Jane's Brownies

- My Mother-in-law gets credit for this. Anytime I take these brownies anywhere I get asked for the recipe. These brownies have a reputation and I have people request that I bring them for parties now. They aren't low fat...but if you want a chocolaty treat...they're perfect!

6 ounces unsweetened baking chocolate (I use cocoa
instead because it's cheaper. The conversion is on
the side of the cocoa container)
1 1/2 C butter
3 1/3 C sugar
6 eggs
1 1/3 C flour
3/4 tsp. baking powder
1/4 tsp. salt
4 tsp. vanilla
- Melt butter, add other ingredients and mix together
until creamy. Pour in a jelly roll pan. Bake at 350
degrees for 1/2 hour. Cool and frost!

Brownie Frosting:
1/4 C butter
3 ounces unsweetened baking chocolate (again I use
cocoa)
3 C powdered sugar
1/2 C milk
1 tsp. vanilla
1/8 tsp. salt
- This is only a guide. I never measure when I make
frosting. Just keep tasting and adding until it's
yummy!

Tomato Soup Like La Madeleine's

This recipe is pretty forgiving. If you want to go lowfat use milk and less butter.

2 cans stewed tomatoes blended (Blend low for chunkier soup. I do it about medium.)
1/4 cube butter
1/2 c cream (you can also use half and half)
1/2-3/4 tsp basil
Salt to taste

For BEST results put this soup in a crock pot on low for 4 hours. Yum! OR Bring it to a boil for 3-5 minutes and serve. We like it with melted cheese sandwiches.

Pork Roast With Chutney

I had something similar to this at a lady's home and looked at a couple of recipes to come up with my own creation. Dane loved it! It really doesn't have to be exact, have fun!

1 Pork Roast
1/2 c brown sugar
1/3 c vinegar (Use white or rice vinegar. I'm not sure if apple cider vinegar would be too strong.)
1/2 c raisins
1/2 c dried apricots quartered (I did a bag of small apricots and put it all in.)
2 apples chopped small
1 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon

Put the dried fruits and brown sugar and spices in a small pan and cover with water then boil on the stovetop a few minutes. Mix vinegar in then pour over pork roast in the crockpot for 4-6 hours on high. To serve, put whole pork roast in a dish and spoon dried fruits on top of it. Slice roast and put dried fruit on each serving. Use a slotted spoon for removing the fruit so your roast isn't swimming in juice.

Red Pepper, Tomato, and Chicken Pilaf

This is very easy to make and very low fat and low in calories. It is put out by the American Institute for Cancer Research.

1 2/3 C quick-cooking brown rice
1 small onion chopped
1 T olive oil
1 can(14.5 oz) stewed tomatoes
1 can(14.5 oz) chicken broth
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. pepper
1 jar(7 oz) roasted red peppers, drained and chopped
3/4 lb. skinless, boneless, chicken breasts, cut into 1 inch pieces
1 bay leaf
salt (optional)
1/2 C frozen peas

Place all ingredients but the peas in a 2-quart casserole dish. Cover and bake 375 degrees for 40 minutes. Stir in peas and continue to bake uncovered for 10 more minutes. Remove bay leaf and serve!

Curried Squash Soup

I had this at Mom's last week and could hardly wait to make it when I got home. It was from Taste's of Home Magazine by Evelyn Southwell in Etters, Pennsylvania. A fast way to do the topping is to skip the heavy cream and just put a dollop of sour cream in the soup and garnish it with chopped cilantro. This is a great way to eat squash. I bet the kids will eat it! (Anders doesn't eat much besides peanutbutter and toast these days...maybe someday!)

1 butternut squash (~1.75 lbs)
1 onion chopped
2 minced garlic cloves
2 Tbs. oil
1 Tbs. flour
1 tsp. salt
1 tsp curry
1/8 tsp cayenne
5 c ckn broth
1 Bay leaf

Cilantro Cream Topping:
1/2 c sour crm
1/4 c heavy whipping crm
1/4 c minced cilantro

Bake squash and set aside. saute onion and garlic in oil. Add flour, salt, curry and cayenne and blend. Add broth and bay leaf. Boil 2 min or until thick. Reduce heat and simmer 20 min. Discard leaf and cool. Blend squash and broth mixture in blender. Heat through in saucepan and put dollop of topping in.