The kitchen diary of Melissa Caress
This recipe is courtesy Robyn Nelson, she was there when I ate 1/4 of her pan and had to go home and make my own.
2 c. brown sugar
2/3 c. butter
Cream Together.
Add:
3 Eggs
1 Tbsp. Vanilla
2 3/4 c. Flour
2 Tbsp. Water
2 tsp baking powder
1 tsp. salt
Choc Chips – as many as desired.
Bake: @ 350 for 30 minutes in a greased 9×13 pan
The lovely Robyn gave me this recipe (& joke). It’s similar to the black bean salsa I make, but with a nice addition of avocado.
1 can black eyed peas ( minus fergie!!!!!) j/k
1 can sweet corn kernels
1 tom
1 avocado
1 bunch of cilantro
1 packet of dry Italian dressing, follow the back of the package but use balsamic vinegar and olive oil
I always double the recipe but still only use 1 dressing mix