Caramel Fudge Brownies

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus additional for the pan 4 oz. unsweetened chocolate, chopped 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 1/4 cup granulated sugar 1 teaspoon vanilla extract 16 small chocolate covered caramels or 16 pieces of Rolo candy, halved Directions Preheat oven to 325 degrees. Line an 8x8x2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan. Lightly butter the paper or foil. In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and unsweetened chocolate, stirring constantly, until the mixture is melted and smooth. Remove from heat; set aside to cool slightly. In a small bowl, combine the flour, baking powder and salt; set aside. In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 1 minute. Add the vanilla and mix until combined. Reduce the speed to low, add the chocolate mixture and mix just until blended. Add the flour mixture and mix just until blended. The batter should be smooth. Using a spoon, stir in the chocolate covered caramel pieces. Spread the batter evenly in the prepared pan. Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Transfer the pan to a wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the whole uncut brownie in 1 piece from the pan. Remove and discard the paper.

Blueberry Cheesecake

This yummy blueberry cheesecake features fresh blueberries topping a smooth and temptingly delicious cheesecake. Serve this at your next get-together and there wont be anything left but crumbs.

1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 1/2 cup white sugar 1 (8 oz.) package cream cheese 1/2 cup white sugar 2 eggs 1 quart fresh blueberries 1/2 cup water 1 cup white sugar 3 tablespoons cornstarch 1 (16 oz.) package frozen whipped topping, thawed Directions Preheat oven to 350 degrees. How to make crust In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan. How to make filling In a large bowl, combine cream cheese, eggs and 1/2 cup sugar; beat until smooth. Spread cream cheese mixture over crust. Bake 15 minutes. How to make topping In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick. Spread blueberry filling over baked cream cheese mixture. Let cool. Garnish with whipped topping. Refrigerate overnight before serving.

Easy No Bake Cheesecake

Here is a quick and easy no bake cheesecake recipe to make when you want to make it from scratch, but dont want to spend too much time in the kitchen.

1 (6-oz.) ready crust graham cracker pie crust 1 (8-oz.) package cream cheese, softened 1 (14-oz.) can sweetened condensed milk (not evaporated milk) 1/3 cup lemon juice from concentrate 1 teaspoon vanilla extract 1 (21-oz.) can cherry pie filling, chilled or any other fruit in season Directions With mixer, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours. After chilled, top with pie filling. Refrigerate leftovers. Garnish with whipped cream and/or fruit as desired.

Brownies in a Jar

Note: Dry ingredients for brownies are layered in a one-quart jar and given as a gift, along with baking directions. 2 1/4 cups white sugar 2/3 cup unsweetened cocoa powder 1/2 cup chopped pecans 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Directions Pour sugar into a clean and dry one-quart jar. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal. Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9x13-inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2 inch squares. Makes 2 dozen brownies.

Best Brownies

Ingredients

1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Easy Homemade Chocolate Fudge Brownies

Ingredients:

1 1/4 cups margarine 4 eggs 2 cups sugar 1 1/2 cups flour 2 tsp vanilla 3/4 cup cocoa 2 cups nuts (optional)

Preparation:
Preheat oven to 350 degrees. Melt butter and add cocoa; mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour and nuts; mix well. Bake in greased 9 x 13-inch pan for 30 minutes in preheated oven. Let cool on rack, 20 to 30 minutes. Cut into 20 square pieces. Servings: 20 Calories/Serving: 224 Nutrition: One brownie contains approximately (with walnuts): 224 calories, 3 g protein, 29 g carbohydrates, 1 g fiber, 12 g fat (3 g saturated), 43 mg cholesterol, 20 mcg folate, 1 mg iron, 124 mg sodium.

Chocolate Brownies Recipe 1 baking pan Brownies are my favorite dessert and Aunt Ruth's recipe is mighty delicious.

3/4 cup of cocoa 1/2 teaspoon of baking soda 2/3 cup butter or margarine melted and divided 1/2 cup boiling water 2 cups sugar 2 eggs 11/3 cup all-purpose flour 1 teaspoon vanilla 1/4 teaspoon salt 1 cup semi-sweet chocolate chips Heat the oven to 350 and grease a 13x9x2 inch baking pan In a large bowl, stir the cocoa and baking soda together. Stir in 1/3 cup butter, add the boiling water, and stir till the mixture thickens. Add the sugar, eggs, and remaining 1/3 cup of butter. Stir till smooth. Add the flour, vanilla, and salt and blend well. Stir in the chips and pour the mixture into the greased pan. Bake for 35-40 minutes or until the brownies begin to pull away from the sides of the pan. Allow the brownies to cool completely in the pan or on a wire rack. Eat them up, Yummy.

Butterscotch Brownies I

Ingredients

2/3 cup all-purpose flour 1 teaspoon baking powder 1/2 cup ground walnuts 1/4 teaspoon salt 1/4 cup shortening 1 cup packed brown sugar 1 egg 1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. 2. In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan. 3. Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.

BUTTERSCOTCH BROWNIES RECIPE

Ingredients: 1/4 cup Butter 1/2 tsp Vanilla Extract 1 cup packed brown sugar 1 Egg 1/2 cup Walnuts (chopped) 3/4 cup All Purpose Flour 1 tsp Baking Powder 1/4 tsp Salt For Frosting: 1/4-cup Brown Sugar 2 tbsp Butter 2 tbsp Milk 1 cup Confectioners Sugar How to make Butterscotch Brownies: Preheat oven to 350 degrees F. Grease an 8x8 inch-baking pan. In a medium bowl, cream brown sugar and butter together until smooth. Beat in the vanilla and egg. Mix the baking powder, flour, walnuts and salt; stir into the sugar mixture. Smear onto the pan. Now, bake it for half an hour in the preheated oven. Chill it completely before frosting. Now combine all the ingredients of frosting except confectioners sugar in a small saucepan over low heat. Now, boil and simmer it for two minutes. After two minutes, cool and beat in the confectioners' sugar. Smear over cooled bars and cut it into squares.

Butterscotch Brownies

From the Joy of Cooking, can be doubled. I've cut down on the butter because I don't need to be eating this much butter. 3 T butter 1 c brown sugar 1 egg 1 t vanilla 1/2 c flour mix 1 t baking powder 1/2 t salt (if you're doubling the recipe I would suggest 1/2 t of xanthan gum, otherwise you can skip it) Melt the butter in the microwave, then stir in the brown sugar until completely moistened. Let cool slightly, then stir in the rest of the ingredients. Pour into a well greased 8x8 pan and bake 15-20 minutes at 350. If you double the recipe, bake 25-35 minutes. Cool, then slice into 16 squares and enjoy. Use restraint.

A delicious chewy brownie with a sweet caramel glaze. Butterscotch Brownie Recipe

Batter: -1/4 cup butter -1 cup brown sugar -1 egg -1/2 tsp vanilla extract -3/4 cup flour -1 tsp baking powder -1/4 tsp salt -1/2 cup chopped walnuts Icing: -2 tbsp butter

-1/4 cup brown sugar -2 tbsp milk -1 cup icing sugar Directions: Melt butter in saucepan and add it to sugar in bowl. Stir. Add egg and vanilla and stir. Measure in flour, baking powder, salt and nuts. Mix well. Spread in greased 8X8 inch pan. Bake in 350 F oven for 30 minutes until sides show signs of pulling away from the pan. Frosting given below. Combine first 3 ingredients in saucepan. Bring to boil and simmer 2 minutes. Remove from heat. Cool. Add icing sugar and stir well. Add more icing sugar or milk as needed to make a smooth spreading icing. Frost brownies. Cut into 25 squares.

Penne with Sun-dried Tomato Pesto

http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-driedtomato-pesto-recipe/index.html Ingredients

12 ounces penne pasta 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil 2 garlic cloves Salt and freshly ground black pepper 1 cup (packed) fresh basil leaves 1/2 cup freshly grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Penne Pasta with Meat Sauce Recipe

Ingredients

1/2 pound penne pasta (use rice pasta for gluten-free version) Salt 2 Tbsp olive oil 2 cups chopped onion (about 1 large onion) 2 cloves garlic, chopped 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory) Dash red pepper flakes 1/2 teaspoon fresh thyme (or a pinch of dried) Salt and freshly ground black pepper 1 pound (16% fat) ground beef 3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried) 2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it) 1 teaspoon sugar 1 Tbsp chopped fresh parsley

Method
1 Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.

2 Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.

3 Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. (You may need to work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high. On our coil electric stove, it takes the high heat setting for the meat to brown sufficiently, but your stove may be different. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.

4 Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.

5 Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately. Serves 4.

http://simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/

Ingredients:

Pasta - 1.5 cups Onion - 1/2 chopped finely Pasta sauce - 1 tbsp Tomato Sauce - 1 tbsp Olive oil - 1 tbsp Cheese - 1 tbsp grated Pepper - 1/2 tsp (optional)

To grind:

Tomato - 1 big sized Onion - 1/2 Red Chillies - 2 Garlic - 4 flakes

Method: 1. Grind the ingredients under 'to grind' to a fine paste and keep aside. 2. Bring a saucepan of water with salt to boil, then add the pasta and a tsp of oil. Cook for 10mins or until the pasta is soft yet firm enough to bite. Strain water and keep aside. 3. Heat oil in a pan, then add the onions fry until slightly browned. Then add the grinded paste and fry for 5mins until raw smell of tomatoes totally leaves. 4. Then add the tomato, pasta sauce and pepper, mix well, now the sauce is ready. Now add the cooked pasta and mix well until the sauce coats well with the pastas. 5. Sprinkle grated cheese and serve hot. My Notes:

Take care while cooking the pasta not to make it mushy. It should be soft but still firm enough to bite. You can even use shell or disc type pasta. Add a tsp of oil while cooking pasta is to avoid the stickiness. You can also skip the pasta sauce and add garam masala to make it indian flavoured. Adding olive oil gives a nice flavour to the pastas but if you can use normal cooking oil also.

I used to make this with my mother when I was in high school. It was the first time I ever tried a cheesecake and I loved it! became an instant favorite. And I can't help but compare every other cheesecake I've tried to this home-made version. I may be biased, but I still put this at the top of my list. This cake was always present at family parties and I try to serve this when friends come over to our house. It got all the compliments, unless they were just being polite. :))) You may find the procedure daunting, but this one is actually very simple and quick to make. Now, I am sharing this basic cheesecake recipe for the first time and hope you'll try this light, heavenly, velvety confection and enjoy it with your loved ones.

Blueberry cheesecake

NO-BAKE BLUEBERRY CHEESECAKE Crust: 1 1/2 cups graham cracker crumbs 1/2 teaspoon cinnamon powder 1/4 teaspoon nutmeg 1 tablespoon sugar 1/2 cup (approx. 100g) softened butter 1 teaspoon lemon juice and grated rind (optional)

Cheesecake filling: 1 cup (1 brick) cream cheese 1 cup (1 brick) all purpose cream 1/2 cup sugar 3 tablespoons liquid milk 1 tablespoon unflavored gelatin (1 sachet of Knox) 1 teaspoon lemon juice (optional) Topping: 1 can Comstock Blueberry pie filling

To prepare crust: Crush graham crackers, if you don't have store-bought crumbs. You can use a food processor or hand mixer like I did, to make crumbs fast and easy. Mix all dry ingredients and add butter to bind. Mash well. *Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.

Transfer and press evenly on bottom of ungreased springform pan (or any pie dish you prefer). * I forgot to borrow my mom's springform pan so i used this 8"x8" baking dish and pressed down the crust with a glass bottom. Place in the freezer to harden crust while you make the filling.

To prepare filling: Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside. In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside. In a small sauce pan, combine milk and gelatine powder. Heat until completely dissolved (don't boil, use a wire whisk while heating to remove lumps). Remove from heat, pour and beat into cream cheese mixture. Fold in cheese mixture to the whipped cream and beat on medium to high.

Add lemon juice if you want some zest in your cream filling.

To assemble: Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles. Cover pan and chill for a few hours. Top with blueberry pie filling or fruit compote before serving.

For this refrigerator cake, I suggest you add the fruit filling after you slice and plate, just before serving. If you pour over the whole cake and refrigerate, the topping will dry and darken. Savor this divine dessert with your choice of toppings -- strawberry, cherry, mango or peach pie fillings, fresh fruits and puree, fruit compote, drizzle with syrup, and nuts. I used canned Comstock fruit pie filling. Or you can go plain and "topless" just like my girl here!

There are many variations of cheesecakes nowadays, like the popular Oreo cheesecake. By using this basic no-bake cheesecake recipe, you can get creative with your own flavors and delight in this smooth, luscious, melt-in-your-mouth dessert!

Ingredients: crust:

No-bake Blueberry Cheesecake

1 200g pack Crushed Grahams

6 tbsp melted butter

2 tbsp confectioners sugar filling:

2 200g pack cream cheese

1 1/4 cups thick cream

1/2 cup confectioners sugar

2 tbsp unflavored gelatin dissolved in 1/4 cup hot water

1 tbsp vanilla extract

preserved or fresh blueberries for the topping

Preparation and Cooking Procedures: For the crust, combine the crushed grahams and sugar in a bowl and mix well.

Add in the melted butter and mix until everything is well incorporated.

Press the mixture evenly over a pan.

Let the crust sit in the chillerr for around 15 minutes. Now we're ready to do the filling. :) In a bowl, pour in the cream cheese, sugar, and vanilla extract and mix until well incorporated. You may also use a blender or electric mixer if you have one, but your hands and mixing skills will always be a good tool. :D

Fold in the cream, mix until smooth and add in the gelatin mixture.

The crust should be ready by now. :)

Pour the mixture over the chilled crust and refrigerate until set.

Top the cheesecake with preserved or fresh blueberries. Of course, you may use any topping that you wish. :)

Serve and enjoy!!! :D