Fudgy Brownies ~

# 1.
11/3 cup flour
1 tsp baking powder
1/2 tsp salt

#2.
1 cup margarine...melted
remove from heat, stir in 1 cup cocoa

#3.
Blend in with #2
2 cups sugar
4 eggs
11/2 tsp vanilla
Then blend in #1 and add 1 cup chopped nuts ( optional )
Pour into a 9x13 pan
Bake at 350 for 30 mins

Fudgy Frosting....
Combine 3 Tablespoons melted margarine
1/4 cup cocoa
Blend in... 1/4 cup milk
1/2 tsp vanilla
2 cups icing sugar
Spread on brownies... let set
Got this recipe from my friend Barb Sinclaire....

CHICKEN DELIGHT ~

3 Chicken breasts halved
( I used thighs and drumsticks )
Put in a 9 x 13 pan
1 can of cream of chicken soup
( can use mushroom )
1 cup mayonnaise
1 - 2 curry

Mix the soup, mayonnaise and curry together
and spread over chicken in pan.
Bake uncovered 40 mins at 350 degrees.
You can also mix 1 cup Parmesan cheese and
half a cup of herb seasoned breadcrumbs and sprinkle on top
of chicken after chicken is baked... then drizzle 6 or 7 Tablespoons
of melted butter on top.

I just made this dish for the first time on Father's Day,
and it was a real hit with everyone.
I did'nt put the topping on though... but sounds
good with that also.
I got this recipe off the internet... Mmmmm enjoy !!

JAPANESE CHICKEN SALAD

2 TBSP toasted sesame seeds
1/2 cup toasted slivered almonds
2 cups cooked chicken cubed
1 small head cabbage shredded
3 oz pkg instant chicken noodles crumbled
2 cups green onions

Dressing :
1 pkg noodle seasoning
1/2 cup salad oil
3 Tbsp vinegar
1 tsp MSG
1 tsp salt
1/2 tsp pepper

Toast sesame seeds at 350 degree oven for 5 mins or
until golden... watch carefully
Remove from oven and set aside.
Put cooked cubed chicken into a large bowl, add cabbage,
crumbled noodles and green onions.
In a small bowl mix packet of seasoning oil,
vinegar,sugar, MSG, salt and pepper
Stir together.
Pour over chicken and cabbage mixture. Stir.
Store in covered bowl overnight in the fridge
to marinate.
Just before serving, add seeds and nuts... toss lightly
Serves 6

HAWAIIAN CHICKEN WINGS

1/2 cup Soya Sauce
1/4 cup sugar
1/4 cup margarine
1/4 cup water
1 small onion chopped
1 clove garlic or garlic salt
1 tsp ginger

Mix all together, and pour over chicken wings..cover with tin foil
Put in a 350 degree oven, stirring occasionally
Enjoy ^^

MAGIC SQUARES

3/4 cup margarine
2 cups Graham Cracker Crumbs
mix together and press into the bottom of 9 x 13 pan
Layer on top...
1 can eagle brand milk
1 package chocolate chips
1 package butterscotch chips
11/4 cups coconut
Bake at 350 degrees for 25 mins or until lightly brown

PUMPKIN BARS

4 large eggs
1 cup sugar
1 cup oil
1 teaspoon salt
15 ounce can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon

Beat eggs, sugar, oil and pumpkin until fluffy.Stir together dry ingredients.add to pumpkin mixture (mix thoroughly).Spread batter into ungreased pan.Bake at 350.bake for 25-30 minutes.

PINK LEMONADE CUPCAKES

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring
Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink., spread onto cooled cupcakes