Brownies with nuts

Brownies With Nuts
1/2 stick butter or margarine, melted
1 cup chopped nuts, divided
1 (23 ounce) package brownie mix
Pour melted butter into a baking insert designed to fit into your slow cooker. Swirl butter around to grease sides of insert. Sprinkle butter with half of the nuts. In a bowl, mix brownies according to package directions. Spoon half of the batter into baking insert, trying to cover the nuts evenly. Add remaining half of nuts. Spoon in remaining batter. Place insert into 5 quart slow cooker. Cover insert with 8 paper towels. Cover cooker. Cook on high for 3 hours. Do not check or remove cover until last hour of cooking. Then insert toothpick into center of brownies. If it comes out clean, the brownies are finished. If it doesn’t, continue cooking another 15 minutes. Check again. Repeat until pick comes out clean. When finished cooking, uncover cooker and baking insert. Let brownies stand for 5 minutes. Invert insert onto serving plate. Cut brownies with a plastic knife (so the crumbs don’t drag). Serve warm.
Makes 24 brownies.

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There comes a time…

There comes a time in your life, when you walk away from all the drama and people who create it. You surround yourself with people who make you laugh. Forget the bad and focus on the good. Love the people who treat you right, pray for the ones who do not. Life is too short to be anything but happy. Falling down is a part of life, getting back up is living.
Jose N. Harris

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Wassail

Wassail
1/2 cup red cinnamon hearts
1 gallon apple cider
16 orange slice halves
16 (3 to 4 inch long) cinnamon sticks
Pour cinnamon hearts into bottom of 5 quart slow cooker. Add cider. Cover; cook on low for 3 to 5 hours, or until cider is very hot and candy has melted. If you’re able, stir occasionally to help the candy dissolve.
Place 1 orange slice half and 1 cinnamon stick in each cup. Pour hot cider over top.
Makes 16 servings.

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Fresh Raspberry pie

Fresh Raspberry Pie
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker pie crust (9 inches), baked
Whipped cream, optional
In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped cream, if desired.
Makes 6 to 8 servings.

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Peanut butter icecream topping

Peanut Butter Ice Cream Topping
1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
Pinch of salt
1 cup creamy peanut butter
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional
Combine brown sugar, corn syrup, butter and salt in a 1 1/2 quart microwave-safe dish. Cover and microwave on high for 4 minutes, or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in milk. Serve warm over ice cream. Sprinkle with peanuts, if desired. Cover and store in the refrigerator. To reheat, microwave on medium for 1 to 2 minutes, or until heated through.
Makes 2 3/4 cups.

Its never too late…

For what it’s worth: it’s never too late to be whoever you want to be. I hope you live a life you’re proud of, and if you find that you’re not, I hope you have the strength to start over.
F. Scott Fitzgerald

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