Peanut butter cup brownie pizza, Fruit pizza, Pecan pie bars

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Ah, dessert is a wonderful thing!
Peanut butter cup brownie pizza
FILLING:
3 oz. cream cheese, softened (from 8-oz. pkg.)
1 egg
¼ C peanut butter
3 TBS sugar
BROWNIES:
1 box (1 lb. 2.3 oz.) fudge brownie mix
1/4 C water
1/2 C vegetable oil
2 eggs
1/2 C coarsely chopped cocktail peanuts
3/4 C peanut butter candy in a crunchy shell
3/4 C minis peanut butter cups, halved (from 8-oz. pkg.)
Heat oven to 350 degrees (325 for dark or nonstick pan). Generously spray or grease 12-in. pizza pan. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
In medium bowl, stir brownie mix, water, oil and eggs until well blended; stir in 1/4 cup of peanuts. Spread batter in pan. Spoon tablespoons of filling randomly over batter. Swirl knife through batters to marble. Sprinkle with remaining 1/4 cup peanuts and peanut butter pieces. Bake 30 to 34 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool 15 minutes; sprinkle with peanut butter cup candies. Cool completely, about 1 hour. Store covered in refrigerator.
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Fruit pizza
16.5 oz. chilled sugar cookie dough
8 oz. cream cheese
1/4 C sugar
1/2 tsp. vanilla extract
FRUIT:
raspberries
canned mandarin oranges
strawberries
blueberries
canned pineapple chunks
kiwi
FRUIT GLAZE:
1/4 C apricot preserves
1 TBS water
Line a 10-12-in. circular pan with foil and spray with cooking spray.
Press chilled cookie dough onto the bottom of the pan. Bake at 375 degrees F for 13-15 minutes. Let cool completely after removing from the oven.
For cream cheese spread, add cream cheese, sugar, and vanilla extract to a large bowl and mix together. Once crust has cooled, spread cream cheese mixture on top. Top with assorted fresh fruit.
For fruit glaze, mix together apricot preserves and water, and brush over fruit pizza.
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Pecan pie bars
1 C butter or margarine, softened
2 C flour
2 C sugar, divided
1/4 tsp. salt
1-1/2 C light corn syrup
2 pkg. (4 oz. each) semi-sweet chocolate, divided
4 eggs, beaten
1-1/2 tsp. vanilla
2-1/2 C chopped pecans
Heat oven to 350 degrees. Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-in. pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl on high 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add eggs, vanilla and remaining sugar; mix well. Stir in nuts. Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm.
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She said, “Hmm … and yet another day has passed and once again I have not used algebra – very interesting.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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