Skillet Supper and Outrageous Brownies

This meal is a one-pot wonder that I learned in college from my friend Josh. It is really simple and hearty and makes a quick meal (good for when you get home from work and don't have much time!)

Skillet Supper

1 pound mild sausage
1/4 cup chopped onion
1 can diced tomatoes (drain slightly)
1 tablespoon sugar
1-2 teaspoons chili powder
2 teaspoons salt
1/2 bag egg noodles
1 cup sour cream
1 cup shredded cheddar cheese





Cook noodles until tender. Brown sausage and onions, drain and then add to noodles. Add tomatoes and spices, then simmer covered for 15 minutes. Turn off heat and add sour cream. Top with cheese and let melt.


Tried recipe number 2 from Ina Garten's cookbook, these rich and delicious brownies. I didn't have the coffee granules to add, but I have heard that they compliment the chocolate very well. Be sure to eat these with a big glass of milk...they are very chocolatey, and probably will be most loved by those who enjoy dark chocolate. I did read one comment from a reviewer of the recipe that if you are cooking these for someone who doesn't enjoy dark chocolate as much, substitute milk chocolate chips for the semi-sweet chocolate chips. Unfortunately they weren't cool enough to cut (you have to chill them in the fridge for awhile according to the recipe), so the picture isn't very pretty. But as you could tell, we couldn't resist sneaking one!  Hopefully Al's coworkers will enjoy these as much as the cupcakes!

Outrageous Brownies (from Ina Garten's The Barefoot Contessa)

1 pound unsalted butter
1 pound plus 12 oz semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts







Preheat oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water (I did this in the microwave on 50% power). Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add the cooled chocolate mixture. Toss the walnuts and 12 oz of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake!! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.