Decadent Double Chip Brownies

Decadent Double Chip Brownies (shared by Zoe)

Perfect for chocolate lovers!

Ingredients:

¾ cup Hershey’s Cocoa powder

½ teaspoon baking soda

2/3 cup butter or margarine, melted

½ cup boiling water

2 cups sugar

2 eggs

1 1/3 cups all-purpose flour

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup Milk Chocolate chips

1 cup Reese’s Peanut Butter Chips (I leave these out, but peanut butter lovers will no doubt enjoy including these)

1. Heat over to 350 degrees F.  Grease 13x9x2 inch baking pan.
2. Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup melted butter.
3. Add boiling water; stir until mixture thickens. 
4. Stir in sugar, eggs and remaining 1/3 cup melted butter, stir until smooth. 
5. Add flour, vanilla and salt; blend thoroughly
6. Stir in chocolate chips (and peanut butter chips if using.) 
7. Spread mixture in prepared pan.  Bake 35 minutes maximum or until brownies begin to pull away from the sides of the pan.  Cool and cut into squares.  (I’ve found that 35 min is the ideal bake time, no more. The brownies come out crispy on top but deliciously gooey in the middle.)

Baked Spinach & Artichoke Dip

Baked  Spinach & Artichoke Dip (shared by Zoe)

Makes about 2 ½ cups.  I usually double the recipe for parties or groups.

Preheat the over to 400 degrees F. Combine in a large bowl:

1 cup Mayo (I use light or low fat)

1 cup grated Parmesan (4 oz)

½ cup finely chopped onions

Pulse in a food processor until finely chopped:

One 13 ¾ oz can artichoke hearts, drained

Stir the artichokes into the mayo-cheese mixture, along with:

1 tablespoon lemon juice or dry white wine

½ teaspoon black pepper

Fresh spinach (as much or as little as you want! I usually put about ¾ of a spinach salad bag)

Scrape everything into a baking dish and sprinkle over the top:

3 tablespoons dry bread crumbs

1 - 2 teaspoons olive oil

Bake until browned, about 20 min.  Serve with crackers or pita chips. 

Butternut Squash Soup

Butternut Squash Soup (shared by Zoe)

Makes about 8 cups

Heat in a soup pot over medium-low heat:

3 tablespoons butter or vegetable oil

Add and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes:

2 large leeks, white part only, chopped

4 teaspoons minced peeled fresh ginger

Stir in Three (3) 10-12 oz packages of cooked squash (fresh or frozen, chunks or puree) along with 4 cups of chicken or vegetable stock or broth

Bring to a simmer.  Cook for 20 minutes, stirring and breaking up the squash. Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in:

2 cups chicken or vegetable stock or broth

1 ½ teaspoon salt

Heat through.  Serve garnished with:

Chopped cilantro (key!)

Croutons (if you wish)