Kerry's Bakeoff Lemon Brownies

Kerry's entry at the 10th Annual Chili Cookoff/Bakeoff were these deliciously moist, lemony brownies!  A yummy treat after spicy chili!

3/4 cup flour

3/4 cup sugar

1/4 t salt

1 stick butter, softened

2 eggs

1 Tablespoon lemon juice

zest from 1/2 lemon (approximately 1 tsp.)

Combine the flour, sugar and salt in a large bowl. 

Mix in the softened butter.

In another bowl, whisk the eggs with the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into a prepared 8 x 8 inch square pan.

Bake at 350 for 25 minutes.

Remove and cool, then glaze.

Glaze

1/2 cup powdered sugar

1 Tablespoon lemon juice

Stir together.

Christine's Cinnabon Cinnamon Roll Cake

Growing up in Nebraska, my four children always had cinnamon rolls served with their chili at school.  All grown up, they still love the combination.  Christine made this for the Maman's 10th Annual Chili Cookoff and was delicious.  We brought some home and had for breakfast today!

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
4 T. butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T. flour
1 t. cinnamon

Glaze:
2 cups powdered sugar
5 T. milk
1 tsp. vanilla

Mix 3 cups flour, sugar, salt, baking powder, milk, eggs and vanilla.  Once combined well, slowly stir in 4 T. melted butter.  Pour batter into a greased 9 x 13 baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, 2 tablespoons flour, cinnamon until well combined.  Drop evenly over the cake batter by the tablespoon and use a knife to marble/swirl through the cake.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out nearly clean from center.  

Place powdered sugar, milk and vanilla in a large bowl.  Whisk until smooth.  Drizzle over warm cake.  Serve warm or at room temperature.

Creamy Tomato Basil Soup and Panini Grilled Cheese and Tomato Sandwich

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• ¾ - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

INSTRUCTIONS

1. Heat olive oil over medium-low heat in large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
2. Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it.
3. Purée mixture using an immersion blender.
4. Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.
5. Serve immediately, topped with freshly grated Parmesan cheese, a little sprinkle of black pepper, and a sprinkle of chopped basil.