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!