Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment
red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake.  Sometimes I substitute canned cream cheese frosting for the filling.

       Judi Dexheimer                                                                   Sturgeon Bay, Wisconsin

 

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

 Finely chopped pecans

 

Preheat oven to 375 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, sour cream, food coloring, vinegar and vanilla.  In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets.  Bake 8-10 minutes or until edges are set.  Cool on pans 2 minutes.  Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans.  Refrigerate until serving.           2 dozen

 

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

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Holly and Eggnog Pie

December 18, 2013 Leave a Comment
Holly and Eggnog Pie

Holly and Eggnog Pie

 

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season.  It definitely says “Christmas”.  I had made this pie for my friend and I gave it to her 2 days before Christmas.  She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½  cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes.  Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan.  Trim dough even with edge of pan.  To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust.  From dough scraps, make twenty-four ¼ inch balls.  Beat egg white in small bowl.  Brush edge of crust with egg white.  Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups.  Add red food color to one and green food color to the other, mix well.  With small brush, paint green mixture on leaves; paint red mixture on berries.  Bake at 450 F. for 9 to 11 minutes or until lightly browned.  Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin.  Cook over medium heat, stirring constantly until gelatin is dissolved.  Remove from heat; set aside.  In large mixer bowl, combine powdered sugar, margarine and cream cheese.  Beat at low speed until light and fluffy.  Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog.  Beat on high speed until smooth.  Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust.  Refrigerate until firm, about 4 hours.  If desired, sprinkle with nutmeg.  Store in refrigerator.         10 servings

TIPS:  If desired, cut and paint additional holly leaves and berries to decorate surface of pie.  Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned.  Position on pie as desired.

Unused pie crust dough can be baked into sweet treats.  Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture.  Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

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Cranberry-Swirl Cheesecake Bars

December 16, 2013 Leave a Comment
Cranberry-Swirl Cheesecake Bars

Cranberry-Swirl Cheesecake Bars

 

This dessert combines the best parts of cheesecake – an unctuous creamy filling and a cookie crumb crust – in an easy-to-make bar.  Jellied cranberry sauce creates the vibrant swirl of flavor and color.  Chill the bars at least 2 hours before serving.

 

Cranberry-Swirl Cheesecake Bars Recipe

Cranberry-Swirl Cheesecake Bars

20 chocolate wafer cookies, coarsely broken

¼ cup semi-sweet chocolate chips

1 Tbsp. plus 1/3 cup sugar, divided

3 Tbsp. unsalted butter, melted

¾ cup (14 oz., can) jellied cranberry sauce

1 tsp. grated orange peel

2 (8 oz. each) cream cheese, softened

1 egg

1 egg yolk

½ tsp. vanilla

Heat oven to 350 F.  Line 8 inch square baking pan with foil, leaving edges slightly overhanging; lightly coat bottom with cooking spray.  Pulse cookies, chocolate chips and 1 tablespoon of the sugar in food processor until finely ground.  Add butter; pulse until moist clumps form.  Press into bottom of pan.

Bake 8 minutes or until set. Cool completely on wire rack.

Meanwhile, puree cranberry sauce and orange peel in food processor until smooth; remove.  Pulse cream cheese and remaining 1/3 cup sugar in clean food processor until smooth.  Add egg and egg yolk one at a time, pulsing briefly until blended.  Add vanilla; pulse just until blended.  Pour over crust.

Pour cranberry mixture in large spoonfuls randomly over top of cheesecake mixture.  Run thin knife gently through batter to swirl.

Bake 25 to 30 minutes or until cheesecake is just set but not firm and toothpick inserted in center comes out clean.  Cool completely in pan on wire rack.  Refrigerate 2 hours or overnight until firm.  Use foil to remove bars from pan before cutting.  Store in refrigerator.               16 bars

 

(Recipe for Cranberry-Swirl Cheesecake Bars was in Cooking Club magazine, Winter 2014)

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Cranberry Layer Cake

December 15, 2013 Leave a Comment
Cranberry Layer Cake

Cranberry Layer Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

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Pistachio Cheesecake

December 14, 2013 Leave a Comment
Pistachio Cheesecake

Pistachio Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth.  I’ve never seen cheesecake disappear so quickly!

                Karen Ankerson                                                                            Manistee, Michigan

Pistachio Cheesecake Recipe

Pistachio Cheesecake

2 cups flour

½ cup ground almonds

½ cup cold butter

6 pkgs. (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

2 pkgs. (3.4 oz. each) pistachio pudding mix

5 eggs, lightly beaten

Chocolate syrup, optional

Whipped cream and chopped pistachio, optional

In a small bowl, combine the flour and almonds; cut in butter until crumbly.  Press onto the bottom and 1 ¼ inch up the sides of a greased 10 inch springform pan.  Bake at 400 F for 10 minutes.

Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place pan on a baking sheet.  Reduce heat to 350 F.  Bake for 55-60 minutes or until the center is almost set.  Cool on wire rack for 10 minutes.  Carefully run a knife around edge on pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Slice cheesecake; drizzle slice with chocolate syrup.  Garnish with whipped cream and pistachios if desired.                    12-14 servings

 

(Recipe for Pistachio Cheesecake was on www.tasteofhome.com)

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Decadent Brownie Swirl Cheesecake

December 11, 2013 Leave a Comment
Decadent Brownie Swirl Cheesecake

Decadent Brownie Swirl Cheesecake

 Recipe provided courtesy of Taste of Home magazine.  Fine more great recipes at

www.tasteofhome.com

It may look fancy, but this cheesecake is so simple.  The secret is the speedy crust – it’s from a packaged brownie mix!  You don’t need to be an experienced cook to make the elegant chocolate swirls on top – anyone can do it!

 

Decadent Brownie Swirl Cheesecake Recipe

Decadent Brownie Swirl Cheesecake

1 package fudge brownie mix (13×9 inch pan size)

Filling:   4 packages (8 oz. each) cream cheese, softened

1 cup sugar

4 eggs, lightly beaten

3 tsp. vanilla or 1 tsp. almond extract and 2 tsp. vanilla)

Fresh raspberries, optional

Chocolate curls, optional

 

Prepare brownie mix according to package directions for chewy fudge brownies.  Set aside 2/3 cup batter; spread remaining batter into a greased 9 inch springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.  Bake at 350 F. for 25-28 minutes (brownies will barely test done).  Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in eggs and vanilla on low speed just until combined.  Stir 1/3 cup into reserved brownie batter; set aside.  Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter.  Repeat layers.  Cut through batter with a knife to swirl the chocolate cheesecake batter.

Place in a large baking pan; add 1 inch of hot water to large pan.  Bake at 325 F.  for 1 ½ hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.   Refrigerate overnight.  Remove sides of pan.  Garnish with raspberries and chocolate curls if desired.

16 servings

 

(Recipe for Decadent Brownie Swirl Cheesecake came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Spiced Pumpkin-Swirl Cheesecake

November 25, 2013 Leave a Comment
Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

 

My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA

 

Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

 

Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

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Loaded Mashed Potatoes

November 24, 2013 Leave a Comment
Loaded Mashed Potatoes

Loaded Mashed Potatoes

 

Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida

 

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes

 

3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings

 

(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)

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Pumpkin Cheesecake Pie

November 13, 2013 Leave a Comment
Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

 

If you’re looking for a classic autumn dessert, try this pumpkin cheesecake pie.  It’s a winner at potlucks and on the Thanksgiving table.  The gingersnap crust forms a spicy sweet foundation.

 

Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie

1 ½ crushed gingersnap cookies

1 Tbsp. sugar

¼ cup butter, melted

Filling:   2 packagers (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

2 eggs, lightly beaten

1 can (15 oz.) solid-pack pumpkin

1 tsp. cinnamon

¼ tsp. ground nutmeg

1/8 tsp. salt

Topping:   1 cup (8 oz.) sour cream

¼ cup sugar

1 tsp. vanilla

Cinnamon, optional

In a small bowl, combine the gingersnap crumbs and sugar.  Stir in butter.  Press onto the bottom and up the sides of a greased 9 inch deep–dish pie plate.  Bake at 350 F. for 8-10 minutes or until lightly browned.

In a large bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.

Pour into crust.  Bake 35-40 minutes or until center is almost set.

In a small bowl, combine the sour cream, sugar and vanilla.  Spread over pie.  Bake 8-12 minutes longer or until set.  Cool on a wire rack.  Cover and refrigerate for at least 4 hours.  Sprinkle with cinnamon of desired.                  8-10 servings

 

(Recipe for Pumpkin Cheesecake Pie came from Taste of Home (tasteofhome.com)

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Mini Brown Sugar Pecan Pies

October 29, 2013 Leave a Comment
Mini Brown Sugar Pecan Pies

Mini Brown Sugar Pecan Pies

Pecan pie gets updated with a large dose of cute in these individual desserts.  Custard cups are lined with a tender cream cheese crust before being stuffed with a rich caramel-like brown sugar filling generously studded with nuts.  If desired, serve them with a scoop of vanilla ice cream.

Mini Brown Sugar Pecan Pies Recipe

Mini Brown Sugar Pecan Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, softened

5 oz. cream cheese, chilled

Filling:   2 eggs

1 cup packed light brown sugar

3 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

¼ tsp. salt

1 ½ cups coarsely chopped pecans

Whisk flour, sugar and ¼ teaspoon salt in small bowl.  Beat ¾ cup butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerated 30 minutes or until chilled.  (Dough can be made 1 day ahead).

Heat oven to 350 F.  Butter 6 (6 oz.) ovenproof custard cups; place on baking sheet.  Whisk all filling ingredients except pecans in medium bowl until smooth.  Stir in pecans.

On lightly floured surface, roll 1 dough round to 12-inch round, scant ¼ -inch thickness.  With small plate as guide, cut out 2 (5 inch) rounds; reserve dough scraps.  Press dough rounds into custards cups (dough rounds into custard cups (dough will come to about ¼ inch from top).  Repeat with remaining dough.  Roll dough scraps to cut and fill remaining 2 cups.

Spoon about 1/3 cup filling into each cup (filling will come to about ¼ inch from top of crust).

Bake 45 minutes or until crust is light golden brown and filling is puffed and set.  Cool on baking sheets on wire rack 20 minutes or until firm.  Run small knife around edges to loosen crust; remove from cups.  Cool completely on rack.  (Pies can be made 1 day ahead.  Cover and store at room temperature.)

 

(Recipe for Mini Brown Sugar Pecan Pies was in Cooking Club Magazine, Fall 2012)

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