By Stephanie Boyle
I know we love cheesecake and this is a great recipe.
Ingredients:
2 pkgs ( 8oz each) cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp vanilla
2 eggs
4 pkgs (1.4 oz each) chocolate covered English toffee bars, chopped 1 cup, divided
1 ready to use graham cracker crust ( 6oz or 9 inches)
Directions:
1.Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir in 3/4 cup of the chopped toffee bars.
2. Pour into crust. Sprinkle with remaining toffee bars.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool and refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Showing posts with label Cream Cheese. Show all posts
Showing posts with label Cream Cheese. Show all posts
Saturday, January 5, 2008
Chocolate Truffle Cheesecake
By Stephanie Boyle
Crust:
1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted
Filling:
3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Directions for Crust:
Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)
Directions for Filling:
Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Refrigerate for 4 hours or overnight.
Makes 12 servings.
Crust:
1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted
Filling:
3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Directions for Crust:
Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)
Directions for Filling:
Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Refrigerate for 4 hours or overnight.
Makes 12 servings.
Cappucino Cream
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup brewed strong coffee at room temperature (Maxwell house is a good choice)
1/2 cup milk
1 pkg (4 serving size) Vanilla flavour instant Pudding and Pie filling
1/4 tsp ground Cinnamon
1 tub (8oz) Cool Whip, thawed and divided
Cookies, such as chocolate laced pirouettes or biscotti
Directions:
1. Mix cream cheese with electric mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand 5 minutes or until thickened.
2. Stir in 2 cups of the Cool Whip. Spoon mixture into 6 dessert glasses or a 1 quart serving bowl.
3. Refrigerate until ready to serve. Just before serving top with leftover Cool Whip. Serve with cookies.
Makes 6 servings.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup brewed strong coffee at room temperature (Maxwell house is a good choice)
1/2 cup milk
1 pkg (4 serving size) Vanilla flavour instant Pudding and Pie filling
1/4 tsp ground Cinnamon
1 tub (8oz) Cool Whip, thawed and divided
Cookies, such as chocolate laced pirouettes or biscotti
Directions:
1. Mix cream cheese with electric mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand 5 minutes or until thickened.
2. Stir in 2 cups of the Cool Whip. Spoon mixture into 6 dessert glasses or a 1 quart serving bowl.
3. Refrigerate until ready to serve. Just before serving top with leftover Cool Whip. Serve with cookies.
Makes 6 servings.
Raspberrry Cream Pie
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)
Directions:
1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.
2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.
Makes 8 servings.
Prep time 10 minutes.
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)
Directions:
1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.
2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.
Makes 8 servings.
Prep time 10 minutes.
Black Forest Cheesecake
By Stephanie Boyle
This is a great alternative to making a black forest cake and it tastes delicious!!
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use chocolate flavor pie crust (6oz or 9 inch)
1-1/2 cups cherry pie filling
1 cup thawed Cool Whip
Directions:
1. Mix cream cheese, sugar, and vanilla with a mixer on medium speed until blended well. Add eggs, mix until blended. Stir in melted chocolate. Pour into crust.
2. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Spread Cool Whip over chilled cheesecake, cover with pie filling.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Did you know???
Unlike milk chocolate semisweet and bittersweet chocolate contains no milk solids and stored alone can last years if stored properly in a cool dry place.
This is a great alternative to making a black forest cake and it tastes delicious!!
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use chocolate flavor pie crust (6oz or 9 inch)
1-1/2 cups cherry pie filling
1 cup thawed Cool Whip
Directions:
1. Mix cream cheese, sugar, and vanilla with a mixer on medium speed until blended well. Add eggs, mix until blended. Stir in melted chocolate. Pour into crust.
2. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Spread Cool Whip over chilled cheesecake, cover with pie filling.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Did you know???
Unlike milk chocolate semisweet and bittersweet chocolate contains no milk solids and stored alone can last years if stored properly in a cool dry place.
Tiramisu
By Stephanie Boyle
I always thought Tiramisu was difficult to make until I found this recipe. This recipe is fairly easy to make and tastes great.
Ingredients:
1 pkg (10-3/4 oz) frozen pound cake, thawed and thinly sliced, divided
1 cup double strength coffee, divided
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
2 tbsp almond flavored liqueur
2 cups thawed Cool Whip
1 tsp unsweetened cocoa
Directions:
1. Place 1/2 of the pound cake slices on the bottom of a 13x9 inch dish, drizzle with 1/2 cup of the coffee.
2. Mix cream cheese, sugar, and liqueur with an electric mixer on medium speed until blended well. Gently stir in Cool Whip.
3. Spoon 1/2 of the cream cheese mixture over pound cake in baking dish. Top with remaining pound cake, drizzle with remaining 1/2 cup of coffee. Spoon remaining cream cheese mixture over pound cake, sprinkle with cocoa.
4. Refrigerate a couple hours or overnight. Store leftover dessert in refrigerator.
Makes 12-16 servings.
Tip: If you do not have almond flavor liqueur, try substituting a 1/2 tsp of almond extract instead, also tastes great.
Prep time 15-20 minutes plus any refrigerating time.
I always thought Tiramisu was difficult to make until I found this recipe. This recipe is fairly easy to make and tastes great.
Ingredients:
1 pkg (10-3/4 oz) frozen pound cake, thawed and thinly sliced, divided
1 cup double strength coffee, divided
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
2 tbsp almond flavored liqueur
2 cups thawed Cool Whip
1 tsp unsweetened cocoa
Directions:
1. Place 1/2 of the pound cake slices on the bottom of a 13x9 inch dish, drizzle with 1/2 cup of the coffee.
2. Mix cream cheese, sugar, and liqueur with an electric mixer on medium speed until blended well. Gently stir in Cool Whip.
3. Spoon 1/2 of the cream cheese mixture over pound cake in baking dish. Top with remaining pound cake, drizzle with remaining 1/2 cup of coffee. Spoon remaining cream cheese mixture over pound cake, sprinkle with cocoa.
4. Refrigerate a couple hours or overnight. Store leftover dessert in refrigerator.
Makes 12-16 servings.
Tip: If you do not have almond flavor liqueur, try substituting a 1/2 tsp of almond extract instead, also tastes great.
Prep time 15-20 minutes plus any refrigerating time.
English Trifle
By Stephanie Boyle
Trifles are great and easy to make. Always a crowd pleaser.
Ingredients:
1 pkg cream cheese, softened
2 cups milk, divided
1 pkg (4 serving size) Vanilla flavor instant pudding and pie filling
2-1/2 cups cubed pound cake
1/2 cup strawberry preserves
1 can (16oz) peach slices, drained and chopped
Directions:
1. Mix cream cheese and 1/2 cup milk in a large bowl with electric mixer on medium speed until blended. Add pudding mix and remaining 1-1/2 cups of milk, beat on low speed for a minute to get blended together.
2. Layer 1/2 of the cake, preserves, peach slices and pudding mixture in 1-1/2 quart serving bowl, repeat layers. Cover surface with wax paper or plastic wrap and refrigerate.
Makes 8 servings.
Prep time 15 minutes plus refrigerating time.
Tip: Customize your trifle by using your favorite ingredients, try different flavors of pudding and preserves or using angel food cake, sponge cake, ladyfingers, or even chocolate cake instead of pound cake.
Trifles are great and easy to make. Always a crowd pleaser.
Ingredients:
1 pkg cream cheese, softened
2 cups milk, divided
1 pkg (4 serving size) Vanilla flavor instant pudding and pie filling
2-1/2 cups cubed pound cake
1/2 cup strawberry preserves
1 can (16oz) peach slices, drained and chopped
Directions:
1. Mix cream cheese and 1/2 cup milk in a large bowl with electric mixer on medium speed until blended. Add pudding mix and remaining 1-1/2 cups of milk, beat on low speed for a minute to get blended together.
2. Layer 1/2 of the cake, preserves, peach slices and pudding mixture in 1-1/2 quart serving bowl, repeat layers. Cover surface with wax paper or plastic wrap and refrigerate.
Makes 8 servings.
Prep time 15 minutes plus refrigerating time.
Tip: Customize your trifle by using your favorite ingredients, try different flavors of pudding and preserves or using angel food cake, sponge cake, ladyfingers, or even chocolate cake instead of pound cake.
3 Step Pralines and Cream Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup almond brickle chips
1 ready to use graham cracker crust (6oz or 9 inch)
3 tbsp caramel ice cream topping
Directions:
1. Mix cream cheese, sugar, vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Blend in almond brickle chips.
2. Pour into crust. Dot top of cheesecake batter with topping. Cut through batter with knife several times to create a marbled effect.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool, refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10-15 minutes, bake time 40 minutes.
Tip: Be sure to watch the cheesecake as temperatures from oven to oven may vary.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup almond brickle chips
1 ready to use graham cracker crust (6oz or 9 inch)
3 tbsp caramel ice cream topping
Directions:
1. Mix cream cheese, sugar, vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Blend in almond brickle chips.
2. Pour into crust. Dot top of cheesecake batter with topping. Cut through batter with knife several times to create a marbled effect.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool, refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10-15 minutes, bake time 40 minutes.
Tip: Be sure to watch the cheesecake as temperatures from oven to oven may vary.
Praline Bars
By Stephanie Boyle
Ingredients:
3/4 cup butter or margarine, softened
1 cup sugar, divided
1 tsp vanilla, divided
1-1/2 cups flour
2 pkgs (8oz each) cream cheese, softened
2 eggs
1/2 cup almond brickle chips
3 tbsp caramel ice cream topping
Directions:
1. Mix butter, 1/2 cup of the sugar and 1/2 tsp of the vanilla with mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press into bottom of 13x9 inch pan. Bake at 350 degrees F for 20-23 minutes or until lightly browned.
2. While that is cooking mix cream cheese, remaining 1/2 cup of sugar and 1/2 tsp vanilla with electric mixer on medium speed until well blended. Add eggs, mix well. Blend in chips. Pour over crust once the crust is out of the oven. Dot top pf cream cheese mixture with topping, cut through batter with a knife to create a marbled effect.
3. Bake at 350 degrees for 30 minutes. Cool in pan on wire rack. Cut into bars.
Makes 2 dozen bars.
Ingredients:
3/4 cup butter or margarine, softened
1 cup sugar, divided
1 tsp vanilla, divided
1-1/2 cups flour
2 pkgs (8oz each) cream cheese, softened
2 eggs
1/2 cup almond brickle chips
3 tbsp caramel ice cream topping
Directions:
1. Mix butter, 1/2 cup of the sugar and 1/2 tsp of the vanilla with mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press into bottom of 13x9 inch pan. Bake at 350 degrees F for 20-23 minutes or until lightly browned.
2. While that is cooking mix cream cheese, remaining 1/2 cup of sugar and 1/2 tsp vanilla with electric mixer on medium speed until well blended. Add eggs, mix well. Blend in chips. Pour over crust once the crust is out of the oven. Dot top pf cream cheese mixture with topping, cut through batter with a knife to create a marbled effect.
3. Bake at 350 degrees for 30 minutes. Cool in pan on wire rack. Cut into bars.
Makes 2 dozen bars.
Magic Dip
By Stephanie Boyle
This is a great treat, and quick to make plus kids love it!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup semi sweet real chocolate chips
1/2 cup coconut, toasted
1/2 cup chopped peanuts
graham crackers
Directions:
1. Spread cream cheese onto the bottom of a 9 inch microwavable pie plate.
2. Top with chocolate chips, coconut and peanuts.
3. Microwave on medium (50% power) for 3-4 minutes or until warm. Serve with graham crackers.
Makes 6-8 servings
Prep time 5 minutes, cook time 4 minutes.
Tip: Make this dip extra fun for kids - serve with animal crackers or another shaped graham cookie. This can be divided into individual portions and served in small cups for each child.
This is a great treat, and quick to make plus kids love it!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup semi sweet real chocolate chips
1/2 cup coconut, toasted
1/2 cup chopped peanuts
graham crackers
Directions:
1. Spread cream cheese onto the bottom of a 9 inch microwavable pie plate.
2. Top with chocolate chips, coconut and peanuts.
3. Microwave on medium (50% power) for 3-4 minutes or until warm. Serve with graham crackers.
Makes 6-8 servings
Prep time 5 minutes, cook time 4 minutes.
Tip: Make this dip extra fun for kids - serve with animal crackers or another shaped graham cookie. This can be divided into individual portions and served in small cups for each child.
Snowman Cookies
By Stephanie Boyle
With us in the midst of the winter season I saw this and thought it was a cute recipe to try after being outside building snowmen with the kids or just to have on hand for when company comes over. Always a conversation starter.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
3/4 cup butter or margarine
1/2 tsp vanilla
2-1/4 cups flour
1/2 tsp baking soda
sifted powdered sugar
miniature peanut butter cups (optional)
Directions:
1. Mix cream cheese, 1 cup sugar, butter and vanilla with electric mixer on medium speed until blended. Add flour and baking soda, mix well.
2. Shape dough into equal number of 1/2 inch and 1 inch diameter balls. Using 1 small ball and 1 large ball for each snowman, place balls slightly overlapping, on ungreased cookie sheets. Flatten to 1/4 inch thick with the bottom of a glass dipped in flour. Repeat until all dough is used up.
3. Bake at 325 degrees F for 19-21 minutes or until a light golden brown color. Cool on wire racks. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half to use as hats.
Makes about 3 dozen cookies.
With us in the midst of the winter season I saw this and thought it was a cute recipe to try after being outside building snowmen with the kids or just to have on hand for when company comes over. Always a conversation starter.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
3/4 cup butter or margarine
1/2 tsp vanilla
2-1/4 cups flour
1/2 tsp baking soda
sifted powdered sugar
miniature peanut butter cups (optional)
Directions:
1. Mix cream cheese, 1 cup sugar, butter and vanilla with electric mixer on medium speed until blended. Add flour and baking soda, mix well.
2. Shape dough into equal number of 1/2 inch and 1 inch diameter balls. Using 1 small ball and 1 large ball for each snowman, place balls slightly overlapping, on ungreased cookie sheets. Flatten to 1/4 inch thick with the bottom of a glass dipped in flour. Repeat until all dough is used up.
3. Bake at 325 degrees F for 19-21 minutes or until a light golden brown color. Cool on wire racks. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half to use as hats.
Makes about 3 dozen cookies.
Cherry Cheesecake Squares
By Stephanie Boyle
Cherry Cheesecake is one of my favorite desserts, here's a recipe for Cherry Cheesecake Squares... Great!!!
Ingredients:
2 cups graham crackers crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 can (20 oz) cherry pie filling
Directions:
1. Mix crumbs, 1/4 cup sugar and butter. Press into a 13x9 inch baking pan and bake for 10 minutes at 325 degrees F.
2. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended, do not over mix! Pour over crust.
3. Bake at 325 degrees F for 35 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Top with pie filling and cut into squares.
Makes 18 servings.
Cherry Cheesecake is one of my favorite desserts, here's a recipe for Cherry Cheesecake Squares... Great!!!
Ingredients:
2 cups graham crackers crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 can (20 oz) cherry pie filling
Directions:
1. Mix crumbs, 1/4 cup sugar and butter. Press into a 13x9 inch baking pan and bake for 10 minutes at 325 degrees F.
2. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended, do not over mix! Pour over crust.
3. Bake at 325 degrees F for 35 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Top with pie filling and cut into squares.
Makes 18 servings.
Apple Cranberry Pie
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup firmly packed brown sugar, divided
1 egg
1 (9inch) unbaked pastry shell
2 cups sliced apples
1/2 cup halved cranberries
1tsp ground cinnamon, divided
1/3 flour
1/3 cup old fashioned or quick cooking oats, uncooked
1/4 cup butter or margarine
1/4 cup chopped nuts
Directions:
1. Mix cream cheese and 1/4 cup of the sugar with electric mixer on medium speed until well blended. Blend in egg. Pour in pastry shell.
2. Toss apples, cranberries, and 1/2 tsp cinnamon. Spoon over cream cheese mixture.
3. Mix flour, oats, remaining 1/4 cup sugar and remaining 1/2 tsp Cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and spoon over fruit mixture.
4. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Cool slightly before serving.
Makes 8-10 servings.
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup firmly packed brown sugar, divided
1 egg
1 (9inch) unbaked pastry shell
2 cups sliced apples
1/2 cup halved cranberries
1tsp ground cinnamon, divided
1/3 flour
1/3 cup old fashioned or quick cooking oats, uncooked
1/4 cup butter or margarine
1/4 cup chopped nuts
Directions:
1. Mix cream cheese and 1/4 cup of the sugar with electric mixer on medium speed until well blended. Blend in egg. Pour in pastry shell.
2. Toss apples, cranberries, and 1/2 tsp cinnamon. Spoon over cream cheese mixture.
3. Mix flour, oats, remaining 1/4 cup sugar and remaining 1/2 tsp Cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and spoon over fruit mixture.
4. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Cool slightly before serving.
Makes 8-10 servings.
Peachy Berry Dessert
By Stephanie Boyle
Ingredients:
1/2 cup plus 1 tbsp sugar
1/2 tsp ground cinnamon
1/2 pkg (15 oz) refrigerated pie crust
1 tbsp butter or margarine. melted
2 cans (15oz) peach slices in juice
2 pkgs (8oz each) cream cheese, softened
1 tub (12 oz) Cool Whip
1/2 cup blueberries
Directions:
1. Heat oven to 400 degrees F.
2. Stir in 1 tbsp sugar and cinnamon together in a small bowl. Unfold crust, cut into 10-12 wedges. Place pastry wedges on cookie sheet, 1/2 inch apart. Brush with melted butter and sprinkle with sugar mixture. Bake for 8-10 minutes or until lightly browned. Remove to wire rack, cool.
3. Drain peaches, keeping 1/2 cup of the juice. Beat cream cheese and remaining 1/2 cup of sugar in a large bowl with a wire whisk until smooth. Gradually beat in reserved juice. Fold in 4-1/2 cups of Cool Whip. Spoon into shallow bowl. Top with remaining cool whip, peaches and blueberries.
4. Arrange pastry wedges in a pinwheel fashion on top.
Makes 10-12 servings.
Tip: For a slight variation use 3 cups of fresh sliced peaches and 1/2 cup peach nectar may be substituted for canned peaches.
Ingredients:
1/2 cup plus 1 tbsp sugar
1/2 tsp ground cinnamon
1/2 pkg (15 oz) refrigerated pie crust
1 tbsp butter or margarine. melted
2 cans (15oz) peach slices in juice
2 pkgs (8oz each) cream cheese, softened
1 tub (12 oz) Cool Whip
1/2 cup blueberries
Directions:
1. Heat oven to 400 degrees F.
2. Stir in 1 tbsp sugar and cinnamon together in a small bowl. Unfold crust, cut into 10-12 wedges. Place pastry wedges on cookie sheet, 1/2 inch apart. Brush with melted butter and sprinkle with sugar mixture. Bake for 8-10 minutes or until lightly browned. Remove to wire rack, cool.
3. Drain peaches, keeping 1/2 cup of the juice. Beat cream cheese and remaining 1/2 cup of sugar in a large bowl with a wire whisk until smooth. Gradually beat in reserved juice. Fold in 4-1/2 cups of Cool Whip. Spoon into shallow bowl. Top with remaining cool whip, peaches and blueberries.
4. Arrange pastry wedges in a pinwheel fashion on top.
Makes 10-12 servings.
Tip: For a slight variation use 3 cups of fresh sliced peaches and 1/2 cup peach nectar may be substituted for canned peaches.
Cheesecake Brownies
By Stephanie Boyle
Ingredients:
1 pkg (19.8 oz) brownie mix (do not use a mix that includes a syrup pouch)
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. Prepare brownie mix as directed on the pkg. Pour into a greased 13x9 inch baking pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and vanilla, mix just until blended (do not over mix!) Pour cream cheese mixture over brownie batter, cut through batter with a knife several times for a marble effect.
3. Bake at 350 degrees F for 35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
Makes 2 dozen brownies.
Tip: For extra chocolate flavor, sprinkle 1 cup of semi sweet real chocolate chips over top of brownies before baking.
Ingredients:
1 pkg (19.8 oz) brownie mix (do not use a mix that includes a syrup pouch)
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. Prepare brownie mix as directed on the pkg. Pour into a greased 13x9 inch baking pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and vanilla, mix just until blended (do not over mix!) Pour cream cheese mixture over brownie batter, cut through batter with a knife several times for a marble effect.
3. Bake at 350 degrees F for 35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
Makes 2 dozen brownies.
Tip: For extra chocolate flavor, sprinkle 1 cup of semi sweet real chocolate chips over top of brownies before baking.
Cheesecake Cream Dip
By Stephanie Boyle
Really easy to make...delicious!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
Directions:
1. Mix cream and marshmallow cream until well blended. Refrigerate.
2. Serve with assorted cut up fruit, pound cake or cookies.
Makes 1-1/2 cups
Prep time 5 minutes plus refrigerating time.
Really easy to make...delicious!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
Directions:
1. Mix cream and marshmallow cream until well blended. Refrigerate.
2. Serve with assorted cut up fruit, pound cake or cookies.
Makes 1-1/2 cups
Prep time 5 minutes plus refrigerating time.
Sugar Cookies
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup butter or margarine, softened
2/3 cup sugar
1/4 tsp vanilla
2 cups flour
colored sugar, sprinkles and colored gels
Directions:
1. Beat cream cheese, butter, 2/3 cup sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour, refrigerate several hours or overnight.
2. Roll dough to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, sprinkle with colored sugar. Place on ungreased cookie sheet.
3. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned/ Cool on wire racks. Decorate as desired with colored sugar, sprinkles and colored gels.
Makes about 3-1/2 dozen cookies.
Tip: To soften butter in the microwave quickly without melting it, place on microwavable plate or bowl and heat at low (30% power) for about 30 seconds or until soft.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup butter or margarine, softened
2/3 cup sugar
1/4 tsp vanilla
2 cups flour
colored sugar, sprinkles and colored gels
Directions:
1. Beat cream cheese, butter, 2/3 cup sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour, refrigerate several hours or overnight.
2. Roll dough to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, sprinkle with colored sugar. Place on ungreased cookie sheet.
3. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned/ Cool on wire racks. Decorate as desired with colored sugar, sprinkles and colored gels.
Makes about 3-1/2 dozen cookies.
Tip: To soften butter in the microwave quickly without melting it, place on microwavable plate or bowl and heat at low (30% power) for about 30 seconds or until soft.
Creamy Lemon Bars
By Stephanie Boyle
Ingredients:
1 pkg (2 layer size) lemon cake mix
3 large eggs, divided
1/2 cup oil
2 pkgs (8oz each) cream cheese, softened
1 container (8oz) sour cream
1/2 cup granulated sugar
1 tsp grated lemon peel
1 tbsp lemon juice
powdered sugar
Directions:
1. Mix cake mix, 1 egg and oil. Press mixture onto bottom and up sides of lightly greased 15x10x1 inch baking pan. Bake at 350 degrees F for 10 minutes.
2. Beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel, and juice, mix until well blended. Pour batter into the crust.
3. Bake at 350 degrees F for 30-35 minutes or until filling is just set in the center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and store leftovers in the refrigerator.
Makes about 2 dozen bars.
Ingredients:
1 pkg (2 layer size) lemon cake mix
3 large eggs, divided
1/2 cup oil
2 pkgs (8oz each) cream cheese, softened
1 container (8oz) sour cream
1/2 cup granulated sugar
1 tsp grated lemon peel
1 tbsp lemon juice
powdered sugar
Directions:
1. Mix cake mix, 1 egg and oil. Press mixture onto bottom and up sides of lightly greased 15x10x1 inch baking pan. Bake at 350 degrees F for 10 minutes.
2. Beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel, and juice, mix until well blended. Pour batter into the crust.
3. Bake at 350 degrees F for 30-35 minutes or until filling is just set in the center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and store leftovers in the refrigerator.
Makes about 2 dozen bars.
Cherries In The Snow
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
2 cups Cool Whip
1 can (20 oz) cherry pie filling, divided
Directions:
1. Mix cream cheese and sugar in large bowl until smooth. Gently stir in whipped topping.
2. Layer 1/4 cup cream cheese mixture and 2 tbsp pie filling in each of the stemmed glasses or bowls. Repeat layers until both mixtures are gone.
Makes 4 servings
Prep time 10 minutes.
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
2 cups Cool Whip
1 can (20 oz) cherry pie filling, divided
Directions:
1. Mix cream cheese and sugar in large bowl until smooth. Gently stir in whipped topping.
2. Layer 1/4 cup cream cheese mixture and 2 tbsp pie filling in each of the stemmed glasses or bowls. Repeat layers until both mixtures are gone.
Makes 4 servings
Prep time 10 minutes.
3 Step Caramel Pecan Cheesecake
By Stephanie Boyle
Ingredients:
20 caramels
3 tbsp milk
1/2 cup chopped pecans
1 ready to use graham cracker crumb crust (6oz or 9 inch)
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Directions:
1. Microwave caramels and milk in small bowl on High for 2 minutes or until smooth, stirring every minute. Stir in pecans, pour into crust. Refrigerate for 10 minutes.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over caramel mixture.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or cool overnight. Garnish with pecans and caramel sauce.
Makes 8 servings.
Ingredients:
20 caramels
3 tbsp milk
1/2 cup chopped pecans
1 ready to use graham cracker crumb crust (6oz or 9 inch)
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Directions:
1. Microwave caramels and milk in small bowl on High for 2 minutes or until smooth, stirring every minute. Stir in pecans, pour into crust. Refrigerate for 10 minutes.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over caramel mixture.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or cool overnight. Garnish with pecans and caramel sauce.
Makes 8 servings.
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