Friday, February 11, 2011

Red Velvet Cheesecake Brownies

These brownies are very rich and absolutely delicious!

Brownie Batter:
1/2 cup butter
2-oz dark chocolate, coarsely chopped (I use 1/2 cup dark chocolate chips)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

Cheesecake Mix:
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Lightly grease and 8" or 9" square pan.

In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.

Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

Bake for 35-45 minutes (depending on size of pan), until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies or 24 smaller brownies.

Wednesday, February 2, 2011

Sausage Bread

This is a great bread, for breakfast, an appetizer, or to bring to a potluck.

1 loaf frozen bread dough
1 lb bulk sausage
1 small onion, chopped
1-1/2 oz Parmesan cheese
1 egg

Thaw bread in refrigerator overnight. Remove and let set out for at least 30 minutes to warm up.

Brown onion and sausage until meat is cooked through, drain. Add egg and cheese; mix well.

Roll out dough into rectangle. Spread sausage mixture over dough, leaving a border. Fold dough over meat and pinch edges. Place bread seam side down on baking sheet. Bake at 350 degrees for 30 minutes.

Corn Pudding

Quick and easy side dish, that goes great with anything.

1 can cream-style corn
1 can whole kernel corn
2 eggs, beaten
1/2 cup melted butter
1 box Jiffy corn muffin mix
16 oz sour cream

Mix all ingredients together. Pour into greased casserole dish.

Bake at 350 degrees for 1 hour.

Corn Casserole

This is a great side dish that goes with anything.

1 small onion, diced
6 Tbs butter
4 Tbs flour
2 tsp salt
1/2 tsp mustard
2 cups milk
2 eggs, beaten
2 cups bread cubes
4 cups corn
Bread crumbs

Preheat oven to 375 degrees.

Cook onion in 4 Tbs butter until golden. Remove from heat and add flour, salt and mustard. Mix well. Add milk and stir until blended. Cook until thick; remove from heat and add eggs, bread cubes, corn and remaining 2 Tbs butter.

Pour mixture into greased casserole dish. Top with bread crumbs. Bake 45-50 minutes.

Scalloped Pineapple

This is a great side dish with pork or ham, and also makes a good dessert.

4 cups bread cubes
1 cup milk
4 eggs, beaten
3/4 cups sugar
1/2 cup melted butter
1 large can crushed pineapple (do not drain)

Mix bread and milk together. Add eggs, sugar and butter, mix together. Add pineapple and juice, mix well.

Pour into a 9 x 13 baking dish. Bake at 350 degrees fro 30 minutes.

Old Mother Mallard's Waffles

Not sure where the name came from, but they sure are delicious!

2 cups milk
2 cups flour
1 large egg
2 tsp baking powder
1/2 tsp salt

Preheat waffle iron.

Whisk all ingredients together in a large bowl until smooth.

Grease waffle iron with nonstick cooking spray and pour in batter. Cook until golden.

Serve immediately.


A great breakfast dish, especially with a side of scrambled eggs.

1 lb sausage
1 can evaporated milk
Salt and pepper to taste
1-1/2 cups water
1 cup cornmeal

Brown sausage in skillet; drain. Add milk and water; season with salt and pepper to taste. Heat to boiling. Slowly stir in cornmeal. Cook 5 minutes, stirring constantly. place mixture in greased loaf pan; chill until firm. Unmold from pan and slice. Fry slices in butter.

Serve hot with maple syrup.

Toad In the Hole

This is an old British dish. It's a form of Yorkshire Pudding, with sausage added. It makes a very warm and filling breakfast!

1 cup flour
1/4 tsp salt
1 cup milk
2 beaten eggs
1 lb bulk sausage (or sausage links, cut into pieces)
1 Tbs oil

Preheat oven to 400 degrees.

Mix flour and salt; stir in eggs and milk. Cover and let stand for 30 minutes.

Meanwhile, shape sausage into 1-inch balls (if using bulk sausage). Brown sausage in large skillet. Reserve drippings.

Place sausage and drippings in 9-inch baking pan; heat in oven for 2 minutes. Remove from oven; pour batter over sausage. Return to oven, bake 20 minutes. Reduce heat to 350 degrees, bake 10-15 minutes.

Serve immediately.

Mac-n-Cheddar Burger

Another "comfort food" recipe!

2 lb hamburger
5 cups water
2 pkg macaroni and cheese
Salt and pepper to taste
1/2 stick butter
1/2 cup milk

Brown hamburger in large Dutch Oven; drain off grease. Add water, salt, pepper, and macaroni (not the cheese sauce mix). Bring to a boil; lower heat and simmer for 10 minutes. Stir in cheese sauce mix, butter and milk.

Chili Mixup

This dish tastes best the next day, after the flavors have had a chance to blend.

2 lb hamburger
1 medium onion, chopped
2 cans diced tomatoes, crushed
1 can sliced mushrooms
1 box elbow macaroni
Chili powder to taste
Salt and pepper to taste

Brown hamburger and onion together until burger is no longer pink; drain off grease. Add all other ingredients except macaroni, let simmer.

Cook macaroni according to package directions. Add to chili mixture, let simmer 30 minutes.

Mandarin Orange Sherbet Jello Salad

This makes a good side dish with ham.

1 large can mandarin oranges (reserve juice)
2 pkg. orange jello
1 cup boiling water
1 pint orange sherbet

In a bowl, drain juice from oranges and add enough cold water to make 1 cup. Add boiling water to this and stir in jello until dissolved. Stir in sherbet until melted. Mix in oranges.

Refrigerate until set.

Fruit Dip

This is a very simple dip that goes well with all kinds of fresh fruit.

1 sm. pkg. instant vanilla pudding
1 cup milk
1 - 8 oz Cool Whip
3-4 Tbs orange liqueur (such as Triple Sec)

Mix all ingredients together; refrigerate.