Mini no bake key lime cheesecakes

3/4 c graham cracker crumbs

3 tbsp melted butter

8oz cream cheese

14 oz sweetened condensed milk

1/3 c key lime juice 

1 tsp lime zest

Whipped topping ( I used the kind in the bottle)

Line 12 muffin tins with paper liners.  In a small bowl combine graham cracker crumbs and melted butter.  Press a little less than 1tbsp in each liner. 

Mix cream cheese til smooth add the milk and lime juice and mix well. 

Fold in zest and 1 cup of the whipped topping. Divide mixture evenly among the cups. Freeze at least 3 hours until firm.  Remove cheesecakes from liners and garnish with whipped cream and sliced lime. 

Pumpkin pull apart bread

These are super yummy. Similar to monkey bread as my kids thought it was. Lol

Dough
2 tbsp butter
1/2 c milk
2 1/4 tsp active dry yeast
3/4 c pumpkin purée
1/4 c sugar
1 tsp salt
2 1/2 c bread flour

Filling
1 c sugar
2 tsp cinnamon
3 tbsp butter
1/2 tsp nutmeg

Glaze
2 tbsp butter
1/8 c brown sugar
1 1/2 tbsp milk
3/4 c powdered sugar
2 tsp vanilla

In a saucepan over med high heat brown 2 tbsp butter. Once browned remove from heat and add the milk.
Return to heat until milk is heated
Pour into the bowl of a mixer with hook and allow to cool until 100•F. Once it has reached the temp add yeast and sugar and let poof about 10 min. Then add pumpkin, salt and 1 c flour. Stir until combined then add the rest of the flour 1 c at a time. And knead 6 min until dough is smooth and elastic and just slightly sticky. If its too sticky add flour a few tbsp at a time. (I had to add about an extra cup or so )

Move dough to a lightly oiled bowl and cover with a towel. Allow to rise 60-90 min or until doubled in size.
While dough is rising brown another 2 tbsp butter. Add the sugar, cinnamon and nutmeg and mix well. Set aside. Next grease a 9x5 ( bread size) pan.
Set aside.

When the dough has doubled punch it down and flip on a floured board. Knead in hands 1-2 min. Roll out to a 20x12 rectangle. Even sprinkle the sugar cinnamon mixture. And press into the dough with your hands. Cut rectangle into 6 even strips then stack on top of each other and cut into 6 pieces. Stack strips vertically in pan.
Cover with a clean towel and let rise for 30-45 minutes.

Preheat oven to 350. Bake 30-40 min
Until very brown.
To prepare the glaze heat butter, milk and brown sugar in saucepan. Bring to a boil then remove from heat and stir in powdered sugar bad vanilla. Poor on bread after baking.

Apple brown Betty

This is a very easy and basic recipe but very yummy!!

8 slices wheat bread
3-6 apples depending on size
1 1/2 c brown sugar
1 cup butter ( I only used 1/2)

Homemade whip cream

Preheat oven to 375
Grease 13x9 pan
Slice bread and apples onto cubes
Place half the bread cubes in pan
Sprinkle half the apples
Add half the brown sugar
Repeat with again. Dot top with pats of butter. End by sprinkling 1/2 c water over it by the tablespoon. Bake covered for 45 min then bake 10 more min uncovered to brown. Serve with whip cream on top.

Pumpkin dump cake

This is so easy and yummy!!!

15 oz pumpkin
10 oz evaporated milk
1 c light br sugar
3 eggs
3 tsp pumpkin spice

Mix together put in greased 13x9 baking dish top with boxed yellow cake mix ( just the flour mixture don't add the other stuff). And 1 c chopped nuts and about 1/4 c toffee pieces then put two cubes melted butter on top and bake at 350* for 45 min or until lightly browned and center is set. Top with homemade whipped cream.

Creme Broulee

I have to say this is my favorite dessert!! I had never had it before until a few weeks ago when I was in Cyprus I tried it and it was heaven. So when I ran across The Pioneer Woman's Recipe I knew I HAD to try it. Boy am I glad I did!!

4 C. Heavy Cream

1 Tbps vanilla extract (i used 2 as i love the flavor)

10 egg yolks

3/4 C. sugar

6 Tbsp super fine sugar

Preheat oven to 325. Pour the cream into a saucepan and vanilla. simmer over med-low heat. you do not want to boil it just to heat it up.

whip the eggs with the sugar until its pale yellow and thick.

whip egg yolks while you very slowly add 1 C. of the heated cream. go very slowly as to NOT cook the eggs. Once the first cup is mixed in you can add them a bit faster.

place ramekins into a rimmed baking sheet. pour the custard into the ramekins. pour water in bottom of baking sheet until it comes about halfway up the ramekins. bake 30 min or until just set. ( i cooked mine closer to 60 min. so just watch them.)

Cool then chill for at least 2-3 hours in fridge.  To serve sprinkle 1 Tbsp super fine sugar (you can use regular sugar as well)  Use a kitchen torch to brown the sugar. there should be a thin crisp surface of burned sugar on top. serve immediately! 

i remade the jello cups

These are so fun and so easy. They are a little time consuming though.

So you pick out some colors of jello you want and get some clear cups. I used plastic ones so we could just toss them later.

Use the small packages of jello

For these I made 7

you make one at a time. Make it with 1 C. boiling water then add enough ice to cool which is about 7 pieces then stir until cool then remove the leftover ice. Pour about 1/2 or a little more in the cups then reserve the rest. Put the cups in the fridge to set up about 30 min. While they are setting up add some cool whip (or homemade which i did which taste SO much better) or plain yogurt. I used about 1/4- 1/3 C. mix well. I used a wisk. THen when the first layer is set up add this layer. THis layer will be a little thick so just mix it a little and SPOON it in. THe key is to make sure the layer is pretty set and SPOON it on. Then let completely set in the fridge at least an hour before serving.

zebra cake

We had another birthday so I made this for my husbands birthday. IT was yummy!!

Take 2 cake mixes. One chocolate (i used milk chocolate) and one white.

Follow directions per box as to what to mix. Then get 2  9" round pans. I used a cheesecake spring form pan. ( Its so much easier to get it out with the removable sides...i'm going to nee more of those!)

Start with the white and pour 1/3 C. into the pan. It was start to spread which is what you want. Then add 1/3 C. of the chocolate. Continue to layer until the pan(s) are about 1/2-3/4 full. YOu dont want to over fill them though so less is always better. If you use two pans you shouldnt have any leftover.

However since I used one springform pan I had some left over to make about 6 cupcakes with.

When cool frost with your favorite icing. I used a Cream cheese butter cream;

1/2 C. butter

8 oz cream cheese

Mix together until fluffy. THen add powedered sugar until desired thickness. Add some whipping cream  if it gets too thick.

I like using the whipping cream as then the frosting isnt too sugary and it help whip it and hold better.

pink zebra print cake

I made this for my moms birthday. It was way easy and it looked so fun!

One batch of white cake batter

2 Tablespoons Unsweetened Cocoa Powder

Black food coloring gel

Pink food coloring gel

Directions

1.  Divide your batter into 3 separate bowls.  Leave one uncolored.  In the second bowl mix in cocoa powder and black food coloring gel (enough gel to get it the color you want… I added 1/4 teaspoon of the Wilton Fondant coloring paste/gel).  In the third bowl mix in pink food coloring gel until it is the color you want (you will not need as much as you used for the black).

2.  Grease and line the bottom of your pan (I used an 8 inch pan) with parchment paper.  I wouldn't skip this step because if the cake tears apart coming out of the pan, the effect is pretty much ruined.  Start off by adding roughly two tablespoons of your white batter to the very center of your pan.  Wait a few seconds for the batter to spread out.  In the center of your white batter, add two tablespoons of your black batter and wait for it to spread out.  Then add two tablespoons of your pink batter.  Your pan should look something like this:

3.  You will repeat this process until the pan is as full as you want it to be.  Don't make it too full because you do not want a overlarge dome to cook up.  And yes, this will take awhile… but it's not boring.  This is how the pan should gradually transform:

4.  Bake your cake as evenly as possible.  It helps to rotate the pan after 10 minutes of cooking.  Bake your batter according to your recipe's instructions.  Wait a few minutes after pulling it out of the oven, then turn it out but do not let it cool upside down.  Once it's cool, you can remove the parchment paper and decorate or top however you like.  

Get in touch with your wild side and try it out!

Homemade Krispy Kreme Doughnuts

Donuts:
2 T. Yeast
1/4 c. warm water
1 1/2 c. lukewarm milk
1/2 c. sugar
1 t. salt
2 eggs
1/3 c. shortening
5 c. flour

Pour yeast into warm water and let stand for 5 minutes or until bubbly. In a large bowl mix together yeast mixture, milk, sugar, salt, eggs , shortening and 2 cups of the flour. Mix for 2 minutes on low speed or with a wooden spoon. Beat in remaining flour 1/2 cup at a time until dough is no longer sticky. Knead for 5 minutes or so until dough is smooth. Put dough into a greased bowl and cover. Let rise until double. Turn dough onto a floured surface and roll out into about 1/2" thickness. Cut out with a donut cutter or a large glass and small round cookie cutter for the center. Cover donuts lightly with a thin towel and let rise again until double.

Glaze: (I triple this esp if you cook the doughnut holes)
1/3 c. butter
2 c. powdered sugar
2 t. vanilla
4 T hot water

In the mean time melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir water in a little bit at a time until icing has thinned out some. Set aside.

Frying:
Heat oil to 350*. Slide donuts into the hot oil using tongs. Turn donuts over as they brown. Cook on each side until golden brown. Remove to wire rack or paper towels to drain. While still hot, dip donuts into glaze and set onto wire racks to drain. (I put the wire racks onto a cookie sheet so that I can reuse the glaze that drips off.

Variation:
Melt some chocolate chips into the glaze for chocolate glazed donuts.

homemade chocolate ice cream

First off I have to tell you this is the BEST chocolate Ice cream I have ever tasted. No more buying chocolate ice cream for me!!!

1 C. Milk

1/2 C. sugar

1 1/3 C. semi sweet choc chips (I used 1 1/2 C. milk choc chips sooo much better)

2 C. heavy cream

1 tsp vanilla

Heat milk on stove until it just begins to bubble. 

Meanwhile process chocolate in a food processor until it is finely chopped. 

Mix chocolate and sugar.

Combine hot milk and chocolate mixture and blend until chocolate is melted and mixture is smooth. (I left a few pieces that werent totally melted and it was great!)

COOL completely.

Once cool, stir in heavy cream and vanilla

Chill for at least 30 min 

Pour into ice cream maker.

Mix in ice cream maker 25-30 min or according to manufacturer's instructions.

Homemade peach ice cream

I didnt get a picture of this ice cream. but its SOO yummy especially if you like peaches.

3 C. mashed peaches
1 Tbsp lemon juice
4 C. milk
3 C. whipping cream
1 1/2 C. sugar
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt

If using fresh peaches cook a bit (until skin comes off easily) and sweeten to taste. I added a bit of sugar then processed in my kitchen-aid food processor.  Add lemon juice to peaches. Combine Milk, whipping cream, sugar, vanilla, almond and salt. Add peaches to milk mixture. Chill about an hour. Put in ice cream maker and follow the directions on it. Makes about 1 gallon.
You can substitute any fruit for the peaches.

we LOVED THIS!!!! soo yummy.

Jello Cups

These are so fun and so easy. They are a little time consuming though.

So you pick out some colors of jello you want and get some clear cups. I used plastic ones so we could just toss them later.

Use the small packages of jello

For these I made 7

you make one at a time. Make it with 1 C. boiling water then add enough ice to cool which is about 7 pieces then stir until cool then remove the leftover ice. Pour about 1/2 or a little more in the cups then reserve the rest. Put the cups in the fridge to set up about 30 min. While they are setting up add some cool whip (or homemade which i did which taste SO much better) or plain yogurt. I used about 1/4- 1/3 C. mix well. I used a wisk. THen when the first layer is set up add this layer. THis layer will be a little thick so just mix it a little and SPOON it in. THe key is to make sure the layer is pretty set and SPOON it. If you dont you'll end up with what happened to my green layer. It kinda mixed with the blue so you dont see the different colors.  Repeat with as many layers as you want and top with some homemade whip cream. 

I have to say these are SOO yummy. I'm making them again today. All 3 of my kids (10, 3, 3) LOVED them.

mint brownies

Don't these make your mouth water??? sooooo yummy. I kinda played around with a few recipes.

anywho I've had some requests to post it so here it is:

2 C. Sugar

1 C. Butter

4 Eggs

cream until fluffy then add:

2 C. flour

1/2 C. cocoa

1 tsp salt

1 tsp baking powder

1 tsp vanilla

2 Tbsp milk

mix well then bake at 350 for 30-45 min in a 9x13 pan.

(I did do it in the 9x13 but i think next time i'll do a cookie sheet as i like them a little smaller)

Cool for about an hour. you can speed it up in the fridge. then frost with the mint icing.

Mint Icing:

3 Tbsp butter

2 Tbsp milk

1 1/2 C. powdered sugar ( i used closer to 3-4 C)

2-3 drops mint flavoring

green food coloring

Mix well. I added more sugar so it was thicker like a frosting instead of runny.

Drizzle with chocolate

Chocolate Drizzle:

3 Tbsp butter

1/2 C. choc chips ( I used milk)

Melt carefully in microwave. Do 30 sec intervals and stir after each until completely melted. Cool slightly. I just used a fork and kinda drizzled it all over the mint.

Then take some andes mints. I used about 15. I used my Kitchen Aid Food Chopper and chopped them up. THen i just took a handful and sprinkled it all over the brownies.

There you have it!!! BEWARE!!! these are very hard to resist!!!

Cheerio Bars

Add 1/2 Cube of butter and 1 bag mini marshamallows to bowl

Microwave until looks like this about 2 min

Add 1/2 C. creamy peanut butter and mix well

Add 7 C Cheerios

1 C. m&m's

Press into 9x13 greased pan 

(it works easier if you have a plastic baggie on your hand that is sprayed)

press down evenly

Let cool. I put in fridge about 1 hour and slice up and enjoy!!! 

Lime Cupcakes

Lime Cupcakes

1 C. all purpose flour

3/4 C. self rising flour

1 stick butter, softened

1 1/4 C. sugar

2 large eggs

juice from 3 limes

finely grated lime peel from 3 limes

green food coloring

3/4 C. buttermilk

Preheat oven to 350. Line muffin pans with liners. Mix both flours together in small bowl. Beat butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs then the next 3 ingredients. Beat in flour mixture with buttermilk alternately. Spoon batter into lines. Bake until done about 20-25 minutes. Cool then frost.

Frosting:

8oz cream cheese room temp
1 1/2 c. powdered sugar
1 stick softened butter
2 tsp lime peel grated
juice from 1-2 limes

 mix well. Add more sugar and lime juice to taste. I piped my frosting so I think I used around 4 C. sugar. I kept adding more lime juice until it was to my liking. These turned out so yummy!!!

Peanut Butter Blossoms

Beat together 1/2 C. Butter(or shortening) and 3/4 C. creamy peanut butter. I tend to use closer to 1 C. peanut butter.

add 1/3 c. sugar and 1/3 c. packed brown sugar. mix well add 1 egg, 2 Tbsp milk and 1 tsp vanilla.

Then add 1 1/2 C. flour, 1 tsp baking soda, 1/2 tsp salt

mix until dough looks like so... Roll dough into 1" balls and roll into a bowl of sugar. Bake on baking sheets at 375 for 8-10 min. 

As soon as you pull them out put a kiss in the center and take off baking sheet and cool on rack.

Dont they look devine?!

Peanut Butter Blossoms

Ingredients

            48 HERSHEY'S KISSES Brand Milk Chocolates

            1/2 cup shortening

            3/4 cup Creamy Peanut Butter

            1/3 cup granulated sugar

            1/3 cup packed light brown sugar

            1 egg

            2 tablespoons milk

            1 teaspoon vanilla extract

            1-1/2 cups all-purpose flour

            1 teaspoon baking soda

            1/2 teaspoon salt

            Granulated sugar

Directions

1 Heat oven to 375°F. Remove wrappers from chocolates. 


2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 


4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Pineapple Cheesecake Bars

Crust:

3 C. Flour
1 1/2 C. sugar
1 1/2 C butter, softened

In med bowl combine ingredients. Mix well. Press into large cookie sheet and poke holes with fork. Bake at 350 for 15-20 min or until lightly browned.

While crust is cooking make coconut topping:

2 Tbsp melted butter

3 C. sweetened coconut, grated

In a small bowl mix together. Set aside

cream cheese filling;

16 oz cream cheese
2 eggs
4 tbsp sugar
4 tbsp milk
2 tsp almond extract
2 tsp vanilla extract
20 oz can crushed pineapple

Combine cream cheese, eggs, sugar, milk, almond & vanilla extracts in a large bowl. Beat with mixer until smooth. Add crushed pineapple.

Pour over baked crust

Sprinkle the coconut topping on top

Bake at 350 for 18-20 min or until coconut has browned and middle is set. Chill for at least ONE hour before serving.

Pumpkin Cheesecake

This is another recipe for a Pumpkin Cheesecake. I have to say I prefer this one because I love pie crust. NOt a huge fan of graham cracker crust.

Pumpkin Cheesecake

2 (8 oz each) pkg cream cheese

3/4 C. white sugar

15 oz pureed pumpkin (I use homemade)

1 1/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

2 eggs

1/4 tsp salt

2 (8-inch) pastry shells

Preheat oven to 450. Beat cream cheese and sugar together; then add pumpkin and spices. Beat in eggs one at a time, add salt. Beat until creamy. Pour batter evenly into both pastry shells. Bake 50 min or until knife comes out clean when inserted in center.. COOL completely. Top with homemade whip cream!