CREAM CHEESE BOWNIES

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker's semi sweet baking chocolate, coarsely chopped
2 squares Baker's unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

• Preheat oven to 350˚.
• Spray pan with PURE.
• Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
• Beat eggs and salt in a large mixing bowl until foamy.
• Continue beating while gradually adding sugar, beating until thick and well blended.
• Fold in chocolate mixture with a spatula until just barely incorporated.
• Add vanilla.
• Add flour and continue blending until just barely mixed.
• Pour into 13x9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

• In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
• Add egg yolk and beat until well blended.
• Add chocolate chips and blend well with a spatula.
• Top brownies with cream cheese mixture.
• Bake until toothpick comes out clean, about 25 minutes.
• When cooled, store in refrigerator.
• Reheat for 10 seconds to eat - YUMMY!

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS

2 large Granny Smith apples, peeled, cored & sliced into 8 wedges

1/2 lemon, juiced

2 cans Pillsbury crescent roll dough

1 cups sugar

1 tablespoon cinnamon

1 teaspoon nutmeg

1 can Squirt soda

4 tablespoons butter, sliced thin

• Preheat oven to 350˚.
• Spray a baking dish with PURE.
• Submerge apple wedges into a bowl of ice water with the lemon juice.
• Separate the crescent roll triangles.
• Remove the apples and dry on paper towels.
• Roll each apple in a triangle, starting at the small end.
• Put the rolls in the baking dish.
• In a small bowl combine the sugar, cinnamon and nutmeg.
• Sprinkle evenly over the rolls.
• Top with the thin slices of butter.
• Pour the soda over everything.
• Bake until golden brown (about 40-45 minutes).
• Serve with vanilla ice cream or whipped cream.

SUBMITTED TO TEMPT MY TUMMY TUESDAY.

CINNAMON ROLL CAKE

I can't remember where I first saw this recipe, but it is soooooo good and needs to be passed around again and again!

CAKE
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

• Mix everything together except for the butter. 
• Slowly stir in the melted butter and pour into a greased 9x13 pan.

TOPPING
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

• Mix all the ingredients together until well combined. 
• Drop evenly over the batter and swirl with a knife. 
• Bake at 350 for 28-32 minutes.

GLAZE
1 3/4 cups powdered sugar
4-5 tablespoons milk
1 teaspoon vanilla

• Mix all the ingredients together until well combined. 
•  Pour over top of warm cake.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby's favorite cookies is chocolate chip.  I've experimented for years on getting the right combo of flavors.  According to hubby I've finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

• Preheat oven to 375˚,
• Sift together the flour, salt and baking soda.  Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream again.
• Add vanilla and maple, beating until smooth.
• Gradually add the flour mixture until we blended.
• Add chocolate chips and nuts if desired.
• Drop by spoon fulls onto ungreased cookie sheet.
• Bake 10 minutes.

KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn't call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural's products Aunt Louise's recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise's recipe.

Recipe aside, I have to say that every NuNatural's product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural's products are not chemically altered, but based on Stevia, a natural plant! 

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

Crust: 
1 1/2 cups graham cracker crumbs   
6 tablespoons butter   
15 drops NuNatural's liquid stevia extract


Filling:  
16 ounces cream cheese 
1/3 cup key lime juice  
1 egg   
1 teaspoon NuNatural's white stevia powder

		Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs.  Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl.  Spread the mixture evenly over the bottom and sides, pressing it to make it firm.  Bake at 350° until golden brown (about 10 minutes).  Allow to cool completely before using.  Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it.  Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

Sauce:

2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural's white stevia powder
7 drops NuNatural's liquid Vanilla stevia 
2 tablespoons Hershey's caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice

• Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
• Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
• Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
• Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
• Stir in blueberry sauce; let stand 5 minutes. 
• Cool sauce to room temperature. 
• Stir in remaining 1 tablespoon lemon juice.
• 

I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt

6 tablespoons butter, softened + 1/3 cup butter, softened for topping

16 ounces cream cheese, softened
1 cup sugar     

2 cups small curd cottage cheese

2 cups sour cream

6 eggs, separated

1 cup golden raisins

3 teaspoons cinnamon
3 tablespoons rum

11/2 cup apples, peeled and chopped

1/2 cup golden brown sugar

PURE

• Set oven to 350 degrees.
• Set shelf to lowest position.
• In a small bowl pour the rum over the raisins.  Set aside.
• Spray a 13 x 9-inch baking dish with PURE.
• Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
• In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
• Add in the cottage cheese and sour cream; blending well.
• In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
• Pour this mixture over the egg noodles in the bowl; mix to combine.
• Mix in the chopped apples and raisins (rum and all); blend well.
• In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
• Pour into prepared baking dish.
• Add a loose foil tent to prevent pasta from crisping.
• Bake for 45 minutes.

While casserole is baking:

• In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
• After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
• Return to oven and bake another 30-45 minutes.

DECADENT CHOCOLATE BROWNIES & RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker's Bittersweet Chocolate
1 ounce Baker's Semi-Sweet Chocolate
1 1/4 ounce Baker's sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

• Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
• Set aside to cool slightly. 
• Sift together the flour, salt and baking powder. 
• Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
• Lower speed and add chocolate mixture to egg mixture. 
• By hand stir in the flour mixture until consistent in color. 
• Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
• Just after you put these in the oven, prepare the topping. 
• Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
• Just after the brownies come out of the oven, pour the topping over. 
• Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners' sugar
3 tablespoons fresh lemon juice

• Puree all the ingredients in a food processor
• Strain the sauce to remove the seeds. 
• Store the sauce in the refrigerator in a covered container.

WARNING: THESE ARE RICH & DECADENT!

CLASSIC GOOD EATS ~ BAKED PINEAPPLE BLACKBERRY CUSTARD

BAKED PINEAPPLE BLACKBERRY CUSTARD

I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.

2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch

1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)

• Preheat oven to 350°.
• Place pineapple in the bottom of a greased 13 x 9 pan.
• Sprinkle blackberries over pineapple.
  
• In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
• Cook until thick.
• Pour over the pineapple and bake 20 minutes.
• Top with marshmallows and return to oven until golden.

MAGIC MIDDLES & HOLIDAY WREATHS

I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What's for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn't love chocolate and peanut butter? It's hubby's favorite combo. I experimented a little with caramels and marshmallows too.

MAGIC IN THE MIDDLE

DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

• Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
• Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
• Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
• Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
• Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
• Bake cookies for 9-11 minutes, until they're set.
• Remove them from the oven and cool on a rack.

Yield: About 30 cookies

Cooking Tips

*These cookies freeze well. They would travel well too.

My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

• Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
• Gradually stir in cornflakes until well blended.
• Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
• Decorate with red hots.
• Let cool.
• If your house is warm - chill in refrigerator until set.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

• Preheat oven to 350 degrees.
• Sift together the flour, soda, teaspoon of salt and cinnamon.
• In a large mixing bowl, cream the butter.
• Add the brown sugar and blend well.
• Add eggs, one at a time, blending well after each one.
• Add vanilla and blend until light & fluffy.
• Add flour mixture and blend until smooth.
• Gently mix in oatmeal and 2/3 cup peanuts.
• Set aside 2 cups of mixture.
• Press the remaining mixture into the bottom of a 9x13 well greased baking dish.
• Scatter the blueberries randomly over the top of the oatmeal mixture.
• In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
• Stir in vanilla, raisins and remaining peanuts.
• Spread over the oatmeal layer.
• Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
• With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
• Bake 30 minutes.
• Cool completely before cutting.

CHOCOLATE CARAMEL COOKIE BARS

CHOCOLATE CARAMEL COOKIE BARS
2 cups flour
1/2 cup self-rising flour
dash salt
1 teaspoon cinnamon
2 sticks butter, softened
3/4 + cup packed brown sugar
3/4 cup sugar, divided 1/4 + 1/2
2 eggs
1 teaspoon PURE vanilla extract
1 cup Kraft caramels
4 tablespoons milk
7 ounces unsweetened chocolate
1 cup Heath Bar Crunch pieces
PURE

• Preheat oven to 350 degrees.
• Spray 15x10 jelly roll pan with PURE.
• Cream the butter in electric mixer.
• Add brown sugar until well blended.
• Add 1/2 cup sugar, vanilla and eggs, blending again until uniform in consistency.
• Gradually add the flours, cinnamon and salt until well blended.
• Press cookie dough into jelly roll pan.
• In a double boiler melt together the milk, caramels and chocolate until smooth.
• Spread the caramel chocolate over the cookie layer.
• Bake 20-25 minutes or until cookie portion is set.

SALTED CHOCOLATE COOKIE DROPS

This recipe was inspired by my good friend Barbara's candy recipe for Salted Chocolate over at Kitchen Comforts.

SALTED CHOCOLATE COOKIE DROPS

• 2 1/2 cups all-purpose flour
• 1/2 cup Hershey's cocoa
• 1 teaspoon baking soda
• 1 1/4 cups unsalted butter, softened
• 1 1/2 cups (packed) brown sugar
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 1 Heath bar, chopped into bits
• 1 1/2 teaspoon vanilla extract
• 10 ounces milk chocolate, chopped into small chips

1. Sift the flour, cocoa and baking soda together.
2. Preheat oven to 350 degrees.
3. Beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla extract and beat for 2 minutes more.
4. Add the flour mixture and mix just until well blended.
5. Add chocolate pieces and mix only to incorporate.
6. Line baking sheets with silicone mats.
7. Roll into 1 inch balls.
8. Press down slightly as you place them on the baking mat about an inch apart.
9. Bake for 10-12 minutes.
10. If needed press down slightly with the back of the spatula as you remove them from the oven.
11. Cool for 5 minutes before removing from mats.

Makes about 4-6 dozen cookies.

BUTTERFINGER COOKIES

BUTTERFINGER COOKIES
Ritz Crackers
Creamy Peanut Butter
Almond Bark
Sprinkles

• Spread a thick layer of Peanut Butter on a Ritz Cracker
• Top with another Ritz Cracker
• Continue until you have the desired amount of cookie sandwiches
• Melt Almond Bark in stages as necessary (it will cool fairly quickly)
• Dip each cookie with a small pair of tongs into almond bark and coat well
• Gently lay each 'cookie' on a wax paper sheet
• While chocolate is still 'wet', top with sprinkles
• Allow to harden
• Store in an airtight container
• Enjoy - they taste just like Butterfinger candy bars

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

• Preheat oven to 350 degrees.
• Line a cookie sheet with pretzel crackers.
• Set 2 ROLOs side by side on the crackers.
• Bake 2-3 minutes, just long enough to soften ROLOs.
• Press down pecan halves into each ROLO.
• Cool.
• Enjoy.