From the Kitchen - Outside the Nest

Sour Cream Brownies

I recently received a call asking that I make a pan of bars for a conference at our church.

Those who would be partaking of that pan of bars are pastors, along with the kitchen help.

I decided to make two kinds, because I am always so undecided, and I worry that not all will like the options, so it's better to give more than one option. I'll share the first one  today.

It starts with a package of brownie mix. I know, shocking, isn't it? I'm actually using a mix. What will this world come to?

5 ingredients, one bowl, one spoon, one pan.

Brownie mix, sour cream, egg, and water. I used a real egg, and fat free sour cream. Just saying.

Then the baking chips,

put it in the pan,

and bake it.

Here's the important step. Lick the bowl. That's my favorite thing to do when I'm baking. There are those who say I will get sick because there's raw egg in there. Well, I've reached my ripe old age, and I haven't gotten sick yet. However, you may want to check on me, if you don't see the next blog posted on Saturday. Just saying.

Let it cool, and dig in.

Was it ever good? I don't know about this batch, but I've relied on this recipe when I'm in a pinch, and it always turns out.

Come back Saturday, and I'll tell you all about my second choice. It's a good one, for sure.

Sour Cream Brownies

1 (10.5 oz) pkg. Brownie mix

1/3 C sour cream

1 Egg

1 Tbsp water

1/2 C vanilla baking chips

Preheat oven to 350°. Spray 8x8 inch pan with cooking spray. In bowl, combine brownie mix, sour cream, egg, water, and baking chips, stir until well mixed. Spread in pan. Bake 15-20 minutes, until middle springs back when lightly touched. 9 brownies

From the Kitchen - Outside the Nest

Pasta Salad

Please don't yell at me. I know that I said that I had shared all the salads, but well, this being the 4th of July and all, means cookouts, and picnics, and family reunions. Maybe unexpected guests drop by, and you need something quick. And anyway, summer is the season of salads.

 This one is simple. The ingredients are far from exotic.

1 cup of uncooked pasta will make 4 good servings.

While the pasta is cooking, I prepare the dressing, which is simple. Reduced fat mayonnaise, white vinegar,

fresh ground black pepper.

That's it.

The other ingredients are simple as well:

sliced green onion, sliced celery, crumbled bacon, cubed cheddar cheese. The sky's the limit here. When you make the salad, you can add anything else that you want.

Ok, everybody in the pool.

You know the drill. 

One bite at a time, is it ever good.

Happy 4th everybody.

Pasta Salad

1 C elbow macaroni

2/3 C light mayonnaise

2-1/2 Tsp white vinegar

1/4 Tsp fresh ground black pepper

2 slices bacon, fried and crumbled

1 green onion, thinly sliced

1/2 stalk sliced celery

1/4 C cubed cheddar cheese

Prepare macaroni according to package directions, drain. Combine mayonnaise, vinegar, and black pepper, pour over macaroni. Add bacon, onion, celery and cheese, stir until mixed. Cover and chill 1 hour. 4 servings