Apple Crisp

Apples:
4 large apples, peeled and thinly sliced
1 tablespoon lemon juice
2 teaspoons flour
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons water

Topping:
1/2 cup quick-cooking oats
1 1/4 cups flour
1/2 teaspoon cinnamon
1 cup brown sugar
Pinch of salt
1/2 cup melted butter

Preheat the oven to 350^F.  Butter a 2-quart baking dish.

In a bowl, stir the sliced apples with the lemon juice, flour, cinnamon, sugar and water and spoon into the buttered baking dish.

In another bowl, combine the oats, flour, cinnamon, brown sugar, and salt.  Stir in the butter until the mixture is crumbly and well mixed.  Sprinkle the topping mixture over the apples.

Bake at 350^ for about 45 minutes or until bubbly and golden brown.  Remove from oven.  Serve warm.

Yum!

Blackberry Cheesecake Bars

Pre-heat the oven to 350°F.  Line a 9-inch square baking pan with aluminum foil, leaving 1-inch of foil overhanging at 2 opposite sides of the pan.  You'll need this extra foil to lift the cheesecake out of the pan when you're ready to cut it into bars.  Spray the foil with cooking spray. 

Crust:
1/2 cup slivered almonds
1 cup graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon
5 Tbsp butter, melted

Place the almonds in a food processor (I love my Magic Bullet for things like this!) and pulse until the almonds are mostly all ground up.  Combine them in a small bowl with the graham crumbs, sugar cinnamon and butter and stir until the crumbs look sort of like wet sand.  Spread them in the foil lined pan and press firmly into the bottom of the pan.  Bake the crust for 10-12 minutes then remove the pan but don't turn the oven off yet!

Let the crust cool while you prepare the filling.

Filling:
3 (8-oz) packages of Philadelphia Brand cream cheese, softened
1 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
3 eggs
1/3 cup seedless blackberry jam
Fresh blackberries and mint leaves to garnish, if desired

In a large bowl, beat the cram cheese, sugar, flour and vanilla on medium speed until smooth.  On low speed, beat in the eggs, one at a time, just until blended.  Pour into the crust. 

Spoon small dollops of blackberry jam over the filling and then swirl them with a knife to create a marbled effect.  Bake for 35-40 minutes or until set.  Cool in the pan on a wire rack for 1 hour.  Cover pan with foil and refrigerate at least 2 hours (or overnight). 

When you're ready to serve, use the overhanging foil to lift the cheesecake carefully out of the pan.  Cut into bars and top each with a fresh blackberry and a mint leaf to garnish.  

Store, covered, in the refrigerator.

I found this recipe at bettycrocker.com  They are called Blackberry Cheesecake Bites on that site and call for cutting them into 36 bars.  Personally, that's just too small and too much work.  And my husband would laugh at me if I served him a piece of cheesecake that small!  So I cut this into 12 pieces and that seems just about right to me.  These bars taste SO good!  You can't really go wrong with cheesecake for dessert.  However, they took about 1 hour to completely bake and the top cracked so they didn't look as pretty as I would have liked.  But they definitely tasted good!  - New Year's Day, 2014

Easy Southern Peach Cobbler

1/2 cup butter

2 cups sugar, divided

4 cups peaches, fresh or thawed frozen

1 Tbsp lemon juice

1 cup all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

1 cup milk

Ground Cinnamon

Preheat oven to 375 degrees.  Melt butter in a 11X13 baking dish in oven.  Remove from oven when melted.

Mix flour, 1 cup of sugar, baking powder and salt in a small bowl.  Add milk and mix until just mixed. Pour batter into baking dish on top of butter.  Do NOT stir.

Bring peaches, remaining 1 cup of sugar and lemon juice to a boil in a medium sauce pan.  Pour peaches over batter.  Do NOT stir.  Sprinkle with cinnamon.

Bake for 40-45 minutes until the top of the cobbler is golden brown.

Serve with ice cream if desired.

Found on Pinterest...reportedly from Southern Living.  Really, really good! 

Country Apple Dumplings

1 large apple, peeled and cored

1 can refrigerated crescent roll dough

1 stick butter

3/4 cup sugar (I only use 1/2 cup sugar - see note below)

1/2 tsp cinnamon

1/2 can (about 6 oz) Mountain Dew

Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

I found this at allrecipes.com and have been meaning to make it for months....finally got around to it and it was absolutely delicious and really easy.  I cut the original recipe in half.  I do think this is too sweet, so the next time I make it (and there will be a next time!) I'm going to reduce the sugar and see how that turns out.  And I think I'll use a larger pan, because they were too crowded I think.

White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Ingredients

• 2 cups sugar
• ¾ c sour cream (not light)
• ½ cup unsalted butter
• ½ tsp salt
• 1 cup white chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 tsp vanilla extract
• 1 (5 oz) bag dried cranberries (Craisins)

Instructions

1.     Line a 9x13 baking dish with foil and lightly spray with cooking spray.

2.     Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.

3.     Bring mixture to boil over medium heat, stirring frequently.

4.     Continue cooking, stirring occasionally, to soft ball stage (238 degrees).

5.     Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)

6.     Stir in the marshmallow cream and vanilla extract until smooth and blended. Stir in dried cranberries until evenly distributed.

7.     Pour into the baking dish, cool to room temperature.

8.     Chill in refrigerator for several hours before cutting into squares,

9.     Store in an airtight container.

http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Tiramisu Brownie Trifle

Tiramisu Brownie Trifle

Ingredients:

1 package brownie mix (enough to make a 9x13)
Water/Oil/Eggs (follow back of brownie  package for amounts needed)
1 (16 oz) container Whipped Topping, divided
3 oz chocolate bar, dark chocolate
1/2- 1 cup coffee liqueor
1/2 cup water
3 tbsp instant coffee granules
2 (8 oz) packages cream cheese, softened
1 (3 1/3 oz) package vanilla instant pudding

Directions:

Prepare brownie mix as directed on box. Bake and allow to cool completely. Set aside 3/4 cup whipped topping, you'll use this later. Meanwhile, chop up 1/2 the chocolate bar, using a food chopper. For filling, combine 1/2 cup coffee liqueor, water, and instant coffee. Stir until dissolved. In a separate bowl, whisk together cream cheese until smooth. Gradually add in coffee mixture. Combine until smooth. Add pudding mix to cream cheese mixture, whisk until mixture begins to thicken up. Fold in remaining whipped topping and chopped chocolate. Cut brownies into 1 inch cubes. To assemble trifle, place 1/3 brownie cubes on bottom of trifle bowl. Layer 1/3 of filling over brownies. Place a layer of whipped topping on filling layer. Repeat pattern two more times. Grate remaining chocolate bar on top of trifle once assembled.

Original source unknown

Strawberry Cream Cheese Danish

Strawberry Cream Cheese Danish

Ingredients:
1 Frozen Puff Pastry Sheet
4 tsp Strawberry Fruit Spread
4 oz softened Cream Cheese
1/4 cup Sugar
1/2 tsp Vanilla
1 tbsp Heavy Cream
1 Egg
Glaze:
3/4 cup Powdered Sugar
1 tbsp Water
1/8 tsp Vanilla
Directions:
Allow one sheet of frozen puff pastry sheet to sit and thaw for 15 minutes.
Preheat oven to 400.
Cream together the sugar, cream cheese, heavy cream and vanilla until smooth.
Cut puff pastry into 16 rectangles.
Score the edges of each rectangle without cutting all the way through.
Place about a teaspoon of the cream cheese mixture into the center of each.
Top with a little of the strawberry spread and swirl to combine.
Make an egg wash by mixing the egg with 1 tablespoon of water and brush the edges of each.
Bake for 13 minutes or until edges should be golden.
Transfer to a cooling rack to cool completely.
Stir together powdered sugar with 1 tablespoon of water and vanilla.
If too thick add additional water slowly until you reach desired consistency.
Transfer the icing to a zippered sandwich bag and clip off the corner to pipe.
Drizzle over Danish.

Original source unknown

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

Ingredients:

Strawberries:
2 pints fresh strawberries, hulled and cubed
1/3 cup granulated sugar
1 lemon, juiced
1 [21 oz] can strawberry pie filling

Vanilla cheesecake mousse:
2 [8] oz cream cheese, softened
2 cup powdered sugar, divided
4 cup heavy cream, divided
1 Tbsp pure vanilla extract
1 angel food or vanilla pound cake, cubed
Directions:
Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon.   Stir well then set aside to macerate while you make the filling.  Whip together 2 [8] oz softened cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cup heavy cream.  Add 1 Tbsp pure vanilla.  Whip for 2-3 minutes until creamy, fluffy and combined.  In a separate bowl, whip the remaining 2 1/2 cup heavy cream with 1/2 cup powdered sugar, more if desired.  Whip until stiff peaks form.  Fold 2 cup of the whipped sweetened fresh cream into the cheesecake mixture by hand.  Reserve the remaining whipped sweetened fresh cream for the top of the trifle.
Recipe found at: http://www.melissassouthernstylekitchen.com/strawberry-cheesecake-trifle/
Tested by: Donna White Johnson

Sopapilla Blueberry Cheesecake

Blueberry Sopapilla Cheesecake

2 cans 12oz. Pillsbury Big Flaky Crescent rolls
2-8oz Cream Cheese (room temperature)
1  cup Sugar1 tsp. Almond extract

1 stick butter (1/2 cup real butter not margarine)

1/2 pint fresh blueberries

1/2 cup Cinnamon Sugar

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. 

In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp almond extract.

  Spread over top of dough. 

Press Blueberries into the cream cheese. 

Unroll the second can of crescent rolls and place on top of the cream cheese and blueberries mixture pressing seams together again. 

Melt butter and pour over top layer of crescents. 

Mix the 1/2 cup of sugar & cinnamon together. 

Sprinkle cinnamon sugar mixture generously over the top. 

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. 

Cool, slice and enjoy!

Original source: http://barkinghen.blogspot.com/2011_04_01_archive.html

Samoa Truffles

 

Samoa Truffles

Yield: 60 truffles

Prep Time: 1 hour

Ingredients:

• 7 oz sweetened, shredded coconut
• 1 can dulce de leche (14 oz)
• 1 can sweetened condensed milk (14 oz)
• 2 cup Nilla Wafer crumbs (about 7 oz cookies)
• 16 oz dark chocolate wafers

Directions:

1. On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
2. In a glass bowl, add dulce de leche. Microwave for about 1 minute. Stir until smooth. Add in coconut, sweetened condensed milk and cookie crumbs. Stir until well combined.
3. Line a baking sheet with parchment paper. Scoop one tablespoon of mixture onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.
4. Melt chocolate wafers according to package directions (about 1 1/2 minutes in microwave, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper.
5. Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in refrigerator (or freezer) in airtight container.

Original source: http://www.shugarysweets.com/2016/01/samoa-truffles

Samoa Dip

Samoa Dip

Ingredients

• 8 oz. cream cheese, softened
• 8 oz. thawed cool whip
• ½ cup powdered sugar
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar
• ½ cup toasted coconut
• Chocolate sauce for drizzle (recipe follows)
• Caramel sauce for drizzle

Instructions

1. In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
2. Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
3. Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
4. Serve with shortbread cookies, graham crackers or vanilla wafers.

Chocolate Sauce

Ingredients

• 2 cups sugar
• 4 Tbsp. flour
• 3 Tbsp. cocoa
• ½ cup butter
• 1 can evaporated milk
• 1 tsp. vanilla

Instructions

1. Add sugar, flour, cocoa, butter and evaporated milk to a medium to large saucepan and bring to a boil for 2 minutes, stirring consistently.
2. After sauce as boiled for 2 minutes, remove from heat and stir in vanilla.
3. Sauce will thicken as it cools.

Source: http://www.chef-in-training.com/2015/02/samoa-dip/

Shared by Itty Bitty Homestead: https://www.facebook.com/IttyBittyHomestead

Saltine Toffee Crackers

 

Saltine Toffee Crackers

Ingredients

• 40 saltine crackers
• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1 cup chopped pecans
• 12 ounces milk chocolate chips

Directions

1. Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
2. In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly.
3. Pour over saltine crackers and sprinkle with chopped pecans. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
4. Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter.
5. Melt chocolate morsels and spread generously over toffee. Allow chocolate to set and store in airtight 

Orignal source unknown

Pineapple Fluff

Pineapple Fluff

I2 (20 oz.) cans crushed pineapple, drained well

8 oz. block cream cheese, room temperature

1/2 c. powdered sugar

1 tsp. vanilla

1 (8 oz.) tub Cool Whip

1 1/2 c. chopped walnuts, reserve a few for garnish

In a large bowl combine drained pineapple, cream cheese and vanilla. Stir until mixed well. Fold in Cool Whip until combined. Add powdered sugar and walnuts and stir again. Scoop into parfait glasses or dishes. Garnish with extra walnuts. Chill several hours before serving. 

Pina Colada Trifle

Pina Colada Trifle

Ingredients

1 vanilla cake mix

1 - 20 ounce can crushed pineapple

1 - 10 ounce jar maraschino cherries, with stems

1 - 8 ounce package cream cheese, softened

1 - 3.4 ounce box instant vanilla pudding

1 cup milk

11/4 cup shredded coconut, divided

1/2 teaspoon rum extract

1/2 teaspoon coconut extract

2 1/2 cups Cool Whip, divided

Instructions

1. Take 1/4 cup of the shredded coconut and place on a baking sheet. Bake at 350 degrees for 5-8 minutes, stirring often. Watch the coconut in the oven and remove when it starts to brown. Let cool.
2. Drain the pineapple and save the juice. Use the juice in place of the liquid when you make the cake batter. Bake in a 9x13 pan, according to the package directions. Remove and let cool completely. Cut into 1 inch cubes.
3. Beat the cream cheese until creamy. Set aside. Whisk the pudding into the milk until it thickens. Slowly add the pudding and extracts to the cream cheese, beating until creamy. Fold in 1 cup of coconut and 1 cup of Cool Whip.
4. Drain the cherries and set aside 10 cherries. Cut the rest of the cherries in half and pat dry.
5. Place 4 cups of cake cubes in a large bowl. Top with half of the drained pineapple and half the cherries. Spread half of the cheesecake layer over the fruit gently. Repeat the layers. Sprinkle the top with the toasted coconut. Swirl on the remaining Cool Whip and garnish with the reserved cherries. Keep refrigerated until you serve it.

Pecan Pie Bread Pudding

Pecan Pie Bread Pudding

Ingredients

• 1 (16 oz) loaf day old French bread
• 2 and ½ cup milk
• 1 cup half & half
• 4 eggs, lightly beaten
• 1 cup granulated sugar
• 1 Tablespoon vanilla
• ⅛ teaspoon salt
• ½ cup butter, softened
• 1 and ½ cup packed brown sugar
• 1 cup pecan, chopped

Instructions

1. Preheat oven to 350 degrees F.
2. Cube bread the place in a large bowl.
3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes
4. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
5. Pour half of the bread mixture into a 8x8 inch pan.
6. Top with half the pecan mixture.
7. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
8. Top with remaining pecan mixture.
9. Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Original recipe by Paula Jones for CallMePMc.com 

This is really delicious!

Patriotic Trifle

 

Patriotic Trifle

Ingredients

• 1 package (3 ounces) berry blue gelatin
• 1 package (3 ounces) strawberry gelatin
• 2 cups boiling water
• 1 cup cold water
• 2 cups cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 pint fresh blueberries
• 1 quart fresh strawberries, quartered
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

• In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
• Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
• Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings. 

Original source unknown

Nutter Butter Truffles

Nutter Butter Truffles

Ingredients:

*makes about 32 truffles, depending on size*

1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
milk chocolate discs for melting (2-3 cups)
peanut butter for drizzling

Directions:

Crush nutter butters in food processor. Cut up softened cream cheese into chunks and add to food processor.  Pulse until combined into a dough.  Roll into small balls (about 1 inch).  Freeze for 10 minutes on a cookie sheet.  Melt chocolate discs in the microwave on low (50%) power setting, to avoid scorching or burning it.  If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each bout of heat.  Stir until smooth and all chocolate is melted.  Using a toothpick or spoon, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off.   Melt more chocolate, as needed.  Set the truffles on waxed paper to cool.

Microwave some peanut butter (you don’t need too much). Use a spoon or fork to drizzle the peanut butter on top of the truffles. Store in the refrigerator 1 hour or until firm. Keep refrigerated.

Note:  another way to easily coat balls with the melted chocolate, add balls in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl.

Mudslide and Brownie Trifles

 

Mudslide and Brownie Trifles

Serves 7-8 (in 6.5oz glasses)
Ingredients:
Chocolate Pudding with Kahlua Layer:

• 1/3 cup cornstarch
• 1/2 cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1/2 cup plus 4 tablespoon of  Kahlua
• 1 tablespoon vanilla extract

Vanilla Pudding with Bailey’s Irish Cream Layer:

• 1/3 cup plus 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
• 2 tablespoon vanilla extract

Brownie and  Almond Layer:

• 1 1/2 cup of crushed brownie crumb
• 3/4 cup of finely chopped almonds

Instructions:
Chocolate Pudding with Kahlua Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add Kahlua and stir to combine. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.

Assembly:

1. Fill pastry bags with each flavor of pudding.
2. Pipe a chocolate layer onto bottom of glass.
3. Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
4. Pipe vanilla pudding on top of brownie and almond layer.

Original Source unknown
Continue layering by repeating steps 2-4