Reese's Cheesecake Brownies

It has only taken me six months to get this recipe posted.  We made these at Abby's house for the sisters/siblings reunion last October.  I make them here at my house at least once a month.  They are very rich and pretty easy to make.

First, prepare a brownie mix as directed on the box and spread in a greased 9x13 pan, then set aside.  In a bowl beat together 1/2 cup peanut butter, 8 oz. softened cream cheese, and one can sweetened condensed milk.  Stir in one 10 oz. bag reese's pieces (I like to use the mini ones).  Spread the peanut butter/cream cheese mixture over the brownie batter evenly.  I find it works best when I scoop the peanut butter stuff onto the edges of the brownie batter and spread toward the middle.  Otherwise it seems to have a thick layer in the middle and it doesn't bake as evenly.  Bake at 325 for 40 minutes.

Cool for 30 minutes on the counter and then 30 minutes in the fridge.

Melt 1-1 1/2 cups chocolate chips and 2-3 Tbsp. butter in the microwave.  Spread over the brownies in an even layer and top with chopped reese's peanut butter cups.  They sell unwrapped mini ones now that make the process much easier.  Return to the fridge until topping is set.

These are easiest to cut when they've been sitting at room temperature for about 20 minutes.  They should be stored in the fridge.

Enjoy!

MINT BROWNIES......Marilee

1 cup flour

1 cup granulated sugar

1/2 cup margarine or butter, softened

4 eggs

1 1/2 cup hershey chocolate syrup (16 oz)

Mix together until smooth. Put in greased 9x13 pan. Cook at 350 for 25-30 minutes. Cool completely.

Frost cooled brownies with...

2 cups powdered sugar

1/2 cup butter softened

1 TBS water

1/2 tsp mint extract

3 drops green food coloring

Blend until creamy.

Final topping...

melt 6 TBS. butter and 1 cup mint chocolate chips ( I have not been able to find these for a long time so I use regular semi sweet), in microwave for 1-1 1/2 minutes. spread on top of iced brownies.

Katherine requested this recipe. It is a little different than the one in Grandma Doxey's cookbook. I made them last week for the YW Christmas activity and I remembered how much I love them - too much I think!

Festive Pumpkin Dip - Maegan (Laura Elggren)

Dip:
1 15 oz can of pumpkin
2 cups powdered sugar
8 oz cream cheese softened
1 tsp vanilla
3 tsp pumpkin pie spice

Cream the cheese and sugar together, then mix in all the other ingredients. (If you don't have pumpkin pie spice look online for the equivalent mixture of cinnamon, ginger, etc that makes up the store bought kind.) Refrigerate dip. Serve with homemade cinnamon-sugar chips.

Chips:
10-15 flour tortillas
cinnamon and sugar mix
cooking spray

Preheat oven to 350. Spray one side of the tortillas and sprinkle generously with cinnamon and sugar. Cut out pumpkin shaped chips or cut into triangles with a pizza cutter and bake on a cookie sheet for about 10 minutes, or until desired crispness. (This is the part of the recipe that takes a long time just because you have to do quite a few batches of tortillas, but it is worth it!)

This is a recipe from my dear friend Laura Elggren. I love it because it is an easy way to use pumpkin and it hits the pumpkin pie spot. I took it to a Christmas party this weekend and it got rave reviews. So here it is for all of you to try and enjoy!

GINGERBREAD BOYS

1/3 cup shortening ( I use softened margarine)

1 cup packed brown sugar

1 1/2 cups dark molasses

2/3 cup cold water

7 cups flour

2 tsp soda

1 tsp salt

1 tsp allspice

1 tsp ginger

1 tsp cloves

1 tsp cinnamon

Mix shortening, sugar and molasses throughly. Stir in water. Blend in all dry ingredients. Chill for a few hours. Cover so it does not dry out. Heat oven to 350. Roll dough 1/4 inch thick on lightly floured surface. Cut with gingerbread boy cutter or any desired shape cutter. Place far apart on lightly greased baking sheet. Bake 10-12 minutes or until no imprint remains when touched lightly. Ice cooled cookies if desired.

We have made these cookies every Christmas for years. They have always been a favorite of Jeff's, maybe because they were gingerbread "BOYS" - when he little he

was always watching for extra support.

Flourless Peanut Butter Cookie

Ingredients:

• 1 cup peanut butter
• 1/4 c brown sugar
• 1/2 c white sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda

Directions:

1. Combine all ingredients until well mixed.
2. Shape dough into 1 inch balls and press down onto cookie sheet in a criss-cross pattern, 12 per batch.
3. Bake for 8 minutes.

Makes 2 dozen bite size cookies.

Memory: Jeff worked late tonight and the kids and I were craving something sweet. (Ok just me, but I'm sure the kids were happy about making cookies!) I found this recipe and was skeptical but tried it out anyway. Best PB cookies I have ever had! The kids seem to agree..the first dozen is gone:)!

Pumpkin Bread; Marilee

3 cups sugar
1 cup salad oil
4 eggs, slightly beaten
1 can (15oz) can pumpkin
3 1/2 cup flour
2 tsp. baking soda
1 tsp baking powder
2 tsp salt
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2/3 cup water

Cream sugar and oil, Add eggs and pumpkin mixing well. Put in a separate bowl all dry ingredients and add them to the pumpkin mixture alternately with the water. Mix well after each addition. Pour into 2 well greased and floured loaf pan. Bake at 350 for 1 1/2 hours or until done (test with toothpick). Let stand 10 minutes then remove from pans to cool.
*I often add chocolate chips to the batter.


I just pulled this recipe out to bake today and thought I would share it since it a favorite of mine.
I first made this early in my married life and it makes a great treat to share with others. Small loaves work out well if you have the small pans. Pumpkin bread is a fun holiday treat.

Bardo Pie Crust

Ingredients

• 1 c flour
• 1/3 c shortening
• 1/3 c butter
• dash of salt
• 3 heaping TBS of cold sprite or ice water

Directions

1. Cut together flour, shortening, and salt.
2. Add sprint until ball forms.
3. Roll out and use as directed.

I got this from a pie cooking class I went to tonight. It's a family recipe, tried and true! We made three different types and sampled each to see which one we like the best and this was my favorite...I think it's the sprite:)

Lemon Squares: Marilee

1 cup softened butter
1/2 cup powdered sugar
2 cups flour
1/4 teaspoon salt
Mix these ingredients together until it makes a dough then press the dough evenly into the bottom of a 9x13 pan. Bake at 350 for 10 minutes until lighty browned.

4 eggs
2 cups of sugar
1/4 cup flour
6 tablespoons fresh lemon juice (bottled can be used)
Mix these ingredients together ; beat until well mixed. It will be runny. Put on slightly cooled crust. Bake at 350 for 15 minutes or until set. (test with a toothpick) While still warm sprinkle with powdered sugar and cut into squares.

Memory - I made these the other day for a dinner at the Stapley's. I forget how good they are. Grandma Doxey use to make them as a special treat for our "priest" hometeacher who loved them. They are a favorite of Rick's as well!