Wednesday, October 1, 2014


I got this recipe from a 2003 issue of Quick Cooking. It was submitted by a lady in Fort Wayne, Indiana - the state where I was born and raised.

1 1/2 cups graham cracker crumbs (about 24 squares)
14 tbsp butter or margarine, melted, divided
1 1/4 cups sugar, divided
1/2 gallon vanilla ice cream, softened
1 quart lime sherbet, softened
2 eggs, beaten
1/4 cup lemon juice

In a bowl, combine the cracker crumbs, 7 tablespoons of the butter and 1/4 cup sugar; mix together well. Press into an ungreased 13 x 9 x 2-inch freezer-proof dish; freeze.

In a mixing bowl, combine the ice cream and sherbet; pour over the crust. Freeze until firm.

In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook over low heat until the mixture is thickened and reaches 160 degrees. Cover and refrigerate until cool.

Spread the cooled lemon mixture over the ice cream mixture. Cover and freeze at least 3 hours or overnight.

Just before serving, remove from the freezer and cut into squares. Garnish with thin slices of lemon and/or lime, if desired.

Yield: 12 to 15 servings

Note: This dessert may be frozen for up to 2 months. A great make-ahead dessert for busy times.


11 whole graham crackers (22 squares)
1/4 cup butter, melted
2 tbsp sugar

Preheat oven to 325 degrees.

Using a food processor, crush crackers into crumbs. Add butter and sugar and process to mix.
Press the mixture onto the bottom of a 9-inch springform pan; chill.

5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar
3 tbsp all-purpose flour
3 large eggs
1/2 cup sour cream
2 tsp finely grated lemon peel
1 1/2 tsp vanilla extract

Place cream cheese in a large mixer bowl; beat on medium-high speed for 2 minutes. Blend in the sugar. Add the flour and beat until combined.

On low speed, beat in the eggs, one at a time, just until blended, scraping down sides of bowl often. Add the sour cream, lemon peel, and vanilla extract; beat just until blended.

Pour the filling over the chilled crust.

Bake at 325 degrees for 1 hour 15 minutes. Turn off the oven and with the door ajar, let the cheesecake sit in the oven for 1 hour. Transfer to a wire rack to cool completely.

Run a knife around the sides of the pan.
Cover and chill for at least 6 hours up to overnight.

2 pints strawberries, hulled and sliced
1/2 cup fresh raspberries

Before serving remove the sides of the pan. Slide the cheesecake onto the serving plate. Overlap the strawberries in circles on the top of the cheesecake and fill the center with the raspberries.

Cut into 16 wedges.

Tuesday, September 30, 2014


This recipe won a national contest in 2004.

1/2 cup dried cranberries
1/4 cup boiling water
1/4 cup butter, softened
1/2 cup chunky peanut butter (do NOT use natural peanut butter)
1/3 cup packed brown sugar
1 cup all purpose flour
1/2 cup finely chopped peanuts
2 (3-oz) pkg cream cheese, softened
1/4 cup granulated sugar
1 egg
2/3 cup chunky peanut butter (do NOT use natural peanut butter)
1 tbsp lemon juice

Preheat oven to 350 degrees.
Grease an 8-inch square baking pan; set aside.

In a small bowl combine the cranberries and water; cover and let stand 20 minutes. Drain well.

In a large mixer bowl, beat the butter and 1/2 cup peanut butterwith electric mixer until well combined. Beat in the brown sugar. Beat in the flour with mixer on low speed; mixture will be crumbly. Stir in the peanuts and well drained cranberries. Reserve 1 cup of the crumb mixture; press remaining crumb mixture into the bottom of the prepared pan.

Bake at 350 degrees for 12 minutes.

Meanwhile, for filling, in a medium bowl beat the cream cheese and sugar with mixer until smooth. Add the egg, 2/3 cup peanut butter, and lemon juice; beat until well combined.  Spread evenly over the crust; sprinkle the reserved crumb mixture over the top, pressing lightly into filling.

Bake about 25 minutes or until the top is lightly browned and the edges are puffed.

Cool on a wire rack before cutting into 16 bars.


1 (10-oz) Hershey Chocolate Bar
1 cup butter
2 cups sugar
4 eggs
1 cup buttermilk
1/2 tsp baking soda
2 1/2 cups cake flour
1 (5.5-oz) can Hershey chocolate syrup
1 tsp vanilla extract
powdered sugar

Melt the chocolate bar in the top of a double boiler over hot water.

In a large mixing bowl, cream the butter and sugar together; add eggs, one at a time, beating well after each.

Stir the baking soda into the buttermilk.

Alternately add the buttermilk and the flour into the creamed mixture. Add the melted chocolate, chocolate syrup, and vanilla extract.

Pour batter into a greased and floured 10-inch tube pan (not a Bundt pan) and bake at 350 degrees for 70 minutes or until a wooden toothpick inserted in center comes out clean.

Cool cake and remove from pan. Dust with powdered sugar.


When I saw this in an old Southern Living magazine I knew I needed to add it to this blog! Sure does look good to this diabetic. I will work on it and see if I can make me a diabetic version but you can enjoy the real thing!

  • 2 1/3 cups finely chopped lightly toasted pecans, divided
  • 2 cups all-purpose flour 
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon table salt
  • large eggs, lightly beaten 
  • 2 cups sugar
  • 3/4 cup vegetable oil 
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and grated Granny Smith apples
  • 1 1/2 cups grated carrots 
  • 2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce (recipe below)
  • Mascarpone Frosting (recipe below)
  •  Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
  • Stir together flour and next 3 ingredients.
  • Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
  • Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
  • Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.
  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter 
  • 1/4 cup whipping cream
  • Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
  • (8-oz.) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream
  • Whisk together first 3 ingredients in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.

Monday, September 29, 2014


I got this recipe from a reader. I have no idea where she got it.

small (3.9 ounce) package instant chocolate pudding
1 1/2 
cups cold milk
box Betty Crocker SuperMoist Devil's Food cake mix
1 1/2 
cups chopped caramels
coarse sea salt for sprinkling
cup semi-sweet chocolate chips
whipped cream, for serving (optional)

  • Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
  • In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
  • Add cake mix ONLY and stir until thoroughly combined.
  • Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
  • Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
  • Remove cake from oven and let cool on a cooling rack.
  • Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
  • Serve cake with a dollop of whipped cream, if desired.


Since today is National Coffee Day I am sharing a recipe from Ree Drummond, The Pioneer Woman.


  • 12 ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
  • 8 ounces, fluid Whole Milk (more To Taste)
  • 1/3 cup Sweetened, Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Chocolate Syrup
  • 1/2 cup Semi-sweet Chocolate Chips (more If Desired!)
  •  Whipped Cream
  • 1/4 cup Half-and-half (optional)

Preparation Instructions

To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.
To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.
To make a Mocha Chip Frappucchino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

Saturday, September 27, 2014


This is a recipe I got from an old Rachel Ray magazine back in 2011 I believe.

  • cups broken salted pretzel sticks
  • 1/2 cup brown sugar
  • 3/8 teaspoon salt
  • stick (4 ounces) plus 3 tablespoons unsalted butter--6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled
  • ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 1 1/4 cups heavy cream, chilled
  • teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  1. Preheat the oven to 350 degrees . Using a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 teaspoon salt. Transfer to a bowl, then stir in the melted butter. Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
  2. Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute. Beat in the remaining 1/4 cup brown sugar. In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form, then fold into the peanut butter mixture. Evenly spread the peanut butter mixture in the tart shell. Cover with plastic wrap, then refrigerate until firm, at least 3 hours.
  3. In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.


3 cups Chocolate or Rice Chex cereal, finely crushed
5 tbsp butter, melted
12 oz semisweet baking chocolate, chopped + more for chocolate shavings
1 1/2 tbsp unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg + 2 egg yolks
6 tbsp whipping cream + 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

In a small bowl, stir together cereal and melted butter; press in bottom and up sides of an ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes.

Heat oven to 350 degrees.
Bake crust for 15 minutes. Sprinkle with 1/3 of the chopped chocolate.

Meanwhile, in a large heatproof bowl, mix the cocoa and the remaining chopped chocolate; set aside.

In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until almost boiling.

In a medium heatproof bowl, beat the sugar, egg and egg yolks with a whisk until a pale yellow in color. Slowly beat in half of the hot half-and-half, then pour egg mixture into the saucepan. Reduce the heat to medium and heat mixture just to boiling.  Cook, beating with whisk, about 1 minute or until thickened. Pour through a sieve into the cocoa/chocolate mixture; beat with whisk until smooth. Pour into the crust and refrigerate for 30 minutes.

Wipe out the saucepan and add the 6 tablespoons of whipping cream. Heat to boiling over medium-high heat.

Place the vanilla chips and peanut butter in a medium heatproof bowl and pour the hot cream on top. Let stand until melted, about 2 minutes. Beat with a whisk until mixture is smooth. Spread evenly over chilled pie; refrigerate until firm, about 1 1/2 hours.

To serve, top with whipped cream and chocolate shaving for garnish.


When I saw this recipe in a magazine last year I knew it was something my family would love. I make a diabetic version but I am sharing her exact recipe here with you.

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 heaping tsp instant coffee
1 tsp salt
1 1/4 cups (8-oz) chocolate chips or chunks (more to taste)
Hot fudge
Caramel sauce
Ice cream
Whipped cream
Maraschino cherries

Preheat oven to 375 degrees.
Thoroughly grease and flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugars until combined. Add the eggs and vanilla and mix together.

In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Add flour mixture to the butter mixture in batches, mixing gently after each addition. Mix in the chocolate chips.

Spread the dough evenly into the prepared baking pan. Bake until golden brown and the center is just cooked, 22 to 24 minutes. Allow to cool slightly in the pan before cutting into squares.

To serve, warm the hot fudge and caramel sauces. Place squares of cookies on serving plate and top with ice cream. Drizzle with each of the warm sauces. Top with whipped cream and marachino cherry/cherries.

Yield: 8 servings