1 brownie mix (for 8x8 inch pan)
1/3 cup oil
1/3 cup water
(or whatever ingredients are stated on the package)
2 cans sweetened condensed milk
2 packages cream cheese, softened
2 teaspoons vanilla
2 cans cherry pie filling
Spread batter in a 10" or 12" round spring form pan that has been sprayed with non-stick cooking spray.
Bake at 350 for 25 minutes.
Meanwhile, beat eggs, sweetened condensed milk, cream cheese, and vanilla until creamy and smooth.
When brownie layer is baked, immediately pour cheesecake filling on top.
Spread carefully to edges of brownie.
Bake 30-40 minutes more, or until cheesecake is set and firm.
Cool for 2 hours.
Top with cherry pie filling.
(Flavor is best served at room temperature, but should be stored in refrigerator.) (Serves 12)
1 Tbs. unsalted butter
1 small yellow onion, finely chopped
2 carrots, thinly sliced
1 celery stalk, thinly sliced
2 Tbs. minced fresh marjoram
8 cups chicken broth
3/4 cup orzo, pastina or other small pasta shape
6 oz. baby spinach
3 cups cooked chicken, shredded
Salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
Sauté the vegetables
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.
Cook the pasta
Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper.
Ladle the soup into warmed bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4.
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.
2. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.
3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.
3 cups shredded coconut (sweetened or unsweetened; I used sweetened)
12-oz good-quality chewy caramels (I bought the Target brand…is that “good quality”? haha)
1/4 teaspoon salt
3 tablespoons milk
20 oz. dark or semisweet chocolate (I used chocolate chips…the original recipe called for 10 oz. of chocolate but I ended up needing double)
1. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
3. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 or so bars with a large knife or a pizza cutter (I used a pizza cutter and it worked really well once I got the hang of it).
5. Once the bars are cut, melt half of the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt more) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies.
Chocolate Tart With Mint Krispy Topping
1 cup of heavy cream
1/2 cup of milk (I used 2%)
8 oz bittersweet chocolate, chopped
1/4 cup of white sugar
1/4 tsp of salt
2 large eggs, at room temperature
Combine the heavy cream and milk in a saucepan over medium-low heat until the mixture just simmers slightly around the edges. Take the pan off the heat, add the chopped chocolate, and stir until ti's good and smooth. Add the sugar and salt and whisk until well incorporated. Let sit for 5 minutes to cool slightly. Then beat the eggs in a small bowl until blended. Stir them into the cooled (if it's hot it will cook the eggs and ruin the filling) chocolate mixture and whisk until it's completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees for 15-20 minutes, until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to overcook.
I used a pestle and mortar to crumble the mint krispys.
Once the tart has cooled and you are ready to serve, slice into pieces and sprinkle the Mint krispy crumbles on top. Serve and enjoy.