Sorry it has been so long. I have been grumpy. Seriously grumpy. But a nice 5K today with my friend Kathleen sure helped to improve my mood. It was her first road race and she did AWESOME. And I have a new personal best by 15 seconds. And that is even after another week with a very sore quad. Thanks for hanging out in the rain with me today, Kathleen!
This afternoon the sun came out and we had our annual block party. SO much fun. They blocked off a section of street and the kids got tours of a fire engine and a Sarpy County sheriff cruiser. They even spent a little time in a pair of handcuffs (and I hope the experience will be the total of their entanglement with law enforcement. Ever.). I've said it before, and I'll say it again...we have the best neighbors!
Here are a couple of recipes for the goodies we took to the potluck.
Easy Raspberry Brownies
1 box dark chocolate fudge brownie mix (and ingredients to prepare them)
1 (8 oz.) pkg. cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 oz. unsweetened baking chocolate
1 Tbsp. butter
Heat oven to 350 degrees. Make and cool brownies as directed for 9 x 13 inch pan. In a small bowl, beat cream cheese, powdered sugar and preserves on medium speed until smooth. Spread over cooled brownies. refrigerate for 15 minutes. In microwavable bowl, microwave chocolate and butter uncovered on medium power for about 1 minute or until mixture can be stirred smooth. Refrigerate about 1 hour or until chocolate is firm before cutting.
And what says love in Nebraska like a Corn Bake! I saw this over at Weasel's Journey and Eloise was gracious enough to share the recipe. It was an absolute hit.
1 c sour cream
½ c butter, melted
4-oz. can chopped green chilies
8-oz. can creamed corn
2 15-oz. cans whole kernel corn, drained
1 box Jiffy corn bread mix
1 c. grated cheddar cheese, for top
Stir together all ingredients except cheese until well blended. Pour into casserole dish and bake at 350º for 30 minutes. Add cheese and bake 15 minutes more.