I tried out a new recipe by Controlling My Chaos and it was so yummy.  CLICK HERE to go to her site and get the recipe.  It will become a favorite of yours, especially if you like pineapple.

MMMMMmmmm…..

BROWNIES:

8 TBSP. butter (1 stick – melted)
1/2 c. cocoa
2 TBSP. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 TBSP. baking powder
1/2 tsp. salt

Mix melted butter and cocoa.  Add remaining ingredients and mix well. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick is clean).  Place brownies in fridge until chilled.  While brownies are cooling, make the mint layer.

MINT LAYER:

5 Tbsp. butter (melted)
dash of salt
3 TBSP. milk
1 TBSP. corn syrup
2  c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Put all ingredients in bowl except the milk and mix well.  Then add 1 TBSP. of milk at a time and stir.  Once brownies have cooled, spread evenly across top of brownies.  Put back in fridge (or freezer) so the mint layer can harden.

CHOCOLATE FROSTING LAYER:

8 TBSP. butter (1 stick)
4 TBSP. cocoa
1/3 cup milk
4 cups powdered sugar

Melt butter in saucepan over low heat.  Stir continuously and add remaining ingredients until it comes to a boil.  Remove from heat.  Pour chocolate frosting on top of the mint layer and let cool before cutting.  EEEENNNNJJOYYY!

ADDITIONAL NOTE – I didn’t let my mint layer set up completely before putting the chocolate layer on…it looks marbled this way.  It’s a matter of personal preference.

2-3 large skinless boneless chicken breasts, cubed
1/2 cup peanut butter
1 can coconut milk (approximately 2 cups)
1/4 cup sugar
dry roasted peanuts
Hot cooked rice

If your chicken is raw, saute in a tablespoon of oil until opaque. If already cooked and cubed, skip the saute.  Next stir in peanut butter, coconut milk and sugar, and cook over medium heat until bubbly. Serve immediately over hot cooked rice and garnish with dry roasted peanuts.

From the kitchen of: LuAnn Mason.   I recently got this recipe off a Yahoo group I’m subscribed to.  LuAnn shared her recipe and I knew I had to try it.  It is really yummy and a big hit with my children.

These are the PERFECT potluck dish to bring to any dinner or BBQ! 

 10 jalapenos
 1 package of cream cheese (8 oz)
 1 c. shredded cheese
 1/2 tsp. Cajun seasoning
 1 lb. bacon (uncooked) or crumbled bacon

Cut the jalapenos in half and remove all the seeds.  (TIP – Be sure not to touch or rub eyes while working and wash hands well when done.)

Once the seeds are removed, fill jalapeno halves with cream cheese mixture.

CREAM CHEESE MIXTURE – Mix cream cheese, shredded cheese and Cajun seasoning in a bowl.  If you’re using crumbled bacon, just throw it in with the mixture and proceed to cook them.

Top with bacon and bake at 350 for 15-20 minutes.  (Makes 20 stuffed jalapenos)

 4-1/2 cups cubed cooked chicken breast
 4-1/2 cups fresh broccoli florets
 3/4 c. chopped red onion
 1/4 c. and 2 TBSP salted sunflower kernels
 1/4 cup and 2 TBSP raisins
 6 bacon strips, cooked and crumbled
 1 cup mayonnaise
 3 TBSP sugar
 3 TBSP red wine vineager

In a bowl combine the first six ingredients.  Combine the mayonnaise, sugar and vineager; add to chicken mixture and toss to coat.  Refrigerate until serving.