Monday MUNCH Volume 4: Chess Squares

January 30, 2012 Leave a comment

I like to call this recipe “heart attack bars.”  These chess squares are SO rich, but SO delicious.  AND SO EASY…which is why I love making them.  And then, of course, empowering everyone else to make these because they are JUST THAT EASY.

I got this recipe from the school nurse back in my teaching days.  She was kind to share this recipe.  I don’t quite remember the recipe she gave me but this is the one I’ve been using for the last few years and it seems to be just as delicious.

What you need:

1 box yellow cake mix

3 eggs

1 stick of butter (almost completely melted)

1 pound powdered sugar (the Domino box of confectioners sugar is cheap the right amount for the recipe)

2 blocks cream cheese (almost completely melted)

What you do:

Preheat the oven to 350 degrees.  Mix the cake mix, butter and one egg together well.  This will create a doughy substance.  Press evenly into a greased 9×13 pan as the “crust.”  Then, mix the powdered sugar, cream cheese and remaining eggs together.  Pour over crust.  Bake for 50-55 minutes or until the edges are slightly golden brown.

Cool completely before cutting.  Enjoy the gooey deliciousness!!!!!!

I don’t have any photos of the chess squares…but they are Gene Simmons approved.  Promise.  Proof below.

Gene Simmons loves chess squares!

Now go get your MUCH on!

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Monday MUNCH Volume 3: Bite Size Cheesecakes

January 25, 2012 1 Comment

Now, munchies, this recipe is tried and true.  No, this isn’t something I made up.  This is a recipe my mom has been making my entire life.  And boy…she can rock them.  Over the past few years, I’ve started my own mastery of this recipe.  It’s been tricky, yet even when they aren’t pretty (as evidenced below), they are a HIT!

And you wanna know the best part?  It’s so easy AND these are ingredients usually one always has on hand (what, you don’t have two blocks of cream cheese in your fridge at all times?  Yeah, uh, me neither).

Bite Size Cheesecakes!

What you need:

filling:

16 oz (2 blocks)of cream cheese

¾ cup sugar

3 eggs, separated

topping:

¾ cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

etc:

graham cracker crumbs (or crushed up Oreos if you’re feeling frisky)

butter or Crisco

mini muffin pans (or regular sized if you want something a bit larger)

What you do:

Preheat oven to 350 degrees.

Grease muffin pans with butter or Crisco (stuff like Pam doesn’t cut it).  Sprinkle ¼  (½ if using larger size) teaspoon into each muffin cup and shake pan to cover bottom.

Mix softened cream cheese with sugar and egg yolks in a medium bowl.  In a small bowl, beat egg whites until stiff (I had to Google what this looked like…).  Slowly fold into cream cheese mixture.  Fill muffin tins ½ full with mixture.  Bake for 15-20 minutes.  When they come out, they will slightly indent.

While filling is baking, mix topping ingredients in oven safe dish.  Bake for 5 minutes at 450 degrees.

Top mini-cheesecakes with filling then chill for 2-3 hours in refrigerator.  These freeze well!

Makes 48 mini-cheesecakes (24 cupcake size).

See, was that hard?  Be sure to dazzle your friends, family and co-workers…and report back!

Cupcake Size Cheesecakes!

Different size, same delicious flavor!

Now go get your MUNCH on!

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