Cheesy brownies

Philly Brownie Cheesecake

Made: October 18, 2012

Ingredients
- 1 package brownie mix (plus whatever you need for this mix)
- 4 packages (8oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 3 eggs
- 2 squares semi-sweet chocolate

Directions
- Heat oven to 325 F
- Prepare brownie mix as directed on the package
- Pour into greased 13x9in pan
- Bake 25 minutes or until top is shiny and center is almost set
- Meanwhile, beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended
-  Add sour cream, mix well
- Add eggs, 1 at a time, mixing on low-speed after each just until blended
- Gently pour over brownie layer in pan
- Bake 40 minutes or until center is almost set
- Run knife around rim of pan to loosen sides, cool
- Refrigerate 4 hours
- Melt chocolate squares as directed on package, drizzle over cheesecake
- Refrigerate 15 minutes, or until chocolate is firm

I bought Reynold's disposable "Bake and Take" cake pans since Mom needed these for work the next day. I think they were longer than the size needed, so one batch of brownie per pan and then the cream cheese mixture was enough for both pans. I wouldn't have time to have the cake set overnight and then chocolate drizzle (which I need to practice on :x) so I let the cakes cool for 20 minutes and then drizzled the chocolate overtop before sticking them both in the fridge overnight. I didn't get to taste the finished product, but the tastings inbetween were quite yummy :)

(Recipe used: Kraft Foods - Showstopping Desserts)

Surprise Cookies

Peanut Butter Sugar Cookies

Made: October 15, 2012

Ingredients
Peanut Butter Cookies
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup flour
- 1 egg

Sugar Cookies
- 2 3/4 c. flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 c (2 sticks) butter
- 1 1/2 c. sugar
- 1 egg
- 1 tsp vanilla

Directions


Peanut Butter Cookies
- Combine all ingredients until batter is thick and a little crumbly.
- Roll into approx. 48 balls
- Put them on a plate or a cookie sheet and chill in the refrigerator while you do the next steps.

Sugar Cookies
- Combine all ingredients.
- Batter will be thick and hard to stir (you might have to use your hands).
 
- Get your PB balls from the fridge.
- Starting with one ball of sugar cookie dough, tear off a small amount and press it flat in your palm, forming about a 2 inch circle (should cover the flat part of your palm).
- Place a PB ball in the middle and cover it with the sugar cookie. Roll into a ball.
- Roll in sugar.
- Place each ball onto a greased cookie sheet, about 2 inches apart.
- The balls are definitely going to expand, so make sure you leave enough room.
- Bake at 375°F for 7 minutes.
- Pull the cookie sheet out of the oven and gently tap each one with the bottom of a glass to flatten.
- Let cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.

I had a couple issues with the cooking time. I actually cooked mine for about 11-12 minutes. I don't know if I made mine too big or too thick, but either way, they turned out quite delish!

(Recipe used: bakebakebake@lj.com)

Corny hot dogs

Corn Dog Casserole

Made: October 11, 2012

Ingredients
- 1 can (28oz) baked beans; undrained
- 1 package (16oz) cocktail-size hot dogs
- 1/2 cup barbecue sauce
- 1 box corn muffin mix
- 1/2 cup milk
- 1 egg

Directions
- Heat oven to 375 F
- In large suacepan, mix beans, hot dogs and barbecue sauce
- Cook over medium-high heat, stirring frequently until bubbly
- Pour into ungreased 2-quart casserole dish
- In medium bowl, stir muffin mix, milk and egg just until combined
- Spoon batter evenly over hot bean mixture
- Bake 20-25 minutes or until topping is golden brown

(Recipe used: Pillsbury Annual Recipes 2012)

Taco Pasta

Taco Supper Skillet

Made: October 9, 2012

Ingredients
- 1/2 pound gounf beef
- 1 package Old El Paso taco seasoning mix
- 2 1/4 cups water
- 1 1/2 cups uncooked wagon wheel pasta
- 1 1/2 cup frozen corn (thawed)
- 1 can (15oz) kidney or pinto beans, drained and rinsed
- 1 medium tomato, chopped
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese

Directions
- In a 12in skillet, cook ground beef over medium-high heat until thoroughly cooked; drain
- Stir seasoning mix, water, pasta, corn, beans and tomatoes into beef
- Heat to boiling
- Stir, reduce heat to medium
- Cover, cook 10-15 minutes, stirring occasionally, until pasta is cooked and most of the liquid has been absorbed
- Stir in sour cream
- Remove from heat
- Sprinkle with cheese, cover and let stand for 2-3 minutes until cheese is melted

I didn't have any wagon wheel (or rotelle) pasta, so I used eblows instead. I also used a can of stewed tomatoes and chopped them into smaller pieces. I topped with extra cheese, it didn't say too, but you can't say no to extra cheese!

(Recipe used: Best of Betty Crocker 2013)

I like Spaghetti & Cheese

Mac and Cheese Spaghetti

Made: October 4, 2012

Ingredients:
Topping
- 1 1/2 cups coarse white bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted

Noodles
- 14-16 package dried spaghetti
- 10 oz package frozen peas or fresh broccoli florets
- 2 tablespoons butter, melted
- 1 teaspoon Dijon-style mustard
- 8 oz sharp cheddar cheese, finely shredded
- 4 oz American cheese, shredded

Directions
Topping
- Heat oven to 425 F
- In a 15x10x1 in baking baking pan, combine crumbs, Parmesan cheese and butter
- Bake 5 minutes, remove and set aside

Noodles
- In a Dutch oven, cook spaghetti with 1 tablespoon salt added to water; cook to package directions
- Add the peas during the last 3 minutes of cooking time
- Drain; reserving 2 cups of pasta water for later
- Set pasta & peas aside, keep warm
- Return 1 cup pasta water (from above) to dutch oven
- Bring to boiling
- Add the butter and mustard
- Add cheeses, a but at a time, stirring after each addition until melted
- Add in more pasta water if needed
- Add spaghetti, toss in cheese mixture
- Sprinkle servings with bread crumbs

I did a couple things differently. I used 1/2 cup of Italian bread crumbs, Velveeta cheese in place of American and added a handful of Mozzarella cheese to the mix. I also used a Peas & Carrot mixture. Overall, I loved this dish

(Recipe used: bgh.com)