Double Fudge Cream Cheese Brownies

BROWNIES:

1 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
2 cups sugar
1-1/2 cups flour
4 eggs, slightly beaten
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
1 cup chocolate chips


FILLING:

1/4 cup sugar
2 Tbs. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1 egg
1 Tbs. flour
1/2 tsp. vanilla




Heat oven to 350.

In 2-quart saucepan combine 1 cup butter and unsweetened chocolate.

Cook over medium heat, stirring occasionally, until melted
(4-6 minutes).

Stir in remaining brownie ingredients except chocolate chips.

Fold in chocolate chips.

Spread half of batter into greased 13x9 pan.

In small bowl stir together all filling ingredients. Spread over brownie mixture.

Spoon remaining batter over cream cheese. (Batter will not entirely cover cream cheese mixture).

Bake for 30-35 minutes or until brownies begin to pull away from sides of pan.



Source: Land O'Lakes Butter

Broccoli and Pasta Bianco

from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 25 min.


Ingredients:
1 pkg. (1 pound) uncooked penne pasta (about 6 cups)
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese


Directions:
Heat the oven to 350°F.

Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli well in a colander.

Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.

Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.



Serves 8.

Cherry Cheese Pie

This recipe comes from the Eagle Brand Milk label and has been one of my favorite recipes for as long as I can remember. Very convenient recipe when I want to make something that is awesome and easy . . .



9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy.

Gradually beat in milk until smooth.

Stir in lemon juice and vanilla.

Pour into prepared crust.

Chill 3 hours or until set.

Top with pie filling before serving.

Refrigerate leftovers.

Buffalo-Style Chicken Nachos

Serves: 6
Prep. time: 5 minutes
Cooking time: 5 minutes

- 2 cups diced cooked chicken
- 1/3 cup FRANK'S® RED HOT® Sauce
- 2 tablespoons melted butter
- 1 bag (10 ounces) tortilla chips
- 2 cups Shredded Cheddar cheese, or Monterey Jack cheese

In bowl, toss chicken with RedHot Sauce and butter. Layer chips, chicken
mixture and cheese in baking dish.

Bake nachos at 350F for 5 minutes until cheese is melted. Garnish as
desired.

Splash on more Red Hot Sauce to taste.


Source: FRENCH'S® Cookbook