Cream Cheese Brownies

There's not many desserts I would choose over a really good brownie! This is a really good brownie. It's cake-like, rich and just delicious!



Here's the recipe

Brownies:
1 cup Butter
1 cup Cocoa Powder
2 cups Sugar
4 Eggs
4 teaspoons Vanilla
1 cup Flour
1/2 teaspoon Salt

Cream Cheese Filling:
8 oz Cream Cheese (softened)
1/3 cup Sugar
1 Egg
1/2 teaspoon Vanilla

For Brownies: Preheat oven to 350 degrees. Melt butter in a medium saucepan over medium heat. When completely melted remove from heat and add cocoa and sugar. Stir in eggs one at a time then add vanilla. Stir in remaining ingredients and pour batter into a greased 9x13 pan. If you're in a bind, just use a brownie mix then add the cream cheese filling. Everyone will be so impressed!

For Filling: Beat all ingredients together and drizzle on top of brownie batter. Swirl with a knife.

Bake at 350 degrees for approximately 25 minutes.

Enjoy!

I have been so blessed the past few days with my fellow medical student wives bringing me dinner after my surgery. Reminds me that some of the best food comes from people who care about you! Thanks ladies!

Chipotle Peppers in Adobo Sauce

The past couple of weeks I have stumbed upon an amazing ingredient for Mexican cuisine...Chipotle peppers in adobo sauce! The peppers themselves are red and spicy, while the sauce is more mild and smoky. It is perfect for putting together a quick meat marinade with a little bit of a smoky bite. Here are a couple of recipes I've tried out using the chipotle peppers. I am in love....with Mexican food!

Chipotle Pork Tacos from Our Best Bites

http://www.ourbestbites.com/2011/04/chipotle-pork-tacos

These were so super quick and easy! The whole family loved it. Adjust the chipotle peppers to your taste...I used nearly the whole can because I like it hot!

Beef Fajita Nachos from The Pioneer Woman


http://thepioneerwoman.com/cooking/2011/02/beef-fajita-nachos/

These were definately a hit! I ended up using red, yellow and orange peppers instead of green for a little variety. So yummy!!

As for my little family, we'll be eating a frozen pizza tonight. The extent of my cooking for the next couple of days post surgery will be laying in bed, blogging about food!

Happy Cooking!

Arctic Garden Studio: Snickerdoodle Blondies

Made these for the missionaries on Sunday. I may or may not have eaten way more than my fair share


Arctic Garden Studio: Snickerdoodle Blondies: "I find this time of year to be the most challenging for cooking. I'm tired of baked goods, sugar weary. I'm ready to share all things fresh..."

Roasted Red Pepper Rigatoni

Why hello there chef! I have a confession to make. If I had to live off of one type of food for the rest of my life it would, hands down, be pasta! I LOVE pasta! I literally gained 10 pounds in 2 weeks in Italy. True Story....sad but true. Today I picked my very first yellow summer squash out of my very own garden! Success! I was so excited I just had to make something amazing out of my perfect little squash. Everyone, including my two incredibly picky children gobbled this up!

Ok we're gonna start off with: My perfectly perfect summer squash, fresh mushrooms, onion, yellow pepper, mild Italian Sausage, 2 jars of roasted red peppers, cream and rigatoni!


First step, brown your sausage and drain...saving the oil in the pan for later. Next, chop your squash, yellow pepper, onions and mushrooms into bite size pieces. Sautee in the oil left over from the sausage until soft and tender.

Let me tell ya, this smells SO good!


Meanwhile, drain your roasted red pepper and throw them in your blender. Puree until totally smooth.

When your veggies are done, transfer them to a plate or bowl. Pour red pepper sauce into pan and cook over medium heat. To the roasted red pepper sauce, add 1 1/2 cups of cream, some garlic and plenty of salt! Cook until it is hot. That's it! Easiest sauce ever!
Cook your pasta al dente and combine vegetables, sausage and sauce! Top with parmesan cheese.

Bon Appetito!



Roasted Red Pepper Rigatoni
2 jars roasted red peppers
1 pound mild Italian Sausage
1-2 yellow summer squash
1 package fresh mushrooms
1 tsp fresh garlic
1/2 medium onion
1 yellow pepper
1 1/2 cups cream
1 tsp salt
fresh parmesan cheese
1 lb rigatoni

By the way, I'm new to this whole blogging thing. I welcome any suggestions! And as always I welcome RECIPES
Happy Cooking!
Cait

Recipe Index

Desserts
Snickerdoodle Blondies
Cream Cheese Brownies
Oatmeal Chip Cookies
Salted Caramel Cupcakes

Pasta
Roasted Red Pepper Rigatoni
Greek Pasta Salad
Tortellini with tomato cream sauce
Spaghetti Factory Mizithra Spaghetti with Browned Butter

Sandwiches and Pizza
Chicken Gyros
BBQ Chicken Pizza
Focaccia Chicken Sandwiches with Lemon Scented Ricotta

Appetizers
Grilled Butter, Lime and Jalapeno Shrimp

Breads and breakfast
Baked Vanilla Bean Scones
Banana Nut Bread

Miscellaneous
Chipotle Peppers in Adobo Sauce


Vegetables and Salads
Summer Squash Tart with gorgonzola cheese

Condiments
Pesto
Mango Salsa

Mexican
Garlic Lime Chicken with Mango Salsa

Asian
Thai Drunken Noodles
Chicken Lettuce Wraps
Pad Thai