Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 6 yellow cupcakes (unfrosted) 2 pkgs. (8 oz. each) cream cheese, softened 1 Tbsp. butter, softened 1/2 c. sugar 1 tsp. vanilla 1 tub (8 oz.) frozen whipped topping, thawed 1/2 c. multi-colored sprinkles, divided
Directions: Line a 9 inch square pan with foil, with ends of foil extending over the sides. Crumble cupcakes finely into the prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
Beat cream cheese and butter in a medium bowl with a mixer until creamy. Add sugar and vanilla; mix well. Gently stir in whipped topping and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.
Ingredients: 1 ready-to-use refrigerated pie crust (1/2 of a 14.1 oz. pkg.) 1 pkg. (3 oz.) lemon flavored gelatin 1/4 c. loosely packed fresh mint leaves 1/2 c. boiling water Zest and 1/4 c. juice from 1 large lime, divided 1 pkg. (3.4 oz.) vanilla flavored instant pudding 1 1/4 c. milk 3/4 c. thawed frozen whipped topping
Directions: Preheat oven to 375 degrees.
Unroll pie crust and a lightly floured cutting board. Roll to a 12 inch diameter. Use a 3 1/2 inch cookie cutter to cut pastry into 9 rounds, re-rolling scraps as necessary. Place a 12-cup muffing pan upside-down on work surface. Press 1 pastry round onto the bottom and down sides of each of 9 muffin pan cups.
Bake 9-11 minutes, or until golden brown; cool completely. Carefully remove pastry cups from pan.
Combine dry gelatin mix and mint in a small bowl. Add boiling water; stir 2 minutes, or until the gelatin is completely dissolved. Stir in lime juice.
Beat pudding mix, milk and lime zest in a medium bowl with a whisk for 2 minutes. Pour gelatin mixture through a fine-mesh strainer into pudding. Press strained mint leaves into strainer with the back of a spoon to remove as much liquid as possible. Discard strained solids. Whisk pudding and gelatin mixture until blended. Refrigerate 30 minutes or until thickened.
Spoon pudding mixture into pie crusts. Refrigerate 30 minutes, or until firm. Top with whipped topping before serving.
Ingredients: 2 c. vanilla wafer crumbs 3 Tbsp. butter, melted 4 pkg. (8 oz. each) cream cheese, softened 1 3/4 c. sugar, divided 3 Tbsp. flour 1 Tbsp. lemon zest 1/3 c. lemon juice, divided 1/2 tsp. vanilla 4 eggs, 1 separated 2 Tbsp. cornstarch 1/2 c. water Directions: Heat oven to 325 degrees and line a 9x13 baking dish with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake for 10 minutes. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with a mixer until blended. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended (reserve yolk for later use). Pour batter over crust. Bake for 40 minutes or until center is almost set. Cool for 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice. Bring just to a boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
Ingredients: 6 Tbsp. coarsely chopped macadamia nuts 1 (9 inch) baked pastry shell 1 can (6 oz.) frozen limeade concentrate, thawed 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix 2 pkgs. (8 oz. each) cream cheese, softened 3/4 c. powdered sugar 3 medium kiwifruit, peeled, halved lengthwise and sliced 1 carton (6 oz.) lime yogurt 1 1/2 c. frozen whipped topping, thawed Directions: Sprinkle 2 Tbsp. of the nuts in the pastry shell. Whisk together limeade concentrate and pudding mix. In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in sugar. Add limeade mixture; beat well. Transfer 3/4 c. to another bowl; set aside. Spoon remaining limeade mixture into pastry shell. Top with 2 of the kiwifruit. Beat yogurt into the 3/4 c. cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill for 8-24 hours. Garnish with remaining kiwifruit and nuts.
Ingredients: 2 pkgs. (3.4 oz. each) lemon flavor instant pudding 2 c. cold milk 1 Tbsp. fresh lemon juice 1 ready to use graham cracker crumb crust (6 oz.) 1 tub (8 oz.) frozen whipped topping, thawed, divided Directions: Beat pudding mixes, milk and juice with whisk for 2 minutes (pudding will be thick). Spread 1 1/2 c. pudding onto bottom of pie crust. Whisk half of the whipped topping into remaining pudding. Spread whipped topping mixture over pudding layer in crust; top with remaining whipped topping. Refrigerate 4 hours or until firm.
Ingredients: 1 pkg. refrigerated crescent rolls 1/2 can apple pie filling 1/2 c. all-purpose flour 1/4 c. packed brown sugar 2 Tbsp. oats 3 Tbsp. butter, melted Directions: Unroll crescents onto a lightly greased baking sheet. Divide pie filling evenly among crescent rolls and roll into crescent shape, starting with the large end. Prepare crumb topping by combining flour, brown sugar, oats and melted butter. Top crescent rolls with crumb topping. Bake at 350 degrees for 12-14 minutes or until golden brown. Remove from oven and cool slightly before serving.
Ingredients: 1 pkg. (3.4 oz.) vanilla instant pudding 2 c. cold eggnog 1 c. frozen whipped topping, thawed 1 graham cracker pie Additional frozen whipped topping, thawed, for serving, optional Ground nutmeg, for serving, optional Directions: In a large mixing bowl with a hand held mixer, beat pudding mix with eggnog for 2 minutes. Gently fold in 1 c. whipped topping until just combined. Spoon mixture into graham cracker pie crust. Refrigerate at least 4 hours. To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving, if desired.
Ingredients: 2 c. all-purpose flour 1/2 c. shortening 1 large egg 1/4 c. cold water 2 Tbsp. white vinegar FILLING: 10 c. sliced peeled tart apples (about 8 medium) 1 tsp. lemon juice 1/4 c. sugar 1/4 c. packed brown sugar 3 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 Tbsp. butter 1 large egg 1 Tbsp. milk Directions: Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375 degrees. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 9x13 baking dish; dot with butter. On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 3/4 c. thawed lemonade concentrate 1 carton (8 oz.) frozen whipping topping, thawed Yellow food coloring, optional 1 graham cracker crust (9 inches) Directions: In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipping topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.
Ingredients: 1 box (14.1 oz.) refrigerate pie crust (for 2 pies) 1/4 c. unsalted butter 2 c. diced and peeled apples (about 2 large apples) 1/4 tsp. kosher salt 1/4 tsp. nutmeg 1/4 c. light brown sugar, packed 1 tsp. cinnamon 2 Tbsp. flour 1 egg white, beaten GLAZE: 1 1/4 c. powdered sugar 2 Tbsp. milk Directions: Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425 degrees. Dice and peel apples. In a large skillet, melt butter over medium-high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally. While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside. After apples are softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly. Using a 1 Tbsp. scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinch edges over. Poke hand pies with times of a fork to prevent bursting. Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment-lined baking sheet for 15-20 minutes, until lightly browned. While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.
Ingredients: 36 Oreo cookies, divided 1/4 c. butter, melted 4 pkgs. (8 oz. each) cream cheese, softened 3/4 c. sugar 1 tsp. vanilla 1 tub (8 oz.) frozen whipped topping, thawed Directions: Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of a 9x13 pan. Refrigerate until ready to use. Beat cream cheese, sugar and vanilla in a large bowl with a mixer until blended. Gently stir in whipped topping and chopped cookies; spoon over crust. Refrigerate 4 hours or until firm.
Ingredients: 2 c. graham cracker crumbs 1/4 c. sugar 6 Tbsp. butter, melted 1 pkg. (11 1/2 oz.) milk chocolate chips 1 can (12 oz.) evaporated milk, divided 3 pkgs. (8 oz. each) cream cheese, softened 1 jar (7 oz.) marshmallow creme 2 Tbsp. cornstarch 1 tsp. vanilla extract 3 large eggs, lightly beaten 2 1/2 c. miniature marshmallows Directions: Preheat oven to 325 degrees. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 inch up sides of a greased 9 inch springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 c. evaporated milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes. In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining evaporated milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet. Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Ingredients: 1 1/2 . finely crushed peanut butter sandwich cookies 4 pkgs. (8 oz. each) cream cheese, softened 1 c. creamy peanut butter 1 tsp. vanilla 1 c. sugar 4 eggs 1/2 c. seedless strawberry jam Directions: Heat oven to 325 degrees. Line a 9x13 pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan. Beat cream cheese, peanut butter and vanilla in a large bowl with a mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool completely. Spoon jam into microwaveable bowl. Microwave on high for 30 seconds; spread over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.
Ingredients: 34 Ritz crackers, crushed 6 Tbsp. butter, melted 2 large limes, divided 2 pkgs. (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 1/4 c. fresh lemon juice Directions: Heat oven to 350 degrees. Combine cracker crumbs and butter; press onto bottom and up side of a 9 inch pie plate. Bake 10 minutes or until golden brown. Remove from oven; cool 5 minutes. Meanwhile, zest 1 lime; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blender. Add lime juice and lemon juice; mix well. Spoon cream cheese mixture into crust; smooth top. Cut remaining lime into 4 lengthwise quarters, then cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest. Refrigerate 1 hour or until firm.
Ingredients: Pastry for a single crust pie (9 inches) 3 Tbsp. all-purpose flour 1/4 tsp. salt 1 c. water, divided 3/4 c. sugar 6 c. fresh blueberries, divided 1/2 tsp. white vinegar Sweetened whipped cream or ice cream vanilla Directions: On a lightly floured surface, roll pastry dough to an 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edges. Refrigerate 30 minutes. Preheat oven to 425 degrees. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack. In a small bowl, mix flour, salt and 1/3 c. water until blended. In a large saucepan, combine sugar, 1 c, blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust. Refrigerate 4 hours or until filling is set. Serve with whipping cream.
Ingredients: 1 1/2 c. chopped pecans 2 Tbsp. sugar 3 Tbsp. butter or margarine, melted 4 pkgs. (8 oz. each) cream cheese, softened 1 c. sugar 3 Tbsp. flour 1 c. sour cream 1/4 c. Irish cream liqueur 4 eggs Directions: Heat oven to 325 degrees. Combine nuts, 2 Tbsp. sugar and butter; press onto bottom of a 9 inch springform pan. Bake 10 minutes. Meanwhile, beat cream cheese, 1 c. sugar and flour in a large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese batter over crust. Bake 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate cheesecake 4 hours before serving.
Ingredients: Frozen deep-dish pie shell FILLING: 1 1/4 c. sugar, divided 6 Tbsp. cornstarch 1/2 tsp. salt 1 1/4 c. water 2 Tbsp. butter 2 tsp. grated lemon peel 4-5 drops yellow food coloring, optional 1/2 c. lemon juice CREAM CHEESE FILLING: 2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened 3/4 c. confectioners' sugar 1 1/2 c. whipped topping, thawed 1 Tbsp. lemon juice Directions: Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. For lemon filling, combine 3/4 c. sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. For cream cheese filling, beat cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 c. for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
Ingredients: COOKIE DOUGH: 6 Tbsp. butter 1/3 c. dark brown sugar 1/8 c. sugar 1 tsp. vanilla extract 1 c. flour 1 tsp. milk 1/3 c. mini chocolate chips CRUST: 15-20 Oreos 1/4 c. butter, melted FILLING: 8 oz. cream cheese 1/4 c. white sugar 1/4 c. dark brown sugar 8 oz. cool whip 1/2 c. mini chocolate chips, divided Directions: MAKE THE COOKIE DOUGH: Cream the butter, sugar and dark brown sugar. Mix in the vanilla extract. Add the flour and milk and mix thoroughly. The dough will be thick. Mix in the chocolate chips. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter. You can always cut the 3/4 inch balls in half after they are frozen. Freeze the balls of dough. MAKE THE PIE CRUST: Crush the Oreos into a fine crumb (can use a food processor). Mix the Oreo crumbs with the melted butter. Press into the bottom of a greased 9 or 10 pie pan. Set in the freezer while you make the filling. MAKE THE PIE FILLING: Mix the cream cheese, sugar and brown sugar together with a mixer. Mix until smooth. Add the cool whip and mix thoroughly. Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls. Pour the filling into the pie crust. Top with the remaining cookie dough balls and 1/4 cup of mini chocolate chips. Allow to freeze completely before serving.
Ingredients: 1 single pie crust (homemade or store bought) CRUMB: 1 1/2 c. all-purpose flour 3/4 c. packed light-brown sugar 3/4 tsp. ground cinnamon 1/4 tsp. salt Pinch ground cloves 3/4 c. (1 1/2 sticks) unsalted butter, cut into pieces and chilled 1/3 c. chopped walnuts (optional) FILLING: 6 Golden Delicious apples (2 3/4 lbs.), peeled, cored and cut into 1/2 inch dice 3/4 c. packed light-brown sugar 1/4 c. all-purpose flour 1/2 tsp. ground cinnamon Pinch ground cloves 1 Tbsp. confectioners' sugar Directions: Arrange a rack in the lowest slot of your oven. Heat oven to 375 degrees. Roll out pastry to an 11 inch circle and fit into a 9 inch pie plate. Decoratively crimp edge. Refrigerate until you are ready to add filling. Crumb: combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts, if using. Filling: in a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. Spoon filling into pie shell, mounding slightly in the center. Top filling with crumb topping. Place on small foil-lined baking sheet. Bake at 375 degrees for 30 minutes. Reduce temperature to 350 degrees; bake 30 minutes more, until fruit is tender. Loosely tent pie with aluminum foil during last 20 minutes. Cool for at least 1 1/2 hours (can be made a day ahead. Cover pie and store at room temperature). Dust with confectioners' sugar before serving.
