Peaches and Cream CheeseCake!!! - 52 Cakes and Pies at Home

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OH BOY  CHEESECAKE!!!

But not just any Cheesecake, this one is PACKED with peaches.  I made the recipe year round using canned peaches,but I actually used fresh seasonal local Missouri Peaches for this recipe.

And the result is a creamy sweet custard that has peaches in every bite!  Made nice and tall in a Springform pan but could easily be made as bars in a Casserole pan.Makes for a welcome dish at any "Pass a Plate" occasion.  A stand out dish to serve.


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Peaches and Cream CheeseCake!!!

Ingredients

• FOR THE CRUST - 1 Cup Almonds, Chopped Fine
• 1 Cup Vanilla Wafer Crumbs
• 1 Cup Sugar
• 1/2 Cup Butter, Melted
• FOR THE CHEESECAKE - 2 (8 Ounce) Bricks Cream Cheese (Softened to Room Temperature)
• 1/2 Cup Sugar
• 2 Large Eggs
• 1 (14 Ounce) Can Sweetened Condensed Milk
• Juice AND Zest of 2 Fresh Medium Lemons
• 1/2 tsp Almond Extract
• 3 TBS Almond Meal (Can substitute All Purpose Flour)
• 1 (8 Ounce) Can Peaches, Drained

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a large Springform Cake Pan with Non-Stick Spray.
2. In the bowl of a Food Processor, add the Chopped Almonds, Vanilla Wafers, Sugar and Butter and pulse 10 times quickly. Transfer this to the bottom of the Springform Cake pan. Press into the bottom of the pan and up the sides about 3/4 of the way.
3. In the bowl of a stand mixer, mix the soft cream cheese and sugar together with the paddle attachment on low speed until smooth. Add the Eggs, Sweetened Condensed Milk, the Lemon Juice and Zest, Almond Extract and Almond Meal. Mix until creamy and fully combined. Pour this on top of the crust.
4. Drain the syrup from the can of peaches. Large Dice the peaches.
5. Evenly spread the peaches on top of the creamy mix and allow them to sink.
6. Bake for 45 minutes, until the center is set and the edges just start to brown and does not jiggle. Allow to cool before releasing from the springform. Transfer to the Fridge and cool overnight.
7. Serve Chilled and ENJOY!

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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

CHILI MAC Casserole - 52 Casseroles

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OH BOY .. CHILI MAC IN A CASSEROLE!!!

By definition, it's Chili mixed with Macaroni (that's the "Mac").  And sure enough, that;s what this is.  I left out much of the liquid so the dish is more of a Cut-able Casserole.

AND WOW is this GOOD!  All the tastes flavors and spices of a Chili, Combined with a pasta and you have a traditional School Lunch dish... Just Jazzed so that it shines on any "Pass a Plate" PotLuck occasion.  KIDS LOVE THIS DISH!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

CHILI MAC Casserole 

Ingredients

• 1 Box Campanelle Pasta (Can use any dried pasta, Elbow Macaroni, etc.)
• 2 Pounds Ground Beef, Browned and drained
• 1 Medium Sweet Onion, Large Dice
• 4 Cloves Garlic, Minced
• 1 Can (28 Ounces) Diced Tomatoes, DO NOT drain
• 1 Can (15 Ounces) Chili Beans, Drained and Rinsed
• 1 Can (6 Ounces) Tomato Paste
• 1 Can (4 Ounces) Chopped Green Chilis
• 2 tsp Sea Salt
• 2 tsp Chili Powder (to Taste)
• 1 tsp Cumn
• Several Turns (1 tsp) Fresh Ground Pepper
• 2 Cups Shredded Mexican Blend Cheese
• 5 Green Onions, Sliced thin, white and green parts, save half for Garnish in top

Cooking Directions

1. Pre-heat the oven to 350 degrees.
2. Cook the Campanelle (pasta) according to the directions on the package, EXCEPT cook for one minute less than directed (ad Dente).
3. Meanwhile, brown the hamburger. Add the onions and saute for a couple of minutes. Drain the fat and add the Garlic. Turn heat to Low medium and continue to saute every few minutes while you assemble the rest of the casserole.
4. In a LARGE 9X13 Casserole Pan, Add all of the canned products (Tomatoes (with Juice), Beans (drained and rinsed), Tomato Paste and Chillies. Stir to mix.
5. Season the casserole pan with the Salt, Chili Powder, Cumin and pepper.
6. Add the Hamburger/Onion/Garlic mix, HALF of the Green Onions and the drained Pasta and mix with the ingredients already in the casserole dish. Stir to combine.
7. Cover with Aluminum Foil and bake for 30 minutes.
8. Top the casserole with the cheese. Return to the oven and bake for an additional 10 minutes until the cheese melts and becomes bubbly. Garnish with the remaining Green Onions.
9. Allow the casserole to rest for 20 minutes before serving. Serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ranch Chicken Salad Wraps - My Million Dollar Recipe - 52 Catering Recipes

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This may not be my Million Dollar recipe, but it is my Thousands of Dollars Recipe.  From my very first catering order until the big order I filled this morning, this has been my most requested lunch item.  It may take awhile, but eventually I am sure it will live up to the title of -

MILLION DOLLAR 

CHICKEN SALAD WRAPS!

There is a lot to this recipe that sets it apart from just Chicken Salad.

First is the brine.  Boneless Skinless Chicken Breasts are famous for being dried out and tough.  By brining the chicken, you add moisture and tenderness and even additional flavor.  It makes a BIG difference.  It only takes a few minutes of hands on effort, but makes a HUGE difference in the tastes,  I make mine in the mornings, so I brine my Chicken Breasts the night before.

Next is the Ranch Dressing. Really, it works, adds a little extra something something to the mix.

Finally is the ingredients themselves.  This is LOADED with lots of little extras... Crunchy Celery, Sweet Apples, Juicy Grapes and even Savory yet Sweet Onions.  If you add everything together, there are about as many extras as there is chicken.  Just layers upon layers of flavors!

Once you have the salad it can be served up in a variety of ways.  Mostly, my clients like to order Wraps made with tortillas.  I slice them diagonally and sprinkle a bit of Paprika on the top for a garnish.

I have also served them open face on a piece of cocktail bread, as a slider (I LOVE using those Hawaiian Brand Rolls for sliders).  Sometimes I even serve just a bowl of this salad and a roll of Ritz Crackers.  Everything is better on a Ritz!

ENJOY my favorite and best selling Chicken Salad!  Even if you don;t charge, Betcha your friends and family will rave next time you are asked to bring a plate of sandwiches.

OK... here's what I did...

Million Dollar
Chicken Salad Wraps -

Ingredients

• FOR THE BRINE -
  6 Large Boneless Skinless Chicken Breasts
• 1 Gallon Water
• 1 Cup Salt
• 2/3 Cup Sugar
• 1/2 Cup Soy Sauce
• 1/4 Cup Fresh Cracked Pepper Corns
• FOR THE CHICKEN SALAD -
  1 Cup Mayonnaise
• 1/2 Cup Ranch Salad Dressing
• 1 Cup Seedless Grapes, Washed, Sliced in half (or even quarters if the grapes are large)
• 1 Cup Apples, Core removed, Diced Medium Size
• 1 Cup Celery, Diced same size as Apples
• 1 Cup Sweet Onion, Diced same size as Apples
• 1 Cup Pickles (I like Dill, but can use Sweet Gherkins), Diced same size as Apples
• 2 TBS Herbes de Provence Spice mix (Can use whatever dry spices you have in the house... Dill is very good)
• 1 TBS Cajun Spice Mix (Optional but adds a lot of flavor to your salad)

Cooking Directions

1. First, BRINE YOUR CHICKEN BREASTS... In a large Heavy Bottomed Stew Pot, heat water to simmer. Add the Salt, Sugar, Soy Sauce and Cracked Pepper Corns. Stir to dissolve and allow to simmer for 2 minutes, stir again.
2. Remove pot from stove and allow to cool to room temperature. Add Additional ice cubes to cool the water more.
3. Add the Chicken breasts, cover the pot and refrigerate for 4 hours, no longer than 8.
4. Preheat oven to 350 degrees... When ready to cook, drain the water and rinse the chicken breasts. Pat dry with a paper towel. Rub each chicken breast with a bit of Olive Oil.
5. Place in a Glass Casserole dish, bake for 35-40 minutes until the internal temperature reaches 165 degrees (NO MORE, but be sure to check each breast). Remove from oven and allow to cool.
6. While the Chicken is baking, prepare all of your vegetables, slice and dice. In a LARGE BOWL, add everything together and stir to mix.
7. Once Chicken has cooled, dice the meat to 1/2 inch cubes. Add this to the bowl and stir to mix. Add additional Mayonnaise as needed.
8. Serve wrapped in Tortillas or on sandwich (Or just use as a dip with a Ritz Cracker). Refrigerate until ready to eat and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Kicked UP Vegetarian Chili - Crock Pot Easy - 52 Soups and Chili Recipes

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This is a "really"... I just can't believe something this good is so good for you.

The "Kicked Up" part of this recipe is two types of Spicy peppers.  First I added Minced Jalapenos for that back of the tongue hint of spice.  But next I kicked in some Peppers from a can of Chipote Peppers in Adobe Sauce.  These are HOT HOT HOT and make this soup come with a suggestion.

Know your guests, know the tastes of the folks eating with you.  I served this to a group of BBQ enthusiasts that wanted to challenge themselves with a GREAT Vegetarian dish.  WE LOVED THE SPICES.  But if you are careful about the amount of spice you like, either cut the amount of these peppers in half (or less) or even leave them out altogether.  This is very much an ingredient that you add... TO TASTE!

OK, now that the warning is over, I LOVED this soup.  Rich Thick Delicious Gravy surrounds almost every veggie you could want.  Lots of protein from the beans and plenty of spices so you feel full and satisfied.

The tastes blend perfectly.  I would not hesitate to offer this for any soup course.  I even served this up along side a Chicken Chili and a Meat filled red Beef Chili as a vegetarian option at a catering "Soup and Sandwich" lunch.

LOVE THIS!

OK... Here's what I did...

Kicked UP Vegetarian Chili - Crock Pot Easy

Ingredients

• 1 Medium Green pepper, Seeded Large Dice
• 1 Medium Red Onion, Large Dice
• 2 Medium Jalapeno Peppers, seeds and white membrane removed, Minced Fine
• 3 TBS Olive oil
• 10 Button Mushrooms, Thick Sliced
• 4 Cloves Garlic, mashed and minced
• OPTIONAL - 2 Peppers from a can of Chipotle Peppers in Adobe Sauce. Minced (To Taste, these add a lot of spice to the soup so know your eaters. May decide to leave these out completely or use less)
• 1 TBS Chili Powder
• Salt and pepper to Taste
• 1 Can (15 Ounces) Black Beans, drained and rinsed
• 1 Can (15 Ounces) Chili Beans, drained and rinsed
• 1 Can (15 Ounces) Whole Kernal Sweet Corn
• 1 Can (15 Ounces) Diced Tomatoes, drained
• 2 Cups Vegetable Stock
• FOR THE THICKENING ROUX - 4 TBS Butter
• 4 TBS Flour

Cooking Directions

1. In a Large Heavy Bottomed Skillet, melt the butter over medium high heat. Add the Onions, Green peppers and Jalapeno Peppers. Saute for 5 minutes, until the onions begin to turn translucent.
2. Add the Mushrooms, garlic and the optional Chipotle Peppers in Adobe Sauce to the skillet and saute for 2 minutes.
3. Add the seasonings, Chili Powder, Salt and Pepper and stir to mix.
4. Transfer to a large Crock Pot. Add the Canned Beans, Corn and Tomatoes. And finally add the Stock. Turn the Crock pot to desired setting... High if you want to eat in 4-5 hours, Low if you want to eat in 8-9 hours.
5. 1 hour before you plan to serve the soup, make a thickening roux... In a heavy bottom small saute pan, melt the butter over medium low heat. Add the flour and stir continuously for 5 minutes. The roux will thicken, begin to darken and just take on a nutty aroma. Be careful to stir continuously and do not let the flour burn.
6. Transfer the thickening roux to the soup and stir to mix. Within a half hour the soup will have a thick rich gravy. Add additional roux if needed or you like a really thick gravy.
7. Serve HOT and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Creamy Garlic Mashed Potatoes for Company - 52 Church PotLuck Side Dishes

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The mashed potatoes I make for myself and my family on any Tuesday night are different than the mashed potatoes I make for company.  I load them up with Butter, Sour Cream... I even smooth them out with extra creamy Half and Half.

Not what you call healthy, but certainly GREAT tasting.

Of course I could justify all the extras by pointing out that anytime I serve "healthier" versions of Mashed Potatoes folks will add extra butter, sour cream, bacon, cheese... just about anything that adds fat and calories.

So, why not load up the source!

This is the recipe I take to any pass a plate, Church PotLuck type event.  All those colorful chives, that smell of garlic filling the air and the deliciously creamy texture makes this a wonderful WINNER of a dish!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Creamy Garlic Mashed Potatoes for Company

Ingredients

• 3 Pounds Russet Potatoes, peeled and cut into 1 inch cubes
• Big Pot of Salted Boiling Water
• 2 TBS Salt
• 1 Stick (8 TBS) Butter
• 2 TBS Garlic Powder
• 2 TBS (PLUS 1/4 Cup extra for Garnish) Chives... Garlic Chives if you can find them
• 3/4 Cup Sour Cream
• 1 TBS Fresh Ground Black pepper
• Additional Half and Half to reach desired smoothness

Cooking Directions

1. In a large pot of boiling water, add the Potato cubes and cook uncovered until the cubes cut with no resistance, about 15 minutes.
2. Remove from heat and drain. Transfer to the bowl of a stand mixer. Begin to mix with the paddle attachment. Add the butter one TBS at a time/ Add the Sour Cream and spices. Continue to mix for 5 minutes. Add additional Half and Half to reach desired smoothness.
3. Transfer to a serving bowl and garnish generously with additional chives
4. Serve warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chocolate Cream Cheese Marbled FUDGE BROWNIES (Double Chocolate) - 52 Cookie Recipes

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OH BOY FUDGE!!!

Ummmm... Wait it still has a brownie look and taste.  Sweet and creamy like a fudge, a hint of cake-y texture like a brownie and even a bit of crunch (Loaded with chocolate chips inside).  That marbled look on top comes from a layer of cream cheese brownie mix for even more flavor!

Double Chocolate
Sweet and Creamy
Cake-y Texture
and even MORE FLAVORS!

A winner of a dessert for the family and a stand out for any pass a plate PotLuck function that has family and friends wanting more (and the secret recipe)!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Chocolate Cream Cheese Marbled 

FUDGE BROWNIES

(Double Chocolate)

Ingredients

• 1 Cup (2 Sticks) Butter
• 12 Ounces (divided) Semi-Sweet Chocolate Chips
• 1-2/3 Cup Sugar
• 3 Large Eggs, Whipped
• 1 tsp Vanilla
• Pinch Salt
• 1 Cup Flour
• FOR THE CREAM CHEESE TOPPING 1 Brick (8 Ounces) Cream Cheese, softened
• 1/2 Cup Sugar
• 1 Large Egg
• 1/2 tsp Vanilla
• 1/4 Cup Flour

Cooking Directions

1. Preheat oven to 350 degrees.
2. For the Chocolate Fudge Batter, in a microwave melt the butter in a medium size glass bowl for 30 seconds. Add 1 Cup (8 Ounces) Chocolate Chips, Stir to mix. Return to the microwave and zap for just 15 seconds... Stir again. Repeat until chocolate has melted. Do not over cook, zap until just melted (it took me a total of 60 seconds).
3. Transfer to the bowl of a stand mixer. Add the sugar and mix with the paddle attachment until combined. Add the Eggs, vanilla and Salt AND 4 more ounces of additional Chocolate Chips and continue to mix until combined.
4. Remove bowl from the mixer. FOLD in the flour manually until just combined. Do not over mix.
5. Spread the Fudge Batter evenly in the bottom of a prepared (Non Stick Spray or lined with parchment paper) 9X13 Casserole pan.
6. Prepare the Cream Cheese top layer... In a mixing bowl, manually beat together the soft cream cheese, sugar, egg vanilla and flour until mixed.
7. Drop the cream cheese batter on top of the chocolate batter by teaspoon until the batter is mostly covered. Spread with a spatula using the edge to get the marbled look.
8. Bake for 30 minutes until the center is just set. Remove and cool on a wire rack for 30 minutes before cutting.
9. Serve Chilled with an ice cold glass of milk... And ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

******************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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