No Bake Raspberry Cheesecake Trifle.

 

My inlaws planted raspberry bushes last year.  They didn't expect much of a harvest as the plants usually need some time to establish...turns out they established in no time at all and they had a bumper crop.  Fast forward to this year: same story!!  So, when I was "on vacation" from work last and my mother-in-law asked if I wanted to pick and keep some berries, I jumped at the opportunity!

Of course I froze most of them, but also wanted to try a new recipe that I'd saved to my Food/Recipe Board on Pinterest recently.  Two words: smart move.

No Bake Raspberry Cheesecake Trifle.
(Adpated from My Baking Addition)
1 package/sleeve graham crackers (broken or processed into crumbs)

2 tablespoon sugar
4 tablespoons butter (melted)
1 1/4 cup sugar
2 packages cream cheese (softened)
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
2 8-ounce containers cool whip (thawed)
2 cups fresh raspberries (crushed)

Stir together the graham cracker crumbs, 2 tablespoons sugar, and butter.  Press the mixture into the bottom of a trifle bowl.  Set aside.  Using a mixer, beat cream cheese until smooth.  Beat in remaining sugar, lemon juice, and vanilla.  Once combined fold in cool whip and raspberries by hand.  Pour cheesecake mixture over the top of the crust.  Top with fresh raspberries if desired.

This stuff is so good and pretty (who doesn't love a pretty looking trifle!)  I liked that the cheesecake portion was super light.  It's a great way to enjoy  "cheesecake" without feeling weighed down from the "real" stuff!

My Baking Addition suggests preparing with blueberries or strawberries as well.  I can tell you right now that another one of these are in my near future and will involve blueberries!!

Nutella Brownies with Cheesecake Topping.

Nutella.  I almost guarantee that a.) you've never heard of it or b.) you've heard of it and love it.  True?

Let me clear the air though...  I do not fall into either of these categories.  I've know about Nutella and purchased it on occasion for many years.  But guess what - I don't love it.  (Gasp!)  It's true.  I like it just fine, but it is hardly anything that I would gush about.  (At least until this recipe).

My mom on the other hand...she loves it!  Recently she saw an ice cream recipe and asked if we could make it for her since she does not have an ice cream maker.  We agreed.  When my husband (previously falling to the "a" category above) went about making the ice cream, he too, fell in love with Nutella (category "b").  And now my husband can't get enough Nutella.

This is where the Nutella Brownies with Cheesecake Topping come into play.  I set out to find deliciousness involving Nutella.  And I found it.  These brownies have leaning towards the Nutella lover side of things.

Nutella Brownies with Cheesecake Topping.

(Recipe from Babble via Pinterest; Method Adapted by Me)

Brownie:
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour

Cheesecake Topping:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs

Beat all of the brownie ingredients together.  Pour evenly into a greased 9x13 baking pan.  Using the same bowl, beat all of the cheesecake ingredients.  Carefully pour and evenly spread the cheesecake mixture over the brownie mixture.  Bake in a preheated 350 degree oven for 30-35 minutes.  Allow to cool completely.  This is necessary for the cheesecake to set.  Once cool: enjoy!!  Refrigerate any uneven brownies.

Sounds heavenly, right?  They are.  Oh, and did you notice how simple the recipe is?  And how few dishes will need to be washed?  I LOVE this recipe!

Breakfast Cakes.

This recipe fulfilled by New Year's Resolution (two new recipes each month from my cookbooks) for March! The recipe came to be as a combination of breakfast cake/bread I had eaten before and wanted to recreate along with guidance from two different recipes from two different Taste of Home Cookbooks.


I can't help but be a little surprised and extremely delighted when my baked goods containing yeast turn out.  I've always had a misconception about yeast being a scary ingredient in recipes.  Not anymore!!

Breakfast Cakes
(Recipe by Me with help from The Taste of Home Cookbook & The Taste of Home Baking Book)


Yields 2 cakes


Dough:
1/3 cup water
1/2 cup sour cream
1/4 cup butter (melted)
1/4 cup sugar
1 teaspoon salt
1 egg (slightly beaten)
2 1/2 cups flour
1 tablespoon yeast

Filling:

1 8-ounce package cream cheese

3/4 cup sugar

1 teaspoon vanilla

Icing:

1 1/4 cup powdered sugar

1 teaspoon vanilla

2 tablespoons milk

Per my usual: place all dough ingredients in a bread machine in the order I have them listed.  Do not let your yeast come in contact with anything other than the flour.  Turn your machine on the dough setting and walk away until it's done (do some of this time to prepare the filling by beating the filling ingredients together).  Once the dough is done, divide it in half and roll out into 8x12 (or the like) rectangle.  Top with half of the filling below leaving about half an inch around the outside.  On each side cut one inch strips.  "Braid" the strips over the filling by pulling strips over the filling alternating sides.  Cover and let rise for 30 minutes.  Bake in a 375 degree oven for 20 minutes.  Cool slightly and top with icing (created by mixing the icing ingredients together).  Serve slightly warm or at room temperature.  Store leftovers in the refrigerator.

As I mentioned I was so impressed with how this turned out.  It looked good.  It tasted good.  And it was homemade, not something sitting on the grocery store shelf for several days.  Take the risk: make this!!

Note: I did add some frozen raspberries to one of my cakes.  Of my taste testers, it was a tie on whether the raspberry/cream cheese or plain cream cheese was better.  My vote?  Cream cheese only, please!

White Cake with Cream Cheese Frosting & Blueberry Pie Filling.

This is one of the only ways in which I truly enjoy cake.  And it's all thanks to my husband!  He's been making this cake ever since we started dating nearly seven years ago.  Come to think of it, I've never actually made this.  I always request he make it!

White Cake with Cream Cheese Frosting & Blueberry Pie Filling
(Recipe by Gary)
1 9x13 white cake (made from scratch or a box)
1 large can of blueberry pie filling (raspberry or cherry also work if you prefer)
1 package cream cheese
1 cup powdered sugar
1/4 stick butter
milk to achieve desired consistency

Bake cake according to recipe.  Allow to cool.  Make cream cheese frosting by beating together cream cheese, powdered sugar, butter, and milk.  Frosting should be slightly thinner than most other cream cheese or butter cream frosting.  Adjust the powdered sugar and milk until you've reached desired consistency.  Spread over the top of the cake.  Next spread your pie filling over the top of the cream cheese layer.  Serve immediately or refrigerate until serving.

Note:  This cake will taste good with any consistency of cream cheese frosting!  Keep in mind if the frosting is too thin it will seep into the cake while if it's too thick it will be difficult to spread.  Use your judgement and enjoy!!

Buffalo Chicken Dip.

According to wikipedia:
"A buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter.^[1] Buffalo wings are traditionally served with celery sticks and blue cheese dressing.^[2]

Buffalo wings are named after the culinary dish from Buffalo, New York.^[3] "

Sounds good, right?  If it weren't for the bones in chicken wings I'm sure I'd love them!  And, yes, I know there are boneless ones, but people don't rave about them the same...

Imagine my delight when a co-worker brought in some dip recently.  She called it Buffalo Chicken Dip.  After sampling (and getting the recipe) for the dip I set out to incorporate the same flavors, but with a little more kick and while keeping it as "healthy" as possible.  The result?  A fabulous game time (Go Packers!) or anytime appetizer!

Buffalo Chicken Dip
(Recipe by Me)
2 cups cooked & shredded chicken breast
1 package fat-free cream cheese
1 cup fat-free sour cream
1/4 cup light ranch dressing
3/4 cup Frank's Hot Sauce (or your favorite hot sauce)
1 small package blue cheese crumbs

Place ingredients in a small slow cooker on low heat.  Mix often.  Dip is done once ingredients are combined and heated through.  Serve with crackers, pretzels, celery, etc.

I love how easy this is.  And it's adjustable to your tastes...try a different hot sauce, use more ranch, less blue cheese, add cheddar cheese, forgo the sour cream - the list could go on and on.

Pumpkin Swirl Cheesecake Bars.

Fall baking and cooking is now fully underway at my house.  I want to bake with apples, pears, and pumpkins.  I want to use cinnamon, nutmeg, ginger, and cloves.  I want to make mashed potatoes, stuffing, and hearty soups.  I want to come in from the cool evening air to delicious homemade goodness.  But what I really need to do is slow down!  We won't be able to keep up if I continue as I'm going.  

These pumpkin swirl cheesecake bars were definitely worthy of my weekend time this weekend.  My taste-buds were delighted with the ginger snap crust and swirls of "pumpkiny" goodness. 

Pumpkin Swirl Cheesecake

(adapted from Philadelphia Cheesecakes & More Cookbook)

1 1/2 cups crush ginger snaps

1/2 cup pecans pieces 

1/4 cup butter (melted)

4 8-ounce packages of cream cheese (softened)

1 cup sugar (divided 3/4 & 1/4)

1 1/2 teaspoons vanilla

4 eggs

1 cup canned pumpkin

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

Combine ginger snap crumbs, pecans, and butter.  Press firmly into the bottom of a 9x13 baking dish.  

Preheat oven to 325 degrees.  Beat cream cheese, 3/4 cup sugar, and vanilla.  Add eggs - one at a time.  Beat until well blended after each egg.  Remove 1 1/2 cups mixture and set aside.  Stir the remaining sugar, pumpkin, and spices into the remaining mixture.  Beat until smooth and well combined.  Pour half of the mixture on top of the prepared crust.  Using half of the reserved mixture, drop spoonfuls of mixture on top of pumpkin.  Repeat with remaining mixtures.  Use a knife to cut through the layers to create a swirl effect.

Bake for 45 minutes or until center is almost set.  Cool completely.  Refrigerate.  

Pineapple Cream Cheese Bars.

To recover from the shock of snow and cold in Wisconsin I decided to make these tropical Pineapple Cream Cheese Bars to take me back to the days of flip flops and capris! Whip up a pan of these bars and you'll be well on your way to summer!

I first tasted these bars after purchasing them from a bake sale at work. I remembered liking them... A year later I opened crushed pineapple instead of pineapple rings and needed to figure out something to do with the crushed pineapple. Immediately these bars popped into my head! I tried googling, checked baking websites and blogs, but came up empty handed. I facebooked a neighbor who also works at the clinic and who's department hosted the bake sale. I scored big when I found out she made them and she shared the recipe! Then in March I made these for church fish fries hoping I would get to taste them again, but they never showed up on our table. And now, I made them as part of our mother's day spread.

If you are a little weary of the thought of pineapple and cream cheese - don't be! They remind me of fruit & dip or fruit pizza - both very common fruit and cream cheese eats. I think there were mixed reviews. I thought these were awesome as did several others (thanks Michelle, Lindsay & Linda!). I did get mixed reviews though.

Pineapple Cream Cheese Bars.

(recipe adapted from Neighbor Carol)

Crust:

1 cup butter

2 cups flour

1 cup sugar

Combine ingredients until well mixed. Press the mixture into the bottom of a 9x13 pan. Bake for 10 minutes in a 350 degree oven.

Filling:

2 - 8 oz. packages of cream cheese (softened)

2 tablespoons vanilla

1/4 cup milk

1/4 cup sugar

2 cups crushed & drained pineapple

Beat cream cheese until smooth. Add vanilla, milk, and sugar. Fold in crushed pineapple. Pour over slightly cooled crust.

Topping:

1 cup white chocolate chips

Sprinkle chips over the filling and return bars to the oven. Bake for 20 minutes in a 350 degree oven. Allow bars to cool before cutting. Keep uneaten portions refrigerated.

Although these bars are similar to cheesecake, they are not at all heavy. They are light and airy! I urge you to take a chance and make these. They are definitely a treat worthy of spring!

Chicken Parmesan Bundles.

While these are slightly time consuming, they will be well worth your efforts! They taste so good! And if you are not into spinach I think you could take the basic recipe - use some cheddar cheese and broccoli and get a very different, but probably equally delicious alternative recipe!

Chicken Parmesan Bundles

(Adapted from Kraft)

4 oz. cream cheese softened

1 pkg. (10 oz.) frozen spinach, thawed and well drained

1.25 cups mozzarella and garlic cheese (divided)

6 tablespoon grated parmesan (divided)

3 large boneless skinless chicken breast halves, pounded to 1/4-inch thickness and cut in half the long way

1 egg

12 RITZ Crackers, crushed

1 teaspoon Italian seasoning

1.5 cups spaghetti sauce

Preheat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 tablespoons parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Set aside.

Beat egg in shallow dish. In a separate bowl, mix remaining parmesan, cracker crumbs, and Italian seasoning. Dip each chicken bundle in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is done (165ºF). Remove, top with spaghetti sauce and remaining mozzarella. Return to the oven for 10 more minutes (or until spaghetti sauce is heated and mozzarella is melted.

I served these with some green beans and a piece of garlic toast. These chicken bundles would also be good place upon a bed of spaghetti!!

Ham Roll Ups

Ham Roll Ups are one the quickest, easiest and most delicious appetizers you can whip up. I'm not sure where the original recipe came from, but I believe I first had it when my aunt Cindy brought them to a family gathering. Either way, the are really good but quite addictive - you won't be able to only have one!



Ham Roll Ups

Ham - I used cooked ham from a deli, feel free to use prepackaged lunch meat.
Cream Cheese - 4 oz. or however much is necessary, depending on how many you wish to make
Dill Pickles - 12 to 16

1. Let Cream Cheese soften.
2. Spread Cream Cheese on ham slice.
3. Wrap pickle in ham.
4. Slice and enjoy!

See - very easy! :)

Espresso Chocolate Cheese Squares.

I found this recipe in a packet of holiday dessert recipes using real butter. Not sure if the "real butter" ads are a local or regional thing, but every time I turn on the radio or open a magazine I see an ad for using real butter. And why not!? I use real butter all the time and I bet that some of our family's milk goes to make that butter! If not butter, maybe the cream cheese or the whipping cream!

Espresso Chocolate Cheese Squares

(adapted from Real Butter packet)

Crust:

1 cup all purpose flour

1/4 cup whole wheat flour

3/4 cup powdered sugar

1/4 cup unsweetened cocoa powder

3/4 cup butter (chilled)

1/2 cup miniature semisweet chocolate chips

Filling:

1/4 cup heavy cream

1 tablespoon instant coffee

2 (8 oz.) packages cream cheese (softened)

3/4 cup sugar

1 tablespoon all purpose flour

1/4 teaspoon ground allspice

2 eggs

Glaze:

6 tablespoons miniature semisweet chocolate chips

1 tablespoon heavy cream

1/2 tablespoon butter

1/4 teaspoon instant coffee

Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper.

Combine crust ingredients (minus chocolate chips) in a food processor and pulse until butter is in pea-size pieces. Stir in 1/2 cup chocolate chips. Press into the bottom of prepared pan. Bake 20 minutes and cool slightly.

Meanwhile, stir cream and instant coffee together until coffee is dissolved. Using a mixer, beat cream cheese and butter. Add sugar, flour, and allspice; beat until well blended. Slowly beat in cream/coffee mixture. Add eggs (one at a time) beating until smooth. Pour over crust. Bake 20 to 25 minutes - until edges are slightly puffed and center is set. Cool.

Melt together the glaze ingredients and drizzle over bars. Refrigerate until set. Cover and store in the refrigerate for up to 1 week.

The result - delicious! No need to have coffee with this dessert - the coffee's already in the dessert!

Oreo Truffles & Nutterbutter Truffles.

Remember the last time I made oreo truffles? Click on the words "last time" to get the recipe.

Well, they are still an awesome treat and look ever so sweet dressed up for the Christmas season!

And how about paired with some nutterbutter truffles from Kate @ Framed? (click on "Kate @Framed for the nutterbutter truffle recipe).

Festive Cranberry Cheese Triangles.

I like cranberry. It's tart and tangy and tastes good in all kinds of baked goods! I especially like it paired with oatmeal. And how about when it is easy to make! Yum.

Festive Cranberry Cheese Squares

(recipe from "Eagle Brand - Simple 1-2-3)

2 cups all-purpose flour (I think replacing one-cup with whole wheat flour would add a richer taste...will definitely make that change next time I make these)

1 1/2 cups oatmeal

1 cup butter, softened

3/4 cup brown sugar (plus 1 tablespoon)

1 package cream cheese

1 14-oz. can of sweetened condensed milk

1/4 cup lemon juice

1 16-oz. can whole berry cranberry sauce

2 tablespoons cornstarch

Preheat over to 350 degrees. Line 9x13 baking dish with parchment paper.

In a large bowl, beat flour, oats, butter, and sugar until crumbly. Reserve 1/2 cup crumb mixture. Press remaining crumb mixture firmly on the bottom of prepared pan. Bake 15 minutes or until lightly browned.

Beat cream cheese until fluffy. Gradually beat in milk until smooth; stir in lemon juice. Spread over baked crust.

Combine cranberry sauce, cornstarch, and remaining sugar. Spoon over cheese layer. Top with reserved crumb mixture.

Bake 45 minutes or until golden. Cool and cut into bars.

These are good and easy. They would be a nice addition to work potluck or any other holiday gathering. And of course, I'm sure they would be even better served with a side of ice cream - isn't everything better with ice cream? Must remember you are talking to a farmer's daughter and another farmer's wife. Yeah, we like our ice cream. And butter!

Pumpkin Pie Dip.

Does anyone else prefer their pumpkin pie without the crust? So.much.better.that.way.

My first move upon receiving a slice of pumpkin is to remove the pumpkin from the crust. I then indulge in the season's best flavors. Luckily for me I have a husband with a sweet tooth who is willing to gobble up my crust along with his own selection of pies. And, yes, I say selection, because if there are five choices, he will have a piece of each.

Too bad for him I don't make pie too often. But, this Pumpkin Pie Dip is a good reason that I don't have to make pumpkin pie. This has all the flavors of pumpkin pie without the crust. I'm good with that.

Pumpkin Pie Dip

(recipe unchanged from my mom!!)

1 15-ounce can of pumpkin puree

1 8-ounce package of cream cheese (I use reduced fat/fat free)

2 cups powdered sugar

1/2 teaspoon cinnamon

1/4 ground ginger

Beat cream cheese until smooth. Add remaining ingredients and beat until combined. Chill and enjoy with ginger snaps, graham crackers, or any other favorite dipping food.

And stay tuned for an exciting announcement coming soon!!!

Cranberry Bliss Bars.

Have you heard of Cranberry Bliss Bars before? Maybe at Starbucks? When I visit Starbucks - which is not often - I usually get a frap or an iced mocha. Or a chai tea latte! I can probably count on one hand the number of times I have bought one of their pastries.

This pastry I learned of from my friend. While traveling together last winter she insisted on getting me a Cranberry Bliss Bar to go with my drink. I was impressed with the tasty gem! However, as a seasonal item, I never made it back to get another one.

Fast forward to me googling "Cranberry Bliss Bar" and finding numerous "copy cat" recipes. In hopes of finding the perfect one I modified one of the recipes to my liking. The result - cranberry bliss bars - as good, if not better than original.

Cranberry Bliss Bars

(adapted from Cookie Madness)

Bar:

1 cup butter, softened

1 cup brown sugar

1/3 cup sugar

2 eggs

2 teaspoons lemon juice

1 cup white flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon ground giner

3/4 cup craisins

3/4 cup white chocolate chips

Frosting:

3 ounces cream cheese, softened

2 tablespoons butter, softened

3 cups powdered sugar

2 teaspoons lemon juice

Topping:

handful of craisins

white chocolate to melt and drizzle

Preheat the oven to 350 degrees and line a 9x13 baking dish with parchment paper.

Beat the butter and sugars. Add eggs and lemon juice. Beat until well combined.

Add the dry ingredients and stir until fully incorporated. Add craisins and chips.

Spread batter in pan and bake for 25 minutes or until the edges are slightly browned and a toothpick inserted into the center comes out clean.

Prepare frosting by beating cream cheese and butter until fluffy. Add juice and sugar and beat again until fluffy.

Spread evenly over cooled bars. Top with craisins and drizzle white chocolate. Allow chocolate to set - cut - and enjoy!!

Cream Cheese Cut Out Cookies

Our neighbor (Jean) makes the BEST cream cheese cookies ever, but they aren't a cutout recipe, and I really wanted to make cute, Halloween cutouts... so, I found this recipe in one of Holly's Christmas Cookie Cookbook/Magazine and tried it out. They turned out cute, and were pretty good, but I'll search for an even better one or perform a little "test kitchen" on my own! :) Enjoy!


Cream Cheese Cut Out Cookies

1/2 cup butter, softened

1 3-ounce package cream cheese, softened

1 cup powdered sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups all purpose flour

Combine butter and cream cheese. Beat with an electronic mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

On a lightly floured surface, roll out dough to a 1/4 inch thickness. Cut out images.

Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a preheated 375 degree oven. Bake for 8-10 minutes or until edges are very lightly browned. Cool on cookie sheets for 1 minute. Tran sfer cookies to a wire rack; let cool.

Oreo Truffles.

These truffles are easy and a delicious treat suitable for Halloween or any occasion! They are slightly time-consuming, but not too bad and the end result is definitely worth all efforts. I made them last Christmas and they were a huge hit!

Oreo Truffles.

1 package oreo cookies

1 8-oz package cream cheese (softened)

chocolate for dipping

Combine ingredients in a stand mixer until cookies are crush and combined with the cream cheese. If you do not have a stand mixer you will want to crush the cookies and then combine with the cream cheese. Once combined, refrigerate for a couple hours or overnight. Once chilled, formed into balls and dip into chocolate. Decorate as desired.

While these obviously are not "healthy" I did use fat-free or reduced-fat cream cheese. I figure any little bit helps!!

Oh! AND I think I recall seeing mint oreos. I see some really good potential!!! :)

Pumpkin Whoopie Pies.

My house smells amazing right now. Heidi and I are having a baking day! Be prepared for a flood of delicious posts!!

I'll start with that of pumpkin whoopie pies. I made these last year and fell.in.love. This time I use some whole wheat flour. I enjoy the texture and slightly nutty flavor whole wheat flour adds. Plus its slightly healthy. :)

Pumpkin Whoopie Pies.

3 cups flour (2 cups all purpose, 1 cup whole wheat)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

2 cups brown sugar

1 cup vegetable oil

3 cups pumpkin puree

2 eggs

1 teaspoon vanilla

Combine dry ingredients - mix well - set aside. Combine oil and brown sugar. Mix well. Add pumpkin puree and mix well. Add eggs and vanilla. Mix well. Slowly add dry mixture - stirring as you add.

Drop heaping tablespoon fulls onto baking sheet covered with parchment paper. Bake for 15 minutes in a 350 degree oven.

Cool. Prepare filling.

Pumpkin Pie Cream Cheese Frosting.

1 stick of butter

1 8-ounce package of cream cheese

2 cups powdered sugar

1 teaspoon pumpkin pie spice

Beat butter and cream cheese until smooth. Add powdered sugar and pumpkin pie spice. Beat only until combined.

Assemble whoopie pies by placing a glob of frosting on the flat side of a whoopie pie and sticking a second pie to the frosting (flat sides together).

Refrigerate for a couple hours before serving. These will keep in the refrigerator for 3 days.