The ULTIMATE Brownie

Looking for the perfect brownies? Look no further. I don't get too excited about brownies because I usually find them dry, but these are perfect. Straight out of the Betty Crocker Cookie Book, these brownies will never fail. Cut them into squares, put a dollop of whipped cream on top, and stack another brownie on top. Drizzle with a little chocolate glaze, and you're good to go!

1 package (12 oz. or 2 cups) chocolate chips
1/2 cup butter or margarine
1 cup sugar
1 1/4 cups flour
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, beaten

Heat oven to 350 degrees. In a medium saucepan, melt chocolate chips and butter. Once smooth, add everything else. Mix until everything is combined. Grease a 13x9x2" pan and pour batter into pan. Bake 25-30 minutes or until the center is set. Cool completely. Cut into squares.

--Delena
Kansas City, MO

RECIPE WANTED: Hot and Sour Soup

Jeanette from Kingman, KS is looking for a recipe for Hot and Sour Soup like you find at Chinese restaurants. If you have a great Hot and Sour Soup recipe or know where she can find one, please let her know in the Comments box!
Thanks!

New Section: Recipes Wanted!

New to the St. Lawrence League site! A special section entitled, "Recipes Wanted". If you're looking for a recipe, just ask for it! If you have the recipe or know of a good place to find the desired recipe, please feel free to tell all by leaving it in the Comments box.

Chocolate Chip Pie

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 sticks butter, softened
1 cup chocolate chips
1 prepared 9 in. pie crust

Beat eggs until foamy. Add flour and sugars. Mix well. Add butter. Mix well. Add chocolate chips. Mix well. Pour in pie shell. If you're using a store-bought pie shell, place on cookie sheet. Bake at 325 degrees for 1 hr.

--Nichole
Parkville, MO

Lentil-Tomato Soup

This modification of a "Cooking Light" recipe is a longtime favorite!
I find it hearty, spicy, and
comforting.

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
cayenne pepper, to taste
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
3 (14 1/2-ounce) cans fat-free, less-sodium chicken
broth (or two chicken bouillon cubes plus the
equivalent amount of water)
1 (28-ounce) can diced tomatoes, undrained

Heat olive oil in a large Dutch oven. Add the garlic;
sauté for 1 minute. Add spices and stir for a few
seconds to release their fragrance. Add water,
lentils, broth, and diced tomatoes; bring to a boil.
Reduce heat; simmer 1 hour or until lentils are
tender.  To improve the soup's texture, puree small
portions in a blender and then stir them back into the
pot.  Add salt to taste. (Note: A batch of this soup
makes a great addition to the freezer!)

--Rae
Leavenworth, KS

No-Bake Cookies

[Editor's note: These cookies are amazing! I've never liked no-bake cookies until I tried these, and these are still the only kind I will eat!]

1/4 cup cocoa
2 cups sugar
1/2 cup milk
1/3 cup butter
1 cup peanut butter
3 cups oats

Mix cocoa and sugar. Add butter and milk. Heat over medium flame, stirring constantly. Bring to a boil. Pour in large bowl with oats and peanut butter. Stir until mixture loses shine.

--Chrissie
St. Louis, MO