Brownie cheescake peppermint bars

Brownie Cheescake Peppermint Bars

Ingredients

· 1 tube refrigerated sugar cookie dough

· 1 family-sized box brownie mix

· 2 (8oz.) packages cream cheese

· 2 1/2 cups white chocolate chips

· 2 teaspoons peppermint extract, divided

· 4 candy canes, crushed

· Cooking Directions

Make brownie batter according to package directions, but add 1 teaspoon of peppermint extract.

Bake according to package directions and set aside to cool.

Spray a 9-by-13'' rectangular pan with non-stick cooking spray and spread cookie dough along the bottom, creating an even layer. Bake cookie dough according to package directions, until edges are golden brown. Set aside to cool.

Once brownies have cooled, remove any hard edges and discard (or eat!). Scrape the rest of the baked brownies into a large bowl. Combine brownies with cream cheese to create a thick mixture that is generally uniform in color. Scoop this mixture onto the baked and cooled cookie dough. Smooth the top.

Over a double boiler, melt white chocolate. Gently stir in 1 teaspoon of peppermint extract. Spread melted chocolate over the cookie-brownie mixture, sprinkle with candy canes and let cool. Once chocolate has hardened, cut into bars and enjoy!

NOTES FROM LAUREN:

When you are melting the chocolate you need to make sure it doesn't get too hot or else it will seize up when you stir in the extract.

Imitation peppermint extract isn't nearly as strong as alcohol or oil based extracts, so you'll have to add more in to get a stronger peppermint flavor. You can taste as you go to get the desired amount.

Scoring the top of the melted white chocolate before putting it into the fridge to set will help prevent the chocolate from cracking.

Chicken Wings

Ingredients

1 habanero, seeded and chopped

¼ cup soy sauce

¼ cup honey

¼ cup brown sugar

2 tablespoons granulated sugar

2 teaspoons fennel seed

2 teaspoons cayenne pepper

2 teaspoons allspice

2 teaspoons dried thyme

1 teaspoon ground ginger

4 garlic cloves, chopped 4 green onions, chopped ¼ cup apple cider vinegar ¼ cup freshly squeezed lime juice ¼ cup freshly squeezed orange juice 7 pounds chicken wings

DirectionsIn a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat grill to medium-high. Remove wings from marinade and pat dry with paper towels. Arrange wings on grill and brown 5 minutes -- then turn and brown the other side, about 5 minutes more. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. When wings are golden brown, brush them with the glaze. Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.

4th of July recipes from Good Morning America

Silent Shade Blue Cobbler

Ingredients 5 cups fresh or frozen blueberries

2 tablespoons fresh lemon juice

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground mace

3 cups sugar 1 cup whole milk

5 tablespoons unsalted butter, softened

½ teaspoon vanilla extract

2 tablespoons cornstarch

1½ cups boiling water

DirectionsPreheat the oven to 350°F. Spread the blueberries in a 9-by-13-inch baking dish. Drizzle the lemon juice over the berries and set aside. In a medium bowl, combine the flour, baking powder, ½teaspoon of the salt, the nutmeg, mace, 1½ cups of the sugar, the milk, butter, and vanilla. Spoon over the berries and spread in an even layer. In a small bowl, combine the remaining 1½ cups sugar, the remaining ½ teaspoon salt, and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until the top is golden brown, frosted and shiny. Serve warm or at room temperature. Yield: Serves 4

Chocolate Cherry Glazed Cookie Bites

I got this recipe from my sister-in-law. They look delicious!

1 pouch Betty Crocker double chocolate chunk cookie mix
1/3 cup chopped maraschino cherries, drained
1/3 cup vegetable oil
2 Tablespoon maraschino cherry juice
1 teaspoon almond extract
1 egg
3/4 cup Betty Crocker Rich and Creamy chocolate frosting
24 maraschino cherries

Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, chopped cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full.
Bake at 350 for 12-14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks.
Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with a cherry.

Diana's Chicken Enchiladas

3 can's of chicken
1 sm can of green chiles
1 package corn tortillas (around 16ish)
cheese (to your liking I use colby jack and a lot)
1 28 oz can of green chili (las palmas)

Break down chicken in pan and add green chiles, rip corn tortillas in bite size pieces and add. Warm for a few minutes. Add enchilada sauce and cheese. Mix well. Pour in casserole pan and top with more cheese and olives. Bake for 25 minutes @ 350 degrees.

Creamy Fruit Dip

1 cup marshmallow cream

4 oz cream cheese, softened

1 small container strawberry yogurt

1 TBSP orange juice concentrate

Beat together marshmallow cream and cream cheese until smooth. Add yogurt and orange juice. Blend well. Cover and refrigerate for one hour. Serve with fresh fruit.

Homemade Oreos

I made these the other day and thought I would post the recipe!


1 box dark chocolate cake mix (it doesn't have to be dark chocolate)
1/2 cup margarine, melted
1 egg, slightly beaten

Mix all ingredients. Shape into 1" balls. Bake at 350 for 9-13 minutes. Cool one minute on baking sheet then cool on racks. Frost.

Frosting:
2 cups powdered sugar
1/4 cup shortening
1/2 tsp vanilla
dash salt
1 egg white

Mix all ingredients until blended, then beat on high for 2-3 minutes for extra creamy texture. Spread on cookies.

For Valentine's day, I think these would be good using a strawberry cake mix.

Valentine crispy treats

6 cups rice crispies

1 bag (10.5 oz) mini marshmallows

1/4 C butter (half a stick)

melt butter, add marshmallows, add rice crispies.

Get a sheet of wax paper and a heart shape cookie cutter. Get a spoonful of the mixture and put in cutter to shape. Makes about 15

half a bag of chocolate chips, half a bag of butterscotch chips. Melt in microwave for about 1 minute. Mix well and frost treats.

decorate with heart sprinkles

Rachael's Fondue Recipe

I really like the taste and texture of this fondue. I had it at a baby shower once - it's delicious!

2 pkgs semi-sweet chocolate chips
1 pkg butterscotch chips
1 can evaporated milk

Put in fondue pot, or...

Melt in the microwave in 1 minute increments, stir well. When almost melted, stir until smooth...if you heat it longer it may become too thick.

You can add warm milk to smooth it out. If any water gets in it, it will seize up...to smooth it out again, add more milk and remelt.

Marnie's Crock-Pot Stroganoff

1 lb stew meat, cubed
butter

½ cup dried minced onion
1 can (10 ¾ oz) cream of mushroom soup, condensed
1 can (4 oz) mushrooms, drained (optional)
¼ tsp garlic salt

1 cup sour cream

In frying pan, melt a little butter and brown the stew meat for a few minutes, turning to cook all sides. Combine with all ingredients in the crock pot (except sour cream) and cook on low for 6-8 hours. Add sour cream the last hour of cooking. Serves 4-6 people. Serve over hot noodles or rice.

I usually double or triple this….my family loves it and it makes great leftovers!

Diana's Lazy Enchiladas

1 lb ground beef (or more to your liking)
1 onion
12 corn tortillas (or more to your liking, I use flour and corn)
1 can tomato sauce
1 can red enchilada sauce (i use las palmas 12.9 oz)
Cheese (to your liking)
sliced olives

Brown meat and onions. Tear up tortillas to bite size pieces and heat for a few minutes so they get soft. Add tomato sauce and enchilada sauce. Add cheese and mix. Put in casserole pan add cheese on top and olives and cook for 30 minutes at 350 degrees.
Serve Spanish rice and/or beans on the side. Easy, quick and good! I top with sour cream and sometimes lettuce and tomatos.

Jaime's Breakfast Casserole

1/2 - 1 lb. bacon cut up
1/2 c. onion chopped
1/2 c. green pepper chopped
1 small tomato chopped
12 eggs
1 c. milk
1 16 oz. frozen hash browns or 3 large potatoes shredded
4 oz. shredded cheese
1 t. salt
1/2 t. pepper
1/4 t. dill weed

*all ingredients are able to be changed according to what you like.
We use 1 lb of bacon and more onions, hash browns and cheese.
So play around with it.

Cook bacon until mostly done, then add onion, green pepper, and tomato, saute together until bacon is done
Beat eggs and milk in large bowl
Add all ingredients into egg mixture

Put into 9 X 13 pan sprayed with cooking spray.
Bake @ 350 for about 45-50 min.

Great with salsa or tabasco sauce.

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