EASY BROWNIE TORTE

Ingredients:
1 box Betty Crocker® chocolate chunk or triple chocolate chunk brownie mix
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/2 C coarsely chopped candy (Heath bar, Reese cup, etc.)

Directions:
Heat oven to 350°. Line 13x9 pan with foil so ends extend about 2 inches over sides of pan. Spray foil with cooking spray.

Make brownies as directed on box. Cool completely, about 1 ½ hours. Remove brownies from pan by lifting foil; peel foil away. Cut brownie in half lengthwise. Place one half on serving plate.

Spoon frosting into microwavable bowl. Microwave on high 15 to 20 seconds. Stir frosting until smooth.

Pour half of frosting over half of brownie on plate. Place other half of brownie on top; pour remaining frosting on top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered. 8 servings.

Recipe from back of Betty Crocker brownie box. It is out of this world yummy!

NACHO ORDINARY PIZZA

Ingredients:
One 12" prepared pizza crust
1/3 C taco sauce
1 1/2 C shredded mozzarella cheese

Toppings (use any or all):
Tortilla chips
Sliced tomatoes
Sliced onion
Black beans
Jalapeno peppers
Black Olives

Directions:
Bake for 8-10 minutes i a 450˚ oven. Top with sour cream and salsa and serve.

I haven't tried this recipe yet, but saw it on WBIR local news. Sounds yummy!

PARMESAN BAKED POTATOES

Ingredients:
6 T. Butter or Margarine, melted
3 T. Grated Parmesan Cheese
8 Medium Unpeeled Red Potatoes (about 2-3/4 pounds), halved lengthwise

Directions:
Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400° for 40-45 minutes or until tender. Yield: 8 servings.

This recipe came from Taste of Home magazine.

AVOCADO-RANCH DIPPING SAUCE

Ingredients:
1/4 C smashed, fresh avocado (about half of an avocado)
1/4 C mayonnaise
1/4 C sour cream
1 T buttermilk
1 1/2 teaspoons white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

Directions:
Combine all in small bowl.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Sauce for top of Chili's Southwestern Eggrolls.

CHILI'S SOUTHWESTERN EGGROLLS

Ingredients:
1 chicken breast fillet
1 T vegetable oil
2 T minced red bell pepper
2 T minced green onion
1/3 C frozen corn
1/4 C canned black beans, rinsed and drained
2 T frozen spinach, thawed and drained
2 T diced, canned jalapeno peppers
1/2 T minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash cayenne pepper
3/4 C shredded Monterey Jack cheese
Five 7-inch flour tortillas (I used egg roll wraps found in the produce section)

Directions:
Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl. (Recipe shared separately)

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Chili's Southwestern Eggrolls.

PUNCH

Ingredients:
1 2-liter bottle lemon-lime soda
1 2-liter Diet Rite White Grape soda
1 quart sherbet (flavor determines color)

• One run serves about 15 people (averaging about 9 oz. per serving, which is usually the size of the punch cups at Party City).
• I usually use store brand sherbet as well, most come in 1/2 gallon size, which means you would have to cut it in half or double the drinks if using the whole 1/2 gallon.
• I've used raspberry (my favorite) for a pretty rose color, lime and orange work fine and are a pastel color, and pineapple goes with everything color wise--it's an off-white shade.
• Just be sure to set the sherbet out of the freezer, usually in the fridge, to start to soften before you serve or it will be a big block floating in the punch bowl for a while.

Recipe shared by Karen Clapp. She was the social director at Central Baptist for several years and this recipe was a huge hit. It's quite yummy!

CHEDDAR CHEESE DRESSING

Ingredients:
1 C Mayonnaise
3/4 C Sour Cream
1 tsp Mustard
1/4 C Cider Vinegar
1 tsp Garlic Powder
1 C Shredded Cheddar Cheese (more if you like)
1 Egg Yolk, slightly beaten

Directions:
Mix ingredients in mixing bowl, stirring gently. Ready to use for tossed salad. Can be refrigerated for 3 weeks.

In my quest to copy the Cheddar Cheese Dressing from Calhoun's, I found this recipe on www.cooks.com. It tastes pretty good (maybe a little too much vinegar for my taste), but it still isn't Calhoun's!