Soften
cream cheese, blend in mayo and sugar with mixer.Add fruit and nuts. Fold in whipped cream in which powdered sugar and vanilla
have been added.Pour in mold and
freeze overnight.
Chocolate Mint Brownies
Chocolate Mint Brownies
1 cup all-purpose flour
1/8 teaspoon baking soda
1/2 cup butter or margarine
4 eggs
1 teaspoon vanilla
1 can (16) chocolate-flavored syrup
1 cup sugar
Filling
2 cups Confectioner's sugar
1/2 cup butter or margarine softened
1 Tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
Topping
1 pkg.(10 oz.) mint Chocolate chips
(Can use plain and add mint flavoring)
Combine the first seven ingredients in a large mixing bowl: beat at
medium speed for 3 minutes. Pour batter into a greased 13-in.x9-in x2 in
baking pan. Bake 350 for 30 minutes (top of brownies will still appear
wet) Cool completely.
Combine filling ingredients in a medium mixing bowl: beat until creamy. Spread
over cooled brownies. Refrigerate until set.
Melt chocolate chips & butter over low heat. Let cool for 30
minutes, stirring occasionally. Spread over filling. Chill. Store in
refrigerator.
Mexican Breakfast Pie
9 eggs
4 T. chopped onion
1 cup shredded Mexican cheese
1 cup Buttermilk
1 cup diced ham or cooked
sausage
5 corn tortillas, cut into
quarters
Line a 9x13 buttered or greased
baking dish with tortillas.Beat
eggs, add milk and beat all ingredients except meat again to blend well.I sprinkle sausage over the tortillas
and then pour the egg mixture over.Bake at 350 degrees for 35-40 minutes or until mixture is firm to the
touch.You can garnish with
jalapeno peppers or serve with sour cream and salsa.Cut into squares and serve (6-8
persons).
*Tip:I have prepared this to cook immediately
and have prepared it where it sets in the refrigerator overnight.I prefer overnight, because the egg
mixture softens the tortillas and the flavors are more blended
Blueberry French Toast
12 slices day old bread (crust removed) in 1 inch cubes
16 oz. Cream cheese cubed
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
In 9x13 dish, layer half of bread cubes, cream cheese cubes, blueberries, 2nd half of bread cubes. Beat eggs, add milk and syrup. Pour over bread. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake covered 30 minutes at 350 degrees. Uncover and continue to bake 25-30 minutes or until center is set.
Sauce:
1 cup Sugar
1 cup Water
1 T. Butter
2 T. Corn starch
1 cup Blueberries
In a sauce pan, combine sugar and cornstarch with water. Bring to boil over medium heat; boil 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer 8-10 minutes.. Stir in butter. Makes 6-8 servings.
Cinnamon Logs
1 loaf thinly sliced white bread
1 8oz. Pkg. cream cheese, softened
1 egg white
1/2 cup powdered sugar
1 cup sugar
1 T. ground cinnamon
1/2 cup butter or margarine, melted
TRIM crusts from bread slices. Roll slices to 1/4-inch thickness.
BEAT
cream cheese, egg white, and powdered sugar at medium speed with an
electric mixer until smooth. Spread evenly on 1 side of each bread
slice. Roll up, forming logs.
STIR
together granulated sugar and cinnamon in a shallow dish. Dip logs in
melted butter, and roll in sugar mixture. Place on lightly greased
baking sheets.
BAKE logs at 350 degrees for 15 minutes. Remove to wire racks to cool.
Recipes
