Chocolate Cherry Brownies

Brownies:
1 cup Sugar
1/2 cup Butter
1 1/2 tsp. Vanilla
3 Eggs
16 oz. can Chocolate Syrup
1 1/2 cup Flour
1/2 cup drained and chopped Marachino Cherries

Glaze
1/4 cup Butter
1/4 cup Unsweetened Cocoa
1 1/2 cup Powdered Sugar
2 Tbs. Milk
1 tsp. Marchino Cherry Juice

Preheat oven to 350F. Grease 9"x13" pan.
In large bowl beat sugar and 1/2 cup butter until light and fluffy with mixer. Add vanilla, eggs, and chocolate syrup; blend well. Lightly spoon flour into measuring cup. By hand stir in flour. Add drained cherries. Pour batter into greased pan. Bake at 350F for 30-35 minutes. Cool completely.
In medium saucepan over medium heat melt the butter. Blend in cocoa and heat until boils, stirring constantly. Cool for 5 minutes. Blend in powdered sugar, milk, and cherry juice. Spread over cooled bars. Makes apprx 36 bars.

Soy Chicken and Rice from the Kitchen of Brendia

1 lb. Chicken
1 tsp. Ginger
2 Tbs. oil
1 tsp. Garlic
1/4 cup Brown Sugar
1 cup Yoshida Sauce or Soy Sauce
1 cup Water
2 cups Cooked Rice

Heat oil over medium high in pan. Cube chicken and brown in pan. Add ginger, garlic, and brown sugar. Once chicken is cooked thoroughly and Yoshida Sauce (or Soy) and water. Let cook for 5 minutes or until heated. Serve over cooked rice. May add vegetables to make into a teriyaki stir fry. Serves 4.

Homemade Corn Bread from the Kitchen of Brendia

1 cup Flour
2 to 4 Tbs Sugar (to taste)
1 cup Cornmeal
1 Tbs Baking powder
1/2 tsp Salt
2 Eggs
1 cup Milk
1/4 Cooking Oil

Preheat oven to 425 F. In a medium mixing bowl, mix together flour, corn meal, sugar, baking powder, and salt. In a small bowl beat together eggs, milk, and oil. Combine both bowls and stir. Will be lumpy, this is normal. Pour into greased 9" square pan. Bake in oven at 425 F for 20-25 minutes. Set aside and let cool.

Fudge Brownies

Old High School Fave

1/2 cup Butter
2 oz. Unsweetened Chocolate
1 cup sugar
1 1/2 tsp. Vanilla
2 large Eggs
2/3 cup Flour
1/2 cup Walnuts
1/2 tsp. Baking Powder
1/4 tsp. Salt
Powdered sugar

Preheat oven to 250 F. Grease and flour bottom of 8" or 9" pan. In medium saucepan melt butter and chocolate over low heat stirring constantly. Remover from heat and cool slightly. Blend in sugar and vanilla. With a spoon, beat in eggs one at a time. Lightly spoon flour into cup, level off. By hand stir in flour and remaining ingerdients. Spread in greased pan. Bake at 350 F for 20-25 minutes or until set. Cool completely. Sprinkly powdered sugar over the top. Makes 24 bars.

Peanut Butter Chip Brownies

2 Eggs
1 cup Sugar
1/2 cup Butter (melted)
1 tsp. Vanilla
2/3 cup flour
6 Tbs unsweetened cocoa
1/2 twp Baking Powder
1/4 tsp. Salt
1 1/2 cup Peanut Butter chips
1/2 cup Chopped Peanuts

Heat oven to 350 F. Grease 9" square pan. In large bowl beat eggs until foamy with electric mixer. Gradullay beat in sugar. Add butter and vanilla, blend well. By hand, stir in flour, cocoa, baking powder and salt. Mix well. Stir in chips and peanuts. Spread batter in greased pan. Bake 25 to 30 minutes or until set. Cool completely. Makes 24 bars.

Pizza from the Kitchen of Erin

Crust:
1/2 pkg or 1 tsp. Dry Active Yeast
1/2 cup Warm Water
1 1/4 c All-purpose Flour
1 Tbs. Vegetable Oil
1/2 tsp. Sugar
1/2 tsp. Salt

Sauce:
6 oz. Tomato Paste
1/2 tsp. Italian Seasoning
1/2 clove Garlic

Toppings:
1 1/2 cup Shredded Mozarella Cheese
6 oz. Meat of your choice
4 oz. Veggie of your choice

Place oven rack on second shelf. Preheat at 425 F. Dissolve yeast in water in a medium bowl. Stir in oil, sugar, salt, and flour. Let sit for 5 minutes. Spray pizza pan. Pat dough into 9" circle with floured pan. Cook dough on pan for 5 minutes. Mix sauce ingredients together and spread on crust. Sprinkle cheese and put desired toppings on. Bake 15- 20 minutes.

Butterscotch Brownies

1 cup Firmly packed Brown Sugar
1/2 cup Butter
2 tsp. Vanilla
2 Eggs
1 1/2 cup Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Chopped Pecans

Preheat oven to 350 F. Grease a 9"x13" pan. In large bowl, mix brown sugar and butter until well blended. Add vanilla and eggs; blend well. By hand stir in flour, baking powder, and salt. Stir in pecans. Spread in greased pan. Bake at 350 F for 25 to 33 minutes. Cool completely.

Frosting
In large bowl combine
2 Tbs. Butter (melted)
2 cup Powdered Sugar
1/2 tsp. Vanilla
2 to 4 Tbs. Milk (for desired thickness)
Beat until smooth. Spread over bars. Makes 36 bars.