FOOD! Recipes--for PIE and NON PIE

RECIPES FROM ROSIE'S HOUSE!!!!
Pie Slices

1 large Cream Cheese
2 sticks butter
4 Cups Flour
1 tsp Salt
1/8 to 1/4 Cup Cold Water
Enough of your chosen pie filling to fill the pan you are using

Put Cream Cheese and Butter in mixing bowl to soften. Use a mixer to mix until well blended. Add flour, salt and water. Use from 1/8 to 1/4 Cups water depending upon the absorbency of the flour. The dough should be soft, smooth and easy to handle. I usually have to use the whole 1/4 cup.

Divide dough into almost equal pieces. Roll the largest piece out on a well floured surface - I use a floured silicone rolling mat. The dough should cover the bottom and sides of an 10 x 15 pan.

Put pie filling into pan over the bottom crust. Roll the remaining dough out to cover the pie filling. Flute the edges of the dough, cut slits in the top crust and bake in a 350 degree oven for about 45 minutes to an hour. You have to watch close the first time because ovens vary.
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Death by Dark Chocolate Brownies

This started out as a “from scratch” brownie that I made easier on day when I was feeling lazy - buy a box of Chocolate Fudge Brownie Mix - I buy the cheap ones from Aldi’s or when Walmart has them on sale - use the cake version that uses 3 eggs.
Grease the bottom only of your baking pan.

Stir ¼ cup of Hershey’s Dark Chocolate Syrup into the water you are using for the brownies and make them according to the directions on the box.

Put 1 cup of chopped walnuts and 1 cup of Ghirardelli Dark (60% Cacao - Bittersweet) Chocolate Chips into a bowl with ¼ cup of flour - stir until the nuts and chips are coated with flour - then - fold into the brownie batter. (If you don’t coat the nuts and chips with flour they will sink to the bottom of the pan while baking)

Pour the brownie batter into the prepared pan and bake according to the directions on the box - watch closely, it could take a little longer because of the extra liquid in the batter.
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Lemon Bars
Crust:
¾ cup butter
½ cup powdered sugar
1 ½ cups flour
Mix butter, powdered sugar, and flour together and pat into a 9 X 13 pan. Bake in a preheated 350 degree oven for 20 minutes. Prepare filling while crust bakes so you can pour filling over crust as soon as it’s done baking.
Filling:
3 eggs
1 ½ cups sugar
3 TBS flour
3 TBS fresh lemon juice
Powdered sugar for dusting the top of the cookies
Beat eggs, sugar, flour, and lemon juice together. Pour over hot crust and bake another 20 minutes in a 350 degree oven.
Dust the top of the warm cookies with powdered sugar. Cool and cut. Can be cut into cookies - or - cut into larger squares and topped with a drizzle of Raspberry Glaze and serve as a dessert (very popular at a local restaurant).

Raspberry Glaze
¾ cup sugar
1 cup water
2 TBS cornstarch
1 pkg Raspberry Jello
Fresh raspberries

Cook the sugar, water, and cornstarch until thick - add jello and stir until dissolved. Let cool a little at room temperature - do not chill or it will get thick.
Serve by putting some fresh raspberries on top of a lemon bar and drizzling the raspberry glaze over the top.

This recipe for glaze also make a wonderful Strawberry Pie - just use Strawberry Jello and fresh strawberries. Put the strawberries (whole or sliced) into a baked pie shell and pour the glaze over - chill until set.
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The Raspberry Lemonade was sugar free

We don’t like plain lemonade and think the raspberry is too strong - so - I took 1 pkg of plain Lemonade and 1 pkg of Raspberry Lemonade and mixed them with 1 gallon of water. I used some of the liquid to make ice cubes so the drinks wouldn’t get diluted.