Jessica's Brownies

This dessert is super simple and so yummy! I call these "Jessica's Brownies" because my good friend Jessica is a fantastic baker and found a way to make brownies even more delicious. Here is what you will need:

1 box of your favorite brownie mix
1 stick unsalted butter
6 Tbsp. milk
1 to 1 1/2 lbs. powdered sugar
1 tsp. vanilla
4 Tbsp. cocoa

Cook the brownies as directed on the back of the box. Let them cool while you mix up the frosting. For the frosting, first melt the butter on the stove. Add the milk, cocoa, and vanilla. Stir until smooth. Take the mixture off of the burner and add the powdered sugar. Start with 1 pound and add more until you get a slightly thickened consistency. Pour the mixture over the cooled brownies. Let the frosting set. Enjoy with a big scoop of vanilla ice cream!

Pasta e Fagioli

This is a copycat recipe of Olive Garden's Pasta e Fagioli. I found the recipe online here. I am a big soup lover and usually make a big pot to eat on throughout the week. This is a really simple soup that tastes better as the week goes on! You will need:

1 lb. lean ground beef (or ground turkey)

1 c. onion, diced

1 c. celery, chopped

1 c. carrots, julienned

2 cloves garlic, minced

2 14.5 oz. cans diced tomatoes

1 15 oz. can red kidney beans (with liquid)

1 15 oz. can great northern beans (with liquid)

1 15 oz. can tomato sauce

1 12 oz. can V-8 juice

1 1/2 t. salt

1 tsp. oregano

1 tsp. basil

1/2 tsp. pepper

1/2 tsp. thyme

1/2 lb. (1/2 pkg.) ditalini pasta or small shells pasta

To begin, brown the meat in a large pot over medium heat. When the meat has browned almost all the way, add the onion, carrot, celery, and garlic and saute for about 10 minutes.

 Add the remaining ingredients (except for the pasta), and simmer for 45 minutes to 1 hour.

When there is about ten minutes left for the soup to cook, boil the pasta in a separate pot and drain when al dente. Spoon 1-1 1/2 cups of the soup mixture into serving bowls. Then, spoon about 1/2 cup of pasta into the serving bowls. Mix together. I have found that the soup keeps better during the week if the pasta and the soup are stored separately. If you leave them together, the pasta will soak up the excess liquid in the soup, and it will become really thick. Serve with a piece of garlic french bread. Enjoy!

Welcome!

Hello, everyone! Welcome to my little food blog. I wanted to create this blog so that I could have an online record of my favorite recipes, and also so I could share them with you! Cooking has always been a hobby of mine, and it serves as a way to help me relax and unwind from a crazy day. Hope you find some things that you like! Thanks for reading!