What’s Cookin’ in the Parsonage?

I love digging in my recipe box! I come across recipes, some clipped from magazines and newspapers over a span of thirty years, some handwritten, that I begged asked great cooks for. My box is as full as ol’ Santa’s belly after a Christmas Eve of cookies.  It’s almost like a little scrapbook of places we’ve lived and friends and family that are far away.  If I ever need inspiration for my weekly menu my box is the best place to start. 


I found this great recipe in my recipe files last week.  It came from a dear friend I met at family camp at The Wilds many years ago.  This is the perfect main dish for Sunday because you cover it then bake it for 2 hours with no stirring or fussing needed.  That’s why it’s called No Peek Chicken!  It’s super fast to put together too, which is great for a busy Sunday morning!


No Peek Chicken


4-6 Chicken breasts, cut in quarters (you can also use a cut-up fryer)
1 small box of wild grain brown rice (original)
1 can cream of chicken soup
1 can cream of broccoli soup
1 can water


Place chicken pieces in bottom of a glass baking dish.  Mix rice, soup and water.  Pour over breasts, then sprinkle with the spice packet from the box of rice.  Cover with foil.  Bake at 350 degrees for 2 hours.  No peeking!


Alli was home for Thanksgiving and got into a “baking mood” over the weekend.  She had found a wicked brownie recipe online that she wanted to try.  These are  chocolate and peanut butter heaven!  Oh my!  Here’s the recipe:

Peanut Butter Cookie Dough Brownies – adapted from The Food Network




Brownie Layer:


1/2 cup unsalted butter


2 (1-ounce) squares unsweetened chocolate


1 teaspoon vanilla extract


1 cup sugar


2 large eggs


1/2 cup plus 2 tablespoons all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon salt


3/4 cup semisweet chocolate chunks




Peanut Butter Cookie Dough Layer:


1/4 cup unsalted butter, softened


1/2 cup packed light brown sugar


2 tablespoons milk


1/2 cup creamy peanut butter


1/2 cup plus 2 tablespoons all-purpose flour


1/2 teaspoon salt


Ganache Layer:


3/4 cup dark chocolate chips


1/4 cup heavy whipping cream


1/4 cup coarsely chopped salted peanuts, optional


Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.


Brownies: microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.


Peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.


Ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.


Now, if that’s too fattening, here’s a low-fat recipe Alli tried.  I doubt you could find a simpler brownie recipe!  These only have two ingredients!  They’re moist and chocolaty!


Devilish Pumpkin Brownies (you won’t taste the pumpkin!)

1 Box Devil’s Food Cake Mix
1 15 oz can pumpkin (not pie mix)


Mix these two ingredients and place into greased or paper-lined tins.  Bake at 350 degrees for approximately 15 min.  Check center with toothpick.


That’s some of what’s been cooking in my parsonage.  I’ll bet something tasty has been cooking in yours too!  Have you tried a new recipe, or revisited an old one that you hadn’t made in a while?  I’d love to hear about it!


From my parsonage kitchen,