Country Cooking June 17, 2020

Fudge Chewies

1/4 cup butter, softened

2 (3 oz.) packages cream cheese softened

1 (14 oz.) can sweetened condensed milk (not evaporated)

1 egg

1 1/2 cup all purpose flour

1 (15.8 oz.) chocolate brownie mix

1 cup coarsely chopped pecans

1 1/2 Cup loosely packed coconut

2 cups semisweet chocolate chips; blend well.

Heat oven to 375 degrees. In large bowl, combine butter and cream cheese; beat until smooth. Add sweetened condensed milk and egg; blend well. Add flour and brownie mix; mix well. Stir in pecans, coconut and chocolate chips. Drop dough by heaping tablespoons 1 inch apart onto greased cookie sheets. Bake at 375 for 9 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Drizzle with chocolate-flavored syrup over cooled cookies. Store in tightly covered container. 4 1/2 dozen cookies.

Hamburger Divan Skillet

6 oz. uncooked spaghetti, broken into 2-inch pieces (1 1/2 cups) 

3 cups frozen broccoli cuts

1 (10 oz.) refrigerated Alfredo sauce

1/3 cup half and half

1 1/2 pounds ground beef

1 (3 oz) package cream cheese cut into cubes

1 (6 oz.) jar sliced mushrooms, drained

4 oz. (1 cup) shredded Cheddar cheese

Cook spaghetti as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan. Cover to keep warm.  

Combine Alfredo sauce and half and half; blend well.

Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Reduce heat to medium. 

Stir sauce mixture, cream cheese and mushrooms into ground beef. Cook an additional 2 to 3 minutes or until cream cheese is melted and mixture is thoroughly heated, stirring frequently. 

Stir in cooked spaghetti and broccoli. Cook one minute. Sprinkle with Cheddar cheese. 

6 servings

Parmesan Ranch Loaf

2 (7.5 oz.) cans refrigerated buttermilk biscuits

1/4 cup ranch salad dressing

1/3 cup grated Parmesan cheese

Heat oven to 375 degrees. Grease 9 x 5 inch loaf pan. Separate dough into 20 biscuits. Stretch each biscuit slightly. Dip one side of each biscuit in salad dressing. Then cheese; fold in half so filling is inside. Place biscuits with fold down in pan. Sprinkle any remaining cheese over biscuits. Bake for 25 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm. 10 servings

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