Cherry or Strawberry Cheesecake Bites

Cherry or Strawberry Cheesecake Bites!

1 block of Philadelphia Cream Cheese (I use low-fat)
1 cup powdered sugar
Fresh cherries or strawberries
Graham crackers

-Blend softened cream cheese and powdered sugar.
-Grind your graham crackers (Manual Food Processor to the rescue!)
-Dip your berries in the cream cheese mixture and then into the graham crackers.

Voila! Done in minutes!

Dessert:All recipes are completely gluten-free

1. 5 Layer Brownies
2. Apple Dumplings
3. Banana Pudding
4. Bananas Foster
5. Blueberry Buckle
6. Brandy Spiced Peaches
7. Bread Pudding Recipe
8. Brownie In A Mug
9. Caramel Apples
10. Cheesecake Recipe
11. Cherries Jubilee
12. Chocolate Almond Tapioca Pudding
13. Chocolate Covered Strawberries and Apples
14. Chocolate Frito Candy
15. Chocolate Fudge Pudding Cake
16. Chocolate Mousse
17. Chocolate Pot de Creme (with ganache!)  
18. Coconut Cake
19. Crème Brulee
20. CrockPot Chocolate Fondue
21. Dulce de Leche
22. Honey Cake
23. Oreo Cheesecake
24. Peach Compote
25. Peanut (Not Brittle) Candy
26. Peanut Butter Brownies
27. Peanut Butter Cup Cake
28. Pie
29. Pound Cake
30. Pumpkin Cheesecake
31. Pumpkin Pie Dip
32. Pumpkin Pudding (crustless pumpkin pie)
33. Red Wine Poached Pears
34. Rice Krispies Treats
35. Rice Pudding
36. Rocky Road Candy
37. Stuffed and Baked Apples
38. Sugared Cinnamon Almonds
39. Tapioca Pudding

Mandarin Orange Dream Cake

Dream cake recipes are always fantastic, especially if you’re an orange and cream combo fan. But get a load of this Mandarin Orange Dream Cake for an even more decadent dessert.

Ingredients

• 1 package yellow cake mix
• 4 eggs
• 1 cup oil
• 1 small can mandarin oranges, undrained
• 1 large container Cool Whip
• 1 small can crushed pinappple, undrained
• 1 small package vanilla instant pudding (4 serving)
• 1/2 teaspoon orange extract*

Instructions

1. Preheat oven to 325 degrees F.
    
2. Combine cake mix, eggs, oil, and manadarin oranges in bowl and mix with electric beaters til fluffy.
    
3. Pour into a 13×9 inch lightly greased pan and bake for 30 min or til done (a toothpick will come out clean).
    
4. Combine Cool Whip, pineapple, extract and pudding in bowl, beat with electric beaters about 3-4 minutes or until mixed and set.
    
5. Spread on cooled cake.

* I don’t use the orange extract.  I just use 1/2 teaspoon of vanilla extract.  That is the way my dear mother-in-law made hers and that is the recipe she passed down to me.  My hubby loves this cake!

Read more at http://www.recipelion.com/Cake-Recipes/Mandarin-Orange-Dream-Cake#YulGJdQudf620hTp.99

Best Chocolate Chip Cookies

These cookies are soft and crispy around the edges and chewy in the middle.  My bunch loved them and now that I have the recipe again, I’m certain my grandchildren will also. 🙂

Ingredients:

1 1/3 cups flour

1/2 cup large rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cups chocolate chips

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

http://www.nlrockrecipes.com/2012/09/perfect-oatmeal-chocolate-chip-cookies.html

Chocolate Lava Cakes

Sinfully rich, easy yet fancy, our chocoholic’s dream recipe for Chocolate Lava Cakes is modeled after the ones we might find on a restaurant menu. These are packed with an eruption of warm, flowing, decadent chocolate from the inside out.

Serves: 6

Cooking Time: 15 min

What You’ll Need:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 1/4 sticks butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners’ sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract

What To Do:

1. Preheat oven to 400 degrees F. Coat 6 ramekins or custard cups with cooking spray (see Notes) and place on a baking sheet.
    
2. In a microwave-safe medium bowl, melt chocolate chips and butter in microwave for 1 minute. Continue to melt at 15-second intervals until chocolate is smooth.
    
3. Add flour and sugar to chocolate mixture; mix well. Stir in eggs and yolks until smooth then stir in vanilla.
    
4. Spoon batter evenly into ramekins. Bake 12 to 14 minutes; remove from oven and let sit 5 minutes. Edges should be firm and center will be soft. Loosen around edges with a knife and invert onto dessert plates.

Notes

• If you don’t have ramekins or custard cups, you can use a cupcake tin; adjust cooking time accordingly.
   
• Top with a dollop of whipped cream or ice cream and your favorite fruit.

Read more at http://www.mrfood.com/Cakes/Chocolate-Lava-Cakes/ml/1#DfblkMFuMc8Vrcob.99

Chocolate Cherry Torte

I would like to make a pretty Valentine’s Day dessert this year, so I have been thinking about different recipes that would fit the theme of the day. One that I thought of for Valentine’s Day was this quick and easy Chocolate Cherry Torte. This beautiful dessert is just a dolled-up cake mix. I visualized it baked in heart-shaped pans, but after a search of my bakeware, my pans were not to be found. Could I have loaned them to someone? Or do I just need to go on a search and rescue mission for the pans by cleaning out my cabinets?
This recipe has been adapted from the Duncan Hines Classic Recipes cookbook.

Chocolate Cherry Torte

1 (18.25 ounce) package German Chocolate cake mix

1 can (20 ounces) cherry pie filling

1/4 teaspoon almond extract

1 container (8 ounces) frozen whipped topping (Cool Whip), thawed and divided

1/4 cup toasted sliced almonds, for garnish

To toast almonds: Line a baking sheet with parchment paper. Spread almonds in a single layer on parchment paper. Bake at 325 degrees F for 5 minutes or until fragrant and golden. Let cool.

To make torte: Preheat oven to 350 degrees F. Prepare two 9-inch cake pans by greasing and flouring or spray with cooking spray. Prepare and cool cake according to package directions.

In a small bowl, combine cherry pie filling and almond extract; stir until blended.

Assemble the torte by placing one cake layer on a serving plate. Spread with 1 cup Cool Whip, then half of the cherry pie filling mixture. Top with the second cake layer. Decorate around the outer 1 1/2 inches of the top cake layer edge with Cool Whip. Spread remaining cherry pie filling in center of Cool Whip. Garnish with sliced almonds.

To make this Chocolate Cherry Torte you’ll need a German Chocolate cake mix and the ingredients called for on the box to make the cake. You’ll also need a can of cherry pie filling, almond extract, Cool Whip, and sliced almonds.

The first step is to toast the almonds. Bake for 5 minutes at 325 degrees.

Top the first layer with a cup of Cool Whip.

Top the Cool Whip with half the cherry pie filling.

Add the second cake layer, then decorate around the outer edge with Cool Whip. Spread remaining cherry pie filling in the center. Garnish with almonds. Wouldn’t this be beautiful baked in a heart-shaped pan?

This dessert is much lighter than it looks. The Cool Whip and cherry pie filling are great companions for the flavor of the German chocolate cake. A very tasty combo!

 http://auntnubbyskitchen.blogspot.com/search/label/Valentine%27s%20Day

Blast From The Past Apple Cobbler

The hallmark of a cobbler is the crumbly, baked topping that sits right on top of the fruit. With hints of vanilla, brown sugar and cinnamon, it’s baked until it’s golden brown. It’s simply irresistible.

Cooking Time: 45 min

Ingredients

• 6 large Granny Smith apples, peeled & sliced
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon lemon peel
• 1 teaspoon lemon juice
• 1/2 teaspoon nutmeg
• pinch salt
• 2 tablespoon tapioca flour
• 2/3 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup and 2 tablespoons of flour
• 2 teaspoon cinnamon
• 2 sticks cold butter

Instructions

1. Preheat oven to 350 degrees F.
    
2. Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice, nutmeg, salt and tapioca in a large bowl.
    
3. Spray a 9×13″ baking dish with non-stick spray and fill with apple mixture.
    
4. Combine sugars, flour and cinnamon in food processor. Cut in butter until mixture is crumbly.
    
5. Top cobbler with streusel mix. Bake for 45 minutes. Serve hot.

Read more at http://www.recipelion.com/Pies/Blast-From-The-Past-Apple-Cobbler/ml/1#7goe1GGjrdFZMXej.99

Unbeatable Mississippi Mud Bars

You’ve probably heard of Mississippi Mud cakes and Mississippi Mud pies, but what about a dessert bar recipe variation? Follow this easy recipe for Unbeatable Mississippi Mud Bars and learn how to make an easy-to-share version of this delicious dessert. Your friends and family will be begging you for the recipe once they try a piece.

Ingredients

• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/2 cups flour
• 1 tablespoon vanilla extract
• 1 cup pecans, chopped
• FOR THE FROSTING:
• 2 cups confectioners’ sugar
• 3 tablespoon unsweetened cocoa powder
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk
• 1/2 cup pecans, chopped

Instructions

1. Preheat oven to 350 degrees F.
    
2. Line a 9 by 13 inch baking pan with aluminum foil. Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside.
    
3. In a medium saucepan, melt 1 cup butter.
    
4. Stir in 1 1/2 cups sugar and 1/2 cups cocoa.
    
5. Remove pan from heat and beat in eggs, one at a time, until blended.
    
6. Stir in flour and pecans until well blended.
    
7. Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean.
    
8. Cool in pan on wire rack.
    
9. To make the frosting: In a medium bowl, combine confectioners’ sugar and cocoa powder.
    
10. Beat in butter and vanilla until smooth.
     
11. Beat in enough milk until fluffy and spreadable.
     
12. Using ends of foil, lift brownie layer from pan. Spread top with frosting.
     
13. Sprinkle with 1/2 cup pecans.
     
14. Cut into 2 by 1 inch bars and store in air tight container.

Read more at http://www.recipelion.com/Bars/Unbeatable-Mississippi-Mud-Bars/ml/1#w7pxXQpEZjxBJ6a4.99

Southern Comfort Hummingbird Cake

There’s nothing more delicious than homemade southern cake recipes. This tasty layered cake is made with crushed pineapple, bananas and pecans and, here’s the best part, topped with a cream cheese frosting.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoon vanilla extract
• 1 can (8-ounces) crushed pineapple, undrained
• 1 cup pecans, chopped
• 2 cups bananas, chopped
• 1/2 cup pecans, chopped
• For the Frosting:
• 1 (8-ounces) package of cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter
• splash of half and half

Instructions

For the Cake:

1. Preheat oven to 350 degrees F.
    
2. Combine flour, sugar, salt , baking soda, and cinnamon in a bowl.  Add eggs and oil. Stir until dry ingredients are moistened. DO NOT beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
    
3. Pour batter into 3 greased and floured 9-inch round cake pans.
    
4. Bake at 350-degrees for 25 to 30 minutes or until tooth-pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
    
5. Spread Cream Cheese Frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Makes one 3-layer cake.
    

For the Cream Cheese Frosting:

1. Mix all of the ingredients, except powdered sugar and vanilla, with electric mixer until smooth and fluffy.
    
2. Add powdered sugar and vanilla. Add enough half & half or milk to mix to spreading consistency.

Read more at http://www.recipelion.com/Cake-Recipes/Southern-Comfort-Hummingbird-Cake/ml/1#otLxhYr3bAzpRqtZ.99

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Now I am definitely from the South but I have never heard of these before. 😉

Blessings, Paula

 

 

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Yield: 24 squares

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp sour cream
• 1 tsp lemon juice
• 1 recipe Honey Butter Frosting, recipe follows
Honey Butter Frosting
• 1/3 cup butter, softened
• 3 1/2 Tbsp honey
• 1 1/2 cups powdered sugar
• 1/8 tsp salt

Directions

• Preheat oven to 375 degrees. Butter a 13 x 9 baking dish, set aside. In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 – 4 minutes. Stir in egg, egg yolk, sour cream and lemon juice. Slowly mix in dry ingredients and stir until well blended. Gently press mixture evenly into buttered dish and bake 16 – 18 minutes until edges are lightly golden. Allow to cool completely then frost with Honey Butter Frosting. Store cookies in a single layer in an airtight container.
Honey Butter Frosting
• Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.

Notes

*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can’t find it there it is also sold online (here). I used Bob’s Red Mill brand. This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that’s not what you use in this recipe.

http://www.cookingclassy.com/2012/02/cornbread-sugar-cookie-squares-with-honey-butter-frosting/