Blonde Brownies

Um, why didn't I put these on here sooner?  These are affectionately known as "Blondies" in our family.

10 2/3 tablespoons margerine

1 box (2 cups) brown sugar

2 eggs, slightly beaten

2 teaspoons vanilla

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

chocolate chips

Melt margarine in large saucepan.  Add sugar and blend.  Add eggs and vanilla and stir well.  Stir dry ingredients together.  Add 1/3 dry ingredients at a time til completely mixed into sugar mixture.  Pour into greased 13 x 9 inch pan.  Sprinkle with chocolate chips.  Bake for 30 minutes at 350.  Turn oven off and leave in oven for 5 more minutes.  Just you wait til you taste these!

Molasses Cookies

I'm getting to the point where I don't bother to keep these as a Christmastime cookie.  They are so dang good, I could eat them any time of year!

14 tablespoons butter

2 cups sugar, divided

1/3 cup molasses

2 1/2 cups all purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg, lightly beaten

Preheat the oven to 350.  Cover a baking sheet with aluminum foil.  In a medium saucepan, melt the butter on medium heat.  Remove from heat and stir in 1 cup of sugar and molasses.  Cool for a little while.  Seriously, go watch a tv show or read a chapter of your current book.  

Meanwhile, mix the flour, ginger, cinnamon, baking soda and salt in a medium bowl.  (Ok, now take your break.)  Beat the egg into the butter mixture in the saucepan, then gradually add the flour mixture and stir until well combined (dough will be soft).  If you didn't wait long enough, the dough will still be sticky and soft, so go wait some more.  

Pour the remaining sugar into a small bowl.  Shape the dough into 1 inch balls, then roll each ball in the sugar.  Place the balls on the cookie sheet, leaving 1 inch between.  Bake for 10 to 12 minutes or til they are flattened.  Makes 5 dozen scrumptiously delicious treats!

Corn Chowda? What do you think I am, a Yankee??

This recipe comes from one of two cookbooks that "Santa" brought me and Adam for Christmas 2006.  I guess Santa was watching when I found them in the store and showed them to Adam, telling him how cute they were...  Adam asked me to make this one especially.  I must admit, its pretty good.  (Though I haven't compared it with any recipes from my new Yankee cookbook yet.)

2 cans (14.5 oz each) chicken broth

1 bag (16 oz) frozen corn kernels

3 small potatoes, peeled and cut into 1/2 inch pieces

1 red bell pepper, diced

1 medium onion, diced

1 rib celery, sliced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/2 cup heavy cream

8 slices bacon, crisp-cooked and crumbled

Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker.  Cover; cook on LOW 7 to 8 hours.  Partially  mash soup mixture with potato masher to thicken.  Stir in cream; cook on HIGH, uncovered, until hot.  Adjust seasonings, if desired.  Garnish with bacon.

Valentine's Day Pesto

Ok, it's only Valentine's Day pesto because the first time I ever made it was for Valentine's Day of 2007, the only V-Day Adam and I have gotten to spend together since we got married!  I had never had pesto before and was a little wary, but it turned out to be delicious!

3 cups uncooked bowtie pasta

2 tablespoons butter or margarine

1 pound skinless, boneless chicken breasts, cubed

1 can (10 oz) cream of chicken soup

1/2 cup pesto sauce

1/2 cup milk

Cook pasta according to package directions.  Drain.  Meanwhile, heat butter in skillet.  Add chicken and cook until browned, stirring often.  Add soup, pesto sauce, and milk.  Bring to a boil.  Cook over medium heat 5 minutes or until done.  Stir in drained pasta and heat through.