She will also be bringing this to the Commodity Conference.
Now, on to the cooking contest!
This year's theme was pie.
2 sticks margarine, softened
2 cups all purpose flour
1/3 cup packed light brown sugar
1 cup chopped pecans (optional)
1 (8oz) package cream cheese, softened
3 cups powdered sugar
1 (12oz) carton non-dairy whipped topping
2 cups sugar
6 tablespoons cornstarch
2 cups water
6 tbsp. strawberry gelatin
Few drops red food coloring
2 pints fresh strawberries, sliced lengthwise
In a mixing bowl, combine margarine, flour, brown sugar, and pecans. Mix well. Press into 12 inch pizza pan. Bake 350 degrees for 20-25 minutes until lightly brown. Cool completely. In large bowl, cream together the cream cheese and sugar, fold in whipped topping. Spread over cooled crust, working filling to build a "wall" around the edges of crust. Set aside. In saucepan, combine sugar, cornstarch, and water. Cook, stir until clear and thickened, about 10 minutes. Remove from heat. Stir in gelatin and coloring. Mix well. Cool completely. Stir in strawberries. Pour over filling. Chill.
Cheesecake Brownie Bars
1 (16.5oz) tube refrigerated triple chocolate chunk brownie batter
2 (8oz) packages cream cheese
3/4 cup sugar
1 tsp vanilla
1 (21oz) can pie filling of your choice (I used strawberry)
Preheat oven to 350 degrees. Line 9" square baking pan with foil, leaving 2" overhang; coat with cooking spray. Spread brownie batter in pan. Bake 25 min. or until toothpick inserted into center comes out clean. Beat room temperature cream cheese, sugar, eggs, and vanilla until fluffy. Spread over brownie. Bake 20 minutes or until cream cheese topping is set in center. Cool on rack 30 minutes. Refrigerate until chilled, 1-2 hours. Use foil to help lift from pan. Just before serving top with pie filling.
I cut my brownie bars apart to make them easier to grab!
2 cups biscuit mix