Brownies

After a conversation with my cousin Kathy, I decided to tweak my favorite brownie recipe. You can see it in the photo to the left, typed on a recipe card. Yes, I used a typewriter to do that, a long time ago.

Below is the original recipe, with healthy ingredient substitutions in brackets.

We all need a treat once in a while, and these turned out to be pretty tasty. I hope you like them!

Brownies

1/2 cup butter [1/4 cup butter and 1 single serving no-sugar-added applesauce]

6 Tbl. unsweetened baking cocoa powder

1 cup sugar [1/2 cup honey]

2 eggs

1 tsp. vanilla

1/2 cup flour [whole wheat flour]

dash salt

1 cup walnuts

Melt butter in large glass mixing bowl in microwave (about 40 seconds). Stir in cocoa and honey. Beat in eggs and vanilla. Add flour and salt. Stir in walnuts. Spread in 8 inch square baking pan that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 20-25 minutes.

Chicken and Rice Soup

This soup is very mild flavored. If you'd like, you may add a bit more salt to taste but we prefer it the way it is -- not too salty.

The original recipe called for mushrooms, but I substituted carrots since Randy doesn't care for mushrooms.

Be sure to use bone-in chicken breasts. They add more flavor to the soup than boneless chicken does. Plus, they are less expensive.

Chicken and Rice Soup

Yield: 8 cups

2 skinless bone-in chicken breast halves (about 1 pound)

7 cups low-sodium chicken broth

2 cups thinly sliced or chopped peeled carrots

1 cup chopped onion

1 cup sliced celery (include the leaves)

3/4 cup brown rice (not "minute rice")

2 tsp. crushed garlic

3/4 tsp. dried thyme

3/4 tsp. dried rosemary

1/8 tsp. ground white pepper

Coat a 4-5 quart pot with nonstick cooking spray and preheat over medium-high heat. Add the chicken breasts and cook for a couple of minutes on each side or until the chicken is nicely browned.

Add all the remaining ingredients to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes or until the chicken is tender and thoroughly cooked. Remove the chicken from the pot and set aside to cool enough for handling. Cook the soup for an additional 30 minutes or until the rice and vegetables are tender.

Pull the chicken meat from the bones, and tear it into bite-sized pieces. Add the chicken to the soup, and simmer for an additional minute or two. Serve hot.

Granola

Mmmm, this is baking as I write this and it smells heavenly!

This recipe is the result of surfing the web and combining the ingredients that appeal to me from the myriad of granola recipes available. Well, I can't really say all because I'm sure there are many many more out there.

Feel free to add and subtract ingredients to your liking and personalize your own granola recipe.

What do you like in your granola?

Granola Recipe

2 cups rolled oats (not instant)
1 cup sliced almonds
1/4 cup chopped pecans
1/2 cup sunflower seeds
1/2 cup unsweetened coconut
1/4 cup toasted wheat germ or ground flax seeds

1/2 - 1 tsp. ground cinnamon
1 cup dried fruit (ideas: raisins, dried apricots, craisins and dried apple)
1/4 cup canola oil
1/2 cup honey

Mix the dry ingredients, except the dried fruit, in a large bowl.

Measure oil into the measuring cup and swirl it around before pouring into bowl.

Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.

Toss everything together until evenly coated and then spread out evenly in a baking pan.

Bake at 300 degrees for 30 minutes, turning and stirring it with a spatula every ten minutes or so until it is an even golden brown.

After it is finished cooking, return the baked granola to the mixing bowl, add the dried fruit and stir to combine. Let cool at room temperature. Store in a tightly sealed container.