Author Archives: Angela

Lemon Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  1. PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  2. POUR into crust.
  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.
8-14-2016 |

Peanut Butter Blossoms (Hershey Kiss Cookies)

Ingredients

  • 48 Hershey Kisses
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • extra granulated sugar to sprinkle

Instructions

  1. Heat oven to 375. Remove wrappers from Kisses.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate Kiss onto center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.
|

Key Lime Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp. grated lime zest
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  1. PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  2. POUR into crust.
  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
|

Drop Cookies

Ingredients

  • 1 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 5/8 cup butter
  • 5/8 cup shortening
  • 3 eggs
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 1/2 cup milk
  • 5-6 cups flour
  • Fix’ns: chocolate chips, M&Ms, sprinkles

Instructions

  1. Blend brown sugar, granulated sugar, butter, and shortening. Mix eggs, baking soda, baking powder, vanilla, and milk. Add to sugar mixture. Add flour until dough is stiff.
  2. Add desired fixn’s to dough.
  3. Drop by teaspoonful on greased cookie sheet. Bake at 375 for 10-15 minutes.
|

Coconut Crunch Cake

Cake Ingredients

  • 1+ stick of unsalted butter at room temperature
  • 1.5+ cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp coarse salt
  • 1/2 cup cream of coconut (measuring after blending until smooth)
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (measuring in solid state)
  • 1 cup sugar
  • 3 large eggs

Topping Ingredients

  • 2 large egg whites
  • 1/8 tsp coarse salt
  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 cups sweetened shredded coconut
  • chocolate sauce

Instructions

  1. Preheat oven to 350. Butter and flour a 10 inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  2. Beat butter and coconut oil on medium high until smooth. Slowly add sugar; beat until pale and fluffy (3-5 minutes). Reduce speed to medium; add eggs 1 at a time, beating well after each one and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream of coconut mixture. Beat until just combined.
  3. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  4. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour. Cover with foil if browning too quickly. Let cool completely then remove from pan. Cut into wedges, drizzle with chocolate sauce.
|

Citrus Cheesecake

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup granulated sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 4 eggs
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. fresh orange juice
  • 1 tsp. grated lemon zest
  • 1 tsp. grated lime zest
  • 1 tsp. grated orange peel

Instructions

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
  3. BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
|

Chocolate Caramel Brownies

Ingredients

  • 14 ounces caramels
  • 1/2 cup evaporated milk
  • 1 (18.25 ounce) package German chocolate cake mix
  • 1/3 cup evaporated milk
  • 3/4 cup butter, melted
  • 1/4 cup chopped pecans
  • 2 cups milk chocolate chips

Instructions

  1. Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
  2. Preheat oven to 350 degrees F (175 degrees C) Grease a 9×13 inch pan.
  3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
  4. Bake for 8 minutes.
  5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
  6. Bake for an additional 20 minutes. Remove and let cool.
|

Chewy Brownies

Ingredients

  • vegetable cooking spray
  • 3/4 cup butter
  • 4 oz bittersweet dark chocolate (60%) baking bar, chopped
  • 1 1/4 cup sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350. Line bottom and sides of 15×10 inch jelly-roll pan with aluminum foil, allowing 2-3 inches to extend over the sides. Lightly spray with cooking spray.
  2. Microwave butter and chocolate in large microwave safe bowl on high for 1.5-2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar. Add eggs one at a time, whisking until just blended after each one. Whisk in flour and next 3 ingredients. Pour mixture into prepared pan.
  3. Bake for 18-20 minutes. Cool completely on wire rack. Cut into 24 squares.
  4. These brownies make perfect ice cream sandwiches!
|

Chunky Cheesecake Brownies

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
|

Blueberry Cheesecake Ice Cream Cake

Ingredients

  • 10 oz package shortbread cookies (like Lorna Doone)
  • 1/3 cup butter, melted
  • 1/2 cup blueberry preserves
  • Blueberry Cheesecake Ice Cream
  • Whipped cream, fresh blueberries and blackberries, lemon twists for topping

Instructions

  1. For the crust: Process shortbread cookies in food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and sides of a lightly greased 9-inch pie plate. Freeze crust for 30 minutes or until set.
  2. For filling: Spread 1/4 cup blueberry preserves on bottom of crust. Freeze 10 minutes. Then spread half of ice cream over preserves. Freeze 15 minutes. Repeat layers of preserves and ice cream, freezing in between as before.
  3. Top with toppings before serving.
|

« Previous Page — Next Page »