I enjoy my volunteer work in the community, a large part of which includes helping promote upcoming events in the Omaha area. Check out these events, the first of which is Saturday night at the Hot Shops Arts Center near downtown Omaha.

Omaha Entertainment and Arts Awards Show is Sunday, Jan. 24; Visual Arts Nominees Reception is Saturday, Jan. 9
• www.oea-awards.com

Community Conversation on Christian-Muslim Relations with Dr. John Esposito is Thursday, Feb. 23
• www.projectinterfaithusa.org/page/community-conversation-dr-john-esposito

Project Interfaith Seeks Local Youth (ages 17-22) for Six-Week Video Blogging Project; Application Deadline is Friday, Jan. 15
• Download the PDF application

A few weeks back I was on the lookout for a new dessert to bring to our office holiday luncheon. When my schedule changed, my contribution was depressingly reduced to two dozen cookies picked up at a nearby grocery store bakery. While the peppermint and red velvet cookies were a hit at work, they weren’t homemade. And when given the chance to bake for others, I leap at the chance.

The opportunity to make the following brownie recipe (courtesy of my aunt) thankfully resurfaced last week when Omaha, as I’ve mentioned before, was hit with a historic blizzard. Something like 12 inches of snow found its way on streets, lawns, roofs and, perhaps most frustrating, driveways. My driveway is hilly and long and a pain in the you-know-what to shovel. Matt and I tried to do it ourselves (OK, Matt made a grander attempt than I, but I digress), yet the white stuff proved too much.

That’s when our neighbor, Phil, stepped in. While away at a family party last week, Phil used his industrial-sized snow blower to completely clear our massive driveway. What a delight to arrive home to! To thank Phil for his kindness, I prepared these all-too-easy brownies. They are a simple dessert that’s equal parts sweet, creamy and tart. Best of all, when ornately arranged, they’re as pretty as they are delicious and a great way to say “thank you.”

Raspberry Brownies
Recipe courtesy of Diann Vannier

Prepare one family-size brownie mix, baking in a 9×13 pan for 15 minutes.

When the brownies have completely cooked, beat 8 ounces of softened cream cheese with a 1/2 cup powdered sugar. Spread the mixture over the crust, starting with a very thin layer to even out the crumbs, following with the remainder.

Top the cream cheese-powdered sugar mixture with a can of raspberry pie filling, and sprinkle sliced almonds on top.

It’s best to serve these delectable brownies after they’ve chilled in the refrigerator for an hour or two, thereby allowing the cream cheese and pie filling to set up.

My younger sister Katie earns a standing ovation for her willingness to help me learn my way around the kitchen — especially given that our kitchens are 1,500 miles apart. She answers my frantic text messages sent from the dairy department at the grocery store, and explains meal preparation with such passion that you can’t help but be hooked.

I have a confession to make. Earlier today marked the very first time I ever sliced an onion. Ever. I am 31 years old and never once have I sliced an onion, let alone purchased one at the grocery store. I was willing to temporarily table my fears (and tears) for an amazing corn chowder recipe. I’ve sampled this particular corn chowder a few times before when visiting Matt’s parents. Matt’s dad (we like to call him Pastor Russ, as he’s the pastor of a Methodist church not far from Omaha) is a solid cook and makes a number of tasty dishes that are savory, filling and almost always prepared with lots of butter and cheese. To that I say, “Hallelujah!”

Over the holidays I asked Pastor Russ for his corn chowder recipe. He happily obliged, passing along the ingredients and instructions of a dish so hearty and satisfying it just begs to be eaten on the couch, under a warm blanket and in your coziest pajamas. It is that good.

I was even a bit more inspired this afternoon that I baked up a quick batch of cornbread on the side. It was the ideal complement for the chowder, the perfect substance to mop the last few globs of goodness that clung to the inside of my bowl.

The recipe yields a huge pot of chowder, enough for lunches and dinners for the next few days. Given the below-zero temperatures and consistent snowfall here in Nebraska, a thick chowder made with cream cheese, half and half and lots of love is the perfect way to keep warm on the inside.

Corn Chowder
Recipe courtesy of Pastor Russ

3/4 cup diced onion
3/4 cup diced celery
2 cans creamed corn
2 cans whole kernel corn, drained
1 can cream of mushroom soup
2 cups half and half
8-ounce package of cream cheese, softened
Salt and pepper to taste

In a small pan sauté the diced onion and diced celery in about 3 tablespoons of butter, cooking until the onion is clear.

In a large pot combine the four cans of corn, cream of mushroom soup and half and half. Don’t add the half and half all at once, but in small pours to ensure the chowder remains thick. You may use less than 2 cups of the half and half for a thicker chowder. Add the softened cream cheese in small chunks, stirring until the cream cheese is completely mixed in. Add the onion and celery (keeping that glorious butter in the pan) with the corn. Heat on low until the chowder is completely warmed through. Add salt and pepper to taste.

Option add-ins:
Diced potatoes
1 cup diced ham
1/2 cup diced carrots (sauté these with the celery and corn)