Raspberry Cream Cheese Pie
1 1/2 cups chocolate graham crackers
2 tbs. sugar
1/3 cup butter melted
8 oz. cream cheese softened
1 can of sweetened condensed milk
3 tbs. lemon juice
1 tsp. vanilla extract
1 egg, slightly beaten
1 cup fresh whole raspberry's cut in halves
1/4 cup semisweet chocolate chips
1/4 cup heavy cream
Crust... Preheat oven to 350 degrees. Coat a 9" pie pan with cooking spray. Combine graham crackers, sugar, and butter. Press mixture on bottom and up side of pan. Bake 10 minutes. Cool 30 minutes before adding filling.
Filling...In Medium bowl beat together cream cheese, condensed milk, lemon juice, vanilla, and egg. Layer raspberries in cooled crust. Pour cream cheese mixture over raspberries. Bake 30 minutes.
Glaze...In small pot place chocolate chips and cream over low heat stirring constantly until chips are melted. After you remove pie from oven, drizzle glaze over the top. Refrigerate for at least 4 hours before serving. Overnight is better.
The next one is from a really awesome website Cookie Madness. This is one of my favorite places to come when I need a great recipe. These brownies are the best I have ever eaten and I have eaten a ton of brownies through the years.
Caramel Filled Brownies
1 cup whole pecans (more or less, RR uses 1 ½ cups)
12 ounces bittersweet chocolate chips or chopped up chocolate
2 sticks unsalted butter (8 oz)
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 (14 oz) bag of caramels
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (or more if you like)
Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 7-9 minutes or until aromatic. Let cool. When cool, chop.
Meanwhile, line a 13×9 inch pan with Release foil or parchment paper. You could also just line with foil and spray the foil. Make sure to spray the sides so the caramel won’t stick to the sides.
Place chocolate and butter in a microwave-safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for about 5 minutes. While chocolate cools, in a separate bowl beat sugar and eggs on high speed of an electric mixer for 3 entire minutes. Beat in vanilla. Stir chocolate mixture into the egg mixture. Using a mixing spoon or wire whisk, stir in flour and salt. Pour about half of this batter into the lined pan and bake for 20 minutes.
Cool for 20 minutes. While first layer cools, prepare filling.
Unwrap caramels (ack! Why don’t they make unwrapped caramels!) and put them in a saucepan with the 1/3 cup of cream. Heat on medium low, stirring often, until caramels are melted. Stir about half of the chopped pecans into the caramel. Pour the caramel mixture over the brownie layer.
Spread the remaining brownie mix over the caramel filling. It is kind of tricky, so do your best, but don’t worry about covering all the caramel. Scatter chocolate chips and remaining pecans over the top.
Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely (this should take a few hours). I like to cool them and then chill them because it makes slicing easier.
Lift brownies from pan and place on a big cutting board. Slice into whatever size you feel like.
There are very few recipes that I leave exactly. I always tend to change something to my liking, but this recipe is perfect exactly the way it is. I will not change anything. Love it!!!! She has a much better picture on her page than I have. They are as delicious as they look. AMAZING!!!