Tuesday, April 29, 2014


One of the things I like about this cheesecake is that it has brown sugar in the crust.

1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted

Preheat oven to 325 degrees.

Mix the above ingredients together and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes.

4 pkg (8-oz. each) cream cheese, softened
1 cup granulated sugar
2 tbsp flour
1 tsp vanilla extract
4 large eggs
1 tsp each - lemon, lime, and orange zest
1 tbsp each - lemon, lime, and orange juice

In large mixer bowl, beat cream cheese, sugar, flour, and vanilla until well blended.  Add the eggs, one at a time, mixing on low speed after each egg just until blended. Stir in the citrus zests and juices. Pour filling over the crust in the springform pan.

Bake at 325 degrees for 1 hour and 5 minutes or until the center is almost set. Run a knife around the inside of the pan to loosen cheesecake; allow cake to cool.

Remove sides of pan and refrigerate for at least 4 hours before cutting to serve.

Friday, April 25, 2014


1 pkg Pepperridge Farms Milano Cookies
1/2 cup finely chopped pecans
3 tbsp butter, melted
2 bars (4-oz each) white chocolate, coarsely chopped
1 3/4 cup milk
1 pkg (3.4-oz) vanilla instant pudding and pie filling mix
2 cups thawed frozen whipped topping
fresh raspberries, for garnish
shaved white chocolate, for garnish

Place 7 of the cookies into a ziptop plastic bag; seal bag and crush cookies using a rolling pin. Transfer cookie crumbs to a medium bowl and add the pecans and butter. Press mixture over the bottom and 1/4-inch up sides of a 9-inch pie plate. Cut remaining cookies in half. Place cookies, cut-side down around the inside edges of the pie plate; refrigerate for 1 hour.

Heat the chocolate and 1/4 cup of the milk in a 1-quart saucepan over low heat. Cook, stirring often, until the chocolate is melted and mixture is smooth. Remove from heat and cool to room temperature.

In a large bowl, combine the pudding mix with the remaining milk and mix according to package directions. Stir in the cooled chocolate mixture and fold in 1 cup of the whipped topping. Spoon mixture into the pie plate and chill for at least 3 hours or until the filling is completely set.

Spread the remaining whipped topping over the top of the pie and garnish with the fresh raspberries and shaved chocolate.

Refrigerate any leftovers.

This is a recipe I got from the Campbell's company a few years ago.

Thursday, April 24, 2014


35 square shortbread cookies
36 caramels
2 tbsp milk
1 cup sweetened flaked coconut
2 oz semisweet chocolate, melted

Place cookies in a single layer in a 9 x 13-inch pan or dish.

Microwave the caramels and milk on high 2 to 3 minutes or until completely melted, stirring after each minute. Spoon melted caramel over the cookies; spread with a spatula to form an even layer in the pan.

Sprinkle the coconut overall and drizzle with the melted chocolate.

Allow to stand at least 10 minutes or until the caramel is firm.

Cut into bars for serving.

Wednesday, April 23, 2014


1 can (12-oz) frozen orange juice concentrate
5 cups cold water
1 packet (makes 2-qts) Crystal Light Lemonade drink mix
1 liter club soda
1 navel orange, thinly sliced for garnish

In a 2-quart pitcher, add the orange juice concentrate, water, and Crystal Light together and stir until the mix is totally dissolved. Refrigerate at least 30 minutes.

Before serving, pour the orange mixture into a punch bowl and stir in the club soda. Float the orange slices on top.

Tuesday, April 22, 2014


This is a recipe I got from Good Housekeeping a few years ago. The good thing about it is that you can make the cookies ahead, cool them completely and freeze them in an airtight container, with waxed paper between the layers. They will be good for up to a month. When needed, thaw, and add filling before serving.

2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 ripe bananas
1/3 cup sour cream
1 tsp vanilla extract
6 tbsp butter or margarine, softened
1 cup sugar
1 large egg
1 1/3 cups marshmallow creme

Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a medium bowl, whisk the flour, cocoa, baking soda, and salt together.

From the bananas, mash up 1/2 cup; finely chop the remaining and reserve.

In another medium bowl, mix the mashed banana, sour cream, and vanilla.

In a large mixer bowl, beat butter and sugar at medium-high speed until well combined. Beat in the egg until well blended, scraping bowl occasionally. Reduce speed to low. Add the flour mixture alternately with the sour cream mixture, beginning and ending with the flour mixture; beat just until batter is smooth, scraping bowl occasionally.

Drop batter onto the prepared cookie sheets 1 rounded tablespoon at a time, spaced 2-inches apart. With wet fingertips, flatten tops of balls to form rounds.

Bake 12 to 15 minutes at 350 degrees, centers will spring back when lightly pressed when cookies are done.
Rotate the sheets between upper and lower oven racks halfway through baking. Set cookie sheets on wire racks and allow cookies to cool completely.

Turn half the cookies flat side up and top each with 1 tablespoon of the marshmallow creme. Divide the chopped banana among the centers of the marshmallow creme topping. Add remaining cookies atop the creme filling to make sandwich-style.

Yield: 20 whoopie pies.

Friday, April 18, 2014


1 tub (8-oz) cream cheese spread
2 cups cold milk
1 pkg (4-serving size) instant vanilla pudding mix
1 1/2 cups thawed frozen whipped topping, divided
1 pkg (10.7-oz) prepared pound cake, cut into 1/2-inch cubes
1/3 cup strong brewed coffee, cooled
1 oz semisweet chocolate, coarsely grated
1 cup fresh raspberries (or your choice of berries)

Beat the cream cheese in large mixer bowl until creamy.  Gradually add the milk, then the pudding mix. Beat well after each addition.

Gently stir 1 cup of the whipped topping into the pudding mixture.

Place half the cake cubes evenly into 8 small jars or glass dessert dishes.  Drizzle 1 teaspoon coffee over the cake in each jar. Top each with 1/4 cup of the pudding mixture and a sprinkle of the grated chocolate. Repeat the layers then top with the fresh berries.

Refrigerate for at least two hours before serving. Top each with a dollop more of whipped topping, if desired.

Note: This is a recipe I got in the mail last year from Kraft foods.

Thursday, April 17, 2014


1 cup sugar
1/4 cup cornstarch
3 tbsp strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cups cold milk
1 pkg (3.4 ounces) instant vanilla pudding mix
3 medium-size firm bananas, sliced
1 tbsp lemon juice
6 cups cubed angel food cake
2 cups whipping cream, whipped
Additional strawberry and banana slices for garnish, if desired
Fresh mint leaf for garnish, if desired

In a saucepan, combine the sugar, cornstarch, and gelatin; stir in the water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat and stir in strawberries; set aside.

In a mixing bowl, combine the milk and pudding mix. Beat on low speed for 2 minutes; set aside.

Toss bananas with lemon juice; drain and set aside.

Place half the cake cubes in bottom of a trifle bowl or a 3-quart serving bowl. Layer with half the pudding, bananas, strawberry sauce, and whipped cream. Repeat the layers.

Cover and refrigerate for at least 2 hours before serving.

Garnish with the additional fruit and mint leaf if desired.

Note: This is another of my old TOH recipes I have had for over a dozen years. It is yummy!

Wednesday, April 16, 2014


I am not patient enough for this but when I saw this I knew some of you would be interested. This is from an email I got from Taste of Home.

1/4 cup butter, softened
1 jar (7-oz) marshmallow creme
1 tsp vanilla extract
3 cups + 1 tbsp confectioners' sugar, divided
3 to 4 drops yellow food coloring, optional
2 cups (12-oz) white baking chips or semisweet chocolate chips
2 tbsp shortening
Icing of your choice
Assorted decorative candies

  1. In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring if desired and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
  2. Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
  3. In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Wednesday, April 9, 2014


1 pkg (8-oz) cream cheese, softened
3 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding mix
35 square shortbread cookies, coarsely crushed, divided
5 bananas, sliced
1 1/2 cups thawed frozen whipped topping

Beat the cream cheese in large mixer bowl with mixer on medium speed; beat until creamy. Gradually beat in 1 cup of the milk, mixing well after each addition.

Gradually beat in the remaining milk alternately with the pudding mixes; beat on low speed 2 minutes.

Reserve 1/4 cup of the cookie crumbs; spread remaining crumbs over bottom of a 9 x 13-inch dish. Cover crumbs with layers of bananas, pudding, and top with whipped topping.

Sprinkle the reserved cookie crumbs over the top.

Refrigerate for 3 hours before serving.

Tuesday, April 8, 2014


3 1/2 cups unsweetened raspberries
1 cup water
2 tbsp lemon juice
1 1/4 cups sugar
1/3 cup cornstarch

In a large saucepan, cook the raspberries and water over medium heat for 5 minutes; add lemon juice. Combine the sugar and cornstarch; stir into the raspberry mixture. Bring mixture to a boil; cook, stirring, 2 minutes or until thickened. Remove from heat to cool.

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

2 cups white whole-wheat flour
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cold butter, cut up
2 large eggs, lightly beaten
1 cup sour cream
1 tsp vanilla extract

In a large mixing bowl, combine the flours, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in the eggs, sour cream, and vanilla to form a stiff batter. Spread half the batter into the prepared baking pan. Spread the raspberry mixture over the batter and top with the remaining batter.

1/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

Combine topping ingredients and sprinkle over the top of the batter. Bake at 350 degrees 40 - 45 minutes or until golden brown.

1/2 cup powdered sugar
2 tsp milk
1/2 tsp vanilla extract

Combine glaze ingredients and drizzle over the warm cake.

Note: This is my version of a TOH recipe.

Wednesday, April 2, 2014


This recipe is one I got a couple of years ago from a Cooking Light magazine.

2/3 cup sugar
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
1/8 tsp salt
6 large egg yolks
3 tbsp butter, cut up
2 tsp grated lemon rind
1 1/2 cups blueberries
1 1/2 cups raspberries
8 tsp graham cracker crumbs

In a small heavy saucepan over medium heat,  combine sugar, juices, salt, and egg yolks. Heat to 180 degrees or until thick, this will take about 6 minutes; stir constantly with a whisk. Remove immediately from the heat.

Add the butter and lemon rind to the egg mixture stirring until the butter is completely melted. Place curd in a medium bowl. Cover the surface with plastic wrap and cool completely.

Spoon 2 tablespoons of curd into each of 8 small, clear cups. Top each with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each with 1 teaspoonful of the graham cracker crumbs.

Yield: 8 servings
Per serving: 174 calories