Cookies and Cream Ice Cream Cake!

MMmmmm. . . as summer approaches, I can't think if a better way to enjoy ice cream than this!  Cookies and Cream ice cream layered with Hot Fudge and Peanuts. . .it doesn't get any better than this!

COOKIES AND CREAM ICE CREAM CAKE
1 package of Oreos
3 Tbsp melted butter
1 1/2 gallon container of Edy's Cookies and Cream Ice Cream
1 jar Hershey's Hot Fudge Topping
As many peanuts as you like!

1.  Crush Oreos in a food processor until they are just crumbs, and mix with butter!

2.  Press 3/4 of the Oreo mixture into a 9" square pan, set aside the rest of the Oreo Crumbs.

3.  Scoop softened ice cream on top of Oreo crust and spread evenly.

4.  Spread fudge over the top of the ice cream layer.

5.  Top with peanuts and the rest of the Oreo crumbs!

6.  Freeze for several hours until frozen solid!

No Bake Strawberry Cheesecake Dessert Cups!

CONNECT RALLY Cheesecake Dessert Cups!!!!!  LOTS of people requesting the recipe. . .so here it is!!!  Doesn't get much easier (or tastier) than this!!!  

STRAWBERRY CHEESECAKE PARFAIT CUPS

1 batch makes 10 dessert cups!

CRUST

1 package of graham crackers, crushed

2 TBSP melted butter

2 TBSP sugar

Combine ingredients and scoop into cups using the 2 TBSP scoop.

CHEESECAKE FILLING

2 8oz packages of Cream Cheese

1 14oz can of Sweetened Condensed Milk

1 Tsp Vanilla Extract

2 TBSP Lemon Juice

Whip all ingredients together until light and fluffy.  Divide among 10 dessert cups.

STRAWBERRY PUREE

2 cups Frozen Strawberries

¼ cup Sugar

Toss in the microwave and heat till berries are mushy. . .Blend until pureed!

STABILIZED WHIPPED CREAM TOPPING

1 cup Heavy Whipping Cream

¼ cup Powdered Sugar

1 tsp Vanilla Extract

Whip all ingredients together until stiff peaks form. 

Divide Crust, Cheesecake, Strawberries, ad Whipped Cream between ten cups, layering in the order listed!

Heath Toffee No Bake Cheesecake Jars!

Heath.  Cheesecake.  Toffee.  These are just a few simple words to express how much you love someone.  In my case. . .my husband.  He is a HEATH addict.  He loves all things Heath, and he adores anything with caramel in it!  So this idea. . . was all about him.  I just took the "No Bake Cheesecake" recipe I was already using. . .and added a few other items to the mix.  What you get is heaven in a jar. 

HEATH TOFFEE NO BAKE CHEESECAKE JARS

GRAHAM CRACKER LAYER:
1 sleeve of graham crackers crushed
2 Tbsp melted butter
3 Tbsp sugar

1.  Combine all of these ingredients in a bowl and mix utnil combined and crumbly.

2.  Scoop 1 1/2 Tbsp into the bottom of 10 small jars.  This should take up about half of your cracker crumbs.  Save the rest to layer again.


HEATH CHEESECAKE LAYER:
2 8oz bricks of cream cheese, softened
1 14oz can of sweetened condensed milk
1 tsp vanilla extract
1/4 cup lemon juice
1 cup Heath Toffee Bits

1.  Toss the cream cheese and sweetened condensed milk into a bowl and mix until creamy. 

2.  Add in the lemon juice and vanilla.  Whip until light and fluffy.

3.  Fold in the Heath Toffee Bits.

4.  Divide cheesecake in half.  Put half of the cheesecake into a large pastry piping bag, and pipe into the jars on top of the graham crackers.  Reserve the other half for the second layer.










 
CARAMEL LAYER:
1 jar of Mrs. Richards Butterscotch Caramel Topping

1.  Spoon a layer of caramel over the top of the cheesecake filling.

2.  Repeat layers a second time:  cracker crumbs, cheesecake, and caramel.  Top with whipped cream if you desire, or screw the lids on the jars and toss in the fridge!

Sour Cream Pound Cake!

 

Buttery.  Moist.  Delicious. 

It's your basic Sour Cream Pound Cake recipe you see in every cookbook, and on every website.  I just added a simple splash of almond extract in with the vanilla. 

I love the simplicity of a recipe like this.  Nothing fancy, but you can make it what you want.  Omit the almond and toss in some mini chocolate chips and you have a whole 'notha treat.  How about zesting and orange and plopping in some blueberries?  Doesn't that sound good?  Yeah.  Thought so.

I love that you can go with the timeless traditional recipe, or class it up a bit!  

Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
3 cups flour
1 cup sour cream
1 tsp almond extract
1 tsp vanilla extract

1.  Preheat oven to 325.

2.  Cream together butter, sugar, and eggs until light and fluffy.

3.  Add in flour.

4.  Mix in the sour cream, and then the extracts.

5.  Dump into a greased/floured bundt pan, and bake for about 1 hour and 20ish minutes.

6.  Let cool, invert onto a cake plate, and serve!  

Butterfinger Brownie Bottom Cheesecake

I LOVE Cheesecake!   I also NEVER make Cheesecake!  Well, I take that back, it's not never, it's rarely.  I usually make a cheesecake once a year, and it's always for Valentine's Day.  

I look forward to that day every year, and then I have one piece, and I'm done for a while.  It's just such a rich, decadent, heavy, dessert that one piece is all you need!   I have never made this recipe before, but WOW, it's amazing!  

I actually did the baking portion of this recipe last night, knowing I'd need it to be perfectly set and chilled for tonight.  And because I also knew that I'd have a hard time waiting till tonight to try it, I used a few spoonfuls of the brownie batter and cheesecake batter to make a "cupcake" version for my husband and I to try first!   It was just the right amount of peanut butter, with just the right amount of chocolate!  

This isn't your every-day kind of treat, but it's definitely a delicious dessert to make on a special occasion.  My occasion is Wednesday Night Church Small Groups!  It's not really a "special" night, or a night any different than any other Wednesday night, but it's an excuse to try a new recipe! 

Butterfinger Brownie Bottom Cheesecake

Brownie Bottom:
1 package Brownie Mix, any variety

Filling:
3 8oz packages of cream cheese
3/4 cup sugar
1/2 cup peanut butter
2 tsp vanilla
1/2 cup sour cream
3 eggs
1 bag of crushed Butterfingers (Set aside 6 for the topping.)

1.  Prepare brownie batter as directed on box.  Pour into a 9" springform pan, sprayed with nonstick cooking spray.

2.  Bake at 350 until set.  (About 30 minutes.)

3.  In a mixing bowl, blend together cream cheese, sugar, and peanut butter.

4.  Add in eggs one at a time.

5.  Mix in the sour cream and vanilla.

6.   Fold in the crushed Butterfinger Bars.

7.  Pour over the brownie crust, and bake at 300 for about 1 hour.   (Middle of cheesecake should be slightly set, but not firm.)

8.  Cool in refrigerator overnight!!!!!  This is the key to getting the right texture/consistency in cheesecake! 

9.  Top with Peanut Butter Buttercream and Crushed Butterfingers! (Recipe for Buttercream is below.)


PEANUT BUTTER BUTTERCREAM:
1/2 cup butter
1/2 cup peanut butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 or 3 Tbsp milk


1. Prepare cupcakes and let cool completely.

2. Mix together butter, peanut butter, powdered sugar, and vanilla.

3. Stir in milk.

4. Whip frosting till it's light and fluffy.

Works in "cupcake" form as well!

Swedish "Sweetheart" Kringler

Swedish "Sweetheart" Kringler

FIRST LAYER:
1 cup flour
1/2 cup butter
2 Tbsp cold water

1. Mix together all ingredients to form dough.

2. Form dough into heart shape on baking stone.

SECOND LAYER:
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 tsp almond extract

1. In a saucepan, bring water and butter to a boil. Remove from heat.

2. Mix in flour.

3. Beat in eggs, one at a time.

4. Add in almond extract.

5. Spread over the first pastry layer.

6. Bake at 375 for 1 hour.

FROSTING:
2 cups powdered sugar
3 Tbsp heavy cream
2 Tbsp softened butter
1 tsp almond extract

1. Mix together all ingredients and spread over cooled pastry.

2. If you'd like, you can top with toasted almonds.

Christmas Stripes Cake

As far as Holiday Baking goes, this is as simple and as light as it gets. I used a reduced sugar cake mix, sugar free Jello, and Light Sugar Free Cool Whip. The kids loved it.

Christmas Jello Cake

1 pkg. white cake mix, prepared as directed on box.
1 small pkg. red jello
1 small pkg. green jello
1 cup water
1 large container of Lite Cool Whip

1. Pour cake batter into two 8" or 9" pans sprayed with nonstick cooking spray.

2. Cool cakes completely on a wire rack.

3. Put cakes back into pan.

4. Poke holes in cake layers with a large fork at 1/2" intervals.

5. Dissolve red jello in 1/2 cup boiling water.

6. Pour over one of the cake layers.

7. Dissolve green jello in 1/2 cup boiling water.

8. Pour over the other cake layer.

9. Refrigerate for at least 3 hours.

10. Dip bottom of 1 pan in warm water, and invert onto a serving dish.

11. Frost top of that layer with Cool Whip.

12. Dip second pan and invert onto the top of the cake.

13. Frost with Cool Whip!

Strawberry Banana Trifle

This year when all the guys went deer hunting I got together with my sister-in-law and her kids for a fun family night! We had dinner, dessert, chatted, watched a movie, and enjoyed the kids laughing and playing together.
She made homemade chicken nuggets, and a tasty treat called "Pizza Snowballs" and I brought some fruit and a dessert.

I feel like I'm ALWAYS making cupcakes, so I opted for something simpler, and something that did not require any baking. I made a trifle. I mean, you can't really go wrong with a trifle. Layer together a bunch of things that taste good, and all combined, it'll taste great!

Strawberry Banana Trifle

1 small package of banana cream instant pudding
2 cups heavy whipping cream
1/4 cup powdered sugar
5 cups milk
1 large package of instant vanilla pudding
1lb of sliced, fresh, strawberries
4 slices bananas
1 package of Golden Oreos

1. Mix together banana pudding with 2 cups milk and set aside.

2. Whip together the whipping cream, and powdered sugar.

3. Fold together the whipped cream and pudding mixture.

4. In another bowl, combine remaining milk with vanilla pudding. Whisk together and set aside.

5. Layer your dessert. I started with Oroes, and did a layer of Oreos, pudding, strawberries, whipped cream, more cookies, pudding, bananas, etc. Be creative. Layer however you'd like!

Peach Berry Shortcake

I don't know about you. . .but I'm a Sams Club and Costco shopper. Big Time. I buy everything I can there, and fill in with groceries from Target. The last few times I've been to Sam's Club they have had cases (8 GIANT) of peaches for $6.98. They are the BEST peaches ever. You can smell them when you start to get close to them in the store. Perfectly ripe, juicy, and super sweet. I've bought 3 cases this summer already. They just taste like summer. So last night we had my parents and my sister and her fiance over for dinner. This is what I made for dessert. It was a hit. Everyone loved it. Especially my kids. . .who asked for it for breakfast this morning. So good.

Peach Berry Shortcakes

2 1/3 cups Bisquick
1/3 cup sugar
1 tsp vanilla extract
2/3 cup milk
4 Tbsp melted butter
1 cup fresh blueberries
3 cups fresh, diced peaches
Sweetened Whipped Cream

1. Mix together Bisquick, and sugar.

2. In another container, mix together vanilla, milk, and butter.

3. Add the wet ingredients to the dry, and then fold in blueberries.

4. Scoop into muffin pan, sprayed with nonstick baking spray.

5. Bake at 425 for about 10 minutes.

6. Cool and slice each one in half.

7. Top with Sweetened Whipped Cream and Peaches.

8. Then put the top of the shortcake back on.

Cookies and Cream with Strawberries

I'm sure you've all seen the Oreo Cookies and Cream in the deli section of the grocery store. . . that they charge $4.99 for a small container of! This is exactly that. . .at far less than $4.99 a container.

If you eat it right after you make it, your cookies will be crunchy, but if you let it set for a bit, you'll get that creamy consistency with super tasty Oreo pieces. Of course, you can make this without the berries, just like the grocery store, but I LOVE it with the fresh fruit.

I have this listed "full fat" but have made this for far less calories. You can sub sugar free pudding, skim milk, reduced fat Oreos, and Fat Free Cool Whip.

Cookies and Cream with Strawberries

1 large package of Jello Instant Vanilla Pudding

2 cups milk

1 pkg. Oreo cookies, broken into small pieces

1 16oz container of Cool Whip

2 lbs of strawberries

1. Wash and slice strawberries. Once berries are sliced, set them on a towel and let the moisture soak up. This will keep the Cookies and Cream from getting watery.

2. Mix together the pudding and milk.

3. Add in all the Oreos and Cool Whip.

4. Fold mixture until all combined.

5. Add in the strawberries and fold until combined.

6. Refrigerate at least an hour before serving.

Fresh Fruit Pizza!

This is a summertime staple in our house. It's a cookie, topped with a homemade cream cheese fruit dip, and TONS of fresh fruit. I love it. My kids love it, and just about anyone else who's ever had it, loves it too. The cookie crust is the same recipe we use to make out cut out cookies at Christmas time. It's the best cookie dough ever. Not even kidding, before you pop this baby in the over, try the cookie dough. (Yes I know the whole "raw egg" thing is an issue for some, but this cookie dough is so good it's worth the special trip to get the pasteurized eggs.)

Fresh Fruit Pizza!

COOKIE CRUST:
1 cup butter
1 1/2 cup powder sugar
1 egg
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour

FRUIT DIP:
1 8oz brick cream cheese
1 small container of marshmallow creme
1/2 cup powdered sugar
1 tsp vanilla extract

1. Cream together butter and powder sugar.

2. Add in egg and beat until smooth and creamy.

3. Mix in baking soda, cream of tartar, vanilla, and almond extracts.

4. Press cookie dough into a bar pan, spreading evenly.

5. Bake at 375 for 10 to 13 minutes. Cool Completely.

6. Mix together all ingredients for the fruit dip.

7. Spread over the top of the cookie crust.

8. Top with assorted fresh fruit. (I always use strawberries, raspberries, blueberries, peaches, mandarin oranges, and kiwi.)

Homemade Blue Raspberry Marshmallows

Homemade Blue Raspberry Marshmallows

1/2 cup water
1 small package blue raspberry jello
3/4 cup sugar
3 Tbsp corn syrup
powdered sugar

1. Boil water.

2. Add to boiled water the jello and stir until dissolved.

3. Add in sugar and stir an additional few minutes until sugar is dissolved. (Do not boil.)

4. Stir in corn syrup.

5. Refrigerate until room temperature or till thickened and gel like.

6. Whip on high for about 12 minutes. Mixture will become pale in color and triple in size.

7. Spray a 8" pan with cooking spray and generously coat with powdered sugar.

8. Spread marshmallow mixture in pan and refrigerate for at least 6 hours or until set.

9. Cut into 1" cubes and roll in powdered sugar.

Double Berry Cupcakes

Double Berry Cupcakes
Makes 30 cupcakes

STRAWBERRY CUPCAKES:
1 cup butter
2 cups sugar
4 eggs
1 3oz pkg. of strawberry jello
2 3/4 cup flour
3 tsp. baking powder
1 tsp vanilla
1 tsp almond extract
1/2 cup strawberry puree
1 cup milk

1. Cream together butter, sugar, and jello until light and fluffy.

2. Add eggs, one at a time beating well after each addition.

3. Mix in the vanilla and almond.

4. Sift together the flour and baking powder.

5. Add flour mixture alternately with milk.

6. Stir in strawberry puree.

7. Scoop into cupcake pan lined with papers and bake at 350 for about 15 to 18 minutes.

8. Top with Blackberry Buttercream.

BLACKBERRY BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 to 7 cups powdered sugar
1/2 cup blackberry puree

1. Mix together the butter and shortening.

2. Add in about half of the powdered sugar and beat until fluffy.

3. Add in the blackberry puree.

4. Mix in the rest of the powdered sugar.

5. Add in more puree to perfect the consistency of your frosting.

Chocolate Chip Cookie Cheesecake Torte

Chocolate Chip Cookie Cheesecake Torte

1 pkg. Chocolate Chip Cookie Dough
1 8oz pkg. cream cheese
1/2 cup sugar
1 egg
3 Tbsp flour
1/4 cup chocolate chips
1 cup Cool Whip

1. Press cookie dough evenly in the bottom of a large tart pan.

2. In a mixing bowl, combine cream cheese, sugar, egg, and flour.

3. Pour cheesecake mixture over the cookie dough.

4. Bake at 350 for about 30 minutes.

5. Cool completely!

6. Melt chocolate chips and drizzle over tart.

7. Garnish with Cool Whip.

8. Cut into wedges and serve.

Strawberry Shortcake

Strawberry Shortcake

SHORTCAKE:
2 1/3 cups Bisquick
1/3 cup sugar
1 tsp vanilla extract
2/3 cup milk
4 Tbsp melted butter

1. Mix together Bisquick, and sugar.

2. In another container, mix together vanilla, milk, and butter.

3. Add the wet ingredients to the dry.

4. Scoop into muffin pan, sprayed with nonstick baking spray.

5. Bake at 425 for about 10 minutes.

6. Cool and slice each one in half.

7. Layer the shortcakes with whipped cream and berries.

VANILLA CREAM:
1 cup heavy cream
1 Tbsp vanilla extract
1/4 cup powdered sugar

1. Combine the cream, vanilla, and powdered sugar.

2. Beat until stiff peaks form.

3. Layer with shortcakes.

STRAWBERRIES:
4 cups sliced strawberries
1/4 cup sugar

1. Combine sugar and berries and let marinate for several hours until juicy.

2. Serve with shortcakes and vanilla cream.

Coconut Cream Torte

The original recipe I used for this called for a Chocolate Chip Cookie Dough crust, and a chocolate pudding filling, topped with mini chocolate chips. (Made that one too, will post pics of it later this month.) I changed it a little bit to make it coconut instead of chocolate. It was delicious. I'm not a huge coconut fan, however this was just right. Not too coconutty, but enough to taste. My kids have never really eaten coconut in many things but they liked it.

Coconut Cream Torte

1 16oz package vanilla sandwich cookies
1/2 cup butter, melted
1 8oz brick of cream cheese
1 cup powdered sugar
12oz container of Cool Whip
1 3.4oz pkg. of Jello Coconut Cream Instant Pudding
1 3.4oz pkg. of Jello Vanilla Instant Pudding
3 cups milk
2 cups flaked, sweetened, coconut
1. Crush cookies and reserve 1 cup.

2. Take remaining cookies and mix them with the melted butter.

3. Press cookie mixture into the bottom of a 9 x 13 dish.

4. Meanwhile, in a mixing bowl, combine cream cheese and powdered sugar.

5. Fold in 1 1/2 cups of the Cool Whip.

6. Spread cream cheese mixture over the cookie crust.

7. Turn on oven to 400. Layer coconut evenly over a baking pan.

8. Bake coconut until it's slighty browned and crisp.

9. Remove from heat, and cool.

10. In a mixing bowl, combine both pudding mixes and milk. Whisk until combined.

11. Let pudding set in fridge for about 10 minutes, and then mix in 1 1/2 cups of coconut.

12. Spread the pudding/coconut mixture over the cream cheese mixture.

13. Now spread the remaining Cool Whip over the pudding mixture.

14. Sprinkle the top with the leftover cookie crumbs and coconut. Refrigerate until serving.

Lemon Curd Shortbread Squares

Lemon Curd Shortbread Squares

CRUST:
10 tablespoons butter
2 tablespoons powdered sugar
2 tablespoons white granulated sugar
1 ¼ cups white all-purpose flour

1. Mix all ingredients together until crumbly.

3. Press into the bottom of an 8" or 9" pan.

4. Bake at 400 for about 12 to 15 minutes.

5. Top with lemon curd.


LEMON CURD:
3 egg yolks
4 Tbsp lemon juice
6 Tbsp orange juice
1/3 cup water
1/2 cup sugar
1/8 tsp salt
2 heaping Tbsp of flour

1. Whisk all ingredients together in a sauce pan.

2. Cook over medium heat until bubbly and thickened.

3. Pour over shortbread.

4. Refrigerate until set, and cut.

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes
24 white cupcakes
1 recipe lemon curd
1 recipe Fresh Strawberry Buttercream

1. Fill cupcakes with about 1 Tbsp of lemon curd each.

2. Top with Fresh Strawberry Buttercream.

LEMON CURD:
3 egg yolks
4 Tbsp lemon juice
6 Tbsp orange juice
1/3 cup water
1/2 cup sugar
1/8 tsp salt
2 heaping Tbsp of flour

1. Whisk all ingredients together in a sauce pan.

2. Cook over medium heat until bubbly and thickened.

3. Cool, and fill cupcakes.

FRESH STRAWBERRY BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 cups powdered sugar
1/2 cup fresh strawberry puree

1. Beat together butter and shortening.

2. Add in about half of the powdered sugar.

3. Mix in strawberry puree. (I just blend fresh strawberries with 1 tsp of lemon juice until liquified.)

4. Add in the rest of the powdered sugar.

5. Beat buttercream to desired consistency. At this point you can add more sugar or puree if too thick or thin.

6. Frost cupcakes.

Red Velvet Cupcakes

Red Velvet Cupcakes

CUPCAKES:
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa (I used dark chocolate, if you use regular your red will be vibrant.)
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

CREAM CHEESE FROSTING:
1 8oz brick of cream cheese
1 stick of butter
1 Tbsp vanilla extract
4 to 6 cups powdered sugar



1. Preheat oven to 350.

2. Cream together the shortening and sugar.

3. Add in eggs one at a time. Mix until light and fluffy.

4. Add in food coloring, vinegar, and vanilla.

5. In a separate bowl, combine cocoa, flour, baking soda, and salt.

6. Add the dry mixture, alternately with buttermilk.

7. Scoop into cupcake pan, lined with papers.

8. Bake for about 22 minutes.

9. Meanwhile, for frosting, cream together cream cheese, butter, and vanilla.

10. Add in sugar, one cup at a time.

11. Beat until fluffy, and whipped.

12. Frost cupcakes.

Lemon Orange Bundt Cake

It's Friday! It's the end of the week, we have a great weekend coming up, and I feel the urge to bake. So. . .Today I'm baking, and freezing. I like to bake in bulk, and fill up the freezer with goodies. Today Ava requested this cake, so that's the first thing on the agenda. I'm also baking some scones, and some cookies. That way I get all work done in a day, and have goodies to last weeks.

Lemon Orange Bundt Cake

LEMON ORANGE CAKE:
1 box of Lemon Supreme cake mix
1 3oz box of orange Jello
2/3 cup water
2/3 cup oil
4 eggs

ORANGE GLAZE:
2 cups powder sugar
3 to 4 Tbsp orange juice

1. Whisk together the cake mix and Jello

2. In a separate bowl, beat together the eggs, water, and oil.

3. Slowly mix together the wet ingredients with the dry.

4. Pour into a Bundt pan sprayed with nonstick baking spray.

5. Bake at 350 for about 40 minutes.

6. Glaze with orange glaze.