Dione's peanut butter-butterscotch thingies

1 cup peanut butter chips
1 cup butterscotch chips
2 1/2 - 3 1/2 cups of corn flakes*

Melt peanut butter and butterscotch chips in microwave, stirring constantly until melted. Stir in corn flakes until completely coated. Drop by teaspoonfuls onto waxed paper lined cookie sheets.

(Dione says: These are the easiest things ever, the only way you can screw these up is by not stirring the chips often enough causing them to burn or form a big lumpy mess. Don't ask me how I know. I usually microwave them for about thirty seconds, stir, then microwave and stir every ten seconds until melted.

*I'm not sure how many corn flakes to add... I start with two cups and then keep adding more as long as there's enough peanut butter-butterscotch stuff to coat them. If you add too many corn flakes the thingies might not stick together quite right, but they'll still taste really good. And that's what's important, right?)

(Photo above, a new generation of cookie bakers - Amanda at three, baking chocolate chip cookies for the first time.)

What to eat when tragedy strikes (quoted from The Sweet Potato Queens' Book of Love)

“All tragedy is relative, of course. It could be anything from a car or plumbing failure to the death of the only woman in the world who has ever been able togive you a really great haircut. If you’re in any way upset by something – it’s a tragedy. A tragedy demands food, and lots of it. We Queens try to include items from all four major food groups – sweet, salty, fried, and au gratin. Balance is very important to us. You’ll also want to have friends on hand for the tragedy-thwarting feast. Under no circumstances, however, should you invite any of the a**holes who refuse to acknowledge the depths of your misery. They can stay home and fill up on water for all we care.

Chocolate is the main staple of sedative food – the undisputed queen of all the comfort foods. I know this in my deepest heart. I frankly don’t understand how people who are genuinely allergic to chocolate manage to put one foot in frontof the other, day after day; I’d have to throw myself in front of a bus. I thrive on chocolate. My system requires an abundance of it every day, just to function normally.

Chocolate Stuff
The Sweet Potato Queens’ drug of choice is clearly my famous Chocolate Stuff. I got the recipe from my mother, who called it something like ‘fudge pudding.’ None of my friends could remember the name, however; they’d simply beg meto make them ‘some of that chocolate stuff.’ The biggest problem with the recipe is that it doesn’t make very much. I’d recommend that you automatically double the ingredients. Doubled, it will make three pans. This has proven to be just enough. Unfortunately, it has to bake 40 to 50 minutes, which is a helluva long time when you’re suffering. Good news: It’s really just as fine – some factions argue better – eaten raw as fully cooked! We’ve been known to eat entire batches of it right out of the mixing bowl, skipping the baking altogether. Usually we’re content with leaving copious amounts of the precious goo in the bowl and sticking our faces into the bowl while the oven works its magic on the major portion. When you make your personal judgment call, keep in mind that the recipe contains eggs, at this point raw, and you may be risking your very life in pursuit of instant gratification. I’ve reduced the amount of flour by half and cooked it in the microwave for just eight and a half minutes, but you sacrifice texture this way, and I don’t recommend it. One of the most important qualities of Chocolate Stuff is its unique texture: really gooey on the bottom and sort of chewy, crunchy on the top. Nuts are optional. We take our desire for nuts by spells, and this carries over into many aspects of our lives. I’ll tell you how to make my Chocolate Stuff, but your best option is to kiss my ass six ways to Sunday and get ME to make it for you, because it’s always better when I make it myself. I don’t know why, I swear to God. The recipe I will give you does not omit any ingredients or instructions to sabotage your efforts. It just seems to know me, and it performs better in my hands. I even make it better than my mother, and it was her recipe to start with.

Here’s the deal: Beat two eggs with a cup of sugar and 1/2 cup of flour. Add 1/4 teaspoon of salt. In the microwave melt together 1 stick of real butter (I never use unsalted; I think it tastes flat) and 2 fairly heaping tablespoons of Hershey’s cocoa. Get regular Hershey’s in the darkbrown box – anything else is different and will screw it up. Dump thebutter-cocoa mixture into the other things, and stir it up good. Then add a running-over teaspoon of vanilla. I use real vanilla, but the grocery store kind won’t ruin it. Stir that up, too. If you decide to go for nuts, use a whole bunch of pecans, chopped up fine.Pour the Stuff into a greased loaf pan, set the loaf pan in a pan of water,and stick the whole business in the oven set at about 300 degrees [F.] Depending on how your oven cooks, it needs to stay in there for 40 to50 minutes. You can reach in there and tap on the top of it at 40 minutes. If it seems crunchy, I’d take it out. You can’t really undercook it, since it’s good raw, but you don’t want to overcook it and lose the gooey bottom so crucial to the whole texture experience.

Trust me. This will be the best thing that has happened to you in a very long time, possibly ever. From now on, for as long as you live, just the simple act of getting out the bowl to make Chocolate Stuff will have an incredibly assuaging effect on your psyche. I can say, without fear of contradiction, there is virtually nothing, not one situation, that can’t be faced with calm and grace and serenity if you have Chocolate Stuff. You can eat it and feel better fast, and when it wears off, you can just make another batch. Believe me, in no time at all, you’ll be grinning like a mule eating briars.”

(recipe contributed by Dione)

No-Bake Cookies

1/8 Tbsp. (?) salt
1/2 cup milk
2 cups sugar
4 Tbsp. cocoa
1/2 cup butter or margarine
1 Tbsp. vanilla
1/2 cup peanut butter
2 1/2 cups oatmeal

In a 3-qt. saucepan, combine salt, milk, sugar and cocoa, stirring well. Place on low heat and add butter, stirring until melted. Increase heat to medium. Bring to a boil for one minute. Remove from heat and add vanilla and peanut butter, stirring well. Add oatmeal and stir well. When mixture begins to get thick, drop onto waxed paper by the dozen. Cool and eat.

These are beat-the-clock cookies. You have to work fast or the batter will harden before they're dropped. Much more fun to make them with a friend, especially if you're making a double-batch, which you always should.

(recipe contributed by Dione)

The Seven Layer Tiramisu Eggnog Trifle that makes Dione giggle

(Please see comments to read why it makes me giggle)

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*
1 cup semisweet chocolate chips, finely ground in processor

Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.

Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.

Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover
.
Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.

Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)

*Available at Italian markets, specialty foods stores, and some supermarkets.Makes 16 to 18 servings.


Chocolate Leaves
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
40 assorted sizes of camellia leaves or lemon leaves, wiped clean
Gold dust* (optional)

Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F.

Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.

*Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

This wasn't the first time Deni brought up the idea of putting together a cookbook

From: Denise
Sent: Wednesday, January 14, 2004 6:20 AM
To: Darin
Cc: Dione
Subject: One more thing....

Okay - so I do have one more thing to add.... Wondered if you two might be interested in a "family" type cookbook. Was thinking we all have special recipes or recipes that we use all the time and are favorites for our kids - and it might be fun to share and put in a book for all of us to enjoy. I thought about this when Dione sent the Hot Fudge Sundae Cake recipe - and her story made it even more special. It would be fun to add little notes and such..... I also got Kyle's biscuits and gravy recipe last night when we absolutely love and I have just never had committed to paper - it would be fun to have a book or something. We could also add little tips and such - the funnier the better - based on our past experiences as cooks and housekeepers. I know you two must have a trillion of these!! Like Aunt Marge's statement that it ain't done 'til the fire alarm has gone off, etc., stuff like that.What do you think??Love, deni


"Darin " wrote:
Denise, you are trying to domesticate a lost cause!!! I'll talk to Chuck and see if I can write down some of HIS recipes that WE could contribute.

The N* family, Deni's
The T* family, Dione
The G* family, Chuck

He has some really good ones in his head.

I think you should call it "Trying to Get Darin To Cook"

(Dione, be sure to read the columnist in the Times Time Out today about the 20-month old toddler and the baby crib for her sibling that will be born in 6 months. Will make you feel less guilty for having to climb up on the dining room table with the chairs upside down to find some away-time!!!!)

From: Dione
Sent: Wednesday, January 14, 2004 11:31 AM
To: Darin, Denise
Subject: RE: One more thing....

Nah, I don't think Denise is trying to domesticate you, Darin. Where would the fun in that be? I like the idea of a cookbook, but I was picturing that a Sisters Cookbook should be/would be somewhat disorganized and heavily based in reality and all the fun that goes with it. (I don't see it professionally bound with an attractive leather cover, but rather thrown together somewhat haphazardly into a 3-ring binder as time permits... but that's just me.)

I don't cook either, so I was picturing my contributions being heavy on the desserts... and then I figured I could throw in the recipe for macaroni and cheese (in case your 16-month old runs away with the Kraft box)... or 10 ways to convince your husband to pick up Burger King... I sometimes throw out the Papa Murphy's pizza instructions with the plastic wrap, so I'd want those in there too...and then I figured I'd throw in a few recipes I'd like to try if I were someone else...( someone far more Martha Stewart-ty) such as the seven-layer eggnog tirimisu trifle with chocolate leaves that Cara wanted me to make for Christmas Eve...

I already emailed Deni that rather amusing story which is why I ended up sending her the hot fudge sundae cake recipe in the first place. And if Chuck gets to submit then Scott might want to also and that could get ugly. But I wonder if I could track down the homemade frappucino recipe he wrote for Darin. That was a goody... Don't throw that Times article away yet Darin...we only get the newspapers on weekends now since Scott is punishing them for always throwing the paper where his sprinklers drown it... Love you both,Dione


Subject: On the other hand...
Date: Wed, 14 Jan 2004 17:39:26 -0800
From: "Darin"
To: "Dione" , "Denise"

OK, I’m starting to see this whole Nelson Sister thing is profit-making, a potential best seller, like the Sweet Potato Queens.

Whose bright idea was this cookbook thing anyway?

Date: Mon, 20 Feb 2006
From: "Denise"
Subject: Grandma Bea's Cookie Recipe
To: "Dione", "Darin"

Hi there!!

Crazy question - do either of you have Grandma Bea's Butter Cookie recipe? I have the recipe for the apricot filling she used to put in them......

Do you suppose Aunt Janice might have? Boy - I would love to get my hand son this and some of those other doughnut/cookie recipes Grandma Bea used to make... I just found an old Grace Lutheran cookbook with a couple of her recipes - but I don't recall them....

I really would love to make some kind of a recipe book for us.... us sisters and families... getting together a few of my all time favorites for Karyn right now - have xeroxed copies and so just giving them to her loose.... in all the mess ran across a handwritten recipe from Mom of Grandma's Apricot filling and it brought back so many memories!! She used to send these cookies home with Roger and I to Las Vegas and we would have the whole plate eaten by Bakersfield I think! :))

Anyway - any old recipes you could come up with - will get them together and publish a book or something!!

Love, deni

Dione's French Apple Pie

Mix together and pour into a pie crust (deep dish works best):
5 1/2 cups Granny Smith apples, peeled and sliced
(1 Tbsp. lemon juice only if lemons aren't tart)
1/2 cup sugar
1/4 cup light brown sugar
3 Tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon

Top with mixture of:
3/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar
1/3 cup butter, softened

Bake at 375 for 50 minutes.

Dione's Chicken Enchiladas

3 - 4 boneless chicken breasts
10 flour tortillas
large can enchilada sauce (2 20-oz cans are better)
large block of swiss cheese* (1 - 1 1/2 lb., grated)
chopped olives
green chiles
slivered almonds
onions

topping:
8 oz. sour cream
15 oz. chicken broth
1 1/2 tsp corn starch

Cut chicken into pieces and brown in pan. While cooking, start topping by adding corn starch to chicken broth (do it cold says Dione, adding corn starch to hot chicken broth will make it lumpy. Don't ask me how I know.) Stir with whisk and put on medium heat. Once it starts to thicken, add sour cream and move to back burner on med-low.

In a deep skillet bring enchilada sauce to low boil and put one tortilla in 'til soft (1 - 1 1/2 minutes) Remove carefully, put on plate and make another. When you've got about five done, start assembly line: add chicken, cheese, almonds, chiles, olives, onions.**

Roll 'em (flip over a tiny bit, flip in ends, then roll). Lay seam side down in baking pan. Do the same with remaining tortillas. Usually takes a 9x13 plus a small one. If there is enough enchilada sauce, spread some on bottom of pan. Spread leftover assembly line ingredients on top. Pour sour cream mixture over the top.

Bake at 375 degrees for 20 minutes.

Serve with hot rice (which takes an hour so start it first!)

* I use 1 lb. jack plus 1/2 lb. mozarella

** I used to roll the enchiladas like this but it took forever and my entire kitchen would end up covered in enchilada sauce. Now I just tear up the tortillas and make this as a casserole, in layers... a layer of tortillas, pour on some enchilada sauce, add the chicken and other stuff, another layer of tortillas, more enchilada sauce, etc... then the topping. So much easier, a whole lot less messy and tastes just as good.

The Hot Rice that's supposed to go with Dione's enchiladas

1 1/2 cups rice
3 cans of beef consumme
whole green chiles (bigger can, 3-4 chiles)
small block jack cheese

In skillet, brown rice with butter. Cut chile in half, open and cut in half again.

Cut cheese into thin strips (finger-size) wrap chiles around cheese, lay seam-side down in pyrex baking dish.

Add 1 can of consumme to rice and simmer until all our most has soaked in. Pour rice on top of chiles and add to remaining cans of consumme.

Bake at 375 for one hour

(one can consumme per 1/2 cup rice if you want to make more or less)

World's Best Carrot Cake (according to Deni 12/95)

2 cups sugar
4 beaten eggs
1 1/2 cups oil
3 tsp. vanilla (or more)
2 cups flour
3 1/2 cups grated carrots
3 tsp. soda
3 - 4 tsp. cinnamon
1 tsp. salt (optional)

Mix all dry ingredients together. Add liquids. Mix well. Blend in carrots. Put in greased and floured 9x13 pan or 3 layer pans. Bake at 325 degrees, 9x13 1 hour or more and approximately 45 minutes for layer pans. Top with cream cheese frosting.

Carrot cake frosting

1 8 oz package cream cheese
1 stick butter or margarine
1 box powdered sugar
nuts (optional)

Blend butter and cream cheese with powdered sugar. Mix well. Spread on cooled carrot cake. Top with nuts if desired.

(Photo of Denise as a little girl. How cute is she!?!?)

Fun & Fantasy Apple Cake

2 cups sugar
1 1/2 cups oil
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1/2 - 1 cup walnuts, coarsely chopped
2 cups apples, pared, cored and chopped

In a large bowl, combine sugar, oil, eggs, flour, soda, salt, cinnamon and vanilla. Mix together with walnuts and apples, then add to sugar and flour mixture. Mix all ingredients and spread in ungreased 9x13 pan.

Bake at 350 for approximately 45 minutes.

(recipe from Mom, contributed by Dione)

A quick search on the word "cook" in my sisters' email folder revealed, among other things:

Date: Sat, 19 Jul 2003 18:02:00 -0700 (PDT)
From: "denise"
Subject: like this...
To: dione

Darin and I go back and forth like this several times a day. I love it. Sometimes it is about nothing. About maybe how she has been chasing the Fed Ex guy around the parking lot - and there is chicken fried steak at the cafe and no one to join her.

I'll tell her how I almost burned down the kitchen cooking breakfast, spent the morning hosing the dog pee/poop off the back porch. Real important stuff you see.

Every once in a while we have something drastically important to say to each other. Like the morning I found out Karyn had her tongue pierced and I was fit to be tied!!! She was the first one I turned to cuz I knew she would let me rant and vent.....

and this:


Date:Wed, 16 Oct 2002 15:04:55 -0700 (PDT)
From: "Dione"
Subject: The Five Secrets to a Great Relationship
To: "Cara" , "Darin"

Aha!!!

The Five Secrets to a Great Relationship
1. It is important to find a man who works around the house, occasionally cooks and cleans and who has a job.
2. It is important to find a man who makes you laugh.
3. It is important to find a man who is dependable and doesn't lie.
4. It is important to find a man who's good in bed and who loves to have sex with you.
5. It is important that these four men never meet.

Basic Crepes

1/2 cup all purpose flour
1/2 tsp. salt
1 1/2 cups milk
2 Tbsp. butter, melted
3 eggs

In medium bowl whisk all ingredients together until smooth. Batter should be consistency of whipping cream (that's whippING cream not whippED cream says Dione... You can beat this stuff for days and it will never reach the consistency of WHIPPED cream, don't ask me how I know.)

Refrigerate batter 30 minutes. Heat crepe pan (or a non-stick pan with rounded sides says Dione) over medium high heat until hot; brush with oil. Pour 3 Tbsp. batter into pan; tilt pan so batter covers bottom of pan. (Actually better yet, have Scott do this part, says Dione... cuz he's really good at it and can flip them up in the air with ease.) Cook crepe until light brown on both sides, turning once. Repeat until all batter is used. Cool crepes. Place waxed paper between crepes when stacking.

Note from Dione: While the crepe is still hot, top with any combination of: chocolate chips, nutella, nuts, whipped cream, powdered sugar, syrup or pretty much whatever makes you happy. The recipe, which I got from the Carnival Creations cookbook says it makes 20 but Scott never gets that many.

(recipe contributed by Dione)

Dione's Chocolate Kahlua Cake

1 chocolate cake mix with pudding in the mix
1 small package instant chocolate pudding
1/4 cup oil
3 eggs
1 16 oz. sour cream
1 cup chocolate chips
1/2 cup nuts (pecans are good)
1/2 cup kahlua

Mix all of the above in a large bowl (Do NOT use an electric mixer). Pour into greased/floured bundt pan and bake at 350 degrees for one hour or until tests done. Sprinkle with powdered sugar and enjoy!

Grandma Bea's Doughnuts

Beat well:
8 egg yolks (or 4 whole eggs)

Beat in:
2 cups sugar
4 Tbsp. soft shortening

Stir in:
1 1/2 cups thick buttermilk

Sift together and then stir in:
7 cups flour
4 tsp. baking powder
2 tsp. soda
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Chill dough 2 hours. Heat fat while rolling and cutting doughnuts. Fry until brown. Drain over kettle, then on absorbent paper in warm place. Seve plain, sugared, or glazed.

Note: the amount and kind of spice mayb be varied to suit individual taste. 2 tsp. vanilla can be used in place of spices.

Temp of fat: 370 to 380 degrees F.
Amount: 4 dozen doughnuts

Grandma McGraw's Chocolate Pudding

Sift together:

1 cup sugar
3/4 cup flour
3 heaping Tbsp. cocoa

1 quart scalded milk (hot but not boiling says Dione... cuz I had to check with Mom)

Add dry ingredients slowly, stirring constantly. Cook for about 5 minutes. Remove from heat. Stir in 1 tsp. vanilla and about 1 Tbsp. butter. Mmmm...

Grandma Bea's Haystacks

12 oz. pkg. butterscotch chips
1 cup peanut butter (or peanut butter chips says Dione)
1 can chow mein noodles
1 cup miniature marshmallows

Melt chips and peanut butter in double boiler (or microwave carefully says Dione). Add noodles and marshmallows. Drop by spoonfuls on wax paper. Chill (in other words, relax, says Dione).

Crock Pot Chicken and Dumplings

INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I've never used the refrigerated dough because I don't usually have it on hand, bisquick dumplings - recipe on box -work just fine - Dione)

DIRECTIONS:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

(recipe contributed by Dione)

Brunch Cake

Butter a 9 x 13 inch pan. Remove crusts and evenly place a layer of bread slices. Add on top of bread:
2 cups chopped ham or 1 lb. fried bacon, crumbled
¾ cup shredded cheddar cheese
½ cup chopped onion (or try 2 tablespoonsmustard)

Add another layer of bread:
6-8 eggs (beaten) with 1 ¾ cups milk

Pour over all of above, cover with foil andrefrigerate overnight. Bake uncovered at 350 degreesfor 30 minutes.

Top with:

¾ cup shredded Cheddar cheese
1can cream of mushroom soup

Bake 30 minutes more; cover with foil and leave in warm oven until ready to serve. This recipe came from “Favorite CHS Recipes”(Children’s Home Society) pg. 119

(recipe contributed by Deni)

Grandma Bea's Hot Dish

1 lb ground beef, browned
1 large can chow mein noodles
1 cup chopped celery
1/2 cup onions
1 can chicken and rice soup
1 can cream of chicken or cream of mushroom soup
1 10 oz package mixed frozen vegetables

Saute celery and onions; add to meat. Add soups andvegetables. Mix in most of the chow mein noodles(save some to sprinkle on top). Bake in casserole for 1 hour at 350 degrees - Bernice Nelson

(recipe contributed by Deni)

Hot Fudge Sundae Cake

No messy clean-up with this one. Just mix and bake in the same pan. Serve with vanilla ice cream.

1 cup all-purpose flour
3/4 cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water
1 pint vanilla ice cream

Preheat oven to 350 degrees F

In ungreased 9 x 9 inch square pan stir together flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving. Makes 9 servings.

(recipe contributed by Dione. Photo of Amanda, almost two)

King Ranch Chicken

4 skinless, boneless chicken breast halves
1 tablespoon chicken bouillon
1 cup chicken broth
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup diced red bell pepper
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) cans chili beans, drained
12 (8 inch) flour tortillas
3 cups shredded Colby-Monterey Jack cheese
Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.

In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.

Preheat oven to 350 degrees F (175 degrees C).

In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.

Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

(recipe contributed by Dione, photo in memory of whatshisname)

Easy Mexican Casserole

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

(Dione says: I always add a packet of taco seasoning to the meat and I use torn up flour tortillas instead of tortilla chips because I always think the chips will get soggy. Sometimes I'll throw some chips on top if we have them.)

(recipe contributed by Dione)