S’more Brownies

Graham cracker with rich soft moist slightly chewy brownies topped with fresh melted marshmallows combine together to create an eruption of flavor and delight. Enjoy this dessert with a cold glass of milk as your heart will skip a beat when you take the first bite. Fresh from the oven yet cool enough to touch, this desert smolders with sweet tantalizing aromas of brownies and slightly charred marshmallow. This is a treat the kids will love and it will not last long once you put it out for mass consumption.

Watch the video and follow the instructions below to see for your self how easy it is to make this sinfully delicious snack. Keep covered during storage to maintain the moisture of the brownie and reward your family this weekend. This recipe is guaranteed to create some excitement in the kitchen as you prepare these S’mores Brownies. Feel free to browse my growing menu for more EatFoodlicious recipes and ideas.

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Ingredients

Add the melted butter to the oreos and mix until the crumbs are moist.

Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Bake for 15 minutes.

In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.

Add flour, cocoa powder, salt and baking powder.

Mix well until smooth.

Add chocolate chips and gently fold them in until well mixed.

Place the batter on top of the crust. Bake for 35 minutes or until a toothpick placed in the center comes out clean.

Remove from the oven and spread mini marshmallows on top of the brownie.

Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).

Rest for 15-20 minutes before serving.

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S’mores Brownies

0 from 0 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Baked Goods, Dessert
Cuisine American
Servings 9

Equipment

  • Pan 8" x8"

Ingredients
  

Crust

  • 2 packs graham crackers about 18
  • 8 tbsp unsalted butter melted

Brownie

  • 1 cup sugar
  • 1 cup semi-sweet chocolate chips
  • ½ cup vegetable or canola oil 
  • ½ cup cocoa powder
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs lighly beaten
  • 3 cups mini marshmallows

Instructions
 

  • Preheat the oven to 350°F (176°C).
  • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl.
  • Add the melted butter to the oreos and mix until the crumbs are moist.
  • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well).
  • Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer).
  • Bake for 15 minutes.

Crust

    Brownie

    • In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.
    • Add flour, cocoa powder, salt, baking powder and mix well until smooth.
    • Add chocolate chips and gently fold them in until well mixed.
    • Place the batter on top of the crust.
    • Bake for 35 minutes or until a toothpick placed in the center comes out clean.
    • Remove from the oven and spread mini marshmallows on top of the brownie.
    • Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
    • Rest for 15-20 minutes before serving.

    Serve & Enjoy!

      Video

      Keyword best s’mores brownie recipe, dessert, easy s’mores brownies recipe, kid friendly recipe, s’mores brownies
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      Instant Pot Whole Chicken with Gravy

      Instant Pot Whole Chicken traps wonderful taste explosion filled juice in the meat while featuring zesty and herbal notes that create a harmoniously succulent buttery gorgeous meal. Cut the chicken into servings, arrange on a plate and slowly pour the rich broth based gravy over the warm tender meat. I recommend mashed potatoes as a side and also covering them with this delicious gravy. Be sure to have your favorite roll or bread handy to wipe the plate clean as you enjoy the juices, drippings and extra servings of gravy. Tasty wholesome food that the entire family will absolutely devour.

      Watch the video and follow the instructions below to see for yourself how easy it is to have this efficient meal in your home today. The cost of the chicken plus some other ingredients  you probably already have on hand will have a meal to the table that will feed a family of five or generate enough left overs to last.  Save money, eatfoodlicious tasty comforting food and have a better quality meal at home, I highly recommend giving this recipe a try.

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      Crispy, tender and juicy whole chicken.

      Ingredients

      Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.

      Pour 1 cup of chicken broth into the cooker. Place the trivet inside the cooker.

      Place the whole chicken on top of the trivet. Add onion, garlic and lemon to the inside of the chicken cavity.

      Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin.

      Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.

      Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.

      Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.

      Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.

      Set cooker to saute-high. Add butter and wait until it is completely melted. Add flour and whisk for 1 minutes or until lightly golden.

      Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency).

      Optional: cut the chicken up.

      Serve with gravy.

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      Instant Pot Whole Chicken with Gravy

      0 from 0 votes
      Prep Time 5 mins
      Cook Time 24 mins
      Natural Release 15 mins
      Total Time 44 mins
      Course Main Course
      Cuisine American
      Servings 6

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 4 lbs whole chicken
      • 1 cup unsalted chicken broth
      • ½ onion cut in half
      • 5 garlic cloves

      Seasoning

      • ½ cup extra virgin olive oil 
      • 2 tsp salt
      • 1 tsp black pepper
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1 tsp paprika
      • ½ tsp thyme
      • ½ lemon juice

      Gravy

      • 3 tbsp unsalted butter
      • 3 tbsp all-purpose flour

      Instructions
       

      Seasoning

      • Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.

      Pressure Cook

      • Remove the giblets from chicken. Rinse and pat dry the whole chicken (inside and outside).
      • Pour 1 cup of chicken broth into the cooker.
      • Place the trivet inside the cooker.
      • Place the whole chicken on top of the trivet.
      • Add onion, garlic and lemon to the inside of the chicken cavity.
      • Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin. (see video for reference)
      • Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.
        Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.
      • Remove chicken and trivet from the cooker.
        Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.
        Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.
        Rest for 10 minutes before serving.

      Gravy

      • Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.
      • Wipe the inside of the cooker with a paper towel and discard.
      • Set cooker to saute-high. Add butter and wait until it is completely melted.
      • Add flour and whisk for 1 minutes or until lightly golden.
      • Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency). Remove from the cooker and place in an appropriate dish.

      Serve & Enjoy!

        Video

        Keyword best instant pot whole chicken with gravy recipe, easy instant pot whole chicken with gravy recipe, instant pot whole chicken with gravy, pressure cook whole chicken with gravy
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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        Slow Cooker Lasagna

        Delicious thick layers of Lasagna will be dripping hot buttery cheese and delicious meat sauce with every slice. This build and go effortless slow cooker recipe is extremely tasty, cheesy, filling and will provide comforting hunger satisfaction. The aromas slowly building from the kitchen while this recipe is slowly stewing to perfection will entice the appetite. Serve with fresh hot garlic bread and a nice glass of wine.

        What is better than a slow cooker full of multiple hot delicious meals? Simply watch the video and follow the detailed instructions below to add an easy Lasagna recipe to the menu today. If you have leftovers, store measured cuts in the refrigerator wrapped tight in aluminum foil for easy reheating at a later date. This keeps well when refrigerated and tastes just as good the second time around.

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        Cheesy Lasagna

        Ingredients

        Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.

        Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).

        Add Italian seasoning, salt, pepper to the pan and mix – set aside.

        Add pasta sauce.

        In a medium sized bowl: combine ricotta cheese, ½ cup shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

        Pour ½ cup pasta sauce in the bottom of the slow cooker. Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).

        Spread ¼ of the meat sauce on top of the noodles.

        Then layer with 3 heaping spoon fulls of the ricotta mix.

        Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix. Repeat the above steps 3 more times to complete the Lasagna layers.

        The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Place the lid on. Cook on low for 4 hours. Remove the lid.

        Place fresh chopped parsley on top of the cheese.

        Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

        Serve and enjoy!

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        Slow Cooker Lasagna

        0 from 0 votes
        Prep Time 20 mins
        Cook Time 4 hrs 30 mins
        Total Time 4 hrs 50 mins
        Course Main Course
        Cuisine American, Italian
        Servings 10

        Equipment

        • Slow Cooker (6QT or larger)

        Ingredients
          

        • 1 lb ground beef or chuck
        • 1 lb ground Italian sausage mild or hot
        • 2 (24 oz) Italian pasta sauce divided
        • 16 oz "no-boil" oven ready lasagna noodles you will need 12
        • 3-4 cups shredded mozzarella cheese
        • 1 cup shredded Parmesan cheese
        • 1 tsp Italian seasoning
        • 1 onion chopped
        • 3 garlic cloves minced
        • ½ tsp salt
        • ½ tsp black pepper

        Ricotta Mix

        • 15 oz ricotta cheese
        • 1 cup shredded Parmesan cheese
        • ¼ cup fresh chopped parsley
        • ½ tsp salt
        • ½ tsp black pepper

        Instructions
         

        Saute

        • Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
        • Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
        • Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix – set aside.

        Ricotta Mix

        • In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

        Slow Cook

        • Coat the slow cooker with cooking spray.
        • Pour ½ cup pasta sauce in the bottom of the slow cooker.
        • Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
        • Spread ¼ of the meat sauce on top of the noodles.
        • Then layer with 3 heaping spoon fulls of the ricotta mix.
        • Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
        • Add second layer of noodles and gently press them down to remove air pockets.
        • Repeat the above steps 3 more times to complete the Lasagna layers.
        • The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
        • Place the lid on. Cook on low for 4 hours. Remove the lid.
        • Place fresh chopped parsley on top of the cheese.
          Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

        Serve and enjoy!

          Video

          Keyword best slow cooker lasagna recipe, easy slow cooker Lasagna recipe, slow cooker lasagna
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          Mushroom Gravy

          Savory Mushroom Gravy goes great on mashed potatoes, with beef or wiped clean from the plate using your favorite fresh bread. If you are like us and eat a ton of mashed potatoes, you should step up the presentation and flavor by adding a smooth creamy dimension of foodlicious satisfaction to the menu. This gravy will not last long once your family has a taste of the rich texture filled addictive gravy.

          Watch the video, follow the instructions below and add this Mushroom gravy to your homecoming menu. This is also goes great on beef patties if you are looking to add some protein to the table and still want a savory delicious gravy to the rotation. Be sure to check out my catalog for a variety of choices to partner with this meal enhancer.

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          Ingredients

          Add shallot and cook for 1 minute or until fragrant.

          Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.

          Add garlic and cook for 30 seconds or until fragrant.

          Add flour and stir constantly for ~30 seconds.

          Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste.

          Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

          Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.

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          Mushroom Gravy

          5 from 1 vote
          Prep Time 5 mins
          Cook Time 20 mins
          Total Time 25 mins
          Course Condiment, Side Dish
          Cuisine American
          Servings 6

          Ingredients
            

          • 16 oz mushrooms
          • 3 cups unsalted beef broth
          • ¼ cup shallot minced
          • 3 tbsp all-purpose flour
          • 2 tbsp olive oil
          • 1 tbsp unsalted butter
          • 1 tsp salt +/- adjust to your liking
          • ½ tsp black pepper
          • ½ tsp dried thyme
          • ½ tsp dried rosemary
          • 3 garlic cloves minced

          Instructions
           

          • Rinse, clean and slice the mushrooms. Set aside.
          • Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.
          • Add shallot and cook for 1 minute or until fragrant.
          • Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.
          • Add garlic and cook for 30 seconds or until fragrant.
          • Add flour and stir constantly for ~30 seconds.
          • Add beef broth, thyme, rosemary, salt, pepper and stir.
          • Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

          Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.

            Enjoy!

              Video

              Keyword best mushroom gravy recipe, easy mushroom gravy recipe, mushroom gravy
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              Instant Pot Soft & Hard Boiled Eggs

              Soft or Hard Boiled to perfection eggs are delicious and can be made by anyone following these simple instructions. We eat eggs with almost everything. Having growing teenagers and a little girl in the house it helps to have a standby that is nutritious and delicious. Enjoy these eggs with noodles, as a stand alone snack or with a small bowl of oatmeal.

              Be sure to watch the video and follow the simple instructions below to have this simply satisfying recipe fresh out of your very own Instant Pot. Delicious soft boiled eggs and a nice piece of toast are a simple and easy way to provide a nutritious meal to those you share your time and life with. Thanks for visiting and be sure to browse the catalog for a variety of growing recipes that meet the eatfoodlicious criteria.

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              Pour 1 ½ cups of water into the cooker. Place the trivet inside the cooker. Add eggs and place the lid on.

              Transfer the eggs to a bowl of cold water. Let them rest for 1 minute or until safe to touch.

              Peel the eggs.

              Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release.

              Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure.

              Serve and enjoy!

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              Instant Pot Soft & Hard Boiled Eggs

              5 from 1 vote
              Prep Time 10 mins
              Course Breakfast, Brunch
              Cuisine American
              Servings 4 eggs

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 1 ½ cups water
              • 4 large eggs

              Instructions
               

              • Pour 1 ½ cups of water into the cooker.
              • Place the trivet inside the cooker.
              • Add eggs and place the lid on.
              • Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release.
                Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure.
              • Remove lid. Transfer the eggs to a bowl of cold water. Let them rest for 1 minute or until safe to touch. Peel the eggs.

              Serve and Enjoy!

                Video

                Keyword best instant pot soft & hard boiled eggs recipe, easy instant pot soft & hard boiled eggs recipe, Instant pot soft & hard boiled eggs, pressure cook soft & hard boiled eggs
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                Banana Muffins

                Fluffy Banana Muffins smell delicious when baking in the oven and taste even better when fresh. Treat yourself and your family to a easy to make recipe of baking delight. My kids race to the kitchen in the morning to make sure they get at least one of these muffins for a breakfast snack to start their day. My husband loves his with morning coffee or evening tea.

                Have Bananas growing a bit to rip to eat? If so, you should try this simple to follow recipe to have moist soft heavenly banana muffins at the ready for a snack, dessert or with your morning coffee. Simply watch the video and follow the directions below to have a banana flavored foodlicious muffin on your kitchen counter ready for snack time.

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                In a large bowl: mash the ripe bananas with a fork until smooth.

                Add eggs, vanilla extract, oil, sugar and mix until smooth.

                Add flour, salt, baking powder, baking soda.

                Mix until smooth.

                Pour the batter into the cupcake/muffin liners, fill them up ⅔ of the way. Bake for 18-21 minutes or until a toothpick placed in the center comes out clean.

                Serve and enjoy!

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                Banana Muffins

                5 from 1 vote
                Prep Time 10 mins
                Cook Time 18 mins
                Total Time 28 mins
                Course Baked Goods, Breakfast
                Cuisine American
                Servings 18 muffins

                Equipment

                • Muffin Tin

                Ingredients
                  

                • 3 ripe banana
                • 2 cup all-purpose flour
                • ¾ cup sugar
                • ½ cup vegetable or canola oil 
                • 1 tsp salt
                • 1 tsp baking soda
                • 1 tsp baking powder
                • 1 tsp vanilla extract
                • 2 eggs

                Instructions
                 

                • Preheat the oven to 350°F (176°C).
                • In a large bowl: mash the ripe bananas with a fork until smooth.
                • Add eggs, vanilla extract, oil, sugar and mix until smooth.
                • Add flour, salt, baking powder, baking soda and mix until smooth.
                • Place cupcake/muffin liner in the tin or coat the mold with cooking spray.
                • Pour the batter into the cupcake/muffin liners, fill them up ⅔ of the way.
                • Bake for 18-21 minutes or until a toothpick placed in the center comes out clean. For mini muffins bake for 11-13 minutes (same temperature).
                • Repeat with the rest of the batter.

                Store leftovers in the refrigerator for up to 5 days.

                  Serve and enjoy!

                    Video

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