Recipe Archive 147 - Pazsaz Entertainment Network

Title: Cheddar Beignets Categories: Appetizer Yield: 15 Beignets 1/2 c flour 1/2 ts smoked paprika 1/4 ts cayenne pepper 1 ts salt 1/4 c milk 1/4 c beer 1/4 c unsalted butter, cubed 2/3 c shredded cheddar cheese 2 eggs, at room temperature 1 tb chives, chopped frying oil Fill a deep pot half way with frying oil and heat to 350?F while prepping dough. Mix dry ingredients together and set aside. Heat milk, beer, and butter together in a wide saute pan or sauce pot. Pour in dry ingredients and stir with a rubber spatula to combine. Continue to cook until ingredients are fully combined and a dough ball forms, about 3 minutes. Take off heat and move dough ball to a mixing bowl. Incorporate cheddar using a spatula. Add the eggs one at a time, then mix in the chives. Gently stir until well combined, being careful not to overwork. Using a small ice cream scoop or spoon, drop roughly a tablespoon size dollop of dough into the frying pot and fry until golden brown.

Title: Tzatziki Salad Categories: Salad Yield: 10 Servings 16 oz greek plain yogurt 1/4 c olive oil 1 tb chopped fresh dill weed 1 tb lemon juice 1 ts coarse sea salt 1/2 ts freshly ground pepper 3 cloves garlic, peeled 16 oz penne pasta 1 c pitted kalamata olives, sliced 2 cucumbers, peeled and chopped 3/4 c sun-dried tomatoes in oil, chopped 9.9 oz marinated artichoke hearts, chopped 1 1/2 c crumbled feta cheese In food processor, place yogurt, oil, dill, lemon juice, salt, pepper and garlic. Cover; process 30 seconds or until garlic is chopped and mixture is thoroughly blended. Transfer to bowl. Cover; refrigerate at least 1 hour but no longer than 24 hours. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In large bowl, stir together cooked pasta, olives, cucumbers, tomatoes and artichoke hearts until well blended. Add yogurt mixture; stir just until well coated. Gently stir in cheese. Cover; refrigerate 1 hour. Garnish with additional dill.

Title: Pasta Cupcakes Categories: Main Dish Yield: 6 Servings 2 c uncooked rigatoni pasta 10 oz frozen broccoli & cheese sauce 1/4 c sour cream 4 tb grated parmesan cheese 1/4 c milk 1/4 ts dried basil leaves 6 foil baking cups Heat oven to 350?F. Cook and drain pasta as directed on package. Do not rinse pasta. Meanwhile, cook broccoli as directed on box. Cool 1 minute. Place broccoli & cheese sauce, sour cream, 2 tablespoons of the parmesan cheese, the milk and basil in food processor. Cover; process 1/2 to 1 minute or until almost pureed. Place foil baking cup in each of 6 regular-size muffin cups; spray with cooking spray. Place enough cooked rigatoni upright in each lined cup to keep them standing up. Spoon broccoli mixture over and around the pasta, filling pasta tubes as much as possible. Use spoon to push filling between pasta tubes. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 20 to 25 minutes or until tops are beginning to brown.

Title: Buttered Rice Categories: Side Dish Yield: 4 Servings 1 c raw instant brown rice 1 1/4 c water 2 tb butter 1 bell pepper, finely chopped 1 c frozen sweet peas 2 md green onions, thinly sliced 1/4 c grated parmesan cheese salt, to taste ground pepper, to taste Cook rice in water as directed on package. Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated. Add cooked rice to skillet with vegetables; stir to combine. Stir in parmesan cheese. Season with salt and pepper.

Title: Cheesecake Blondies Categories: Dessert Yield: 12 Servings 1 pouch sugar cookie mix 1/2 c unsalted butter, softened 1/4 c sour cream 2 eggs 8 oz cream cheese, softened 2 tb granulated sugar 10 oz jar lemon curd powdered sugar Heat oven to 350?F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside. In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan. In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top. Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.

Title: Asian Meatballs Categories: Appetizer Yield: 24 Meatballs 1/2 c panko bread crumbs 1/4 c milk 1 lb lean ground beef 1/4 c chopped green onions 1/4 c finely chopped red bell pepper 1 clove garlic, finely chopped 1 1/2 ts toasted sesame oil 3/4 ts salt 1 egg 3/4 c water 3 tb packed brown sugar 2 tb soy sauce 1/4 ts ground ginger 1 tb cornstarch Heat oven to 400 degrees F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed. In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165 degrees F. Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.

Title: Caprese Pasta Salad Categories: Salad Yield: 6 Servings 1 box Caesar Pasta Salad 1/4 c olive or vegetable oil 1 tb water 1 tb balsamic vinegar 2 tb chopped basil leaves 1 c cherry tomatoes, halved 1 c drained mozzarella cheese pearls 1 c fresh baby arugula leaves 8 slices bacon, cooked & chopped 1 md avocado, peeled & 1/2" cubes Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, water and balsamic vinegar. Drain pasta; rinse with cold water. Shake to drain well. Add drained pasta, basil, tomatoes, mozzarella pearls, arugula, bacon and avocado to balsamic vinegar mixture; toss to coat. Serve immediately.

Title: Stuffed Chicken Breasts Categories: Main Dish Yield: 4 Servings 1 tb olive oil 5 oz baby spinach leaves 8 oz cream cheese, softened 1/4 c grated Parmesan cheese 2 cloves garlic, minced 6 oz marinated artichoke hearts, - drained, patted dry and chopped 1/2 c shredded mozzarella cheese 4 boneless skinless chicken breasts 3/4 ts salt 1/2 ts pepper 1/3 c all-purpose flour 2 eggs 1 1/4 c plain panko bread crumbs 1/4 c vegetable oil 3/4 c chicken broth 1 tb lemon juice Heat oven to 400 degrees F. In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely. In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture. Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks. In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs. In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Remove toothpicks. In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice. Serve chicken with sauce.

Title: Mashed Potato Casserole Categories: Side Dish Yield: 10 Servings 9.4 oz creamy butter mashed potatoes water, milk and butter called - for on potatoes packages 2 c shredded Cheddar cheese 10 slices bacon, cooked and crumbled 4 green onions, thinly sliced 8 oz cream cheese, softened 1/2 ts pepper Heat oven to 400 degrees F. Spray 13x9-inch baking dish with cooking spray. In 4-quart saucepan, make both potatoes pouches as directed. Reserve 1 cup cheese, 3 tablespoons bacon and 1/4 cup green onions for topping. Stir cream cheese, remaining Cheddar cheese, bacon, green onions and pepper into potatoes. Spoon mixture into baking dish; sprinkle with reserved 1 cup Cheddar cheese. Bake 15 to 20 minutes or until heated through and top is slightly puffed and golden brown. Garnish with reserved crumbled bacon and green onions.

Title: Chocolate Chip Bars Categories: Dessert Yield: 16 Bars 17.5 oz pouch chocolate chip cookie mix butter and egg called for on - cookie mix pouch 1/2 c chocolate frosting 2 oz cream cheese, softened Heat oven to 350 degrees F. Spray 9-inch square pan with cooking spray. In large bowl, mix cookie mix, butter and egg until soft dough forms. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan. In small bowl, beat frosting and cream cheese with spoon until well blended. Spread frosting mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top of frosting mixture. Bake 30 to 34 minutes or until golden brown and toothpick inserted in center comes out almost clean. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Title: Crispy Coconut Shrimp Categories: Appetizer Yield: 4 Servings DIPPING SAUCE 1/3 c orange marmalade 1/3 c apricot preserves 1 tb water 1/2 ts soy sauce SHRIMP 2 eggs 1 c bisquick mix 1 c shredded coconut 1/4 ts ground ginger 1/4 ts ground cardamom 1/4 ts salt 1 lb uncooked large shrimp, - peeled & deveined 1 1/2 c coconut oil for frying In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside. In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt. In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels. Serve shrimp hot with dipping sauce.

Title: Caprese Quinoa Salad Categories: Salad Yield: 8 Servings 4 c vegetable broth 2 c uncooked quinoa 1 ts salt 3 tb balsamic vinegar 1 tb dijon mustard 1/2 ts black pepper 1/3 c olive oil 2 c halved cherry tomatoes 8 oz mozzarella, in 1/2" cubes 1/2 c julienne fresh basil leaves In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool. In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil. Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves. Transfer to serving bowl.

Title: Slow-Cooker Stuffed Peppers Categories: Main Dish Yield: 6 Servings 6 lg bell peppers 1 1/2 lb lean ground beef 2 ts olive oil 1/4 c finely chopped onion 2 cloves minced garlic 1 1/2 c cooked white rice 1 ts kosher salt 1/4 ts black pepper 15 oz tomato sauce 1 1/4 c shredded cheddar cheese Trim tops off bell peppers; remove ribs and seeds. Set aside. Place beef in large bowl; set aside. In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly. Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers. Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.

Title: Garlic Smashed Potatoes Categories: Side Dish Yield: 10 Servings 20 baby red potatoes 4 c vegetable broth 1/2 c butter, melted 3 cloves garlic, minced 1/2 ts salt 2 tb finely chopped chives Heat oven to 450 degrees F. Spray 18x13-inch rimmed pan with cooking spray. In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat. In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt. Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

Title: Chocolate Mint Brownies Categories: Dessert Yield: 36 Bars BASE 1 box original brownie mix water, vegetable oil and eggs - called for on brownie mix box FILLING 1/4 c butter, softened 4 oz cream cheese, softened 1/4 c heavy whipping cream 4 c powdered sugar 1/2 ts mint extract 3 drops liquid green food color TOPPING 1/2 c heavy whipping cream 12 oz semisweet chocolate chips 1/2 c butter Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 1/4 cup whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Add mint extract and food color; blend well. Spread over cooled brownies. Refrigerate about 1 hour or until set. Meanwhile, in nonstick 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting, let stand 20 minutes at room temperature. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Title: Stuffed Mini Peppers Categories: Appetizer Yield: 32 Peppers 16 mini sweet peppers 5.2 oz boursin cheese, softened 4 oz cream cheese, softened 1/8 ts ground cayenne 1/2 c plain panko bread crumbs 2 tb butter, melted 1/8 ts black pepper 1/2 c shredded parmesan cheese 2 tb chopped fresh chives Heat oven to 400 degrees F. Spray 15x10x1-inch pan with cooking spray. Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up. In small bowl, mix boursin cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper. In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture. Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

Title: Cobb Salad Wraps Categories: Salad Yield: 8 Servings 8 bibb lettuce leaves 1 1/2 c shredded cooked chicken breast 1 sm avocado, cut into thin wedges 1 md tomato, cut into thin wedges 1/4 c finely chopped red onion 1/2 c blue cheese dressing 1 tb red wine vinegar 4 slices bacon, cooked & crumbled Place lettuce leaves on plate. Divide chicken among lettuce leaves, placing lengthwise in center. Layer with avocado and tomato wedges. Sprinkle with red onion. In small bowl, mix dressing and vinegar. Drizzle over lettuce wraps. Top with crumbled bacon.

Title: Beefy Queso Skillet Categories: Main Dish Yield: 8 Servings 1 lb lean ground beef 1 c diced onions 1 oz taco seasoning mix 1/4 ts ground cayenne 4.5 oz chopped green chiles 8 oz velveeta, in 1/2" cubes 2 c shredded pepper jack cheese 1/2 c milk 1/4 c diced tomato 2 tb sliced green onions 2 tb chopped cilantro leaves tortilla chips In 10-inch cast-iron or nonstick skillet, cook beef and onions over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is brown; drain. Decrease heat to medium. Stir in taco seasoning mix, red pepper and chiles. Cook 1 to 2 minutes longer or until slightly thickened. Remove from heat; spread beef mixture into even layer. Meanwhile, in large microwavable bowl, mix cheeses and milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second intervals until cheese melts and mixture is easily stirred smooth. Pour over beef mixture in skillet. Top with tomato, green onions and cilantro. Serve with tortilla chips.

Title: Hasselback Potatoes Categories: Side Dish Yield: 8 Servings 3 tb butter, melted 2 tb olive oil 1 tb chopped rosemary leaves 4 cloves garlic, minced 1 1/2 ts sea salt 1/2 ts pepper 3 1/2 lb yukon gold potatoes, peeled & - cut crosswise in 1/8" slices 1/3 c grated fresh parmesan cheese fresh rosemary sprigs Heat oven to 375 degrees F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes. Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Title: Chai Cream Pie Categories: Dessert Yield: 36 Bars 1 refrigerated pie crust, - softened as directed on box 1 c water 1.1 oz chai tea latte mix 10.5 oz miniature marshmallows 1 tb butter or margarine 2 tb caramel topping 1 1/2 c whipping cream 1/4 c chopped pecans chocolate shavings Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely on cooling rack. Meanwhile, in 3-quart saucepan, heat water to boiling over high heat. Stir in chai tea mix; reduce heat to low. Using wire whisk, stir in marshmallows and butter just until marshmallows are melted. Stir in caramel topping. Refrigerate about 30 minutes or until cool and thickened. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Reserve 1 cup whipped cream; refrigerate until serving time. Fold remaining whipped cream into cooled filling. Pour into cooled baked shell. Sprinkle with pecans. Cover; refrigerate 2 hours or until filling is set. Garnish with reserved whipped cream and chocolate shavings. Cover and refrigerate any remaining pie.

Title: Oven-Toasted Ravioli Categories: Appetizer Yield: 6 Servings 1 egg 1 tb water 1 c panko bread crumbs 1/3 c grated parmesan cheese 9 oz refrigerated cheese ravioli 1 c jarred alfredo pasta sauce Heat oven to 400 degrees F. Line 15x10x1-inch pan with foil. Place 15x10-inch wire cooling rack on top of foil; spray with cooking spray. In small bowl, beat egg and water with whisk. In shallow dish or pie plate, mix bread crumbs and cheese. Dip each ravioli into egg mixture and then into bread crumb mixture, pressing crumbs lightly to adhere to ravioli; place on rack. Bake 15 to 20 minutes or until ravioli are crisp and edges are slightly browned. Place Alfredo sauce in microwavable dish; loosely cover, and microwave on High 30 seconds. Stir, and microwave about 15 seconds longer or until warm. Serve with ravioli.

Title: Apple-Almond Tossed Salad Categories: Salad Yield: 12 Servings 4 c torn romaine lettuce 1/4 c diced dried apricots 1/4 c toffee-glazed sliced almonds 1 apple, unpeeled and cubed 4 green onions, sliced 1/4 c orange marmalade 2 tb olive oil 1 tb lemon juice In large bowl, mix lettuce, apricots, almonds, apple and onions. In small bowl, mix marmalade, oil and lemon juice until well blended. Drizzle over salad; toss to mix.

Title: Turkey Meatloaf Categories: Main Dish Yield: 6 Servings MEATLOAF 1 1/4 lb ground turkey breast 6 oz plain yogurt 1/4 c ketchup 3/4 c bread crumbs 1 tb worcestershire sauce 3/4 ts salt 1/4 ts ground sage 1/4 ts pepper 2 cloves garlic, minced 1 sm onion, chopped 1 egg, slightly beaten TOPPING 1/2 c ketchup 1/2 ts ground mustard 1 tb packed brown sugar Heat oven to 375 degrees F. In large bowl, mix meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan, or shape into 9x5-inch loaf in ungreased 13x9-inch pan. In small bowl, mix topping ingredients; spread over top. Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 170 degrees F. Let stand 5 minutes; drain. Remove from pan.

Title: Cauliflower Rice Categories: Side Dish Yield: 4 Servings 4 c cauliflower florets 2 tb olive oil 1/2 c chopped green onions 1/2 ts sea salt flakes 1/4 c chicken broth 2 tb chopped fresh parsley 1 tb fresh thyme leaves In food processor, place 1 cup of the cauliflower. Cover, and pulse until coarsely ground to the size of grains of rice. Transfer to large bowl; repeat in three more batches with remaining cauliflower. There should be about 3 1/2 cups processed cauliflower. Place 12-inch skillet over medium-high heat until hot. Add 1 tablespoon of the oil, then add green onions and salt. Cook 1 to 2 minutes or until green onions soften. Add remaining 1 tablespoon oil and the cauliflower; toss to coat. Cook 4 to 6 minutes or until lightly toasted and dried out. Add chicken broth. Heat to simmer until all liquid evaporates. Stir in parsley and thyme.

Title: Spumoni Brownie Lush Categories: Dessert Yield: 24 Bars BROWNIE 18.3 oz fudge brownie mix water, vegetable oil and eggs - called for on brownie mix box LAYERS 8 oz cream cheese, softened 1 c powdered sugar 1/2 c cherry pie filling 12 oz frozen whipped topping, thawed 2 boxes pistachio instant pudding 3 c cold milk TOPPING 1/4 c chopped shelled pistachio nuts 20 maraschino cherries, dried & halved 2 tb chocolate fudge topping Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie. In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours. When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.