Tuesday, May 08, 2007

Somemore goodies fer yur Sweet-tooth....

Well Sir....Sue frum down Texas way done sent me a few more a her great dessert recipe's. It's a damn good thing I ain't married to that woman...I'd weigh at least 300 pounds by now....course...I weigh's 250 now...but you get the idear....

Sopapilla Cheesecake Squares
Jeanne Wetjen

2 8-oz. pkgs cream cheese, softened 2 tsp. vanilla extract, divided
1 ¼ sticks butter, softened & divided 2 8-oz. pkgs crescent rolls
1 ½ C. sugar, divided ½ tsp. cinnamon

Preheat oven to 350°. Coat 13” x 9” baking pan with nonstick cooking spray. Set aside.

Combine cream cheese and 4 T. butter in large bowl; beat at medium speed with mixer until creamy. Gradually beat in one cup sugar and 1 tsp. vanilla.

Unroll 1 pkg. crescent rolls, place in bottom of prepared pan (do not separate rolls at perforations in dough), press dough out to edges of pan so pan is covered evenly. Spread cream cheese mixture in even layer over dough. Unroll remaining pkg. crescent rolls on lightly floured surface; shape into 13” x 9” rectangle, pressing dough to seal perforations. Position dough on top of cream cheese layer.

In small saucepan, melt remaining 6 T. butter; stir in remaining ½ C sugar, remaining 1 tsp. vanilla and cinnamon. Spread mixture evenly over dough.

Bake 30 minutes or until cheesecake is slightly puffed and top is golden brown. Cool before cutting into squares.

Chocolate Decadence By Sue Gertson
Cooking spray
1/2 cup, plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350-degrees F.Lightly coat muffin tin with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the tins, shaking and turning to coat. Set prepared tins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly.

Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth.

Cool chocolate mixture 10 minutes. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each tin, and top each with 2 teaspoons chocolate chips.

Divide the remaining chocolate mixture evenly among tins, spreading to cover the chocolate chips. Bake at 350-degrees F for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates.

Serve warm.