Ingredient:
- 1 package (21 ounces) brownie mix, batter prepared according to package directions
- 2 packages (8 ounces each) cream cheese, softened
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Direction:
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking pan with nonstick cooking spray. Spread half of the brownie batter into the baking pan.
In a medium-sized bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy. Spoon over the brownie batter, then top with the remaining half of the brownie batter.
Using a table knife, cut through the batter and swirl to create a marbled effect. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool, then cut into bars and serve, or cover and chill until ready to serve.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
