Easy Cheesy Fudge Brownies

Mom has many brownie recipes in her recipe box. Brownies were in the regular rotation of sweets when we were kids. I am sure Mom tried out different brownie recipes, but knowing my family, likely went back to basic brownies often. What I liked about this recipe was the addition of cinnamon for a nice flavor. These brownies are only somewhat fudgy but are delicious nonetheless.

This recipe is easy to make. The brownie batter is made and then the cream cheese mix is swirled into the batter. After baking, I found the cream cheese mix might have blended in too much, so next time I might do a little less swirling. I did not add nuts to these brownies.

Easy Cheesy Fudge Brownies

• 1 cup butter
• 4 squares (1 ounce each) unsweetened chocolate
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cup flour
• 1/4 teaspoon salt
• 1 cup chopped nuts, optional

Cream cheese filling

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 egg
• 1 1/2 teaspoon vanilla

Prepare cream cheese filling by blending ingredients until smooth. Prepare the brownie batter by heating the butter and chocolate on low heat, stirring occasionally until melted. Cool. Beat the chocolate mix, sugar, eggs, and vanilla in a large bowl on medium speed, scraping occasionally about one minute. Beat in flour and salt on low speed, scraping occasionally. Beat on medium about one minute. Stir in nuts. Spread half of batter in a greased 9x9 pan. Spread with cream cheese filling. Gently spread remaining chocolate batter over filling. Swirl the batter with a spoon for a marble effect. Bake at 350 for 55 to 65 minutes. Allow to cool. Enjoy!

Apple Pudding

This recipe is a terrific recipe for the Fall because of the apples, cinnamon, and nutmeg. Although it is called a pudding, it really is a cake. It is especially delicious when topped with a bit of whipped cream. I finely chopped the apples. A courser chopped apple would also be good for this recipe. 

When I make desserts, I sometimes do not include nuts, but this time I included the nuts. The walnuts added a nice crunch to this cake. I used a 9x9 pan, which resulted in thin cake. Other pans could easily be used for different sized cakes. Next time, I might make this using a muffin pan. 

Apple Pudding 

• 1/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup flour
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 3 apples, peeled and chopped
• 1/2 cup walnuts, optional

Cream butter and sugar until light and fluffy. Add egg; beat thoroughly. Sift flour with soda, cinnamon, and nutmeg. Add flour to creamed mixture. Beat until blended. Stir in apples and walnuts. Turn into buttered 9x9 pan or 11x7 pan. Bake at 350 for about 40 minutes. Enjoy!

Campbelled Eggs

This recipe came from the Campbell Soup Company. It is a variation on scrambled eggs that is flavorful and rich. The recipe is very easy and would make a good meal for breakfast, lunch, or dinner. The basic recipe is easy and can be dressed up with different vegetables, meats, or cheese. The key to this recipe is mixing a cream soup with the eggs for great flavor.

The recipe is pretty basic using bacon, bell pepper, onion, cream soup, and eggs. I decided to try this recipe because I had a can of cream of celery soup that I wanted to use. The recipe calls for cream of chicken soup but any cream soup can be used. Also, you could leave out the bacon or swap in another meat such as ham or turkey.

Campbelled Eggs 

• 4 slices bacon
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can cream soup
• 8 eggs
• dash pepper

Cook the bacon until crispy. Remove and crumble. Meanwhile, cook the green pepper and onion until tender. Add bacon back in. In a bowl, stir soup until smooth. Add eggs and blend well. Pour eggs into skillet. Cook over low heat. As mixture sets, lift edges to allow uncook portion to bottom. Continue until eggs are completely set. Enjoy!