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

New recipes!

Thanks to everyone who has sent in recipes for the holidays. Our list is expanding! Here is the new updated list!

Pepperoni Dip
Josefinas
Rum Tum Tiddy
Herb-Coated Mini Cheese Balls
Apple Kielbasa Coins
Easy Peanut Butter Cookies
Five Minute Fudge
Peanut Butter Fudge
Seven Pound Fudge
Almond Biscotti
Gingerbread Biscotti
Tiger Butter
Pizza Popcorn
Tabbouleh
Gorgonzola Cherry Cheese Ball
Confetti Squares
Portugese Sweet Bread
Raspberry Ganache Cake