Mom's brownies

The original recipe for these brownies was Grandma West's.
Aunt Martha said that she used to make them every Sunday, so they called them Martha's brownies.
But when my mom made them she increased the eggs from 4 to 5. So this is how SHE made this recipe.
So whether you call them Grandma's brownies, Martha's brownies, or Vicki's brownies, they are a family favorite!

Mom's Brownies

In a large mixing bowl put~
2 cups of flour
2 cups of sugar

~Mix well. Make a crater in the flour/sugar mixture and add~
4-5 eggs {Mom always used 5 eggs}

~ In a small sauce pan, melt together, on LOW heat~

2 cubes butter or margarine
4 { 1oz.} squares unsweetened baking Chocolate

~ If the heat's too high, the chocolate will burn. Melt completely. Pour into your mixing bowl that has the other ingredients.

 Mix together well.~

Place in a greased and floured cake pan. Bake at 350 for 25-30 minutes

Pudding Cookies

I found this recipe at Sunday Baker here.

Pudding Cookies

 

Ingredients:

4 1/2 c. all-purpose flour

2 t. baking soda

1-1/2 c butter (3 sticks) softened

1-1/2 c. brown sugar, packed

1/2 c. white sugar

2 (3.4 oz.) pkgs. instant vanilla pudding

4 eggs, room temp

2 t. vanilla extract

4 c. of add-ins

( like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.

Finally, add the "fillers". { I like to use mini chocolate chips }

Bake for 8-12 minutes or until golden. I like mine slightly underdone, just a tiny bit golden.

These are just the perfect size and keep so nice all week long, if they last that long! I store them in ice cream gallon containers. So good!

 

Crock Pot Zuppa Toscana

1 lb. Italian sausage, cooked and crumbled 

2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices

1 large onion , chopped

1/4 c. bacon bit (optional)

2 garlic cloves , minced

2 c. kale or 2 c. swiss chard , chopped

16 oz. cans chicken broth

1 quart water

1 c. heavy whipping cream

 

Put everything but kale and cream in crockpot. Cover and cook on high about 4 hours. Add kale and cream and replace lid. Cook about another 10 minutes or so.
Enjoy!