Creamy Tomato Soup with Basil
a la  Carlie

2 stalks chopped green onion
2 garlic cloves, minced
olive oil
1 can (28 oz) crushed tomatoes
10 oz chicken broth
1 1/3 c water
2 T fresh minced basil
pepper to taste
1/2 c heavy whipping cream

Saute onion and garlic in oil until tender. Puree or blend the tomatoes with broth, add with water and pepper to saute. Add basil, Bring to a boil, then reduce to simmer for at least 10 minutes. Add cream and heat through for just a couple minutes- don't let it boil.

Chef's note: Fresh basil is best, but you can use dried. Although, I would start with only 1 T.

Reuben Chowder
tweaked by Carlie

1 small onion, sliced
1 T olive oil
about 30 oz vegetable broth (or 2 14 1/2 oz cans)
14 1/2 oz (1 can) beef broth
2 t prepared horseradish
1 i Worcestershire sauce
1/2 t ground mustard
1/4 t celery salt
5 oz deli corned beef, chopped
1 c sauerkraut, rinse and well drained
2 slices rye bread, cubed
4 slices swiss cheese

Saute onion in oil until tender. Bring veggie and beef broths to a boil, stir in horseradish, W sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low, cover and simmer for 10 minutes.
Ladle soup into 4 ovenproof bowls. Top with bread cubes and swiss cheese. Broil about 3-4 inches from heat for 2-3 minutes, or until cheese is melted.

Chef's note: I am not a fan of sauerkraut, but I do like Boar's Head version of it- it actually does taste like a vegetableand not just vinegar. I also used sourdough bread and provolone cheese instead. Delish.

Pumpkin Cranberry Bread
Amish Friendship Bread Varation

1 c bread starter
3 eggs
1/2 c oil
1/2 c pumpkin puree
1/2 c milk
1 c sugar
2t cinnamon
1 t ginger
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 c flour
1 box vanilla instant pudding
1 c cranberries, coarsely chopped
1 c walnuts, chopped

Grease pans. Preheat to 325.
Add all the ingredients to the starter in order. Pour into pans and bake, about 1 hour for loaves or 40 minutes for muffins. Done when toothpick comes out clean. Cool in pans until bread loosens, then turn out to a serving dish.

Chocolate Mint Parfait Bars
a la Barbara Wright

Base:
1 pkg Devils Food cake mix
1/3 c butter or margarine, softened
1 egg
1/2 t mint extract

Filling:
1 envelope unflavored gelatin (knox)
1/4 c boiling water
4 c powdered sugar
1/2 c margarine or butter
1/2 c shortening
1/4 t mint extract
8-10 drops green food coloring

Frosting:
1 1/2 c chocolate chips
4 1/2 T margarine or butter

Grease 15x10" jelly roll pan (a larger cookie sheet with edges). In a large bowl combine all base ingredients at low speed until crumbly. Press into pan bottom (really get into this- it is a finger-dirtying job). Bake at 350 for 10 minutes. Cool.
Dissolve gelatin in boiling water (stir it fast to dissolve it). In a large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add butter, mint extract and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 c powdered sugar until smooth. Spread evenly over cooled base.
In a small saucepan over low heat, combine chocolate chips and butter, stirring constantly until melted. Spoon frosting over filling, spreading carefully to cover.
Chill until firm. Cut into bars.

*note: these were delicious, and I am anxious to try it with a different flavor than mint, perhaps raspberry?

Fudgey Brownies
a la Rachel Vega

In a sauce pan, and over med low heat, combine the following while stirring constantly until melted and combined.
1 C. plus 2 TBS baking cocoa (if you want ultra rich brownies, use Hershey's Special Dark Cocoa)
1 C. plus 2 TBS butter

Remove from the heat and add, gently stirring until combined:
2 C. sugar

Crack and whisk in a separate bowl:
3 eggs

Add a small splash of the eggs to the chocolate mixture, stirring immediately but gently. Drizzle in the rest of the eggs, stirring constantly.

Add and stir until combined:
1 C. flour

Pour batter into greased 9x13 pan and spread even. Bake at 325 for 25-30 minutes or just until a toothpick comes out pretty clean.