Peter & Shannyn Show Highlights, August 21

Dennis Hutchinson —  August 21, 2013 — Leave a comment

This morning we talked about those go to dishes you take to a sick friend, funeral dinner, or when a baby is born.

Shannyn’s Mississippi Mud Brownies

Ingredients

  • 1 1/2 cups coarsely chopped pecans
  • 1 (4 oz) unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows
  • Chocolate Frosting

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
  2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
  3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
  4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Joy’s Super-Easy Chicken Stew

Ingredients

  • 1 can cream of Broccoli soup
  • 1 can cream of chicken soup
  • 1 cup of milk or more to desired thickness
  • 1/4 tsp thyme
  • Season with Salt & Pepper
  • 4 cups cooked & cut up veggies (or bag of cooked mixed veggies)
  • 2 cups cooked cut up chicken or turkey

Preparation

  1. Preheat oven to 400°.
  2. In 3-quart baking dish combine all & stir.
  3. Bake for 40 minutes until nice & bubbly.
  4. Serve with warm rolls.

For the Fireside Story Shannyn shared about Baked Goods, click here.