Smoked Salmon Pinwheels

1	package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
1	tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
4	flour tortillas (8 to 10 inches in diameter)
1	package (4 1/2 ounces) smoked salmon, skinned and finely chopped
16	spinach leaves
16	strips (about 5x1/4 inch) red bell pepper

1.	Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2.	Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3.	To serve, cut into 1-inch pieces. Place cut side up on serving platter. Smoked Salmon Pinwheels

Pepperoni Breadsticks

2	cups Original Bisquick® mix
1/2	cup cold water
1/2	cup chopped pepperoni (2 oz)
1/4	cup butter or margarine, melted
1	tablespoon grated Parmesan cheese
1	cup pizza sauce

1.	Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
2.	Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.
3.	Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.
High Altitude (3500-6500 ft) No changes.

Easy Cheese Sticks

1	lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
	Vegetable oil
1	cup Original Bisquick® mix
1	teaspoon paprika
1/2	cup milk
1	egg
	Marinara sauce, if desired

1.	Place cheese sticks on tray; freeze at least 1 hour.
2.	Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3.	Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Bacon-Wrapped Figs

1	package (12 ounces) fully cooked cottage or Canadian-style bacon
2	packages (8 ounces each) dried whole Calimyrna figs, stems removed
30	pistachio nuts
30	small fresh basil leaves

1.	Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.
2.	Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan.
3.	Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

Shrimp Deviled Eggs

6	eggs
2	medium green onions, thinly sliced (2 tablespoons)
1/4	cup reduced-fat mayonnaise or salad dressing
1	tablespoon white vinegar
1/4	teaspoon salt
1/4	teaspoon red pepper sauce
1/2	cup coarsely chopped cooked salad shrimp, thawed if frozen
1	tablespoon seafood cocktail sauce

1.	Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
2.	Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
3.	Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.
High Altitude (3500-6500 ft): Add dash of salt to cooking water. After heating to boiling, boil 5 minutes before removing from heat.

Grilled Caesar Beef Appetizer Kabobs

1	pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
1	medium yellow or green bell pepper, cut into 1-inch pieces
1	cup 1-inch pieces pattypan or yellow summer squash
1 1/2	cups whole mushrooms
1 1/2	cups cherry tomatoes
1/2	cup Caesar dressing
1/4	teaspoon coarsely ground pepper
30	wooden skewers (6 to 8 inches)
	Romaine leaves
	Additional Caesar dressing, if desired
	Chopped fresh chives, if desired

1.	In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.
2.	Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.
3.	Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.
4.	Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

DESERTS

Cookie-Cheesecake Bars

2	cups Gold Medal® all-purpose flour
1/2	cup packed brown sugar
3/4	cup butter or margarine, softened
1 1/2	cups coarsely crushed creme-filled chocolate sandwich cookies
1	package (8 oz) cream cheese, softened
3/4	cup granulated sugar
1/4	cup Gold Medal® all-purpose flour
2	eggs
24	miniature creme-filled chocolate sandwich cookies

1.	Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 2 cups flour, the brown sugar and butter with electric mixer on medium speed, or mix with spoon. Press mixture in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Sprinkle with crushed cookies.
2.	In medium bowl, beat cream cheese, granulated sugar, 1/4 cup flour and the eggs with electric mixer on medium speed until thick and fluffy. Pour over crushed cookies.
3.	Bake 12 to 16 minutes or until topping is set. Cool 15 minutes. Refrigerate 1 hour or until firm. For bars, cut into 6 rows by 4 rows. Top each bar with miniature cookie. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

New York Cheesecake

Crust
1	cup Gold Medal® all-purpose flour
1/2	cup butter or margarine, softened
1/4	cup sugar
1	egg yolk
Filling and Topping
5	packages (8 oz each) cream cheese, softened
1 3/4	cups sugar
3	tablespoons Gold Medal® all-purpose flour
1	tablespoon grated orange peel
1	tablespoon grated lemon peel
1/4	teaspoon salt
5	eggs
2	egg yolks
1/4	cup whipping cream
3/4	cup whipping cream
1/3	cup slivered almonds, toasted, if desired

1.	Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
2.	Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
3.	Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
4.	Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
5.	Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

Mocha-Fudge Cheesecake

Cheesecake
1	tablespoon instant coffee granules or crystals
3	tablespoons coffee-flavored liqueur
2	packages (8 oz each) cream cheese, softened
3/4	cup granulated sugar
3/4	cup Original Bisquick® mix
1	teaspoon vanilla
3	eggs
3	oz semisweet baking chocolate, melted, cooled
Chocolate Topping
1	oz semisweet baking chocolate, melted, cooled
2	tablespoons powdered sugar
1	tablespoon coffee-flavored liqueur, if desired
1	container (8 oz) sour cream
1	teaspoon vanilla

1.	Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
2.	In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
3.	Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
4.	In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
High Altitude (3500-6500 ft): Bake about 40 minutes.

Bittersweet Chocolate Cheesecake with White Truffle Sauce

Cheesecake
2	packages (8 oz each) cream cheese, softened
1	teaspoon vanilla
2/3	cup sugar
1	tablespoon Gold Medal® all-purpose flour
3	eggs
8	oz bittersweet baking chocolate, melted, cooled
	Fresh raspberries or strawberries, if desired
White Truffle Sauce
1	package (6 oz) white chocolate baking bars, chopped
2	tablespoons butter or margarine
1/2	cup whipping cream

1.	Heat oven to 275°F. Lightly grease bottom and side of 9-inch springform pan. In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
2.	Bake about 1 hour 15 minutes or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
3.	Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
4.	In 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
5.	Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Store in refrigerator.

Chocolate Mousse Brownie

Dessert
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4	cup water
1/3	cup vegetable oil
2	eggs
3/4	cup whipping cream
1	bag (6 oz) semisweet chocolate chips (1 cup)
3	eggs
1/3	cup granulated sugar
Chocolate Whipped Cream, if desired
3/4	cup whipping cream
3	tablespoons powdered sugar
2	tablespoons unsweetened baking cocoa

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan or 10-inch springform pan. In large bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended. Spread batter in pan.
2.	In 2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the granulated sugar with electric mixer on medium speed until foamy; stir into cream-chocolate mixture. Pour evenly over batter.
3.	Bake rectangular pan about 45 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 1 hour. Serve at room temperature, or cover tightly and refrigerate until chilled.
4.	In small bowl, beat all whipped cream ingredients with electric mixer on high speed until soft peaks form. Serve dessert with whipped cream. Store in refrigerator.

Fudgy Brownie Trifle

1	box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
1	tablespoon instant coffee granules or crystals
1	box (4-serving size) chocolate fudge instant pudding and pie filling mix
2	cups cold milk
1	bag (8 oz) toffee bits
1	container (8 oz) frozen whipped topping, thawed

1.	Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2.	Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
3.	Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
4.	Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

Fluffy Key Lime Pie

1 1/2	cups finely crushed graham crackers (20 squares)
1/3	cup butter or margarine, melted
3	tablespoons sugar
1	can (14 oz) sweetened condensed milk
1/2	cup Key lime juice
1	container (8 oz) frozen whipped topping, thawed

1.	Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2.	In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3.	Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Key Lime Bars

1 1/2	cups coconut cookie crumbs, (17 cookies)
3	tablespoons butter or margarine, melted
1	package (8 ounces) cream cheese, softened
1	can (14 ounces) sweetened condensed milk
1/4	cup Key lime juice or Regular lime juice
1	tablespoon grated lime peel
	Lime peel or strawberries, if desired

1.	Heat oven to 350ºF. Grease square pan, 9x9x2 inches.
2.	Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
3.	Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
4.	Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peel. Store covered in refrigerator.

Luscious Fruit Fluff

2	cups Original Bisquick® mix
2	tablespoons sugar
1/4	cup butter or margarine (firm)
2	packages (3 ounces each) cream cheese, softened
1	cup sugar
1	teaspoon vanilla
2	cups whipping (heavy) cream
2	cups miniature marshmallows
4	cups mixed fresh fruit

1.	Heat oven to 375ºF. Mix Bisquick and 2 tablespoons sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2.	Bake 15 to 20 minutes or until light brown; cool.
3.	Stir together cream cheese, 1 cup sugar and the vanilla in large bowl; set aside. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Gently stir whipped cream and marshmallows into cream cheese mixture; spread over crust.
4.	Cover and refrigerate at least 4 hours until firm. Cut into 3 rows by 3 rows; top each serving with fruit. Store covered in refrigerator.
High Altitude (3500-6500 ft) Increase bake time to about 20 minutes.

Berry Pirouette

1 3/4	cups boiling water
2	packages (4-serving size each) raspberry-flavored gelatin
1	bag (16 ounces) frozen boysenberries, partially thawed
2	cups whipping (heavy) cream
1	package (5 1/2 ounces) tubular-shaped pirouette cookies (24)

1.	Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3 to 5 berries for garnish. Place remaining berries in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth. Stir berries into gelatin. Refrigerate about 1 hour or until very thick but not set.
2.	Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. Beat 1 cup of the whipping cream in chilled small bowl on high speed until stiff; fold into gelatin mixture. Pour into springform pan, 9x3 inches. Refrigerate about 3 hours or until set.
3.	Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat remaining 1 cup whipping cream in chilled small bowl on high speed until stiff. Spread half of the whipped cream on side of dessert. Carefully cut cookies crosswise in half. Arrange cookies, vertically and with cut sides down, around side of dessert; press lightly. Garnish with remaining whipped cream and berries.

Chocolate-Berry Cheesecake

1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2	cup butter or margarine, softened
2	packages (8 oz each) cream cheese, softened
1	container (6 oz) Yoplait® Original 99% Fat Free red raspberry yogurt
1	container Betty Crocker® Rich & Creamy chocolate frosting
3	eggs
1 1/2	cups sliced strawberries
1/2	cup blueberries
1	can (21 ounces) strawberry pie filling

1.	Heat oven to 325°F. Grease or spray bottom only of 13x9-inch pan.
2.	In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3.	In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4.	Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 350°F. At end of step 2, prebake crust about 10 minutes.

Chocolate Turtle Cake

1	box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1	bag (14 oz) caramels
1/2	cup evaporated milk
1	cup chopped pecans
1	bag (6 ounces) semisweet chocolate chips (1 cup)
	Ice cream or Whipped cream, if desired
	Caramel and chocolate topping, if desired
	Chopped pecans, if desired

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2.	In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
3.	Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).

Decadent Chocolate Cake with Raspberry Sauce

Cake
1	cup semisweet chocolate chips (6 oz)
1/2	cup butter or margarine
1/2	cup Gold Medal® all-purpose flour
4	eggs, separated
1/2	cup sugar
Sauce
1	box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4	cup sugar
2	tablespoons cornstarch
1	to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
Glaze
1/2	cup semisweet chocolate chips
2	tablespoons butter or margarine
2	tablespoons light corn syrup
Garnish
1/2	cup whipped cream
	Fresh raspberries, if desired

1.	Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
2.	In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
3.	Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
4.	Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
5.	Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Fabulous Fiesta Cake

Cake
2	cups cake flour
1/2	cup unsweetened baking cocoa
2	teaspoons baking soda
1/4	teaspoon salt
2	cups packed brown sugar
2/3	cup butter or margarine, softened
3	eggs
1	tablespoon coffee-flavored liqueur
1/2	teaspoon vanilla
1	cup sour cream
3/4	cup boiling water
Chocolate Mousse Filling
1 1/2	cups semisweet chocolate chips
1 1/3	cups whipping cream
3	tablespoons granulated sugar
1/2	cup coffee-flavored liqueur
2	tablespoons vegetable oil
1	tablespoon vanilla
Chocolate Whipped Cream Frosting
1 1/2	cups whipping cream
1 1/4	cups powdered sugar
1/3	cup unsweetened baking cocoa
1/2	teaspoon vanilla
	Chocolate leaves or curls, if desired

1.	Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; lightly flour. In medium bowl, mix flour, 1/2 cup cocoa, the baking soda and salt; set aside.
2.	In large bowl, beat brown sugar and butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in 1 tablespoon liqueur and 1/2 teaspoon vanilla. Beat flour mixture and sour cream alternately into sugar mixture on low speed just until combined. Stir in boiling water until blended. Pour into pans.
3.	Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
4.	In food processor, place chocolate chips; cover and process until finely ground. In 1-quart saucepan, heat 1/3 cup of the 1 1/3 cups whipping cream and the granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of bowl. Add 1/2 cup liqueur, the oil and 1 tablespoon vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature.
5.	In chilled large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
6.	In another chilled large bowl, beat all frosting ingredients except chocolate leaves with electric mixer on high speed until stiff.
7.	Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread with one-third of the mousse. Repeat with remaining layers. Frost side and top of cake with frosting. Garnish with chocolate leaves. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.

Midnight Molten Brownie Cupcakes

1/2	cup semisweet chocolate chips
1/2	cup butter or margarine
3	eggs
3	egg yolks
1	package Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
	About 1/2 cup Betty Crocker® stars, confetti or critters decors

1.	Heat oven to 400°F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
2.	In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.
3.	Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
4.	Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.

S'more Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	cup graham cracker crumbs
4	bars (1.55 oz each) milk chocolate candy, finely chopped
Frosting
1	jar (7 oz) marshmallow creme
1/2	cup butter or margarine, softened
2	cups powdered sugar
1	to 2 teaspoons milk
1	bar (1.55 oz) milk chocolate candy, if desired
24	bear-shaped graham crackers, if desired

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
2.	Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3.	Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes. Bake 21 to 26 minutes.

Dreamy Cream-Filled Cupcakes

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
1 1/2	containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2	cup miniature semisweet chocolate chips

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2.	Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3.	Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.

Thanksgiving Cupcakes

1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
1/4	cup vegetable oil
3	eggs
3/4	cup creamy peanut butter
1	container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
4	oz vanilla-flavored candy coating (almond bark)
4	oz semisweet baking chocolate
24	Hershey®'s Kisses® milk chocolates, unwrapped

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3.	Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.
4.	Line cookie sheet of waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.
5.	When set, peel feathers off waxed paper and insert into cupcakes. Place milk chocolate candy on each cupcake for head of turkey.
High Altitude (3500-6500 ft): No change.

Esspresso Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1	tablespoon instant espresso coffee powder
Filling
1	container (8 oz) mascarpone cheese
2	teaspoons milk
2	teaspoons instant espresso coffee powder
1	cup powdered sugar
Frosting and Garnish
1	teaspoon instant espresso coffee powder
1	container (12 oz) Betty Crocker® Whipped milk chocolate frosting
	Chocolate-covered espresso beans, if desired

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.
3.	Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.	In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
5.	To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
6.	Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes, gently stirring in 1 tablespoon espresso powder just until blended.

Baby Rattle Cupcakes

1	box Betty Crocker® SuperMoist® cake mix (any flavor)
	Water, vegetable oil and eggs called for on cake mix box
1	container (1 lb) Betty Crocker® Rich & Creamy vanilla or creamy white frosting
	Betty Crocker® yellow and green decorating icings (from 4.25-oz tubes)
	Betty Crocker® candy sprinkles and decors, if desired
8	yards pastel satin or curling ribbon (1/4 inch), if desired
24	paper lollipop sticks (4 1/2 inch)
24	small gumdrops

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cupcakes as directed on box, using water, oil and eggs. Cool 10 minutes; remove from pan. Cool completely, about 30 minutes.
2.	Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
3.	With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Chai Latte Cupcakes

Cake
1	box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2	cups water
1/3	cup vegetable oil
3	eggs
1	package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
Frosting and Garnish
1	cup white vanilla baking chips
1	container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
	Ground cinnamon, if desired

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3.	Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4.	In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5.	Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.

Surprise Cupcake Cones

1	box Betty Crocker® SuperMoist® yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	cup candy-coated chocolate candies
18	flat-bottom ice cream cones
3	containers (12 oz each) Betty Crocker® Whipped strawberry frosting
1/4	cup Betty Crocker® candy decors

1.	Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake mix as directed on box, using water, oil and eggs. Spoon evenly into regular and mini muffin cups.
2.	Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22 minutes, or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.
3.	If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
4.	Place about 2 teaspoons candies in each ice cream cone. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright.
High Altitude (3500-6500 ft): In step 2, increase bake time for mini cupcakes to 15 to 17 minutes

Cream-Filled Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
Filling
1	cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2	cup marshmallow creme
Frosting
1	cup Betty Crocker® Whipped chocolate frosting (from 12-oz container)
1/2	cup semisweet chocolate chips
2	teaspoons corn syrup
3	tablespoons Betty Crocker® Whipped vanilla frosting (from 12-oz container)

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
2.	With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill.
3.	In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake in frosting. Let stand until frosting is set.
4.	Spoon 3 tablespoons vanilla frosting into small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag. Pipe a squiggle of frosting or initials across top of each cupcake.
High Altitude (3500-6500 ft): No change.

Snowman Cupcakes

1	box Betty Crocker® SuperMoist® white cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	container (12 oz) Betty Crocker® Whipped fluffy white frosting
	White decorator sugar crystals
1	bag (16 oz) large marshmallows
	Pretzel sticks
	Betty Crocker® Fruit by the Foot® chewy fruit snack rolls, any red or orange flavor (from 4.5-oz box)
	Assorted candies (such as gumdrops, gummy ring candies, peppermint candies, chocolate chips, pastel mint chips, candy decors, string licorice)

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups.
2.	Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3.	Set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. Sprinkle frosting with sugar crystals. Stack 2 or 3 marshmallows on each cupcake, using 1/2 teaspoon frosting between marshmallows to attach.
4.	For arms, break pretzel sticks into pieces 1 1/2 inches long. Press 2 pieces into marshmallow on each cupcake. Cut 1-inch mitten shapes from fruit snack. Attach mittens to pretzels. For scarf, cut fruit snack into 6x1/4-inch piece; wrap and tie around base of top marshmallow. For hat, stack candies, using frosting to attach. For earmuff, use piece of string licorice and candies, using frosting to attach. For faces and buttons, attach desired candies with small amount of frosting.
High Altitude (3500-6500 ft): No change.

Truffle Lover’s Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1/4	cup miniature semisweet chocolate chips
1/3	cup hazelnuts (filberts), toasted, skins removed and ground
1	teaspoon grated orange peel
4	teaspoons hazelnut-flavored liqueur
4	teaspoons orange-flavored liqueur
Ganache
1/3	cup whipping cream
1/2	cup semisweet chocolate chips
	Additional miniature semisweet chocolate chips
	Additional grated orange peel

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups (use 8 each of 3 different colors). In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
2.	In 3 small bowls, divide batter (1 1/2 cups batter in each). Stir 1/4 cup miniature chocolate chips into batter in one bowl; spoon into 8 muffin cups of same color.
3.	Reserve 2 tablespoons ground hazelnuts for topping. Stir remaining hazelnuts into batter in second bowl; spoon into 8 muffin cups of second color. Stir 1 teaspoon grated orange peel into remaining batter; spoon into remaining 8 muffin cups of remaining color.
4.	Bake 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Prick holes in tops of hazelnut and orange cupcakes with toothpick. Brush 1/2 teaspoon hazelnut liqueur over each hazelnut cupcake; brush 1/2 teaspoon orange liqueur over each orange cupcake. Cool completely, about 30 minutes.
5.	In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 5 minutes. Dip tops of cupcakes into ganache. Top hazelnut cupcakes with reserved ground hazelnuts, top chocolate chip cupcakes with miniature chocolate chips and top orange cupcakes with orange peel. Refrigerate at least 10 minutes before serving. Store in refrigerator.
To toast hazelnuts, bake uncovered in ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Rub the nuts with a towel to remove skins. Place nuts in food processor or blender; cover and process until ground.

Layered Penut Butter Bars

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Frosting
1	cup semisweet chocolate chips
1/4	cup butter

1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.	In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3.	In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4.	In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): No change.

Italian Love Cake

Italian Love Cake
Cake:
1 marble cake mix
2 lb.s ricotta cheese
4 beaten eggs
1 tsp. vanilla
3/4 cup sugar
Topping:
1 sm. pkg. instant chocolate pudding
1 cup milk
1 (8-oz.) Cool Whip


Beat ricotta cheese, eggs, vanilla and sugar, set aside. Make 1 package marble cake mix, mix as directed. Pour in 13 x 9 x 2-inch pan. Spread cheese mixture over batter. Bake at 350 degrees for 1 hour until toothpick comes out clean. Mix topping ingredients until thick. Spread over cooked cake when cooled. Refrigerate cake for at least 4 hours.

Chocolate Mint Fudge

2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup white confectioners' coating
1 tablespoon peppermint extract
1 drop green food colouring (optional)

In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into a wax paper-lined 8 or 9" square pan; chill 10 minutes or until firm. Reserve remaining chocolate mixture at room temperature.

In another heavy saucepan over low heat, melt white confectioners' pieces with remaining sweetened condensed milk (mixture will be thick). Stir in peppermint extract and food colouring (if desired). Spread this mixture on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture over the mint layer. Chill 2 hours or until firm.

Chocolate Trifle

1 package brownie mix (9x13" recipe)
2 packages instant chocolate pudding
16-oz tub of Cool Whip
6 Skor bars, crumbled

NOTE: You can substitute pretty much any kind of candy bar you like, but I usually use Skor bars. I have also put it in a trifle dish, but any bowl will work, if it's big enough.

Cook the brownies according to the package direction Once cool, crumble the brownies into bite-size pieces. Make the pudding according to package directions. In a large dish, layer the ingredients in the following order (this can be varied if you want): brownies, pudding, Cool Whip, and Skor bars. This is better when chilled for a while, but it can be served immediately.

Brownies

2 c Sugar
1 1/2 c Flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Butter or margarine
4 Eggs
2 tsp Vanilla
1 1/2 c Semi-sweet chocolate chips
1 c Nuts; chopped

Preheat oven to 350°F. Grease lightly 13x9" pan. Stir sugar, flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.

Ice Cream Cake

For the cake:

Mix cake mix (I used devil's food) per directions and bake on a jelly roll pan for 12-15 min. at 350°F. Cool & slice into approx. 1.5" to 2" wide strips.

Fillings:

For the first filling, mix 1 box of chocolate fudge pudding mix w/1 cup of milk, then blend in 8 oz. of Cool Whip.

For the second filling, soften a carton of your favorite chocolate ice cream (I used Chocolate Decadence).

Spray a large round glass casserole or bowl w/ PAM, then line the bowl w/ strips of cake, overlapping some if necessary. Spoon in the pudding mixture next. If there are any cake strips left, set them over the pudding mixture. Pour on a thin layer of Hershey's chocolate syrup. Then spoon on the softened ice cream. Pack in firmly. Cover w/ food wrap and freeze several hours (or overnight). Just before her birthday dinner, I removed the ice cream cake from the bowl by inverting onto a large chilled plate. Then, I frosted it w/chocolate frosting, decorated it w/sprinkles & set in the candles before returning it to the freezer while we had dinner. (I don't think frosting does well in the freezer for extended periods of time - this was for only 30-40 mins.) If you are concerned about the cake sliding out of the bowl easily, you could line the bowl w/ plastic wrap before laying in the cake strips. The kids & dh have already requested this cake for upcoming birthdays, each with a different combination of cake mix & ice cream.

Ooey Gooey Cake

1 box butter flavored cake mix
1 stick melted butter
1 egg
1 cup chopped pecans (I left these out)

Mix above ingredients then spread in an ungreased 9x13" pan and pack down well. With mixer, combine the following and pour over cake mixture:

1 1 lb box powdered sugar
2 eggs
1 8-oz pkg. cream cheese, room temp.

Bake in 350°F oven 40-50 minutes until dry to cake tester. Cool before cutting into squares with wet knife.

Crustless Brownie Pie

1 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa
1/2 cup butter or margarine, softened
2 eggs
1 tsp vanilla extract
Pinch of salt
1/2 cup chopped pecans or walnuts
Whipped cream or ice cream

Combine first 7 ingredients; beat 4 minutes at medium speed of an electric mixer. Stir in nuts. Spread batter evenly in a buttered 9" pie plate. Bake at 325°F for 35 to 40 minutes or until a wooden pick in center comes out clean (pie will puff, then fall slightly). Serve with whipped cream or ice cream. Serves 6 to 10.