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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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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Blueberry Cheesecake

September 6, 2013 Leave a Comment
Blueberry Cheesecake

Blueberry Cheesecake

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

www.tasteofhome.com

 

Savor the best of the blues with this crowd-pleasing blueberry cheesecake.  “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

           Dick Deacon                                                                Lawrenceville, Georgia

 

Blueberry Cheesecake Recipe

Blueberry Cheesecake

40 vanilla wafers, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:   2 pkg. (8 oz. each) cream cheese, softened

½ cup butter, softened

1 ½ cups sugar

4 cups (16 oz.) 4% cottage cheese

2 cups (16 oz.) sour cream

6 Tbsp. cornstarch

6 Tbsp. flour

4 ½ tsp. lemon juice

1 tsp. vanilla

4 eggs, lightly beaten

Blueberry Glaze:   3 ½ cups blueberries, divided

1 cup sugar

2 Tbsp. cornstarch

Edible pansies or violas and fresh mint leaves, optional

In a large bowl, combine the wafer crumbs, pecans and butter.  Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan.  Place on a baking sheet.  Bake at 375 F. for 8 minutes.  Cool on a wire rack.  Reduce to 325 F.

In a large bowl, beat the cream cheese, butter and sugar until smooth.  Process cottage cheese in a blender until smooth; beat into a cream cheese mixture.  Beat in the sour cream, cornstarch, flour, lemon juice and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust.

Return pan to baking sheet.  Bake at 325 F. for 70-80 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

For glaze, puree 2 1/2blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice.  Discard pulp and seeds.

In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Refrigerate until completely cooled.

Remove sides of pan.  Spread glaze over cheesecake.  Sprinkle with blueberries; garnish with pansies or violas and mint if desired.  Refrigerate leftovers.                 14-16 servings

(Recipe for Blueberry Cheesecake was in tasteofhome.com)

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Raspberry Fudge Torte

July 29, 2013 Leave a Comment
Raspberry Fudge Torte

Raspberry Fudge Torte

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

 www.tasteofhome.com

 

This special-occasion cake impressed all who see and taste it.  People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

            Julie Hein                                                                                           York, Pennsylvania

 

Raspberry Fudge Torte Recipe

Raspberry Fudge Torte

1 pkg. devil’s food cake mix (regular size)

1 cup (8 oz.) sour cream

¾ cup water

3 eggs

1/3 cup canola oil

1 tsp. vanilla

1 cup miniature semi-sweet chocolate chips

Ganache:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup heavy cream

1 Tbsp. butter

Raspberry Cream:   1 pkg. (10 oz.) frozen sweetened raspberries, thawed

3 Tbsp. sugar

4 tsp. cornstarch

½ cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in miniature chips.

Pour into (3) three greased and floured 9 inch round baking pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds.  In a small saucepan, combine sugar and cornstarch; stir in raspberry juice.  Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened.  Place in a bowl; chill for 30 minutes.  Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache.  Top with second cake layer and the raspberry cream.  Top with remaining cake layer; spread with remaining ganache.  Store in the refrigerator.             12 serving

(Recipe for Raspberry Fudge Torte was in tasteofhome.com)

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Mexican Lasagna

July 17, 2013 Leave a Comment
Mexican Lasagna

Mexican Lasagna

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

www.tasteofhome.com

 

I collect cookbooks and recipes (this one is from my son’s mother-in-law).  My husband teases me that I won’t live long enough to try half of the recipes in my files!

                              Rose Ann Buhle                                                                                                Minooka, Illinois

 

Mexican Lasagna Recipe

Mexican Lasagna

2 Lbs. ground beef

1 can (16 oz.) refried beans

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

2 Tbsp. taco seasoning

2 Tbsp. hot salsa

4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided

12 oz. uncooked lasagna noodles

1 jar (16 oz.) mild salsa

2 cups water

2 cups (16 oz.) sour cream

1 can (2 ¼ oz.) sliced ripe olives, drained

3 green onions, chopped

1 medium tomato, chopped, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 13×9 inch baking dish, layer a third of the noodles and meat mixture.  Sprinkle with 1 cup of cheese.  Repeat layers twice.

Combine mild salsa and water; pour over top.  Cover and bake at 350 F. for 1hour or until heated through.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese.  Bake uncovered 5 minutes longer.  Let stand for 10-15 minutes before cutting.           12 servings

(Recipe for Mexican Lasagna was in tasteofhome.com)

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Chocolate Peanut Butter Cheesecake

July 5, 2013 Leave a Comment
Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

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

www.tasteofhome.com

 

Family and friends always “ooh” and “aah” when I bring out this tempting cheesecake after holiday dinners!  Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it’s a showstopper.

 

Chocolate Peanut Butter Cheesecake Recipe

 

Chocolate Peanut Butter Cheesecake

Brownie Crust:   ¼ cup butter, cubed

3 oz. unsweetened chocolate

1 cup packed brown sugar

2 eggs

1 ½ tsp. vanilla

2/3 cup flour

1/8 tsp. baking powder

1 oz. semi-sweet chocolate

Filling:   1 jar (12 oz.) creamy peanut butter

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

1 cup packed brown sugar

3 eggs

½ cup sour cream

Topping:   ¾ cup sour cream

2 tsp. sugar

Melted semi-sweet chocolate, optional

In a microwave, melt butter and unsweetened chocolate; stir until smooth.  Set aside.  In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes.  Beat in chocolate mixture and vanilla.  Combine flour and baking powder; gradually add to batter and mix well.  Stir in chopped chocolate.

Spread 1 cup into a greased 9 inch springform pan.  Cover and refrigerate remaining batter.  Place pan on a baking sheet.  Bake at 350 F. for 17-19 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.

For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth.  Add eggs and sour cream; beat on low speed just combined.  Spread remaining brownie batter about 1 ½ inch high around sides of pan, sealing to baked crust.

Pour filling into center.  Bake at 350 F. for 45 minutes or until center is almost set.

For topping, combine sour cream and sugar; spread over filling to within ¾ inch of edges.  Return cheesecake to the oven; turn oven off and let stand for 5 minutes.  Cool on a wire rack for 10 minutes.  Carefully run a knife around pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Drizzle with melted chocolate.  Refrigerate leftovers.            12 servings

(Recipe for Chocolate Peanut Butter Cheesecake was in tasteofhome.com)

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Fantastic Beef Fajitas

May 3, 2013 Leave a Comment
Fantastic Beef Fajitas

Fantastic Beef Fajitas

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

The first time I made these beef fajitas, my family couldn’t get enough.  The next time I had to make a double batch so everyone had enough.  This is a favorite evening meal for me because it fixes up quick.  It would be a good one for entertaining, too—the avocados add a nice dash of color.

                Marla Brenneman                                                                           Goshen, Indiana

               

Fantastic Beef Fajitas Recipe

Fantastic Beef Fajitas

1 lb. beef top sirloin steak or flank steak, trimmed and cut against the grain into ¼ inch strips

Marinade:  3 Tbsp. canola oil

2 Tbsp. lemon juice

1 tsp. dried oregano

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

Fajitas:   ½ medium onion, sliced

1 medium sweet red pepper, sliced into thin strips

2 Tbsp. canola oil, divided

8 flour tortilla shells, warmed

2 avocados, peeled and slice

Salsa

Sour cream

In a large resealable bag, combine marinade ingredients; add beef.  Seal and refrigerate for 3-6 hours or overnight, turning several times.

Discard marinade.  In a skillet, sauté onion and pepper in 1 tablespoon oil until crisp tender; remove from pan.  Add remaining oil and sauté meat until no longer pink, about 4 minutes.  Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream.  Roll tortilla around filling.           4-6 servings

 

(Recipe for Fantastic Beef Fajitas was on www.tasteofhome.com)

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Citrus Cheesecake

May 1, 2013 Leave a Comment
Citrus Cheesecake

Citrus Cheesecake

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

 

Here’s the perfect cheesecake for spring or for a special gathering anytime of year!  The rich, cookie-like crust and creamy filling make the zesty, citrus taste a wonderful surprise.  This dessert takes time to prepare, but one bite will tell you it’s worth it!

Marcy Cella                                                                        L’Anse, Michigan

               

Citrus Cheesecake Recipe

Citrus Cheesecake

½ cup butter, softened

1/3 cup sugar

1 egg yolk

½ tsp. vanilla

1 ¼ cups flour

Filling:   5 packages (8 oz. each) cream cheese, softened

1 ¾ sugar

3 Tbsp. flour

1 ½ tsp. grated lemon peel

1 ½ tsp. grated orange peel

¼ tsp. vanilla

5 eggs, lightly beaten

2 egg yolks. Lightly beaten

¼ cup heavy whipping cream

TOPPING:   1 ½ cups (about 12 oz.) sour cream

3 Tbsp. sugar

1 tsp. vanilla

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg yolk and vanilla.  Combine flour and lemon peel; gradually add to creamed mixture.  Mix until dough forms a ball and pulls away from the sides of the bowl.  Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9 inch springform pan.  Grease bottom.  Between waxed paper, roll half the dough to fit bottom of pan.  Peel off top paper; invert dough onto bottom of pan.  Remove paper; trim dough to fit pan.

Place on a baking sheet.  Bake at 400 F. for 6-8 minutes or until light browned.  Cool completely on a wire rack.

Attach sides of the pan and grease sides.  Pat remaining dough 1 ½ inch up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth.  Add eggs and yolks; beat on low speed just until combined.  Stir in cream just until combined.  Pour into crust.  Return pan to baking sheet.

Bake at 400 F. for 10 minutes.  Reduce heat to 325 F.; bake 55-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Combine topping ingredients; spread over cheesecake.  Refrigerate overnight.          12-14 servings

 

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

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