Cappuccino Cheesecake Brownies

February 13, 2013 Leave a Comment
Cappuccino Cheesecake Brownies

Cappuccino Cheesecake Brownies

I used the Pillsbury Mocha Fudge Brownie Mix to make Cappuccino Cheesecake Brownies, which was on the back of the box.  These brownies are out of this world.  So here goes.

Cappuccino Cheesecake Brownies Recipe

Cappuccino Cheesecake Brownies

Brownies:   Crisco Original No-Stick Cooking Spray

1 (19.5 oz.) pkg. Pillsbury Mocha Fudge Brownie Mix

½ cup Crisco Pure Vegetable Oil

¼ cup water

2 large eggs

Cheesecake:   1 (8 oz.) pkg. cream cheese, softened

2 Tbsp. butter, softened

1 Tbsp. cornstarch

¾ tsp. ground cinnamon, divided

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1 egg

1 tsp. vanilla

Frosting:   1/3 cup Pillsbury Creamy Supreme Chocolate Fudge Frosting

Heat oven to 325 F.  Coat 13×9 inch baking pan with no-stick cooking spray.  Prepare brownie mix according to package directions using the oil, water and 2 eggs.  Spread evenly in prepared pan.

Beat cream cheese, butter, cornstarch and ¼ teaspoon cinnamon in medium bowl with electric mixer on medium speed until fluffy.  Add sweetened condensed milk, 1 egg and vanilla.  Beat until smooth.  Pour evenly over brownie layer.  Sprinkle with ½ teaspoon cinnamon.

Bake 48 to 52 minutes or until cheesecake mixture is just set in center.  Cool completely.  Place frosting into corner of 1-quart resealable plastic bag.  Microwave on HIGH  5 seconds.  Cut small corner off bag.  Drizzle over brownies.  Chill before serving.

(Recipe for the Cappuccino Cheesecake Brownies was on the back of the box of Pillsbury Mocha Fudge Brownie Mix.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Pina Colada Macaroons

February 8, 2013 Leave a Comment
Pina Colada Macaroons

Pina Colada Macaroons

A touch of the tropics!  These Pina Colada Macaroons are chewy, moist cookies flavored with candied pineapple with a hint of rum.

Pina Colada Macaroons Recipe

Pina Colada Macaroons

¾ cup sugar

1/3 cup margarine, softened

3 oz. pkg. cream cheese, softened

1 ½ tsp. rum extract

1 egg yolk

1 ¼ cups flour

2 tsp. baking powder

¼ tsp. salt

8 oz. candied pineapple, finely chopped

4 cups flaked coconut

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add rum extract and egg yolk; blend well.  In a small bowl, combine flour, baking powder and salt.  Gradually add flour mixture to creamed mixture; mix well.  Stir in pineapple and 3 cups of the coconut.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.  Shape dough into 1 inch balls.  Gently roll in remaining 1 cup coconut to coat.  Place 2 inches apart on ungreased cookies; flatten slightly.  Bake at 350 F. for 10 to 15 minutes or until light golden brown.  Immediately remove from cookie sheets.      5 dozen cookies

 

(Recipe for Pina Colada Macaroons was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Pistachio Cream Cheese Fingers

February 5, 2013 Leave a Comment
Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

I have been making homemade cookie trays since 1987.  I had made this cookie, Pistachio Cream Cheese Fingers, for my 1st Easter Cookie Trays.  So I hope you enjoy it.

Pistachio Cream Cheese Fingers Recipe

Pistachio Cream Cheese Fingers

1 cup sugar

1 cup margarine, softened

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

1 egg

2 ¼ cups flour

1 pkg. (3 ¾ oz.) instant pistachio flavored pudding and pie filling mix

1 tsp. baking powder

½ tsp. salt

3 oz. (3 squares) semi-sweet chocolate or ½ cup semi-sweet chocolate chips

1 tsp. shortening

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add vanilla and egg; beat well. 

In medium bowl, combine flour, pudding mix, baking powder and  salt.  Add flour mixture to cream cheese mixture; mix well.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.   Grease cookie sheets.  Shape teaspoonfuls of dough into 1 ½ inch fingers.  Place on prepared cookie sheets.  Bake at 350 F. for 9 to 12 minutes or until set.  Cool completely.

In small saucepan, melt chocolate and shortening, stirring constantly until well blended.  Drizzle a small amount of chocolate over each cookie.  Allow chocolate to set before storing.      8 ½ dozen cookies

 

(Recipe for Pistachio Cream Cheese Fingers was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment
Fruit Jewel Cheesecake

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert.  Why don’t you try this Fruit  Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

 Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

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

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F.  In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add sour cream and lemon peel; blend well.  Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking).  Cool.  Refrigerate for several hours or overnight.  Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake.  Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch.  Gradually add orange juice and water.  Bring to a boil over medium heat, stirring constantly.  Stir in lemon juice and lemon peel.  Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Fruit Jewel Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Red Velvet Cheesecake

January 8, 2013 Leave a Comment
Red Velvet Cheesecake

Red Velvet Cheesecake

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

Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu.  The red velvet filling is spiked with cocoa, and topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.

                Karen Dively                                                        Chapin, South Carolina

 

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed

¼ cup butter, melted

1 Tbsp. sugar

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

1 ½ cups sugar

1 cup (8 oz.) sour cream

½ cup buttermilk

3 Tbsp. baking cocoa

2 tsp. vanilla

4 eggs, lightly beaten

1 bottle (1 oz.) red food coloring

Frosting:    1 pkg. (3 oz.) cream cheese, softened

¼ butter, softened

2 cups confectioners’ sugar

1 tsp. vanilla

Place a greased 9- inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap in foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar.  Press onto bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, buttermilk, cocoa and vanilla.  Add eggs; beat on low speed just until combined.  Stir in food coloring.  Pour over crust.  Place springform pan in a large baking pan; add 1-inch of hot water to larger pan.

Bake at 325 F. for 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy.  Add confectioners’ sugar and vanilla; beat until smooth.  Frost  top of cheesecake.  Refrigerate until serving.    16 servings

(Recipe for Red Velvet Cheesecake  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

January 5, 2013 Leave a Comment

Filled Cupcakes

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Filled Cupcakes

3 cups flour

2 cups sugar

½ cup cocoa

2 tsp. baking soda

2/3 cup vegetable oil

2 cups water

2 Tbsp. white vinegar

2 tsp. vanilla

1 tsp. salt

Filling:   1 large package cream cheese

1 egg

1/3 cup sugar

1 (6 oz.) package Chocolate chips

Combine and mix all ingredients.  Fill cupcake tins 2/3 full.

Filling:  Make mixture of cream cheese, egg, sugar, and chocolate chips.  Drop 1 teaspoonful of this mixture into each filled cupcake tin.

Bake 350 F. for 25 minutes.  

 

(Recipe for the Filled Cupcakes Recipe was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Filled Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Holly and Eggnog Pie Recipe

December 9, 2012 Leave a Comment

 

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)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Holly and Eggnog Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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Best-Ever Sugar Cookies Recipe

November 29, 2012 Leave a Comment

Best-Ever Sugar Cookies

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

 

What makes these cookies the best ever?  A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that’s wonderfully easy to work with.

Christy Hinrichs                                                                               Parkville, Missouri

Best-Ever Sugar Cookies Recipe

Best-Ever Sugar Cookies

1 cup butter, softened

1 package (3 oz.) cream cheese, softened

1 cup sugar

1 egg yolk

½ tsp. vanilla

¼ tsp. almond extract

2 ¼ cups all-purpose flour

½ tsp. salt

¼ tsp. baking soda

1/8 tsp. ground nutmeg

Frosting:   3 ¾ cups confectioners’ sugar

1/3 cup water

4 tsp. meringue powder

Assorted colors of liquid food coloring

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Beat in egg yolk and extracts.  Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture.  Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8 inch thickness.  Cut with floured 2 ½ inch cookie cutters.

Place 1 inch apart on ungreased baking sheets.  Bake 375 F. for 8 – 10 minutes or until edges begin to brown.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined.  Beat on high for 4 minutes or until soft peaks form.  Cover frosting with a damp paper towels or plastic wrap between uses.

Working quickly, spread or pipe frosting over cookies; let dry at room temperature for several hours or until firm.  Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies.  Let stand until set.  Store in an airtight container.

Editor’s Note:  Meringue powder is available from Wilton Industries.  Call 800-794-5866 or visit wilton.com.

(Recipe for Best-Ever Sugar Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

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Rocky Road Fudge Bars Recipe

October 23, 2012 Leave a Comment

The Rocky Road Fudge Bars is simply delicious!  It has Chocolate chips, cream cheese,  sugar and nuts…put it all together…its HEAVEN.

Rocky Road Fudge Bars Recipe

Rocky Road Fudge Bars

½ cup margarine

1 oz. (1 square) unsweetened chocolate, chopped

1 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. vanilla

2 eggs

¾ cup chopped nuts

Filling:   8 oz. pkg. cream cheese, softened, reserving 2 oz. for frosting

¼ cup margarine, softened

½ cup sugar

2 Tbsp. flour

½ tsp. vanilla

1 egg

¼ cup chopped nuts

1 cup semi-sweet chocolate chips

Frosting:   2 cups miniature marshmallows

¼ cup margarine

¼ cup milk

1 oz. (1 square) unsweetened chocolate, chopped

Reserved 2 oz. cream cheese

3 cups powdered sugar, sifted

1 tsp. vanilla

Hope you enjoyed the Rocky Road Fudge Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Orange Cheesecake Recipe

October 21, 2012 1 Comment

Orange Cheesecake

When you make this Orange Cheesecake, make it the day before you need it.  Cheesecake always tastes better when it has time to chill.

Orange Cheesecake Recipe

Orange Cheesecake

Crust:   2 cups finely crushed gingersnaps cookies

3 Tbsp. butter, melted

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

1 cup sugar

3 eggs

1 Tbsp. grated orange peel

Topping:   ½ cup water

¼ cup frozen orange juice concentrate, thawed

1/3 cup sugar

1 Tbsp. cornstarch

Heat oven to 325 F.  In medium bowl, combine crust ingredients; mix well.  Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.

In large bowl, beat cream cheese until light and fluffy.  Gradually add 1 cup sugar, beating well.  Add eggs one at a time, beating well after each addition.  Add orange peel; blend well.   Pour into crust lined pan.

Bake at 325 F. for 50 to 60 minutes or until almost set.  Cool 1 hour or until completely cooled.

In small saucepan, combine all topping ingredients; mix well.  Cook over medium heat until bubbly and thickened, stirring constantly.  Cool 5 minutes; spoon over cheesecake.  Refrigerate at least 3 hours or overnight before serving.  Garnish as desired.     16 servings

(Recipe for the Orange Cheesecake was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Orange Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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