Sheet Pan Brownies (Sarah Wixom)

6 oz. bakers unsweetened chocolate

3 sticks of butter

Melt in saucepan (2 1.5 Qt)

Remove from heat, add:

3 cups white sugar

3 tsp. vanilla (less to taste)

Cool down

Whip in 6 eggs (with wooden spoon)

Add

2 cups of flour (add ¼ more if want cakier)

Whip super fast for 30 seconds – incorporate everything

Add chocolate chips (Ghiradelli 60% bittersweet is delicious in these)

Butter the sheet pan (large cookie sheet)

Bake 18-20-22 minutes at 350

Janae's Twin Mountain Muffins

This is a really versatile biscuit-like muffin recipe.  Janae brought them to me with jam swirled in.  We've added garlic.  They've been great every way we've tried them.

Makes 1 dozen
Preheat oven to 375 degrees

1/4 cup butter
1/4 cup sugar
1 egg, beaten
1/2 tsp. salt
3 tsp. baking powder
1 cup milk
2 cups four, stirred and measured

Cream butter and sugar.  Add egg; blend.  Add sifted dry ingredients alternately with milk.  Bake in buttered muffin pans 25 minutes.

Janae's Creamy Chicken and Wild Rice Soup

2 boxes wild rice (Rice-a-Roni style, or plain wild rice with ramen seasoning packet)
3 lb. diced carrots
3 stalks celery - sliced
2-3 Cups chicken - chopped
1/2 C. butter
3/4 C. flour
8 C. chicken broth
1 C. half and half
1 tsp. pepper

In a separate saucepan, cook rice according to directions.

In a stockpot, saute veggies in butter.  When tender, add flour and stir for 1-2 minutes.  Add broth slowly and cook until thickened.  Add chicken and rice.  Turn heat to low and stir in half and half.  Heat through and serve with seasoning.

One Pan Mexican Quinoa

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

From:  https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Whole Wheat Waffles

From:  https://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe

For my family (including Grandma and Grandpa), I typically have to 4x this recipe.

Ingredients

• 1 1/2 cups (170g) White Whole Wheat Flour (6 cups)
• 2 teaspoons baking powder (2 Tbsp + 2 tsp)
• 1/2 teaspoon salt (2 tsp)
• 2 tablespoons (25g) granulated sugar (1/2 cup)
• 1 large egg (4)
• 1 1/2 cups (340g) lukewarm milk (6 cups)
• 5 tablespoons (71g) melted butter or 1/3 cup (67g) vegetable oil (1 1/3 cup)

Instructions

1. Preheat your iron while you make the waffle batter.
2. Whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the egg, milk, and butter or oil.
4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's OK.