Brownies

Well - I did a pork chop recipe 2 days ago for supper. It was okay - but I would definitely do things differently next time, so I haven't decided yet if I'll post that recipe. But this one is great!!I've never tried Brownies with sour cream before, these are really moist and not to sweet. Will mark this one as a keeper.

BROWNIES

Ingredients:

1 cup margarine, melted

1 cup water

3 rounded tbsp. cocoa

Boil above ingredients and let cool.

Add to cocoa mixture:

2 cups flour

1 tsp. baking soda

2 cups white sugar

1/2 tsp. salt

1 cup sour cream

Bake in large cookie sheet at 350F for 20 minutes.

Icing:

1/4 cup cream

1/3 cup margarine/butter, melted and cooled

3 tbsp. cocoa

Add 2 cups icing sugar and 1 tsp. vanilla and mix well. Pour over cake while still warm. Enjoy!

Well - I placed the 1 cup of margarine in a 2 cup glass measuring cup and melted it in the microwave, then added really hot water from the tap and mixed in the cocoa till it was smooth. (why heat up an element?) Also - I baked the brownies in a 9 X 13 pan, but then had to bake it almost 10 minutes longer. They are really quite good!!

Cream of Cauliflower Soup

This is one of my favorite soups. The rest of the family like meat in their soup, but enjoy this one too. It's quick and easy to make.

Cream Of Cauliflower Soup

Cook in salted water until soft:

1 medium head cauliflower, chopped

Saute' in large saucepan until yellow:

4 tbsp. buter or margarine

1/4 cup chopped onion

Blend in:

1/4 cup flour

Add:

3 c. Chicken broth

2 cups milk

1 tsp. Worcestershire sauce

cauliflower and cooking water

Cook until mixture thickens slightly. Add:

1 c. shredded cheese

Stir to melt cheese and serve sprinkled with herbs.

I used velvetta this time. Sometimes the shredded cheese gets a bit stringy.

Strawberry/Rhubarb Crepes with Cream Cheese Filling

These are wonderful Crepes! I don't make them to often, usually for special occasions. Our oldest son is going back to college today, so I thought I'd make a special breakfast, and this is one of his favorites.

Strawberry/Rhubarb Crepes

with Cream Cheese Filling

1 cup all purpose flour

1 tbsp. sugar

1/2 tsp ground cinnamon

1 1/2 cups milk

2 eggs

FILLING:

1 package (8oz.) cream cheese, softened

1 carton whipped topping, thawed

1/2 cup confectioners' sugar

In a large bowl, combine above ingredients. Cover and refridgerate for 1 hour.

In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, add butter to skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth.

Spread 2 rounded tablespoonfuls on each crepe; roll up. Top with Strawberry Rhubarb Sauce.

STRAWBERRY/RHUBARB SAUCE

2 1/2 cups chopped fresh or frozen rhubarb (1" pieces)

1 cup water

1/2 cup sugar

2 tbsp. grated lemon peel

1/4 tsp. salt

1 cup sliced fresh or frozen unsweetened strawberries

2 tbsp. lemon juice

1/4 tsp. ground cinnamon

3-4 drops red food coloring, optional

In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired.

I used strawberry/rhubarb pie filling this morning, but I do make the sauce from scratch in the summer when I have access to fresh fruit. We've also used apple, or cherry, or blueberry piefilling. I have a crepe pan, so I use quite a bit more batter than the 2 tbsp. the recipe calls for.

Chicken/Turkey Enchiladas

The recipe does call for chicken - but again - I am using left over turkey from Christmas Dinner. I usually buy the biggest bird I can find, the family loves left over turkey and this is a favorite.

CHICKEN/TURKEY ENCHILADAS

2 c. chicken/turkey chopped

1 c. shredded cheese

1/2 c. salad dressing (or mayo)

1/2 c. chopped onions

1/2c. salsa

1/2 tsp. salt

1 green pepper, chopped

Mix the ingredients in a large bowl. Place down the center of a wrap and fold, placeing seam side down. Cover with some more salsa and cheese. Bake at 350F for 20-30 minutes.

I used 10" wraps in a 9 x 13 inch pan, but you can use whatever works best in your pan. If I double the recipe I make about 8 large wraps.

Cherry Almond Squares

This square has a nice subtle almond flavor. The recipe calls for Cherry Pie Filling. I usually use Wildberry (Logan doesn't like cherries).

CHERRY ALMOND SQUARES

1 cup margarine, softened

3 tsp. almond extract

2 cups sugar

4 eggs

3 cups flour

1 can cherry pie filling (or your favorite)

GLAZE:

1 cup icing sugar

1 tsp. almond extract

1 tsp. marg, melted

2 tbsp. warm milk

Cream margarine and almond extract together. Add sugar, beat well. Beat in etts, one at a time. Add flour and mix. Spread 2/3 of dough mixture into a 9x13 inch greased pan. Cover with pie filling. Spread reamining mixture over top of pie filling. Bake at 350F for 30-40 minutes or when top is light brown. Spread with glaze while the cake is hot.

When spreading the dough over the pie filling - I use 2 tsp. and only take a bit at a time.