Best Basic Brownies

Best Basic Brownies

Over the past three decades or so, I've tried and tweaked more brownie recipes than I can count. They never turn out the way I want. Too dry. Too mushy. Too hard around the edges. Too much trouble. Then along came a recipe that was close and after a few tweaks resulted in just what I hoped for: the best basic brownies. This is my tweaked recipe. It's basic. Which is how I like my brownies. But it goes from basic to BAM! with stir-ins or toppings for non-basic brownie lovers.

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Easy Apple Turnovers

Easy Apple Turnovers

Apple season has arrived and so did recently a bag of sweet, crunchy, yummy organic honeycrisp apples from Wacky Apple Organic orchards in Hotchkiss, Colorado. I shared a few with my apple-loving daughter and her hubby, munched a few with my hubby, and made these easy apple turnovers — using refrigerated crescent rolls — with others. So good! Thank you, Wacky Apple!

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Cinnamon Chia Seed Coffee Cake

Cinnamon Chia Seed Coffee Cake

Chia seeds have exceptional health benefits, so I've been working hard to incorporate the poppy seed-like bits of goodness into as many foods as possible. This one turned out to be the most tastiest so far. The coffee cake can be eaten any time, but served with fresh fruit, it makes a relatively healthy and definitely filling breakfast.

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A Fudge Like No Other

A Fudge Like No Other

Many years ago, I wrote an article on holiday recipes from local bed-and-breakfast establishments. The owner of the Hearthstone Inn in Colorado Springs told me this fudge — which they called Velveeta Cheese Fudge because of the unexpected ingredient — was one of the all-time favorite recipes of their customers. He gave me the establishment's cookbook and dared me to not like it. I've made it nearly every Christmas since (with just a few minor adjustments to the original). It truly is a fudge like no other, a fudge more delicious than every other. Plus, it's a fantastic recipe to make with children, who love to squish and mix the ooey-gooey goodness with their hands.

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No-Crust Cheesecake

No-Crust Cheesecake

My daughters and I are huge fans of cheesecake...but not so much of the graham cracker crust usually associated with cheesecake. We like ours without the crust, which is why this is the perfect cheesecake for us. Maybe for you, too. Top it any way you like—such as with fresh or canned fruit or this toffee-topped version—or savor it sans any topping at all. It's delicious either way.

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Toffee-Topped Cheesecake

Toffee-Topped Cheesecake

I've made a Heath Bar Coffee Cake for decades, but it was only upon Brianna's request for her 30th birthday cake that I attempted this, a blending of her favorite cake (cheesecake) and one of her favorite candies (Heath bars). Once the candles were blown out and the cake sampled, we all agreed: This toffee-topped cheesecake is pretty darn delicious.

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