Brownie Cheesecake Bars

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.

Source: old magazine clipping

Fantasy Fudge

This is the original, older version of the Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.  Kraft has changed the original recipe, but I found it in my stockpile of old labels, newspaper clippings and old magazines.



Ingredients:


3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla




Directions:


Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.


Makes 3 pounds.

Deviled Eggs

Today is National Deviled Egg Day!

To celebrate the day, I have posted recipes  with variations and a  link for many more deviled egg recipes from the "Deviled Egg Gourmet"

Always keep your deviled eggs well-chilled, taking additional precautions in the summer months. Not a good idea to eat deviled eggs left out of the refrigerator for more than an hour or so, especially during hot weather.


Adapt the recipes to suit your lifestyle . . . use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). My choice is Hellman’s . . . regular mayonnaise will produce a creamier result.



Deviled Egg Recipe #1


Ingredients


12 large eggs, hard cooked, peeled, carefully sliced half
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounces Bacon, cooked crisp, drained, crumbled fine
4 Scallions, chopped fine




Directions


Put egg yolks into a small bowl and mash them with the back of a spoon.


Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture.


Source: Foodista






Deviled Egg Recipe #2


Ingredients


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish




Directions


Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.


Cover lightly with plastic wrap and refrigerate for up to one day before serving.


Source: DeviledEggs.com . . . this website has lots of deviled egg recipes!






My Deviled Egg recipe


I don't measure!


Remove the egg yolks to a small bowl and mash with a form. Add mayonnaise, a bit of sour cream (optional) and a splash of pickle juice until desired texture and taste is achieved. 


Spice with a little salt and a dash of cayenne pepper to taste . . . use black pepper if you don't like spicy hot. Finely cut pickles and add to the mixture. 


Fill the egg whites with the mixture, sprinkle with paprika or cayenne pepper and garnish with a pickle slice cut in half.

Garlic Dill Potatoes

Potatoes are tossed  in a garlic dill butter before serving in this  awesome side dish

Ingredients

8 medium red potatoes, cubed

3 tablespoons butter, melted

1 tablespoon chopped fresh dill

2 teaspoons minced garlic

1/4 teaspoon salt

Directions

Place the potatoes in a steamer basket, 

and set in a pan over an inch of boiling water.

Cover, and steam for about 10 minutes, 

until potatoes are tender but not mushy.

In a small bowl, stir together the 

butter, dill, garlic, and salt.

Transfer the potatoes to a serving bowl, 

and pour the seasoned butter over them.

Toss gently until they are well-coated.

Source:  AllRecipes