Readers’ Favorite Recipes

• In a mediium saucepan, melt the butter & chocolate over low heat.
• Remove from heat and allow to cool for 30 minutes
• Pour melted butter/chocolate mixture into mixing bowl
• Beat in sugar
• Blend in eggs one at a time, beat until ribbon stage is reached. *
• Add Vanilla
• Stir in flour and mix well
• Spread batter in a greased 9 " round baking pan.
• If desired, the baking pan can be lined with parchment paper to make it easier to remove brownies when they are done baking.
• Bake at 350 degrees for 30 minutes
• Caution: do not overbake!
• Remove from oven and allow to cool
• After brownies have cooled for at least 1 hour, cut into 8 slices

Optional Brownie Pizza Toppings

• a simple glaze can be made from powdered sugar (1 cup powdered sugar, 2 tsp vanilla and 2 - 4 tablespoons of milk blended together)
• powdered sugar can be sifted over the top of the brownie
• raspberry sauce from the grocery store can be drizzled over the top of the brownie pizza
• for even more chocolate flavor, chocolate sauce can also be drizzled over the brownie pizza

• line the baking sheet with parchment paper. The parchment paper will make clean up a breeze! If you don't have parchment paper, spray the pan with cooking spray or pan spray.
• In a large saucepan, bring the water to boil
• Add the brown sugar and the pumpkin pie spice
  
• Bring the mixture to a full boil over medium heat. Stir occasionally
• Once the boiling stage is reached, allow syrup to boil for 5 minutes without stirring
  
• remove from heat, add pecans
  
• Stir the mixture until it begins to sugar.
  
• Once the pecans are coated, pour onto the prepared baking sheet
  
• spread nuts so that they don't clump together.
  
• Toast in a 350-degree oven for 15 to 20 minutes
• cool completely before storing in an airtight container
  

• in a medium mixing bowl, mix together the flour, sugar, salt & baking soda
  
• add 1/4 cup dutch process cocoa , mix dry ingredients together
  
• make 3 wells or indentations in the dry ingredients. In one well, add 1 teaspoon of vanilla extract, in another well add 1 tablespoon of herbal vinegar, and in the final well add 1/3 cup of vegetable oil.
• Pour 1 cup of water over the entire mixture and stir until well mixed.
  
• line the 9 in round pan with parchment paper
  
• Pour the batter into the prepared pan.
  
• Bake at 350 for 30 to 35 Minutes.
• Check to see if the cake is done by inserting a toothpick into the center
• If the toothpick comes out clean , the cake is finished baking. if not, bake for a few more minutes and re-test
• Once the cake is finished baking, place pan on wire rack and allow to cool
• After the cake has cooled, run a thin spatula along the sides to help loose the cake.
• Invert the cake onto the cooling rack Remove the parchment paper from the bottom of the cake. Invert the cake on to a serving platter
• Dust the top of the cake with powdered sugar .
  
• cut cake into slices. Add a dollop of whipped topping if desired
  

• While wearing gloves, break up the ground beef into small pieces. Chop or break up the chorizo sausage. Add to stock pot
• Add 2 cups beef broth and stir
  
• Bring to a boil, reduce heat and simmer for 15 minutes. Add 3/4 cup of chopped red onion. Simmer for an additional 15 minutes. Stir frequently while simmering
  
• Combine 3 tablespoons Chili Mix from Mad Dash Mixes, 1/2 tablespoon of unsweetened cocoa and 2 teaspoons of Caribbean Jerk Seasoning from Mad Dash Mixes in a small bowl and blend well.
  
• Add the spice blend to the stock pot with the meat/onion and broth mixture. Stir well
  
• Add the minced garlic, 1 Tablespoon Balsamic Vinegar and 1/2 Tablespoon Worcestershire Sauce to the stock pot. Stir until everything is mixed together.
• Drain & Rinse 1 can of Kidney Beans and add to the stock pot.
  
• Add the can of diced tomatoes and the bay leaf. Bring to a boil and then reduce heat. Simmer for 40 minutes. If chili appears to be too thick , add a little water to help thin it.
  
• while the chili is simmering, prepare the spaghetti according to package directions. Once the spaghetti is finished cooking, drain and set aside.
• Be sure to remove the bay leaf from the stock pot of Chili once it is finished simmering.
• Prepare bowls of assorted toppings for the Chili. Toppings can include extra shredded cheese, chopped onions and oyster crackers (if you can find them!)
  
• place a portion of spaghetti on the oval plate. Top with the Cincinnati Style Chili. Add shredded cheese. Extra onions can be added. Serve with oyster crackers, corn chips or croutons if desired.