#3388 - Brownie Kisses

(by Shirley McNevich)

1 box fudge brownie mix
48 Hershey's Hugs kisses (the striped kind)

Place mini muffin paper liners into a mini muffin tin. Prepare brownie mix according to box directions. Unwrap the Hershey's kisses. Fill each paper liner 2/3 full with brownie batter. Bake at 350 degrees for 18-20 minutes. As soon as you remove them from the oven, press one unwrapped kiss into the center of each brownie. Repeat with all batter and kisses.

#2755 - Brownie Balls

(by Shirley McNevich)

2 boxes of fudge brownie mix
Parkay margarine
Domino's powdered sugar

Mix the brownie mixes according to box directions, but instead of baking them in brownie pans spread the batter from both boxes on to one greased jelly roll pan (with a lip on all sides). Bake at 350 degrees for 20 minutes or until inserted toothpick comes out clean. Let the mixture cool for 5 minutes, then grease your hands with Parkay margarine, scoop out a teaspoonful of brownie into your hand, roll it into a ball and roll the ball into a bowl of powdered sugar until coated. Repeat with all of the baked brownie mixture, coating all of them in powdered sugar.

#2019 - Cherry Cheese Brownies

(by Shirley McNevich)

1 box fudge brownie mix
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 egg
1 tsp. vanilla
1 - 21oz. can cherry pie filling (cold)

Prepare brownie mix batter according to box directions. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes. In a mixer add cream cheese--beat. Add egg--beat. Add Eagle milk--beat. Add vanilla--beat. When you remove brownie mixture from the oven, pour the cream cheese mixture evenly over the hot brownies. Return to oven and bake at 350 degrees for 20-25 minutes longer or until set. Cool completely. Refrigerate until cold. When ready to serve, spread cold cherry pie filling over the top.

#434 - Peanut Butter Brownie Cookies

(by Shirley McNevich)

1 - 19.5oz. box Pillsbury brownies classics fudge brownie mix
1/4 cup melted butter
4oz. softened Philly cream cheese
1 egg
1 cup Domino's powdered sugar
1 cup Jif creamy peanut butter
3/4 cup chocolate fudge ready to spread frosting

In a bowl, add brownie mix, melted butter, cream cheese, egg--beat 50 strokes with a spoon until well blended (dough will be sticky). Drop tablespoonsful of dough on to greased cookie sheets 2" apart. In a small bowl, mix powdered sugar and peanut butter with a spoon until mixture forms a large ball. Place a teaspoonful of the peanut butter mixture into your hand and roll into a ball--do the same until you have 24 balls. Press one ball on to the center of each cookie you have placed on the greased cookie sheets. Bake at 350 degrees for 10-14 minutes or until edges are set. Cool cookies on the cookie sheets at least 30 minutes before removing them. Spread a thin layer of the fudge frosting over the peanut butter potion of each cookie.