So, it's been a while I know since I posted anything. Not that there are many of you paying attention to me, but apparently my friend Amanda is...so this post is for you!!! I made some brownies the other day so I'm going to post the recipe for those and the Swedish meat I fixed for fellowship supper the other night.
Mocha Cheesecake Brownies
for the brownies:
1 Box dark chocolate brownie mix
1 bag Semi-Sweet chocolate CHUNKS---not chips---they're too whimpy for these brownies
1 can Evaporated milk
1/4 c oil
3 T instant coffee granules
1T vanilla extract
2 eggs
the cheesecake:
1 package cream cheese
2T flours
1 egg
1 tsp vanilla
2T cold coffee
Preheat oven to 350 and grease a 9x13 and set aside. Pour brownie mix into a large mixing bowl, lightly dust chocolate chunks with flour in a seperate bowl and set aside. In another bowl, mix together all the "wet ingrediants". Once all the wet incrediants are combined pour into the brownie mix. Mix on high with your mixer until just incorporated. DO NOT OVER MIX!!! At this point you will fold in the "flour dusted" chocolate chunks.
Using a mixer, combined all the ingrediants for the cheesecake batter until smooth. Take the cheesecake mixture and pour over the brownie
To assemble the brownies, pour half of the brownie batter into your baking dish. Top with half of the cheesecake mixture and then the remaining brownie batter. With the cheesecake batter that is left, pour it slowly over the top of the brownies and swirl the batters together to give it a marbling effect.
Bake for 30-35 minutes or until toothpick comes out clean when inserted into the center.
*****My tip with brownies, is this...let them cool before you cut them!!! I am a huge fan of warm brownies, but unless you are serving the whole pan right then, DO NOT CUT THEM!! If you cut brownies before they cool all the seam and moisture will escape, leaving you with a dry crunchy-edge brownie. But if you allow them to cool, they will stay moist and delicious!!*******
Swedish Meatballs
1 package frozen meatballs
1 pint of heavy whipping cream
1 can of beef consumme or double strength beef broth
1 T flour
2 tsp onion powder
2 tsp garlic powder
2 tsp pepper
In a large skillet, dump out the meatballs and allow them to start browning up. Keep them moving in the pan, this may even take two batches depending on your pan size. At this point add your onion and garlic powder and pepper. After the meatballs have started to brown up a bit, add the can of beef consumme (or broth) and allow to simmer for about 5 minutes.
In a small bowl, mix together about 1/4 cup of heavy cream and the Tablespoon of flour and set aside.
Add your heavy cream to the meatballs and allow to simmer 5 more minutes. After 5 minutes, add your cream and flour mixture to the meatballs. Bring this to a boil to thicken the sauce. Meatballs are ready when sauce has thickened.
I really love these over egg noodles or even rice. This is a supper fast dinner too, done in about 15-20 minutes tops!
Recipes coming soon:
Breakfast Burgers
Potato Chip Baked Beans
Grilled Corn on the Cob
