Country Chef Reader

1 package brownie mix, (any size, any brand)

eggs

oil

1 cup coarsely chopped nuts, optional

1 package semi-sweet chocolate chips, optional

Prepare brownies according to package directions, EXCEPT double the eggs and oil. Stir in nuts and chocolate chips, if desired. Bake as directed.

Dust brownies with powdered sugar (as pictured) while they're still warm, or cool and frost as desired.

OMG! Brownies are crisp on the top with thick, moist centers. To make them extra gooey inside, remove them from the oven about 2 minutes early. Guaranteed to be a big hit with everyone~make a lot!

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By request repeat recipes especially good for Fall:

Halloween Chili Potato Hot Dish
5 medium baking potatoes, scrub skins, cut into halves
30 ounces canned chili with beans
½ cup green chilies, chopped (optional)
8 ounces cheddar cheese, grated
1 small can sliced olives, drained
5 green onions with tops, sliced
8 ounces sour cream
Guacamole and cilantro (optional)

Spray a 2 ½ - 3 quart, deep-dish style, casserole dish with non-stick cooking spray. Place potatoes, cut side up, in casserole dish, cover and microwave on high for about 6 minutes or until potatoes are done.

Leave potatoes in casserole dish, break potatoes open using a potato masher. Pour canned chili and green chilies over potatoes. Sprinkle with cheese and olives. Cover and microwave on high for 10-15 minutes, or until cheese melts and casserole is thoroughly heated.

Sprinkle with green onions and chopped cilantro (both optional) and serve with sour cream and guacamole (optional) on the side.

Yield: 6-8 servings

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"Eyeball" Grape Salad
1 ½ pounds seedless grapes, your choice
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)

Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Combine sour cream and ½ cup brown sugar together in a medium size bowl, stir in nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings

Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.

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Remember to stop by and check out my new website: http://www.cynthiabriggsbooks.com/

It's a work in progress that's looking better every day...think you'll like it!

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