Ingredients
1 cup (6 ounces) butterscotch chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided
2 cups (12 ounces) semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Preparation
Line 8- or 9-inch square pan with waxed paper.
In small-sized heavy saucepan, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
In medium-sized heavy saucepan, over low heat, melt chocolate chips with remaining sweetened condensed milk.
Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into prepared pan.
Over low heat, melt butterscotch and sweetened condensed milk mixture. Spread evenly over chocolate layer.
Chill 3 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Preparation Time
10 minutes

Chilling Time
3 hours

Serves
Make about 2 pounds

Ingredients
2-1/2 cups firmly packed brown sugar, divided
1 cup (2 sticks) Shedd’s Spread Country Crock Spreadable Sticks
3eggs, separated
1 teaspoon vanilla
1-1/2 cups Quaker oats (quick or old fashioned, uncooked)*
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3/4 cup shredded coconut
3/4 cup chopped pecans
*If using old fashioned oats, add additional 2 tablespoons flour.

Preparation
Heat oven to 350°F. Generously spray 15-1/2 x 10-1/2 x 1-inch jelly roll pan with no-stick cooking spray.
Beat 1-1/2 cups brown sugar, spread, egg yolks and vanilla in large bowl with electric mixer on medium speed until well blended. Add combined oats, flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in chocolate chips. Spread evenly onto bottom of pan. Sprinkle with coconut. Bake 25 minutes. Remove to wire rack; leave oven on.
Beat egg whites (at room temperature) in clean dry bowl with electric mixer on high speed until foamy. Gradually add remaining 1 cup brown sugar beating until stiff peaks form. Gently fold in pecans. Spread meringue evenly onto warm cookie layer.
Return pan to oven. Bake 15 minutes until meringue is light brown.
Cool bars completely in pan on wire rack. Cut into 1-1/2-inch squares with thin, wet knife. Store tightly covered at room temperature.

Serves
Makes 60 bars

Ingredients
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
1 box (19.5 ounces) milk chocolate brownie mix
1/4 cup vegetable oil
2 eggs
1/2 teaspoon ground chipotle chile powder
1 cup semi-sweet chocolate chips or chunks
Confectioners’ sugar (optional)

Preparation
Preheat oven to 350°F. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in blender or food processor. Puree until smooth; set aside.
Combine brownie mix, oil, eggs, pureed beets and chile powder in large mixing bowl; stir 50 strokes with spoon. Stir in chocolate chips. Pour into prepared pan. Bake 28 to 30 minutes as directed on package. Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired.

Preparation Time
15 minutes

Cooking Time
28 to 30 minutes

Serves
Makes 24 brownies

I have an urge to make some brownies but dont really know what to do i generally just make cake mix and add chopped up chocolate and i feel that i am really missing out. My grandad used to make delicious really chewy and really tasty and moist ones but he has passed so i cant get the recipe. I have looked on google but htey all contain nuts ( i am allergic )
I wondered if anyone had any family passed down recipes or any ones they like!
Thanks .x.

I have bought the brownie mix just from the store. I dont have time to make them from scratch… was wondering if there is anything i can add to it to make them rise a little more. Brownies dont rise for some reason. Any help would be appreciated! Thanks

Every Christmas Eve my family gets together and instead of having a large sit down meal, we all bring appetizers and just snack all night long. Some of the things people are already bringing are little smokies and meatballs, taco plate, pickle roll ups, spinach dip with hawaian bread, and a cream cheese shrimp plate. I am looking for an appetizer to bring but cant really think of something. We try to keep everythign simple so if you have any ideas of thigns that will go along with this let me know. Thanks!

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Description
This soup recipe won Chef Leah Cohen her first Quickfire challenge. To save time in the kitchen, feel free to substitue store bought ingredients instead of making them from scratch.

Ingredients
2 tablespoons butter
2 shallots
2 bunches white asparagus, cut into 1-inch pieces
1/2 cup Swanson chicken broth
1/2 cup cream
1 lime
Pinch cayenne
Salt to taste

Preparation
Heat up butter, add shallots and white asparagus. Sweat.
Add chicken broth and cook until tender.
Blend in a blender or food processor; pass through fine strainer.
Add cream and chill in ice bath.
Once soup is chilled, finish with salt, lime juice and cayenne.

Preparation and Cooking Time
About 50 minutes

Serves
4 to 5

Notes, Tips & Suggestions
Tapenade purchased from the supermarket can be used rather that making tapenade.

Ingredients
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups all-purpose flour
1-3/4 cups (10-ounce package) Skor English Toffee Bits
or Heath Bits ‘O Brickle Almond Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds, divided
3/4 cup Mounds Sweetened Coconut Flakes, divided

Preparation
Heat oven to 350°;F. Grease sides of 13×9x2-inch baking pan.
Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.
Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
Bake an additional 15 minutes or until bubbly. Cool
completely in pan on wire rack. Cut into bars.

Serves
About 36 bars.

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) semi-sweet chocolate chips
1 (10-ounce) jar maraschino cherries (without stems), drained, patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut

Preparation
Preheat oven to 350?F (325?F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Preparation Time
10 minutes

Serves
Makes 2 to 3 dozen bars

Ingredients
1 cup granulated sugar
1 cup cold water
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 pound (about 4 cups) individually quick-frozen cherries
1 1/2 quarts vanilla ice cream, softened
2 packages (about 15 ounces each) brownie mix (8 x 8-inch size)
Eggs, water and oil to prepare mix
Vanilla Whipped Icing or whipped topping
Whole Bing cherries, for garnish

Preparation
In medium bowl, combine sugar, water, lemon juice and extract; stir until sugar is dissolved. Place in freezer until slushy, about 1 1/2 hours.
In food processor fitted with grater attachment, grate frozen cherries. Immediately whisk into slushy sugar syrup. Cover with plastic wrap or place in airtight container. Freeze 2 to 3 hours or until mixture is a soft serve consistency. Fold in ice cream; freeze 8 hours or overnight.
Meanwhile, preheat oven to 325°F. Spray Dessert Shell Pan with vegetable pan spray. In large bowl, prepare brownie mix following package instructions; spoon 1/2 the batter into cavities of prepared pan.
Bake 35 to 38 minutes or until brownies test done. Cool in pan 5 minutes; remove from pan and cool completely. Repeat with remaining batter.
Place cooled brownie dessert shell on plate; add scoop of cherry ice cream mixture; add whipped icing and cherry to garnish.

Serves
Makes about 6 servings