CREAM CHEESE PEACH PIE DELIGHT

1 package of white or yellow dry cake mix

1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Source Huffington Post 

ORANGE SNOW BALLS

This recipe was the grand prize winner in a Party In A Pinch Contest in Taste of Home.

1 pkg (11-oz) vanilla wafers

2/3 cup chopped pecans

1/2 cup butter, melted

1/4 cup frozen orange juice concentrate, thawed

3 cups confectioners' sugar, divided

Place vanilla wafers and pecans in a food processor; pulse until fine crumbs form. Add butter, concentrate, and 1 cup sugar; pulse until mixture comes together.

Shape mixture into 1-inch balls; roll in remaining sugar. Store at room temperature.

Taste of Home recipe and photo

SMALL SHORTBREAD COOKIES WITH BUTTERCREAM

This recipe is from a 2026 TOH magazine. It was submitted by a lady in Ohio.

1 cup unsalted butter, softened

1/4 cup maple syrup

1/2 cup confectioners' sugar

2 cups all-purpose flour

1/2 tsp kosher salt

3 tsp minced fresh rosemary

Buttercream:

1/2 cup unsalted butter, softened

2 cups confectioners' sugar

2 tbsp strong brewed coffee

1 tsp Nescafe Gold Espresso Intense powder

In a large bowl, cream butter, maple syrup and sugar until light and fluffy, 5 to 7 minutes. In another bowl, whisk flour, salt and rosemary; gradually beat into creamed mixture.

Divide dough in half; shape each into a 1-inch roll. Wrap in waxed paper; refrigerate until firm, about 2 hours.

Preheat oven to 350-degrees. Unwrap and cut dough crosswise into 1/2-inch slices. Place 1-inch apart on greased baking sheets. Bake until set, 15-20 minutes. Cool on pans for 5 minutes before removing to wire racks to cool completely.

Meanwhile, in a large bowl, cream butter and confectioners' sugar until well blended. Add coffee and espresso powder. Pipe or spread frosting over cooled cookies.

Yield: about 4 dozen

TOH photo

DING DONG CAKE

This recipe is a repeat of one of the most popular recipes on this blog.

1 box (2-layer size) chocolate cake mix
1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan. 

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

file photo

PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS

This is a Kraft Foods Recipe.

What You Need

52

 vanilla wafers, finely crushed (about 2 cups)

3

Tbsp.  butter or margarine, melted

4

 eggs, divided

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-3/4

cups sugar, divided

3

Tbsp.  flour

1

Tbsp.  zest and 1/3 cup juice from 2 lemons, divided

1/2

tsp.  vanilla

2

Tbsp.  cornstarch

1/2

cup  water

Fresh blueberries for garnish, optional

HEAT oven to 325ºF.

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.

SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.

SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve. Garnish each serving with blueberries, if desired.

CRAZY BANANA CAKE WITH CREAM CHEESE ICING

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
 3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

To prepare: Pre-heat oven to 275º F, and grease and flour (or spray), a 9×13 cake pan.

Mash banana and mix with lemon juice and set aside.

In a med bowl, mix flour, baking soda and salt.  Set aside.

If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

In a large bowl, cream butter and sugar. Beat in eggs, one at a time.  Stir in vanilla. Beat in flour mixture alternately with buttermilk.

Stir in bananas.

Pour into greased/floured (or sprayed) cake pan and bake at 275º F for 1 hour and 10 mins (or until knife comes out clean).

NOW, FOR THE CRAZY PART:

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.

CREAM CHEESE ICING:

1/2 cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner’s sugar)

1. Cream butter and cream cheese.
2.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

This makes a ton of icing.  You could probably halve the recipe, but I love cream cheese icing, so the thick layer that this produces makes me a very happy hooligan indeed.

Source: Happy Hooligans

QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or another brand of hazelnut spread
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse. 

file photo

OLD FASHION JAM CAKE and CARAMEL FROSTING

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. (Yes, it is an old recipe!). As a diabetic, I have never made this cake but have heard good things about it over the years. 

 2 cups white sugar 

1/2 cup dark brown sugar 

1 cup butter or margarine 

6 egg yolks 

4 cups flour 

1 teaspoon cinnamon 

1/2 teaspoon cloves 

1 teaspoon nutmeg 

1/8 teaspoon salt 

6 egg whites 

1 box seedless raisins 

1 cup nuts (black walnut best) 

1 pint blackberry jam 

1 glass blackberry jelly 

1 cup buttermilk 

1 teaspoon soda 

 Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Transfer batter to 2 greased round cake pans. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes.

Caramel Frosting: 

2 cups dark brown sugar 

4 tablespoons butter 

4 tablespoons flour 

1/2 cup water

4 tablespoons cream 

1 teaspoon vanilla 

 Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixed ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

file photo for reference only - credit on cake

 

STRAWBERRY SHORTCAKE CHEESECAKE

 Cheesecake Filling and Whipped Topping

• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 packages (16 ounces each) Driscoll's Strawberries
• 1 1/2 cups heavy cream, divided
• 3/4 cup powdered sugar, divided
• 1 3/4 teaspoons vanilla extract, divided
• 24 ounces cream cheese, room temperature

Strawberry Sauce

• 1 tablespoon water
• 1/2 package (16 ounces) Driscoll's Strawberries, about 7-9 strawberries
• 1/4 cup granulated sugar
• 3/4 teaspoon cornstarch

Shortcake

• 5 tablespoons unsalted butter
• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup plus 2 tablespoons heavy cream
• Shortcake:

Preheat oven to 375 degrees. Place a circle of parchment paper into the bottom of a 9-inch springform cake pan and grease the sides.

1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor.
   Add butter and mix in food processor until combined and mixture resembles coarse crumbs.
   Slowly add heavy cream and pulse in food processor until just moistened.
   Gather dough into a ball. Mixture will still be crumbly and loose.
   Gently knead dough on a non-stick surface until just smooth, about five turns.
   Press dough into an even layer in the springform pan.
   Bake for about 20 minutes or until edges are golden.
   Remove cake from oven and remove from cake pan. Allow to cool on cooling rack.

2. Cheesecake filling and Whipped Topping

   1. Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add 1 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add 1/2 cup of powdered sugar and 1/2 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.
      Add cream cheese to a large bowl and beat until smooth.
      Add 1 tsp vanilla extract and sugar and beat until smooth.
      Fold in whipping cream made in steps 1-5. Set aside.
      Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add remaining 1/2 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add remaining 1/4 cup of powdered sugar and 1/4 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.

   2. Strawberry Sauce

   1. Add water to pureed strawberries.
      Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
      Cook over medium heat, stirring constantly until mixture thickens and come to a boil.
      Allow to boil for 1 minute, then remove from heat.
   2. Allow to cool while you put everything together.

   3. Assembly

      1. Wash and dry strawberries.
         Slice about 6 strawberries into thin strawberries to use around the outside edge.
         Cut the tops off of about 3 cups of small to medium sized strawberries (about 18-20 strawberries).
         Line the same 9 inch springform pan used for the shortcake with parchment paper on the bottom and sides. The parchment paper should stick above the edges of the pan about an inch or two.
         Place shortcake in the bottom of the pan.
         Line the sides of the pan with the sliced strawberries, using the prettiest slices.
         Add about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.
         Place the strawberries, thick side down, on top of the cheesecake. Leave some space between each of the strawberries so that they aren't touching and cheesecake can be added to fill in the space.
         Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit.
         Spread whipped cream topping on top of the cheesecake.
         Cover loosely and refrigerate until firm, about 4-5 hours.
         Once firm, remove cheesecake from spring form pan and top with remaining strawberries, but into quarters.
         Drizzle with strawberry sauce and refrigerate or serve.
      2. 
         Source: Driscoll's 

ICED BROWNED BUTTER OATMEAL COOKIES

1 1/4 cups unsalted butter

2 cups old-fashioned oats, pulsed in food processor to be a mix of fine and large crumbs

2 cups + 2 tbsp all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1 cup sugar

1 cup packed brown sugar

2 large eggs, room temperature

2 tbsp honey 2 tsp vanilla extract

Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.

In a large bowl combine oats, flour, baking soda, cinnamon and salt.

Add sugars to browned butter and mix until smooth. Add eggs, honey and vanilla. Add dry ingredients to wet mixture until just combined.

Scoop by tablespoonfuls onto parchment-lined baking sheets. Cover and chill 3 hours or overnight.

Preheat oven to 350-degrees. Bake cookies, 2-inches apart on parchment-lined baking sheets, until edges are golden brown 10-12 minutes.

Place a circle cookie cutter just larger than baked cookies around hot cookies and swirl to create uniform edges. Allow cookies to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

ICING:

2 cups confectioners' sugar

4 to 6 tbsp whole milk

1 vanilla bean, scraped or 1 tsp vanilla bean paste

Combine all ingredients. Dip tops of cookies and let stand until set.

Yield: 24 cookies

TOH recipe and photo