RAZZLE-DAZZLE BERRY CHEESECAKE
Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
- Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
- To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g
RAZZLE DAZZLE BROWNIES RECIPE - (5/5)
Provided by LadyJ1114
Number Of Ingredients 12
Steps:
- Preheat oven to according to temperature on the box of brownie mix. Spray bottom of 9x13" pan. You can also line the pan with foil and spray the foil. Mix brownies according to package directions. Bake brownies 2 minutes longer than it says on the box. After brownies are baked, let them cool on a wire rack for 10 minutes. Melt the jam in the micro-wave on HIGH for 30-45 seconds or until it liquefies Pour the jam over the top of the brownies and quickly spread over the brownies with a spatula. Refrigerate brownies with the jam glaze for at least 30 minutes although an hour or overnight is better. Make a frosting by placing the butter, sugar and cream into a medium sized saucepan. Bring mixture to a boil, stirring constantly. Lower the heat and cook for 2 minutes. Add the ½ cup chocolate chips, stir them in and remove the pan from the heat... Stir in vanilla. Pour frosting over the glaze on the brownies; tip the pan so the frosting covers the top. Place the pan back in the refrigerator for at 30 minutes before attempting to cut.
CARAMEL PRETZEL CRUNCH BROWNIES
Top fudgy brownies with a warm gooey caramel layer, chocolate chips, toffee bits and a pretzel surprise.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
- Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
- Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 27 g, TransFat 0 g
RAZZLE RASPBERRY OATMEAL COOKIE BARS
I love these cookie bars, could eat a whole pan in one sitting. The raspberry preserves taste just right in this recipe, but while eating them I fantasize about trying them out with blueberry.
Provided by Harley Seashell Pri
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
- Combine all ingredients except for the preserves.
- Press most- but not all of the oat mixture into the pan.
- Spread the preserves almost to the edge of the oat mixture.
- Sprinkle the remainder of the oat mixture on top of the preserves.
- Bake for 35 to 40 minutes.
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- Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. Press cookie crumbs in bottom of sprayed pan. Bake at 375°F. for 7 minutes. Place in refrigerator or freezer until cool.
- Spoon ice cream over cooled crust. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. If necessary, smooth top with knife. If ice cream is very soft, freeze 20 minutes. Spread whipped topping over top. Cover with foil or plastic wrap; freeze 6 hours or overnight.
- In medium saucepan, combine cranberry juice cocktail, sugar and cornstarch; blend well. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; cool 15 minutes. Stir in crème de cassis and raspberries. Cool 30 minutes or until completely cooled.
- Just before serving, let dessert stand at room temperature for 10 to 15 minutes. Cut into squares; place on individual dessert plates. Spoon sauce over each serving. If desired, garnish each with additional frozen whipped topping and chocolate filigree.*
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