BYU Mint Brownies

Makes one 9x13 pan of brownies. Prep and cook: 90 min. Cool: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 tablespoon baking powder
1/2 teaspoons salt
1 c. chopped walnuts
12 oz. chocolate icing
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer
Published in Deseret Morning News, Thursday, August 11, 2005

Fudge Lewellen Style

In a 6 QT Pan put: 1cube margarine Use the wrapper to grease a jelly roll pan
4 C sugar
1 12 oz can of evaporated milk
A wooden polenta stick for stirring

Next, set up in a super large stainless steel bowl:
1 pkg of heresy’s milk chocolate chips
10 reg heresy bars broken up in bits
1 cup chopped pecans
1 7oz jar of marshmallow cream

Next you make sure you have a marble slab and a large spatula used to “knead” the fudge until glossy and smooth.

Then after you are all set up, you begin to cook the stuff in the sauce pan on medium heat stirring constantly. When it comes to full boil, start timing for 5 minutes, exactly. Quickly pour the hot ingredients into the large bowl and begin stirring vigorously until completely mixed and begins to stiffen. Scrape the fudge onto the marble slab and 'knead' the fudge until cooled, glossy, creamy and beginning to set up. Pour into the jelly roll pan (or pan with 1 inch sides) pat smooth. cut into 3-4 inch squares and wrap in foil. Best if just let sit at room temp. and not refrigerated.

Microwave Fudge

In a 4-qt Pyrex bowl, melt 1½ cubes of butter. Add 3 cups of sugar and 2/3 cup evaporated milk. Stir well.

Microwave (full power):
3 minutes and stir;
2 minutes and stir;
2 minutes and stir;
2 minutes and stir;
1 minute and stir in 1 12-oz package of chocolate chips until melted.

Add 1 tsp vanilla, 1 7-oz jar of marshmallow cream, and 1 cup chopped nuts and/or dried fruit (my favorite is white chocolate with dried cranberries).

Stir very well.

YUMMY AND EASY ENCHILADA

In 8x10 pan, layer the following:

1 reg bag of baked tortilla chips
FILLING( 2 C diced, cooked chicken, 1 lg onion, cream of chicken soup, 1 small fat free sour cream, 2T Parsley, 1t salt, ½ t pepper)
Longhorn or cheddar cheese (2 C)

COVER LAYERS with sauce
Sauce: 1/3C green chilli peppers, 1 minced clove garlic, 1 1/2t chilli powder, 1 15oz can tomato sauce, ½ t oregano, ¼ t cumin, 2/3 C water

Bake @ 350 for 20-25 min

Honey Margarine

1 Small soft Margarine tub: Pour honey into the tub and mix Serve on the corn bread. Yummy

CORN BREAD

1 Jiffy Corn Bread Mix
1 Jiffy Yellow Cake Mix
Make each mix as directed, put together and make up in muffin tins or an 8x8 pan
(trick: sub the oil with water for lower fat content – could use a half pkg of cake mix)

CHUCKY CLAM CHOWDER

1 LARGE CAN OF CREAMY POTATO SOUP
1 CAN (TUNA SIZE) OF MINCED CLAMS (DRAINED)
(Optional) add 8 oz pack of imitation crab meat.
(Optional) A small can of corn or frozen
Be sure and get some oyster crackers

Hot Bacon Asparagus Salad

(could sub fresh green beans or broccoli stems)
6 servings

2 hard boiled egged, sliced (DO AHEAD)
4 C torn salad greens (DO AHEAD)
1 pd fresh asparagus, trim & cut 1 to ½ in pieces
7 strips of bacon, dice
1/3 Cup Vinegar
1 T sugar
½ t ground mustard
¼ t pepper
½ cup sliced almonds

Do the boiled eggs first. In a skillet, cook bacon until crisp; remove to paper towels. Reserving 2-3 T of bacon drippings, drain bacon grease. Saute asparagus until crisp-tender. Add vinegar, sugar, mustard, paper and bacon. Cook for 1 or 2 minutes. In a large bowl, combine salad greens and almonds. Add asparagus mixture and toss gently; top with eggs. SERVE IMMEDIATELY.

Canker Medicine

1 pt molasses
2 Tb burnt alum
1 Tb black gun powder
2 ts Sulphur
1 pc burnt copperas, large as a bean (about 1/8 ts)
1 pc borax, about (1/8 ts)

Combine all ingredients.  Boil 25 minutes (simmer).  Use stainless steel utensils.  Stir with clean stick often.

Gertrude and Eva's Chicken Salad

3 cups cubed chicken
3 hard boiled eggs, chopped
1 tsp salt
1½ cups diced celery
3 sweet pickles (optional)
Mayonnaise or salad dressing

Mix chicken, celery, salt, pickles, and eggs.  Moisten with dressing.  If mayonnaise is used, dilute to desired consistency and taste with lemon juice, a little milk or cream may also be used if necessary.

Serves 8-10

Chicken Jambalaya

Ingredients

1 serving cooking spray (5 one-second sprays per serving)
2 1/2 oz raw turkey sausage, chopped
1 large onion(s), chopped
1 medium celery, stalk, chopped
1 small green pepper(s), chopped
1/4 tsp cayenne pepper, or to taste
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper, ground
2 medium garlic clove(s), minced
2 medium chicken breast, cooked, skinless, cubed (about 2 cups)
28 oz canned tomatoes, whole, plum, peeled with juice
2 cup fat-free chicken broth
1 cup uncooked white rice, long-grain

Instructions

1. Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender.

2. Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant.

3. Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes. Yields about 1 1/4 cups per serving.

Flavor Booster: Popcorn rice, a specialty of Louisiana, is a delicious substitute for long-grain rice. The rice, which has a mild nutty taste like basmati rice, is available through gourmet food stores and Internet specialty shops.

This is my favorite WeightWatchers recipe (7 points). It serves 4.

Acorn Squash and Apple Soup

Here's a nice Halloween/Autumn-Time one for you all.

2 medium acorn squash (1 lb each)
3 cups chicken stock
2 granny smith apples
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh grated ginger root
1/2 teaspoon salt
1 tablespoon fresh lemon juice
fresh ground white pepper

Notes: * Squash should be halved and seeded. ** Unsalted canned chicken broth may be used instead of stock. *** Green apples should be cored, peeled and chopped (about 2 cups)

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes.

Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives.