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Cream Cheese Swirl Brownies

Ingredients: 4 Ounce(s) chocolate -sweet baking 2 ea eggs 3 Tablespoon(s) butter or margarine 3/4 c sugar 2 Tablespoon(s) butter /margarine - softened 1/2 c flour - all purpose 3 Ounce(s) cream cheese - softened 1/2 ts baking powder 1/4 Cup(s) sugar 1/4 ts salt 1 egg 1 ts vanilla extract 1 Tablespoon(s) flour - all purpose 1/4 ts almond extract 1/2 Teaspoon(s) vanilla extract 1/2 c pecans or walnuts-chopped Directions: Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook
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Beat in medium speed until well Cheddar cheese bread nvn In the order listed, put ingredients in pan, select white bread, and push start. Avocado cream In a food processor, puree avocado until almost smooth. Add vinaigrette, sour cream and lemon juice; puree until smooth. Season with salt and pepper. Contributor: www.raleys.com Raspberry cream Whirl cottage cheese in a food processor or blender until smooth and creamy. Add brown sugar and ginger; continue whirling until well blended. Whip cream until it forms peaks. Fold cheese mixture into whipped cream. Chill. Just before serving, gen Green-onion sour cream Puree green onions with the sour cream. Add salt and pepper to taste. Cream cheese squares PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal. 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