//////////////////////////RECIPES////////////////////////////

CHOCOLATE FUDGE BROWNIES

Ingredients
  • 3/4 cup unsalted butter
  • 8 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans
Instructions

  1. Cut the butter into 1/2-inch pieces and place them in the top of a double boiler in which the water is barely simmering. (No Double Boiler? No Problem. The trick is to find a heatproof bowl that fits about halfway inside one of your medium-size saucepans. A glass bowl or a metal mixing bowl with a handle works well. Be sure to fill the pan with only 1 or 2 inches of water - your bowl should always rest above the water, never in it.)

  2. As the butter melts, sprinkle the chocolate evenly into it. Leave the mixture over the heat for 5 minutes, then stir or whisk it until smooth. Transfer the top of the double boiler to a cooling rack and let the chocolate cool to room temperature.

  3. Meanwhile, heat the oven to 350º. Lightly butter a 9- by 9-inch square cake pan (do not use a smaller pan) and dust it with flour, knocking out the excess.

  4. Combine the sugars in a large mixing bowl, using your fingers to break up any lumps. Add the eggs. Beat the eggs and sugar until well blended - about 30 seconds - with an electric mixer set on medium-high speed. Blend in the vanilla extract. Add the cooled chocolate (which should still be liquid) and mix on medium speed just until evenly blended.

  5. Sift the flour and salt into a medium bowl, then stir them into the chocolate mixture, about half at a time, until no streaks of flour remain. Stir in the nuts. Then scrape the batter into the prepared pan and smooth it with a spoon.

  6. Bake the brownies on the center oven rack for 30 to 35 minutes. When done, the brownies will have risen slightly and the top will have a thin, brittle crust. Do not overbake. For the best results, use 3 toothpicks to test for doneness. Insert one into the brownies about 1 inch from the side; it should come out clean. A second toothpick inserted 2 inches from the side should have a little batter stuck to it, and a third, inserted in the center, should be coated with a bit more batter than that.

  7. Transfer the pan to a wire rack and cool the brownies thoroughly. To get the cleanest cuts, cover and refrigerate the brownies for several hours before slicing (provided you can resist that long). Serve slightly cool or at room temperature. Makes 12 to 16 brownies.

Chili Nuts ---- for this recipe you don't have to wait 2 weeks to eat like it says on the bottom of the recipe.

  • 3 cups peanuts or almonds
  • 1 tablespoon olive oil or cooking oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground cinnamon
Directions

Preheat oven to 325 degrees F. In a medium bowl, combine nuts and oil; stir to coat nuts evenly. In a small bowl, stir together chili powder, garlic powder, cumin, cayenne pepper, celery salt, and cinnamon. Sprinkle over nut mixture; toss to coat nuts evenly.

Spread nuts in a single layer in a 15x10x1-inch baking pan. Bake for 15 minutes, stirring twice; cool. Store in an airtight container at room temperature for up to 2 weeks.

Trail Mix

What you need:

  • Mini marshmallows
  • Any kind of nuts
  • M'Ms or chocolate chips
  • Granola
  • Raisins
  • Bowl



  1. Get a medium sized bowl. (depending on how much you want)
  2. Put 1 cup of nuts in the bowl.
  3. put one cup of mini marshmallows in the bowl
  4. put one cup of M'M's or choc. chips in the bowl
  5. put one cup of granola in the bowl
  6. put one cup of raisins in the bowl
  7. Now enjoy your snack : )

Spicy mac N' Cheese Soup

  • 2 (7.25 ounce) packages macaroni and cheese mix
  • 1/4 cup butter
  • 2 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 1/2 cups milk
  • 3/4 cup sour cream, divided
  1. Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
  2. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  3. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

TIPS
-------------------------
    Last 3 days for leftovers

    Tortilla Soup

    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon olive oil
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • 1 (28 ounce) can crushed tomatoes
    • 1 (10.5 ounce) can condensed chicken broth
    • 1 1/4 cups water
    • 1 cup whole corn kernels, cooked
    • 1 cup white hominy
    • 1 (4 ounce) can chopped green chile peppers
    • 1 (15 ounce) can black beans, rinsed and drained
    • 1/4 cup chopped fresh cilantro
    • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
    • crushed tortilla chips
    • sliced avocado
    • shredded Monterey Jack cheese
    • chopped green onions
    Directions
    1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
    2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
    3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

    Spicy Tuna Wrap

     


    Ken Burris

    Serves: 4 Edit

    Yields: 4 servings

    Total Time: 25 min

    Prep Time: 25 min

    Ingredients

    [[PASTING TABLES IS NOT SUPPORTED]]
    • 2 can(s) (5- to 6-ounce) chunk light tuna (see Notes), drained
    • 1/3 cup(s) low-fat mayonnaise
    • 1 tablespoon(s) hot sauce, such as Sriracha (see Notes)
    • 1 scallion, chopped
    • 2 cup(s) cooked brown rice (see Tip), cooled
    • 2 tablespoon(s) rice vinegar
    • 4 (10-inch) whole-grain wraps
    • 3 cup(s) watercress leaves
    • 1 ripe avocado, cut into 16 slices
    • 1 small carrot, cut into matchsticks
    • Reduced-sodium soy sauce, for dipping (optional)

    Directions

    1. Combine tuna, mayonnaise, hot sauce, and scallion in a medium bowl. Combine rice and vinegar in a small bowl.
    2. Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices, and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.

      Exchanges: 4 starch, 1 vegetable, 1 1/2 lean meat Carbohydrate Servings: 4 NutritionBonus: Vitamin A (57% daily value), Vitamin C (28% dv), Magnesium (19% dv)

    Peanut and apple wrap.

    DIRECTIONS

    1. Spread each tortilla bread to 1/2 inch of edge with 2 tablespoons peanut butter. Sprinkle 1-1/2 tablespoons granola over lower two-thirds of peanut butter.
    2. Cut apple into quarters; remove core and chop into small pieces. Sprinkle apple evenly over granola.
    3. Start rolling each tortilla on apple end. Fold over 1 edge and continue rolling up, leaving one end open. OR, fold over both edges and continue rolling up burrito style.

    Create your own free website today