February 14, 2017

CREAMCHEESE BROWNIE BARS


I love making recipes from long-time friends.  You know, the kind of recipe that they made for you, or you had at a party, and you liked it so much that you asked, "Can I have that recipe?"  And they would write it down on a cute little recipe card and bring it to you later.  That was a sweet time.

And when I make the recipe again and again, I always think of them, and it warms my heart.


It makes me think of times from the past that you can always cherish but only relive in your memory.

A time when I was a young mother with two little boys at home; now grown and moved away.


This particular friend always made these bars to give away to people.  You know the person's very best and favorite recipe that they could take for any occasion.

Those are always the best.


Some friends I keep in contact with, and some friends I don't, but they are still in my heart when I make one of their recipes.


So on this Valentine's Day, I will celebrate friendships, both old and new.

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BROWNIE CHEESECAKE BARS

1-1/2 cups all purpose flour
1-1/2 cups sugar
2/3 cup butter or margarine, melted
2/3 cup cocoa
3 eggs (2 for brownies, 1 for 
cheese cake topping)
1/2 cup milk
3 teaspoons vanilla extract, divided
1/2 teaspoon baking powder
1 cup chopped nuts (optional)
1 8-ounce package of cream cheese, softened
2 tablespoons butter (softened)
1 tablespoon cornstarch
1 can sweetened condensed milk

For Brownie 
Batter:

1.  Preheat oven to 350 degrees F.
2.  Grease 13 x 9 inch baking pan.
3.  In mixer bowl, beat flour, sugar, melted butter, cocoa, two eggs, milk, two teaspoons of vanilla, and baking powder until well blended.
4.  Stir in nuts.
5.  Spread into pan.

For Cheesecake Topping:

1.  In mixer bowl, beat cream cheese, two tablespoons of butter, and cornstarch until fluffy.  Gradually add sweetened condensed milk, then remaining egg and 1 teaspoon of vanilla, beating until smooth.
2.  Pour over brownie batter.
3.  Bake 35 to 40 minutes (I baked the brownies for 25 minutes) or until top is lightly browned.  Cool and refrigerate.  
4.  Cut into bars.
5.  Store covered in refrigerator.

I did not use nuts in my brownie batter; as I do not like nuts in my baked treats.  I baked my brownies for 25 minutes.  A toothpick inserted in the brownie will not come out clean; however, they aren't quite as dry, and I like my brownies more chewy than cake-like.  I do suggest baking for less time; as these brownies tend to get a little hard after being refrigerated, if baked for the longest time.

Happy Valentine's Day!!







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February 4, 2017

MINI RUEBENS





I'm sharing this wonderful appetizer just in time for your Super Bowl Party.

These little Reuben Sandwiches are amazing.


The week after Christmas, we went to a party, and one the guests made and brought this appetizer.  As soon as the hostess set it down, they disappeared.  They were the hit of the party.


I asked the person who made them for the recipe, and she said there really is no recipe, but told me how she made them.

It made me very happy for her to do this, as I knew I was going to make these again and again! 






I went out the very next day to Kroger and bought the ingredients and made them for my husband and I.

Delicious!

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Mini Reubens

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Rye Sandwich Bread
Heavenly Horseradish Sauce
Marzetti's Thousand Island Dressing
Deli Corn Beef (shaved to falling apart)
Bavarian Sauerkraut
Shredded Swiss Cheese 

1.  Cut Sandwich Bread in quarters.
2.  Spread Horseradish Sauce on Bread.
3.  Spread Thousand Island Dressing on top of Horseradish Sauce.
4.  Pile some Corn Beef on top of Thousand Island Dressing.
5.  Place some Sauerkraut on top of the Corn Beef.
6.  Top with Shredded Swiss Cheese.

Broil in oven until cheese is melted and Reubens are heated through.

I would have preferred to use Rye Party Bread, but our Kroger doesn't carry it; so, I bought the sandwich bread and cut it into quarters.

There are no measurements or amounts, just use your judgment here.

I bought a half-pound of corn beef and was able to make approximately 12 of these Mini Reubens with a little left over.

Serve to family and friends!!
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January 28, 2017

CINNAMON ROLL COFFEE CAKE


The sun is shining for now.  It has been a cloudy, gloomy winter in the southern Midwest.


One way to get by is baking this delicious Cinnamon Roll Coffee Cake.


It's easy peasy, Lemon Squeezy.  And oh, so, delicious, you just want to keep going back for more.


The top is a little crunchy, and the center is soft cinnamon sugar sweetness.


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Cinnamon Roll Coffee Cake

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Preheat oven to 325 degrees F.  

(This batter is very thick.  One package of vanilla instant pudding would probably be sufficient.)  

1 box of yellow cake mix (I used Pillsbury)
3 eggs
3/4 cup Canola Oil
1/2 cup water
1/2 cup sour cream
2 small packages of vanilla instant pudding
2 teaspoons of vanilla

For the topping:

1/2 cup nuts (optional)  (I did not use nuts)
1/4 cup sugar
1/4 cup light brown sugar
1Tablespoon and 1 Teaspoon of cinnamon

1.  Using a mixer, mix cake mix, eggs, oil, water, pudding and vanilla together for 10 minutes.

2.  Pour half of batter into a cake pan sprayed with Canola Oil.  Sprinkle half of topping over batter and swirl with a knife.  Pour remaining batter on top, then remaining topping and swirl. 

3.  Bake at 325 degrees for 50 minutes or until a toothpick inserted into center of cake comes out clean.


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