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Recipes
Blondie Bottom Limoncello Cheesecake
By brownbox
Grease the bottom and sides of a 9 inch springform pan
- Blondie layer
- 1 1/2 cups firmly packed light brown sugar
- 1 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- Cheesecake layer
- 2 teaspoons gelatin
- 1/4 cup hot water
- 8 ounces cream cheese
- grated peel of one large lemon (2-3 tablespoons)
- 1/4 cup lemon curd
- 3/4 cup Limoncello
- 1/4 cup powdered sugar (optional)
- 1 cup whipping cream
Copycat Panera Bread Broccoli Cheddar Soup
By brownbox
Cook the butter, onion, and garlic on about medium heat until tender
- 2 sticks of butter
- 2 medium yellow onions, chopped
- 8 cloves garlic, minced
- 8 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
- 12 cups chicken stock
- 1 cup corn starch
- 1 teaspoon nutmeg
- 8 bay leaves
- 4 large carrot, peeled and chopped small
- 16 cups broccoli florets (about 1 head)
- 10 cups grated cheddar cheese (about 8 ounces)
- Salt and Pepper to taste
- Small Bread Bowls
Meringue Shells
By brownbox
Place egg whites in a small bowl; let stand at room temperature for 30 minutes
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Creme Brulee
By brownbox
Classic Vanilla
- 1/2 vanilla bean
- 2 C. heavy cream
- 4 egg yolks
- Pinch of salt
- 1/4 C. Sugar
5. Slow Cooker Snow Flake Cocoa
By brownbox
Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker
- Garnish:
- 2 cups whipping cream
- 6 cups of milk
- 1 tsp. vanilla extract
- 2 cups of white chocolate chips
- Whipped Cream
- Chocolate Syrup
White Chicken Enchiladas
By brownbox
Preheat oven to 425*. Spray a 9x13" baking dish with nonstick cooking spray
- 8" flour tortillas
- 2 C. shredded Monterey Jack cheese, divided
- 2 C. cooked, shredded chicken
- 3 Tbs. Butter
- 14oz. chicken broth
- 1 C. sour cream
- 7oz. can diced green chiles
Juniors Caramel Apple Cheesecake
By brownbox
To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces
- For the apple filling:
- 3 large firm, crisp red-skinned apples
- 1/2 cup apple cider or apple juice
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- For the cheesecake:
- Three 8-ounce packages cream cheese (use only full fat), room temperature
- 1 1/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy or whipping cream
- For the apple-caramel topping:
- 2 large firm, crisp red-skinned apples
- Juice of one large lemon
- 1 cup caramel or butterscotch ice cream topping
Best Lemon Bars
By brownbox
Preheat oven to 350* In a medium bowl, blend together softened butter, 2 C
- 1 C. butter softened
- 1/2 C. sugar
- 2 C. flour
- 4 eggs
- 1 1/2 C. sugar
- 1/4 C. flour
- 2 lemons, juiced
Chocolate Irish Cream Cheesecake
By brownbox
In a small bowl stir together chocolate cookies and melted butter till well combined
- Crust:
- 1/4 crushed chocolate cookies
- 3 Tbs. butter
- Filling:
- 18 oz. cream cheese
- 2/3 C. sugar
- 5 eggs
- 2/3 C. whipping cream
- 3/4 C. Irish cream liqueur
- 1 1/4 Tsp. vanilla
- 2 Tsp. hot water
- 1 1/4 Tsp. instant coffee
- 1 12 oz. pack of chocolate chips, melted
- sifted powered sugar
Strawberry Rhubarb Ribboned Cheesecake
By brownbox
Combine flour and 1/4 C. sugar in bow
- Filling:
- Crust: 1 C. flour, 1/4C. sugar, 1/3 C. cold butter cut in chunks, 2 Tbs. milk
- 1/3 C. sugar
- 1/4 C. water
- 1 Tbs. cornstarch
- 1 C. strawberries, hulled and chopped
- 1 C. fresh rhubarb, sliced into 1/4" pieces
- Cheesecake:
- 24oz. cream cheese, softened
- 1 C. sugar
- 2 tsp. grated lemon zest
- 3 large eggs