Cream Cheese Marbled Brownies

I love brownies and I love cream cheese so when I saw this recipe on the Kraft website some time back I just had to give it a try. I'm really glad I did and I've made them frequently since and they have always been a hit. It's also lower in calories than brownies topped with cream cheese frosting, my very favorite way to have brownies.

Ingredients:

• 1 package brownie mix (13x9 inch pan size)
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla

Directions:

Heat oven to 350 degrees.

Prepare brownie mix as directed on package. (I make cake style brownies with 3 eggs). Spread into a greased 13x9 in pan.

Beat cream cheese with mixer until creamy. Add sugar, egg, and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with a knife.

Bake 35 - 40 minutes, or until cream cheese mixture is lightly browned. Cool completely. Keep refrigerated.

These are definitely worth trying and I hope that you and your family will enjoy them as much as mine has!

Perfect Meatloaf Pan - Review

I see a lot of infomercials and they are always tempting - they definitely know how to make their products sound good! I have, in the past, tried a few of the items and was mostly disappointed in the products.

Before Christmas I started seeing the ads for the Perfect Meatloaf pan, and as always it really sounded good. I love meatloaf but very rarely make it because I haven't really found a way to cook it without having the bottom sitting in fat, and I DON'T want the extra fat in my diet, so this pan sounded GOOD! But, I've been burnt before so I'm no easy sell. Then I started seeing the pans in the "As Seen on TV" section at Walmart. Oh No, I was in trouble then because I could get it now and not even have to pay shipping - WOW!

One day just before Christmas I went into Walmart - the temptation devil was, unknown to me, riding on my shoulder. Of course, I came out of the store with not just one for me but one for my girlfriend also. She called me last week to say she had finally used hers and LOVED it!

Well, I had to get on the ball and try mine. And I have to say, I agree with her. I love mine too!

The pan is heavier duty than I expected it to be. After washing it and spraying it with cooking spray as instructed in their booklet I mixed up my favorite meatloaf recipe and placed it in the pan and than in the oven. When the meatloaf was done I removed it from the oven and, while holding my breath, lifted the pan insert. It lifted right out and there on the bottom of the pan was a layer of fat - below the level of the insert - so my meatloaf had not been touching it. Really good first step! Next I tilted the insert to see if my meatloaf would just slide off and onto my plate as it did in the infomercial. And once again I was impressed - it slid right off. There was no fat on the plate with my meatloaf - I'm a happy camper. The pan cleaned up easily also.

So overall, I think this is a really great pan and I'm not in the least sorry for my purchase. Meatloaf will definitely be on the menu more often now!!

I found my pan at Walmart. If you don't have a store nearby that sells them, they are available at amazon.com

Diabetic Dog Treats

A little over a year ago I was dismayed to find out that my beloved poodle was diabetic. I am happy to report that he now receives insulin shots twice a day and is on a special diet and though he is now 9, he is active and healthy and acts like a puppy. One of the problems I originally had was that he loves treats and they became off limits once he was diagnosed. I started researching on the internet and found the following recipe for treats. It sounded good so I gave it a try, and I am so glad that I did. He loves these treats and looks forward to getting his shot so that he can then have a liver treat! I have had friends try the treats with their non-diabetic pets and they all report that their pets LOVE them! These treats are easy to make and the recipe makes a large amount of them so I put them in the freezer and always have treats available.

Ingredients:

• 1/2 cup whole wheat flour
• 2 eggs
• 2 lbs beef liver

Directions:

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Place liver in food processor. Pulse until finely chopped. Add flour and eggs to processor bowl and pulse until well blended. Pour 1/2 of mixture onto each cookie sheet and spread evenly into a thin layer, staying about 1 inch from edge of parchment paper.

Bake for 15 minutes or until center if firm. Cool and then use a pizza cutter to cut into pieces of whatever size will work for your pet. I cut mine into about 1 inch squares. Store in sealed container or storage bags in freezer until needed. These freeze really well and will last several weeks in the refrigerator. I usually place enough for a week in freezer bags and get them out as I need them.

I think your pet will love these!

Zucchini Jam

I have always enjoyed having a large garden and then doing alot of home canning at harvest time. In recent years with my kids all off on their own I just don't use as many home canned items as in the past so my gardens have shrunk in size. I do always have to grow a few items though. One of the items I cut way back on this year was zucchini, but due to great growing weather I still had a bumper crop. If you've ever grown zucchini you know even one plant can produce more than can even be given away - you know they really don't want any more when your friends won't answer their doors when they see you coming with zucchini in your arms!

But, since I hate to see any go to waste I was forced to dig out my old recipe for zucchini jam. Don't know why I haven't made any recently as this is a great recipe and makes absolutely delicious jam. This is an orange colored jam. If you don't care for apricot or pineapple flavors this probably won't be for you but if you like either this is something you really should try!

Ingredients:

• 6 cups zucchini, peeled and grated
• 1/4 cup water
• 1 package Sure-Jell or other brand
• 5 cups sugar
• 1 13oz can crushed pineapple
• 6oz package apricot-flavored gelatin

Directions:

Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove from heat. Add apricot gelatin. Stir well. Pack in sterilized jars and seal. I seal my jars with melted paraffin but you can also seal them by placing in a hot water bath for about 5 minutes. Directions for using a hot water bath are included in the Sure-Jell package.

You can use the Sure-Jell light by using only 3 1/2 cups of sugar.

Enjoy!

Butterfinger and Brownie Cheesecake Dessert

I saw this recipe on Heart of a Country Home and being a cheesecake and brownie lover I just had to give it a try. Well...........this is delicious! It is really rich and you are definitely going to want to cut it into very tiny wedges but it's not that difficult to make and it is well worth the effort. My family has a reunion every Labor Day and they all love anything made with chocolate and cream cheese so this is going to be on the menu for next year's get together!

Ingredients:

Your favorite brownie recipe. I made a 9 x 13 inch pan size brownie mix and used about 3/4 of it. The remainder I baked in a small baking dish.

Cheesecake Filling:

• 16oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/2 cup peanut butter
• 1 8oz whipped topping
• 3 Butterfingers candy bars, frozen and then crushed

Directions:

Bake the brownie mix in a well greased springform pan. Cool completely.

Blend cream cheese, powdered sugar, whipping cream, vanilla extract and peanut butter in a large mixing bowl until well blended. Fold in whipped topping and about 2/3 of the crushed candy bars. Spread cheesecake mixture over the brownie. Sprinkle with remaining crushed candy bars. Cover and refrigerate overnight.

Cut into tiny wedges, serve and enjoy!

Layered Green Chili Chicken Enchilada Casserole

This casserole is cheesy and as spicy as you want to make it. If you don't care for spicy food you can use mild enchilada sauce and mild green chilies - if you like your Mexican food with more heat just use hotter enchilada sauce and hot green chilies. Because the casserole is layered it is easier and faster to put together than making enchiladas but still has the same great taste. I originally saw this recipe on Spicy Southern Recipes and tried it and then made a few adjustments of my own. Check her site for the original recipe and many other great recipes! The picture is also hers, Thanks Ann!

Ingredients:

• 3 cups cooked and chopped or shredded chicken
• 1/2 stick of butter
• 1 small onion, chopped
• 1 tsp garlic powder
• salt and pepper to taste
• 1 can cream of mushroom soup, undiluted
• 1 small can (10 oz) green enchilada sauce (mild to hot to taste)
• 1 lb processed cheese (Velveeta), cubed
• 1 can (4 oz) diced green chilies (mild to hot to taste)
• 1 cup black olives, sliced
• 1 cup sour cream
• 10 corn tortillas
• 1 cup grated cheese

Directions:

Preheat oven to 350 degrees.

In a large skillet melt butter and then saute onion, garlic powder, salt and pepper until onion is clear. Add cream of mushroom soup, enchilada sauce and processed cheese. Stir until cheese is melted. Then add green chilies, black olives and chicken. Add sour cream and stir into chicken mixture. If sauce looks to thick you can add a little chicken broth at this time. Sauce does thicken somewhat after baking as it is absorbed by the tortillas.

Grease a 9 x 13 inch baking dish. Line baking dish with tortillas, tearing to fit. Place 1/3 of the chicken mixture over the tortillas, sprinkle with 1/3 of the grated cheese. Repeat this layering 2 more times ending with chicken mixture on top.

Bake at 350 degrees for approximately 25 minutes and then add additional grated cheese on top and continue baking for approximately 20 additional minutes until casserole is bubbly hot.

Enjoy!

Yummy Carrot Casserole

Carrots are so very good for us but often kids just aren't that interested in eating them. I know mine weren't, and no amount of telling them how good they would see if they ate them helped! Unfortunately I didn't have this recipe back then because kids I've served it to since have decided that carrots aren't so bad after all.

Ingredients:

• 1 pound carrots, sliced
• 3 ounces (or bit more according to taste) of processed cheese (Velveeta)
• 1/2 cup butter
• 2 tablespoons brown sugar
• 1/2 sleeve Ritz Crackers
• Additional Ritz Crackers to sprinkle over top

Directions:

Cook carrots until tender but still firm. In saucepan melt butter and cheese. When melted stir in brown sugar.

Place carrots in a casserole bowl and pour butter and cheese mixture over and into carrots. Crush crackers. Gently mix crackers into carrots. Sprinkle some crackers over top of casserole. Bake at 350 degrees for approximately 20 minutes until hot and bubbly and crackers on top have browned.

Enjoy!

Handmade Animal Hats

Winter is the time for another of my interests - I love to crochet and really enjoy making new patterns and coming up with my own patterns and ideas. Now that the holidays are past I have been busy making animal hats. The first animal hat I made was the Angry Bird hat for my grand kids for Christmas. They all thought they were cute and recognized them immediately from the Angry Bird game. That started me thinking of other animal hats I could try to make. These hats were all made using different pictures for the basic idea and then going from there. None of them were made from patterns so when I make additional ones each looks a little different. I plan on trying to sell them so wish me luck!

Blue Cheese Salad Dressing

I really enjoy tossed green salads and love blue cheese dressing. Some of the bottled blue cheese dressings are good, but none of them really have the flavor I was looking for. Then I found this recipe and decided to give it a try, and was really glad that I did. This dressing is great and is simple to make.

Ingredients:

• 1 cup crumbled blue cheese
• 2 cups mayonnaise
• 1/4 cup vinegar
• 2 tablespoons sugar
• 1/2 cup sour cream
• 1 clove garlic, minced

Directions:

Mix all ingredients together in a mixing bowl and beat with a whip until fluffy. Chill and serve. Delicious!!

Easy Just-Dump-It-In Cake

Time is, for many people, at a premium anymore. When you work, have a family to care for, have kids to run to activities, there just isn't always time for baking the way our grandmothers did. This is a delicious cake recipe that requires only a few minutes to put together and has almost no time consuming clean-up. My mother used to throw this cake together when people would show up unexpectedly, because in our home, when people stopped by, food was always offered. Next time you need to throw a desert together on short notice with almost no clean-up I hope you give this cake a try. I think you will really enjoy it's flavor as well as the ease.

Ingredients:

• 1 can cherry pie filling
• 1 20 oz can of crushed pineapple, undrained
• 1 yellow cake mix
• 2 sticks of butter (1/2 lb.) - melted
• 1 cup coconut
• 1 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease or spray with cooking spray a 9 x 13 inch pan. Pour pie filling into pan and then pour crushed pineapple over the pie filling. Sprinkle dry cake mix over the pineapple. Pour melted butter over the top of the cake mix. Top with coconut and then with chopped pecans.

Bake at 350 degrees for approximately 50 minutes. Can be served warm or after cooled. Top with whipped topping if desired.

Snickers and Apple Salad

I first had this salad at a family reunion and only took a very small amount to sample. After that first taste I went back for more only to find that the large bowl was completely empty - obviously I wasn't the only one who thought it was delicious! I've always made the salad with Snickers but any candy bar could probably be used - for example Milky Way, Babe Ruth or others. Just be sure to get your sample first or you may not have a chance to..........

Ingredients:

• 6 full size Snickers candy bars
• 6 large Granny Smith apples
• 8 oz cream cheese, softened
• 1 jar marshmallow cream
• 1 8 oz container of whipped topping

Directions:

Cut Snickers candy bars and apples into bite sized pieces. I don't peel the apples first but you can if you prefer. Cover and sit aside.

Combine cream cheese, marshmallow cream until well blended. Fold in whipped topping until well mixed. Fold in apples and Snickers. Decorate top with maraschino cherries if desired.

Enjoy!

Hot Chocolate Mix

Winter is definitely here and nothing warms the body after a jaunt out into the cold like a cup of hot chocolate with mini or regular marshmallows or whipped cream on top! I originally had this mix at my mother-in-laws home when my children were very small (they are grown with children of their own now!) Any flavor of coffee creamer can be used to make a variety of hot chocolate flavors and it takes only minutes to whip up a cup. This is the basic recipe, you can adjust to your own tastes with more or less chocolate, more or less powdered sugar, etc. Hope you enjoy as much as my family always has!

Ingredients:

•   1 16oz container of instant chocolate drink mix
•     (Nestles Quick for example)
•   1 1/2 cups powdered sugar
•   1 8oz container of coffee creamer (any flavor)
•   11 cups of powdered milk

Directions:

Combine all ingredients in a large bowl and mix until well blended. Put in a large airtight container and store in a cool dry place.

To make hot chocolate add 3 or 4 tablespoons of mix to a cup of very hot water. Stir well and top with marshmallows or whipped cream.

Paula Deen's Ultimate Coffee Cake

I hope that everyone had a wonderful holiday season and that the coming year will bring joy to each and everyone of you!

As you have probably been able to tell from the recipes I have posted, I am more of a baker than a cook and the recipes I tend to try are more in the desert line. I'm sure this love of baked goods comes from my earliest days. I can remember being 11 or 12 when I first started reading recipes and wanting to try them.  My Mother was a wonderful cook and cooked for a large family on a very limited budget. I will always be grateful to her for indulging my childhood wish to experiment. If I found a recipe I wanted to try and if the ingredients were available in our kitchen she gave me free range to bake any desert I wanted to taste test. I can remember trying pop-overs, eclairs, pies, cakes, puddings and more. 50 + years later I am still experimenting and trying new recipes - unfortunately I don't have a houseful of people to be my taste testers any longer. Fortunately, I do have neighbors and friends who have been willing to step into the taste tester position for me.

This recipe is one that I found on Paula Deen's site and just had to try! This pecan sticky pull apart is absolutely wonderful - it's rich and gooey and very messy to eat but is so easy and so very good it's worth the sticky fingers! The only change I made to Paula's recipe is to add cinnamon to the brown sugar before sprinkling it over the rolls. This picture came from a site called Better Recipes and was posted by CMorrison64. I really hope you will try this pull apart as it only takes about 5 minutes to put together and the taste is the best sticky bun flavor I've found.

Ingredients:

• 16 to 18 unbaked frozen dinner rolls (like Rhodes) - I use 18
• 1 (3 oz) package regular butterscotch pudding mix - not instant
• 1/2 cup brown sugar, packed
• 1 tsp cinnamon (or more per taste)
• 1/2 cup pecans, chopped
• 1 stick (1/2 cup) butter, melted

Directions:

Place frozen rolls in well greased bundt pan.

Sprinkle dry pudding mix over rolls.

Mix brown sugar and cinnamon and sprinkle over the pudding mix.

Sprinkle nuts over the brown sugar and cinnamon.

Pour melted butter over all.

To prevent the dough from forming a hard crust lightly cover with a damp towel or tightly wrap with plastic wrap. Let set on counter overnight for 8 to 10 hours or while you are at work.

Preheat oven to 350 degrees and bake for 30 minutes. Let set for about 10 minutes and then turn over onto a plate. If rolls have risen above the bundt pan push plate down against pan before turning over.  It's best to wait the 10 minutes before turning over or your sticky caramel will all run off the rolls.

Serve by pulling apart with forks.

Enjoy!