Another national holiday calls for a final summer bash. With a grilling ban in Texas parks, salads, sandwiches, and casseroles abound upon the picnic tables. A special dessert is needed to keep the bbqlessness grumbling down – Everyone always has room for dessert and this one does not take a lot of labor!
Recipe of the Week: Red, White, & Brownie
1 can cherry pie filling
2 tbs. water
1 pkg Pillsbury Cheesecake Swirl Brownie Mix
1/3 c. vegetable oil
3 tbs. water
1. Heat oven to 350. Spray bottom of 8×8″ pan. Spoon pie filling in bottom of pan.
2. In small bowl, combine 2 tbs. water, 1 egg, and cheesecake packet from brownie mix; mix well. Drop by teaspoonfuls onto cherries. Gently spread filling to cover cherries.
3. In large bowl, combine brownie mix and remaining brownie ingredients. Stir 50 strokes with spoon. Drop by spoonfuls on top of cheesecake filling; spread to cover filling.
4. Bake for 50-60 minutes. Cool completely. Store loosely covered in refrigerator.
Thought of the Week: A couple days ago I recovered lost photos from my camera’s memory card. I had been despairing for a week, after a transferring glitch, because the photos were of our granddaughter’s first birthday party, the grandchildren’s first day of school, and a family gathering of the three adult children/spouses and the seven grandchildren. The latter will not happen again for a long while, due to a cross-country move, so I hated losing those photos most of all. The memory card maker supplied me with recovery software, which I used, crossing my fingers and toes. Sometimes I surprise myself by what I actually can accomplish with technology! 🙂 Thank you, Lexar.