Kathy's Banana Cream Brownie Squares

Banana Cream Brownie Squares

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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.

Rugelach

Below is Mary Jo Stephen's recipe for Rugelach. You can sample her delicious bakegoods with an overnight stay at www.colonelspencerbb.com

3 Tabl. sugar
1 15-ounce Pkg. Refigerated piecrusts

1. Heat oven to 400 degrees

2. Sprinkle the work surface with 1 tabl. of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread 1/2 the filling evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tabl. of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).

3. Cut the roll into 3/4 inch thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.

4. Bake until golden, 22-25 minutes. Let cool for 5 minutes. Transfer to a wire rack.

Cocoa Nut Filling:
1 - 1/2 cups ground walnuts
6 Tabl. sugar
3 Tabl. Hershey's cocoa

Mix in small bowl and then stir in 3 Tabl. milk. Makes about 1 cup filling.

Variation: You can also use 1/3 cup apricot jam (or your favorite)

Turkey and Spinach Curry

This recipe was recommended by Claire Chisholm

2 tablespoons peanut oil (other oils can be substituded)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine, include their juice)
1 cup coconut milk
salt and freshly ground pepper
1/2 lb. fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination (can substitude chicken or non meat items)
Freshly chopped cilantro for garnish.

1. Heat oil in meadium saucepan over medium-high heat, add onion, garlic and ginger and cook until they begin in soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper, bring mixture to a boil and reduce heart to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes, Adjust seasoning, garnish with cilantro and serve.

Yield: 4 servings.

Bavarian Apple Torte

This recipe was contributed by Barbara Melnich. We enjoyed it at our Polar Express Pot Luck Dinner. It was an exceptional dessert....one to be shared.

Crust:
Cream 1 Stick Butter (or margarine) at room temperature with 1/3 cup sugar, ½ tsp vanilla. Blend in 1 cup flour. Work the mixture at little as possible.
Spread in the bottom and 1 ½ inches up side of a 9” springform pan.

Filling:
Mix ¼ cup sugar, into 8 oz cream cheese at room temperature in a CuisineArt (or cut together in a bowl). Add 1 tsp vanilla and then 1 egg. Pour into shell.

Topping:
Mix 4 cups sliced, peeled apples with 1/3 cup sugar and ½ tsp cinnamon. Spoon over the cheese. Sprinkle with ¼ cup sliced almonds.

Baking:Bake 10 minutes at 450; lower to 400 and bake for 25 minutes.

Lasagna Ole

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 (14 1/2 oz.) can Del Monte Mexican Style Stewed Tomatoes1
(10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 (4 oz.) can chopped green chili
1/2 tsp. chili powder
1 (10-count) pkg. flour tortillas1
(8 oz.) container sour cream
2 c. (8 oz.) shredded Monterey Jack cheese
1 cup frozen corn defrosted

Coat a large skillet with cooking spray. Place over medium-high heat until hot. Brown meat with onion and garlic, stirring occasionally. Drain off pan drippings. Add tomatoes, soup, chili and chili powder; mix well. Set aside.
Coat a 13x9x2-inch casserole with cooking spray. Layer 5 tortillas in bottom of dish so sides are covered. Layer with half meat, sour cream, and cheese. Top with remaining tortillas, meat, sour cream, and cheese. Bake at 325 degrees for 35 minutes or until hot and bubbly. Yield: 8-10 servings.