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)

Apple Walnut Lentil Salad

Apple Walnut Lentil Salad (shared by Lara)

Ingredients:

1 cup green or black lentils

1 apple, chopped

1/4 cup walnuts, chopped

1/4 cup scallion, sliced

1/4 cup bleu or goat cheese

Balsamic dressing (optional)

Directions:

Use Trader Joe's black lentils that already cooked. Mix all ingredients & serve. Double recipe if you want leftovers!  ENJOY :)

French Onion Fondue (shared by Megan)

Yum!  This past bookclub Megan made an amazing french onion fondue.  On a recent trip to Chicago Megan was inspired to make this delicious appetizer that she had the opportunity to try.

Check out the recipe: http://www.tastingtable.com/entry_detail/chefs_recipes/2757/French_onion_soup_takes_a_dip.htm

Herb Goat Cheese Log

Herb Goat Cheese Log - Trader Joe's recipe (shared by Courtney)

1 - 8 oz. plain chèvre goat cheese log (I used the larger size)
1/2 cup chopped and crushed candied pecans
1/2 cup chopped basil
1/2 cup chopped dried cranberries
1/4 tsp black pepper

Combine pecans, basil, cranberries, and pepper on a flat surface
Unwrap goat cheese and roll firmly in mixture, coating all surfaces.
Enjoy!


This recipe can also be found in "Cooking with All Things Trader Joe's" www.cookingwithtraderjoes.com. 

Malain's BookClub Salad

The Salad (shared by Malain)

Ingredients:

1 head of romaine lettuce

2 tomatoes

½ cup slivered almonds

Dressing – equal parts lemon juice and balsamic

Directions:

Mix together and serve :)