Cream Cheese Brownie Pie

Some desserts are meant to be savored. This is one. It's another fabulous recipe from the folks over at Pillsbury. Enjoy!

 

Cream Cheese Brownie Pie

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Cream Cheese Layer

1 package (8 oz) cream cheese, softened

3 tablespoons sugar

1 teaspoon vanilla

1 egg

Brownie Layer

1 box (15.8 oz) Pillsbury® double chocolate brownie mix

1/4 cup vegetable oil

1 tablespoon water

2 eggs

1/2 cup chopped pecans

Topping

 

Reserved chocolate syrup packet from brownie mix

3 tablespoons hot fudge topping 

 

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

 

In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.

Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.

 

Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

 

Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).

 

In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.

 

Broken-Glass Cake

This cake is designed to resemble the stained glass windows in a church. The recipe is an old newspaper clipping from I don’t know where. I hope you enjoy its beauty as well as its taste.

Broken-Glass Cake

1 (3-oz.) package orange gelatin
1 (3-oz.) package cherry gelatin
1 (3-oz.) package lime gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
¼ cup sugar
1 (3-oz.) package lemon gelatin
1 ½ cups graham cracker crumbs
1 ½ cups butter or margarine, melted
2 cups whipping cream

Prepare orange, cherry and lime gelatins separately, using 1 cup boiling water and ½ cup cold water for each. Pour each flavor into 8-inch square pan and chill until firm.

Mix pineapple juice and sugar and heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in hot juice, then add remaining ½ cup cold water, chill until slightly thickened.

Combine graham cracker crumbs and butter and press into bottom of 9-inch spring form pan.

Cut firm orange, cherry and lime gelatins into ½-inch cubes.

Whip cream until stiff and blend with lemon gelatin. Fold in gelatin cubes. Pour into crumb-lined pan. Chill at least 5 hours.

Run knife or spatula between sides of dessert and pan and remove sides of pan before serving.

Makes 16 servings.

Baked Apple Dumplings

This is from a faded newspaper clipping with a wonderful recipe. A year or so ago, I searched everywhere for different types of apple recipes. I sure wish I’d found this one that was buried in a stack of old recipes.

I copied the recipe as it was printed. I don’t know which newspaper. It tells you to transfer the dough to a floured board. I use a flour cloth. Many, many years ago I invested in a flour cloth. One of the best things ever. It’s probably just a piece of canvas cloth, though it came in a specially-marked plastic bag. I’m not even sure where I got it. But I sure have used it over the years.

Baked Apple Dumplings

1 ½ cups water
1 cup sugar
1 teaspoon lemon juice
1 ¾ cups flour
1 teaspoon baking powder
¾ teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter or margarine
Ground cinnamon
4 small tart apples, about 1 lb. total, peeled, halved and cored
1 ½ cups chopped peeled tart apple
Whipping cream, optional

Place rack in center of oven. Preheat oven to 350 degrees.

Combine water, sugar and lemon juice in small saucepan. Bring to boil. Simmer, uncovered, 5 minutes. Set syrup aside.

Combine flour, baking powder, salt and sugar in food processor fitted with metal blade. Add 2 ½ tablespoons butter and process (or cut with pastry blender) until mixture resembles coarse meal. Add ½ cup water. Mix until dough just begins to clump together. Transfer dough to floured board.

Compact dough with hands. Cut in half, then cut each half into quarters to make 8 equal-size pieces. Gently pat each piece into 3-inch round. (Flour hands for easier handling if dough is sticky.) Sprinkle with cinnamon.

Place each piece apple, rounded side down, on center of dough. Wrap dough around apple, gently easing dough to cover fruit completely. Repeat with remaining dough, cinnamon and apples.

Arrange apples, cut side down, in 2-quart round or square baking dish, spacing evenly. Fill spaces with chopped apples. Pour syrup over dumplings. Sprinkle with cinnamon and dot with 1 ½ tablespoons butter. Place dish on baking sheet (to catch any spills).

Bake at 350 degrees until lighty browned, about 1 hour, 10 minutes. Brush dumplings with remaining 1 tablespoon butter, melted. Cool on rack at least 30 minutes before serving. Serve warm with whipping cream, if desired.

Makes 8 servings.

Note: If apples are large, use 2, cutting them into quarters. Dumplings can be made several hours ahead and kept at room temperature. Reheat in 350-degree oven until warmed through,

Egg Salad

I found this recipe typed on a yellowed piece of paper. The note says it comes from Weight Watchers, a company that is always a good source for calorie-conscious recipes. I have several of their cookbooks and also keep some microwave meals in the freezer for those time-crunch times.

Egg Salad

2 eggs, hard-cooked and chopped
1 tablespoon plus 1 teaspoon reduced-calorie mayonnaise
¼ teaspoon Dijon-style mustard
2 tablespoons minced celery
2 tablespoons diced green or red bell pepper
Dash salt
Dash white pepper

In a bowl, combine eggs with mayonnaise and mustard. Add celery, diced pepper, salt and pepper.

Makes 1 serving, at 213 calories.

Oven-Fried Potatoes

This another one of those yellowed newspaper clippings. I love Oven-Fried Potatoes. This adds parley and garlic for a different taste.

Oven-Fried Potatoes

2 pounds russet potatoes, peeled and cut into ¼-inch-thick strips
2 tablespoons olive oil
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
Salt

Rinse potato strips in very cold water and drain. Spread on towel and pat dry. Toss potatoes and olive oil in large bowl. Spread out on baking sheet.

Bake potatoes at 425 degrees until golden brown, about 40 minutes, turning once halfway through baking time. Sprinkle with parsley, garlic and salt to taste.

Makes 4 servings.

Cheesy Ham and Apple Cups

This recipe just looks fun. This is form Pillsbury. Check out their recipes on their website. They've got other recipes similar to this one. I think they would be perfect for the next potluck. What do you think?

 

Cheesy Ham and Apple Cups

 

1  can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1/3  cup sour cream

1/2  teaspoon Dijon mustard

1/4  cup Smucker's® Apricot Preserves

3/4  cup finely chopped cooked ham steak or cooked ham

3/4  cup finely chopped tart apple

3/4  cup shredded sharp white or yellow Cheddar cheese (3 oz)

2  tablespoons finely chopped green onions (2 medium)

Heat oven to 375°F. Spray 10 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.

 

Separate biscuit dough into 10 biscuits. On waxed paper, press each biscuit into 3-inch round. Press each dough round in muffin cup.

 

In medium bowl, stir sour cream, mustard and preserves until well blended. Stir in ham, apple, cheese and onions until well blended. Divide ham mixture among muffin cups.

 

Bake 18 to 25 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes. Serve warm.

Disney World Chicken Divan

This recipe comes, via Disney World I would presume, via a yellowed newspaper clipping.

Disney World Chicken Divan

6 boneless chicken breasts or 1 pound tenderloins
¼ cup butter or margarine
12 spears broccoli, cooked
Cream Sauce
2 tablespoons sour cream
6 tablespoons grated Parmesan cheese
Paprika

Sauté chicken in butter until tender and golden brown on both sides. Place broccoli spears in casserole or baking pan, allowing 2 spears per serving. Arrange chicken breasts over broccoli.

Blend Cream Sauce with sour cream. Ladle evenly over chicken. Sprinkle with Parmesan cheese and season to taste with paprika.

Bake at 350 degrees for 20 to 25 minutes.

Makes 6 servings.

Cream Sauce

½ cup butter or margarine
½ cup flour
4 cups milk
Salt
White pepper

Melt butter in small saucepan. Add flour and stir until smooth. Gradually add milk, stirring until slightly thickened, about 5 minutes. Season to taste with salt and pepper.