Caramel cheesecake Brownies

Makes 48

Ingredients:

       Brownies:

11 Tablespoons butter, cut into small chunks

8 ounces semisweet chocolate, baking bars, chopped or chocolate chips

1/3 cup unsweetened cocoa powder

4 large eggs, room temperature

1 1/3 cups sugar

2 teaspoons vanilla

1 1/3 cups flour

       Caramel Cheesecake:

1 package (8ounces) cream cheese, softened

4 Tablespoons butter, softened

1/3 cup powdered sugar

1/3 cup instant vanilla pudding mix (about half of a 5.1 ounce package)

1/2 cup caramel sauce (ice cream topping)

1/2 teaspoon ground cinnamon

2/3 cup miniature chocolate chips

       Glaze:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

2 Tablespoons butter, softened

Directions:

       Brownies:

Preheat oven to 350 degrees F.  Line a 13 x 9 inch pan with aluminum foil. Make sure the foil hangs over the edge to use for handles. Spray the foil with nonstick cooking spray.

Combine the butter and the chopped chocolate in a large microwave safe bowl and heat in 30 second intervals until melted and mixed together.  Stir after each 30 seconds.  It will not appear melted until you stir it.  Mix in the cocoa powder until well combined.

Add the eggs, one at a time, mixing well after each.  Add the sugar, vanilla, and flour.  Mix together well.  It might be grainy at first.  Continue mixing until it is shiny, smooth and satiny, 2 to 3 minutes by hand.

Pour the batter into the pan and smooth it out into an even layer.  Bake at 350 degrees for 22 to 25 minutes, just until a toothpick inserted in the center comes out with a few crumbs.  Let the brownies cool completely before adding the cheesecake.

       Caramel Cheesecake:

Combine cream cheese and butter in a large mixing bowl.  With your mixer, beat on medium speed until light and fluffy, a couple of minutes.

Add the powdered sugar, vanilla pudding mix, caramel sauce, cinnamon, and vanilla.  Mix on medium speed until well mixed.  Stir in the mini chocolate chips.  Carefully spread cheesecake over brownies.  Try to keep the layer even.  Place in refrigerator for at least 2 hours.

       Glaze:

Place the chopped chocolate in a medium bowl.  Set aside.  Heat the whipping cream in a small saucepan over medium heat just until it starts to simmer.  DO NOT BOIL.  Pour the hot cream over the chocolate in the bowl.  Let sit for 2 minutes to soften the chocolate.  Whisk them together until the chocolate is smooth and melted and the chocolate and cream are well mixed.  Add the butter and mix again until smooth. Pour the glaze over the caramel cheesecake layer while the glaze is still warm.  Smooth it out carefully.

Chill well in the refrigerator, at least 1 hour, until the glaze is set.

Lift the brownies out of the pan using the foil for handles.  Place on cutting board and cut into 48 squares (8 x 6)

Adapted slightly from a Pillsbury recipe.

Pink Lemonade Cupcakes with Pink Lemonade Frosting

These are great cupcakes with a strong hint of lemon, but not overpowering.  Start with a cake mix to speed up the fun.

Ingredients:

1 box white cake mix

1/4 teaspoon baking soda

1/2 cup pink lemonade concentrate, frozen

3/4 cup water

3 egg whites

2 - 3 drops red food coloring

Directions:

Preheat oven to 350 degrees.

Mix together all ingredients until smooth. Line muffin tins with paper liners. Pour batter into paper liners and fill 2/3 full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely on wire rack before frosting.

Pink lemonade Frosting:

Ingredients:

7 ounces (about 1 1/2 cups) Marshmallow Crème

3/4 cup butter, softened

2 Tablespoons pink lemonade concentrate, frozen

1 teaspoon lemon juice

1 1/2 cups powdered sugar

1-2 drops red food coloring

Directions:

In a large bowl, beat the marshmallow crème and butter until well mixed.  Add the pink lemonade concentrate and lemon juice.  Mix.  Beat in the powdered sugar until light and fluffy (about 2 minutes).  Add the food coloring and mix until combined.  Place in pastry bag or large zipper bag and pipe onto cupcakes.

 (I doubled the frosting recipe, but had quite a bit left over.  My cupcakes have a thick layer of frosting on top.)

Pizza Sauce

This is a great recipe. Use it any time you need pizza sauce, with pizza, calzones, pizza dip, whatever you need sauce for.

1 (15 ounce) can tomato sauce or use 2 (8 ounce) cans
1/4 cup olive oil
1/4 cup grated Romano cheese (you can also use grated Parmesan cheese)
1/4 teaspoon garlic powder
1/4 teaspoon sweet basil (optional)
3/4 teaspoon crushed oregano
1 bay leaf
1/8 teaspoon crushed red pepper

Mix in jar or similar container (Not aluminum). Shake or stir well. Let marinate in refrigerator at least six to eight hours. Remove bay leaf before using.

Most often I make just half the recipe, except for the pizza dip (You need the whole recipe for that.). It makes enough for a good sized pizza or calzone.

Macaroni Salad

I got this from a friend of mine many years ago.  It is one of my favorites.

Ingredients:
12 oz. small shell macaroni (cooked and drained)
1 cup chopped celery
1 green pepper (chopped)
2 green onions (sliced thin)
1 medium tomato (cut up)
1/2 cup cheese (grated)
1 can tuna (drained)

 Combine in a large bowl

Dressing:
1 cup mayonnaise
1/4 cup Italian dressing
1 tsp mustard

Mix dressing together and add to salad.  Mix well.

Cookie Cups

Makes 48 Cookies

These are a perfect little individual dessert.  Delicious.  Try some today.

Ingredients:

1 box Vanilla, yellow, or white Cake Mix

1 (3.4) ounce box vanilla pudding mix

2 eggs

1 stick butter, softened

1/2 teaspoon vanilla extract, optional 

1 cup mini chocolate chips 

Filling: frosting, mousse, or your choice

Directions:

Preheat oven to 350 degrees. Spray a  mini muffin tin with cooking spray. (Makes about 48 cookie cups.)

Mix cake mix, pudding mix (dry), eggs, and butter on low speed using an electric mixer. Beat until batter comes together, scraping the sides of the bowl as needed. Stir in vanilla extract (optional).  Mix in the chocolate chips.

Scoop tablespoon sized balls into prepared pans. Press to fit. Bake 7-8 minutes.  Cool completely before removing from pans and adding filling.

You can fill these cookie cups with your choice of fillings.  I like frosting.  This link goes to my favorite frosting for this.  You can flavor it if you like. Mousse is also a good choice.  Try flavored frosting, such as raspberry, orange, lime or lemon. The cookie cups pictured have vanilla frosting.

No Bake Chocolate Caramel Bars aka Snickers

This is a repost.  It's so hot and summery.  Nobody wants to heat up the kitchen baking treats.  These are a wonderful alternative.  So delicious!
These things are very rich and delicious.  One is probably enough, even for a chocolate lover.  Super yummy candy.  I think you'll like them.

Makes one 9×13 pan
About 40 servings


Bottom chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Thoroughly grease your baking pan. (Better yet, line the pan with greased aluminum foil.)  Melt ingredients together in a saucepan or microwave, then pour into the pan and spread until even. Let cool and harden completely. About 15 minutes in the refrigerator.

Nougat layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow crème, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer and smooth out quickly. Let cool completely. About 30 minutes in the refrigerator.

Caramel layer:
1 14-ounce bag of caramels, unwrapped, about 2 cups
1/4 cup whipping cream or evaporated milk

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth –about 10 minutes. Pour over nougat layer and spread smoothly. Let cool completely. About 45 minutes in the refrigerator.

Top chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

 Refrigerate for at least one hour before serving.  Lift out of the pan still on the foil.  Place on cutting board and then cut as desired. These can stay at room temperature, but they do get very gooey and the top chocolate layer tends to slide off.  It’s better to keep them refrigerated.