Baked Chicken Casserole with Dried Apricots, Goat Cheese and Pistachios

Ingredients:
Olive oil
3 lbs chicken breast, diced
2 T. butter
4 oz onion, diced
12 oz apricots, diced
4 oz flour
3/4 cup semi-dry riesling
2 oz honey
2 1/2 cup low-fat milk
10 oz pistachios
6 oz goat cheese
salt and pepper to taste

1. Heat oil in saute pan.

2. Add diced chicken to pan and cook until browned, remove from heat and add chicken to 9 inch casserole dish.

3. In the same saute pan, add butter, diced onions, and cook until translucent. Add apricots, cook for 3 minutes, and then add the flour and stir. Add the Riesling wine and the honey, reduce the wine by half. Add the milk, and bring to a boil.

4. Sprinkle with goat cheese, then pour the milk mixture over the chicken and top with pistachios.

5. Bake in a 350 degree oven, uncovered for 40 minutes.

Thomas Jefferson's Sweet Potato Biscuits

Ingredients:
5 cups all-purpose flour
1 cup packed light brown sugar
2 tablespoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup vegetable shortening
2 cups cooked, mashed and cooled sweet potatoes
1 cup heavy (whipping) cream
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees F.

In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Add the shortening and cut in with 2 knives, or a pastry cutter, until crumbly. Add the sweet potatoes and mix well with a wooden spoon. Add the cream and pecans and stir until just moistened.

Turn the dough out onto a lightly floured surface. Roll the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.

Bake for 25 or 30 minutes, until golden brown. Serve warm or let cool on a wire rack until room temperature.

Makes About 2 dozen biscuits

Raspberry Chocolate French Macaroons

Ingredients:
Macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

Ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)

Make macaroons:
1. Line 2 baking sheets with parchment paper.

2. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

3. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

4. Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

5. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

6. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:
1. Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
1. Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Chocolate-Almond Tassies

Ingredients:
Dough
1/2 cup (1 stick) unsalted butter, room temperature
1 3-ounce package low-fat cream cheese, room temperature
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour

Filling
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto or other almond liqueur (if using almond flavoring, use 1/2 teaspoon)
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels or chopped bittersweet chocolate


Dough
1. Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.

2. Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.

Filling
1. Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.

2. Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. Can be made 3 days ahead. Store airtight in refrigerator.

Smoked Salmon and Cream Cheese Frittata

Ingredients:
8 large eggs
1/2 cup skim or low-fat milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese,cut into 1/2-inch pieces
1/2 cup cooked asparagus or spinach
3 oz thinly sliced smoked salmon, chopped

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon and asparagus (or spinach) all over frittata, then press lightly and shake skillet to allow salmon and vegetable to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Croissant and Chocolate Bread Pudding

Ingredients:
Unsalted butter for the baking dish, at room temperature
6 large egg yolks
2 cups whole milk
1 cup heavy cream (or use 1/2 cup whole milk)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks


Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

Make-Ahead Tip: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.

Raspberry Pancakes

Ingredients:
1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1 cup fresh or frozen raspberries, rinsed
pecans (for topping)

1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.

2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in 1 cup raspberries.

4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with cooking spray and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with syrup and pecans.

Pumpkin Chocolate Chip Cheesecake With Country Cream

Serves 6-8

Crust:
1 1/2 cups graham cracker crumbs
4 tbsp confectioners’ sugar
6 tbsp butter, melted

Filling:
1 lb (450g) cream cheese, at room temperature
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin purée
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 cup semisweet chocolate chips

Country Cream:
1/2 cup sour cream
1/2 cup mascarpone
1/2 cup plain, whole-milk yogurt
1/2 cup granulated sugar
2 tsp vanilla extract

1. Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.
2. Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.
3. Preheat the oven to 350°F (180°C).
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin purée and spices, and continue mixing until thoroughly combined.
7. Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.
8. Pour the filling into the chilled crust.
9. Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.
10. Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.
11. To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.
12. Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)

Commander's Palace Shrimp Remoulade

Ingredients:
1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled

1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.

2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.

3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.

Cider Roasted Vegetables

Makes 6 - 8 servings

Ingredients:
1 pound beets (1 bunch), peeled and cut into wedges
1 pound parsnips, peeled and cut into 2-inch chunks
1 pound baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
1 pound rutabagas
1 pound sweet potatoes
1 pound butternut squash
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Heat oven to 450°F. Place the vegetables in 2 small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss. Cook, stirring once, until almost tender, about 50 minutes. Add the mushrooms, toss, and roast for 10 minutes more. Season with salt and pepper.

Tip: To make this side dish ahead of time, roast the vegetables early in the day and set the roasting pans aside. Serve at room temperature or return the vegetables to a warm oven to heat while you carve the turkey.

Butternut Squash with Cumin Couscous

Makes 6 - 8 servings

Ingredients:
1 butternut squash (2 pounds) - I buy the squash pre-chopped
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1/3 cup dark or golden raisins
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup (1 ounce) almonds, chopped

Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.

Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Stir in the couscous. Cover for five minutes. Sprinkle with the parsley and almonds.

Asparagus Souffle

Preheat over to 325 degrees

Ingredients:
1 can asparagus drained and mashed
1 can cream of mushroom soup
3/4 cup mayo
1 cup NY sharp cheddar cheese
4 eggs beaten

Fold all ingredients together and put in greased casserole dish. Place in
pan of water and bake for an hour (or hour and half) until center is firm.

New Orleans Corn Pudding

A true Southern dish that is a party favorite - I highly recommend doubling the recipe to make all your friends happy.

Serves 6 - 8

Ingredients:
2 - 12 oz. cans whole kernel yellow corn, drained well
6 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. All-purpose flour
1/2 cup light cream
4 eggs, well-beaten
1.5 tsp. baking powder
2 Tbsp. butter, melted
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg

Heat butter with sugar in a saucepan until butter is melted. Stir in flour until well-blended. Remove from heat. Gradually stir in cream. Add eggs, then baking powder. Mix well.

Stir above mixture into corn. Pour into small casserole or souffle dish. Bake at 350 degrees for 30 minutes.

When done (lightly browned around the edges), spread top with melted butter. Sprinkle with brown sugar, cinnamon, and nutmeg mixture. Return to the over for 5 minutes.

Lisa's Spinach Dip

This is the best spinach dip I have ever tasted!! Serve with Fritos.

Ingredients:
1 10 oz. package of chopped frozen spinach cooked and drained
Two medium tomatoes chopped
1/3 cup onion chopped
1 fresh jalapeno, seeded and chopped
1/3 cup half and half
8 oz. monterey jack grated
8 oz. cream cheese

Mix all together and bake in a buttered pyrex dish at 350 degrees for 30 minutes or until bubbling.

Curried Butternut Squash Soup

This soup says "fall"! Yummy!!

Ingredients:
1 T. olive oil
2 cups yellow onions, finely chopped
4-5 T. curry powder
1/2 t. cayenne pepper
1 t. chili powder
20 oz. butternut squash, cubed
2 apples, peeled, cored and chopped
3 cups chicken stock
1 cup apple juice
salt
pepper
2/3 cup low-fat sour cream

1. Heat olive oil in soup pot. Add onions, curry powder, cayenne, and chili powder. Cook over low heat until onions are tender (about 25 minutes).
2. When onions are tender, pour in the chicken stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
3. Pour the soup through a strainer, reserving liquid, and transfer the solids to a bowl of food processor. Add 1 cup of the cooking stock and process until smooth.
4. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups. Add sour cream.
5. Season to taste with salt and pepper. Simmer to heat through and serve.

Classic Apple Pie

So good, you won't even need ice cream to top it!

Ingredients:
Crust
2 1/2 cups all purpose flour
1/2 t. salt
10 T. chilled unsalted butter, cut into 1/2 inch pieces
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces
4 T. ice water

Filling
Nonstick vegetable oil spray
3 1/2 pounds apples (you can mix or use all one kind), peeled, cored and sliced
3/4 cup plus 1 T. sugar
1 t. fresh lemon juice
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. vanilla extract
1 T. all purpose flour
3 T. unsalted butter, diced
1 T. whole milk

Crust:
1. Whisk flour and salt in large bowl to blend.
2. Add butter and shortening and rub in with fingertips until very coarse.
3. Sprinkle with 3 tablespoons ice water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
4. Gather dough into ball; divide in half. Flatten into disks and wrap in plastic.
5. Chill at least 1 hour (can be made one day ahead).

Filling:
1. Preheat oven to 400 degrees.
2. Spray 9-inch diameter deep-dish glass pie dish with nonstick spray.
3. Stir all apples, 3/4 cup sugar, lemon juice, cinnamon, nutmeg and vanilla in large bowl. Let stand until juices form (15 minutes). Mix in flour.
4. Roll out 1 dough disk on lightly floured surface to 12-inch round.
5. Place dough in prepared pie dish. Spoon in filling; dot with butter.
6. Roll out second dough disk to 13-inch round. Drape dough over filling. Seal top and bottom edges together. Crimp decoratively.
7. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon and sprinkle over pie.
8. Transfer to baking sheet; place in oven.
9. Reduce temperature to 375 degrees.
10. Bake pie until crust is golden brown, apples are tender and filling is bubbling (about 2 hours).
11. Cool 30 minutes.

Store at room temperature.

Whole Wheat Pizza with Figs and Prosciutto

This pizza crust has a nice honey wheat taste that counters nicely with a sharp parmesan. You can top this pizza with anything or add spinach to the dough for a twist.

Ingredients:
1 cup warm water (divided)
1 t. honey
1 envelope active dry yeast
2 T. extra-virgin olive oil
1 1/2 t. coarse kosher salt
2 cups all-purpose flour
1 cup whole wheat flour
Cornmeal
1 cup grated Fontina cheese
1 cup grated part skim mozzarella cheese
1/2 cup grated Parmesan cheese
8 quartered fresh figs
1 4-oz. package prosciutto, torn into strips
4 cups arugula
6 T. thinly sliced fresh basil

Dough:
1. Stir 1/2 cup warm water and honey in large bowl to dissolve. Stir in yeast; let stand until yeast dissolves and mixture looks foamy (about 8 minutes).
2. Add remaining 1/2 cup warm water, oil and 1 1/2 teaspoons salt. Gradually mix in flour.
3. Knead in bowl until dough comes together. Transfer to lightly floured work surface and knead until dough is smooth and elastic.
4. Transfer to lightly oiled bowl; turn to coat.
5. Cover with plastic wrap and kitchen towel and let rise in warm area until double the volume (about one hour).

Cooking:
1. Preheat oven to 500 degrees.
2. Place 1 large heavy baking sheet in oven for 45 minutes.
3. Knead dough in bowl. Divide into 4 equal portions. Form each portion into a ball.
4. Sprinkle 2 unrimmed baking sheets with cornmeal.
5. Mix cheeses in a bowl.
6. Roll out and stretch dough on lightly floured surface until 8-9 inches round. Place 1 dough atop cornmeal on prepared sheet. Sprinkle 1/4 of cheese mixture on each pizza round leaving 1/2 border around edge.
7. Slide pizzas, 1 at a time, from unrimmed baking sheet onto hot baking sheet, centering on sheet.
8. Bake until cheese mixture melts and browns in spots and crust in golden brown, about 10 minutes.
9. Scatter with 1/4 figs, 1/4 prosciutto, 1 cup arugula and 1 1/2 tablespoons of basil.
10. Repeat for remaining pizza rounds.

Jacques Torres Chocolate Chip Cookies

The three tricks here are: sea salt, chocolate disks and letting the cookie dough rest for at least 24 hours.

Ingredients:
2 cups minus 2 T. cake flour
1 2/3 cups flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 T. sugar
2 large eggs
2 t. vanilla extract
1 1/4 pounds bittersweet chocolate disks (at least 60% cacao)
Sea salt

1. Sift flours, baking soda, baking power and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough can be refrigerated up to 72 hours.
7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
8. Scoop mounds of dough (the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft (18-20 minutes).

Dad's Chicken Soup

I took my dad's great hearty chicken soup recipe and made it a little healthier.

Ingredients:
2 T. Olive Oil
1 garlic, whole peeled
6 chicken thighs, skinned and deboned
6 chicken breasts, skinned and deboned
12 whole onions, small (new)
2 49-oz. cans low-sodium, low-fat chicken broth
5 whole carrots (or small package of baby carrots)
16 oz. extra long grain brown rice
1 t. salt
1 t. black pepper
2 links andouille turkey sausage (or chorizo turkey sausage)
1/2 cup lowfat buttermilk
1/2 cup lowfat skim milk
16 oz. frozen english peas
2 stalks chopped celery

1. Sauteed garlic cloves in olive oil in bottom of stock pot.
2. Cut chicken pieces and sausage into 1" squares and brown with garlic in stock pot. Add salt and pepper to taste.
3. Peel small whole onions and add.
4. Add chicken broth and heat until boiling. Add carrots and celery.
5. Cover and simmer over low heat until onions and carrots are tender (15-20 minutes).
6. Add package of rice and raise heat until boils. Lower heat, cover and simmer until rice done (about 15 minutes).
7. Add milk and frozen peas and simmer until hot.

Hints:
If you want more broth, use less rice.
The soup freezes well and makes great take-and-go lunches.

Butter Gooeys

Ingredients:
1 1/4 stick butter, melted
1 (18 1/2 oz) box Butter Recipe cake mix
1 egg, slightly beaten
1 box powdered sugar
1 (8 oz) package cream cheese
2 eggs
1 cup (6 oz) chocolate chips

1. Preheat oven to 350 degrees.
2. Mix butter, cake mix, and 1 slightly beaten egg until well blended.
3. Press into greased and floured 9x13 pan.
4. Cream the sugar and cream cheese and add eggs and chocolate chips.
5. Pour this mixture over the bottom layer.
6. Bake for 30-40 minutes or until lightly browned.

For a lighter version, use 3/4 box powdered sugar and fat free cream cheese.
For some variations, add butterscotch chips, toffee, or peanut butter.