Cream Cheese Swirl Brownies

A delicious cream cheese batter is swirled through these great chocolate brownies.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

·         Brownie Layer

·         4 ounces semisweet chocolate

·         4 ounces butter (1/2 cup)

·         1 cup granulated sugar

·         2 large eggs, lightly beaten

·         1 teaspoon vanilla

·         1/2 cup all purpose flour

·         1/2 cup chopped walnuts or pecans, optional

·         Cream Cheese Layer

·         8 ounces cream cheese, at room temperature

·         1/3 cup granulated sugar

·         1 large egg

·         1 tablespoon flour

·         1 teaspoon vanilla

Preparation:

Line a 9-inch sqaure baking pan with foil, leaving the ends long to help lift the baked brownies. Spray with baking spray or lightly grease and dust with flour.

Heat oven to 350°.

In a saucepan over very low heat, melt chocolate and butter together. Remove from the heat. Stir in sugar until smooth and let cool slightly. With a spoon, stir in the 2 beaten eggs, 1 teaspoon vanilla, 1/2 cup flour, and the chopped nuts, if using. Beat with the spoon until well blended.

In a medium mixing bowl, beat cream cheese with 1/3 cup sugar until smooth. Beat in the 1 large egg, 1 tablespoon flour, and 1 teaspoon vanilla.

Spoon about 5 tablespoons of the chocolate batter into a cup and set aside. Spread the remaining chocolate batter in the prepared pan. Spoon the cream cheese batter over the chocolate layer and lightly spread to cover. Drop the reserved batter evenly over the cream cheese layer with a teaspoon. With a spatula or knife, lightly swirl the chocolate into the cream cheese layer.

Bake for about 22 to 26 minutes, until a toothpick inserted in the center comes out clean.

Quick and Easy Pumpkin Pie

1 1/2 c. canned or cooked pumpkin or squash
1 c. brown sugar, firmly packed

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

2 T. molasses

3 eggs, slightly beaten

12 oz. can of evaporated milk

1 unbaked pie shell

Preheat oven to 425 degrees F.

In a large bowl combine pumpkin, sugar, salt, spices and molasses.

Add eggs and milk and mix thoroughly.

Pour into unbaked pie shell and bake at 425 degrees F for 40 to 45 minutes.

Let cool. Serve with Whip cream

Pancakes!

Ingredients :


4 cups unbleached flour
1 cup white sugar
1/4 cup powdered sugar
3 tablespoons baking powder
1 tablespoon salt
1 cup powdered milk
4 eggs
1/2 cup butter, melted
4 cups brewed coffee (weak)
2 tablespoons vanilla extract

Preparation method


1. In large mixing bowl combine flour, sugar, powdered sugar, baking powder and salt, then set aside.

2. In separate bowl, blend powdered milk, eggs, butter, coffee and vanilla.

3. Pour liquid ingredients into dry ingredients and blend well.

4. Using 1/3 cup measuring cup, pour batter onto griddle and cook cakes until they have numerous bubbles in wet batter then flip and cook until golden

Dutch Apple Cake

Ingredients:


2 eggs
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85 g butter
75 ml milk
125 g plain flour
1/2 tsp cinnamon
2 1/4 tsp baking powder
2 apples, peeled, cored and thinly sliced
75 ml double cream, to serve


Method:


1. Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.

2. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).

3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.

4. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/gas 4 and bake for a further 20–25 minutes or until well risen and golden brown.

5. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.

Hamburger Casseroles

Ingredients
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1/4 cup water
1 tsp. Worcestershire sauce
1/8 tsp. ground black pepper
1 pkg. (7.5 ounces) refrigerated biscuit (10 biscuits)
1/2 cup shredded Cheddar cheese


Directions
1. Heat the oven to 400 degrees F.2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up meat. Pour off any fat.3. Stir the soup, water, Worcestershire and black pepper in the skillet and heat to a boil. Spoon the beef mixture into a 1 1/2-quart casserole. Arrange the biscuits around the inside edge of the casserole.4. Bake for 15 minutes or until the biscuits are golden brown. Sprinkle the cheese over the beef mixture.Tip:
Sharp or mild Cheddar cheese will work in this recipe.

Grilled Peaches and Pork

Pairing peaches with succulent pork is the ultimate summer supper. Balsamic vinegar and turbinado sugar bring out the sweetness of the peaches, while grilling the fruit caramelizes the sugars.

Yield: 4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2 cups arugula, and 1/4 teaspoon sugar)
Ingredients
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
Cooking spray
6 cups trimmed arugula
1 teaspoon turbinado or granulated sugar
Preparation
Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Nutritional Information
Calories:
216 (29% from fat)
Fat:
7g (sat 2.4g,mono 3g,poly 0.6g)
Protein:
25.5g
Carbohydrate:
12.7g
Fiber:
0.6g
Cholesterol:
65mg
Iron:
1.5mg
Sodium:
234mg
Calcium:
84mg

2 Yews close to a bank, No competition!

Small guide on how to get 2 yew trees all to your self, close to a bank too.

Requirements:
60 Woodcutting (duh)
Quest: Defender of Varrock

All you have to do is complete the quest mentioned above to the point the zombies attack the palace. Now, just go into the palace with your axe, and maybe armor if you are low leveled. If you stand in between the first two yews, the zombies will never attack you.

Advantages:
2 Yew trees close to the GE
No competition
Counts as a PVP zone, so if you go in with 80k in your inventory, you earn EP

Disadvantages:
Lonely =(
Need to do a series of quests
Need to be an adequate Combat level
EP gain capped at 40% at a time, not a hot zone.
Need to run through zombies if you want to bank.


This spot is perfect if training firemaking, or low leveled woodcutting. After a bit, the zombies won't be aggressive, so burn to your hearts content.

Good luck.