Tuxedo Brownie Cups

Tuxedo Brownie Cups - from Pampered Chef (via terpblog)

Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced

Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.

Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

(C)The Pampered Chef, Ltd. 2010

http://www.pamperedchef.com

Toll House Cookie Sundae Pie

Toll House Cookie Sundae Pie - from taracooks.com

For one pie:

• 1 unbaked 9″ deep dish pie shell
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 1/2 sticks soft butter
• 1 Tablespoon vanilla
• 1 cup semi-sweet chocolate chip morsels
• 1 cup nuts

Preheat oven to 325 degrees.

Beat eggs in large bowl on high speed until eggs are foamy. Then beat in the flour and sugars. Next add the soft butter and beat. Finally add the chocolate chips and nuts and stir by hand to blend. Spoon into unbaked pie shell.

Bake 55-60 minutes or until a knife inserted in the middle of the pie comes out clean. Serve pie while warm with whipped cream or ice cream, and caramel and hot fudge sauce.

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread - from allrecipes.com user Laurie Bennett

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used 1/2 cup applesauce and 1/2 cup veg. oil instead)
2/3 cup water (I used apple juice instead)
3 cups white sugar (I only did 1 cup white sugar plus 1 cup brown sugar)
1 teaspoon vanilla (original recipe didn't call for this)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Roasted Pear Salad

	Roasted Pear Salad - from marzetti.com
	Prep Time: 15 minutes Cook Time: 40 minutes

Marzetti Ingredients	Other Ingredients
1 cup, divided Marzetti® Light Balsamic Vinaigrette Dressing To taste, Marzetti® Chunky Blue Cheese Dressing	1/3 cup brown sugar 1/4 cup chopped pecans 4 oz blue cheese 1/4 cup dried cherries 3 firm pears 2 tbsp fresh lemon juice 8 oz butter lettuce

Preparation:

Preheat oven to 375 degrees.

DRESSING: Mix 3/4 cup Marzetti® Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside.

STUFFING: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside.

PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tbsp. of Marzetti® Light Balsamic Vinaigrette Dressing over each pear and pour remaining dressing around pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time. To assemble: clean and tear lettuce into bite size pieces and toss with remaining Marzetti® Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti® Chunky Blue Cheese Dressing over each salad.

Holly Jolly Peanut Butter Cookies

Holly Jolly Peanut Butter Cookies - from brightideas.com

ingredients and directions:

• 1 cup all-purpose flour
• 2/3 cup old-fashioned rolled oats
• 1 - 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup PETER PAN® Creamy Peanut Butter
• 1/2 cup Parkay Original®-stick, softened (1/2 cup = 1 stick)
• 1 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 -1/4 teaspoons vanilla extract
• 1 pkg pkg (12.6 oz) M&M’S® Brand Milk Chocolate Candies

• Yield: 36 servings (1 cookie each)
• Prep Time: 40 minutes
• Bake Time: 10 -12 minutes
• Difficulty: Moderate

• 1. Preheat oven to 350°F. Combine flour, oats, baking powder and salt in medium bowl; set aside.
• 2. Cream PETER PAN® peanut butter, Parkay® and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Turn mixer down to low speed and gradually add flour mixture. Stir in M&M’S® Brand Chocolate Candies with wooden spoon.
• 3. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern.
• 4. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.

Christmas Mice Cookies

Christmas Mice Cookies - from TasteofHome.com

18 ServingsPrep: 30 min. + chilling

Ingredients

• 2/3 cup HERSHEY’®S Semi-Sweet Chocolate Chips
• 2 cups chocolate wafer crumbs (about 40 wafers), divided
• 1/3 cup sour cream
• 36 red nonpareils
• 1/4 cup sliced almonds
• 18 pieces black shoestring licorice (2 inches each)

Directions

In a microwave, melt chocolate chips; stir until smooth. Stir in 1
cup crumbs and sour cream. Cover and refrigerate for 1 hour or until
easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a
ball, tapering one end to resemble a mouse. Roll in remaining
chocolate crumbs to coat. Position nonpareils for eyes, almond
slices for ears and licorice pieces for tails.


Yield: 1-1/2 dozen.

Marinade for Chicken

Marinade for Chicken - as seen on allrecipes.com, posted by user jillypooh

"This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes."

Ingredients:

1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice

2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley

Directions:

1.	In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

S'mores Bars

S'mores Bars - from Annie's Eats


Yield: 12-16 bars


Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

¾ cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1½ tsp. vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers



Directions:

Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Printed from Annie’s Eats