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The best of Christmas treats of course are the sweets!
And you can never have too much of a good thing. I love
to have everyone bring a sweet for Christmas at my place
so we end up with plenty to send them home with too.
for too...with or even without the frosting.


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4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1 1/2 sticks) Butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. ( 14 oz.) caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 pkg. (12 oz.) BAKER'S Real Semi-sweet Chocolate Chips

Heat oven to 350 degrees. grease foil-lined 13x9-inch
baking pan. Microwave chocolate squares and butter in
microwavable bowl on HIGH 2 minutes or until butter is
melted. Stir until chocolate is completely melted. Stir
sugar into chocolate until well blended. Mix in eggs. Stir
in flour. Spread 1/2 of batter in prepared pan. Bake 25
minutes, or until batter is firm to the touch. Meanwhile,
microwave caramels and cream in microwavable bowl on HIGH
3 minutes or until caramels begin to melt. Whisk until
smooth. Stir in 1 cup of nuts. Gently spread caramel mixture
over brownie batter in pan. Sprinkle with chocolate chips,
if desired. Pour remaining unbaked brownie batter evenly
over caramel mixture, sprinkle with remaining nuts. (it's
OK for some caramel mixture to peek through.) Bake an
additional 30 minutes. Cool in pan. Run knife around the
edge of pan to loosen brownies from sides. Lift from pan
using foil as handles. Cut into 24 fudgy brownies or add
frosting below.

1/2 cup margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powered sugar

Heat margarine in 2-quart saucepan until melted. Stir in
brown sugar. Heat to boiling, stirring constantly. Boil
and stir over low heat 2 minutes; stir in milk. Heat to
boiling; remove from heat. Cool to lukewarm. Gradually
stir in powdered sugar. Place pan of frosting in bowl of
cold water; beat until smooth and spreading consistency.
If frosting becomes too stiff, stir in additional milk, 1
teaspoon at a time. Frosts a 13x9-inch cake or fills and
frosts two 8- or 9- inch cake layers.

Yield: 24 Servings
Category: Desserts, Treats, Snacks

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350 degrees and spread out the pecans in
a small pan. Bake, tossing once, for 8 minutes or until
toasted. Meanwhile, in a small bowl, place the cream cheese,
onions, mustard, red pepper sauce, and garlic. With an
electric mixer at moderate speed, beat for 3 minutes or until
well blended. Stir in the cheddar cheese. Wrap the mixture in
plastic wrap, shape into a 4-inch ball, and chill for 15
minutes. On wax paper, toss the toasted pecans with the
parsley. Unwrap the cheese ball and carefully roll it in the
parsley mixture, coating it completely. Rewrap in plastic wrap
and refrigerate until time to serve. Place the ball on a
serving platter and surround with an assortment of crackers.

Yield: 24 Servings
1 tablespoon has: Calories 50, Saturated Fat 2g, Total Fat 4g,
Protein 2g, Carbohydrate 1g, Fiber 0g, Sodium 72mg, Chol 12mg

Categories: Appetizers, Holiday

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