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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Rhubarb Berry Cheesecake Pie

June 24, 2013 Leave a Comment
Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

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

www.tasteofhome.com

 

As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina

 

Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

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

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in tasteofhome.com)

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Lemony Blueberry Layered Pie

May 4, 2013 Leave a Comment
Lemony Blueberry Layered Pie

Lemony Blueberry Layered Pie

I was looking through Taste of Home magazine and there was this Lemony Blueberry Layered Pie recipe that was quick and easy.  There was also LUCKYLEAF.COM at the bottom of the page, so I looked further.  I keyed in “Luckyleaf.com”, and TONS of recipes showed up on the screen…such as: Amaretto Peach Cobbler, Cherry Chocolate Macaroon Pie, and so much more.  Go to Luckyleaf and be AMAZED.

Lemony Blueberry Layered Pie Recipe

Lemony Blueberry Layered Pie

1 Graham Cracker Crust for a 9 inch pie

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

1 (14 oz.) can sweetened condensed milk

¼ cup powdered sugar

1 (3.4 oz.) box instant lemon pudding mix

2 tsp. fresh lemon zest

¼ cup freshly squeezed lemon juice

1 (21 oz.) can Lucky Leaf Premium Blueberry Pie Filling

Combine cream cheese, condensed milk and powdered sugar in a large bowl.  Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.

Add pudding mix, lemon zest and lemon juice; mix until well blended.  Spoon about half of Lucky Leaf Premium Blueberry Pie Filling evenly into bottom of graham cracker crust.  Spoon lemon-filling mixture on top and spread evenly.  Cover and chill for at least 1 hour.

Spoon remaining blueberry filling on top just before serving.  Garnish with lemon zest if desired.

(Recipe for Lemony Blueberry Layered Pie was in Taste of Home magazine, April/May 2013.)

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Chocolate Lemon Cream Bars Recipe

September 13, 2012 Leave a Comment

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

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 making the Chocolate Lemon Cream Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Magic Cookie Bars Recipe

July 17, 2012 Leave a Comment

For the past 5 years, I have been making cookie and cakes for my husband’s office. I LOVE to bake, so it’s so easy to bake 3 different every week.   Here is the Magic Cookie Bars recipe, which I make for his office.

Magic Cookie Bars Recipe

 

Magic Cookie Bars

½ cup margarine

1 ½ cups graham cracker crumbs

1 (14 oz.) can Sweetened Condensed Milk (NOT evaporated milk)

1 (6 oz.) package semi-sweet chocolate chips

1 (3 ½ oz.) can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350F. (325F for glass dish).  In 13×9 inch baking pan, melt margarine in oven.  Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients; press down.  Bake 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

(Recipe for the Magic Cookie Bars is from Ladies’ Home Journal, February, 1988)

 

Hope you enjoyed making the Magic Cookie Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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