Strawberry Preserve Topped Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.

Fudge Meltaways

1/2 cup butter

1 sq. unsweetened chocolate (1 oz.)

1/4 cup granulated sugar

1 tsp. vanilla

1 egg, beaten

2 cups graham cracker crumbs

1 cup coconut

1/2 cup chopped nuts (I don't use)

1/4 cup butter

1 Tb. milk

2 cups powdered sugar

1 tsp. vanilla

2 sq. unsweetened chocolate (2 oz.)

Melt 1/2 cup butter and 1 sq. chocolate in saucepan. Blend granulated sugar, 1 tsp. vanilla, egg, crumbs, coconut, and nuts into butter-chocolate mixture. Mix well and press into ungreased baking dish, 9x9 or 9x13 (if using 9x13 I double the recipe). Refrigerate.

Mix 1/4 cup butter, milk, powdered sugar, and 1 tsp. vanilla. Spread over crumb mixture. Chill.

Melt 2 sq. chocolate and spread evenly over chilled filling. Chill again. Cut into tiny squares before completely firm.

Shortcut Pumpkin Bread

Prepare a yellow cake mix according to package directions, omitting water.
Stir in 1 cup pumpkin puree, 1 cup mashed bananas, and 1 tsp cinnamon.
Pour into a greased 9-inch loaf pan.
Bake at 375 degrees for 50 minutes.
In a mixer bowl, beat 4 oz. softened cream cheese and 1/4 cup softened butter until creamy.
Stir in 1/2 tsp vanilla extract and slowly add 1 cup powdered sugar.
Frost cooled bread; chill.

*One slice actually counts as 1/2 serving of fruits and veggies* Imagine how many servings the whole loaf will yield?? :)

Pumpkin Dip

1- 8 oz cream cheese
2 cups powdered sugar
2 cups pumpkin (fresh or 15 oz can)
1 tsp cinnamon
1/2 tsp ginger

Mix cream cheese and powdered sugar until well blended.
Mix in all other ingredients.
Refrigerate to firm it a bit.
Serve with vanilla wafers, ginger snaps, apple slices, etc.

Freezes very well.

Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies (graham crackers, Nilla Wafers, etc)

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth

2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.

3. Serve with gingersnaps.

4. Refrigerate leftovers. (Yield: 4 cups)

Pear Chocolate Tarte

2 ripe pears, peeled and cut into spears in eighths

100 g semisweet or 70% chocolate

1 piecrust

2 eggs, beaten

1 stick of butter, melted

¾ cup of almond meal/flour (they sell this at Meijer’s & Kazmeier’- Bob’s Red Barn Mill brand)

1 c of powdered sugar

Preheat oven to 375

Unroll the pie crust into a round, 11 inch tarte pan. Pierce the crust on the bottom several times with a fork.

Melt the chocolate in a bowl in the microwave until smooth, 30 seconds at a time, mixing after each heating. Pour over the piecrust and spread gently with a rubber spatula.

In a bowl, mix the almond meal, the powdered sugar, the butter and two beaten eggs until just blended.

Pour over the chocolate covered pie crust. Arrange pear spears on top of batter.

Bake approximately 45-55 minutes. Check to make sure center is set and cooked through before removing from oven.

French Chocolate Pie

3/4 cup butter, unsalted
1 1/8 c. sugar
2 squares melted chocolate (unsweetened, nestle)
1 tsp. vanilla
3 eggs
Graham cracker crumbs

Make crust (as directed on crumb box) in metal pie pan and chill for 45 min. Set aside 2 T of crust to sprinkle on top of pie later. Cream butter, blend in sugar, add chocolate and vanilla. Add 1 egg at a time, beating with mixer on medium each egg for 5 min before adding the next. Yes you will be beating for a total of 15 min. Pour into graham cracker crust. Sprinkle the 2T of crust on top. Chill 2-3 hrs or until set. Keep refridgerated at all times.

Caramel Apple Dessert

1 1/2 cups Bisquick
2/3 cup sugar
1/2 cup milk
2 cups apples
1 Tbsp lemon juice
3/4 cup brown sugar, packed
1/2 tsp cinnamon
1 cup boiling water

Preheat oven to 350.
Mix Bisquick and sugar in bowl.
Stir in milk until well blended.
Pour into ungreased 9x9 pan.
Top with apples; sprinkle with lemon juice.
Mix brown sugar and cinnamon; sprinkle over apples.
Pour boiling water over apples.
Bake 50 - 60 minutes or until toothpick inserted in center comes out clean.
Serve warm with whipped cream.

Mountain Dew Apple Dumplings

2 (8 count) cans cresent rolls
2 large Granny Smith apples
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter
1 tsp (+/-)cinnamon

1. Grease a 9x13 baking dish.
2. Peel and slice apples into 16 slices.
3. Roll each apple slice in 1 section of cresent roll.
4. Place rolled slices in dish.
5. Melt butter, add sugar, and cinnamon. Pour over apples, turning if needed to coat.
6. Pour can of Mountain Dew over all.
7. Bake at 350 degrees for 45 minutes.

Chocolate Crunch Pie

1 (9 inch) prepared chocolate cookie crumb crust
1 (3.9 ounce) package chocolate instant pudding mix
1 cup cold milk
1 (8 oz.) container frozen whipped topping, thawed
20 chocolate sandwich cookies, crushed
1 1/2 cups semi-sweet chocolate chips

1. In a medium bowl, whisk together pudding mix & milk. Allow to set up to 5 minutes, then fold in whipped topping. Gently stir in 1 cup of crushed cookies and the chocolate chips. Spoon into crust. Sprinkle top with remaining crushed cookies.

2. Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.

* I used Oreo cookies with chocolate filling to make it extra chocolatey, but you can use regular ones too.

Peanut Butter Crunch Cheesecake Squares

1/2 cup all purpose flour
1/4 cup pecans, finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon lemon juice
3/4 teaspoon vanilla
12 fun size Butterfingers, coarsely chopped
5 fun size Butterfingers, finely chopped

1. Heat oven to 350 degrees. Line an 8x8 baking pan with foil, allowing foil to hang over 2 sides.

2. In a medium bowl, whisk together flour, pecans, & brown sugar. Stir in the butter and mix until all dry ingredients are moistened and crumbly dough forms. Press into the bottom of pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.

3. In another medium bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice, and vanilla until combined. Stir in the 12 coarsely chopped Butterfingers. Pour into the baked crust. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle the finely chopped candy over top.

4. Cool completely. Gently lift from the pan and pull back the foil. Cut into 6 squares. Refrigerate until serving.

A yummy way to get rid of some of that Halloween candy!

Brownie Toffee Trifle

1 package fudge brownie mix (9x13-inch pan size)
4 teaspoons instant coffee granules
1/4 cup warm water
1-3/4 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping
1 package (11 oz) vanilla or white chocolate baking chips
3 Heath candy bars (1.55 oz each) chopped

Prepare and bake brownies according to package directions, using a 9x13 baking pan.
Cool; cut into 3/4 inch cubes.
Dissolve coffee granules in warm water.
In mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Beat in coffee mixture.
Fold in whipped topping.
In 3-quart trifle glass or bowl, layer half of the brownie cubes, pudding, vanilla chips and candy bars. Repeat layers.
Cover and refrigerate for at least an hour before serving.

Dreamsicle Fudge

•2 teaspoons Butter (for Buttering The Dish)
•¾ cups Butter
•3 cups Sugar
•¾ cups Whipping Cream
•1 package White Chocolate Chips (10-12 Ounces )
•1 jar Marshmallow Creme (7 Ounces)
•3 teaspoons Orange Extract
•12 drops Yellow Food Coloring
•5 drops Red Food Coloring


* Grease a 13×9 glass casserole dish with 2 tsp butter.
* In a heavy saucepan combine sugar, cream and 3/4 Cups butter. Cook and stir over low heat until the sugar is dissolved. (This is a VERY important step. The sugar crystals must be completely dissolved or the fudge will not be smooth.)
* Bring to a boil and cook for 4 minutes
* Remove from heat and stir in vanilla chips and marshmallow cream until smooth
* Remove 1 cup of this mixture and set it aside for later.
* To the remaining mixture all orange extract and food colorings, stir until blended. This mixture will now be orange.
* Pour into prepared glass casserole dish.
* Drop the white mixture, that was set aside earlier, by spoon over the top of the orange mixture and swirl with a knife.
* Cover and refrigerate until set.
* Cut into squares and serve.

Makes about 2 2/2 pounds of fudge. Unused fudge must be refrigerated.
(Click on title to view original post from www.tastykitchen.com)

Brownie Passion Bowl

3 cups of cold milk
2 pkg (4 serving size) Jell-O Chocolate Instant Pudding
2 tubs 8 oz. COOL WHIP French Vanilla, thawed
1 baked 9 inch square brownie, cooled
2 cups raspberries or sliced strawberries (optional)

Pour milk into large bowl. Add dry pudding mixes, Beat with wire whisk or mixer on low for 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Place half of the brownie cubes in 2 qt. serving bowl, top with half of the pudding mixture,
1/2 of the raspberries, and half the remaining whipped topping. Repeat all layers.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

to change it, you could use a different pudding flavor and pound cake instead

Cookie Dough Brownies

Prepare boxed brownie mix as directed, and cool completely

Cookie dough topping:
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/4 cup sugar
2 tablespoons of milk
1 teaspoon of vanilla
1 cup of flour

Mix the ingredients together and spread over brownies.

Chocolate topping:
1 cup of chocolate chips
1 tablespoon of shortening

Melt both together and spread over the cookie dough topping.

Strawberry Pretzel Salad

INGREDIENTS
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Truffle Brownie Cups (A Pampered Chef Recipe)

1 2/3 C semi-sweet chocolate chips, divided
2 Tb butter
1/2 C sugar
1 egg
2/3 C flour
3/4 C heavy cream
Assorted garnishes: Whipped topping, maraschino cherries, chopped nuts, strawberries

Preheat oven to 325.

Make ganache filling: Microwave heavy cream for 2 minutes. Add 1 C of the chips and whisk until smooth. Refrigerate mixture while baking brownie cups.

Make brownie cups: Spray mini-muffin pan with cooking spray with flour, or use butter or oil to grease then flour. Microwave 2/3 C chocolate chips and butter for about 1 min, stirring every 20 seconds. Stir until melted and smooth. Add sugar and egg and blend until smooth. Add flour until just combined. Using two teaspoons, place batter into wells filling to 2/3 full. Using tart shaper, gently tap batter to create level tops. Bake for 10-12 minutes or until edges are set (do not overbake). Cool 2 minutes, make indentations in each brownie with tart shaper, you'll feel when the well is deep enough. Let cool.Place ganache in a plastic bag, and snip off the end. Pipe into brownie cups. Add garnish as desired. These are excellent from the fridge. Makes 24.

Easy Oreo Truffles

INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Put into the freezer for about 20 minutes till firm.
Dip balls in chocolate ( I use tongs); place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Key Lime Yogurt Pie

2 TBS cold water
1 TBS fresh limejuice
1 ½ tsp unflavored gelatin
4oz (half 8oz pkg) fat-free cream cheese softened
3 containers (6oz each) Yoplaitâ Light Thick & Creamy Key Lime Pie yogurt
½ c frozen reduced fat whipped topping (thawed)
2tsp grated lime peel
1 reduced fat graham cracker crumb crust (6oz)

1. In saucepan, mix water and lime juice; sprinkle gelatin on limejuice mixture and let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Low-Fat Brownies

½ c. all-purpose flour
½ c. unsweetened cocoa
¼ tsp. baking powder
¼ tsp. salt
6 Tbsp.butter or margarine
1 c. sugar
2 lg. eggs
2 tsp. vanilla
1/3 c. mini chocolate chips

Preheat oven to 350
Grease 8” by 8” metal baking pan
Combine flour, cocoa, baking powder and salt in separate bowl
Melt butter, stir in sugar, then eggs (1 at a time), and vanilla until well blended
Stir in flour mixture
Spread batter in prepared pan
Sprinkle with chocolate chips
Bake 18 to 20 minutes

Makes 16 squares
Each Brownie 120 calories 6 g total fat