Raspberry Cheesecake Bars

Crust

1 1/4 c. flour

1/2 c. brown sugar

1/2 c. ground almonds

1/2 c. butter

dash of salt

Filling

2 pkgs cream cheese (8 oz each)

2/3 c. sugar

2 eggs

1/2 tsp almond extract

1 c. seedless raspberry preserves

1/4 c. sliced almonds

Combine crust ingredients in food processor for 30 seconds. Reserve 3/4 cup for topping and press remaining into a 9"x13" ungreased pan and bake at 350 degrees for 15 minutes.

Blend cheese and sugar well. Add eggsa nd extract and spread over hot crust. Return to oven for 15 minutes. Spread preserves evenly over hot bars. Sprinkle remaining crust mix (and sliced almonds if using) over top and return to oven for 15 minutes. Let cool and enjoy! Refridgerate the left-overs.

Smores Topped Brownies

Smores Topped Brownies
Found here: (http://realmomkitchen.blogspot.com/search?updated-max=2009-08-01T07%3A56%3A00-06%3A00&max-results=4)

1 package brownie mix (you need the 9 x 13 size and I prefer the Betty Crocker one)

ingredients needed to make the brownie mix

3 (1.55 oz) Hershey's milk chocolate bars

4 graham crackers (full size, you know as big as the Hershey bar)

1 (7 oz.) jar of Marshmallow Creme

Mix up your brownie mix according to package direction. I mix them according to the instructions for cake like brownies. Put them in your pan according to package directions. The Betty Crocker one say to put it in you 9 x 13 pan with the bottom sprayed with cooking spray. Then bake according to the package directions. When it's done. Let it cool for 5 minutes. Then drop spoonfuls of the marshmallow creme down the center of the pan of brownies. Then let it sit for a few minutes. The warm brownies will help the marshmallow spread out over the top of the brownies. you can gently use a knife to help it go to the corners if needed. Then chop up your graham crackers and chocolate and sprinkle of the the top of the marshmallow layer. Allow to cool more and enjoy!

Brownies Samoa

Brownie Samoas
Found Here: (http://realmomkitchen.blogspot.com/2009/05/brownies-somoa.html)

1 brownie mix
3 1/2 cups shredded coconut, toasted (here's directions to toast coconut)

(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate


Prepare brownie mix according to box directions ( I made min according to the directions for cake like brownies. I also lined my pan with aluminum foil to easily remove the brownies from the pan for cutting.). Cool. Place the caramels, salt, and milk in a microwave safe bowl and cook on high for 3-5 minutes. Stop occasionally to stir. Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate.

Cookie topped brownies

Cookie Dough Topped Brownies
Found Here: http://mykitchencafe.blogspot.com/search?updated-max=2009-07-08T21%3A08%3A00-06%3A00&max-results=3

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn't pull up the brownies). Cut into squares. Store in the refrigerator.

Mini Carrot Cakes

Carrot Mini Cakes
Found here:(http://sisterscafe.blogspot.com/)

I added this recipe because I LOVE carrot cake and I loved the idea of making little cakes in perfect portion sizes.

Moist Mini Carrot Cakes
Slightly adjusted from Dandee

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.
Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!