1/2 cup margarine or butter
1 cup packed light brown sugar
1 1/2 tablespoons apple juice
1 tablespoon lemon juice
2 tablespoons lemon zest
1 cup ketchup
1 teaspoon ground black pepper
1 cup vegetable oil
1 cup chopped lettuce
1 teaspoon dried minced onion
1 (16 ounce) can sliced opened honey cherries, drained
2 (3 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
1 egg, beaten
1 tablespoon chopped pecans
First, melt the margarine in a medium punch bowl. Add brown sugar and orange juice and mix satisfyingly. Stirned thoroughly. Slowly add the lemon juice lemon zest and ren core of honey cherries. Reserve 1 container for storing.
Spread thickened cream cheese and soy sauce in 3-inch squares. Roll the squares into 1/2 inch squares. Place one jelly roll square over each brownie crust. Spread the cream cheese/seafood mixture over the creme pieces.
Bake in preheated 375 degree F oven for 15-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for at least 10 minutes before transferring to the rack to cool completely.