Skinny Healthy Food - Beautiful Day From The Start Of Food

COWBOY CASSEROLE

September 17, 2024April 13, 2023

This simple recipe features a creamy layer of ground beef, corn, cheddar cheese and sour cream and a crispy cheesy tater tot topping. Cowboy casserole is sure to become a regular weeknight dinner for your family.

I love casserole recipes. They’re a go-to option when it comes to potlucks, and are so easy to prepare, they’re the first things you think of on those busy weeknights. Some of my best casseroles dishes are bacon cheeseburger tater tot casserole, creamy chicken rice casserole and ham and potato casserole. These casseroles are easy to make, requiring simple steps and a handful of ingredients that you can easily get from the pantry.

Cowboy casserole has become a new favorite casserole dish of mine. Like my other favorites, it requires just a handful of ingredients and a couple of easy steps to yield one of the most delicious meals ever. Since discovering this, it has featured regularly on my family’s dinner options, and I’m sure you’d share a similar experience.

This recipe is made in a skillet (little cleanup alert!) and features a creamy filling made with ground beef, corn, cheddar cheese and sour cream and a crispy topping made with cheesy tater tots. The result is a super flavorful, insanely delicious casserole that would become a staple in no time. Because there’s corn in the filling, you don’t require any additional sides, but if you want, you can try some spinach rice or Quinoa salad.

Like many others, cowboy casserole is highly customizable and there are many variations you can make to this dish. The ingredients are very flexible and you can make your own adjustments outside of the conventional.

I love making casseroles with tater tots, and this one is just part of a long line of tater tots casseroles that add a whole lot of variety to my culinary arsenal.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 6 servings

Ingredients

1½ pounds of ground beef.

1 chopped medium onion.

3 chopped cloves of garlic.

1 can (15.25 oz) of drained whole kernel corn.

1 can of condensed cream of mushroom soup.

2 cups of shredded cheddar cheese.

½ cup of milk.

4 tbsps of sour cream.

1 (30 oz) bag of frozen tater tots.

Directions

Step 1:

Preheat the oven to 350 degrees and then grease a 9×13 inch baking dish. Set aside

Step 2:

In a large skillet, cook the onions over medium heat for 1 minute. Mix in the chopped garlic and then cook for an additional 1 minute.

Step 3:

To the cooked onions and garlic, stir in the beef and cook over medium heat until they brown. Drain off the fat from the beef and transfer to a large bowl.

Step 4:

Mix together the soup, milk and sour cream in a small bowl until well combined then pour this mixture over the beef and stir well to coat the beef in the mix. Then mix in the corn and 1 cup of cheddar cheese and stir well.

Step 5:

Layer half of the tater tots on the bottom of the greased baking dish then spread all of the beef mixture on top of it. Add a second layer of the tater tots and top off with the remaining cheese.

Step 6:

Bake for 25 to 30 minutes until the tater tots are golden. Remove from the oven and allow to rest for 5 minutes. Then serve and enjoy.

Tips and variations

Tater tots are the base of the layers in this cheesy casserole but you could use thinly sliced baby potatoes or small red potatoes instead. Tater tots are just an easy choice because all you need to do it pull them from the freezer and use them.

Feel free to add anything else that your family enjoys to the layers – Diced tomatoes, kidney beans, pinto beans, different cheeses. Have fun experimenting and creating a new yummy favorite your whole family will enjoy.

Air Fryer Chicken Wings

April 9, 2023

Chicken wings are great, but sometimes, you don’t want all the oil in them. here are some great air fryer chicken wings for you to try.

INGREDIENTS

Freshly ground black pepper

4 tbsp. melted butter

1/4 c. hot sauce (such as Frank’s)

2 lb. chicken wings

1/2 tsp. garlic powder

Nonstick cooking spray

1 tsp. Worcestershire sauce

Kosher salt

Blue cheese dressing, for serving

Steps

Take the wings and season this with pepper and salt, and then, put nonstick spray for cooking inside your air fryer.

Set this to 380 degrees and let this sit to cook for about 12 minutes. Take the air fryer tray out, flip over the wings, and then cook this for another 12 minutes. Increase the heat to 400 degrees, and then cook for another five or so minutes.

While these cook, get a bowl, and combine the butter, hot sauce, garlic powder, and the Worcestershire sauce. Once the wings are done, put the wings in this, and then coat this in a gentle manner. Add blue cheese or ranch dressing for you to dip these in.

Tips

What kind of sauce can I use?

The beauty of this is that while we do offer Franks as the main hot sauce, you can pretty much use any. Some people like it more spicy, others like buffalo sauce. Some may like it with a bit of a teriyaki sauce texture to it.

If you’re a hot sauce connoisseur, don’t be afraid to experiment with this, because it definitely is worth trying out.

What are the best sides for this?

A side of buffalo sauce, blue cheese or ranch, and some veggies definitely can’t hurt. If you feel adventurous, try cooking some air fryer potatoes, and then throw them to the side of these for a nice fried chicken dinner that isn’t as fraught with oil.

How do I make crispy wings?

Crispy wings are what most people who love wings go for. If you want this, you need to pat your chicken before you begin. You should do this with a paper towel and make sure the chickens are totally dry before you decide to season this.

Some people also like to let the wings sit without coverage in the fridge for about an hour or so before you season this.

If you want, sprinkle this with a little bit of kosher salt, or cover it with a lot of kosher salt to get it all the way to the bone, and it’ll offer the best flavors possible for the chicken wings.

What’s the best dressing to use?

Ideally, ranch dressing is really good, but blue cheese is also a great option. You should also look at possibly making your own if you’re looking to possibly et adventurous. You can make an herby ranch dressing out of this.

Some people like to flavor the wings different too. You can make them spicy and sweet, or you can even add some lemon pepper to this in order to make sure that they taste the way that you want. The possibilities are endless with these wings, so don’t be afraid to get creative with the dressing used for these, and the seasonings.

GARLIC and LEMON CHICKEN WITH GREEN BEANS and RED POTATOES

April 8, 2023

The smell of lemon and garlic is therapeutic to me – meals that fill the house with the smell of garlic remind me of my mom and her wonderful cooking and the smell of lemon makes me feel happy. It is a brilliant combination. This recipe brings this combination to life, and it also tastes delightful!

It is amazing how easy this dish is to make, and the ingredients are simple but so flavorful. If I think of it the day before I plan to prepare this dish, I will marinate the chicken overnight. If I don’t, it is still fantastic!

This is one of my favorite dishes to serve guests. They love it and the presentation is lovely – they will think you spent all day cooking!

Ingredients

6 Tbsp. olive oil – Divided (1 Tbsp. and 5 Tbsp.)

2 lemons – 1 very thinly sliced and 1 juiced

4 cloves garlic – minced

1 tsp. salt

½ tsp. freshly ground black pepper

¾ lb. trimmed green beans

8 small red potatoes – quartered (make sure you use small red potatoes)

4 chicken breasts – bone-in with skin (this will be about 3 ¼ lbs. of chicken)

Directions

Prepare Chicken to Marinate Overnight – Recommended
In a large bowl, combine 5 Tbsp. olive oil, lemon juice, garlic, salt, and pepper.

Add the chicken to the olive oil and lemon mixture, coat each piece well. Cover and refrigerate until the next day. A few times during the marinating, stir the chicken around in the marinade to re-coat.

When assembling the dish, the next day, remove the chicken from the marinade and proceed with coating the green beans, then the potatoes. From here, continue with the recipe.

When Ready to Prepare the Dish
Preheat oven to 400° F.

Coat a large baking dish or cast-iron skillet with 1 Tbsp. of the olive oil.

Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

If You Did Not Marinate the Chicken Overnight
In a large bowl, combine 5 Tbsp. olive oil, lemon juice, garlic, salt, and pepper.

Add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.

Add the potatoes to the same olive oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

Place the chicken in the same olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet.

Pour any of the remaining olive-oil mixture over the chicken.

Cover the baking dish or skillet with foil and place in preheated oven for 30 minutes. Uncover and roast for 20 minutes or the chicken has reached 165° F. If you want to make sure the potatoes get a rich brown color and are crispy, you can uncover after 20 minutes

Remove the chicken from the dish or skillet and place on a plate to rest – set aside.

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

For a beautiful presentation, place a chicken breast in the center of each of 4 plates, divide the green beans and potatoes equally, and arrange around the chicken.

Serve with crusty dinner rolls or a baguette to dip in the sauce. You can also add a salad if you desire.

Notes
• Chicken: Instead of chicken breasts, bone-in chicken thighs are a fantastic substitution. For optimal flavor, marinate the chicken overnight – combine the olive oil and lemon mixture in a large bowl, place the chicken in the mixture, and make sure each piece of chicken has a nice coat of marinade. Cover and place in the refrigerator until you are ready to prepare the dish. About 3-4 times while the chicken is marinating, stir the chicken around in the marinade to re-coat and keep the flavors on the chicken.

• Potatoes: Make sure you use small red potatoes. If you use ones that are too large, they will not get crispy and caramelized – they will turn mushy which is not what you want.

• Olive Oil and Lemon Mixture: When coating the green beans, potatoes, and chicken, make sure you have coated everything well, so the seasoning gets into each component of the dish.

• Green Beans: Use only fresh green beans, not canned or frozen.

Weight Loss Cabbage Soup

April 7, 2023

This is the perfect recipe for a fitter, healthier you. This low calorie soup will help you on your weight loss journey, without sacrificing the enticing tastes and flavors that characterize good soups. You can also enjoy this when not weight watching.

This low-calorie, high-fiber soup is nutritious, tasty, and filling if you’re trying to lose weight. Diet Soup or Wonder Soup are other names for Weight Loss Stew Soup. This cabbage-filled soup is the foundation of a long-standing eating plan, and it’s a fantastic place to start when it comes to healthy eating because it’s low in calories, nutrient-dense, fat-free, and sugar-free.
This nutrient-dense bowl will keep you full for hours without eating a lot of calories, which is ideal for weight loss. It’s also a simple method to increase your daily vegetable portions, which is something that we could all use.

You might be picturing a boring soup after hearing all of that, but flavorful ingredients like cabbage, garlic, tomatoes, basil, and oregano give this broth-based Cabbage Soup a wonderful taste while being low-calorie. This is a great soup that you can make for a quick and nutritious supper every now and then. If you’re only having this soup for supper, you can make some soft rolls to accompany it for a satisfying meal.
Interestingly, this soup is very easy to prepare, and in about 30minutes, you’re ready to enjoy a deliciously healthy bowl of this soup.

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

8 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, minced
4 cups cabbage
3 carrots, sliced
3 stalks celery
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
28 ounces diced tomatoes

How to prepare

Step 1:In a large bowl, add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes together then stir well.

Step 2:Allow to boil, then reduce to low heat and allow to cook for about 20 minutes or until cabbage and carrots are tender. Serve and enjoy!

Tips:

•You can store in the refrigerator for up to 3 days.

Nutritional facts:

Calories: 57kcal
Carbohydrates: 13g
Protein: 2g
Fat: 1g
Sodium: 1130mg
Potassium: 383mg

BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES

April 6, 2023

Broccoli salad is a perfect salad for me because it is so easy to make and perfect for cookouts, potlucks, picnics, or just meals at home. The flavors all come together beautifully, the balance of sweet & salty, and the crunch, makes this salad extremely popular and disappear quickly. My family eats fresh vegetables when I make this salad which makes me happy!

Broccoli salad evokes memories of summer picnics and dinner by the pool with the grill fired up. We will have broccoli salad, macaroni salad, fresh fruit salad, fresh baguettes, and different cheeses. You can make additions or substitutions to the ingredients based on your preferences or level of fancy you want, which is great – it is so versatile.

If you need to make it the day before, that is no problem. It is fabulous and gets better after a day. It disappears so quickly that I double the recipe and have it for lunch with grilled chicken. Doubling it is also a good idea when serving it at a gathering because people will come back for more.

Enjoy!

Ingredients

1 large head of broccoli (5-6 cups)
⅓ cup red onion diced into small pieces
⅔ cup dried cranberries
½ cup roasted and salted sunflower seeds

Dressing

½ cup mayonnaise
¼ cup sour cream
2 Tbsp. white vinegar or apple cider vinegar
1 Tbsp. white sugar
Salt and Freshly Ground Black Pepper

Directions

Dressing

In a large mixing bowl, combine the mayonnaise, sour cream, vinegar, and sugar.
Whisk together thoroughly.
Add salt and black pepper to taste. (I like to add a little extra black pepper.)

Salad

Cut up the broccoli into small bite-size pieces and add to the mixing bowl.
Add the red onion, dried cranberries, and roasted sunflower seeds.
Toss to coat everything in the dressing.
Let rest in the refrigerator for an hour to overnight.

Notes

• I always use the fresh broccoli and I do not blanch it first. If you prefer it blanched, place broccoli in salted boiling water for 60 seconds. Drain and rinse with cold water until broccoli has cooled, and then dry it well before using.

• Additions and Substitutions:

Substitute plain Greek yogurt for the sour cream.
Substitute Raisins or Currents for the Cranberries.
Substitute Pine nuts, Toasted walnuts, or Toasted pecans for the Sunflower seeds.

Adding thick shredded cheddar is delicious and for a little fancy flair, Goat cheese or Feta is delicious!
Adding crispy chopped bacon is my family’s favorite.

• Make Ahead: It is best to have broccoli salad within 3 days of making for the best texture. The flavors are actually better the day after making but after a few days, the sunflower seeds begin to get a little mushy. It is still fine to eat – as long as it has been refrigerated – just check the texture!

Pineapple cream cheese pound cake

April 5, 2023

Dessert fans of all things pound cake will flip for this Southern Pineapple Pound Cake. It’s topped with a cream cheese glaze that will knock your socks off. The chunky pineapple infused cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch Southern pound cake

Southern Pineapple Pound Cake with Cream Cheese Glaze Recipe

Here in the South, we consider recipes for pound cakes family treasures that are meant to be celebrated and handed down for generations. I have a genuine love for pound cake in every single flavor, it’s a love affair that has been lifelong. I can remember climbing up onto a chair to watch my great Aunt make her famous lemon pound cake. I was most interested in the licking the beaters after she finished, but none-the-less I was hooked.

Ingredients

1 ½ cup butter softened (3 sticks)
2 ½ cup granulated sugar
1 teaspoon pineapple extract
1 teaspoon pure vanilla extract
5 large eggs room temperature
1 cup crushed pineapple drained
3 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
Cream cheese glaze:
4 oz cream cheese softened
2 cup powdered sugar
2 tablespoon crushed pineapple

Instructions

Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined.
Pour the batter into the prepared pan. Bounce on the counter to settle.
Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean.
Cool completely in the pan on a baking rack before glazing.
To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand.
Turn the cake from the pan onto a platter then drizzle or frost with the glaze.
Store chilled until serving.

Nutrition

OLD-TIME OVEN PEACH COBBLER

April 4, 2023

Super flavorful and super delicious, this recipe can be made using fresh or canned peaches and is one to enjoy all year round.

This classic Peach Cobbler recipe is not only simple to prepare from scratch, but it can also be made with fresh or canned peaches, allowing you to enjoy it all year long! This recipe brings back fond memories of childhood. It was one of my mother’s favorite family recipes, and we always loved having this.

My mother’s ultimate secret was butter.. Loads of it! And that has been my same secret as I whip up this delicious goodness for my family whenever we want to have a good time. I have a particular bias towards this recipe. But when you get a taste of it, you’ll know that my bias is totally justified.

Ingredients

4 cups fresh peaches, peeled, cored and sliced

¾ cup granulated sugar

¼ teaspoon salt

For the batter:

6 tablespoons butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

Ground cinnamon

How to make

Step 1:

In a saucepan, add the sliced peaches, sugar, and salt and whisk to incorporate. Cook for a few minutes over medium heat, until the sugar has dissolved and the peaches have released their juices. Remove the pan from the heat and set it aside. (Skip this step and move to the next if using canned peaches).

Step 2:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In a 9×13-inch baking dish, slice the butter into small pieces. Allow the butter to melt in the pan while the oven is preheating. Remove the skillet from the oven after the cheese has melted.

Step 3:

Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Stir in the milk until it is completely mixed. Pour the ingredients into the pan and spread it evenly over the melted butter.

Step 4:

Pour the peach juice and peaches over the batter. Cinnamon should be generously sprinkled on top.

Step 5:

Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired

Crispy Chicken Parmesan

March 25, 2023

The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Serves: 6

Ingredients

For The Chicken:

2 large eggs
1 tablespoon minced garlic
2 tablespoons fresh chopped parsley
Salt and pepper to season
3 large chicken breasts halved horizontally to make 6 fillets
1 cup Panko breadcrumbs
1/2 cup breadcrumbs (Italian or golden)
1/2 cup fresh grated parmesan cheese
1 teaspoon garlic or onion powder
1/2 cup olive oil for frying

For The Sauce:

1 tablespoon olive oil
1 large onion chopped
2 teaspoons minced garlic
14 ounces (400 g) tomato puree (Passata)
Salt and pepper to taste
1 teaspoon dried Italian herbs
1 teaspoon sugar (optional)

For The Topping:

8 ounces (250 g) mozzarella cheese sliced or shredded
1/3 cup fresh shredded parmesan cheese
2 tablespoons fresh chopped basil or parsley

Instructions

For The Chicken:

Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Notes

For this recipe, we use both chicken thighs and breasts.

Serve with pasta, mashed potato, a salad, steamed veggies, zucchini noodles or cauliflower rice for the perfect meal!

Nutrition

FUNNEL CAKE BITES

March 24, 2023

Funnel cake bites is a crunchy bite recipe of fried dough, which is very easy to prepare. It’s an excellent option as a side dish or as an appetizer.

Funnel cake bites recipe is very easy to make, causing no stress or messiness. They are common state fair snacks that can be prepared at home. This recipe is usually covered in powdered sugar and a dipping sauce to give you the best taste.

I’m not sure I’ll ever be able to bake them without thinking of Summer. They scream carnival rides, flip flops, and summer nights spent with friends. When you start cooking this recipe, I’m sure you’ll feel the same way.

I recall being giddy with delight when I saw the funnel cake truck at the summer carnival. It was without a doubt my favorite part! It would never have occurred to me that I could manufacture this delicacy at home. My kids and husband can’t get enough of it now that I make it on a daily basis!

Ingredients

2 cups of milk
1 egg
2 teaspoons of vanilla
2 cups of flour
pinch of salt
1 teaspoon of baking soda
2 tablespoons of sugar
6 table spoons of butter- Melted

Instructions

In a medium size bowl mix your milk, egg, vanilla, and butter together.
Then add in your salt, baking soda, and sugar.
Slowly fold in flour until batter becomes smooth.
Pour your batter mixture into a gallon size Ziplock baggy and set aside for a few minutes.
Pour vegetable oil into a frying pan until your oil is about a half inch deep.
Turn burner on high heat for about two minutes and then turn down to medium heat.
Check your oil by dropping a small drop of batter into oi. If it begins to show bubbles around the edges then it is ready. If not than turn it up a bit again until it is good and hot.
Take scissors and cut a small hole into the bottom corner of the baggie. Slowly drizzle batter into 1 to 2 circles and cook until golden brown on the bottom half.
Gently flip them over with a slotted metal spatula and cook again until the bottom half is golden brown.
Place on paper towels to soak up most of the grease and sprinkle with powdered sugar.
Serve with whip cream or fruit to top them off with.

**READER TIP** Jenn had really good luck using a small cookie scoop to measure out and drop in the dough! Thanks Jenn!

CAUTION- Working with any kind of hot oil can be dangerous. Make sure you take proper precautions when making these. The oil does not need to be on a high heat at all. Just enough to make it warm and keep it warm.

Best Ever Chocolate Cobbler

March 23, 2023

Looking to up your family dinners with something new and unique? This might be what you’re looking for.

But this is a recipe that also works well any time of the day. Whether you want to have this first thing in the morning as a sweet treat to wake you up, or as a nice little lunch dessert, this is one that shines, and it really gives you the perfect recipe for you to take, no matter where it is that you’re going.

This is one that’s yummy, and it’s also, very easy for you to make. It’s similar in many cases like a molten lava cake, but without the extra baggage that making one of those can be. pretty sweet, isn’t it?

It’s also sure to get the attention of the people at the potluck, because chances are, you’re going to be one of the few to bring a dish that’s not only super tasty, but also very unique, and a very easy dish to make, which will turn the heads of everyone who is involved in this, and whoever is eating from you as well!

Ingredients:

1 1/2 cup self-rising flour

2 stick butter

3/4 cup milk

1 teaspoon vanilla

1 1/4 cup sugar

CHOCOLATE LAYER

1 cup sugar

2 cup boiling water

6 Tablespoon cocoa powder

Directions

Preheat the oven to 350. Get a glass dish that’s 9×13, and from there, put two butter sticks in there, placing it inside the oven for 5 minutes, or until everything melts.

Put together in a bowl the 1 1.4 cups of the sugar, vanilla, flour, and the milk together into a bowl.

Once everything is melted, take the batter and place this on top of where the butter is. Do not stir any of this together

Take the rest of the sugar and the cocoa, mixing all of this together until it’s incorporated

Put this on top of the butter and batter mixture, but do not stir this together

Finally, take two cups of the water that’s boiling and then, put it on top of that. Do not mix any of this together

Put this in the oven and bake it for up to 45 minutes. Some people like to have a crust that’s golden brown, but others might like to bake it for a bit longer.

Take it out, and once it’s warm enough to dish it out, serve it on a plate. This is a dish that goes really well with ice cream, and it tastes really great!

If you want to take this with you for lunch, or maybe as a little snack, put this inside a microwave-proof container, place this in the microwave for up to a minute, and then, once it’s done, you can take it out, and eat it. This is a dish that’s best warm, so make sure it’s warmed up before you eat it for best results.