Cherry Cheesecake Brownies

Author: Alyssa

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Fudgy brownies with cheesecake and premium Lucky Leaf® pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!

Ingredients

• Cheesecake Topping Ingredients:
• 2 (8 ounce) cream cheese
• ½ cup sugar
• 1 egg
• ½ teaspoon vanilla
• Brownie Ingredients:
• 1 cup butter
• 6 ounce unsweetened chocolate
• 2 cups sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 4 eggs
• 1¼ cup flour
• 1 (21 ounce) Lucky Leaf® Cherry Pie Filling

Instructions

1. Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.
2. To make the topping: Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.
3. To make the brownies: In a microwave safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
4. Spread brownie mix into the bottom of your 13x9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look.
5. Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.

Recipe by The Recipe Critic at http://therecipecritic.com/2015/02/cherry-cheesecake-brownies/

Chicken Cor Don Blue

 

Base:

1 large rotisserie chicken, meat removed and pulled (about 5-6 C)

1/2 pound sliced deli-style black forest ham, chopped

1/2 pound sliced swiss cheese

Sauce:

4 Tb butter

4 Tb flour

3 C milk

2 Tb lemon juice

1 Tb dijion mustard

1 1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp pepper

Topping:

4 Tb melted butter

1 1/4 C seasoned bread crumbs

1/4 C parmesan cheese

1.  Preheat oven to 350 degrees and spray a 9x13 casserole dish with nonstick spray.  Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2.  In a medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients.  Pour the finished sauce over the base layer already in the dish.

3.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce with thicken just a bit.

recipe printed from mykitchenescapades.com

Korean Beef

Six Sisters

 

Ingredients:

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce

1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced

Rice, cooked

Directions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Trisha Yearwood's Chicken Tortilla Soup

Recipe by Recipe Diaries at http://www.recipe-diaries.com/2012/11/03/trisha-yearwoods-chicken-tortilla-soup/

 

Author: Jenna

Ingredients

• •3 tablespoons butter
• •1 teaspoon garlic
• •1 medium onion (chopped)
• •2 tablespoons flour
• •3 14oz cans low sodium chicken broth
• •4 cups low fat milk
• •1 cup prepared salsa
• •4 chicken breasts (boneless skinless (already cooked)
• •1 15oz can kidney beans
• •1 15oz can black beans (salt free)
• •1 15oz can corn salt free
• •2 teaspoons ground cumin
• •1 package fajita seasoning (I recommend Mrs. Dash)
• •1 15oz can cream of chicken soup

Instructions

1. Step 1
2. Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
3. Step 2
4. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

 

Restaurant Style Mexican Rice

 

  

Ingredients

• 3 Tbsp. vegetable oil
• 1 cup long grain rice, uncooked
• 1 tsp. fresh minced garlic
• 1/2 tsp. kosher salt
• 1/2 tsp. cumin
• 1/2 c. tomato sauce
• 1 (14 oz) can chicken broth
• 3 Tbsp. finely chopped fresh cilantro

Instructions

• Heat oil in a large saucepan over medium heat.
• Add the rice and gently stir until rice begins to lightly brown.
• Add the garlic, salt, and cumin and stir the rice til it looks golden.
• Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
• Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
• Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.

Chicken Bacon Ranch Pasta

Recipe by Chef in Training at http://www.chef-in-training.com/2012/09/chicken-bacon-ranch-pasta/

 

Ingredients

• 10-12 oz penne pasta
• 2 cups cooked and chopped chicken
• ¾ cup cooked and crumbled bacon
• ¼ cup butter
• ¼ cup flour
• 2 cups heavy cream (milk would be fine, too)
• 1 tsp. onion powder
• 1 tsp. garlic salt
• ⅓ cup ranch dressing, I used Lite House
• ¾ cup shredded cheddar cheese

Instructions

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta.
3. TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.
4. Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine.
5. Add in shredded cheddar cheese and stir to combine.
6. Pour into a casserole pan and bake at 350 degrees F for 15 minutes.

 

Individual Frozen Key Lime Pies

http://thissillygirlslife.com

18 portions

These are great to make ahead, up to a month!

Ingredients

1. 3/4 Cup key lime juice, fresh squeezed (about a pound of key limes)
2. 1 can sweetened condensed milk
3. 8 oz whipped topping, plus more for garnish
4. 8 oz cream cheese, softened
5. 1/2 stick butter, unsalted, melted
6. 1 sleeve honey graham crackers, turned into crumbs

Instructions

1. Crush graham crackers and mix with the butter, set aside.
2. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
3. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
4. Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
5. Serve with whipped topping garnish and key lime slice if desired, enjoy!