brownie cupcakes

I am going to give my mother credit on this she made these for us all the time when we were kids-always a treat and none of my friend's moms ever made them! I am guessing it's origins are at Pillsbury as it calls for a box of Pillsbury brownie mix

1 box Pillsbury traditional fudge brownies family size
1/4 water
1/2 oil
2 eggs

-heat oven to 350 degrees
-line either 36 of the mini muffin cups with the mini liners or line12-16 of the regular sized muffin tins-spray with Pam
-mix ingredients fill bakingcups about 2/3 full and bake 18-20minutes

cucumber salad

my newly famous not sure which web site I got it from new recipe

3 large cucumbers peeled & thinly sliced
3/4 cup of water
1 cup white vinegar
3/4 cup of sugar
dashes of-salt, pepper, parsley, basil & cayenne

-combine all but cucumbers in a sauce pan and heat just till sugar dissolves
-pour over cucumbers and refridgerate at least 3 hours
add some cherry tomatoes for some color well they taste good too

tex-mex chicken

1 lb boneless chicken breasts cut into strips
2 tbsp taco seasoning mix
2 tbsp flour
1 each green pepper & red pepper cut into strips
1 cup frozen corn
1 small jar chunky salsa
1 can beer-cheaper the better

-toss chicken with seasoning mix & flour in crock pot
-stir in remaining ingredients
-cook on low for 6-8 hours

another goodie from Kraft magazine.
I thought the recipe could use more fluid so I am adding beer to the mix next time or some chicken stock would work well too. I also think chicken thighs would work well.

creamy ravoil

1 large (20 oz I think) package of refrigerated cheese tortellini or ravioli since this is technically a ravioli recipe
2/3 cup of Philadelphia chive & onion cream cheese spread9recipe called for 1/2 a tub I used a bit extra)
1 cup milk
1/4 cup plus 2 tbsp grated parmesean cheese
4 cups baby spinach leaves
9 cherry tomatoes quartered
grated peel of 1 lemon
2 tbsp fresh dill(which I forgot and the dish turned out fine without)

-cook pasta as directed on package
-put cream cheese psread in a large skillet, add milk cook on medium heat 1 to 2 minutes or until cream cheese is well blended
-add 1/2 parmesean cheese, spinach, dill & lemon peel mix well
-drain pasta and add to cream cheese sauce toss to coat
-serve topped with extra parmesean cheese & tomoatoes

another treasure from the Kraft magazine

cheddar beef mac & cheese

a hamburger helper type knock off from the Kraft magazine:

box of mac & cheese
1 lb ground beef
1 can Italian diced tomatoes undrained
oregano or Italian spice mix
1/2 shredded cheddar cheese
-preheat oven to 400 grease a 9" baking pan
-prepare mac & cheese as directed on box but skip the butter!
-brown & drain meat
-add tomato & dash of seasoning include salt & pepper to taste to beef
-combine with mac & cheese
-spoon into pan sprinkle with cheese
-bake about 10 minutes or until cheese is melted
great with salad & some applesauce

Italian food

can someone explain why it tastes so much better the next day?
I am looking forward to leftovers for lunch today!

sushi

if you are in the Knoxville area go here.
Nama is one of those overly hyped "hip" type joints(in my opinion) which is why hubs & I avoided it for so many years but went with the girls at house of flying monkeys , retro-moderns & my crazy little mixed up world can I just say it lived up to the hype! Hubs and I have misjudged the place entirely. OMG! super yummy, got a roll to go for D and he concurs with my review. So we are late to the party but quick devoted followers!
what did you think I was going to give you a recipe?
although in all fairness D went through a brief spell where he would roll his own sushi but quite frankly it's easier to go out and let someone else do all the work.
Another favorite of ours is very close to the house East Japanese gets our seal of approval as well.