Yummy Brownie Pudding

You are going to love this. It is so good. Serve warm with a scoop of vanilla icecream.

Brownie Pudding
INGREDIENTS FOR 6 SERVINGS:
½ Lb. Unsalted Butter, Plus Extra for Buttering The Dish
4 Extra-Large Eggs, at Room Temperature
2 C. Sugar
¾ C. Good Cocoa Powder
½ C. All-Purpose Flour
Seeds Scraped from 1 Vanilla Bean
1 Tbs. Framboise Liqueur, Optional
Vanilla Ice Cream, for Serving
INSTRUCTIONS:
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the ½ pound of butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.
COMMENTS: When I made this I used 1 tsp. Vanilla Extract and ½ tsp. Almond Extract instead of the vanilla bean and framboise liqueur.

Cream Cheese Flan

I found this recipe at Kraft.com. When I was in Idaho, my sister in-law made Flan for us and I really liked it so I wanted to come home and try it. Everyone really liked it. Anything with a little cream cheese in it is har to pass up. I am not sure that I have ever tried a recipe with cream cheese as an ingredient that I didn't like.
Cream Cheese Flan
INGREDIENTS FOR 8 SERVINGS:
2 C. Sugar, Divided
1 Can (12 oz.) Evaporated Milk
1 Pkg. (8oz.) Cream Cheese, Softened
5 Eggs
1 tsp. Vanilla
Dash of Salt
INSTRUCTIONS:
Heat oven to 350. Cook 1 cup sugar in small saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan, tilt pan to evenly cover bottom with syrup. Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and slat; blend until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan. Bake 50 minutes to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto a plate just before serving. ENJOY!

Cookie Sheet Eclairs

We had this about a month ago and my husband asked the person who make it to give me the recipe. We have made it twice since then. He said it is becoming one of his favorite desserts.
YUMMY!

Cookie Sheet Éclairs
INGREDIENTS:
1 Cube Butter or Margarine
1 C. Water
1 C. Flour
6 Eggs
2 Sm. Pkgs. Instant Vanilla Pudding
1 8 oz. Pkg. Cream Cheese
4 C. Milk
1 Lg. Container of Cool Whip
Chocolate Syrup or Hot Fudge for Garnish
INSTRUCTIONS:
In a small pot, bring water and butter to boil. Add flour and blend so the mixture pulls away from the sides of pot. Remove from heat and place in a mixing bowl. Beat in eggs one at a time. Spray large cookie sheet with Pam. Spread mixture evenly on the prepared cookie sheet. Bake at 450 for 20 minutes. It will be uneven when removed from the oven. Flatten with a fork to make it even. Let cool. Meanwhile, mix pudding and milk together and mix according to directions. Add in softened cream cheese and mix well. Add ½ C. Cool whip into the mixture. Spread evenly over cooled crust. Spread remaining Cool Whip over the pudding mixture. Drizzle with Chocolate Sauce. Chill until serving time.
COMMENTS: I chop chocolate chips and sprinkle over the Cool Whip and then I drizzle with Chocolate Sauce.

OREO PUDDING POPS

It's back to school time and time to come up with after school snacks. Here is one that my kidos loved. I apologize that there is no picture, they were devoured before I had the chance to take one.
Oreo Pudding Pops
INGREDIENTS FOR 9 POPS:
1 Pkg. (3.9 oz.) Jell-o Chocolate Instant Pudding
2 C. Milk
6 Oreo Cookies
½ C. Thawed Cool Whip Whipped Topping
INSTRUCTIONS:
Beat pudding mix and milk in large bowl with whisk 2 min. Place cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies. Add cookies and Cool Whip to pudding; stir just until blended. Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

I found this recipe on the Kraft Foods websight.

Peanut Buter and Chocolate Banana Cream Pie

This pie is so yummy and easy. It is my husbands favorite pie.

Peanut Butter- Chocolate Banana Cream Pie

INGREDIENTS:
35 Nilla Wafers, Finely Crushed ¼ C. Butter, Melted
2 Medium Bananas, Halved Lengthwise, Quartered ½ C. Peanut Butter
2 Squares Baker’s Semi-Sweet Baking Chocolate, Divided
2 C. Milk 2 C. Cool Whip Topping, Divided
2 Pkg. Jell-O-O Vanilla Flavor Instant Pudding and Pie Filling

INSTRUCTIONS:
Preheat oven 350. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 minutes or until golden brown. Cool completely; top with bananas.
Make chocolate curls from ½ square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topped. Spread over bananas; top with remaining 1 cup whipped topping.
Refrigerate at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover pie in refrigerator. Make 10 serving.

Blueberry Lemon Squares

These are so good. A perfect dessert for a picnic. Fresh or frozen blueberries work well.

Blueberry Lemon Squares
For The Crust:

1 C. Butter, Softened
1 C. Powdered Sugar

1 tsp. Vanilla Extract
2 C. Flour
For the Filling:

½ C. Sugar
2 Tbs. Flour

Juice and Zest of 1 Lemon
1/8 tsp. Salt

3 Eggs
2 C. Fresh or Frozen Blueberries
Heat oven to 400. To make the crust, coat a 9-inch square baking dish with cooking spray. In a medium bowl, use an electric mixer on low to beat together the butter , powdered sugar, and vanilla until fluffy. Add the flour to the mixture and beat just until the mixture forms small crumbs. Press about two-thirds of the crumb mixture over the bottom of the prepared baking dish. Set the remaining mixture aside. Bake for 12 to 15 minutes, or until lightly browned. Reduce the oven to 350. Meanwhile, make the filling in a medium bowl, mix the sugar, flour, lemon zest and salt. Add the eggs and lemon juice, then whisk until smooth. Spread the blueberries in an even layer over the crust. Pour the filling over the blueberries. Sprinkle the reserved crumb mixture evenly over the top. Bake for 30 to 40 minutes, or until the crumb mixture is golden and the filling is puffed. Transfer to a wire rack and let cool completely. Cut into squares. Serves 15.