Brownie in a Mug

posted by Traci
Okay guys, I post this recipe with EXTREME caution. You may become addicted.

1 tablespoon butter, melted

1 tablespoon unsweetened applesauce

2 tablespoons milk

1/4 teaspoon vanilla extract

1 dash salt

3 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder

4 tablespoons all-purpose flour

Handful of chocolate chips (optional)


Melt the butter in a standard hot chocolate mug. Add applesauce, milk and vanilla. Stir. Stir in sugar. Add cocoa powder and flour on top. Mix the flour and cocoa together on top of the wet ingredients without disturbing the wet ingredients (okay you can mix the flour and cocoa in a separate container, but I'd rather spare a dish and mix them on top of the other ingredients). Add your dash of salt. Stir all ingredients together in mug. Add chocolate chips if desired. Microwave on high for about 1 min. Give or take for wattage and your desired consistency. Top with a scoop of vanilla ice cream if desired.

Traci's tweaks: The original recipe called for 2 tablespoons of butter or oil I just switched for the applesauce to cut down on calories. Maybe next time I'll try all applesauce. The original recipe also called for 4 tbs of sugar, but I reduced it because the applesauce does add some sweetness. Also, the original recipe called for water, not milk. I used milk just because.

Lion House Potato Casserole

It's been since February since anyone updated this, so I figured it was about time. :)

From the book, Lion House Classics

5 Large potatoes
3 tablespoons butter or margarine, melted
1 can (10 1/2 ounces) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp Cheddar cheese
3/4 cup cornflake crumbs or dry bread crumbs
2 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese

Boil unprepared potatoes until tender. Drain and peel; shred coarsely. Place in 2- or 3- quart casserole dish. Pour melted butter over potatoes. Mix together soup, sour cream, milk, green onions, and cheese. Pour evenly over potatoes. Do not mix. Toss crumbs with melted butter and Parmesan cheese; sprinkle on top of casserole. Bake at 325 degrees for 30 minutes. Makes 8 to 10 servings.

White Chocolate Raspberry Cheesecake

posted by Traci
Make this. You won't be sorry :)

This is the cheesecake I make most often and it is delicious! Of course I never tend to follow a recipe exactly so I usually make some modifications.  I have posted the original recipe and a link to it on allrecipes.com in case you want to look at reviews there and such. Here are my modifications:
I make it with a graham cracker crust.
I cheat and use seedless raspberry jam instead of making the raspberry sauce myself. You only need about a 1/3 cup of jam. Warm it up in the microwave and stir to make a smooth sauce. You can also spoon more jam over the top after the cheesecake is done.
One note: I have never been able to get the baking time on this right. It always seems waaay to jiggly when time is up so I always bake it waaay longer than the time says. I don't know whats up with that, but I have never ruined this cheesecake no matter how long I have left it in.

Healthier White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/4 cup 1% milk
• 3 (8 oz) packages neufchatel, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. Cover the outside of a 9-inch springform pan with double layers of aluminum foil. In a medium bowl, mix together cookie crumbs, 1 tablespoon sugar, and melted butter. Press mixture into the bottom of the pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). Bring a kettle of water to a boil. In a metal bowl over a pan of simmering water, melt white chocolate chips with the milk stirring occasionally until smooth.
4. In a large bowl, mix together neufchatel and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Place the pan in a roasting pan. Place in oven and fill the roasting pan with the hot water to halfway up the outside of the pan. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Carmelitas (delicious!)

*2 C. flour
*2 C. oats
*1 1/2 C. brown sugar
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 1/4 C. softened margarine (2 1/2 sticks)
(*crust ingredients)

1 12 oz. jar caramel topping
3 Tablespoons flour
1 C. Chocolate chips

Preheat oven to 350 degrees. Grease 9x13 pan. In large bowl, blend crust ingredients. Press half of mixture into pan. Bake 10 minutes. Meanwhile, combine caramel and flour. Remove crust from oven and sprinkle with chocolate chips. Drizzle evenly with caramel. Sprinkle w/remaining crust crumbs. Bake 18-22 minutes. Cool and refrigerate for 1-2 hours. Enjoy the yummyness!