Cherry Cheesecake Brownie Trifle

1 box brownie mix

2 8oz pkg cream cheese

1 large tub cool whip

1 ½ c. sugar

1 c. cherry pie filling

Bake brownies in 9x13 pan.

Mix cream cheese and sugar together and blend well.  Add cool whip.

In trifle bowl, layer brownies, cream cheese mix, and cherry pie filling and repeat to fill bowl.

Chocolate Almond Fudge

4 c. sugar

1 ½ c. (12 oz can) evaporated milk

2 c. (12 oz pkg) semi-sweet chocolate chips

1 tsp vanilla

1 jar (7 oz) marshmallow crème

1 (7 oz) chocolate bar, chopped

¾ c. slivered almons

1 Tbs butter

Line 9” square pan or 13x9” pan with foil, extending over edges

Stir together sugar, marshmallow crème, evaporated milk, and butter in heavy 4 qt saucepan. Cook over medium heat stirring constantly until full rolling boil. Boil constantly for 7 minutes. Remove from heat and immediately add chocolate chips and chocolate bar pieces. Stir until melted and mix smooth. Stir in vanilla and almonds.

Pour mix into prepared pan, cool until firm. Use foil to lift fudge from pan, peel off fudge, and cut into 1” squares.

About 5 dozen pieces or about 4 lbs of fudge.

To toast almonds, optional, heat 350ºF in layer on baking pan. Bake 8-10 minutes, stirring occasionally until light golden brown. Cool before using.

Bread Pudding

Mix and put in greased baking dish:

10 slices bread cut in cubes

¼ cup butter, melted

1 tsp cinnamon

½ cup raisons

In bowl, Mix together:

6 eggs, beaten

¾ cups white sugar

2 tsp vanilla

½ tsp salt

Add 3 cups hot milk (160º) gradually to above mixture.

Pour over bread and sprinkle with 1 tsp nutmeg

Let sit 10-15 minutes to soak.

Bake 25-40 minutes at 375º until knife inserted comes out clean.

Cheesy Hash Brown Casserole

2 lb frozen hash brown potatoes, thawed

¾ c butter, melted and divided

1 tsp salt

dash of pepper

½ c onion, chopped

1 can (10.75 oz) condensed cream of chicken soup

2 cups shredded mexican cheese blend

2 cups cornflakes, crushed

paprika

Preheat oven to 325ºF. Stir together potatoes, ½ c. butter, salt, pepper, onion, soup and cheese in large bowl. Pour potato mixture into 9x13” baking dish. Top with cornflakes and remaining butter. Bake uncovered for 1 hour. Sprinkle with paprika.

Biscuits and Gravy

Biscuits

3 c. all-purpose flour

2 Tbs sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ c. shortening

1 c. buttermilk

¼ c. butter, melted and divided

Preheat oven to 450ºF. Combine dry ingredients. Cut in shortening. Gradually add milk. May need extra ¼ c. milk if too dry. Should be sticky but not overworked. Roll out on floured surface to ½ “. Cut 12 biscuits (2 ½ “ round) and place in greased cast iron skillet or hoe cake pan. Brush tops with ½ of the melted butter. Bake 12 to 14 minutes. Brush with remaining butter before serving.

Gravy

1 lb. breakfast sausage

¾ c. flour

4 ½ c. milk

salt and pepper to taste

2 Tbs butter

Cook sausage over medium high heat. Reduce to medium and add flour, stirring constantly until browned, about four minutes. Add milk slowly and increase heat to medium high. Stir in salt and pepper. After boiling, reduce to simmer and add butter. (stir constantly so milk does not scorch)

Serve over biscuits.


From Paula Deen