 Hold the layers like a wheel and roll them in the sprinkles until the sides are covered. 
Put the cake on upright and frost the top.  Cover the top with sprinkles.

Move the cake to your plate or cake stand.  Using a star tip and the frosting you set aside, decorate the cake.  Use colorful candies as well.  

Cake can be refrigerated but let it come to room temperature before cutting.  You will need to use a big knife!

Chocolate Biscoff Cookies
from via

I started out by making chocolate cupcakes.  I didn't have a lot of time, so I used a mix.

  • 1/2 c. Biscoff spread, plus a bit more for drizzling
  • 1/2 c. (1 stick) butter, softened
  • 1 tsp. vanilla
  • 3 1/2 c. powdered sugar
  • 2 tbs. milk plus more if needed for proper consistency
  • chocolate cake recipe or mix
  • about 5 Biscoff cookies smashed to sprinkle on top  (I used an ice cream "paddle" type scooper to squish 'em.)

  1.  Make your cupcakes and let them cool.
  2. Make the frosting by beating the butter, Biscoff spread and vanilla in a stand mixer.  Paddles are recommended, but my mixer is 30 years old so I used the wire type beaters on it.
  3. Slowly add the powdered sugar and mix on low setting.
  4. Add the milk until you get the consistency you want.
  5. Frost your cupcakes.  As recommended, I used the 1M tip and a decorating bag.
  6. Microwave about 1/4 c. of the Biscoff spread and drizzle it over the cupcakes.  Sprinkle the crumbs.


The frosting ready to go

After frosting and ready for the drizzle and crumbs

 Oreo Mini Cakes

I used the cream cheese frosting recipe that you can find here.

To make the cakes, I used a boxed chocolate cake mix and a bag of Oreo cookies.  Put an Oreo in each cupcake liner. ( I was able to get a full two dozen cupcakes out of the batter since the Oreo's fill the cups a bit.)  Pour the batter (you don't need much - you don't want them to overflow the top of the liner) and cook as directed.

When done and cooled a bit, slice the top of the cupcake off to make it flat and pull off the liners.  Pour LOTS of sprinkles in the bottom of a container.  Frost the sides of each cake and roll it in the sprinkles.

Frost the tops of the cakes and then spoon the sprinkles to cover them.

When finished, add a dollop of frosting on the top (I used my cake decorating tools because I made a few regular cupcakes as well) and add an Oreo.  I like them either way -with or without the Oreo on top.

The Perfect Crusting Buttercream
1 bag powdered sugar (2 pounds)
1 c. shortening
2 tsp. vanilla extract (use clear if you want pure white frosting)
1/2 - 3/4 c. milk
Cream shortening and vanilla in mixer for 2 - 4 minutes.  Add in powdered sugar, one cup at a time.  If the mixer bogs down, add in milk.  Use more milk for a creamy consistency; use less for a stiffer frosting.

Vanilla Cream Cheese Frosting

This is a great frosting for cupcakes!

1/2 c. (1 stick) butter - sent at room temperature about 10 minutes
8 oz. cream cheese, directly from fridge
1 tsp. vanilla extract (always use pure vanilla extract)
4 c. powdered sugar 
1 - 4 tbs. heavy cream, heavy whipping cream or milk

Place butter in large mixing bowl and beat until smooth.  Add cream cheese and mix until combined and smooth, about 30 seconds.
Add vanilla extract and powdered sugar and blend on low speed until combined.  Increase to medium speed and beat until it starts to get fluffy.
Slowly add the cream a little bit at a time until desired consistency is met (don't add too much if you're going to pipe on to cupcakes)
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated.  
David's Cinnamon Rolls
from The Bread Box Recipe Book

My husband loves his bread machine.  I know that all of them are different and sometimes a recipe works well in one, but not another.  This is the recipe he uses.


1 egg plus enough water to equal 1 cup
3 1/2 c. bread flour (he only uses King Arthur)
1 tsp salt
1/3 c. sugar
1/4 c. oil
1 1/2 tsp. yeast


1/3 c. softened butter
1/4 c. firmly packed brown sugar
2 tbl cinnamon
Optional:  1/4 c. finely chopped walnuts
Optional:  1/4 c. raisins 

Glaze (we prefer more of a frosting - so we add powdered sugar until thick):

1/2 c. powdered sugar
3 tbs. water or milk
1/2 tsp. vanilla   

Place dough ingredients in bread pan in order listed.  Use "sweet dough" setting; press START.  When setting is complete, remove dough from bread pan.  Place on a lightly floured surface, punch down and let stand in warm, draft-free place, 30 minutes, or until doubled in size.  Punch down again and roll into 12 x 16 inch rectangle.  Spread with the 1/3 c. butter. Combine remaining filling ingredients and sprinkle over butter.  roll up tightly, jelly-roll style, starting at the 12" side.  Slice into 1 inch pieces.  Place in greased 9 x 12 inch baking pan about 1/2 inch apart.  Let stand in warm, draft-free place for about an hour, or until doubled in size.  Bake in preheated 350 degree oven 20 minutes, or until golden brown.  Mix together glaze ingredients and drizzle over top of warm rolls.

Circus Animal Cookie Truffles

Everyone at my office loved these treats!

You will need:

1 12 oz. bag of Mother's Circus Animal Cookies
1 8 oz. brick of cream cheese (you will only use 6 oz.)
1 bag Candy Melts (you can find these at Michael's)

Using a food processor, grind up the cookies until they are just crumbs.  Mix in the cream cheese (should be soft - room temperature).  Make small balls (1" or less).  I used a small ice cream scoop that is about 1" in diameter.  Put the balls on a cookie sheet covered with parchment.  I was able to get 36 balls out of one batch.  Put them in the refrigerator while you melt the Melts.

Follow the directions on the Candy Melts package.  You can use one color or two, or according to the blog, you can use white and color it with food coloring.  Dip one or two balls in the Melts, put sprinkles on top, then do another two.  If you wait too long, the Melts will harden and the sprinkles won't stick.

I put mine back in the fridge for a bit and then put three in a little treat bag (Wilton brand purchased at Michael's).  I used the twist tie, then tied on a tag using twine.

Definitely delicious!  

Update:  I did a version with Oreo cookies - also very delicious!

Update:  White candy melts, and red, white and blue sprinkles for Memorial Day!

Favorite Coffee Cake
from Betty Crocker

This recipe is from my old 1970's era cookbook.  I'm a sucker for sweets in the morning, but I try to refrain from eating something like this frequently.  However, it's a nice treat once in awhile.

You will need:
1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg
     Topping (below)

Heat oven to 375.  Grease 9" round layer pan.  Blend all ingredients except Topping; beat vigorously 1/2 minute.  Spread in pan.

Sprinkle Topping over batter.  Bake 25 - 30 minutes until wooden pick inserted in center comes out clean.  Serve warm.

1/3 c. brown sugar (packed)
1/4 c. flour
1/2 tsp. cinnamon
3 tbs. firm butter

Mix until crumbly.          

Cupcakes in a Jar

Please check out the website for the recipe for Cupcakes in a Jar.  Directions for the decorated jars are on the craft page.


Melt together:
1/4 c. butter
4 sq. chocolate
2 c. sugar
4 eggs - one at a time
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
Roll in balls, then in powdered sugar
Place balls on cookie sheets covered in parchment paper (so powdered sugar doesn't burn)
Bake 10 mins. @ 350 degrees

Cheesy Bread


8 oz. shredded Mozzarella cheese
1 lb. shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion to taste
1/2 cup mayonnaise
2/ tbsp sour cream (optional)
3 - 4 cloves garlic, minced
1 stick unsalted butter, softened
1 - 2 loaves French or Italian bread


In a large bowl, mix together the cheeses and the green onion.  Stir in the mayonnaise and sour cream. 

In a separate bowl, blend the butter and garlic until smooth.  Add the butter mixture to the cheese mixture.

Preheat broiler.  Slice loaf in half horizontally, lay crust side down.  Spread cheese mixture over the bread.  Place under the broiler until nicely browned, about 3 to 5 minutes.

Remove from the broiler and let sit for 5 minutes until cool enough to handle.  Slice the bread with a bread knife and serve.

Makes 30 - 40 slices.

Notes:  I made the spread and used one loaf.  It was A LOT of spread.  I would use half the recipe for one loaf. 

Keep in the broiler until browned a bit on top.  I broiled it for 3 1/2 minutes and then took it to the party and baked it for about 20 mins more in a 350 degree oven to get the browning.  That worked fine since there was travel time.  But to heat and serve, do it all at once! 

Rave reviews on the bread and it disappeared quickly!

(Betty Crocker)


1 c. softened butter or margarine (I always use butter)
1/2 c. sugar
2 1/4 c. flour
1/2 tsp salt
1 egg
1 tsp vanilla


Heat oven to 400 degrees. Cream butter and sugar.  Blend in remaining ingredients.  Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. (Don't forget the sprinkles!!)  Bake 6 to 9 minutes or until they are set, but not brown (I bake them 5 minutes or until they turn just a little shade of brown around the edges) .

Another variation is the one that my husband likes.  He calls them "chocolate dollup cookies".  Instead of sprinkles, I make chocolate frosting.  After the cookies are baked and cooled, I use the cookie press to put a large "dollup" of frosting in the middle.  Will post a picture of those when I make them in the near future.

Chocolate Frosting

I use this general purpose frosting recipe for pretty much anything - cakes, cookies, cupcakes...

Melt together in a double boiler:

1 1/2 sq. Baker's unsweetened chocolate
2 tbs butter

Remove from heat and add:

Small amount of water
Powdered sugar (about 1 lb. box)

Alternate sugar and water until it reaches a good consistency and doesn't taste bitter.  Mix until creamy.

Roasted Lemon Chicken With Almond-Parmesan Broccoli

from Cook's Country, April/May 2012

(This is not my photo - it is from the Cook's Country website


4 (12 oz.) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tbs olive oil
8 (1/2 in. thick) lemon slices (2 lemons)
1 1/2 lbs. broccoli, florets cut into 1 inch pieces, stalks peeled and sliced 1/2 inch thick, separated
4 garlic cloves, minced
1/2 c low sodium chicken broth
1/4 c grated Parmesan cheese
1/4 c slivered almonds, toasted


1.  Adjust oven rack to middle position and heat oven to 500 degrees.  Pat chicken dry with paper towels.  Season with salt and pepper.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Add chicken, skin side down, and cook until browned, about 5 minutes.  Transfer chicken skin side up to wire rack and set inside aluminum foil-lined rimmed baking sheet, leaving fat in skillet.  Arrange lemon slices over chicken and transfer to oven.  Roast until chicken registers 160 degrees, 15-18 minutes.  Transfer chicken and lemons to platter and tent loosely with foil.

2.  Meanwhile, return now empty skillet to medium-high heat.  Add broccoli stalks and cook until slightly softened, about 3 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Add broccoli florets and broth and cook, covered, until broccoli is tender, 4 to 6 minutes.  Remove lid and cook until liquid evaporates, about 1 minute.  Off heat sprinkle with Parmesan and almonds.  Season with salt and pepper to taste.  Serve with chicken.

A note from Aimee:  I don't always make the chicken but I love the broccoli recipe.  I get tired of steamed broccoli, so this is a nice tasty alternative.  Usually I will just use the florets.  I use either canned chicken broth or 1/2 of a boullion cube in 1 cup of hot water.  I skip the almonds and the Parmesan.  Easy to make and it's gotten rave reviews from my picky family!


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