Soft & Chewy Chocolate Peanut Butter Cookies

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
2 eggs
1 pkg. (2-layer size) devil’s food cake mix

Directions

  1. Heat oven to 375ºF.
  2. Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
  3. Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
  4. Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.
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Chocolate Chip Cookie Dough Brownies

Ingredients:

BROWNIE LAYER:

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Directions:

Prepare the brownie layer:
Preheat the oven to 350 degrees F. Spray a 9×9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it’s easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).

Cut the brownies:
Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you’d like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

Original Recipe

Strawberry Rhubarb Crisp

Ingredients

2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2 cup old-fashioned oats
1 1/2 tablespoons honey

Directions

  1. In a 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon.
  2. Spread fruit mixture level
  3. Let stand 20 minutes.
  4. Meanwhile, heat oven to 400°F.
  5. In a medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon.
  6. Cut in margarine until mixture resembles fine crumbs.
  7. Stir in oats until combined.
  8. Drizzle honey over oat; stir until mixture is crumbly.
  9. Sprinkle over fruit in an even layer.
  10. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown.
  11. Serve warm or at room temperature.

Rhubarb Cobbler

Ingredients

1 cup all-purpose flour, divided
5 tablespoons confectioners’ sugar
Pinch salt
1/2 cup cold butter
2 eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream

Directions

  1. In a small bowl, combine 3/4 cup flour, confectioners’ sugar and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Pat into a 11-in. x 7-in. baking dish.
  4. Bake at 375° for 10 minutes.
  5. Meanwhile, beat the eggs, sugar, baking powder and remaining flour.
  6. Fold in rhubarb and spread over crust.
  7. Bake for 35-40 minutes.
  8. Cool.
  9. Serve with whipped cream.

Easy Baked Tilapia

http://www.allrecipes.com

Ingredients

4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F).
  2. Grease a 9×13 inch baking dish.
  3. Place the tilapia fillets in the bottom of the baking dish and dot with butter
  4. Season with Old Bay seasoning and garlic salt.
  5. Top each one with a slice or two of lemon
  6. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
  7. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.