Chewy Brownies

3 cubes butter-melted
3 C. sugar
6 eggs
3 tsp. vanilla
1/2 C. cocoa
1 tsp. Salt
3 1/4 C. flour
3 Tbs Karo syrup

Directions:
1- In a separate bowl mix salt, flour, cocoa.
2- Mix melted butter and sugar together, add eggs and vanilla.
3- Mix dry ingredients and then add Karo Syrup. (The batter will be light and sticky)
4- Bake at 350 for 25 min.

Surprising Broccoli Salad

Andee's Recipe

3 C. Broccoli flowerets
6 Slices bacon, fried crisp, drained and crumbled
1 C. red onion
1 C. golden raisins

Dressing:

1 C. mayonnaise
2 Tbs. white vinegar
1/4 C. Sugar

Directions:
1- Cut flowerets of broccoli stalks, discard stalks
2- Toss together broccoli, bacon, and onion.
3- In a small bowl combine dressing ingredients and mix well.
4- Pour dressing over salad and toss
5- Cover and refrigerate till ready to serve.

*6 servings

Sausage-Cream Cheese Stuffed Mushrooms

1 Pkg Hot Sausage
1- 8 oz cream cheese
2- 8 oz Pkg of mushrooms

Directions:
1- Pull the stems off of mushrooms
2- Do NOT wash them, just wipe off.
3- Cook sausage, drain grease
4- Add cream cheese, stir into sausage
5- Bake at 325 Degrees for about 20 min or so.

Chicken Dumplings

4-5 Pkgs, Buttermilk bis biscuits or croissants
1/2 loaf wheat bread
1 Tbs. poultry seasoning
1/2 pkg. cream cheese
1 cube butter
1 can diced mushrooms
6 chicken breasts
pepper

Directions:
1- Put bread in blender until crumbs, Add poultry seasoning
2- Boil chicken (7 min. boil, and sits for 15-20 min)
3- Roll biscuits flat
4- Mix cream cheese, butter, mushrooms, and shredded chicken, pepper
5- Put 1/4 cup of mix in each biscuit, roll and pinch
6- Roll in melted butter and bread crumbs and put on cookie sheet
7- Bake at 350 degrees for 30 min

* Add any gravy as desired
*Makes about 22

Butternut Squash Soup

1 medium butternut squash
1 medium yellow onion chopped
3 Tbs. butter
2 apples peeled and cored
2 sticks of celery chopped
1 carton of chicken broth
1 pint of heavy cream (you can use half and half as well)
S&P to taste

Optional: Nutmeg to taste, Sour cream (dollop per bowl), bread to dip.

Directions:
1- Wash butternut squash and take a small knife or fork and puncture squash all over to release air.
2- Bake at 350 degrees for 1 hour or until tender (you can check with a fork)
3- Fill sink with cold water and place squash in sink to cool.
4- While cooling, in a deep saucepan melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. boil until apples are tender (about 10 min) remove from heat, add remaining chicken broth and let cool.
5- Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth (Do not blend while food is really hot or else you will have an explosion)
6- Return to pan and add cream.
7- Bring to a near boil and serve.

Bacon-Wrapped Water Chestnuts

Kathy and Andee's Recipe

Can of whole water chestnuts
Bacon (Preferably fresh from the butcher)
Brown Sugar

Directions:
1- Cut bacon strips into thirds
2- Wrap a whole water chestnut with bacon
3- Cover baking sheet with tin foil and place chestnuts on it
4- Bake at 375 degrees for 25-30 min. or until bacon is crisp
5- Take out and immediately sprinkle with brown sugar

Jalapeno Poppers

Kathy's and Andee's Recipe

Whole jalapenos
Original Philadelphia cream cheese
Bacon (Preferably fresh form the butcher)

Directions:
1- Wash jalapenos, cut off top and cut in half, pit the center and ALL seeds.
2- Rinse to make sure all seeds are off
3- Fill halved jalapenos with cream cheese
4- Cut strips of bacon in half and wrap around jalapenos
5- Put toothpicks in to secure bacon
6- Cover baking sheet with tin foil and place popper on it.
7- Bake at 376 degrees for 25-30 min or until cream cheese starts to brown and bacon is crisp.