The Perfect Brownies

This recipe is from Julie Hales and it is REALLY good, fast, easy and great when you need to feed a lot of people. THE PERFECT BROWNIES 3/4 c. Margarine 3 c. sugar 1/2 c. cocoa 6 eggs 2 3/4 c. flour 1 tsp. salt Mix it all together and pour on a greased jelly roll pan. Bake for 25 minutes at 350 degrees. They are much better under done than over done. FROSTING 1/2 c. margarine 3 Tbsp. cocoa 3-4 Tbsp. milk place the 3 ingredients in a bowl and put in the microwave until the butter is melted. Then add: 2 1/2 c. powdered sugar Mix with blender until it is smooth and then pour over the brownies when they are hot.

Tortellini with Pesto & Sun-Dried Tomatoes

We love anything with cheese and pasta at our house, especially Brooke, so Brooke picked this recipe for her dinner night.

TORTELLINI WITH PESTO & SUN-DRIED TOMATOES

2 packages (9 ounces each) refrigerated Three Cheese Tortellini
1/2 cup Refrigerated Pesto with Basil
1/4 cup sun-dried tomatoes, drained and chopped
1/2 bunch basil, chopped
1/2 cup (2 ounces) shredded Parmesan cheese

Prepare pasta according to package directions. Drain; toss with pesto, sun-dried tomatoes, basil and cheese. Serve hot or at room temperature.

Onion and Herb Focaccia Bread

Truth be told, I haven't tried this recipe yet but it comes from an AWESOME source, Julie Hales, whom I totally trust. So, I love this type of bread and I will try it sometime soon.

ONION AND HERB FOCACCIA

3 1/2 cups flour
1 tsp. sugar
1 tsp. salt
1 package(1 scant Tbsp) quick rise active dry yeast
1 cup water
2 Tbsp. vegetable oil
1 egg
1 to 2 Tbsp. olive oil
1/2 red onion, sliced thin
1 tsp. rosemary or basil

Coat a large baking sheet with nonstick cooking spray; set aside. In the large bowl of an electric mixer, combine 1 cup of the flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil in a small saucepan until very warm (120-130 degrees). Add warm liquid to the flour mixture, along with the egg. Beat at low speed until moistened, then beat 2 minutes at medium speed. Stir in by hand an additional 1 3/4 cups of the flour. Continue stirring until dough pulls away from sides of bowl.

Turn dough out onto a well-floured surface and knead in the remaining 3/4 cup flour. Knead until dough is smooth and elastic, about 5 minutes. Invert bowl over the top of the dough and allow it to sit for 5 minutes. Place dough on prepared baking sheet and roll or press into a 12-inch circle.

Spray a length of plastic wrap with nonstick cooking spray and cover dough loosely; gently place a cloth dish towel over the wrap. Let dough rise in a warm place until double in bulk, about 30 minutes. Remove cover from dough. With your finger or the handle of a wooden spoon, poke holes in dough 1 inch apart. Drizzle olive oil over top of dough. Separate onion slices into rings and arrange on loaf; sprinkle evenly with rosemary or basil. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Remove immediately from baking sheet and cool on wire rack. Makes 16 servings.

NOTE: Focaccia is extremely versatile and can be flavored with many different herbs, onions, and cheeses, so experiment with your favorites. Julie's favorite is to add Fetta cheese, Basil and Tomatoes, then cook it. Doesn't that sound wonderful?

To freeze, wrap cooled loaf in plastic wrap or aluminum foil and store in freezer for up to 3 months.

Nutrition (per serving): 136 calories