Cream Cheese Chocolate Cupcakes

 By:  Heather
This was the recipe I gave to Leah at her Bridal Shower.  They are super yummy.  Enjoy :)

Filling:
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. chocolate chips
1 c. peanut butter chips (or just use more chocolate if you want and I usually do)

Cupcakes:
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla

In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan.

Red Velvet Cheese Cake Brownies

 By:                  Heather
Made:             For iMarriage Small Group

 Ingredients

• 10 Tablespoons butter
• 3 ounces dark or semisweet chocolate, chopped
• 1 1/4 cup sugar
• 2 large eggs
• 2 teaspoons vanilla
• Red Food Coloring (I used Wilton No-Taste Red)
• 3/4 cup All Purpose Flour
• 1/4 teaspoon salt
• 2 tablespoons Unsweetened Cocoa Powder
For the Cheesecake Layer
• 8 ounces Cream Cheese, softened
• 1/3 cup sugar
• pinch salt
• 1 large egg
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
3. In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.
4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
5. Pour batter into prepared baking pan.
For the Cheesecake Layer
6. Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
7. Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Allow to cool. 

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Fudge Crinkle Cookies

 By:                  Heather
Made:             For iMarriage Small Group interest meeting on January 8, 2013
Found From:   Six Sisters Stuff

Ingredients:
1 (15.25 oz) box Devil's Food cake mix
1/2 cup vegetable oil
2 eggs
1/2 cup powdered sugar (for rolling the cookies in)

Directions:

Preheat oven to 350 degrees. Stir together the dry cake mix (do not follow directions on the box- you just want to use the dry ingredients that are in the box), oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1- 1.5" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 7-9 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks.

Corn Casserole 
Posted by: Marlana 
Source: http://penniesonaplatter.com/2010/11/24/corn-casserole/ 

Makes 6-8 servings
Ingredients:
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar

1. Preheat oven to 350°.  Grease a 9 by 9-inch baking pan or a 2 quart casserole dish*.

2. Mix together the corn, Jiffy mix, sour cream and butter in a large bowl.  Stir in the cheese.

3. Pour into the prepared pan.  Bake for 55 minutes, or until golden brown and set.  Let stand for 5 minutes before serving.

*You can bake for a shorter time in a 9x13 pan, but the texture will be different than baking in the 9x9 or 2 quart casserole.  The 9x13 will be thin slices (the 2 quart casserole produces more of a corn pudding).

Spinach Quiche Appetizers
Posted by: Marlana
Source: Kay Cronan (Marlana's mom)

Makes 60 small appetizers
Ingredients:
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup butter or margarine, melted
2 4-ounce cans green chilies (drained, seeded, and chopped)
2 cups small-curd cottage cheese
2 cups shredded cheddar cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)

1.  Preheat the oven to 400°.

2.  In a large bowl, beat the eggs.  Stir in the flour and baking powder.  Stir in the spinach*, melted butter or margarine, green chilies, cottage cheese, cheddar cheese and Monterey Jack cheese.

3.  Pour the mixture into a 3-quart rectangular baking dish.  Bake in the 400° for 15 minutes.  Reduce the oven temperature to 350°; bake for 25 to 30 minutes more or until the quiche is puffed and the center is set.  Remove from the oven and let the quiche stand for 15 to 20 minutes before cutting it into squares.  


*It's important to drain the spinach well before adding it to the egg mixture.  To do so, place the spinach in a strainer or colander and press a spoon against the spinach to force out the excess moisture. 

Brown Sugar Oatmeal Coconut Chewies
Posted by: Marlana 
Source: https://thedoughwillriseagain.wordpress.com/2012/01/19/brown-sugar-oatmeal-coconut-chewies/

Ingredients: 
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded coconut

1.  Preheat oven to 350°.  Cream together butter and sugars, until they are well-combined.

2.  Add one egg and mix until it’s fully incorporated.  Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.

3.  Add baking soda, baking powder, and salt to the wet mixture.  Mix until well-distributed.

4.  Add about 1/2 your flour, and mix until the flour is just incorporated.  Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated.  You don’t want to overmix here, or you’ll end up with tough cookies.

5.  Add oats and coconut, mixing until they’re just incorporated.

6.  Roll dough into balls, or use a cookie scoop to evenly portion out the dough.  If you're rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.

7.  Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie.  Bake for 8-10 minutes, until the edges are very lightly brown, but the center is still light in color and puffy.  This will result in a very moist, very chewy cookie.

8.  Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.

Baked French Toast Casserole with Maple Syrup
by Paula Deen
 
Ingredients
1 loaf French bread (13-16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
Praline topping (recipe follows)
Maple syrup

Directions
Slice French bread into 20 slices, 1-inch each.  Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Makes enough for Baked French Toast Casserole.

-Alyssa