Red Velvet Cheesecake Brownies

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.
Makes 16 large brownies or 24 smaller brownies

Sour Cherry Crumb Cake

Topping:

4 Tablespoons unsalted butter
1/4 cup flour, plus more for dish
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp. salt
1/4 tsp. cinnamoon

Cakes:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted, or frozen dark sweet cherries
(I don't know why you couldn't use some other kind of fruit - I think blackberries or raspberries would be great in this)

1. Preheat oven to 350. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

2. Make topping, stir together butter, flour, sugars, salt & cinnamon

3. Make cakes: Whisk together flour, baking powder and salt in bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, smooth with spatula. Dot top with cherries, and sprinkle with crumb topping.

4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Grilled Vanilla Peaches

I haven't tried this yet, but came across this recipe again and MAN, it sounds delish. Somebody remind me to make these the SECOND I have fresh peaches again next summer.

Peel, halve, and pit 8 freestone peaches.

Preheat grill to high. Combine the juice of 1 lemon & 1 tablespoon veg. oil in a bowl. Add peaches, toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

Stir together 1.5 Tablespoons packed brown sugar,
2 teaspoons water,
2 teaspoons vailla,
1/8 tsp. cinnamon, and
1/4 tsp. coarse salt.

Brush over peaches. Foil foil to form packet, crimping edges to seal, Grill, covered, for 15 minutes.

Slice peaches, and divide among 8 bowls. Top with vanilla ice cream!

Cafe Rio Pulled Pork

This is a go-to at my house. I love eating it in salads, or as burritos in some good tortillas (Carolina's if you have a chance!) with fresh cilantro, sliced avocados, and Kraft Green Goddess dressing (I'm too lazy to make my own dressing, and I think this storebought stuff is GREAT with this)

Pork Loin  (Pork SHOULDERS shred the best. I buy the huge ones from Costco and cut them into four roasts)

• 18 ounces Coca-Cola Classic (not diet)
• 1 cup sugar
• 1 (7 ounce) can chipotle chiles in adobo sauce
• 1 teaspoon ground mustard, dry (heaping)
• 1 teaspoon garlic, minced

1. Remove Chilies from the can of adobo sauce.
2. Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe.
3. Add 1-2 chilies for spice, more if you're daring
4. Put all ingredients except pork in the blender. Blend until smooth.
5. Pour over pork in crock pot.
6. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.

Pretzel Salad

2 c	crushed pretzels
3/4 c	margarine, melted
3 Tbsp	sugar
1 pkg	cream cheese (8 oz)
1 c	sugar
1	(8 oz) frozen cool-whip topping, thawed
1 pkg	strawberry gelatin (6 oz)
2 c	boiling water
2 pkg	(10 oz) frozen strawberries

Directions

1    Mix crushed pretzels, margarine and 3 Tablespoons sugar together and press into a 9x13 inch pan. Bake at 400 for 8 minutes. Cool.

2    Mix softened cream cheese and 1 cup sugar. Fold the 2 cups thawed whipping topping into cream cheese mixture and spread over cooled pretzel crust. ( To keep the cream cheese mixture from sticking to your spatula as you spread it, just run it under hot water.)  Dissolve strawberry gelatin in boiling water and add frozen strawberries. Chill until syrupy, then pour over the cream cheese layer and refrigerate. Ccut into squares and garnish with whipped topping and a whole strawberry. Enjoy!

Grilled Tomato and Mozzarella sandwiches

1 loaf sliced white sandwich bread   (**I think I would use Sourdough**)
2 pounds salted fresh mozzarella cheese, sliced 1/4 inch thick
4 medium tomatoes, sliced 1/4 inch thick
2 ounces (4 T) unsalted butter, softened

1. Using a 2 1/2 inch round cookie cutter (cup?) cut out bread and mozzarella.

2. Season tomatoes with salt and pepper. Sandwich 1 tomato slice and 1 mozzarella slice between 2 slices of bread. Repeat with remaining tomatoes, mozzarella and bread to use up
loaf of bread.

3. Preheat grill to medium, or heat a grill pan over medium heat. Brush outsides of bread with butter. Grill sandwiches until golden brown and mozzarella is soft but not completely melted, about 5 minutes per side.

7-Minute Frosting

1 1/2 cups plus 2 T sugar
2 T light corn syrup
2/3 cup water
6 large egg whites, room temperature
1 1/2 teaspoons vanilla

1. Heat  1 1/2 cups of the sugar, corn syrup and water in small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium high, and bring to boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into glass measuring cup.

2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium low, and add remaining 2 T sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately