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• 1 cup butter (2 sticks) • 4 oz bittersweet chocolate • 2 c sugar • 4 eggs • 1 c all-purpose flour • 1 tsp salt • 2 c chopped walnuts • 1 tsp vanilla • 1 c heavy cream • 8 oz bittersweet chocolate, finely chopped 18 | THE COLONY NEWS | JULY 2024 | What's Cookin'? Instructions: 1. Preheat oven to 425 degrees. 2. Slice chicken through the middle – open sides (like a book). Spread cream cheese on chicken, then add pepper jack cheese and pepper slices. Fold chicken over peppers and cheese. 3. Place chicken in skillet or pan and rub with olive oil. Mix all spices together and rub onto chicken. Sprinkle remaining peppers and onions on top. Drizzle with salsa. 4. Bake 20-25 minutes. Instructions: 1. In a large bowl, combine cream cheese and crushed pineapple with a mixer. Add pudding mix. With a spatula, fold in the chunk pineapple, then add Cool Whip. 2. Refrigerate overnight or at least 8 hours. Sugar-free or low fat products can be substituted. Skillet Cheese Chile Chicken Pineapple Fluff Ingredients: Ingredients: • 4 boneless chicken breasts (or thighs) • 2 oz cream cheese • 4 slices pepper jack cheese • 2 poblano chiles, sliced • 1 yellow onion, chopped • 1 tsp chili powder • 1 tsp garlic powder • 1 jar salsa verde • Salt and pepper • Olive oil • 20 oz can crushed pineapple, undrained • 8 oz cream cheese • 1 large pkg vanilla instant pudding mix • 20 oz can chunk pineapple, drained • 8 oz Cool Whip Be on the lookout for great recipes and submit them with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com or call (951) 461-8821. Instructions: 1. Preheat oven to 350 degrees. Line bottom of an 18"x12"x2" (or 1") baking pan with parchment paper and spray generously with butter-flavored cooking spray. 2. In the top of a double boiler, over medium heat, melt butter and 4 oz chocolate. Reserve. 3. In a large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blend thoroughly. Stir in nuts and vanilla. 4. Pour into prepared baking pan. (Batter should be about ½" thick, not more.) 5. Bake for 35-40 minutes, or until top is crisp and toothpick inserted in center comes out clean. Cool before pouring frosting over the top. 6. For the frosting: bring cream to a boil, stirring constantly. Place chopped chocolate in a medium bowl, pour boiling cream over the chocolate and stir to blend well. Spread thin layer of warm frosting over top of brownies in pan. When cool, cut into 2" squares. Ingredients: Frosting: This recipe was in the Dear Abby column recently as one of her all-time favorite recipes for serious chocolate lovers. I like that it makes 4 ½ dozen, and they can be frozen. Chef Patti Christiansen submitted this recipe. She made it for Tuesday Social/Test Kitchen for us to try. It can be served as a dessert, or a sweet side dish. A neighbor, Laura Anderson, submitted this recipe. It sure sounds good. Regency Brownies By Joyce Hansen Note: e May issue had a recipe for Zucchini Noodle Shrimp Scampi. My neighbor, Birgid Skoebye, mentioned that Albertson's has frozen zucchini noodles. I also saw them at Stater Bros. so if you don't want to make them yourself, there's an easier alternative. My husband said it was fun to make them.

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