Texas Brownies

Texas Brownies
1 c chopped pecans
1 c butter
1/2 c chocolate chips
2 c sugar
1 1/2 c flour
1/2 c cocoa
4 eggs
1 t vanilla
3/4 t salt
1- 10.5 oz bag marshmallows

1. Preheat oven to 350*; place pecans on a cookie sheet and bake for 9 minutes. Keep the oven on.
2. In a large microwave-safe bowl, microwave butter and chocolate chips together stirring every 30 seconds until chocolate is melted and mixture is smooth.
3. Whisk in sugar, flour, cocoa, eggs, vanilla, and salt; pour batter in to a greased 10x15 jelly roll pan.
4. Bake for 20 minutes; top with marshmallows and bake for another 9 minutes, until marshmallows are golden brown. Meanwhile make the frosting recipe that follows.
5. Drizzle frosting over marshmallows and sprinkle with pecans.

Frosting
1/2 c butter
1/3 c cocoa
1/3 c milk
2 c powdered sugar, sifted
1 t vanilla

1. In a medium pan, heat butter, cocoa, and milk over medium heat until butter is melted; stir constantly for another 2 minutes until it starts to thicken up.
2. Remove from heat and whisk in powdered sugar and vanilla.

Mediterranean Couscous

Mediterranean Couscous
1 1/2 c water
1 t + 2 T olive oil
1 c uncooked couscous
juice from 1 lemon
1 t salt
pepper, to taste
1 c cherry tomatoes, halved
5 T diced kalamata olives
5 T chopped parsley
1/2 c feta cheese

1. In a medium pot, bring water and 1 teaspoon oil to a boil; stir in couscous.
2. Remove from heat, cover, and let sit for 2 minutes; uncover and fluff with a fork.
3. In a small bowl, whisk remaining oil with lemon juice, salt, and pepper.
4. To the couscous, add tomatoes, olives, parsley, and feta; toss in dressing and serve warm.

Don't Peek Chicken

Don't Peek Chicken
4-6 chicken breasts
1 box Uncle Ben's Original Long Grain & Wild Rice
1- 1 oz pkt ranch dressing mix (not ranch dip mix)
1- 10.75 oz can cream of celery
1- 10.75 oz can cream of mushroom
1 1/2 c water

1. Preheat oven to 350* and grease a 9x13 pan; arrange chicken in the pan.
2. In a medium bowl, mix rice (and seasonings), dressing mix, soups, and water; pour over chicken.
3. Cover with foil and bake for 2 1/2 hours. Don't peek! (hence the name...)

Pot Roast

Pot Roast
2 T olive oil
2 onions, roughly chopped
2 lb (or about 10) carrots, roughly chopped
3-5 lb chuck roast
salt and pepper
3 c beef broth
2 t rosemary
2 t thyme

1. In a large pan, heat olive oil over medium-high heat; add onions and, covered, brown.
2. Remove onions to a plate and set aside; add carrots to pan and heat for about 2-3 minutes, covered, until browned. Reserve the carrots with the onions.
3. Generously salt and pepper roast; turn burner up to high heat. If needed, add some more olive oil to the pan before adding the roast.
4. Sear roast for about a minute on each side until it's brown all over; place in slow cooker.
5. Combine broth, rosemary, and thyme in a small bowl.
6. Deglaze the pan by adding about cup of broth mixture (it may smoke a bit) and scraping the bits off of the bottom; pour contents over roast.
7. Add vegetables to slow cooker and then pour in remaining broth mixture.
8. Cook on low for 8 hours, or until fall-apart tender.