Today at our sing-a-long, I made caramel brownies and also a chicken salad that my mom served in croissants. The recipes were requested, so here they are!
Chicken Salad (Mary-lu Nelson)
Blend together in a large bowl:
4 cups diced cooked chicken
2 cups diced celery
1 4oz. jar whole or sliced mushrooms
1/2 cup pecan halves, toasted and coarsely chopped
4 slices fried bacon, crumbled
Mix together and add to chicken mixture:
1 cup mayonnaise
1 cup sour cream
1 1/2 tsp. salt
1 Tb. lemon juice
Toss lightly and chill thoroughly. Serve in croissants, tart shells, cream puffs, etc.
Brownies - from my MIL, Carolyn, of course! (these are THE BEST!!!)
Melt together on stovetop:
1 c. melted butter
2 c. sugar
1/3 c. cocoa
4 eggs, one at a time, beating well after each one
1 1/2 c. flour
1 tsp. vanilla
Stir well. Pour into a greased 9x13 pan. Bake 25 minutes in 350 degree oven. Cool.
To make a large sheet cake pan of brownies, double the recipe.
1/2 stick butter, melted
1/4 cup cocoa
1/4 cup milk or cream
3/4 lb. powdered sugar
1 tsp. vanilla
For caramel brownies (what I made today), put 1/2 of the brownie batter in the 9x13 pan. Bake for 10 minutes, remove from oven and pour 1/2 jar of Mrs.Richardsons butterscotch caramel over the bottom layer. Add the remaining batter on top of the caramel, and bake for 15 more minutes or until a toothpick inserted in the center comes out clean. (I like to do these in a 9x13 pan and add almost the WHOLE bottle of caramel - they are divine!)
For mint brownies, bake brownies as directed and then make a minty layer using powdered sugar, butter, and creme de menthe syrup (Torani is the brand I prefer) until you get a frosting consistency. Frost the brownies with this mint layer, let set and then frost with chocolate frosting. I have also used peppermint Torani's and red food coloring for peppermint brownies around Christmastime.