Author Archives: Angela

No-Bake Pineapple Cheesecake

Ingredients

  • 1 cup finely crushed NILLA Wafers
  • 3 Tbsp. butter or margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 envelope KNOX Unflavored Gelatine
  • 1 can (8 oz.) crushed pineapple, drained, liquid reserved
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  1. MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
  2. SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
  3. ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
8-14-2016 |

Peanut Butter Oreo Cheesecake

Ingredients

  • 1 pkg. (15 oz.) OREO DOUBLE DELIGHT Peanut Butter ‘n Chocolate Creme Chocolate Sandwich Cookies, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 cup creamy peanut butter
  • 3 eggs

Instructions

  1. PREHEAT oven to 350°F. Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
  2. MIX finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
  3. BEAT cream cheese and sugar in large bowl with electric mixer at medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Pour over crust.
  4. BAKE 50 to 60 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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Oreo Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 6 OREO Cookies, coarsely chopped (about 3/4 cup), divided
  • OREO Pie Crust (6 oz.)

Instructions

  1. PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the cookies.
  2. POUR into crust. Sprinkle with remaining chopped cookies.
  3. BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
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Oat Chocolate Chip Cookies

Ingredients

  • 2.25 cups uncooked oats
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12 oz semisweet chocolate morsels
  • 4.4 oz milk chocolate candy bar, grated
  • 1.5 cups chopped pecans

Instructions

  1. Preheat oven to 375. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and oats in a large bowl.
  2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each one. Stir in vanilla.
  3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
  4. Drop dough by level spoonfuls 2 inches apart onto parchment paper lined pans, using a 1.5 inch cookie scoop. Flatten each to a 2 inch circle.
  5. Bake at 375 for 8-10 minutes or until browned. Cool on pans for 2-3 minutes before transferring to wire racks.
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No-Bake Pumpkin Cheesecake

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  1. BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
  2. SPOON cream cheese mixture into crust.
  3. REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
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No-Bake Chocolate Cheesecake

Ingredients

  • 8 oz. semi-sweet baking chocolate broken into pieces
  • 9 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp. vanilla extract
  • 1 cup cold whipping cream

Instructions

  1. Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
  2. Beat cream cheese, sugar, butter, and vanilla in a large bowl until smooth.
  3. Add melted chocolate; beat on low speed of electric mixer.
  4. Beat whipped cream in small bowl until stiff; fold into chocolate mixture.
  5. Pour mixture into prepared crust. Cover and refrigerate until firm.
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Welcome!

Welcome to my recipe collection.

I’ve been collecting recipes for years. If I remember the source, I will state it at the top or bottom of the recipe. If I don’t remember the source, it came from one of the following places:

  • Actual passed-down family recipe
  • Something I consider a “family recipe” but my mom actually clipped from somewhere decades ago
  • Something I clipped from a 2010’s issue of Southern Living magazine or Martha Stewart magazine
  • Something I copied from the internet a while ago and don’t remember the original source

If you are the original author of a recipe and I didn’t credit you properly, please e-mail me proof that you are the author and I will add a link back to you (or take it down, if that’s what you really want).  I’m not trying to plagiarize or pretend that I’m good at coming up with recipes on my own. I’ve never written my own recipe in my life!

This site is meant mostly as a resource for myself to keep all the delicious recipes I’ve found in one convenient place.  But if someone else finds these useful, then I’m glad to have helped.

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Mocha Chocolate Mousse

Ingredients

  • 12 oz bittersweet chcolate baking bars (60% cacao), chopped
  • 2/3 cup strong brewed coffee
  • 1/4 cup bourbon
  • 1/2 tsp vanilla extract
  • 1/2 tsp reduced sodium soy sauce
  • 1 2/3 cups heavy cream, divided
  • 1/4 cup sugar

Instructions

  1. Microwave chocolate in a large microwave safe bowl on high for 1 minute or until slightly melted.
  2. Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds then stir until smooth. Cool completely (about 30 minutes).
  3. Beat remaining 1 cup cream at high speed until foamy. Gradually add sugar, beating until soft peaks form.
  4. Stir in 1/2 cup coffee mixture until blended. Then gradually fold in remaining coffee mixture. (Mixture will be loose.)
  5. Spoon chocolate mixture into a shallow 2 quart bowl or 6 8-10 oz glasses. Cover with plastic wrap and chill 2-3 hours. Serve with cookies and toppings if desired. May be stored in refrigerator prepared up to 2 days.
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Mocha Chip Ice Cream Cake

Ingredients

  • 1 pint dark chocolate chunk coffee ice cream, softened
  • 3 sugar cones, crushed
  • 1/3 cup chocolate fudge shell topping
  • 6 Oreos, finely crushed
  • 14 oz. chocolate- chocolate chip ice cream, softened
  • Mocha ganache and chocolate covered coffee beans for topping


Instructions

  1. Line an 8×5 inch loaf pan with plastic wrap, allowing it to extend several inches over the sides. Spread the chocolate chunk coffee ice cream in the pan. Sprinkle with cones and drizzle with shell topping. Freeze for 30 minutes.
  2. Spread chocolate chocolate chip ice cream over previous layers. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
  3. Lift ice cream loaf from pan and invert onto serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice cream loaf, allowing it to drop down the sides. Freeze for 10 minutes. Let stand at room temperature for 10 minutes before serving. Garnish with coffee beans if desired.

Ingredients for Mocha Ganache

  • 4 oz semisweet chocolate baking bar, chopped
  • 1 tsp instant espresso
  • 4 tbsp whipping cream, divided

Instructions for Mocha Ganache

  1. Microwave chocolate, espresso, and 3 tbsp cream in bowl on High for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk in an additional 1 tbsp cream until smooth. Use immediately.
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No-Bake Lemon-Pineapple Cheesecake

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 can (8 oz.) crushed pineapple, drained, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1 1/3 cups cold milk

Instructions

  1. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.
  2. SPREAD into crust.
  3. BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
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