Southern Pecan Pie

1 sheet refrigerated piecrust (half a 15-ounce package)

1 cup light corn syrup

1 cup packed light brown sugar

1/2 teaspoon salt

5 1/3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

3 large eggs

2 cups toasted pecan halves

Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)

Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.

Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another

1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.

Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired

Perfect Creme Brulee

INGREDIENTS:

3 egg yolks 1/4 cup white sugar 1 teaspoon vanilla extract

1 cup heavy cream 2 tablespoon brown sugar 2 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
2.	Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
3.	Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
4.	Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
5.	Chill in refrigerator 2 hours.
6.	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
7.	Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
8.	Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Colby's Brownies

INGREDIENTS:

1/2 cup butter, melted 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup white chocolate chips (optional) 1/2 cup pecans (optional)

DIRECTIONS:

	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
	In a medium bowl, mix together the butter, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in white chocolate chips and / or pecans, if desired. Spread the batter evenly into the prepared pan.
	Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Brownie Caramel Cheesecake

INGREDIENTS:

1 (9 ounce) package brownie mix 1 egg 1 tablespoon cold water 1 (14 ounce) package individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk

2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 cup chocolate fudge topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2.	In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3.	Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4.	In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5.	Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Malted Bailey's Irish Cream Brownies with Chocolate Irish Cream Frosting

Ingredients

Brownies:

• 1 - box brownie mix
• 1 c. Bailey's Irish Cream
• ⅓ c. oil
• 1 egg
• ½ c. malted milk powder
• 1 c. chopped malted milk balls (like Whoppers)

Frosting:

• ½ c. butter, softened
• ⅓ c. Bailey's Irish Cream
• 2 tbsp. cocoa powder
• 1 c. malted milk powder
• 4 c. powdered sugar

Directions

For brownies:

1. In a large bowl, combine brownie mix, Bailey's, oil, egg, and malted milk powder; mix well.
2. Fold in malted milk balls.
3. Spread in a well-greased 8x8 inch baking pan.
4. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted near center comes out clean.
5. Cool completely on a wire rack.

For frosting:

1. In a large mixing bowl, combine all frosting ingredients.
2. Beat until light and fluffy.
3. Frost cooled brownies. Enjoy!

White Chocolate Blueberry Cheesecake

Yield: 8 servings

Ingredients

1 store-bought pre-made graham cracker crust
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/2 cup cold water
1 1/2 cups fresh or frozen blueberries
2 tsp lemon juice
12 oz. cream cheese, softened (1 1/2 pkg.)
1/3 cup granulated sugar
1 egg
1 egg white
2 tsp vanilla extract
1/2 Tbsp lemon juice
1 1/2 cup white chocolate chips (vanilla chips)
1/4 cup heavy whipping cream

Directions

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp sugar and cornstarch until well blended. Stir in cold water, blueberries and 2 tsp lemon juice. Cook over medium heat whisking often until mixture begins to boil lightly. Boil 30 seconds whisking constantly. Remove from heat and force mixture through a fine mesh strainer into a bowl (to remove blueberry skins), set mixture aside.In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Combine white chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until chocolate is melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.Pour 2/3 cup cheesecake mixture into the graham cracker crust and spread evenly over bottom. Drizzle with 2 Tbsp blueberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce. Carefully giggle the pan to even out the top. Drizzle 1 1/2 - 2 Tbsp blueberry sauce over top (reserve remaining blueberry sauce in refrigerator). Take a knife and swirl it through the cheesecake to marble blueberry sauce.Bake cheesecake in center of the oven for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool then refrigerate cheesecake for 6 hours, until set. Serve slices with remaining blueberry sauce.

German Chocolate Cake Made Cheesecake Style

Servings: 16 servings
Cook Time: 75 minutes
Difficulty: Easy

Ingredients 

1 package (18-1/4 ounces) German Chocolate cake mix

Cream Cheese Filling:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten

Frosting:
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans
1 cup semi-sweet chocolate chips

Directions

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks .Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla and chocolate chips; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.