Quick And Easy Fudgey Brownies
4 oz Hershey's Unsweetened Baking Chocolate Broken Into pieces
3/4 c Butter or Margarine
2 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
1 c All-purpose flour
1 c Chopped nuts; (optional)
Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In large microwave-safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost, if desired. Cut into squares. About 24 brownies.
Quick And Easy Lemon Cheesecake
1 Graham cracker crust, baked
8 oz Pkg cream cheese
2 c Milk
1 pk Lemon instant pudding
Whipped cream, optional
In a small mixer bowl, beat the cream cheese until creamy. Gradually add the milk; beat until well blended. Add the pudding; beat 1 minute. Pour into cooled crust. Chill well. Top with a sprinkling of graham cracker crumbs and serve with whipped cream, if desired.
Quick and Easy Mexican Bean Soup
4 sl Bacon; diced
1 md Onion; chopped
30 oz Pinto beans (2 15 oz. cans); undrained
1 cn Chicken broth
1/2 c Water
1/4 c Loosely packed cilantro; (up to 1/3)
1/3 c Picante sauce
In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes.
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