Grilled Steak and Veggies (basic, but super delicious)

Not too long ago, Al from Country Bob's contacted me and asked if I would like to try a great All-Purpose sauce made by a small, small company, that he just so happened to work for. If you haven't figured it out by now, I'll try pretty much anything at least one time. It's only fair, after all. I make my kids at least try (it) everything on their plates, so I should definitely set a good example.

What I'm trying to say is that I said Yes, of course I'd love to try it. I've actually been wanting to try it since I've seen it floating around the blogosphere quite a bit lately. A few days later, I had 2 bottles of Country Bob's All Purpose Sauce delivered lovingly by the boys in brown. I knew that the first thing I wanted to try it on was steak. I kept picturing my favorite fair food. Steak Tips mixed with potatoes, mushrooms and onions...they mix 'em all up and serve them in one of those rectangular paper "bowls"...know the ones...they're white with red checks. then I found some NY Strips on sale and decided just to grill whole steaks and throw some veggies on the grill at the same time. I honestly haven't used a steak sauce...or an all-purpose sauce on my steak in years...probably since I was a kid. I used to love dipping every bite in A-1. So, this actually was a bit of a throw-back for me...one that I quite enjoyed.

Grilled Steak and Veggies

Quick and simple steak and vegetables cooked on the grill. A basic, but incredibly delicious recipe.

by Heather Schmitt-Gonzalez

Prep Time: 10 mins

Cook Time: 10 to 20 mins

Keywords: grill entree side beef mushrooms onions potatoes July 4th Memorial Day Labor Day American summer fall

Ingredients (serves 4-6)

for the steak:

• 4-6 New York Strip Steaks
• 1 cup red wine
• 1/2 cup Country Bob's All-Purpose Sauce (or your favorite)
• black pepper

for the veggies (amounts to taste):

• red potatoes, quartered- boiled until almost tender
• mushrooms, quartered
• onions, sliced
• garlic cloves, peeled and smashed
• Country Bob's All-Purpose Sauce (or your favorite)
• Vintage Merlot sea salt (or regular sea salt)
• black pepper

Instructions

Start your coals or crank your gas. Once it is hot and ready to go, whisk together the red wine and Country Bob's in a wide bowl. Bring the bowl out to the grill with you.

Dip each steak in the mixture for a few seconds, then transfer to a grill (oil or spray your grates first). Crack fresh black pepper over each.

Grill, turning halfway through, until done to your liking.

If your grill is big enough grill veggies at the same time, if not, do it before or after.

Toss all veggies together and put on a large, heavy duty (or doubled) sheet of foil. Set on grill. Sprinkle all over with the Country Bob's, salt, and black pepper.

Fold up edges of foil and let cook and steam until everything is tender and flavored. Serve with extra Country Bob's on the side for dipping.

Verdict: Good stuff, Maynard! My love of dipping has been re-kindled. I don't know if I prefer Country Bob's to A-1...but I definitely enjoyed it enough to keep BOTH of them in the house. I mean, it can never hurt to have a back-up condiment. Not to mention, Country Bob's is All-Purpose!

I'm thinking meatloaf next...or Country Bob's has a scrumptious-sounding grilled pork tenderloin recipe in the flyer that accompanied my samples...and I'm betting on their website. Thanks for the samples Al!!!

Gotta get my fix

I need...no, I mean NEED my morning coffee! Plus, I enjoy my morning coffee. I do not believe it is just a caffeine addiction...though I admit, I do not see the point of decaf. And while it is routine, I look at it as more of a ritual...soothing, comforting, necessary. Yup, greeting the morning... just me & my joe (although mexichef joins us if he's not working). Morning breezes, a fresh newspaper, time for brain to wake up. The only downside is when it turns really hot in the mornings. It's hard for me to drink hot coffee when I'm already sweating. So, I do what any coffee-lover does...turn to iced coffee!! This coffee was cool and refreshing...and it still got my motor running! Chilled Coffee-Mint Cooler from girlichef's kitchen Coffee Ice Cubes (pour your leftover coffee into ice cube molds & freeze...it won't water your coffee down!!) Minty Simple Syrup (recipe here) Cream or Half & Half Fresh Brewed Coffee Mint leaves for garnish Place coffee ice cubes about 3/4 of the way up your glass. Add minty simple syrup and some cream (these are both to your liking). Pour in freshly brewed coffee, leaving about 1/2" to top of glass. Stir. Add more coffee ice cubes to fill glass. Garnish with a sprig of mint. I am sending this over to Rebecca of Chow & Chatter for her Coffee Giveaway Contest!! ***p.s....don't forget to eat your greens (and then send me a link)!!

I'll have bread for dessert, please!

I originally drooled over this at Rachel vs. The Kitchen. I found out that she drooled over it at The Sisters' Cafe. And I found out that they drooled over it at Cooking Pleasures. Funny how recipes make their rounds, huh? The pictures had me drooling...not to mention, chocolate + bananas = delicious! The original recipe called for a 60-70 minute cooking time. This absolutely amazed me because I knew if I cooked it that long it would NOT be moist (although all of their pictures were). So, I started checking early (about the same time I check my banana bread)...and sure enough, 45 minutes was perfect for mine. So, know your oven & trust your instincts. Plus, I had to throw some sea salt in there...salt is a flavor enhancer and there wasn't any in the original recipe. I added one less banana than the original recipe, which in hindsight, may be the reason that it didn't take as long to cook. So, if you throw in another banana, it may take the whole 60-some minutes. Anyhoo...feast your eyes on this...

Chocolate Chocolate Chip Banana Bread

by girlichef -adapted from Cooking Pleasures

1 c. sugar

2 lg. eggs

1/3 c. vegetable oil

3/4-1 c. mashed bananas (from 2 super-ripe bananas)

1 tsp. vanilla

1 1/2 c. flour

1/2 c. unsweetened cocoa powder

Couple big pinches of Fleur de Sel

1 tsp. baking soda

1 c. chocolate chips (all one or 1/2 & 1/2 semi-sweet & milk)

Preheat oven to 350 degrees F. Grease or spray your loaf pan.

Beat sugar, eggs and oil until fluffy. Beat in bananas and vanilla.

Combine flour, cocoa powder, baking soda and salt in seperate bowl. Beat into wet ingredients until just combined.

Stir in chocolate chips.

Spoon into prepared loaf pan. Bake for 45 minutes.

Transfer to wire rack to cool. I liked it warm...mmmm.

Be sure to pass your mixing bowl and spoon to someone to make sure it's cleaned up really well before washing ;) ...and don't forget to eat your greens (and then send me a link)!

Blogger Secret Ingredient (BSI) ASSIGNMENT: GREENS

Yup, Ms. Kim, the Ungourmet has left me in charge of choosing this week's Blogger Secret Ingredient...and I choose GREENS. Collard, Turnip, Mustard, Beet, Dandelion...you name it. Your assignment is to create a recipe that features or incorporates Greens. Make sure you link back to me (preferably this post) and then email me with a link to your post. Or if you don't have a blog and would still like to enter, then just email me your creation and I'll include it, as well. Throughout the week as I receive entries, I will add them along with a link to your post at the end of this post! I will then choose my "favorite" entry and that person will receive a little prize from me. That will definitely be the hardest part. Please have your entries to me no later than noon, Eastern Standard time on Sunday, June 21st (so I can choose and post a winner ASAP)!

When I chose greens, I knew that they were an amazing source of antioxidants and that they had many health benefits...I just couldn't really remember exactly what those benefits were. So, I asked my friend Rebecca from Chow & Chatter (remember, she's a dietician) if she could refresh my memory on those benefits. Greens are rich in folate, iron and vitamins A & K. Vitamin A is great for your vision and your skin health. Vitamin K increases bone mass (ladies), helping to stave off osteoporosis. I do remember enough from my nutrition classes to know that dark greens contain good amounts of calcium & fiber, as well. So, are you convinced to go out and cook with greens yet? Get some of those beautiful leafy tops (and I gave you so many choices...you should be able to find at least one) and show us what you can do! A traditional way of cooking greens, especially in the South (U.S.) is with some fat back or smoked pork product. Yum. Rebecca reminded me that cooking with Olive Oil would be much healthier...but is it as tasty?

I found some beautiful Turnip Greens that I wanted to cook with this past weekend. Turnip greens aren't as dark as some of the choices, but they are still high in these vitamins and they add a nice bite!

Greens & Spicy Sausage Soup

yield: ~3 qts.

by girlichef

Olive Oil- 2 Tbs.

red onion, sliced- 1

garlic cloves, smashed-4

Hot & Spicy Smoked Italian Style Sausage, sliced on the bias- 12 oz.

canned, diced, fire-roasted tomatoes- 1 (14.5 oz) can

Cannellini Beans w/ their liquid- 2 (15 oz.) cans

Sprigs of fresh herbs- I used thyme, marjoram, oregano and some bay leaves

Crushed Red Pepper- to taste (optional)

Chicken broth/stock- 2 qts.

Turnip Greens (or another kind of green), washed well & chopped- 1 big bunch

Black Pepper- to taste

Red wine vinegar- 2 Tbs.

Heat olive oil in a dutch oven over medium-high. When hot, add onions and garlic. Cook, stirring occasionally until they start to soften, ~5 minutes. Add sausage and cook for a few more minutes, until everything starts to brown a bit.

Add tomatoes, beans and herbs and crushed red pepper (if using). Add broth/stock. Bring to a boil.

Add chopped greens and stir. Return to a boil, then reduce heat and simmer for ~15-20 minutes.

Greens will have cooked through and turned a deeper shade of green (and shrunk considerably). Remove from heat.

Taste for seasoning. The sausage adds a good deal of salt, so you may not need to add any. Add black pepper to taste. Stir in vinegar. Serve with a nice loaf of crusty bread for sopping up the juices.

How will you use your greens?

Here is a list of entries for this week's BSI: Greens-

Dinner at Christina's- Orzo Soup

Cookbook Cuisine- Sauteed Chicken and Baby Bella Mushrooms w/ Garlic Spinach

Chow and Chatter- Easy Spinach South Indian Style

Angie's Recipes- Escarole and Alaska Pollock Cutlets

Dianasaur Dishes- Fresh Greens with Buttermilk Salad Dressing in Parmesan Lace Bowls

5 Star Foodie- Collared Wrapped Sockeye Salmon with Shiitake Mushrooms and Fried Potato Cream

feeding maybelle- Red Veined Dandelion Salad with Roasted Chicken, Dried Cherries and Almonds

Baker's Corner- Bosnian Green Strudel

Health Nut- Radish Greens Brown Rice Soup

Cooking Stuff- Rotini with Broccoli, Peppers, Spinach and Italian Sausage

Once Upon a Gourmet Gin- Gin's Mustard Greens Fresh Pesto

DoggyBloggy- Green Genie

Cinnamon, Spice & Everything Nice- Kale w/ Garlic & Cranberries

Bread + Butter-Spinach Pizza w/ Cream Sauce

Johnstone's Vin Blanc- Spring Vegetable Lasagna

The Ungourmet- Wasabi Ginger Kale Slaw

(envision your name & dish here...updated all week)

Here is a list of BSI Assignments to date:

Week 35: Girlichef - Greens Week 34: The Ungourmet - Watermelon Week 33: Bread + Butter - Bell Pepper Week 32: Burp and Slurp - Corn Week 31: Say Yes to Salad – Kabocha Week 30: Thinspired – Bananas

Week 29: To Be The Whole Package – Almonds

Week 28: Kristas Kravings – Lemon

Week 27: From French Fries To Flax Seeds – Coconut

Week 26: Plentiful Plants – Avocado

Week 25: Training Fuel – Eggs

Week 24: Dinner at Christina’s – Cabbage

Week 23: Hey What’s for Dinner, Mom? – Strawberries

Week 22: One Bite at a Time – Basil

Week 21: Just Sweet Enough – Black Beans

Week 20: What I Ate Yesterday – Kale

Week 19: What’s for Dinner – Orange

Week 18: BranAppetit! – Spinach

Week 17: Tales of Expansion – Dates

Week 16: Biggest Diabetic Loser – Zucchini

Week 15: Sweet & Natural – Peppermint

Week 14: bella eats [and runs] – Ginger

Week 13: Coffee Talk – Walnuts

Week 12: For the Love of Oats – Pumpkin

Week 11: Trying to Heal – Sweet Potatoes

Week 10: The Inner Workings of a College Graduate – Eggplant

Week 9: Itzy’s Kitchen – Pears

Week 8: The Fitnessista – Cranberries

Week 7: Tri to Cook – Lentils

Week 6: Rhodey Girl Tests – Polenta

Week 5: Eating Bender – Butternut Squash

Week 4: Care to Eat – Apples

Week 3: On a Lobster Placemat – Mushrooms

Week 2: Hangry Pants – Tomatoes

Week 1: Sportsnutritionliving – Quinoa

I'm also sending this over to Deb (early) at Kahakai Kitchen for my contribution to this week's Souper (soup, salad, sammie) Sunday!

Take me to your place.

Hi all! Just a quick post today to introduce my new blog badge! Since I'm usually in some state of "broke", I had to figure out how to do it on my own...so with a little research, some brain work and a few less strands of hair...this is what I came up with:

Of course I would love it, welcome it, encourage it if you wanted to grab my badge and put it on your sidebar. <a href="http://girlichef.blogspot.com/" target="_blank"><img border="0" alt="girlichef" src="http://i273.photobucket.com/albums/jj214/girlichef/blog%20badge/bb2-2.jpg" /></a> Plus, the code will be on my sidebar. Dreaming... Waiting... Wishing... to come hang out with you and your blog.

Oink! Oinking! and Pay It Forward Winner

I recently saw some photos over at Lick the Bowl Good that made my mouth absolutely water...strange right? But honestly, Monica made a couple of pork tenderloin with a delectable sauce that had me clicking bookmark! I actually hadn't cooked pork tenderloin for some time when I found her recipe, so maybe that made it even more tempting? I think what really sold me were the fabulous studs of garlic spread out over the whole tenderloin. If you know me at all, you probably remember that I am a garlic fiend. Either way, I made it a few days later and thought I'd share the delicious recipe with you now.

  Oink! Oink! Good...Pork Tenderloins 
from Monica at Lick the Bowl Good...her Favorite Pork Tenderloins (click to see her post)


2 pork tenderloins
4 garlic cloves- peel & quarter length-wise
1/4 c. soy sauce
2 Tbs. country Dijon mustard
1/4 c. honey
2 Tbs. fresh orange juice
1 Tbs finely chopped rosemary or Herbes de Provence
Freshly ground pepper- to taste
3 Tbs. olive oil


Preheat oven to 350 degrees F. Rinse tenderloins and pat dry. 


Place in a 9x13 Pyrex sprayed w/ pan spray. With a paring knife, poke (~16) 1" slits in top-side of tenderloins. Insert a sliver of garlic into each slit.
Mix together remaining (marinade) ingredients in a separate bowl (I did it in my 2 c. measure). Pour marinade over the pork.
Place in preheated oven for 35-45 minutes (overdone pork is icky, so start checking early, especially if you have a hot oven), uncovered, basting halfway through.
Remove from oven and let sit ~10 minutes before slicing. Serve with the lovely pan juices spooned over the pork.
This was a lovely dinner...actually served with mashed potatoes and green beans...(not pictured...oh really?). My favorite part was definitely the studs of garlic...I will probably leave the mustard out next time and sub in something (undecided) else because it was a little too mustard-y for me...but still moist and delicious. Go check out Monica's other tasty recipes...she makes the best desserts, too!
***PAY IT FORWARD WINNER: drum roll please......GIN!!!! Aw, Gin..Yay!! When you get a minute, email me your mailing address and then wait in sweet suspense to one day (in oh, the next 365) find something from me in your mailbox...or on your doorstep...somewhere!! (I still use the draw-from-a-hat method...with "little" helpers to do the drawing.) Congrats to one of the nicest gals I know :-)

Minty Watermelon Frozen Margaritas

How ironic is it that my first ever BSI (Blogger Secret Ingredient) entry is during the week featuring watermelon? You see, I do NOT like watermelon. Weird, right? But, I figured I could cover up the flavor...or perhaps it's the lack of flavor that I don't really care for...with tequila. I mean, I like tequila. What's a little watermelon if there's tequila involved?

I believe I may have been in withdrawal lately...it's been waaaaaaay too long since I last had a margarita. I used to go out for margarita's with a friend of mine a couple times a month. Then, she lost her job, hubby lost his job, we moved...time passed and we both have had so much on our plates (but not in our glasses...wink, wink).

We've finally set a date to meet over margaritas, but since that's a few weeks out, I decided I'd make some at home. Hubby is over here, at this precise moment saying I don't understand why you don't like this (he's eating watermelon) and you DO like the margarita. Um, tequila. Duh. Insert eye roll. I wanted to add some mint, just for sh*ts & giggles, so...I made up a little mint simple syrup first.

Minty Simple Syrup

1 c. sugar
1 c. water
1 small handful mint leaves

Place everything in a small pan over med-high heat. Bring to boil. Stir to make sure all sugar is dissolved. Turn off and remove from heat. Let cool. Strain out mint leaves and store in an airtight container in fridge.
Minty Watermelon Frozen Margaritas
yield: ~3

Watermelon, seedless- (~1/8th of a watermelon cut in chunks) to yield 1 c. juice
Minty simple syrup- 1/4 c.
Fresh squeezed lime juice- 1/4 c. (~2 small limes)
Tequila- 1 c.
Triple Sec- 1/3 c.
ice cubes- 1 c. for runny margaritas/ 3 or more cups for frozen margaritas

First, place watermelon chunks into blender and very carefully pushing down with wooden spoon, pulse until watermelon becomes watery. Once enough water is in blender to flow freely, blend it all up into a liquid. If you have more than 1 c. of watermelon juice in the blender, remove the extra (save for another batch).


Add the rest of the ingredients and blend. Run a lime wedge around rim of glass and dip in either coarse salt or raw sugar. Cut a garnish if you like. Pour into prepared glasses and enjoy!



I'm sending this over to Kim at The Ungourmet for my first entry into BSI (Blogger Secret Ingredient)! Tootles...off to drink another margaritas. Hmmm, maybe watermelon's not so bad afterall.

Curried Couscous and some thank-u's

My youngest son and I are the only ones in the house who enjoy couscous. Since that is the case, I don't make it very often. That said, I was pretty excited with this week's Barefoot Bloggers choice from Ellyn at Recipe Collector and Tester. Her choice was Curried Couscous from The Barefoot Contessa Cookbook. And can I just tell you, I was not disappointed! The cool thing about couscous is that it is super-quick to make! Pour over boiling water and voila!....5 minutes later you have couscous! Add your favorite flavors and you have a quick meal or side dish. Ina chose a flavor profile that I probably would not have and now that I've tried it once, I know that I'll make it again. Curried Couscous From The Barefoot Contessa Cookbook by Ina Garten slightly adapted serves 6 1 1/2 c. couscous 1 Tbs. unsalted butter I omitted this 1 1/2 c. boiling water 1/4 c. plain yogurt 1/4 c. good olive oil 1 tsp. white wine vinegar 1 tsp. curry powder 1/4 tsp. ground turmeric 1 1/2 tsp. kosher salt I used 1 tsp. Smoked Bamboo Sea Salt 1 tsp. freshly ground black pepper 1/2 c. grated carrots 1/2 c. minced flat leaf parsley I used cilantro 1/2 c. dried currants I used 1/4 c. raisins & 1/4 c. dried cherries 1/4 c. blanched, sliced almonds 2 scallions, thinly sliced (white & green parts) 1/4 c. small-diced red onion Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions and red onions; mix well and taste for seasonings. Serve at room temperature. This was a great, simple dish that was packed full of flavor. The dried cherries that I used added a bright, tart bite and the cilantro added a brightness. I didn't find it lacking without the butter. The reason I didn't add the butter is because I never do (and I like it that way). This makes a great side dish or a wonderful "light" meal all on it's own. I do have a chicken breast marinating in some yogurt and spices that I'm going to throw on the grill (pan) for lunch and serve with this couscous. Great choice, Ellyn! Head on over to Barefoot Bloggers to see how everybody else's Curried Couscous turned out. I also want to say thank you to the lovely Mommy Gourmet of My Original Recipes for passing the One Lovely Blog Award on to me. If you don't already know her, go pay her a visit...she just shared with us how to make homemade Ricotta- YUM! I'd also like to say thank you to Rebecca of Chow and Chatter for passing this Friends award to me. If you're looking to learn about healthy eating and living...and finding some delicious recipes, head on over and pay my friend Rebecca a visit, I know you won't be disappointed! **and if you haven't yet decided to Pay it Forward and want to....click here to join in!**

Quickie Dinner

Sometimes the madness seems to be never-ending. Last week was crazy work week...so far this week we've had various appointments and errands and catching up...resulting from last week. And so on. It's times like these when I like a quick fix. This is a quick recipe...but still very tasty! See...even my post is quick...hmmm. Sorry about that. Or not sorry if that's the way you like it. Get to the food, woman!! Quick Italian Chicken Strips w/ Fire-roasted Marina Sauce by girlichef For the Chicken Strips: Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs Bread Crumbs seasoned with Italian Seasoning & Parmesan Eggs- 2 Water- splash Flour- seasoned with salt & pepper For the (quick) Fire-Roasted Marinara Sauce: Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt's Brand...my fave canned tomaters) Italian Seasoning Garlic Powder Dried, minced onion Crushed Red Chiles (optional) Sea Salt Black Pepper Start your quickie marina first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips. Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese. Pat your (chicken) tenders dry...tee hee. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8" deep). Flip once golden on the first side. Remember, they're small...they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished. Stir up your quickie marinara and serve the chicken strips with your marinara...and some shaved Parmesan. Tasty & quick! *Don't forget to go here if you want to Pay it Forward!

Pay it Forward, thank you's & cookies

Remember that popular phrase & bumper sticker that said MEAN PEOPLE SUCK? I know a lot of people made fun of it...it was spoofed...it was mocked...but, I had one (still do on my mini-fridge from college) and I still think it's true. I believe in the power of nice. I believe in karma. As of late I've been seeing some scattered Pay It Forward blog posts...and they've definitely made me smile (because you have to be at least a little nice to do this). Giving people something, even a little something, if it comes from the heart makes me feel good! Well, recently Karen of Karen Cooks held a Pay it Forward event at her place and I was one of the lucky ones chosen to receive something from Karen (yay...I love surprises). Thank you Karen. Now it is my turn to pay it forward. I am offering 1 of my regular readers an opportunity to play along with Pay it Forward. If you'd like to play along, simply leave a comment on this post saying that you would like to Pay it Forward. I will draw 1 person from those who wish to participate to receive a little something from me. I'm not sure what it will be yet...the guidelines state that I have 365 days in which to surprise you with a little something. I'm positive it won't take me that long to do it, though...I get anxious. I will draw the recipient on Friday June 12th...all they need to do is pay it forward to at least one person. I would also like to send out a couple of thank-yous for some recent awards I've received. The multi-talented Claudia from Journey of an Italian Cook awarded me with the Sisterhood Award. Claudia is a wife, a mom, a cook, a thespian and a great writer who often makes me chuckle... Thank you so much Claudia, I am honored. I was also lucky enough to receive the One Lovely Blog award from my girl Lady P at Madly Creative...we sort of, inadvertently, flip-flopped this award to each other. Great minds think alike...Thanks Lady!!! Since I recently handed out both awards to some more bloggers, I'm going to just revel in them for now...and maybe pass some out later :D And if ya know me, you know that I have a hard time going a whole post with out at least showing you some food. So, here goes...a simple Cake Mix Cookie recipe to finish with. Fudgey Peanut Butter Chip Cookies by girlichef (adapted from recipe on Dark Chocolate Fudge Cake mix Box...I forget the brand, sorry. I made these a while ago...notice pix from the old camera...and forgot to write down the brand) 1 box Dark Chocolate Fudge cake mix 2 large eggs 1/2 c. butter, melted 1/4 c. firmly packed brown sugar I may leave this out next time, don't think it was necessary 1 tsp. vanilla 1 c. Peanut Butter chips Preheat oven to 350 degrees F. Stir together all ingredients except chips until thoroughly blended. Stir in chips. Drop by rounded Tbs. onto greased cookie sheet. Bake ~10-12 minutes. Cool 2 minutes on cookie sheet before removing. Enjoy with a cold glass of milk (or without). I'll leave you today with my favorite high school teachers motto...he used to walk down the hall bellowing... "PRACTICE RANDOM KINDNESS!"