Brownie Goody Bars - By: Denise Ludden

Prep Time: 30 min

Total Time: 3 hours 0 min

Makes: 24 bars

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.


(Recipe Courtesy of Betty Crocker.com)
Link: Brownie Goody Bars


Denise's Notes: This dessert is fabulous. It is very rich but great. I made it without the nuts so I can't comment on including the nuts.

Tara's Note: Denise made these bars for girls night and it was so delicious - thanks Denise!

Easy Chicken Enchilada Soup - By: Laura Bryan Varga

Easy Chicken Enchilada Soup

Ingredients:

• 1 15 oz. can white or cannellini beans
• 1 16 oz. jar La Victoria thick and chunky salsa verde (it comes in mild, medium, or hot)
• 1 rotisserie chicken

Toppings:

shredded mozzerella cheese (to taste)

tortilla chips

cilantro or green onions

sour cream

Shred the chicken. In a large soup pot, add all ingredients and cook on medium heat until hot.

Serve and add toppings as desired


Donated By: Laura Bryan Varga - Can't wait to try this!
Thanks Laura!

Green Beans Provencal - By: Jacinthe Mitchell

Green Beans Provencal

1-2 cans green beans

½ pt. grape tomatoes, halved

chopped red onion

2 tbsp. red wine vinegar, 2 Tbsp. water

2 tsp. olive oil

1 Tbsp. grated parmesan cheese

salt, pepper, garlic cloves

1. Combine beans, tomatoes, and onion. Whisk together dressing ingredients and pour over bean mixture, toss to coat. Serve at room temperature, or cover and chill until ready to serve.

Donated by: Jacinthe Mitchell
Thanks Jacinthe ~ sounds delicious!

Delicious Tofu Soup - By Tara Creer Paddock

• Heat pan and add either a small amount of olive oil or non-fat cooking spray
  
• Add tofu and grill the tofu until almost brown
  
• Add onions (any kind), garlic, celery, mushrooms (and another additional favorite veggies)
• Continue to brown the tofu and the veggies
  
• Once the veggies are brown and the tofu is getting crisp then add one can of chicken broth
  
• Salt and pepper to taste
• Serve warm and enjoy!