Marvelous Recipes

Packaged fudge brownie mix makes this rich, delicious, chocolate treat, quick and simple to prepare.

1 (19.8 or 21.5 oz) package fudge brownie mix
3/4 cup chopped walnuts
2 cups semi-sweet chocolate chips
1/4 cup butter or margarine
1 (14 oz) can sweetened condensed milk*
1-1/4 teaspoons vanilla extract

1. Prepare brownie mix according to package directions; stir in walnuts. Spread evenly in bottom of a greased 13×9-inch baking pan. Bake at 350 degrees F for 25 to 30 minutes or until center is set.

2. In a large microwaveable bowl, combine chocolate chips, butter or margarine, sweetened condensed milk and vanilla extract.

3. Microwave on high for 3 minutes, stirring after each 1 minute, until chocolate chips are melted and mixture is smooth. Spread evenly over brownie layer. Cool. Chill 2 hours. Cut into bars. Makes 24 to 36 bars.

*Do Not use evaporated milk.

Emily

Nothing warms the heart like a bowl of hot flavorful soup. This delicious chicken soup will quickly become a favorite.

1-1/2 pounds boneless, skinless chicken breasts, cut into thin strips
2 tablespoons canola oil
2 (14-1/2 oz) cans chicken broth
1 (16 oz) package frozen corn, thawed
1 (14-1/2 oz) can diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 (4 oz) can chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper

1. In a large skillet over medium-high heat, sauté chicken in oil until lightly browned. With a slotted spoon, transfer chicken to a 5 quart slow cooker. Add remaining ingredients and stir to combine.

2. Cover and cook on Low for 7 to 8 hours. Stir before serving. Makes 8 to 10 servings.

Emily

For your next get-together with family or friends, try this flavorful, meaty chili. It is so easy-to-make and can be served right from the slow cooker!

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into bite-size pieces
1 (28 oz) can stewed tomatoes, undrained
1 (14-1/2 oz) can stewed tomatoes, undrained
2 (8 oz) cans tomato sauce
1 (16 oz) can kidney beans, rinsed and drained*
1 cup chopped celery
1 cup chopped sweet onion
1/2 cup chopped green pepper
2 tablespoons dried parsley flakes
1-1/2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper

1. In a large skillet over medium-high heat, cook bacon until crisp; drain on paper towels. Add beef to drippings in skillet and cook over medium heat until browned. With slotted spoon transfer beef to a 5-quart slow cooker.

2. Add the cooked bacon and all remaining ingredients; stir together to combine. Cover and cook on Low for 9 to 10 hours or until meat is tender, stirring occasionally. Makes 16-18 servings.**

* 1 (15.5 oz) can chili hot beans, undrained, may be substituted for the kidney beans, if desired.

** Left-over chili can be frozen in a tightly sealed freezer container for 1 to 2 months. When ready to serve just thaw and reheat.

Emily

Enjoy this spicy dip, while watching your favorite sport on TV with family or friends. It’s super easy-to-make!

1 (16 oz) loaf processed cheese, Velveeta, cut into cubes
1 (16 oz) jar salsa (any variety)*
1/4 cup milk

In a 1-1/2 quart microwaveable bowl, combine cheese, salsa and milk. Microwave on High for 5 minutes, stirring after each minute, until cheese is melted and mixture is hot. Serve with tortilla chips. Makes 10-12 servings.

* You control the amount of spice desired by choosing mild, medium or hot salsa.

Emily