I was introduced to this recipe by our former next door neighbor. After our daughter was born she kindly offered to bring us a meal. She showed up to our door with her crockpot and this dish.
With a few minor adjustments, this has become a favorite in our house — well, maybe not with the kids quite yet. They usually get quesadillas on the nights we make it. We keep this one on a monthly rotation and love having dinner hot, ready and waiting for us. Give it a try and let us know what you think!
1 lb ground beef
1 can diced tomatoes & green chiles (mild Rotel), drained
Our holiday break has ended. It was one for the books. We took a family trip to Disney World with the kids’ Nana and PawPaw, watched so many Christmas movies by the twinkling lights of the tree, took D to see The Grinch (his first movie in theaters), and in general, tried to cram as much holiday fun into the month as possible.
It’s the second week back at school for my little guy (preschool) and the hubby (professor). Things are off to a great start. D loves his teachers and was so excited to see his school friends again…and slide down the playground slide as many times as humanly possible each day. I recently read the Magic Art of Tidying Up and am in full-on purge, declutter and organize mode. I’ve been trying to take on one organization project a day, be it a single drawer or the whole pantry. As long as we’re moving forward and making progress, I’m happy and calling it a win.
Everything is back in motion and the family is trying to settle into this semester’s routine. It’s now just me and baby girl at home during the days again. She’s one and a half now, and at some point, I know that I will need to stop calling her my baby, but I’m going to hold out as long as I can. I am loving the chance to have some sweet one on one time with her again, but I can already tell that it’s going to be challenging to juggle mommy duties, my part-time remote job, Moore Cookin, and keeping the house in order. Going to take things one day at a time, while stepping up my meal planning and home organization game stat.
One of my best not-so-secret tricks for simplifying weeknight dinners that I plan to take advantage of is to utilize the Costco rotisserie chicken to the fullest. Really, any grocery store rotisserie chicken will do the job, but Costco’s $5 rotisserie chicken just can’t be beat for the price.
Here are just a few ways that we like to use rotisserie chicken:
Over the past few months I have come across this brownie recipe at least a dozen times. Instagrammers (is that a word?), food bloggers I’ve followed for years, and a few friends all seem to have fallen in love with “Symphony Brownies”. I honestly don’t even know if you can count such a simple addition to box brownies as a “recipe”, but after trying them for ourselves, it is definitely a tip worth sharing.
I don’t think that I’ve ever even tried a Hershey’s Symphony bar before. Have you? They are large milk chocolate bars with almonds and toffee pieces. It actually took trips to several grocery stores to even find them. The treasure hunt was totally worth it though, because these were awesome!
Practically perfect in every way…down to their ooey gooey chocolatey core. You’ve got to give these a try and see what all of the hype is about. If you do, leave a comment below and let me know what you think!
1 box of Ghiradelli Brownies
Ingredients called for on brownie mix box (typically water, oil, and egg)
1 large Hershey Symphony chocolate bar (I used the one with blue writing on the label, but I’m not sure that it matters.)
Preheat oven according to brownie mix box specifications.
Prepare brownie batter according to directions on box.
Pour half of brownie batter into an 8×8 pan that has been lightly coated with nonstick cooking spray.
Break Symphony chocolate bar into pieces and gently lay on top of batter.
Pour remaining batter over chocolate bar layer and spread with spatula until top layer is smooth.
Bake according to package directions. Keep in mind that these may need an additiona 5 minutes or so of bake time.