Killer Brownies

Stir together:
1 1/4 cups all purpose flour
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt

In medium saucepan combine:
1 cup + 2 tbs. sugar
9 tbs. butter cut into tablespoons
1/4 cup light corn syrup
1/4 cup water

Cook over medium heat stirring constantly until butter melts, the sugar is dissolved and the mixture comes to a boil.

Place 14 oz. (1 bag) semisweet chocolate chips in bowl & pour this syrup over it. Let mixture stand 1 to 2 minutes until chocolate melts then whisk it until it is smooth.

whisk in 3 large eggs one at a time until smooth. whisk in 1 tbs vanilla extract and the flour mixture until batter is smooth.

Using a rubber spatula, fold in 1 cup of nuts and 6 oz of chocolate bits (milk chocolate)

Scrape batter into foil lined 9x13 pan which has been buttered on the bottom.

Bake 40-50 minutes at 325 until toothpick comes out clean.

Cool brownies in the pan on a rack.

When completely cooled, cover pan with plastic wrap & let set for at least 6 hours.

Invert brownie onto large plate & cut. Store in airtight container. 

Chocolate Cream Pie

1 1/2 cups sugar
1/3 c cornstarch
1/2 teaspoon salt
3 cups milk
4 eggs yolks
2 oz. Unsweetened chocolate, melted
1 teaspoon vanilla

Mix together sugar, cornstarch and salt in a saucepan. Blend Milk & egg yolks together, stir into above mixture. Cook over medium heat until it thickens and boils. Boil & stir 1 min. Remove from heat. Blend in Unsweetend chocolate & vanilla, pour into BAKED pie shell. 

 

Pie Crust

2 1/8 cups sifted flour
1 1/4 teaspoons salt
2/3 cups shortening (Crisco)
5 tablespoons ice water

Place flour and salt in bowl. Cut in shortening until it resembles coarse meal. Sprinkle ice water over surface (1 tablespoon at a time). Mix lightly until it holds together. Do not over-mix. Cut in half, wrap in plastic and keep in refridgerator until ready to roll.

Bake at 475 for 10-12 minutes. 

Holiday Punch

1 gallon cranberry juice
1 can frozen orange juice
1 can frozen lemonade
1 large can pineapple juice
1 large can grapefruit juice
4 liters 7-Up

Mix all except 7-up, add 7-up before serving. 

 

Sweet Salad Dressing

1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1 tablespoon chopped onion or onion flakes
1/3 cup white vinegar
1/4 cup vegetable oil

Blend everything together in blender or food processor. It's not necessary to chop onion if you will be using a food processor.

 

Hawaiian Enchiladas

 
12 tortillas
16 oz. Sour cream
1 lb. Ground beef
8 oz. Crushed pineapple, drained
4 oz. Diced green chiles
1 tbl. Ground cinamon
1 tsp salt
10 oz. Enchilada sauce
8 oz. Grated Mozzerella cheese

Fry tortillas 10 seconds per side or until brown. Drain and cool.
Brown and drain ground beef.
Mix in all other ingredients EXCEPT enchilada sauce and cheese.
Fill tortillas with the mixture, place in baking dish.
Cover enchiladas with sauce and cheese.
Bake at 425 for 25 minutes.

Makes 10-12 enchiladas (4-6 servings).
 

Red Cabbage

1 head of Red Cabbage
Oil (3 or 4 tablespoons)
Sugar (at least a half-cup)
Salt (at least a tablespoon)
Red Wine Vinegar (several tablespoons)

Slice cabbage in to thin strips, 1/8 to 1/4 of an inch wide. Heat oil in a large skillet over medium heat, along with a tablespoon of the sugar. Once sugar has liquified, add cabbage. Add more sugar, salt, and vinegar to taste. I don't know how much I end up adding, so that's why you don't see real amounts. Stir every few minutes, and keep covered to speed up cooking. I always let it cook for a few minutes uncovered at the end. Stop cooking when it reaches desired softness. Cooking for 20 minutes is not unusual, and may require more. After the first 10 minutes of cooking, begin tasting to determine final flavor. If it's really bland, and you've added lots of vinegar or sugar, add some salt.
 

Baked Chicken

 

I usually try to get a Butterball brand chicken, since they seem to be about impossible to mess up, but any brand will do. I make a rub from whatever I think would taste/smell good. In this case it was salt,pepper, oregano, and garlic powder. Use more salt than anything else in the rub. Rub it all over the inside and out of the chicken. Then drizzle a little vegetable oil over the top of it, and add some water to the pan so the chicken doesn't dry out too much. Bake uncovered in the oven 20-30 minutes per pound at 350 (these directions are usually on the chicken packaging itself.) I made up some mashed potatos, stuffing (from a box), and green beans to go with it. Yummy!

 

Chocolate Covered Cherry Cookies

 
1/2 cup butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup cocoa powder
1/2 cup condensed milk
1 cup semisweet chocolate chips
1 (10 oz) jar maraschino cherries

Preheat oven to 350 F.
Beat butter and sugar.
Add egg and vanilla and beat well.
Add dry ingredients and stir until smooth.
Roll into 1 inch balls. Place on ungreased cookie sheet.
Drain cherries and reserve juice.
Press center of each ball with thumb.
Place cherry in indentation.
In saucepan or double boiler, heat condensed milk and chocolate chips until chips are melted. Stir in 4 tablespoons of cherry juice.
Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency)
Bake for 10 minutes.

Luke tip: For extra-chocolatey cookies, stir a half cup (or more) of chocolate chips into the batter before forming the balls.

Chili Stuffed Peppers

 
4 small green bell peppers
1 can chili (or make your own)
1 can mexican-style corn, drained
Tortilla chips

Cut the tops off the bell peppers, clean out the seeds and ribs, then boil gently for 15 minutes.
In a sauce pan, heat the chili and corn.
Drain and fill the peppers and serve with chips for dipping in the chili.
Luke tip: add half of another bell pepper to the chili, or half an onion.

I made up some guacamole to have with mine.