The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your favorite fruits, spice and liquors. Chill and enjoy! INGREDIENTS: 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz) 1 Lemon cut into wedges 1 Orange cut into wedges 2 Tbsp sugar 1 Shot brandy 2 Cups ginger ale or club soda PREPARATION: Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. Additional ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.
1-1/2 cups flour 1-1/2 cups sugar 2/3 cup butter or margarine, melted 2/3 cup Hershey's cocoa 3 eggs, divided 1/2 cup milk 3 tsp. vanilla extract, divided 1/2 tsp. baking powder 1 cup chopped nuts, optional 8 oz. cream cheese, softened 2 Tbs. butter or margarine 1 Tbs. cornstarch 14 oz. can Eagle Brand sweetened condensed milk
1. Heat oven to 350. Grease a 13x9 baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan.
2. In small mixer bowl, beat cream cheese, 2 Tbs. butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter.
3. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.
