Raspberry Delight Fluffy Salad 1 large yogurt 1 large instant pudding 1 large (10 oz.) cool whip 1 pkg. frozen raspberries ---------- Mix together yogurt and pudding. Fold in cool whip and raspberries. Refrigerate for 4 hours.
*This is a fun recipe to play around with. My favorite it (so far) is to use vanilla yogurt and vanilla pudding. But I've tried it with banana pudding. You could also used White Chocolate pudding or any other flavor. I want to try it using frozen strawberries and strawberry yogurt, pudding and cool whip.
Peanut Butter Cup Cheesecake 1-1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup crushed cream-filled chocolate sandwich cookies 6 tablespoons butter, melted 3/4 cup creamy Peanut Butter FILLING: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 cup (8 ounces) sour cream 3 eggs, lightly beaten 1-1/2 teaspoons vanilla extract 1 cup hot fudge ice cream topping, divided 6 peanut butter cups, cut into small wedges ---------- In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Place pan on a baking sheet. Bake at 350° for 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.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Layered Turtle Cheesecake 1 cup all-purpose flour 1/3 cup packed brown sugar 1/4 cup finely chopped pecans 6 tablespoons cold butter FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 1/3 cup packed brown sugar 1/4 cup plus 1 teaspoon all-purpose flour, divided 2 tablespoons heavy whipping cream 1-1/2 teaspoons vanilla extract 4 eggs, lightly beaten 1/2 cup milk chocolate chips, melted and cooled 1/4 cup caramel ice cream topping 1/3 cup chopped pecans GANACHE: 1/2 cup milk chocolate chips 1/4 cup heavy whipping cream 2 tablespoons chopped pecans Optional garnish: pecan halves and additional caramel ice cream topping ---------- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. 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 ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.
Black Cat Cookies 1 cup butter, softened 2 cups sugar 2 eggs 3 tsp. vanilla extract 3 cups all-purpose flour 1 cup baking cocoa 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 24 wooden craft or Popsicle sticks 48 pieces candy corn 24 red-hot candies ---------- In a mixing bowl, cream butter and sugar. Beat in eggs adn vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the cream mixture. Roll dough into 1-1/2 in. balls. Place 3 in. apart on lightly greased baking sheets. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cooke to form ears. For whisers, press a fork twice into each cookie.
Bake at 350 for 10-12 minutes or until cookeis are set. Remove from the oven; immediately press on candy corn for eyes and red-hot candies for noses. Remove to wire racks to cook.
Halloween Night Cookie Puzzle 1 tube (18 oz.) refrigerated sugar cookie dough, softened 1/2 cup all-purpose flour Unblanched almonds 3 cups confectioners' sugar 1/3 cup light corn syrup 2 to 4 Tbsp. water Assorted food coloring, decorating gels, sprinkles and candies ---------- In a large mixing bowl, combine cookie dough and flour. On a parchment paper-lined surface, roll dough into a 14-in x 11-in. rectangle. With Halloween cookie cutters, cut out puzzle shapes bud do not remove them. Slide a baking sheet under the parchment paper and dough. Chill for 5-10 minutes.
Remove shapes; place on an ungreased baking sheet. For handles, press the side of an almond into the center of each puzzle shape. Bake shapes at 350° for 7-9 minutes or until edges are golden brown. While still warm, recut shapes with the same cookie cutters to form neat edges. (if cookies cool too quicly, return to oven until softened.) Remove to wire racks; cool.
Bake large rectangulr puzzle on a parchment paper-lined baking sheet for 12-13 minutes or until edges are golden brown. Immediately recut the shpaes inside the puzzle to form neat edges. Cool completely on a wire rack.
In a small bowl, combine the confectioners' sugar, corn syrup and water until smooth. Tint frosting with food coloring as desired. Frost puzzle and shapes; decorate with decorating gel, sprinkles and candies as desired. Place puzzle shapes inside puzzle.
Dracula Cookies 6 hazelnut truffles 5 oz. white candy coating, chopped 1 green or red Fruit Roll-Up 6 cream-filled chocolate sandwich cookies 1 can (6.4 oz.) black decorating icing 6 slivered almonds, cut in half ---------- Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.
Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2 in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container.
Bone Crunching Meatballs 1 can (8 oz.) sliced water chestnuts, drained 1 egg, lightly beaten 3 Tbsp. soy sauce 1/2 cup chopped green onions (green part only) 1/4 cup dry bread crumbs 2 Tbsp. minced fresh cilantro 1-1/2 tsp. grated lime peel 1-1/2 tsp. minced fresh ginger root 1 garlic clove, minced 1/4 tsp. salt 1/4 tsp. pepper 1-1/2 lb. lean ground turkey 2 Tbsp. canola oil Plum sauce ---------- Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use.
In a bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece.
In a large nonstick skillet, sauce meatballs in oil in batches for 5 minutes or until browned. Transfer to a 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.
Chocolate Macaroon Critters 1-1/2 cups semisweet chocolate chips 1 pkg. (14 oz.) flaked coconut 1-1/4 cups sugar 3/4 cup egg whites (about 6 eggs) M&M's miniature baking bits Red decorating frosting --------- In a microwave, melt chocolate chips; stir until smooth. Cool. In a large bowl, beat the coconut, sugar and egg whites until combined. Beat in melted chocolate. Refrigerate for 2 hours.
Drop by tablespoons 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until tops feel dry. Remove to wire racks to cool.
Using baking bits and frosting, create faces on cookies.
Blood 'n' Guts Dip 2 cups chopped fresh or frozen cranberries 1 cup packed brown sugar 1/2 cup honey 1/4 cup water 1 cup Dijon mustard ---------- In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.
Pretzel Bones 1/4 cup honey 2-1/2 Tbsp. butter 2 Tbsp. chili powder 1 Tbsp. onion powder 1 pkg. (15 oz.) pretzel sticks ---------- In a Dutch oven, melt honey and butter; stir in chili powder and onion powder. Add pretzels; toss to coat. Spread in a single layer in 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 300° for 5 minutes, stirring once. Cool in pans on wire racks. Store in an airtight container.
Frankenstein Cake 1 pkg. (18-1/4 oz.) chocolate cake mix 1 pkg. (8 oz.) cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 1 egg 1/2 tsp. vanilla extract 1 carton (8 oz.) frozen whipped topping, thawed Moss green paste food coloring 1 can (16 oz.) chocolate frosting 1 Swiss cake roll or Ho Ho ---------- Prepare cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, sour cream, sugar, egg and vanilla until smooth. Drop by tablespoonfuls about 1 in apart onto batter.
Bake at 350° for 40-45 minutes or until center is firm when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
To make Frankenstein, cut a piece of cake from the head (about 10in. x 7-3/4 in) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for another use. Position head, neck and ears on a covered board.
Place 1/4 cup whipped topping in a small bowl; tint dark green with moss green food coloring. Cut a small hole in the corner of a small plastic bag; insert round pastry tip #3 and fill with tinted topping. Set aside.
Tint remaining whipped topping moss green. Frost face, neck and ears, building up areas for the forehead, nose and cheeks. With reserved dark green topping, pipe mouth, stitches on neck and forehead and eyes with pupils.
Cut a hole in the corner of a pastry or plastic bag; insert pastry tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top of head to forehead and about 4 in. down sides of head. Cut cake roll in half widthwise; place on each side of neck for bolts. Store in the refrigerator.
My passions include Jesus, 6 awesome nephews, baking, scrapbooking, makeup, cupcakes, kittens, and reading.
I'm a payroll specialist by day, a Younique Makeup Presenter by night, and a follower of Jesus 24/7.
