Saturday, July 2, 2011

Yummy Chewy Brownies!

1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
2 eggs
1/4 cup Hershey's cocoa powder
3/4 cup flour
1/2 cup (of either: nuts, chocolate chips, butterscotch chips, etc; whichever one is your favorite

Heat oven to 350 degrees.

Generously grease an 8x8 pan, and dust with sugar.

In a large bowl add melted butter and beat in sugar and vanilla till combined. Then beat in one egg at a time till combined. Carefully mix in the cocoa and flour. Stir in your favorite add in and pour into pan. Bake 25-30 min, or until toothpick comes out fairly clean.

By: Stacy Ricks

Easy French Dip Sandwiches

1 pound of sliced Roast Beef
1 can Campbell's Beef Consomme
1 can Campbell's French Onion Soup
1 cup of Water
6 slices Provolone Cheese
6 rolls, cut in half (I use Walmart's Bakery Telera Rolls, but you can use any bread that is not too soft)
Sauteed Mushrooms and Onions (optional)

Heat oven to 350 degrees.

In a large pot add both cans and water together, bring to a boil. Boil half of the meat at a time for about 1-2 minutes.

Add meat to rolls and top with cheese. Rub butter on tops of rolls and bake about 5-7 minutes.

Use left over soup for a dipping sauce.

Slim Salsa

5-6 roma tomatoes
1 can diced green chilies
1 can black beans, drained and rinsed
1-2 bunches green onions
1 bunch cilantro
1 yellow and 1 green pepper (or red, orange, or you can use those little peppers…)
2 cloves garlic

Chop all above ingredients (that need to be chopped) very small, Place in container and add remaining ingredients.

1 T. lime juice
A ½ bottle of Kraft Zesty Italian Dressing (can use light or fat free)
2 cans white shoepeg corn, drained and rinsed
2 T. red or white vinegar
2 T. ‘Cavender’ all-purpose Greek seasoning

Mix well and chill. Store in an airtight container in the fridge for up to 3 weeks.

By: Stacy Ricks