Cheesecake Filled Chocolate Covered Strawberries

Whole Strawberries
Philadelphia Ready-To-Eat Cheesecake filling
Good Quality Dipping Chocolate

Bacon Wrapped Smokies with Brown Sugar and Butter

pound Bacon, Cut Into Thirds

1 pound Smokies

1 stick Butter

2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy

PINEAPPLE CHEESE BALL

• 1-1/2 packages (12 oz) cream cheese
• 1 small can crushed pineapple (well drained)
• powdered sugar (to taste- approximately 2-3 Tbsp.)
• green onion (optional-to taste, approximately 2 Tbsp.)
• chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
• chopped pecans (about 1 cup worth)

Combine all ingredients together.
Mash into a ball and chill.
Roll in crushed pecans.
Refrigerate until served.
Serve with crackers.
Enjoy!

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Taco Pizza

1 lb. ground beef

1 envelope taco seasoning mix

2 (8 oz.) cans Pillsbury crescent rolls

1 (16 oz.) can refried beans (I used the jalapeño kind)

2-3 cups shredded cheddar cheese or Mexican blend

1/2 cup chopped tomatoes

1/4 cup sliced black olives

4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately

Killer Brownies

For the Brownie layer:
• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup AP flour
For the Oreo layer:
• 1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
• 1 cup unsalted butter (at room temp)
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 2 1/2 tsp vanilla extract
• 2 1/2 cup AP flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups semi-sweet chocolate chips

Instructions

1. For the Brownie layer:
2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
3. For the Cookie Dough layer:
4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
5. Assembly:
6. Pre-heat the oven to 350 degrees.
7. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
8. Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
10. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
11. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Red Velvet Thumprints

1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg yolk
1 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoons red food coloring
1/2 cup mini chocolate chips
Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside.
In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. Add in red food coloring (note: I used liquid coloring, if you use gel you may need more/less) and mix until color spreads. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in mini chocolate chips.
Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.
Cream Cheese Marshmallow Frosting
4 ounces cream cheese, softened
1 tablespoon vanilla extract
3/4 cups marshmallow fluff
1 3/4 cups of powdered sugar
1-2 teaspoons milk, if needed
Beat cream cheese in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cookies, then top with shaved chocolate if desired.

The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy

Chubby Hubby Truffles

1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

Peanut Butter Filled Chocolate Cupcakes

Peanut Butter Filling

6 oz cream cheese

½ cup creamy peanut butter

¼ cup sugar

1 teaspoon vanilla

2 teaspoons milk

Chocolate Cake

3 eggs

½ cup oil

1 teaspoon vanilla

¾ cup sour cream

¾ cup plain yogurt

¼ cup milk

Devil’s Food Cake Mix

Cream Cheese Buttercream

8 oz cream cheese

½ cup butter, softened

3 ½ cups powdered sugar

1 teaspoon vanilla

1-3 tablespoons milk

Directions:

1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 22).

2. Peanut Butter Filling: Cream all ingredients until well combined and set aside.

3. Chocolate Cake: In a large bowl, combine eggs, oil and vanilla (do not over beat the eggs).

4. Add sour cream, yogurt and milk and stir well.

5. Add cake mix (for easy mixing sift cake mix into batter).

6. Fill cupcake liners ½-3/4 full.

7. Place about 1 ½ teaspoons peanut butter filling on top of batter. Then, do your best to push the filling down into the batter. (Unlike my photo where it is just sitting on top.) If you don’t push the filling into the middle, it may slide over while it bakes, that is what mine did.

8. Bake for about 18 minutes, or until an inserted knife comes out clean.

9. Buttercream: Beat butter and cream cheese. Add remaining ingredients and adjust as needed to reach desired consistency.

10. Pipe onto cooled cupcakes and top with half of a peanut butter cup. (To cut easily, put peanut butter cups into the freezer for a few minutes.)

Layers Of Love Chocolate Brownies

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, cut in pieces
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs, divided
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1/2 cup caramel ice cream topping
• 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

Directions

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars

Butterfinger Pie

CRUST:
14 cream-filled chocolate sandwich cookies (Oreos)
4 Tablespoons butter, melted
FILLING:
23 fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
1/2 cup granulated sugar
2 Tablespoons cornstarch
2 cups whole milk
2 large egg yolks
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips
1 1/2 cups whipping cream
TOPPING:
2 cups heavy whipping cream

Directions:

1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you're preparing the next layer.
4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
6. Cover loosely and refrigerate until ready to serve.

Lady Baltimore Cake

3/4 cup butter, at room temperature
2 cups sugar
grated zest of one lemon
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1 1/2 teaspoons vanilla
6 egg whites

Preheat oven to 350 degrees and line 3 9-inch cake pans with parchment paper and grease generously.

Cream butter, sugar and lemon zest together until light and fluffy, about 2 minutes. Sift flour, baking powder and salt together and set aside.
Combine milk, water and vanilla. Add small amounts of flour mixture to creamed butter mixture, alternately with milk mixture, beating until smooth after each addition.

Beat egg whites until stiff and gently fold into batter. Pour into prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cakes shouldn’t get very brown on top. Allow to cool for 10 minutes in the pans, then transfer cakes to wire wracks to cool completely.

For the Orange Marmalade Filling:
3/4 (18-ounce) jar orange marmalade
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon Grand Marnier (or any orange liqueur), optional

Heat the marmalade, orange juice and lemon juice in a small saucepan over medium heat just before it reaches boiling point. Remove from heat and stir in the Grand Marnier. Strain out the peels and allow to cool to room temperature.

For the Frosting:
3 cups sugar
1 cup water
1/4 teaspoon cream of tartar
3 egg whites
1 teaspoon vanilla

sweetened, flaked coconut, for garnish

Using a mixer, beat egg whites until stiff.

Boil sugar, water and cream of tartar in a small saucepan over medium-high heat until it reaches 238 degrees on a candy thermometer, or until a small amount of syrup will form a soft ball when dropped into very cold water (this is what’s known as “soft ball stage”).
With the mixer running, slowly pour the hot syrup over the egg whites and continue to beat until the mixture is of spreading consistency (this could take up to 10 minutes; don’t be alarmed if your mixture is runny, just keep beating and eventually it will thicken up.). Add vanilla.

To Assemble:
Spread half of the orange marmalade filling in the center of the bottom cake layer, leaving an inch border around the outside (when you add the frosting, the marmalade will spread). Gently spread some of the frosting over the marmalade and place second cake layer on top. Repeat with the other half of the marmalade filling and more frosting, then place the third cake layer on top. Frost the whole cake with the frosting (be generous, the recipe makes a TON of frosting!) and sprinkle generously with coconut. Refrigerate until 30 minutes to one hour before serving.

Peanut Butter Cupcakes with a Marshmallow Swirl

1/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/3 cup milk
1/2 cup peanut butter morsels
2/3 cup marshmallow fluff
Preheat oven to 350 degrees F.
Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels and marshmallow fluff.
Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-18 minutes at 350. Let cool completely before frosting.
Note: since the marshmallow fluff can harden a bit, I would advise making these cupcakes the same day you eat them.

Peanut Butter Frosting
2 tablespoons butter, softened
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
3/4 cup powdered sugar
1-2 teaspoons milk, if needed
Beat butter and peanut butter in the bowl of an electric mixer until creamy. Add in vanilla extract, then with the mixer on low speed, add in powdered sugar. Increase speed to medium-high and beat for 2-3 minutes until fully combined, scraping down the sides. If frosting is too thick, add in milk and beat for 1-2 minutes more. Fill a pastry bag with frosting or using a spoon, poke a hole into the cupcake and fill.

Marshmallow Buttercream Frosting
1 cup butter (2 sticks), softened
1 tablespoon vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one tablespoon at a time. Frost cupcakes and drizzle with melted peanut butter if desired.