Football Brownies

Aren't they the cutest things ever! Can't wait to make them this weekend. Long story short just make your fav brownie mix in a 9x13 pan. Get you a football cookie cutter. Cut the shapes and use a tube of white icing to make the marks. Love it. Got the idea HERE! Enjoy!

Rocky Road Brownies

A friend asked me to post this cause I put a pic of them of FB. So here they are. I cheated that's all I'm gunna say!

1 pkg fav brownie mix (I use Betty Crocker Fudge Brownies... its not my fav for the record but still good)

• 2 cups miniature marshmallows (I love these things)
• 1 cup walnut pieces (I used a little less, but I wasn't in the mood for nuts, your choice)
  
• 1/2 cup caramel or chocolate sauce, store bought (once again personal choice... Markus chose the fudge sauce...I'm a caramel girl, imagine that)

Bake brownies according to package directions. I always put mine in a 9 x 9 pan. I find they are the perfect thickness and cook the best through. If you choose the 9 x 13 method of baking you might need more ingredients above.

Once brownies are removed, Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting. *** I soooo didn't wait until room temp, but I like things scorching hot because I'm impatient***

Can't say how much it serves because we put a hurtin' on these things!
**P.S. I wanted to add chocolate chips to the top but forgot, so if you want extra chocolate (i usually don't) go for it!**

Peanut Butter Swirl Brownies

These babies will NEVER disappoint you.  Perfection every time.  I would advise they are best eaten when warm, but you will consume more that way.  I made them last year for a football game and brought them out there in the morning fresh from the oven and I swear it was brownies for breakfast.  There were none left to eat after lunchtime.

6 oz cream cheese (I always use 8oz)

1/2 c smooth PB (I always use crunchy for an extra bite)

2 1/4 c sugar, divided

4 eggs

2 tbls whole milk (2% for me, but if I don't have it, oh well never notice the difference)

1 c (2 sticks) butter, melted

2 tsp vanilla extract

3/4 c cocoa

1 1/4 c flour

1/2 tsp baking powder

1/2 tsp salt

1 c milk chocolate chips (never semi-sweet)

Preheat oven to 350 degrees.  Beat the cream cheese, PB, 1/4 c of sugar, 1 egg, and mil in a mixing bowl until creamy, set aside.  Combine the remaining 2 c sugar, butter and vanilla in a bowl and mix well.  Stir in the 3 eggs.  Add he cocoa and mix well.  Stir in the mixture of flour, baking powder and salt.  Add the chocolate chips and mix well.  Reserve 1 c of the batter.  Spoon the remaining batter into a greased 9 x 13 pan.  Spread with PB mixture.  Drop the reserved batter by tspful over the prepared layers and swirl with a knife.  Bake for 30-40 min or until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.   Junior League at Home: Meals and Menus for Everyday and Special Ocassions