Raspberry Truffle Brownies

1/2 c. butter, cubed
1 1/4 c. semisweet chocolate chips
2 eggs
3/4 c. packed brown sugar
1 T water
3/4 c. flour
1/2 tsp. baking powder
1 tsp. vanilla

Filling:
1 c. semisweet chocolate chips
1 pkg. (8 oz.) cream cheese, softened
1/4 c. powdered sugar
1/3 c. seedless red raspberry jam

Glaze:
1/4 c. semisweet chocolate chips
1 tsp. shortening

In heavy saucepan, melt butter and chocolate chips over low heat.  Cool slightly.  In a large bowl, beat eggs, brown sugar, water, and vanilla.  Mix well. combine flour and baking powder; stir into chocolate mixture.  Spread in a greased 9 x 13 pan.  Bake at 350 for about 30 minutes or until toothpick comes out clean.  Cool.

For filling, melt chocolate chips; cool slightly.  In a small mixing bowl, beat cream cheese and pow. sugar until smooth.  Beat in jam.  Stir in melted chocolate; spread over cooled brownies.

For glaze, melt chocolate chips and shortening.  Drizzle over filling.  Chill before cutting.  Store in refrigerator.                                                                - Tricia

Pralines 'n' Cream

4 Tbls. real butter
1 c. brown sugar
1 c. heavy whipping cream
1/8 tsp salt
2 tsp. vanilla
1 c. pecans, toasted and chopped (toast in oven on greased foil for about 5 min. at 350)
vanilla ice cream

In saucepan, melt butter on med.  Stir in sugar, cream and salt.  Heat to boiling on med - high, stirring constantly. Boil, still stirring for 2 min. Remove from head; stir in vanilla and pecans.  Let cool slightly (will thicken as it cools). Serve over ice cream. Sauce can be stored in fridge for 1 + weeks. Yield 2 cups.
                                                                         - Tricia