No-Bake Dreamsicle Cheesecake Recipe

I made these the other day for Ben & I. They were so good that they disappeared before I got a picture. I got the recipe from Craftaholics Anonymous, love this site. http://www.craftaholicsanonymous.net/no-bake-orange-dreamsicle-cheesecakes-recipe

Prep Time: 20 minutes

Ingredients:

• 2 8 ounce packages cream cheese, softened
• 1/2 cup orange juice
• 2-3 teaspoons vanilla extract
• 1 1/2 tablespoons orange zest (zest of 1 large orange)
• 3/4 cup powdered sugar
• 1/2 cup graham cracker crumbs
• whipped cream
• 4 orange sugar candies

Directions:

Beat the cream cheese in a stand mixer, on medium, or food processor until smooth. Add the orange juice, orange zest and vanilla extract. Pulse/mix until everything is well-combined. Then slowly add the powdered sugar. When everything is well combined, turn off your machine.

In the bottom of each glass, evenly place 2 tablespoons graham cracker crumbs. Distribute the cheesecake mixture into the glasses so that it is evenly distributed amongst your glasses. Put the glasses in the refrigerator to chill and set for 2-3 hours.

After the cheesecakes set, top the cream cheese mixture with whipped cream. Garnish with an orange candy.

Note: Taste the cream cheese mixture before assembling to see if you want to add an additional teaspoon of vanilla extract.

Biscuit Cinnamon Roll Ring

This recipe is like a combination of cinnamon rolls and monkey bread.  I found it on jennyrambles.  (I copied her text, but added my own pictures from when I made it this morning.)  For better pictures, click on her link above.  Thank you jennyrambles for this delicious recipe!  My family loved it!

1 1/2 Tubes Grands Flaky Biscuits

3 Tbsp melted butter

1/2 Cup syrup

1/2 Cup brown sugar

1 Tbsp. cinnamon

Optional: 1/2 cup chopped nuts of your choice

bundt/fluted tube pan

cooking spray

**HINT** Make sure you have a plate/platter/bowl whatever big enough to fit the entire biscuit ring when you turn it out from the pan before you have the hot pan out of the oven. Also make sure the plate has some sort of a lip, to catch excess syrup. 

1. Preheat oven to 350. Stir together syrup and melted butter. Spray tube pan with cooking spray, add half butter/syrup mixture to the bottom.
2. Stir together brown sugar, cinnamon and nuts if using. Sprinkle half in bottom of pan. Open biscuits and begin to stack them around the center of the pan, sprinkling a pinch of cinnamon sugar in between each biscuit.
3. Top with remaining butter/syrup and cinnamon sugar.
4. Bake for 20-25 minutes.  WITH POTHOLDERS, hold the edges of the plate and the edges of the pan and flip over, so the pan is now on top and the plate is on the counter. If you are scared to do the flip method, the ring will probably stick together well enough for you to dump it out onto your plate. But remember your working with really hot syrup so be super careful.
5. Enjoy.

 

 

Lemon Cake Mix Cookies

Lemon Cake Mix Cookies

I've really been wanting something lemony lately, but I don't have any lemon recipes.  So I just used a lemon cake mix and followed the recipe for Cake Mix Cookies.  They turned out SO yummy!  I bet they would have been really good dipped in Cool Whip.

1 box cake mix
1/3 cup vegetable oil
2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.


For half the batch I mixed Betty Crocker Pearls Cupcake Gems into the dough.  The kids loved these ones, but they were a bit too crunchy for me.  I liked the soft, chewy, plain ones better.

The Best Carrot Cake Ever

The Best Carrot Cake Ever

Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla extract
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins

Directions:
Preheat oven to 350 degrees.
Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.
Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.
Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting.

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

Cream Cheese Frosting with a Hint of Orange

Ingredients:
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste

Directions:
Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.

I made this for my father-in-law's birthday and he loved it! 

Along with everyone else! 

Then I took pieces to several of my friends and they all gave it a two thumbs up!  Yay!

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies

1 box chocolate cake mix

1/3 cup vegetable oil

2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.

For half of the batch I stuffed 2-3 chocolate chips inside of each ball.  Then there was a warm, gooey, chocolatey surprise when the kids bit into the cookies.

Chocolate Coconut Bars

Source:  MarthaStewart.com

OH...MY...GOSH!!!  THESE...ARE...SO...GOOD!!! 

No kidding, they're amazing!

3 cups finely ground cookies, such as graham crackers or chocolate wafers, or a combination

1/4 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 cup pecan pieces (optional)
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

1.  Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.  (I didn't have parchment paper so I used foil.)
2.  In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.  (I left it in the pan to cool.  Took longer, but I was in no hurry.)
3.  Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4.  Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely.  (I left it in the pan to cool overnight, loosely covered in foil.)

Allow several hours to fully cool and set up.  Then dig in!!  And share with friends--they'll love you forever!





Fourth of July Rice Krispy Treats

I mixed in a bottle of red, white, and blue sprinkles.

Sprinkles make everything more fun!

Congo Squares

My Grandma GG always had these ready for us kids when we would come visit.  Making them reminds me of all the summers we'd go to Utah to see grandma.

2 1/4 c brown sugar
2/3 c softened butter
3 eggs
2 3/4 c flour
1 1/2 tsp baking powder
1 tsp vanilla
1 pk chocolate chips
1 c nuts (optional)

Add butter to sugar and cream well. Add eggs and beat. Add rest of ingredients. Mix well and spread in pan 3/4 inch thick. Bake at 350 degrees for 20 minutes. Cool and cut.

Strawberry Pretzel Dessert

This makes a lovely dessert for Valentine's Day because it is incredibly easy, but looks and tastes totally delicious and it also makes an interesting conversation dessert as no one will be able to guess that the crust is made from pretzels.

• 2 cups crushed pretzels (about 8 ounces) Regular --not mustard flavored
• 3 Tablespoons of sugar
• ¾ cup melted butter
• 8 ounces cream cheese
• 1 cup sugar
• 8 ounces Cool Whip
• 1 large package of strawberry jell-o
• 16 ounces of frozen strawberries
• 1 small can crushed pineapple

To make the crust:

• Crush the pretzels and put them in a medium sized bowl.
• In a small pan on the stove melt the butter, stir in 3 Tablespoons of sugar.
• Pour the melted butter/sugar mix over the crushed pretzels and stir to distribute the butter.
• Press the pretzel mix into the bottom of a greased 9’ by 13-inch pan. (you could also choose to use a 11” by 13-inch cake pan, but I prefer the 9” by 13-inch cake pan.

Bake at 400 degrees for 7 minutes.

Cool for one hour.

• In a large bowl, using a spatula or hand mixer, mix the cream cheese with the cup of sugar. Then, using a wooden spoon or spatula, fold in the Cool Whip.
  
• Spread this concoction over the crust.
• Dissolve jell-o into 2 cups of boiling water.
  
• Add the strawberries and the undrained pineapple.
  
• Chill and then place on top of the cream cheese layer.
  

Continue to chill.

This yummy dessert will feed 15 regular appetite people… fewer if this is their favorite recipe.

This recipe is also good- or better if you substitute raspberry jell-o and raspberries instead of using strawberry jell-o and frozen strawberries.

Of course, this causes me to think of what other flavors you could try.

How would it turn out if you used orange jell-o and mandarin oranges? Or peach jell-o and peaches? Or strawberry-banana jell-o and added some bananas to the strawberry jell-o mixture? Obviously, I will need to try a few more version of the pretzel dessert recipe.

Rainbow Cupcakes

Rainbow Cupcakes - So Easy, So Fun, So Cool!

This is one of those recipes that yields a cool result with just a tiny bit of work.  That's my favorite kind!

Mix up a white cake mix following the directions on the box.  Don't forget to just use the egg whites.  Pour the ready cake mix into seperate bowls.  Add food coloring and stir.  Using a spoon, glop the mixes into the cupcake cups in random orders, layering the colors however you want.  Bake per the time on the box.  Let cool, frost, and enjoy! 

Here are some pictures showing the process:

Double Chocolate Mint Cookies

Ingredients:
3/4 cup butter
1 1/2 c brown sugar
2 T. water
3 c. semi-sweet chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
Andes creme de menthe (enough for each cookie-I used 3 packs)


Directions:
In a large heavy pan, over low heat, melt the sugar, butter, and water.
Add chocolate chips and stir until partly melted, then remove from the stove and continue stirring until all chocolate chips are melted.

Pour into a large bowl and let set for 10 minutes to cool slightly.

With a mixer, beat eggs one at a time add some of the dry ingredients. Pour this mixture into the bowl with the chocolate mixture and then continue adding the remainder of the dry ingredients, beating just until blended. Cover bowl and chill for 1 hour.

Preheat the over to 350 degrees. Line cookie sheets with aluminum foil. Using the small Pampered chef scoop to scoop up uniform sized balls of cookie dough, and then roll them into balls. Bake 10-12 minutes (cookie will crisp as they cool). Remove from heat and immediately place a mint on the top of each hot cookie. Allow the mint to soften, then swirl mint over the cookies.
'
This recipe makes about 80 cookies.

Haystacks

This is a Dearman family favorite that my most wonderful mother-in-law taught me.  I'm not exactly sure why, but I have had to actually call her and ask her for the recipe several times.  Okay, I give you permission to mock me as you scroll down and actually look at the recipe.  Yup, pretty pathetic that I can't remember it!

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 can chow mien noodles

Melt the chips in the microwave in a glass bowl.  I like to do this gradually, like in 1 minute increments at 50% power, stirring after each minute.  Once it's melted, pour the chow mien noodles into the bowl and stir it till all the noodles are coated.  Then scoop onto wax paper in small bunches.  Once they've cooled and hardened, enjoy!

Kirt's Gingerbread house

I bought this cool molded pan to make a gingerbread house. I followed a detailed recipe and turned out great and it did look very beautiful. We sprinkled powdered sugar on it and then took it to some friends.

Kirt thought is was such a cool thing that he wanted to get in on the action. Over the next few days I think he ended making about 8 and taking them to different people.

He mixed a box of brownie mix with a devil's food cake mix, did the math to see how long to cook it, etc. They were all wonderful!

I got lazy and did a few just with a devil's food cake mix, and another chocolate cake mix. His were more solid and smelled really good.

Candy Cane Fudge

1 [12 oz] pkg chocolate chips
1 cube margarine or butter
1 lb powdered sugar
1 tsp vanilla
2 eggs
1 crushed candy cane

Melt the chocolate chips and butter in microwave on defrost or medium heat. Stir throughout melting. In a separate bowl mix powdered sugar, vanilla and eggs, using electric mixer. Once melted, add chocolate mixture and continue mixing.  Place in greased 9x9 square pan.  Sprinkle crushed candy cane over fudge.  Refrigerate for approximately 2+ hours.  Cut and enjoy!

Chocolate Chip Pumpkin Bread

Source:  Taste of Home:  Halloween Party Favorites

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups canned pumpkin

1-1/4 cups vegetable oil

1-1/2 cups semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt, and baking soda.  In another bowl, beat the eggs, sugar, pumpkin, and oil.  Stir into the dry ingredients just until moistened.  Fold in the chocolate chips.  Pour into two greased 8x4x2 inch loaf pans.

Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks. 

Sam LOVES to bake and help in the kitchen!

Pumpkin Bars

4 eggs

1 cup sugar

1 cup vegetable oil (I used ½ cup oil, ½ cup applesauce)

1 (15-oz.) can pumpkin puree

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

Frosting:

1 (8 oz.) cream cheese

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

In a medium bowl, mix eggs, sugar, oil, and pumpkin with mixer until light and fluffy. Add flour, baking powder, baking soda, cinnamon, and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased jellyroll pan. Bake @ 350° for 25-30 minutes. Cool before frosting.

To make the frosting, cream together the cream chesse and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.

Brookies

I made these today! They are so good and were such a hit! Thanks to my friend Yvonne for this awesome recipe.

Click here for Brookies.

Peppermint Melt-in-your-Mouth Cookies

These are really yummy!

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
•
FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions
1. In a small bowl, cream butter and confectioners' sugar until light and fluffy.
2. Beat in extract.
3. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
4. Shape into 1-in. balls.
5. Place 2 in. apart on ungreased baking sheets.
6. Bake at 350° for 10-12 minutes or until bottoms are lightly browned.
7. Remove to wire racks to cool.
8. In a small bowl, beat butter until fluffy.
9. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth.
10. Spread over cooled cookies; sprinkle with crushed candies.
Store in an airtight container.

Rice Krispy Treats

These are practically a staple item at my house. We all LOVE them!! I'm sure everyone knows how to make them, but I still wanted to add them to the blog.


3 T butter or margarine
6 cups Mini Marshmallows
6 cups Rice Krispies

In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Pour and press into lightly greased 9x13 pan. Cool, cut, serve, and enjoy!

A Little Side Note:
Since we make these so often, we like to change it up a bit sometimes.

When pressed into pan, sprinkle some chocolate or butterscotch chips on top. Put in the oven to broil for just a few minutes (long enough to make the chips melty, but not to burn the top). Pull pan out of oven and smear the chips into a frosted-like top coating. Cool and serve!

Sometimes I also add a few scoops of peanut butter to the melting marshmallows. Makes them so yummy!

Zucchini Carrot Cake

My good friend Rachel gave me this recipe. I made it over the weekend and we all loved it. My Dad even said it was better than carrot cake he had at a well known restaurant!

4 eggs

1 ½ cup sugar

2/3 cup oil

2/3 cup applesauce

2 cups grated zucchini

2 cups grated carrot

2 ½ cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 cup coconut

1 cup chopped nuts (opt.)

Beat eggs w/oil, applesauce, and sugar. Gradually add the dry ingredients, zucchini, and carrots. Fold in coconut and nuts. Bake in greased jellyroll (bar) pan @ 350° for 30-35 min., or until cake tests done. This recipe can be halved and cooked in 9x13 pan for same amount of time.

Icing:

6 oz. cream cheese

2 tsp. vanilla

6 Tblsp. Shortening

4 cups powdered sugar