For 9x13 dish:
3 3/4 c. graham cracker crumbs
3 T. brown sugar
1/2 c. butter, melted
For 9" pie plate
1 1/2 c. graham cracker crumbs
1/2 c. brown or white sugar
1/2 c. butter, melted
Combine all ingredients. Press in bottom and up sides of dish. Bake at 350 for 10 minutes. Do not bake too long, or it will be burned or scorched.
Wednesday, May 16, 2018
Blueberry Cheesecake Bars
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
1 T. lemon zest
2 eggs
1/4 c. lemon juice
1 c. fresh blueberries
Crust:
3 3/4 c. graham cracker crumbs
3 T. packed brown sugar
1/2 c. butter, melted
Heat oven to 325. Spray 9x13 dish. Combine crust ingredients and place in dish. Bake 14-18 minutes until set. Beat 1st three ingredients together until smooth. Add eggs, one at a time. Beat in lemon juice. Stir in blueberries. Spread over cooled crust. Bake 18-25 minutes until set. Cool 30 minutes. Refrigerate 2 hours before serving.
1/2 c. sugar
1 T. lemon zest
2 eggs
1/4 c. lemon juice
1 c. fresh blueberries
Crust:
3 3/4 c. graham cracker crumbs
3 T. packed brown sugar
1/2 c. butter, melted
Heat oven to 325. Spray 9x13 dish. Combine crust ingredients and place in dish. Bake 14-18 minutes until set. Beat 1st three ingredients together until smooth. Add eggs, one at a time. Beat in lemon juice. Stir in blueberries. Spread over cooled crust. Bake 18-25 minutes until set. Cool 30 minutes. Refrigerate 2 hours before serving.
Super Easy Fruit Dip
4 oz. cream cheese, softened
1 small pkg. instant vanilla pudding, prepared
1 3/4 c. whipped topping
2 T. confectioners sugar
Combine all ingredients. Serve with fruits.
1 small pkg. instant vanilla pudding, prepared
1 3/4 c. whipped topping
2 T. confectioners sugar
Combine all ingredients. Serve with fruits.
Pistachio Pie
8 oz. cream cheese,, softened
1 c. milk
1 pkg instant pistachio pudding
8 oz. can crushed pineapple, drained
8 oz. whipped topping, thawed
1 1/2 c. graham crackers crumbs*
1/2 c. brown sugar*
1/2 c. butter, melted*
Beat cream cheese, milk, and pudding mix until smooth. Fold in pineapple and spoon into crust. Spread whipped topping on top. Garnish with chopped pistachios or other nuts if desired. Refrigerate until ready to serve. Best if made a day ahead to allow flavors to set.
*Combine all ingredients. Press into bottom and up sides of pie pan or pyrex dish. Bake at 350 for 10 minutes. May also be made with store bought graham cracker crust, if desired
1 c. milk
1 pkg instant pistachio pudding
8 oz. can crushed pineapple, drained
8 oz. whipped topping, thawed
1 1/2 c. graham crackers crumbs*
1/2 c. brown sugar*
1/2 c. butter, melted*
Beat cream cheese, milk, and pudding mix until smooth. Fold in pineapple and spoon into crust. Spread whipped topping on top. Garnish with chopped pistachios or other nuts if desired. Refrigerate until ready to serve. Best if made a day ahead to allow flavors to set.
*Combine all ingredients. Press into bottom and up sides of pie pan or pyrex dish. Bake at 350 for 10 minutes. May also be made with store bought graham cracker crust, if desired
Chocolate Covered Peanut Butter Candy
16 oz. confectioners sugar
1 c. creamy peanut butter
1/4 c. butter
1 T. milk
8 (1 oz) squares semi sweet chocolate
1 T. shortening
Combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape into balls or eggs (or any other shape you desire). Freeze for 1 hour. Cut chocolate into smaller pieces and melt in pan with shortening. Stir frequently until smooth. Use a fork to dip the peanut butter shapes into the melted chocolate. Place on wax or parchment paper to drain. Decorate with sprinkles or icing if desired.
1 c. creamy peanut butter
1/4 c. butter
1 T. milk
8 (1 oz) squares semi sweet chocolate
1 T. shortening
Combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape into balls or eggs (or any other shape you desire). Freeze for 1 hour. Cut chocolate into smaller pieces and melt in pan with shortening. Stir frequently until smooth. Use a fork to dip the peanut butter shapes into the melted chocolate. Place on wax or parchment paper to drain. Decorate with sprinkles or icing if desired.
Cheese Stuffed Monkey Bread
olive oil
1 1/2 lbs smoked sausage (remove casing), or ground beef
1 white onion, diced
1 red bell pepper, finely minced
2 c. heavy cream
1 1/2 lbs yellow American cheese, shredded, divided
1/2 lb. Pepper Jack cheese, shredded
1/2 stick butter (cut into small 1/4" cubes)
24 count pkg.frozen yeast rolls, thawed
salt and pepper to taste
Place 1 T. oil in pan. Add sausage and break it apart. Cook until browned. Season with salt and pepper. Remove from heat. Place 1 T. oil in a large pot over medium heat. Add onion, pepper, and seasonings. Cook until softened, about 3 minutes. Add cream and bring to a simmer. Add american cheese and pepper jack cheeses, stirring continuously, until melted and combined. Season with salt and pepper. Divide cheese mixture between 2 bowls. Add sausage to one of the bowls and fold to combine. Cover sausage cheese mixture and place in refrigerator to chill, until congealed, about 1-2 hours. Preheat oven to 350. Spray bundt or angel food cake pan. Place a heaping T. of chilled sausage mixture in center of each roll. Pinch the edges together to form a filled ball of dough. Repeat with remaining rolls. Place balls in layer of bundt pan. Scatter the cubed butter on top. Place in oven and bake until golden brown, about 10 minutes. Reheat remaining cheese in microwave until completely melted and hot, 45 seconds-1 minute. Remove monkey bread from pan and place on platter. Pour heated cheese into the center of the monkey bread and serve immediately!
1 1/2 lbs smoked sausage (remove casing), or ground beef
1 white onion, diced
1 red bell pepper, finely minced
2 c. heavy cream
1 1/2 lbs yellow American cheese, shredded, divided
1/2 lb. Pepper Jack cheese, shredded
1/2 stick butter (cut into small 1/4" cubes)
24 count pkg.frozen yeast rolls, thawed
salt and pepper to taste
Place 1 T. oil in pan. Add sausage and break it apart. Cook until browned. Season with salt and pepper. Remove from heat. Place 1 T. oil in a large pot over medium heat. Add onion, pepper, and seasonings. Cook until softened, about 3 minutes. Add cream and bring to a simmer. Add american cheese and pepper jack cheeses, stirring continuously, until melted and combined. Season with salt and pepper. Divide cheese mixture between 2 bowls. Add sausage to one of the bowls and fold to combine. Cover sausage cheese mixture and place in refrigerator to chill, until congealed, about 1-2 hours. Preheat oven to 350. Spray bundt or angel food cake pan. Place a heaping T. of chilled sausage mixture in center of each roll. Pinch the edges together to form a filled ball of dough. Repeat with remaining rolls. Place balls in layer of bundt pan. Scatter the cubed butter on top. Place in oven and bake until golden brown, about 10 minutes. Reheat remaining cheese in microwave until completely melted and hot, 45 seconds-1 minute. Remove monkey bread from pan and place on platter. Pour heated cheese into the center of the monkey bread and serve immediately!
Sour Cream Coffee Cake
3 c. SR flour
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
2 c. sour cream
1 1/2 t. vanilla extract
Filling:
2 c. brown sugar
1 c. sugar
3 t. cinnamon
2 c. chopped pecans
powdered sugar to dust
Preheat oven to 350. Spray angel food or bundt cake pan. Cream butter and sugar together. Beat until fluffy. Add eggs, sour cream, and vanilla. Set aside. Add flour to butter mixture. Stir until fully combined. Set aside. Add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside. Place 1/3 batter in pan. Place 1/3 filling on top. Repeat for a total of 3 times. Place in oven and bake for 90 minutes, until toothpick inserted in middle comes out clean. Invert onto plate and remove pan. Sprinkle with powdered sugar. Slice and serve. Wrap individual slices in plastic wrap and freeze for an easy breakfast.
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
2 c. sour cream
1 1/2 t. vanilla extract
Filling:
2 c. brown sugar
1 c. sugar
3 t. cinnamon
2 c. chopped pecans
powdered sugar to dust
Preheat oven to 350. Spray angel food or bundt cake pan. Cream butter and sugar together. Beat until fluffy. Add eggs, sour cream, and vanilla. Set aside. Add flour to butter mixture. Stir until fully combined. Set aside. Add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside. Place 1/3 batter in pan. Place 1/3 filling on top. Repeat for a total of 3 times. Place in oven and bake for 90 minutes, until toothpick inserted in middle comes out clean. Invert onto plate and remove pan. Sprinkle with powdered sugar. Slice and serve. Wrap individual slices in plastic wrap and freeze for an easy breakfast.
Monday, May 14, 2018
Cherry Turnovers
13.2 oz puff pastry dough, thawed
24 oz. cherry pie filling
1 egg white, lightly beaten
Preheat oven to 375. Unwrap pastry dough and cut into 8 squares. Place 1-2 heaping tablespoonfuls of filling in center of each square. Brush edges with egg white and fold over. Bake 20-25 minutes until golden brown. Cool.
24 oz. cherry pie filling
1 egg white, lightly beaten
Preheat oven to 375. Unwrap pastry dough and cut into 8 squares. Place 1-2 heaping tablespoonfuls of filling in center of each square. Brush edges with egg white and fold over. Bake 20-25 minutes until golden brown. Cool.
Lemon Bread
3 c. SR flour
1/2 c. butter, softened
2 1/2 c. sugar
4 eggs, room temperature
1/2 t. almond extract, or lemon
1 c. milk, room temperature
2 T. lemon zest
1 c. chopped pecans
6 T. lemon juice
1/2 c. sugar
Preheat oven to 325. Spray 2 loaf pans. Beat butter and 2 1/2 c. sugar until light and fluffy. Add eggs, one at a time. Add almond extract. Add flour, alternating with milk. Mix until blended well. Fold in lemon zest and nuts. Pour into pans. Bake 60-70 minutes until lightly browned and toothpick comes out clean. Combine lemon juice and sugar. Pour over hot loaves. Allow to stand for 10 minutes before removing from pans. Cool before serving.
1/2 c. butter, softened
2 1/2 c. sugar
4 eggs, room temperature
1/2 t. almond extract, or lemon
1 c. milk, room temperature
2 T. lemon zest
1 c. chopped pecans
6 T. lemon juice
1/2 c. sugar
Preheat oven to 325. Spray 2 loaf pans. Beat butter and 2 1/2 c. sugar until light and fluffy. Add eggs, one at a time. Add almond extract. Add flour, alternating with milk. Mix until blended well. Fold in lemon zest and nuts. Pour into pans. Bake 60-70 minutes until lightly browned and toothpick comes out clean. Combine lemon juice and sugar. Pour over hot loaves. Allow to stand for 10 minutes before removing from pans. Cool before serving.
Chewy Oatmeal Raisin Cookies
3/4 c. + 2 T. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1-2 t. vanilla
1 1/2 c. SR flour
1-3 t. cinnamon
3 c. oatmeal flakes
1-1 1/2 c. raisins
Preheat oven to 350. Beat butter and sugars together until creamy.Add in eggs and vanilla. Beat until well incorporated. Add flour & cinnamon. Mix in completely. Add in the oats and raisins. Stirring by hand. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Cool completely. Store tightly covered.
3/4 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1-2 t. vanilla
1 1/2 c. SR flour
1-3 t. cinnamon
3 c. oatmeal flakes
1-1 1/2 c. raisins
Preheat oven to 350. Beat butter and sugars together until creamy.Add in eggs and vanilla. Beat until well incorporated. Add flour & cinnamon. Mix in completely. Add in the oats and raisins. Stirring by hand. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Cool completely. Store tightly covered.
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