Monday, June 21, 2010

Cream Cheese Brownies

By: Sarah Firth

4 (1 oz.) unsweetened chocolate baking squares
4 (1 oz.) semisweet chocolate baking squares
1/3 c. butter
2 (3 oz.) pkgs. cream cheese, softened
1/4 c. butter, softened
2 c. sugar, divided
6 large eggs, divided
1 tsp. vanilla extract
2 Tbsp. all-purpose flour
1 1/2 c. semisweet chocolate morsels, divided
2 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt

Microwave first 3 ingredients in a 1 qt. glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.
Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 Tablespoons flour and 1/2 cup chocolate morsels, set aside.
Beat remaining 4 eggs in a large bowl at medium speed. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla. Beat mixture until well blended.
Combine 1 cup flour, baking powder and salt. Fold into chocolate batter until blended and stir in remaining 1 cup chocolate morsels.
Reserve 3 cups chocolate batter. Spread remaining batter evenly in a greased 13x9 in. pan. Pour cream cheese mixture over batter. Top with dropped spoonfuls of reserved 3 cups chocolate batter; swirl mixture with a knife.
Bake at 325 degrees for 40-45 minutes. Cool and cut brownies into squares. Yield: 1 1/2 dozen.
By: Lauren McGrogan

Honey Goat Cheese Baguettes

By: Barb Dahl

12 sliced baguettes
1 stick butter
goat cheese
honey (you determine how much to decide sweetness)
sliced pear or strawberry

heat oven to 350

Melt butter & spread on both sides of baguettes
drizzle honey over tops of baguettes
place one tbsp of goat cheese on each one
bake at 350 for 10-15 min or until the cheese is bubbly & the bottoms are browned & crisp
Drizzle more honey on top of each one
let cool a few minutes
place a slice of pear or strawberry on top of each one or serve them on the side

Baked Brie

By: Sarah Bernardoni

Deviled Eggs

By: Melissa Collins

6 eggs, hard-boiled
1/4 c. mayonnaise
1 tsp. yellow mustard

Halve hard-boiled eggs lengthwise and remove yolk. Place yolks in a bowl, mash with fork. Add mayo and mustard, mix well. If desired, season with salt and pepper. Stuff egg halves with yolk mixture Cover and chill until serving time (up to 24 hours). Garnish with paprika.

Pea Pesto Crostinis

By: Angie Frey



  • 1 (10-ounce) package frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup grated Parmesan
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil


  • 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
  • 1/3 cup olive oil
  • 8 cherry tomatoes halved or 1 small tomato, diced


For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Cheesy Artichoke Bites

By: Jodie Ryan


small wonton wrappers (3-inch squares)


jars (6.25 ounces each) marinated artichoke hearts


cup chopped red bell pepper


cup sliced ripe pitted olives


cup (1 ounce) fresh grated Parmesan cheese


garlic clove, pressed


cup mayonnaise


Preheat oven to 350°F. Press wonton wrappers into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Drain artichoke hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus®. Grate cheese using Deluxe Cheese Grater. Press garlic using Garlic Press.


Combine chopped vegetables, olives, cheese, garlic and mayonnaise in Classic Batter Bowl.


Fill prepared muffin cups with artichoke mixture using Small Scoop (1 scoop per muffin cup). Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.