Frosted Brownies

Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
3 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour

For the Frosting
4 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.

2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.

3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.

4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.

For the Frosting

5. Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.

6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)

BLT Salad

Serves 4

3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped
3 tablespoons red wine vinegar
4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.

2. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.

3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.

All American Potato Salad Cook's Country

2	pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
1 1/2	teaspoons table salt
3	tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles
1	tablespoon yellow mustard
1/4	teaspoon ground black pepper
1/2	teaspoon celery seed
1/2	cup mayonnaise
1/4	cup sour cream
1/2	onion, red (small) , chopped fine
1	rib celery , chopped fine
2	hard-cooked eggs , peeled and cut into 1/4-inch dice (optional) 1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes. 2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes. 3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.