Cheesecake Brownies

Deb @ smittenkitchen.blogspot.com
she adapted it from Gourmet June 2007

BROWNIE BATTER:
1 stick (1/2 cup or 4 oz.) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

CHEESECAKE BATTER:
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

PLUS:
1/2 cup semisweet chocolate chips

Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

SLICING TIP (from Deb):

I like to chill my brownies until they are almost frozen before cutting them. It makes it much easier to get a clean slice. Both of the photos on here are from smitten kitchen. My swirling did not look that good and neither did my finished brownies, but they still taste yummy!

Super Sloppy Joes

Taste of Home

2 lbs. ground beef
1/2 cup onion, chopped
2 celery ribs, chopped
1/4 cup green pepper, chopped
1 2/3 cups crushed tomatoes
1/4 cup ketchup
2 tablespoons brown sugar
1 Tablespoon vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
8-10 hamburger buns

In a large skillet over medium heat, cook beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain. Add the next 9 ingredients; mix well. Simmer, uncovered for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto a bun.

Cheesy Chicken & Broccoli Bake

Kraft

1 package (6 oz) Stove Top stuffing mix for chicken
1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 package (16 oz) frozen broccoli florets, thawed, drained
1 can (10 3/4 0z) Cream of chicken soup
1/2 pound (8 oz) Velveeta cheese, cut into 1/2" cubes

Heat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Combine remaining ingredients; spoon into 9x13" baking dish. Top with stuffing. Bake 40 minutes or until chicken is done.

Variation: Prepare as directed, substituting 4 cups cooked rotini for the prepared stuffing and 1 cup of salsa for the cream of chicken soup.

Great Substitute: Substitute your favorite frozen vegetable for the broccoli.

Cheesy Chicken Enchiladas

Kristie Tomlinson

1 can (10 3/4 oz) Cheese soup (2 cans are better)
1/2 cup milk (if you use 2 cans of soup use 1 cup of milk)
2 cups cooked chicken, chopped
3/4 cup salsa
1 teaspoon chili powder
8 flour tortillas (8")
1 tomato, chopped for garnish

In a small bowl mix soup and milk. In a medium bowl mix 2 Tablespoons soup mix, chicken, salsa and chili powder. Spread 1/2 cup soup mix in lined 3 quart dish. Spread 1/4 cup mix on one side of tortillas and roll. Place in dish seam side down. Pour remaining soup mix over enchiladas. Cover and bake at 350 degrees for 25 minutes.

Chicken Pasta Salad

Gabby Gourmet

12 oz. multi colored pasta
12 oz. bowtie pasta
Cook pasta's separately and let cool
20 oz. pineapple tidbits-drained
2 cups celery, chopped
1 cup Cashews or Almonds
1 cup grapes
4 green onions
4 cups diced cooked chicken

Dressing:
1 cup Mayonnaise
16 oz. Kraft Coleslaw Dressing

Mix all ingredients and add dressing. YUMMY!!

Original Ranch Tuna Sandwich

Hidden Valley


1/2 cup Ranch
2 cans (6oz. each) tuna
1/2 cup diced celery
1/4 cup diced green onions
bread

Combine all ingredients and chill. Spread on bread.
4 servings

Variations:
Bacon & Egg Salad Sandwich

Substitute tuna with 6 hard boiled eggs, coarsely chopped.

Combine all ingredients. Add 3 Tablespoons bacon bits and chill.

Chicken Tortilla Soup

Treena Bolingbroke

4 chicken breasts, frozen
3 cans mexican stewed tomatoes
2 cans black beans, washed and drained
1 can chopped green chilies - mild
2 cups salsa
3 8oz tomato sauce
tortilla chips
grated cheese

Put all ingredients except chips and cheese in crock pot. Cook for 9 hours. Take chicken out and shred, then put back in crock pot. Serve with chips and cheese.

NOTE: the picture is from Rachael Ray's recipe. It was the closest to what I remember this recipe looking like. She added a few extra garnishes to hers.

Hawiian Haystacks

Camille C.
Houston University Branch

2 cups cooked, cooled, shredded chicken
8 oz. sour cream
2 cans cream of chicken soup
4 cups cooked rice

Mix first three ingredients in saucepan and warm.

To make each haystack make a mound of rice and cover with the chicken mixture. Add other toppings to taste.

Toppings:
chow mein noodles
crushed pineapple
chopped celery
slivered almonds
tomatoes, chopped
green pepper, chopped
green onion, sliced
cucumbers, chopped

NOTE: I stole the picture from someone elses blog. I don't use peanuts!

Stacked Enchiladas

Mom

1 lb ground beef
1 can enchilada sauce
corn tortillas
1 onion, diced
lettuce, shredded
2 tomatoes, diced
cheddar cheese, shredded
sour cream
vegetable oil

In a skillet brown beef with onion. In a saucepan warm enchilada sauce. In small skillet heat oil. Dip tortillas in hot oil.

Put small amount of enchilada sauce on plate then put tortilla on top. Top with meat, lettuce, tomato, cheese and sour cream. Repeat layers.

We only cook the tortillas for a few seconds. They just get soft and pliable. Not crunchy. It would be yummy with crunchy tortillas too though. Just all around yummy!

Strawberry Romaine Salad

Taste of Home

8 cups torn romaine
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced and separated into rings

Poppy Seed Dressing:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup milk
2 Tablespoons poppy seeds
2 Tablespoons white wine vinegar

In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.

NOTE: Mom adds feta cheese and sugared almonds.

Shrimp with Linguine in a Pesto Cream Sauce

Emeril Lagasse

1 pound linguine
1/4 cup kosher salt
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 Tablespoon Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 Tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 Tablespoon chopped parsley leaves
1/4 cup grated Parmesan

Set a large 1 gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12 inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 Tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and Parmesan cheese and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme

Combine all ingredients thoroughly.

Chicken with Raspberry Sauce

Kami Yorgason


NOTE: 3 hours to marinate

3/4 cup seedless Raspberry preserves
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 Tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless, skinless chicken breast halves (1 1/2 lb.)
2 teaspoons cornstarch
1/4 cup unsweetened Raspberries

In a bowl combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.

Place the chicken in a large baggie; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.

In small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil, cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Chicken Stroganoff

Kathy Alvey

6 chicken breasts
1 cube butter
3 packages dry Italian dressing mix
2 cans cream of chicken soup
8 oz. cream cheese, softened
1 lb. package bowtie pasta or 1 1/2 lb. package small bowties

Simmer chicken, butter and dressing mix in crock pot for 6 hours.

Remove chicken and shred. Add soup and cream cheese to dressing mix. Thin with milk if desired.

Return chicken to mix and serve over bowtie pasta.

Oriental Chicken Salad

MOM

1 head cabbage, shredded
4 green onions
cooked, diced chicken or canned chicken
2 packages Ramen noodles
sliced almonds

Break up Ramen and toast with almonds in a 350 degree oven until slightly browned.

Dressing:
3/4 cup vegetable oil
4 Tablespoons sugar
4 Tablespoons Rice vinegar
2 packets Ramen seasoning
salt & pepper to taste

Combine cabbage, onions, chicken, noodles and almonds. Toss with dressing. Serve immediately.

Can add sesame seeds, snow peas or pineapple if desired.

Funeral Potatoes

Mom

7 large potatoes (or a package of preshredded frozen hash browns)
1/4 cup butter
2 cans cream of chicken soup
1 cup shredded cheddar
1 pint sour cream
1/3 cup chopped green onion
crushed corn flakes

Boil potatoes. Cool and peel. Shred into 9x13 pan.

Combine butter, soup, cheese, sour cream and onion in saucepan and heat. Pour over potatoes. Crush corn flakes on top. Pour some melted butter over the top.

Bake uncovered at 350 degrees for 45 minutes.