Judy's Chocolate Cashew Crumb Bars

Chocolate Cashew Crumb Bars

2 sticks butter, softened

2 C all purpose flour

½ C granulated sugar

¼ t salt

2 C (12 oz pkg) semi-sweet morsels, divided

1- 14 oz can sweetened condensed milk

1 t vanilla

1 C chopped cashews, or nuts of your choice

Beat butter until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 C crumb mixture onto bottom of greased 13 x 9 inch baking pan; reserve remaining mixture. Bake in 350 degree oven 10 – 12 minutes.

Joy's Pumpkin Squares

Here is the recipe for the Pumpkin Cheesecake Squares

2/3 (18 oz pkg) refrigerated sugar cookie dough

1 10 oz. package of cinnamon chips ( I could not find so I used butterscotch chips)

3 (8 oz packages of cream cheese) softened, I used light

3/4 C sugar

1 tsp pumpkin pie spice

1 tsp vanilla

1 C canned pumpkin

3 eggs

Preheat oven to 350

Pat cookie dough into 9x13 inch baking dish to cover bottom and sprinkle evenly with chips. Bake in preheated oven until crust lightly browned 12-14 minutes

Meanwhile, beat together cream cheese, sugar, pumpkin pie spice, vanilla til smooth with electric beater. Beat in pumpkin and when combined beat in the eggs until mixture is smooth. Pour into baking dish and return to oven. Bake until center of mixture is set (30-35 minutes)

Cool until room temp, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

printed from Allrecipes.com.

Creamy Cucumber Avocado Soup

Creamy Cucumber Avocado Soup

Shared by Joy Dunn

Ingredients

1 t olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
6-8 peeled, seeded and thinly sliced cucumbers, (I used a combination of English & regular)
1 quart of vegetable broth or chicken broth
1/2 teaspoon salt or more to taste
1/4 teaspoon freshly ground pepper
2 packages of quacamole dip ( 24oz each) I got this at Sam's club
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add sliced cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add quacamole a package at a time and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt.. Refrigerate. Serve the soup chilled. Just before serving, garnish with chopped cucumber and more chopped parsley, and a dab of yogurt if desired.. add your own note

The quacamole dip really gives the soup its creaminess and flavor.

Mary Jo's Three Cheese Hot Artichoke Dip

THREE CHEESE HOT ARTICHOKE DIP

1/2 cup grated parmesan

2 green onions, sliced thin

1 (14 ounce) can artichoke hearts, drained & chopped

1 cup mayonnaise

1 (8 ounce) block cream cheese, softened

1 cup shredded mozzarella

dash Hot Sauce

dash Worcestershire sauce

salt & pepper

Directions: Preheat oven to 350 degrees

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30-40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Recipe Courtesy of Paula Deen

Ann S's "Hamburger Cookies"

Hamburger cookies

Vanilla wafers

Keebler grasshopper cookies (or girl scout cookies)

Red & yellow icing (I only did red)

Coconut tinted green

Sesame seeds

Put dots of red frosting on the flat side of bottom vanialla wafer.

Add grasshopper cookie.

Put yellow frosting on top wafer and dip in coconut

Frosting & coconut should ooze out the side and look like ketchup & mustard & lettuce.

Add a dot of frosting to attached top wafer to grasshopper cookie

Moisten top of cookie with egg white, or corn syrup, or even sprinkle a little water to add sesame seeds

Note: One receipe says to put the grasshopper cookie in a warm oven for a moment to soften the chocolate on the which will then stick to the vanilla wafer without so much frosting.

Kathy's Banana Cream Brownie Squares

Banana Cream Brownie Squares

Liked on www.youtube.com

3/4 cup dry roasted peanuts -- chopped 1 package brownie mix 3 medium bananas 1 1/4 cup cold milk 1 package instant vanilla pudding mix -- (5.1 oz) 8 ounces Frozen Whipped Topping -- thawed 9 strawberries 1 Square unsweetened baking chocola...

Make up the brownies adding peanuts to the mix. When cool, slice bananas on top…using an egg slicer. Mix 1/ ¼ cup of milk with one package of vanilla or banana instant pudding and 8 ounces of defrosted Cool Whip. Beat until blended. Spread on top of brownies and bananas. Sprinkle with chopped nuts, shaved chocolate. Make dabs of whipped cream and place whole strawberries to mark each piece.

Diane's Vegetarian Chili

HEARTH VEGAN SLOW-COOKER CHILI

INGREDIENTS:

1 Tablespoon olive oil

1 each; green, yellow, red pepper, chopped

2 onions, chopped

4 cloves, garlic, minced

1 (10 oz) package frozen chopped spinach, thawed & drained

1 cup frozen corn kernels, thawed

1 zucchini, chopped

1 yellow squash, chopped

5 tablespoons, chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

6 tablespoons chili powder

1 tablespoon dried parsley

½ teaspoon salt

½ teaspoon ground black pepper

2 (14.5) cans diced tomatoes with juice

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed & drained

1 (15 oz) garbanzo beans, rinsed & drained

2 (6oz) tomato paste

1 (8oz) can tomato sauce

1 cup veggie broth

Heat oil in large skillet over medium heat, and cook the peppers, onions and garlic until the onions start to brown. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and veggie broth over the ingredients.

Set the cooker on Low, and cook until all veggies are tender, 4-5 hours. Check seasoning, if chili is too thick, add more tomato sauces and veggie broth.

Judy's Truffle Brownies

TRUFFLE BROWNIES



1 2/3 cups (10 oz) 63% Guittard Extra Dark Chocolate Chips (or
Ghirardelli 60% dark chips would be fine)

3 tablespoons unsalted butter

3 tablespoons water

1 cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

3 large eggs

¼ unsifted all-purpose flour



Position rack in the center of the oven and preheat to 325 degrees.
Line an 8-inch square pan with aluminum foil, leaving edges long
enough to easily use a handles to lift contents out after baking.



Heat chocolate, butter and water in a large microwave-safe bowl at
medium power (50% or level 5) for 1 ½ to 3 minutes, stirring well
after 1 minute, then at 30 second intervals until smooth and all of
the chocolate is melted. (1 ½ minutes worked for me) With a wooden
spoon, beat in the sugar, salt and vanilla. Beat in the eggs, one at
a time until smooth and glossy. Stir in the flour just until combined.



Spread batter into the prepared pan and bake for 35 minutes or until a
puffed crust forms on top. The center will still test moist. Do not
overbake as the chocolate will solidify as it cools. Place pan on a
rack and cool completely for 2-3 hours. Brownies will cut more easily
if allowed to cool overnight or can be covered and refrigerated once
cooled to room temperature. Remove the brownies from the pan by
lifting the foil by its edges and cut into 16 squares.



I recommend making them a day ahead of time and then refrigerating
them overnight.