Brownie Cheesecake

Brownie Cheesecake

1 pkg (13 X9 pan size) Brownie Mix
4 pkg (8 oz) Cream Cheese, softened
1 cup granulate sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs

1. Preheat oven to 350 degrees F (approx. 180 degree C).
2. Line 13x9x2 pan with foil, with ends of foil extending over sides of pan.
3. Spray with Cooking spray.
4. Prepare brownie batter as directed on package and then pour into prepared pan.
5. Bake for 15 minutes or until top of brownie is shiny and center is almost set.
6. Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
7. Add sour cream and mix well.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Pour over partially baked brownie batter in pan (filling will come almost to top of pan).
10. Bake 40 min. or until center is almost set.
11. Cool.
12. Refrigerate 4 hours or overnight.

Outrageous Cookie Bars

I had some sweetened condensed milk I needed to use, and I found this recipe. It is delicious, and fun. Kids loved them.

Ingredients:

• 1/2 cup (1 stick) butter or margarine

• 1 1/2 cups graham cracker crumbs

• 1 can (14 oz.) sweetened condensed milk

• 2 cups (12-oz. pkg.) semi sweet chocolate chips

• 1 cup flaked coconut

• 1 cup chopped walnuts

Directions:
PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and nuts; press down firmly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Nanaimo Bars

Nanaimo Bars

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
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Filling:
1/3 cup butter
3 Tbsp custard powder, Bird's brand (ask your grocer)
(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar
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Topping:
8 ounces semisweet chocolate
2 Tbsp butter
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Base:

1. melt butter in heavy saucepan.
2. Stir in sugar and cocoa until smooth.
3. Whisk egg with vanilla and stir into butter mixture.
4. Remove from heat.
5. Stir in crumbs, coconut and nuts.
6. Press evenly over bottom of greased 9" square pan.
7. Chill until set, at least 20 min.

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Filling:

1. Beat butter with wooden spoon until light.
2. Beat in custard powder and milk.
3. Gradually beat in sugar.
4. Spread over chilled base and let set in fridge.

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Topping:

1. Melt together chocolate and butter; stir until smooth.
2. Spread in even layer over chilled filling.
3. Store in fridge until choc. topping begins to harden.
4. Score topping into bars.
5. Cut before totally solid, use a hot knife, wipe clean between cuts.
6. Store in fridge or freeze for up to 2 months.

NOTE: These look wonderful on a tray of goodies and people love them.

Creamy Lemon Squares

1 cup butter or margerine (the stick variety works best)
2 cup flour
1/2 cup confectioner (or powdered) sugar
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Mix butter, flour and powdered sugar in medium bowl until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.