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The Kitchen Table

I'll share my recipes, if you'll share yours - January 1. 2010

14 years ago

Happy New Year!

Brownie Tarts

Taste of Home

Cook Time: 30 Min

Ready In: 50 Min

Yield 24 servings

Ingredients

â¢ 1/2 cup butter or margarine, softened

â¢ 1 (3 ounce) package cream cheese, softened

â¢ 1 cup all-purpose flour

â¢ FILLING:

â¢ 1/2 cup semisweet chocolate chips

â¢ 2 tablespoons butter or margarine

â¢ 1/2 cup sugar

â¢ 1 egg, beaten

â¢ 1 teaspoon vanilla extract

â¢ 1/2 cup chopped pecans

â¢ maraschino cherry halves (optional)

Directions

1. In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1-in. balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell.

2. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at 325 degrees F for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if desired.

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Comment (1)

glenda_al
14 years ago
These are sooooooooooo good. I could eat every single one.

Orange balls

Ingredients:
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
Preparation:
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.

No coconut for me, prefer the conf sugar
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EASY SHRIMP AND CORN CHOWDER 1/4 c. chopped green onions 2 sm. cloves garlic, minced 1/8 tsp. cayenne pepper 1-2 c. sliced mushrooms (optional) 1 tbsp. butter 12-16 oz. fresh or frozen shrimp 2 cans cream of potato soup 8 oz. pkg. cream cheese, light 2 soup cans milk 1 (8 oz.) (or more) canned corn and liquid In roaster pan, cook onions with garlic and pepper in butter gently until tender. Blend in soup, cream cheese and milk until somewhat smooth (5 minutes) then add shrimp, corn, mushrooms. Bring to boil, then simmer gently 10 minutes or more, stirring occasionally.
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