Cream Cheese Brownies

Submitted by Julie Twitchell

My sister got this recipe from a class at BYU years ago. They are super yummy.

2 sq. unsweetened chocolate
1/2 Cup butter or margarine (I use butter)
1 Cup sugar
2 eggs
1 tsp. vanilla
1 Cup flour
1 tsp. baking powder

Cream Cheese Filling:
1/4 Cup butter
6 oz. cream cheese at room temperature
1/2 Cup sugar
1 egg
2 TB flour
1/2 tsp. vanilla
1 Cup chocolate chips

Frosting:
1/2 Cup butter
2 sq. unsweetened chocolate

2 oz. cream cheese at room temperature
3 TB milk
3 Cup powdered sugar
1 tsp. vanilla

1. Bottom layer: Melt butter and chocolate until smooth. Remove from heat. Mix with remaining ingredients. Spread evenly in a greased and floured 9 x 13 pan. Preheat oven to 350 degrees.
2. Filling instructions: Cream butter and cream cheese. Mix with other ingredients. Spread over bottom layer and bake for 25-30 minutes.
3. Frosting instructions: Melt butter and chocolate until smooth. Remove from heat; add cream cheese, vanilla and milk slowly. Add powdered sugar to desired consistency. Spread on top of cooled brownies.

Swedish Meatballs

(Picture: coming soon!)

Submitted by Angela Davis

2 pounds ground beef                                                  
 2 eggs, beaten

1 TB Worcestershire sauce                                       

¼ Cup corn flake crumbs

1 tsp. celery salt

2 cans cream of mushroom soup

¼ Cup minced onion 

½ tsp. garlic powder

½ Cup evaporated milk

Mix ground beef, cornflake crumbs, onion, eggs, celery salt, garlic powder. Mix well and shape into balls. Brown on all sides or bake at 350 degrees for 7 minutes on a foil lined baking sheet. Place in crock pot. Mix soup, milk, and Worcestershire sauce. Pour over meatballs. Cover and cook on high for 1 hour. Stir occasionally. Remove from crock pot and allow to cool. Place in freezer bags.

To serve: Thaw. Heat until sauce is hot and bubbly and meatballs are hot throughout. Serve over hot buttered noodles.

Printable Version

Ham Swiss and Noodle

Demonstrated and Submitted by Dona Haun

8 oz wide egg noodles
1 onion chopped
1/2 green bell pepper
4 mushrooms sliced(Dona always adds more than this)
3 T butter
1 can cream mushroom soup
2 C cubed ham
1 Cup sour cream
2 C shredded Swiss Cheese

1. Cook noodles in salted water for 2 minutes less than shortest time recommended on package.
2. Saute'onion, bell pepper and mushrooms in butter until soft and the liquid is gone. Stir in soup and sour cream. Whisk until smooth.
3. In a greased foil baking pan make the following layers: 1/2 noodles, 1/2 the ham, 1/2 the cheese, 1/2 the sauce. Repeat layers with the remaining ingredients. Cover with heavy freezer foil. Label and freeze.

To serve: Thaw. Bake for 1 hour at 350.

Printable Version

Chicken Pockets

Demonstrated and submitted by Dorothy Breinholt

2 cups chicken, cooked and cubed
1 cup bread crumbs
¼ cup green onions
1 bag Rhodes frozen rolls(36 rolls)
1 pkg. cream cheese(room temperature)

1. Thaw rolls. In a mixing bowl, mix together chicken, cream cheese and onions.
2. Take a roll and with your fingers, flatten dough into a 4 inch circle. Please a spoonful of filling in the middle of the flattened dough. Wrap the dough around the filling, pinching the ends to seal and forming a ball. Roll in bread crumbs.
3. Place on a foiled baking sheet and place in freezer for a few hours. Take out and place in Ziploc bag. Label and freeze.

To serve: Thaw. Bake at 350 degrees for 15 minutes.

Printable Version