NO BAKE STRAWBERRY CHEESECAKE

No Bake Strawberry cheesecake
/princesspinkygirl.com/no-bake-strawberry-cheesecake

24 Golden Oreos
5 tablespoons butter, melted
8 oz. cream cheese, at room temperature
3/4 cup confectionery sugar
1 teaspoon vanilla
1 16 oz. container whipped topping
1 3.4 oz. package instant cheesecake pudding mix
1 1/2 cups milk
3 cups sliced strawberries
1 1/2 cups heavy cream
3/4 cup confectionery sugar
1 teaspoon vanilla

Crush the oreos in a food processor or in a bag with a rolling pin. Add the butter. Mix together. Pat onto the bottom of the pan or divide among the individual ones. Pat down.

Mix together the cream cheese, confectionery sugar and vanilla. When thoroughly combined fold in half of the whipped topping. Pour the filling over the crust and spread out evenly.

Mix together the pudding mix and milk. Let set 5 minutes. Fold in one cup of the whipped topping. Spread on top of the cream cheese layer evenly.

Slice the strawberries. Spread over the top of the pudding.

Whip the heavy cream. When soft peaks start to form add the vanilla and confectionery sugar. Continue to beat another minute until cream has stiff peaks. Spread on top of the strawberries or pipe on top using a pastry bag and a large star tip. Refrigerate for at least 2 hours before serving.

MOLASSES GINGER DOODLES

YIELD: about 20 small/medium cookies

PREP TIME: 15 minutes

COOK TIME: about 8 to 9 minutes

TOTAL TIME: 3+ hours, for chilling

INGREDIENTS:

Cookies

1/2 cup unsalted butter, softened

1/2 cup dark brown sugar, packed (light brown sugar may be substituted)

1/4 cup granulated sugar
1 large egg

1/3 cup unsulphered molasses (I used robust molasses (dark); light or medium may be used; blackstrap will likely be too pungent)

1 tablespoon vanilla extract

2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda

1/2 teaspoon cream of tartar

Cinnamon-Sugar Coating
1/2 cup granulated sugar
2 to 3 teaspoons cinnamon

DIRECTIONS:

1. Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
4. Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn't suitable for baking until it's been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
6. Cinnamon-Sugar Coating - Add sugar and cinnamon to a small bowl and stir to combine.
7. Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.
8. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don't overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they're extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

CLICK HERE FOR ORIGINAL RECIPE  http://www.averiecooks.com/2014/12/soft-chewy-molasses-gingerdoodles.html

IF YOU LOVE GINGER SNAP COOKIES AND SNICKERDOODLES YOU WILL LOVE THIS RECIPE

ALMOND RASPBERRY SHORTBREAD COOKIES

I made these for a cookie and cocoa party that I had during the holidays and they were such a hit that I made them again for a baby shower and had the same reaction.  These cookies are easy and delicious and the dough can be made ahead of time and refrigerated.

When you are ready to use the the dough just bring to room temperature and gently knead to soften and the roll into balls and follow the rest of the recipe.

Almond Raspberry Shortbread Cookies

Print

Serves: 2 dozen

Ingredients

• 1 C butter, softened
• ⅔ C sugar
• ½ tsp almond extract
• 2 C flour
• ½ C raspberry jam

Glaze

• 1 C powdered sugar
• 1½ tsp almond extract
• 2-3 tsp. milk or whipping cream

Instructions

Cookies

1. Combine butter, sugar and ½ tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
2. Reduce speed and add in flour. Beat until well mixed.
3. Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
4. Form the dough into a ball and cover, refrigerate until firm (at least one hour)
5. Heat oven to 350 degrees
6. Shape dough into one inch balls.
7. Place 2 inches a part on a ungreased cookie sheet.
8. Make an indentation with your thumb in the center of each ball.
9. Fill the indentation with ¼ tsp of jam. Do not overfill
10. Bake for 14 minutes or until edges are lightly browned
11. Let stand 1 minute, remove from cookie sheet and cool completely.

Glaze

1. Combine powdered sugar, 1½ tsp almond extract and enough milk for desired glazing consistency.
2. Drizzled over cool cookie

CLICK ON THE LINK BELOW FOR THE ORIGINAL RECIPE
http://www.yourhomebasedmom.com/the-cookie-jar-raspberry-almond-shortbread-thumbprints/

PUMPKIN PIE CAKE

Crust
1yellow cake mix (set aside 1 cup for topping)
1 cube melted margarine or butter
1 egg
Filling
3 c pumpkin (29 oz can)
2 eggs beaten
3/4 cup sugar
1/2 t salt
4 tsp pumpkin pie spice (cinnamon, cloves, ginger and nutmeg)
2/3 cup evaporated milk
Topping
1/4 cup cold margarine or butter
1 cup reserved cake mix
1/4 cup brown sugar
1 tsp cinnamon

Mix crust and press in 9 x 13 pan.  Mix filling ingredients and pour over crust.  Mix topping ingredients by cutting the cold butter into the cake mix and sugar.  Sprinkle topping over the filling.  Bake at 350 deg for 50 to 60 minutes or until browned on top and set.
Serve warm or cold with whipped cream.

FUDGE NUT BARS

From www.recipegirl.com

Prep time: 20 minutes     Cook Time:  25 minutes

Ingredients:

1 Cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 tblsp.  butter
1/4 tsp. salt
1/2 cup walnuts, finely chopped
2 tsp. vanilla extract, divided
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar, packed
1 egg unbeaten
1 1/2 cup quick cooking oats
1/4 finely chopped walnuts

Directions:
*Preheat oven to 350 degrees.  Spray 9x9 pan or 11x7 pan with nonstick spray
*Melt first four ingredients in the top of the double boiler or carefully over low hear (or microwave).  Remove from heat and add 1/2 cup walnuts and 1 teaspoon vanilla.  Set aside.
*Sift together the flour, baking soda and salt.  Set aside.
*Use an electric mixer to cream together the butter and brown sugar.  Mix in the egg and 1 teaspoon of vanilla.  Stir in the sifted dry ingredients and the oats.
*Press 2/3 of the mixture into the bottom of the prepared pan.  Spread with the chocolate filling mixture.  Crumble the remaining batter over the filling and sprinkle with the walnuts.
*Bake 25-30 minutes, or until lightly browned.  Cool completely and cut into bars.

RUBARB CRUNCH

CRUST:
1 c. Flour
1 c. brown sugar
1 tsp cinnamon
3/4 c. oatmeal (you can substitute shredded wheat, cornflakes, wheaties, grapenuts or any combination of them all)
1/2 c. melted butter
4 c. diced rhubarb (extra makes the recipe more juicy)
SAUCE:
1 c. sugar
1 c. water
2 Tbls cornstarch
1 tsp vanilla

Combine flour, brown sugar, cinnamon, oatmeal and butter. Mix until it crumbles. Press 1/2 the mixture into a 9X13 pan. Cover with rhubarb. In a medium saucepan combine sugar, water, cornstarch and vanilla. Cook until thickened and bubbly. Pour over rhubarb. Top with remaining crumbs. Bake at 300 degrees for 1 hour.
Serve a la mode!
Note* This is also really good if you add some fresh strawberries.

S'MORE COOKIES

S'mores Cookies

Ingredients:

1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (mini chips would be really cute for these cookies)
1/2 cup Jet puffed Mallow Bites
Extra chocolate chips and mallow bits (optional)

*The recipe called for "Mallow bites" and they suggested looking for them at Target, but my Target did not have them.  I found them however, at Albertsons, so check your local supermarket they may have them.  If you can't find them, I think that you could still use regular mini marshmallows. They might not hold their shape like these little marshmallow bits and they will probably melt and turn gooey, but that is one of the best parts of a s'more! 

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
3. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
4. Stir in the Mallow Bits and chocolate chips and mix until just combined.
5. Drop a heaping tablespoon of dough on the baking sheet. I stuck in a few extra chocolate chips and Mallow Bits onto the top of the dough for looks, but you can skip this step if you wish. Keep cookies spread about 1-2" apart. Bake for 6-8 minutes, or until cookies are set. Cool on the baking sheet for 2 minutes and transfer to a wire cooling rack.

Recipe adapted from Two Peas and their Pod and six siters

BEST EVER APPLE PUDDING CAKE

ONE OF THE RECIPES THAT MY FAMILY LOVES THAT IS IN THE OLD PLEASANT VIEW WARD RELIEF SOCIETY RECIPE BOOK DATED 1969.  JESSICA REQUESTED THIS AS HER BIRTHDAY CAKE.  WHAT A GREAT CHOICE BECAUSE I LOVE IT TO.

1/2 CUP SUGAR
1/4 CUP SOFT BUTTER
1 EGG
2 CUP UNPEELED APPLES, SHREDDED
1 CUP FLOUR
1 TSP. SODA
1 TSP. CINNAMON
1/2 TSP NUTMEG
1/2 TSP SALT
1/2 CHOPPED WALNUTS
GRADUALLY ADD SUGAR TO BUTTER, CREAMING WELL.  ADD EGG AND BEAT HARD.  SHRED APPLES MEDIUM FINE, ADD AT ONCE TO CREAMED MIXTURE.  STIR IN SIFTED DRY INGREDIENTS, ADD WALNUTS.  BAKE IN GREASED 8 OR 9 INCH SQUARE PAN AT 350 DEG.  FOR 45 MINUTES.  CUT IN SQUARES AND SERVE HOT WITH BEST EVER PUDDING SAUCE OR WHIPPED CREAM.

BEST EVER PUDDING SAUCE
1/4 CUP BUTTER
1/2 CUP SUGAR
DASH NUTMEG
1 CUP CANNED MILK
1 1/2 TSP. VANILLA
HEAT BUTTER, SUGAR AND MILK OVER VERY LOW HEAT. 10-15 MINUTES.  STIRRING OCCASIONALLY UNTIL BLENDED AND SLIGHTLY THICKENED.  DON'T LET SAUCE BOIL.  ADD VANILLA AND NUTMEG.  SERVE HOT ON HOT PUDDING OR PLAIN CAKE.

CARROT CAKE

AT OUR HOUSE CARROT CAKE IS A FREQUENTLY REQUESTED BIRTHDAY CAKE .
I HAVE BEEN MAKING THIS RECIPE FOR 30 YEARS AND NO ONE EVER GETS TIRED OF IT.
2 1/4 CUP FLOUR
1 1/2 CUP OIL
2 CUP SUGAR
3 EGGS
2 TSP. CINNAMON
2 TSP. SODA
2 CUP CARROTS, SHREDDED
1 TSP. VANILLA
2 CUP COCONUT
1 CUP NUTS (OPTIONAL)
1 CUP DRAINED CRUSHED PINEAPPLE
1 TSP. SALT
MIX AND BAKE AT 350 DEGREES. 55 MINUTES.

CREAM CHEESE TOPPING
1 8OZ PKG CREAMED CHEESE
1 PKG POWDER SUGAR
1T BUTTER
1T VANILLA

Mock Almond Roca

I meant to post this last year, but I forgot. This is a recipe that is traditionally something my family makes every Christmas. It's great to give to neighbors as a treat and pretty much addicting once you start eating it! I was going to take a picture but, I gave a lot of it away and ate the rest before I could! Oh well.

Ingredients:
1 cup butter
1 cup brown sugar
1 bag semi-sweet choc. chips
1 cup chopper almonds
approx. 40 saltine crackers

Directions:
Lay soda crackers on a cookie sheet lined with foil that has been greased. On the stove, melt butter and brown sugar and boil for 2 minutes. Pour over the soda cracker and bake in the oven for 5 minutes at 400 degrees. Remove from oven and sprinkle the chocolate chips on top. Let them melt for a minute or so and then spread it evenly over the top. Sprinkle with chopped nuts. Put in the fridge and allow it to cool. When cooled, you can break it up into bite size pieces. Make sure that you have removed all the foil. Sometimes it's a little tricky to get off. Enjoy!

FROSTED CINNAMON ZUCHINNI BARS

a prepared pantry recipe
3/4 cup butter
1/2 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking powder
2 cups grated zucchini or other summer squash
1 cup chopped nuts
1 cup cinnamon chips

For the Frosting
4 ounces cream cheese
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon lemon juice
water
Preheat the oven to 350 degrees.
1.With your stand-type mixer and with the paddle attachment, cream the butter and the sugars together. Beat in the eggs and vanilla.
2.Beat in the flour and baking powder. Add the zucchini and nuts.
3.Spread into a greased 9 x 13-inch greased baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4.For the frosting, beat the cream cheese and butter together. Add the powdered sugar and continue beating. Add the vanilla and lemon juice. Add just enough water to bring it to spreading consistancy.

THIS ICE CREAM IS SO GOOD AND EASY YOU JUST HAVE TO TRY IT.

2 cups unsweetened thawed, frozen strawberries* My favorite so far is Raspberries!
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups granulated sugar
2 teaspoons lemon juice
1/8 teaspoon salt
Directions
PLACE strawberries in food processor fitted with blade; cover. Pulse until strawberries are small pieces.
COMBINE evaporated milk, strawberries with their juice, sugar, lemon juice and salt in large bowl. Pour into ice cream machine container. Follow manufacturer’s instruction for preparation.
* Any frozen fruit or berry may be used. If using sweetened frozen fruit or berries, reduce sugar to 1/2 cup. Recipe makes about 1 1/2 quarts of ice cream.

I THINK I AM A DESSERT-A-HOLIC

I DON'T THINK DESSERT-A-HOLIC IS A REAL NAME, BUT I THINK THAT IS WHAT I AM BECAUSE THE DESSERT RECIPES ALWAYS JUMP OFF THE PAGE AT ME AND THIS ONE IS NO EXCEPTION...
CHECK OUT THIS LINK FOR THE RECIPE FOR AT BROWN PAPER PACKAGES FOR TWO OF MY FAVORITE THINGS, CHOCOLATE AND ICE CREAM, WELL IT'S REALLY MOUSSE, BUT FROZEN, CLOSE ENOUGH.
Chocolate Mousse Squares
12 Oreo cookies, crushed
1/4 c. (1/2 stick) butter, melted
2-8 oz. packages cream cheese
1 can sweetened condensed milk
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1 c. thawed Cool Whip

MIX crushed cookies and the butter in a foil-lined 9-inch square pan. Press firmly onto the bottom of pan to form crust.
BEAT cream cheese in large bowl with electric mixer on lowspeed until creamy. Gradually add condensed milk, mixing well after each addition. Blend in chocolate. Gently stir in Cool Whip. Spoon mixture over crust; cover.
FREEZE at least 6 hours or overnight. Remove from freezer 15 minutes before serving to soften slightly. Cut into 16 squares and serve. Store leftover dessert in freezer.
I ALWAYS FEEL LIKE I NEED COMPANY TO MAKE DESSERT, SO WOULD SOMEONE COME OVER SO THAT I HAVE A REALLY GOOD REASON FOR MAKING AND EATING THIS ONE.

FROZEN YOGURT

IT'S SUMMERTIME AND TIME FOR HOME MADE ICE CREAM OR IN THIS CASE FROZEN YOGURT. THIS RECIPE IS SO EASY BECAUSE YOGURT IS WHAT YOU USE TO MAKE IT. I HAVE ONLY USED STRAWBERRY FLAVOR, BUT I THINK THAT YOU CAN USE ANY FLAVOR COMBINATIONS.
1 CUP FINELY CHOPPED STRAWBERRIES
1/2 CUP SUGAR
1 TSP. VANILLA
3 (80Z) CONTAINERS STRAWBERRY YOGURT
IN A MEDIUM BOWL, COMBINE STRAWBERRIES, SUGAR AND VANILLA; STIR UNTIL SUGAR IS DISSOLVED. ADD YOGURT; BLEND WELL. PLACE IN ICE CREAM FREEZER; FREEZE 30 TO 35 MINUTES ACORDING TO MANUFACTURER'S INSTURCTIONS.
9 (1/2 CUP) SERVINGS LOW FAT

LEMON BARS

I HAVE MADE THIS RECIPE FOR YEARS AND IT IS SO QUICK AND EASY AND VERY YUMMY.
1 DUNCAN HINES PUDDING RECIPE LEMON CAKE MIX (I USE ANY LEMON CAKE MIX)
1 8 OZ CREAM CHEESE, SOFTENED
1/3 CUP SUGAR
1 TSP LEMON JUICE
1/3 CUP OIL
2 EGGS

MIX DRY CAKE MIX, 1 EGG AND OIL UNTIL CRUMBLY. RESERVE 1 CUP OF MIX.PAT REMAINING MIXTURE LIGHTLY INTO AN UNGREASED 9X13 PAN. BAKE 350 DEG. FOR 15 MINUTES. MEANWHILE, MIX CREAM CHEESE, 1 EGG, SUGAR AND LEMON JUICE UNTIL LIGHT AND SMOOTH.SPREAD OVER BAKED LAYER. SPRINKLE WITH RESERVED CRUMB MIXTURE AND BAKE 15 MINUTES LONGER. COOL AND CUT INTO BARS.

PINEAPPLE PUDDING CAKE

LET ME JUST SAY THIS, I LOVE CAKE! ANY KIND OF CAKE, IF I WERE TO SAY THAT I HAVE A FOOD VICE, CAKE WOULD BE IT.
THIS CAKE IS MOIST, AND TO ME IT FEELS LIKE SPRING. SO WHAT BETTER DAY THAN EASTER SUNDAY TO MAKE THIS YUMMY CAKE.

1 PKG WHITE CAKE MIX, BAKED AS DIRECTED
POKE HOLES IN COOLED CAKE
COVER WITH 1 CAN, UNDRAINED, CRUSHED PINEAPPLE
PREPARE VANILLA INSTANT PUDDING WITH 1 1/2 CUPS MILK AD 8 OZ COOL WHIP
TO PUDDING. PLACE PUDDING MIXTURE OVER THE PINEAPPLE COVER LIGHTLY WITH FLAKED COCONUT.

LEMON SOUR CREAM BUNDT CAKE

THIS IS THE BEST CAKE. YOU MUST LINK OVER TO AMANDA'S BLOG AND GET THIS OH SO DELICIOUS RECIPE. I PROMISE YOU ARE GOING TO WANT TO TRY THIS RECIPE VERY SOON. YOU CAN ALSO CHANGE OUT THE FLAVORS FOR EXAMPLE; YOU CAN USE A CHOCOLATE CAKE MIX AND CHOCOLATE PUDDING AND VIOLA! A DIFFERENT CAKE. THANKS AMANDA.

CAKE BALLS

MY VALENTINE TREAT TO MYSELF AND IF I DON'T EAT THEM ALL, I MIGHT SHARE. CLICK HERE AND HERE FOR CAKE BALL LINKS

Butterscotch chex mix

Cook until begins to boil:
1 1/4 C. Karo corn syrup
1 1/4 C. Sugar
Add:
1 1/4 C. peanut butter
1box corn chex cereal

Spread out on wax paper, while still hot spread mini chocolate chips over the top. Drizzle with melted butterscotch chips. Let dry and enjoy!

BEST EVER APPLE PUDDING

THIS IS ANOTHER ONE OF THOSE NOSTALIC RECIPES THAT I GREW UP WITH AND IS ALWAYS SO GOOD IN THE FALL.

1/2 CUP SUGAR
1/4 CUP BUTTER
1 EGG
2 CUPS UNPEELED AND SHREDDED APPLES
1 CUP FLOUR
1 TSP. SODA
1 TSP. CINNAMON
1/2 TSP. NUTMEG
1/4 TSP. SALT
1/2 C. CHOPPED NUTS (OPTIONAL)
GRADUALLY ADD SUGAR TO BUTTER, CREAMING WELL. ADD EGG AND BEAT HARD.
ADD APPLES TO CREAMED MIXTURE. STIR IN SIFTED INGREDIENTS, ADD NUTS. BAKE IN GREASED 8X8 SQUARED PAN AT 350 DEG. FOR ABOUT 45 MINUTES. CUT INTO SQUARES. SERVE HOT WITH BEST EVER APPLE PUDDING SAUCE OR WHIPPED CREAM.
SERVES 8-9

BEST EVER PUDDING SAUCE
1/4 CUP BUTTER
1/2 CUP SUGAR
DASH OF NUTMEG
1 CUP LIGHT CREA OR CANNED MILK
1 1/2 TSP. VANILLA
HEAT BUTTE, SUGAR AND CREAM TOGETHER OVER VERY LOW HEAT 10-15 MINUTES, STIRRING OCCASIONALLY UNTIL BLENDED AND SLIGHTLY THICKENED. DON'T LET SAUCE BOIL. ADD VANILLA AND NUTMEG. SERVE HOT ON HOT PUDDING OR PLAIN CAKE. YIELD; 1 1/2 CUPS
recipe courtesy of Margaret Jones, Audrey Ellsworth, and Flora Cragun