Various Recipes From Marah

*Marah**Marah* Posts: 8,032Registered Users
Brownie Cheesecake

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
3 Tablespoons heavy whipping cream
1/2 cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 cup Milk Chocolate Chips, Melted

Brownie Cheesecake Directions:
1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.


  • *Marah**Marah* Posts: 8,032Registered Users
    Caramel Pecan Apple Pie

    • 7 cups sliced peeled tart apples
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • 3/4 cup chopped pecans
    • 1/3 cup packed brown sugar
    • 3 tablespoons sugar
    • 4-1/2 teaspoons ground cinnamon
    • 1 tablespoon cornstarch
    • 1/4 cup caramel ice cream topping, room temperature
    • 1 unbaked pastry shell (9 inches)
    • 3 tablespoons butter, melted

    • 3/4 cup all-purpose flour
    • 2/3 cup chopped pecans
    • 1/4 cup sugar
    • 6 tablespoons cold butter, cubed
    • 1/4 cup caramel ice cream topping, room temperature
    • In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.
    • In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
    • Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.
  • *Marah**Marah* Posts: 8,032Registered Users
    Chocolate Peanut Butter Bars

    • 2 1/2 cups graham cracker crumbs
    • 1 cup peanut butter
    • 1 cup butter, melted
    • 2 cups semisweet chocolate chips
    • 2 3/4 cups confectioners' sugar
    1. In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
  • The New BlackThe New Black Posts: 16,738Registered Users
    Got any savory recipes you'd like to share too? Thanks!!!
    montage-3.gif No MAS.

    I am the new Black.

    "Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.
  • *Marah**Marah* Posts: 8,032Registered Users
    Korean Grilled Chicken

    • 4 pounds skinless, boneless chicken breasts, cut into 1 1/2 inch strips
    • 3/4 cup soy sauce
    • 1/4 cup canola oil
    • 1 clove crushed garlic
    • 1 T. sesame seeds
    • 4 sliced green onions
    • optional red pepper flakes and freshly grated ginger
    Slice the chicken breasts into 1 1/2 inch strips. If the chicken is frozen, defrost only until you can handle it. Don't allow the chicken to sit very long at room temperature.

    Mix all the other ingredients. Use red pepper and ginger to taste = about 1/4 tsp. of red pepper flakes and about 1 tsp. of freshly grated ginger. Marinate the chicken for 4-12 hours, covered in the refrigerator.

    Just before serving, heat the grill. Grill the chicken for 2-3 minutes per side, turning before the chicken dries out and cooking just until done. Do not overcook. Heat the marinade in a small saucepan. Boil for 1 minute to be sure to kill any microbes from the raw chicken. If serving immediately, put the chicken on a serving plate and pour the cooked marinade over it. If serving later, do the same thing but cover tightly with foil and refrigerate immediately.

    Can serve about 10
  • *Marah**Marah* Posts: 8,032Registered Users
    Kosher Chicken and Dumplings
    • 1 Tbs. vegetable oil
    • 4 lbs. chicken, cut into 6 pieces
    • 1 cup onions, chopped
    • 1 cup carrots, chopped
    • 1/2 cup celery, diced
    • 1 Tbs. paprika
    • 2 cups chicken soup or water
    • 1 egg
    • 2 Tbs. schmaltz or oil, melted
    • 1/4 cup water
    • 1 tsp. salt
    • 1-1/2 cups all purpose flour
    Heat oil in a large wide casserole over medium heat. Brown chicken pieces quickly. Add next 4 ingredients and salt and pepper to taste. Stir 1-2 minutes, pushing chicken aside to brown vegetables lightly. Add enough chicken soup or water to come about halfway up the chicken pieces.

    Cover and simmer gently about 1 hour until chicken is cooked throughout. Lightly beat egg with schmaltz and water in a bowl. Slowly mix in salt and flour. Mix vigorously with a wooden spoon a few minutes, until dough is well combined and comes away from the sides of bowl. Set aside 30 minutes.

    Bring a large pot of salted water to a boil. Drop tablespoonfuls of dough into boiling water (moisten spoon and fingers with water). Cook 5-6 minutes or until dumplings rise to the surface. Remove with a slotted spoon and drain. Serve with chicken.

    Can serve about 12.
  • *Marah**Marah* Posts: 8,032Registered Users
    Spinach Kugel

    • 1 (16 ounce) package egg noodles
    • 6 eggs, beaten
    • 8 ounces butter, melted
    • 1 (16 ounce) container sour cream
    • 2 (1 ounce) envelopes dry onion soup mix
    • 1 teaspoon black pepper
    • 4 (10 ounce) boxes frozen chopped spinach, thawed and drained
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
    2. Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    3. Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
    4. Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.
    Can get about 18 servings out of it.
  • *Marah**Marah* Posts: 8,032Registered Users
    Raisin Challah Bread

    • 8-9 cups flour
    • 2 1/2 cups lukewarm water
    • 1/4-1 cup sugar
    • 1/2 cup oil
    • 1 Tbsp. Salt
    • 1/4 cup raisins
    • 2 oz. yeast
    • 5 eggs
    Mix together 2 1/2 cups flour with sugar, salt, yeast (no need to dissolve first), water, and oil. Mix in 4 eggs. Beat in 1 1/2 cups flour very well. Add 4-5 cups flour until a very soft dough is formed.

    Add raisins. Knead. Separate challah, if necessary. Refrigerate overnight. In the morning, let warm to room temperature, 1-2 hours. Make balls, roll them into ropes, and braid. Let rise, covered, for 1/2-1 hour. Make egg wash by beating 1 egg. Brush on challah. Bake in preheated oven at 325 degrees F. for 30 minutes. Apply egg wash once more and bake another 30 minutes at 350 degrees F.

    Makes about 4 med. loaves
  • *Marah**Marah* Posts: 8,032Registered Users
    Easy Chicken Blackeyed Peas & Rice Dish

    1 tbs Olive oil
    1 cup chopped, red onion
    1 1/2 lb chicken breast tenderloin
    2 cloves garlic, minced
    1/4 cup water
    1 14 oz. can chicken broth
    Pepper to taste
    1/4 tsp crushed red pepper (optional)
    1/2 tsp sage
    3/4 cup "uncooked" rice
    1 15 oz can black eyed peas

    1. Heat oil in a 12" skillet
    2. Add onion and saute about 4 min until tender
    3. Add garlic & chicken cooking another 4 minutes turing as necessary
    4. Stir in broth, water peppers & seasonings. Bring to a boil.
    5. Stir in rice, cover, reduce to simmer about 10 min until rice is almost tender.
    6. Stir in black eyed peas, cover & cook another (appx) 10 minutes or until liquid is just absorbed.
    Can serve 4.
  • *Marah**Marah* Posts: 8,032Registered Users
    Fast Skillet Greens


    1 tbsp minced garlic .
    2 lbs frozen collard greens .
    1 tbsp butter .
    2 tbsps olive oil .
    1/3 c minced shallots .
    kosher salt & pepper

    Remove & discard stems from collard greens & cut leaves into strips (if frozen greens still have stems and haven't been cut)
    Heat oil & butter in large saute pan over medium-high heat.
    Add shallots & garlic, sauteing until brown.
    Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 mins (time will vary on your personal taste).
    Add kosher salt & pepper to taste

    Can use frozen collard greens or substitute spinach or kale instead of the collard greens for this can add a little chicken broth if you want more flavor. Can serve 4 using this as a side dish.
  • The New BlackThe New Black Posts: 16,738Registered Users
    montage-3.gif No MAS.

    I am the new Black.

    "Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.