This brownie recipe, designed for the smaller household, are incredible. This recipe is a keeper. Adapted from Taste of Home’s Cooking for One or Two
Double Chocolate Brownies
- 1 square or 1 ounce packet of unsweetened chocolate
- 2 TB butter (do not substitute)
- 1 large egg
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/3 cup AP flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 cup chopped pecans
- 1/4 cup semisweet chocolate chips.
Preheat oven to 350º. Grease a loaf pan (8″x4″).
Melt butter and unsweetened chocolate in small saucepan or in the microwave. Stir until smooth (don’t overcook!). In a mixing bowl, combine the egg and sugar, stir in the chocolate mixture and the vanilla. Combine the dry ingredients (flour, baking powder and salt) and gradually add to the chocolate mixture. Stir in the nuts once the mixture is fully combined. Spread in a loaf pan and sprinkle with the chocolate chips. . Bake for 350º F for about 17 minutes or until the toothpick comes out clean. Cool. Makes about 8 wonderful brownies.
I am ready to make another batch!
Creamy, delicate, comfort food! I made this last night and my hubby didn’t eat his… but I am surely tempted to finish his custard still waiting in the frig… nom, nom!
Baked custard for two
One large egg
1 cup of milk
1 1/2 TB white sugar
1 1/2 TB brown sugar (dark preferred)
1/8 tsp salt
dash of ground nutmeg (optional)
In a mixing bowl, beat the egg. Add the rest of the ingredients and mix well (I prefer an egg beater but don’t whip as you don’t want it to foam). Pour into two ungreased 6-oz custard cups. Sprinkle with nutmeg. Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350ºF for approx. 50 minutes or until a knife inserted near the center comes out clean.
A recent blogger asked, “What Is Your Favorite Frugal Food?” and the first thing that came to mind is the tuna salad I just whipped up this morning. It is inexpensive, tasty and simple.
1 1/2 cups of pasta
1/2 cup celery chopped
1/4 cup onion chopped
1/2 cup light mayo
1 can or pouch of tuna
Cook pasta as instructed. Mix celery, onion, mayo and tuna. Drain pasta and rinse pasta in cold water. Add salt and pepper to taste (I used seasoned salt and seasoned pepper).
Ham Timble for One
- 1 TBSP butter
- 2 TBSP bread crumbs
- 1/3 CUP milk
- 1 1/2 tsp parsley flakes
- 1 egg
- 1/2 cup finely chopped or ground ham
- salt and pepper to taste.
Heat oven to 350º. In a saucepan, melt butter and add bread crumbs and milk. Cook for 5 minutes stirring constantly. Add ham, parsley and slightly beaten eggs. Turn into an individual mold or custard cup. Set in a dish of hot water and bake for 20 minutes or until a table knife comes out clean from the center. You can double the recipe for two. Reheats well.
This is a good dish for a cold day using up leftovers. Enough for two,
Chicken Noodle Casserole
1 cooked chicken breast, cut into cubes
1 can cream of mushroom or cream of chicken soup
1/2 cup sour cream
1 1/2 cup egg noodled cooked
1/4 – 1/2 cup panko bread crumbs
Mix soup and sour cream, add chicken and noodles, top with bread crumbs and heat in oven for 30 minutes at 350º F
Add veggies and you have a wonderful meal!
A recent recipe found on the Incredible Edible Egg website is perfect for a quick breakfast on the go!
2 Tbsp. milk
2 Tbsp. shredded Cheddar cheese
Salt and pepper
COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD eggs and milk; beat until blended. MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
TOP with cheese; season with salt and pepper.
Microwaves vary so your microwave time may need to be increased or reduced.
A healthy breakfast or snack food, this one uses up those leftover browning bananas as well. I haven’t tried to freeze these, but if you give it a try, let me hear from you. As I know I can freeze Banana nut bread, I don’t imagine there would be a problem with the muffins. ♥
Banana Oatmeal Muffins
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
(Optional: you can add 1/3 cup of pecan pieces to your batter!)
Preheat your oven to 400 degrees F. Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake for 20 minutes or until golden brown.
Makes a dozen so freeze or share with friends and co-workers.