Angela's Soft Chocolate Brownies

Ingredients:

 1 3/4 Stick softened butter   ------------     

3/4 cups semi sweet chocolate chips----              Melt in saucepan low heat, stirring til smooth set aside and cool

 

1 1/4 cups sugar  -----------------------

4 lg eggs                                             ]             Cream together for 3 minutes then fold in cooled chocolate

1 tsp vanilla       ------------------------ 

 

1/2 cup + 2 Tbsp flour   ----------------

pinch of salt                                        ]               sift into creamed chocolate batter mix gently til flour is incorporated well

Preheat oven to 350 degrees. Grease 9 x 9 pan and dust with flour. Spread batter evenly in prepared baking dish. Bake for 350 degrees for 33 to 43 minutes til cake tester comes out clean. (Top will be crumbly layer on top and the brownie will be moist)

1/4 tsp baking soda       ----------------

 

 Creamy Corn Chowder

 Ingredients

 

• 4 strips bacon cut into small pieces                --  Cut with kitchen shears and fry to nice crisp
  
•                                                                           leave 2 TBSP grease to saute onions,carrots, & celery
• 
  
•  1/2 medium onion chopped small                --
  
•  3 sticks celery chopped small                        ]      While bacon is frying prep vegetables
  
•  3 medium carrots peeled & chopped small    ]     Saute all but potatoes in 2TBSP bacon grease
•                                                                                 about 5 minutes
  
• 4 large Russet potatoes peeled and diced     --       (set aside until adding liquids to pot put in then)
  
•  
  
•  4 cloves garlic minced                                 --     Add to sauted vegetables saute for add'l 30 seconds
• 
  
• 1/3 cup flour                                                  --    Stir into bacon,vegetable, garlic mixture til smooth
  
• 
  
•  6 cups chicken broth or stock                ------ 
  
•  1 cup heavy/whipping cream                       ]    Add broth scraping browned saute off bottom of pot
• 1 cup milk or half and half                            ]   Stir in cream, corn, diced potatoes and seasonings
• 4 cups frozen/fresh or drained canned corn  ] 
  
• 1/4 teaspoon Italian seasoning                      ]    Bring to boil then turn heat down simmer 15-20 min
•  1 pinch cayenne pepper optional                 ]    Cover with lid loosely, soup thickens while cooking
  
•  Salt & pepper to taste                             -----   
  
• 
  

Notes

• Serves 6-8 depending on portion size.
• You may need to add more broth to leftovers as the soup thickens when stored.
•  Adapted from Salt and Lavender