Mint Cream Cheese Brownies

2 oz. baking chocolate (or 2 oz. chocolate chips)

1/2 c. butter, softened

3/4 c. sugar

1 t. vanilla

2 eggs

3/4 c. plain flour

1/4 t. salt

Filling:

8 oz, cream cheese, softened

1/4 c. sugar

1 t. peppermint extract

1 egg

4 drops green food coloring

1/2 c. chocolate chips

Frosting:

1 T. butter

1 T. corn syrup

1 T. water

2 oz. chocolate chips

3/4 c. powdered sugar

Preheat oven to 350. Spray 8x8 baking dish. Melt butter and chocolate until smooth. Set aside. Beat all the filling ingredients, except the chocolate chips, together until smooth. Stir in chocolate chips. Set aside. Beat together cooled chocolate mixture, sugar, vanilla, and eggs. Beat in flour and salt, on low speed until combined. Pour half the chocolate batter into the baking dish and spread evenly. Pour on cream cheese mixture. Top with chocolate batter. Bake for 40-45 minutes until toothpick comes out clean. Cool completely before frosting. In a small saucepan, heat butter, corn syrup, and water. Bring to a boil and remove from heat. Stir in chocolate until melted. Stir in enough powdered sugar to make it spreadable. Spread onto brownie and put in refrigerator to set. Slice and enjoy!

Chocolate Fudge Pie

1 1/2 oz. unsweetened baking chocolate*

8 T. butter

1 c. sugar

2 eggs, beaten

1 t. vanilla

2 T. milk

1/4 c. plain flour

Preheat oven to 350. Spray an 8" pie plate. Melt chocolate and butter in microwave in 20-30 second increments, stirring between intervals, until combined. Cool. In another bowl, combine sugar, and beaten eggs.  Add cooled chocolate mixture and stir until completely combined. Add vanilla and milk. Stir well. Add flour slowly, gently mixing so no white streaks remain. Do not over mix. Pour into pie plate. Bake 25 minutes. It will look gooey. (This is a crustless pie) Top with ice cream and serve while pie is still warm. 

*I used 3 T. cocoa powder & 1 T. melted butter = 1 oz. baking chocolate. So for 1 1/2 oz. of chocolate I had to add a little more cocoa and butter.

1st picture: ready for the oven. 2nd picture: ready to eat!

Crockpot Creamed Corn

3, 15 oz. cans whole kernel corn, drained

1 c. milk

1 T. sugar

1/4 t. pepper

8 oz. cream cheese, cubed

1/2 c. butter, cut into thin slices

Place corn in lined crockpot. Stir in milk, sugar, and pepper until well combined. Top with butter and cream cheese. DO NOT STIR. Cover and cook on high for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high an additional 15 minutes. Serve immediately.

*May use white corn if desired. 

*May be used as a sauce base for casseroles.

Pineapple Salsa for a Crowd

4 c. diced fresh pineapple*

2 c. diced colored sweet pepper, I used red, orange, and yellow

2 lb (about 5 c.) diced cherub tomatoes

1 bunch (about 1/2 c.) chopped fresh cilantro**, tops only

1/2 c. chopped onion

1/2 c. lime juice (or 4 fresh limes)

juice and zest of 1 lemon

1/2 t. salt

2 t. minced garlic

Mix all together and allow to sit in refrigerator at least 2 hours for flavors to meld together. May set overnight in the refrigerator, drain juices off before serving.

*Cut the fresh pineapple in half, lengthwise, leaving the stem attached. Remove pineapple meat and use halves as serving bowls for a nice decoration. This works best if cutting and using the same day. Can use canned pineapple, but not recommended. Can use fresh cut pineapple from the produce section and dice at home.

**The cilantro really makes the salsa. The flavor mellows overnight.

***Can add 1 T. chopped jalapeno for heat