FoodAskew |

Submitted by Monica Fawver
Serves 4-6

Frosting

In a small saucepan, melt chocolate & butter over low heat; set aside.  In a mixing bowl, beat eggs & sugar until light & pale colored.  Add flour & melted chocolate; still well.  Pour into a greased 13″x9″ baking pan.  Bake at 350°F for 25 minutes.

For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl.  Stir in milk until mixture reaches desired spreading consistency.  Spread over cooled brownies; cover & chill until firm.

If desired, drizzle chocolate syrup over brownies.  Store in the refrigerator.

Submitted by Monica Fawver
Serves 6-8

Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.

Combine the 2 c. flour, baking powder, & salt.  In another mixing bowl, beat shortening for 30 seconds.  Add the ¾ c. sugar.  Beat on medium to high speed until light & fluffy.  Add egg; beat well.  Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.  Spoon batter into prepared pan.  Sprinkle with fruit.  Combine the ½ c. flour, ½ c. sugar, & cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over berries.  Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Submitted by Monica Fawver
Serves 6-8

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat.  Drain fat from pan.  If using leftover meat, heat & add to the skillet.  Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through.  Pour into prepared baking dish; cover with mashed potatoes & dot with butter.  Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really.  If using larger chunks, like chicken, cube the meat.

Submitted by RandallPMcMurphy
Serves 2

1. Make sure your potatoes are washed & diced.  Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove.  Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper.  In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes.  The bottom should form a nice crust on it.
6. Salt & pepper to taste.  Add a dash of hot sauce if you like.

Submitted by Trish
Serves 6-8

1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F.
3. Serve in bowls with whipped topping if desired.