Broadway Brownie Bars Recipe FILLING: 6 ounces cream cheese, softened 1/2 C sugar 1/4 C butter, softened 2 T all-purpose flour 1 large egg, lightly beaten 1/2 t vanilla extract BROWNIE: 1/2 C butter, cubed 1 ounce unsweetened chocolate Preheat oven to 350 deg Servings: 30 (2.5 doz) 2 large eggs, lightly beaten 1 t vanilla extract FROSTING: 1/4 C butter 1/4 C milk 2 ounces cream cheese 1 ounce unsweetened chocolate 3 C confectioners' sugar 1 t vanilla extract 1 C sugar 1 C all-purpose flour 1 t baking powder 1 C chopped walnuts TOPPING: 1 C (6 ounces) semisweet chocolate chips 1/4 C chopped walnuts 2 C miniature marshmallows 1. FILLING In a small bowl, combine the first six ingredients until smooth; set aside. 2. BROWNIE In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended. 3. Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. 4. TOPPING in small bowl, combine chocolate chips and nuts; sprinkle over filling. 5. Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer. 6. FROSTING in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. 7. Chill well; cut into bars.
Chocolate Cream Cheese Brownies bake at 350 deg. for 35-40 min. 4 ounces German sweet chocolate Filling 3 T. butter/margarine 2 T. butter/margarine 2 eggs 3 oz cream cheese, softened 3/4 C. sugar 1/4 C. sugar 1/2 C. flour 1 egg, beaten 1/2 t. baking powder 1 T. flour 1/4 t. salt 1/2 t. vanilla 1 t. vanilla 1/4 t. almond extract 1/2 C. chopped nuts In a sauce pan, melt chocolate and butter over low heat. Set aside. Mix eggs and sugar until thick. Add flour baking powder and salt. Stir in melted chocolate, vanilla, extract and nuts. Pour half of the batter in greased 8x8 pan. Filling; beat butter and cream cheese until light. Add sugar, beating until fluffy. Blend in the rest of the ingredients. Spread over batter in pan. Add remaining batter over filling. With a knife, cut through the batter to create marbled effect. Bake and cool. Store in fridge. Makes about 2 dozen. Cheesecake Brownies bake at 350 deg. for 35-40 min 1 package (19.8 oz.) fudge brownie mix 1 package (8oz.) cream cheese, softened 1/3 C. sugar 1 egg 1/2 t. vanilla Prepare brownie mix as directed on package. Pour into greased 13x9 pan. Beat cream cheese until smooth. Add rest of ingredients. Pour cream cheese mixture over brownie mixture; cut through batter with knife for marble effect. Bake until cream cheese mixture is lightly browned. Cool and cut into squares. Makes about 24
Tapioca Pudding 1/2 C small pearl tapioca 3 C whole milk 1/4 t salt 2 eggs 1/2 C sugar 1/2 t vanilla 2 t lemon zest 1. Combine the tapioca, milk, and salt in a pan over medium high heat. Stir until boiling. Simmer for 5 minutes, uncovered, on the lowest heat setting your stove allows, adding sugar gradually. 2. Beat the eggs in a separate bowl. Mix in some of the hot tapioca very slowly. 3. Transfer the eggs to the pan with the tapioca. slowly bring the mixture to a low boil, stirring constantly until you get a nice, thick pudding consistency. 4. Cool for 15 minutes. 5. Add the vanilla and lemon zest. Serve warm or chilled. Enjoy! Recipe adapted from Pinch My Salt
Ellie s Rice Pudding makes 8 ½ cup servings preheat oven to 375 F. 3 C vanilla soy milk (add vanilla if using other milk) ¼ C sugar (more sugar if using low fat milk) pinch salt Arborio cooked rice (cooked 2 C rice with 2C water) cinnamon stick ½ t vanilla ½ t nutmeg Drizzle of condensed milk 1. Cook 2 cups of rice. 2. Combine cream, sugar and pinch of salt. 3. Add cream mixture to rice and add cinnamon stick. 4. Cook at 375 F for 45 minutes. 5. Remove from oven and discard cinnamon stick. 6. Add vanilla and nutmeg. 7. Scoop warm rice pudding, top with blueberry compote and drizzle with condensed milk. Serve warm.
Pecan Pie Bread Pudding 8 cups bite-sized bread pieces 3 large eggs 11/4 cup light corn syrup 1/3 cup packed light-brown sugar 1/4 cup granulated sugar 2 tablespoons unsalted butter, melted 1 teaspoon maple or vanilla extract 1/2 teaspoon salt 1 tsp. cinnamon Preheat oven: 375 deg 1 cup pecans, halved or chopped Instructions 1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a nonstick cooking spray. 2. Place all of the bread pieces into the baking dish. 3. Pour the melted butter over the bread. 4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. 5. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture. 6. Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream! Notes about this recipe: You can use vanilla extract, but the Maple extract really puts this recipe over the top and gives it that french toast taste! I used really, really fresh bread. I think most bread pudding recipes call for stale bread. And I m not sure it really makes a difference or not, but I just wanted to note that here. I think it may have made the bread a little more immediately absorbent. If you use older bread, maybe let it soak up the pecan pie filling for about 10 minutes before baking. Grease the dish REALLY well!!
Strawberry Cheesecake Chimichangas 6 (8-inch) soft flour tortillas 8 oz cream cheese room temperature 2 T sour cream 1 T sugar 1 t vanilla extract 3/4 C sliced strawberries Vegetable oil-for frying For coating: 1 T cinnamon 1/3 C sugar 1. Beat cream cheese, sour cream, sugar and vanilla extract. 2. Fold in sliced fresh strawberries. 3. Divide the mixture evenly between 6 tortillas. 4. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!). 5. Combine sugar with cinnamon in a shallow bowl and set aside. 6. Line a large plate with paper towels. 7. In about 5 inch deep saucepan place about 2-2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF. 8. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches) 9. Transfer the chimichangas to the paper towel on a plate to drain for a minute, and then roll them in the cinnamon and sugar mixture. Don t forget to remove all toothpicks from the chimichangas!!!