Fast as Lightning Mississippi Mud Cake ***

Dh LOVES Mississippi Mud Cookies, so he requested a cake like that for his b-day.  I didn't have much time to do the more involved recipes I found, but this one seemed like a good sub.  He wasn't crazy about the marshmallow topping, but the rest of us loved it.  I only used one box of brownies and put it in a 9x13 pan.  I also melted the frosting in the microwave for a minute or so, to make it easier to drizzle.  The boys and I snacked on it all weekend, so it was definitely a keeper for us.  :-)

FAST AS LIGHTNING MISSISSIPPI MUD CAKE
(luckymommyto2boys ~ Amy ~ Food.com)

1 cup chopped pecans
2 (17 5/8 ounce) packages fudge brownie mix
2 large eggs (or as directed on pkg.)
1/2 cup vegetable oil (or as directed on pkg.)
1/4 cup water (or as directed on pkg.)
1 (10 1/2 ounce) bag miniature marshmallows
chocolate frosting (store bought or homemade)

Place the pecans in a single layer on a baking sheet.
Bake at 350° for 8-10 minutes or until toasted.
Prepare mix according to the package directions using eggs, vegetable oil, and water; pour into a greased 15x10 x 1-inch jelly-roll pan.
Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes.
Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Enjoy!

The Best Meatloaf ****

This one has been around the BBC board for a long time.  I believe the first time I tried it was back in 2006, if my old records are correct (your guess is as good as mine on that one).  It is hands-down my favorite basic meatloaf recipe.  After looking for pictures on Recipezaar, I noticed that the same recipe on there defines the "seasoned bread crumbs" as being the stuffing breadcrumbs from Pepperidge Farm.  I always just use Italian breadcrumbs, but I'll bet the stuffing ones would make it even better than it already is.  I'll have to give that a try.  Oh, and as always, I subbed ground turkey.
Anyway, I like that this one doesn't have any tomato ingredients in the actual meatloaf itself.  It allows you to taste the meat, and it lets you enjoy the sauce more, as the flavors are different.  Complementary, but different.  One of my favorite parts is the addition of the mustard to the topping.  In my opinion, that keeps it from being overly sweet.  There were "oohs" and "ahhs" coming from all around the table tonight, so I definitely need to make this stuff more often! 

Photo courtesy of Recipezaar

THE BEST MEATLOAF
(Cyndy-Peytonsmommy31804)

1-1.5 lb. lean ground beef
1/3 C seasoned bread crumbs
¼ C grated Parmesan
Freshly ground pepper
1 egg
1 tsp. dehydrated onion (or ½ c. chopped onion, or some onion powder)
1 garlic clove, minced (I use more)
½ tsp. Italian seasoning
Red pepper flakes, to taste
Salt, to taste

Preheat oven to 350*.
Combine all ingredients and put into loaf pan.

In a small bowl combine:
1/3 c. brown sugar
1/3 c. ketchup
1 TB mustard

Pour this on top of meat mixture, and bake for about 45 minutes to an hour.
*Amy's notes: I like to double the meat mixture (using ground turkey) and keep the sauce amounts the same.

Parmesan-Roasted Broccoli ***

First of all, I have never tried roasted broccoli in any way, so this really kind of blew my mind.  Sad as it may be, it never even occurred to me to try roasting it.  I've done asparagus and green beans and even spinach, but I never even considered broccoli.  I loved it.  Unfortunately, I cut my stalks WAY too small, so most of mine burnt.  The few I got to try that weren't, though, were heavenly.  I've already bought a new head of broccoli to try again this week.  It's part of our supper for tonight, hopefully.  I let the youngest boy try it with me, but the oldest just turned his nose up at it because of the burnt ones on there.  Same with dh (gee, wonder where he gets it?).  We'll see how it goes this week, and I'll post a new review. 
I obviously didn't take a picture of my nasty burnt ones, but there is a picture on the OP's website.  The link to her review is below the title of the recipe.

PARMESAN-ROASTED BROCCOLI
(luckymommyto2boys ~ Amy ~ via What a Dish!)

1-2 pounds broccoli (2 small heads)
3 garlic cloves, peeled and thinly sliced
Good olive oil
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoons freshly grated lemon zest, optional
1-2 tablespoons freshly squeezed lemon juice
2 tablespoons pine nuts, toasted
2 tablespoons freshly grated Parmesan cheese
1 tablespoon julienned fresh basil leaves, optional

1. Preheat the oven to 425 degrees F.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
3. Place the broccoli florets on a baking pan (I used 9x13) large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with a bit of olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
4. Remove the broccoli from the oven and immediately toss with 1 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

White Chicken Chili ****

A favorite as always.  The boys were eating with us this time, so I eliminated the jalapeno pepper and instead subbed a second can of chilies.  I also didn't drain the beans this time, and I really liked it that way.  For the cayenne, I just used about 2-3 shakes of it in there.  I'm guessing it was around 1/4 tsp or so.  It was so, so yummy.  I normally add some mashed potato flakes to thicken it a bit, but I forgot to do that this time.  The boys gobbled it up, which is unusual for them on any soup but broccoli cheddar, lol.

WHITE CHICKEN CHILI
(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (original recipe said 1-1/2)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings