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

Overnight Cinnamon Baked French Toast

Photo and recipe via Lovin the Oven

Ingredients

• 1 loaf stale bread (I used an Italian loaf)
• 8 whole eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cups sugar
• 2 tablespoons vanilla
• 1/2 cup AP flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick cold butter, cubed

Instructions

1. Grease a 9 x 13 inch pan.
2. Tear the bread into chunks and place them in the greased pan.
3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
5. Preheat the oven to 350 degrees.
6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
8. Serve warm with maple syrup and butter, if desired.

-Adrian

Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan. (I let it sit overnight)
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.           - Tricia

Garlic Pesto Chicken with Tomato Cream Penne

Chicken marinade:
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts or 6 chicken tenders
Cut chicken into one inch strips. Place chicken in large ziplock bag. Pour lawrys marinade and pesto over chicken. Marinate over night.

8 ounces  penne pasta

Sauce:
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half

Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta and chicken in. Serve with fresh ground parmesan cheese.                            - Tricia

Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 pkg. ranch salad dressing mix
Boneless, skinless, chicken breasts or tenders
1/2 c. butter, melted

Combine cornflakes, Par. cheese, and dressing mix.  Dip chicken into melted butter and then roll in cornflake mixture to coat.  Place chicken in greased baking dish.  Bake, uncovered for 45 minutes @ 350 or until chicken juices run clear.                              - Tricia

Beef Macaroni Skillet

1 lb. ground beef
1 Tbl. worchestershire sauce
1/8 tsp. pepper
1 med. onion, chopped
1 Tbl. vinegar
1 tsp. dry mustard or 1 Tbl. reg. mustard
3 c. tomato juice
1 tsp. salt
1 c. uncooked elbow macaroni noodles

Brown beef and onion in frying pan.  Drain fat.  Add remaining ingredients and cook covered, stirring occasionally, until macaroni is done, about 20 minutes.        - Tricia