Low Carb Keto Chicken Pizza Crust

This is fairly new to me, it never dawned on me to use ground up chicken as a pizza crust. Now that I have it’s out of this world! 


I had my doubts at first, it seemed like an odd alternative. Wouldn’t there be a strong chicken flavor? Would it hold up to the toppings? Would my family even like it?! That’s a biggy around here, pizza is a sacred thing in my family. You monkey with it and you might as well become an outcast. Ok, that might be exaggerating it just a bit 😏 but all the same, pizza is a serious food for my family. Especially when my mom makes the dough from scratch and uses homemade Italian seasoning, homemade pizza sauce, etc. You can understand my apprehension in making a chicken pizza crust. 


Mine is an easy recipe, you can do this one of two ways: buy ground chicken meat from the store or put raw chicken breasts in the food processor(which is what I did).  I made enough ground chicken for two sheet pans worth of pizza. Please note that during the baking process the chicken crust will shrink up. If you see in the above picture I had pressed a thin layer of ground chicken out all the way to the edge of the pan. The shrinkage isn’t too bad though, still was able to cut it into 15 pieces.

What you’ll need:

3 1/2 pounds raw boneless, skinless chicken breasts, thawed completely

1 tblsp Italian seasoning, homemade or otherwise

1 tbslp pizza dough seasoning, optional*

1 c grated parmesan cheese

3/4 c shredded mozzarella cheese

1 tsp black pepper

Directions

Depending on the size of your food processor will determine how many chicken breasts you will be able to fit in it at one time. I have a 7qt bowl on my food processor so I’m able to fit three chicken breasts in at a time. You’ll want to process it down till it looks like a pate. Yummy! Only don’t eat it, k? 

Once your chicken is ground down, add the remaining ingredients and mix thoroughly. Divide the mixture, line your sheet pans with either non-stick foil or parchment paper sprayed with non-stick cooking spray and flatten out the chicken mixture evenly on each pan. 

Bake in a 400 degree oven for 20 minutes for a lightly browned crust. You can increase the temp to 425 if you want a darker crust. Once baked, add your favorite toppings! One pan was a supreme pizza and the other was half meatza and half Hawaiian-ish. 


Once you add your toppings, you’ll want to pop it back into the oven for 10 minutes. Just long enough for the cheese to melt. Before you cut into it let it rest for about 5 minutes, trust me it makes it ewsier to handle and less likely to burn your mouth! 

This is a nice safe pizza crust version for those with nut and egg allergies. Carb counts will vary according to the toppings you use so please take note of that. The crust is virtually carb free which makes this a safe option for those on induction and a nice break from cauliflower crust. Changing things up helps to keep this low carb keto life a little more interesting and less likely to fall off the wagon. 

I must say though, the next day the pizza was even better! I couldn’t even taste the chicken, all I could taste were the pizza flavors. And the crust held up perfectly! Now, does it get crunchy like a bread dough crust? Nope. Unless you burn it and then you might get close to a more traditional crust. It’s meat, it is what it is and what it’s not is your body will thank you for in the long run! Plus this pizza is more satisfying, fills you up faster. Meat will do that, you won’t be able to eat the entire pan unless you’ve been fasting. I was only able to eat three slices, now with regular high carb pizza I can easily eat half a pie and still want more as a midnight snack. 

My pickiest eater, G-Man, scarfed his pianeapple pizza! He really liked it, but he admits it’s not as good as a regular crust. Dude is preaching to the choir! 

Before I forget…what is pizza dough seasoning? It’s something we make and use in our regular pizza dough. It enhances the flavor. Basically is parmesan cheese and other seasonings, very awesome stuff. I used a tablespoon of each but you can just get by with a tablespoon of Italian seasoning no problem. 

Play with the seasonings, toppings, have fun and have a blessed week! 

Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 


What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped

Directions

Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving

NOK NOTES:

It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!

Mediocre Results…

Last night I decided to do a family favorite but low carb style. Baked Parmesan Chicken and Squash Casserole. I know there are plenty of recipes out there that boast delicious results, this is just my take on two of our faves. With any new food lifestyle there are bound to be recipes that there just aren’t any substitutions for, that’s a sad realization but it’s the truth. Now my own beef with last nights meal was that there was just way too much butter. GASP! I know, but for someone who is trying to minimize her candida issues, there was just too much butter in both recipes. For starters…

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Baked Parmesan Chicken

I basically took our recipe but I modified it to make it more low carb friendly. The results were tasty, tender, but for me too buttery.

10 chicken tenders
1 cup butter
3 garlic cloves, minced
2 cups parmesan cheese
1 tsp dried basil
1tsp dried parsley
1/2 cup almond flour
1/2 tsp black pepper

Preheat oven to 425 degrees. Line baking pan with foil, set aside. Melt butter with garlic on stove top, leave on low. Combine dry ingredients together in a medium bowl. Pat dry the chicken and with a fork, dip the chicken tender in the warm garlic butter. Place into parmesan coating and transfer to baking pan. Repeat for remaining chicken tenders. Any leftover coating should be evenly sprinkled over the chicken, as well as the leftover garlic butter. Bake for 20-25 minutes until golden brown.

Everyone loved this chicken, JJ said it was the best yet because it was so tender and juicy and I will agree with him on that note. I explained to him it was because of the almond flour. Breadcrumbs are dry and tend to suck the moisture out of the chicken. Almond flour on the other hand has it’s own oil and will lend it instead of absorbing the moisture from the chicken. He thought it was pretty cool and really enjoyed it!
It was very parmesany, I’m just thankful for the digestive enzymes I take that helped me through the night. While this was a low carb recipe(@2g net carbs per two pieces), it was a rich recipe and one I won’t be having too often.

Our side dish was flavorful but somewhat disappointing. We’re used to a squash casserole that is creamy with a crunchy cheese topping. That’s not what happened last night. I only ate small spoonful on my salad, burped it for a while afterwards and was concerned it would cause acid reflux later on in the night. It didn’t but I don’t think I’ll be making that particular recipe again.

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Low Carb Squash Casserole

1 medium zucchini, peeled and sliced
1 medium yellow squash, peeled and sliced
1 medium onion, diced
2 Tblsp butter
6 pieces of turkey bacon, chopped
2 cups shredded cheese
salt and pepper to taste
Parmesan cheese for top

Preheat oven to 375 degrees. Peel and slice zucchini and squash into rounds. Set aside. Dice onion and chop turkey bacon, add to a skillet with butter and cook on medium heat until onions are transparent. Add veggies and cover for 10 minutes, stirring occasionally. Season with a little salt and pepper(I did a pinch of each) and transfer to an 8×8 baking dish. Stir in shredded cheese, top with parmesan cheese and bake for 10 minutes.

At 6g net carbs per serving(6 servings) I wasn’t too thrilled with this. Mostly because of how it left me feeling afterwards. Could easily be from all the dairy and turkey bacon. I’m not sure how the rest of the family liked it, didn’t look like too much of it was eaten. I will say this, it needed more zucchini and squash. The cheese ratio to veggies was way off. If I make this gain I will be adding more vegetables and reducing the cheese considerably. Two cups just seems like a lot for so little vegetable content.

I leave it up to you wonderful readers to give these recipes a try, if you do please let me know what you think. If you have any suggestions about how I can improve these two dishes in a low carb gluten–free way then comment below! I look forward to your suggestions!

Have a blessed day!!!

Crunchy Top Casserole

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Afternoon everyone, I know it’s Monday. It’s not everyone’s favorite day of the week but I hope you’re making the best of it as much as possible. Our school day is dragging on, my headache in tow. Not exactly sure why I have a headache, woke up with it and haven’t been able to shake it. Just one of them days I guess.Β  -.-

 

Last week, as you may remember, I didn’t menu plan at all and was pretty much flying by the seat of my pants. It’s not an unpleasant thing to do, it tends to open the creative gates every now and then. Which is exactly what it did last Friday night. I don’t suggest that anyone get too lazy and forget to plan a week’s worth of meals. Even when I do meal plan I might leave a couple of days open for whatever pops into my head. And the Crunchy Top Casserole was such a recipe that I drew from other related recipes that I’ve made in the past and just went from there.

I’ll just say this now, my family scarfed this casserole up! In fact, my own mother said I just needed to make the topping on a baking sheet alone πŸ™‚ I love them, when they praise they go all out! I will admit that the topping is quite yummy, a nice contrast to the creamy casserole. Definitely a tried, true and tasty dish!

 

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This is a quick recipe, a little precooking involved, but the over all time is 50 minutes for baking.

Crunchy Top Casserole

(Yields 8-10 servings)

Ingredients

1 pound tater tots, thawed and crumbled**

1 small onion, chopped

1 pound sausage, cooked

2 garlic cloves, minced

2 cans cream of chicken and mushroom soup

8 oz sour cream

1 large jar pimentos, drained

4 oz potato chips, crushed**

2 cups shredded cheese

1 Tblsp paprika

Directions

Preheat oven to 375 degrees. Crumble thawed tots into baking pan(I always use a disposable aluminum roasting pan for our casseroles, but you could use a 9×13 or a lasagna pan). Set aside.
Brown sausage with onions and garlic. Drain off fat. Stir in soup, sour cream, and pimentos. Fold into the crumbled tots in pan and smooth out evenly. In a gallon size bag crush potato chips(not into a fine dust, leave some large bits), combine with cheese and paprika. Spread over casserole, cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes to finish melting the cheese and to crisp up the topping. Remove from oven and let sit a few minutes before serving.

**COOK NOTES**

You can certainly use any form of frozen potatoes that you like. We keep tater tots in the house most of the time. You can choose to use shredded potatoes, cubed hash browns or hash rounds. Just be sure they are thawed completely. If you choose to use hash rounds they will need to be crumbled just as the tots. The shredded or cubed potatoes will not needed to be crushed or crumbled.

To avoid having to measure out potato chips to crush, simply grab 4–1 oz bags of potato chips. Open them and crush them inside each bag before adding them to the bowl of shredded cheese and paprika. Cuts out the use of a gallon size bag.

Now, if there are any questions feel free to shoot me an email(nightowlkitchen@yahoo.com), comment below, or leave your Q’s on Instagram (@nok_amandagayle) where I have shared the above picture. Hope you all enjoy and have a wonderful day!!

 

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Crunchy Creamy Goodness

5 Faves and a Granola Recipe…

This weeks 5 faves from FB and Instagram πŸ™‚ Enjoy!!

1)Timehop Memories

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I’m kind of unsure about this app. I think it’s great if you have some amazing posts you want to remember but apparently all of mine tend to be meme’s I’ve shared, inane posts about something that makes me go “why did I share that?”, and old political stuff that I don’t care to rehash. Do you timehop? What’s your favorite memory?

 

2)Batman Terra Cotta Pot

 

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Going to geek out for a minute here πŸ˜‰ I am a huge Batman fan! I love the original Batman series with Adam West, I grew up with Michael Keaton as Batman(who in my opinion was the best one of all time and Jack Nicholson was the best Joker second to that of Cesar Romero). Even as a teenager I watched Batman the Animated Series with my nephew. He and I all so watched The Gargoyles but that’s another story for another time. When I saw the above picture I was saying out loud “That is so cool!” Yeah, it really is πŸ™‚ I would also love to have a Robin, Joker, Catwoman, and Poison Ivy to go with it! Not asking for too much, right?! Nah, I didn’t think so either hehe!!

 

3)Aloha!

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I tagged a Hawaiian friend of mine to this photo earlier this week. He and I have known each other(online that is) for 14 years…? Goodness, how time flies :/ Well, needless to say, if you have the time and want to brighten up your child’s day then bring them a little plate of palm tree happiness! Of course this works too for the Florida beach goers πŸ™‚ Mmm, don’t mind me as I snag a piece of kiwi there!!

 

4)The South (n.)

 

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Ok, I’ve lived in Alabama for 27 1/2 years and I can with great certainty say yes to everything in the above picture(except for the sweet tea, I wasn’t raised on it). In some ways I am southern and others not so much. My accent is more Midwestern thanks to my Mom, but I can sound like the natives if I so choose. I do say y’all quite a lot in casual conversation. It’s just natural for me, and my son says I make the best fried boneless chicken, he asks for it every week. Guess his little life isn’t complete without it πŸ˜‰ I don’t use darlin’, but most folks get called hon and sweetie(little kids especially). And here’s a question, how do you pronounce pecan? Is it pEE-can or pUH-con? I was raised to say pUH-con, my Mom hails from Illinois so I’m not sure if that really means anything or not.

…and number…

5)Cuisinart 1-cup coffee pot

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On my personal instagram I shared this image. I am so happy to finally have an individual coffee maker up in our school room now. It uses K-cups(donut shop being my favorite flavor). Seriously, it’s so nice having it up there. No more trekking all the way from the bonus room to the other end of the house just to get a cup of coffee. Although I could benefit from such a workout, I’m still babying a poorly achilles tendon I’d rather not injure it further. What’s your favorite coffee blend?

 

A couple of weeks ago my Sunday School Class had a brunch get–together. It was the first time since I’ve been there that we did a brunch, most of the time it’s either finger food or simple dinners. But I actually enjoyed the brunch, it was a lovely change! I spent a couple of weeks pouring over the endless recipes that we’ve amassed over the years. That’s when I settled on a homemade granola! It’s delicious on yogurt, over fruit, with honey or cream…it was a hit! The leftovers were gone two days later πŸ™‚ Needless to say I think my family liked it! The recipe I used comes from Summer Harms blog. There was no specification about the oats, I used the quick cooking kind which actually produced a finer texture of granola.However, if you want there to be some chunks then use the original oats.

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Click the picture to snag the recipe!

Other than the time it took to actually bake and stirring it around every 20 minutes this recipe was easy to put together from start to finish. I’m sure you can add dried fruit and nuts to this and customize it to your palate. Don’t forget to head on over Summer Harms Blog to get the recipe and leave your comments there for her πŸ™‚

Happy Eating!!

Feedback Needed…

Hey y’all, lately I’ve been tossing around the idea about having a youtube channel. I’m wanting to branch out, reach more of you amazing people and what better way to do that than to youtube myself πŸ™‚ Now, I’m not gonna go crazy and vlog every day, I really won’t have the time for that but what I would like to do is once a week post a video answering YOUR questions and sharing other tidbits along the way.

IF this is something you would like to see me do please LIKE this post, COMMENT below with a yea or nay, leave your thoughts on the NOK Facebook Page, or respond on Twitter letting me know what you think! I’d really like to start reaching out to everyone, perhaps there’s a recipe on here that I didn’t explain very well and you’d like more info about, or a craft you’d like for me to show you….the possibilities are endless πŸ˜€

Looking forward to hearing from yous guys!!

 

BTW, Happy July 1st!!!

and

Happy Canada Day!!!

TBT: What Happened in My Birth Year?

Yello! Sometimes I get curious about certain things and spend waste time surfing the web till I find what I’m looking for. I was feeling a tad nostalgic and decided to Bing search what happened the year I was born. Gnarly man!

Alright, for those older than me, you already know what happened in 1982. You were the hippest of that year, the coolest…you were rad! Before my memory starting kicking in at the age of two, you all got to see E.T. in theaters, Star Wars was still the best film rocking most geeks worlds, and you were probably sweatin’ to Physical by Olivia Newton John. Michael Jordan had burst on the scene that year and Super Mario Bros were gaining popularity. It was a great year to be alive! To be a teen and spend your time at the mall, drinking Tab, and showing off your snazzy 80’s fashion(tight stonewashed jeans and scrunch socks) πŸ˜‰ Those were the days! And yes I do know the words to Ebony and Ivory…being the youngest of three kids I was exposed to a lot of the songs from the 80’s and still remember the words to most of them πŸ™‚

At all curious about what happened in your birth year? Want to show your kids what happened the year they were born? I got ya covered! Click the picture below, enter your birth year or theirs, sit back and enjoy!

Sometimes it’s just nice to sit back and remember when..

And, want to see what your Mom, Grandma, Great–Grandma, Aunt, or Great–Aunt were making when you were younger? Here’s a fun website, Hey, my Mom used to make that, that offers a few recipes per decade of some outrageous delights. After looking through the 60’s–90’s Mom and I could say with certainty what was made at home or something like it was made instead or not at all. We have family recipes that have been made for decades and continue to be favorites for the grandkids in our family. Have fun exploring!

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Amanda Gayle circa 1984

Later!

Sunshine Award

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I was nominated by Satoya Foster for the Sunshine Award.Β 

β€œThis is an award that goes to writers who brighten other people’s day.”

The rules are:

  • Include the Sunshine Award icon in your post
  • Link to the blogger who nominated you
  • Answer 10 questions about yourself
  • Nominate 10 other bloggers to receive the award
  • Link to your nominees and let them know you nominated them

Here are my answers to Satoya Foster’s 10 questions:

  • Why do you blog?

I’ve always enjoyed writing, but my passion is cooking and I want to help others to see just how easy and enjoyable cooking can actually be. It doesn’t always take everything in the pantry to make a tasty meal or dessert for your family or friends!

  • If you had one clothing item that you had to wear for a month, what would it be?

My sweater! I get cold easily, even in the summer time, so I usually keep something with me in case I get chilly.

  • What is a song you love that would surprise your friends?

Colour of My Love by Celine Dion. I’m not so certain it would surprise my friends, well perhaps a few πŸ™‚

  • Are you a coffee or a tea drinker?

I used to be a big coffee drinker, but after suffering from what I could assume was a stomach ulcer, I had to give up coffee. I now drink mostly water or alkaline lemonade. It has cleared up my stomach issues. I do miss it occasionally but not enough to go back to it.

  • What is your favorite thing about blogging?

I’ll be honest, at first I wasn’t really into it. I struggle with expressing myself where people can understand my words, it’s not my strength. Often times I second guess how I’ve worded something or will completely delete an entire section from a post because I don’t feel like it’s pertinent. Over the last few months I’ve been able to glean a lot from fellow bloggers in learning how to hone my writing style. It’s made the blogging experience a bit more enjoyable for me. I do like being able to encourage others, simplifying something so that someone else will have the confidence to try something new and feel like they too can cook! I guess that’s my favorite thing πŸ™‚ Being able to help folks!

  • If you could only eat one type of food for the rest of your life, what would it be?

PIZZA!! If there has been anything I miss the most since going low carb/alkaline is pizza. Thick crust and lots of cheesy toppings! Love it cold from the fridge the next day πŸ™‚

  • What are 3 things that you love about yourself?
  1. My willingness to try something new, at least once.
  2. Being bold enough to meet new people, which can be uncomfortable for this introvert!
  3. My twisted humor πŸ˜‰
  • Do you ever dance or sing in public?

I used to sing in front of church when I was younger, but not anymore. And I’ve never danced out in public.

  • What is your favorite movie of all time?

So hard for me to choose because I love so many! I do love Arsenic and Old Lace, enjoy it both as a play and a movie!

  • If you had unlimited money to purchase ONE item, what would it be?

An underground house for my parents.

I nominate (in no particular order):

  1. Dinner of Herbs — Love her recipes, they’re healthy without sacrificing any flavor!
  2. Gluten Free Gus — Such an inspirational blog about a mother’s love and dedication in taking charge of her son’s dietary needs and making sure he has safe food for years to come!
  3. Keeping My Eye On The Sparrow — His pictures are inspiring, giving me a new way to look at things.
  4. Healthy and TrueA yummy blog full of deliciously healthy pictures, simple recipes and nothing complicated.
  5. Melady Cooks — A fun site full of tantalizing recipes!
  6. The Kiss of Joy Great blog of inspiration
  7. UK Crochet PatternsI love how she makes crocheting look so easy πŸ™‚
  8. Love, Marriage, Still No Baby Carriage — A touching blog of a precious couple and their struggle to conceiving a child.Β 
  9. A Lot On Your Plate Neat organizational tips, recipes, crafts, and so much more!!
  10. Topic Spill Love keeping up with her recipes, beauty tips, and DIY tips!

My questions for you all are:

  1. Why do you blog?
  2. What are some of your hobbies?
  3. What’s your favorite creative activity?
  4. What is your favorite dish to cook or bake?
  5. What is one positive thing that blogging has brought to your life?
  6. What makes you most excited about fall?
  7. Do you prefer Facebook or Twitter? Why?
  8. If you could go anywhere, where would it be?
  9. What’s your favorite weekend activity?
  10. What is your favorite thing about blogging?

 

Inspiration Week

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Good Morning!
I know I mentioned I wouldn’t be posting for a few days, but I wanted to make sure everyone gets the message.

Since I’m busy the next few days with the Missions Conference I’m dedicating this entire week to all my followers. I’m calling it Inspiration Week. This is where you all get to flood me with your favorites: recipes, crafts, challenges…anything you want me to try, post it here or on Facebook. Then, over the course of the next several weeks I’ll try each one and post it here on the blog, giving you credit!

So don’t be shy, don’t hold back, and inspire me πŸ™‚

Have a blessed day and week!

 

Crock Pot Fudge Brownies

Hiddy ho folks, just thought I’d toss an evening post at ya πŸ™‚ Aren’t I a peach?! Welp, today was chock full of kitchen time. Went in around 2pm to try a couple of recipes, one of which I froze after it cooled, and the other is the topic of tonight’s post! I didn’t finally get to leave the kitchen till close to 7pm…not complaining but boy was I tuckered after all that baking and cleaning. I have never made any dessert in the crock pot before. Sure I thought about it, but when you’ve never gone there before you begin to have these thoughts of “what if” and the only thing I kept picturing was this funky rubber dessert borderline dry and burnt. Now that I’ve cut my teeth on some crock pot dessert making I am definitely feeling more confident.

My family is used to the homemade one bowl brownie recipe found on the inside of the Baker’s Unsweetened chocolate squares box. They are to die for, very few things chocolate will I eat, but homemade brownies I’ll give in and eat a piece or two. But I didn’t use our familiar recipe for tonight’s dessert. No, I branched out and went looking for a recipe that was meant for the crock pot, the thing was I kept running into recipes calling for brownie mixes. I’m not against those, if you got it use it, but we don’t keep prepackaged brownie mixes in the house and onward I went in my search for a homemade version. After cruising through the web, hopping from one blog to the next I settled on a recipe from Mom on A Mission. I liked how Jackie presented her brownie recipe: simple, basic ingredients that most everyone keeps in their pantry, and leaves plenty of room to play with the recipe. With iPod in hand, I put the water for the noodles on the flame to bring to a boil (for dinner) and set out making crock pot fudge brownies.

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If there’s anything I’ve learned from living with chocoholics is that there is no such thing as too much chocolate. Jackie’s recipe already called for 1/2 cup of chocolate chips and me, well to kick things up another notch I added another 1/2 cup on top. That certainly had my oldest nephew ooo’ing over it. If you’re not familiar with making homemade brownies, this recipe will be a cinch even for you. There’s no melting of chocolate, no having to take care with hot melted chocolate turning your chilled eggs into a chocolate scrambled mess…this recipe calls for cocoa powder, natural or dutch processed. We keep Hershey’s in the house so that’s what I used. Mixed the wet ingredients together, combined the dry ingredients in a separate bowl and folded them together along with the chocolate chips. I will add this side note, it’s easier to add the vanilla extract in with the eggs and oil before you go to mix in the dry ingredients. I do this even when I make the melted chocolate version. This way you’ll be less likely to overwork the batter and have lighter brownies as a result!

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Ta-Da!! Looks amazing and tasted every bit as good as the oven variety! I don’t joke or over exaggerate about such things, it’s either good or it’s not. Trust me, if this hadn’t turned out the way it should I wouldn’t be writing about it! The general family consensus: Very good. Fudgy, little hot pockets of gooey chocolate chips morsels, and the only thing that was missing was a healthy scoop of vanilla ice cream. Boy, does that bring back some childhood memories! All in all this was a fantastic recipe, I’m pleased to say this is going into our private family cookbook here to be cherished for all time πŸ™‚

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If you’ve never had crock pot brownies before may I suggest you make these the next time you have a sweet tooth? If you have a larger crock pot definitely double this recipe and take to your next potluck social, I promise you they will be a hit! You can find the recipe over at Jackie’s blog, Mom on A Mission (<—click there for the recipe), and be sure to leave your feedback there for her.Β 

Hope you all enjoy the rest of your sugar induced coma evening and will see you all tomorrow! Night πŸ™‚