Chocolate Raspberry Cheesecake by JRI

Chocolate Raspberry Cheesecake
Ingredients:
1 Ready-made pie crust (regular or chocolate graham)
2 – 3 oz. pkgs. of cream cheese, softened
1-14 oz. can of sweetened condensed milk (NOT evaporated)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries (I usually do more than this)

1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy; gradually add in sweetened condensed milk until smooth. Add egg, lemon juice & vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit (do it too fast & they’re sure to float to the top…still yummy, but not as ‘pretty’ when cut). Bake 30-35 minutes or until center is almost set. Cool.
3. Top cheesecake with chocolate glaze (looks nice if you leave ½-1” of cheesecake showing b/n crust & chocolate); chill & garnish with addt’l berries.

Chocolate Glaze:
2-1 oz. squares of semi-sweet baking chocolate
¼ cup whipping cream
Melt ingredients in small sauce pan over low heat until thickened & smooth. Remove from heat.

Dipping Chips

So, I made the cinnamon version of these for Jackson's birthday party and they were a hit! Super easy, and I think they'd be great in a lot of different variations! Bex

Cinnamon Dipping Chips:
Flour tortillas (fajita size0
cinnamon/sugar mixture
butter

Butter flour tortillas and sprinkle cinnamon sugar on them. Use a pizza cutter to cut wedges. Bake at 350 for 10 minutes or until golden brown.

-The cinnamon version is awesome with fruit. Cut up your favorite fruit, sprinkle some powdered sugar on it, and dip away! Perfect for kid treats. Also, I think they'd be great as an alternative to strawberry shortcake! Just use these as your base, top with strawberries and whipped cream.

-Use these to make your own nachos for taco night. Brush with butter and season with some red pepper or something like that.

-Season with garlic powder to use alongside spaghetti or lasagna!

Banana Pudding From Heather

I LOVE this recipe, it is my friends and I won 1st place at our company cook-off with it.

Ingredients:
•1 8 oz. pkg cream cheese
•1 can Eagle Brand milk
•1 large box vanilla instant pudding and pie filling (I do not use instant I use the kind you cook takes longer though)
•1 large carton Cool Whip
•1 large pkg vanilla wafers
•6 bananas
•Lemon juice (I do not use lemon juice but brown bananas don’t freak me out)
•Milk

Directions:
1.Mix (softened) cream cheese.
2.Add Eagle Brand milk and mix.
3.Add pudding and mix (follow directions on pkg but use 2 cups milk if using skim milk and 2 ½ cups milk if using 2% milk).
4.Add ½ carton Cool Whip and mix.
5.Dip bananas in lemon juice and drain. (I skip this step)
6.Layer a large desert bowl with vanilla wafers, sliced bananas, and mixture (layer 2 more times).
7.Top with remaining portion of Cool Whip.
8.Crumble a few wafers on top of Cool Whip.
9.Refrigerate overnight.

Pumpkin Pie Milkshakes

Thanks again to Megs for trying this one out!

Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.
Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!

Mika's In-A-Jiffy Cake

1 can of fruit cocktail (or peaches) in syrup
1 pkg White Jiffy Cake Mix
 
Make cake mix as on box EXCEPT replace water with syrup from fruit.  Drain fruit completely and place on bottom of greased cake pan.  Pour cake mix over top and bake as directed on cake mix package. No need to ice cake, just serve warm.
 
Makes a great and quick dessert!  

Sopapilla Cheesecake from Denise

2 cans crescent rolls

 

Filling :::

2 - 8 oz pkgs Cream Cheese

1 cup sugar

1 tsp vanilla extract

 

Topping:::

1 stick butter

1/2 c sugar

cinnamon to taste (approx 1 Tbsp)

 

Preheat oven to 350.  Spray 9x13 cake pan w/ non-stick spray.  Unroll and then press one can of crescent rolls onto bottom of pan.  Mix filling ingredients and spread on top of first crescent layer.  Lay out 2nd can of crescent rolls on top of filling ingredients.  Mix topping ingredients together and spread on top of 2nd layer of crescent rolls. 

Bake for 30 mins.  Let cool slightly but best when served warm. 

 

Cinnamon Sticky Buns from Denise

1 c packed brown sugar

1/2 c corn syrup

1/2 c butter

1 c coarsely chopped pecans

1/2 c sugar

1/4 c ground cinnamon

2 tubes (17.3 oz each) large refrigerated biscuits

 

In a saucepan, combine the brown sugar, corn syrup and butter.  Cook and stir until sugar is dissolved.  Add the pecans.  Spoon into a greased 9 x 13 pan. 

 

In a shallow bowl, combine sugar and cinnamon.  Cut each biscuit in half; dip in cinnamon-sugar.  Place cut side down over brown sugar mixture.  Bake at 375 for 25-30 mins or until golden brown.  Invert onto serving plate; serve warm. 

 

Fried Ice Cream from Denise

1/2 gallon vanilla ice cream (I use the kind in a box as it is easiest to just slice up and put in pan)

4 cups Corn Flakes, crushed to 2 cups

1 stick of butter, melted

1 cup sugar

1 cup coconut

 

Mix corn flake crumbs, butter, sugar, & coconut and put 1/2 of the mixture in the bottom of a 9 x 13 pan (I usually use a jelly roll pan instead - slightly bigger and not as deep).  Soften ice cream and spread over mixture.  Cover ice cream with remaining mixture.   Freeze 2-3 hours.  Enjoy! 

Easy Oreo Truffles – so easy and SUPER rich from Sunshine

1 pkg Oreo chocolate sandwich cookies, divided

1 pkg (8 oz) Cream cheese, softened

12 oz. Semisweet chocolate OR white chocolate chips, melted

In food processor, crush 9 of the oreos, set aside. Crush the remaining oreos in food processor. Add the cream cheese and mix well. Roll cookie mixture into balls. Dip cookie balls in melted chocolate. Set on wax paper lined cookie sheet, sprinkle w/ oreo crumble garnish and refrigerate. Store covered in refrigerator.

Sunshine's No Oven Peanut Butter Squares- think Reese’s,only BIGGER!

½ c. butter

2 c. powdered sugar

1 ½ c. graham cracker crumbs (one packet out of the box)

1 c. peanut butter

12 oz semi-sweet chocolate

Line 13X9 pan w/foil

Crush graham crackers in food processor. Melt butter in microwave. Add to graham cracker crumbs. Stir in sugar and peanut butter, mix well. Spread into prepared pan. Melt chocolate in the microwave for 1- 1 ½ min, stiring after 1 min. Cool slightly then pour over peanut butter mixture in pan. Score lightly in squares. Refrigerate for 1 hr or until set. Store leftovers (IF THERE ARE ANY!) in the fridge.

Sunshine's Pumpkin Fluff Dip

16 oz frozen whipped topping

5 oz instant vanilla pudding

15 oz solid pumpkin

1 t. pumpkin pie spice

Mix together all the ingredients. Chill in refrigerator. Serve with cinnamon graham crackers and other sweet dippers.

Breastfeeding Cookies

These are full of fiber and brewer's yeast is a natural way to increase your milk supply, plus it's super-healthy!

-2 Tbsp flaxseed meal
-4 Tbsp water
-1 C butter (softened)
-1 C granulated sugar
-1 C brown sugar
-2 eggs
-1 Tsp vanilla
-2 C flour
-1 Tsp baking soda
-1 Tsp salt
-3 C oats
-1 C (or more to taste) dried cranberries (or cherries, raisins, or chocolate chips)
-2 Tbsp brewers yeast (be generous)

Preheat oven to 375 degrees F. Mix flaxseed meal and water; let stand for 5 minutes. Cream butter and sugars. Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanilla to creamed mixture. Beat until blended. Combine flour, baking soda, and salt; add to mixture. Stir in oats, then cranberries, and finally brewers yeast. Scoop onto baking sheet lined with parchment paper. Bake 8-12 minutes. Yields 6 dozen cookies.

You can wrap them in plastic wrap, and throw them into the freezer and then pull one pair out every day to keep from overindulging.

Banana Pudding Cake from Christine

Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans

Directions
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust. Slice 4 of the bananas and put on crust
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Oreo and Fudge Ice Cream cake from Christine

(So yummy and rich cut in small slices!)

Ingredients
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Directions
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.

Oreo Cream Cheese Balls from Mika

1 pkg oreos

1 pkg cream cheese (8 oz)

Almond bark (choc and white)

Crumble and mix one package of oreos and 8 oz package of cream cheese. Roll into one inch balls. Melt chocolate and sprinkle over balls. Refrigerate for one hour.

(Notes: I use a melon baller to scoop into balls.)

Mika's Monkey Bread

4 tubes refrigerator biscuits

1 1/3 cup sugar

2 tsp cinnamon

1 stick margarine

1 tsp vanilla

Cut biscuits into fourths. Mix together 2/3 cup sugar and 1 tsp cinnamon. Roll each piece of biscuit in sugar/cinnamon mixture. Place around bundt pan. Combine remaining sugar, cinnamon, margarine and vanilla. Boil. Pour over biscuits. Bake for 40 min at 350. Turn immediately onto plate and serve warm.

Can be wrapped in foil and reheated.

Five-Minute Fudge by Rachael Ray

Another yummy one from Nat!

1 bag semisweet chocolate morsels (12 ounces)

9 ounces butterscotch morsels (3/4 of a 12 ounce bag)

1 can sweetened condensed milk (14 ounces)

1 teaspoon vanilla extract

1 can or package of walnut halves (8 ounces) optional

1/2 cup currants (a couple handfuls) optional

8-inch cake pan, lightly greased with softened butter

Candied red and green cherries, for garnish (optional)

Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Save the empty condensed milk can. Stir in the vanilla and remove the fudge from heat. Add the nuts and currants and stir in immediately. Pour fudge into pan. It will set up almost immediately.

Chocolate Raspberry Cheesecake from Nat

1 Ready crust pie crust, chocolate or regular

6 oz. softened cream cheese

1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)

1 egg

3 Tbsp. lemon juice

1 tsp. vanilla extract

1 cup fresh or frozen raspberries

2 (1 oz.) squares semi-sweet baking chocolate

½ cup whipping cream

Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy; gradually add in sweetened condensed milk until smooth. Add egg, lemon juice & vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cream cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool.

In a small saucepan, melt chocolate with whipping cream over low heat until thickened & smooth. Remove from heat & top cooled cheesecake with mixture leaving a little space between the chocolate & the edge of the cake and crust.

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Brie's Chocolate Cake with Peanut Butter Filling and Chocolate Ganache from Jen

Serves 12
2 c. all-purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
¾ c. unsweetened cocoa
2 c. sugar1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 t. vanilla
Peanut Butter Filling:
4 T. unsalted butter, softened
½ c. creamy peanut butter
1 c. powder sugar, sifted
1-4 T. milk
Chocolate Ganache:
10 oz. semi sweet chocolate chips
1 cup half-and-half
1 T corn syrup (give it the sheen)

For cake: Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes (batter will be thin). Pour into two greased and floured 9” round cake pans. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pan.
For filling: In medium bowl, with mixer on medium, beat butter and peanut butter until well blended. Add sugar and beat until combined. Gradually add milk and beat until filling reaches desired consistency (may need slightly more or slightly less milk depending on your preference). For ganache: Place chocolate chips in microwave safe bowl. Add half-and-half and microwave on high for 1 minute. Remove from microwave and stir until chocolate chips are melted. Stir in corn syrup for sheen.
To assemble: Place one cooled cake on serving platter. Spread filling on top of layer. Place other layer on top of filling. Pour chocolate ganache on top of cake and let drizzle over sides.
Store leftover cake in refrigerator.

Mika's EASY Lemon Cake

1 Box Lemon or Yellow Cake Mix
4 Eggs
1 box instant lemon pudding mix
¾ cup water
¾ cup oil
Mix well. Pour into 9 X 12” pan. Cook until toothpick comes out of the center clean. While still hot, use a fork to poke holes in top of cake. Pour lemon glaze over top of hot cake.

Lemon Glaze: 2 cups powdered sugar3 tbsp water¼ cup lemon juice (Makes a very moist cake)

Preheat oven to 350 degrees. Bake for 35 minutes or until toothpick inserted in center comes out clean.