Antioxidant Brownies - SUPER Delicious!!

Good Morning Foodie Friends!  Today's post for Meals on Mondays - hosted by my good friend Stacy Petersen, is actually better than a meal in my book.  It's a dessert... but if you cut it into small triangles, and put them on the plate just right it could be an appetizer... maybe... okay, maybe only in my dreams.  BUT, I'm going to share with you anyhow! :)

On Saturday I stopped over to visit with my Mom and she made a whole pan of BROWNIES!!!!  I know, shame on her.  She knows I'm a sugar addict teetering on the brink... none-the-less, there they sat.  All warm and chocolatey and calling my name.  But these weren't any brownies.  There was one special ingredient that gave me permission to call them healthy... ha, ha, ha!  Anything to grab another one!  She had added BLUEBERRIES to her brownies!  And they were supremely delicious.  I would never have thought of it, but then she reminded me of those delicious little chocolate covered bing cherries and chocolate covered blueberries that Harry & David's sell... and all was well in the world.

Seriously, these were so moist and delicious and loaded with antioxidants because that's what blueberries bring to the table and viola!

Blueberry Brownies
1 Box of Duncan Hines, Betty Crocker or Pillsbury Brownie Mix
      (I know, I cheat.... shhhhh, nobody else needs to know)
Eggs according to the package
1 1/2 cups fresh (NOT FROZEN) blueberries
    (Frozen are too juicy and your brownies will not bake through)
Oil - only use 1/2 of the amount called for on the box.

Mix Brownie mix, Eggs and Oil until blended.  Fold in blueberries and pour into a greased 9x13 cake pan.  Bake according to package directions and eat fresh out of the oven... and again in 20 minutes because I know you won't be able to have just one! :)

Enjoy! ;)

Who wouldn't want Dessert First???

As a true foodie, I have one motto... "Dessert First."

Some people just laugh, not realizing how serious I am. And it's not just about the sweet tooth in me. See, most people get so full on cocktails, appetizers and the main course, that they rarely leave room for dessert.

But, what I've found is if you eat dessert first and get full, then you box up your main entree and it makes a terrific lunch the next day!

So, live on the edge... have a little fun... explore your inner foodie... Enjoy Dessert First!

So here's a picture of our New Year's Day Dinner... it was supposed to be New Year's Eve... but I didn't get the roast out to thaw early enough.

What I want to dedicate this post to is the delectable Triple Layer Brownie Dessert you see on our plates. It was so easy to make, and even as I eat the left overs 4 days later, it's still as good as day 1.

Triple Layer Brownie Dessert
Layer 1. Make box of brownie mix according to the package and let cool completely.
Layer 2. 2 pkg. cream cheese (an 8 oz. and a 3 oz.), 2 cups powdered sugar, 2 cups Cool Whip.
Soften cream cheese. Slowly blend all ingredients until smooth.
Spread over brownie mix.
Layer 3. One 3.0 oz Instant Chocolate Pudding Mix, 2 cups cold milk
(don't use rice milk, pudding won't set)
Mix Pudding mix and milk until pudding just starts to set.
Pour over top of cream cheese layer and refridgerate for at least 1 hour.

**Can be served with a dollop of Whip Cream or a few crushed walnuts on top.