Cheesecake - Pecan Pie

Cheesecake - Pecan Pie

 ---Crust---
1-3/4 cups Vanilla Wafers , crumbs
1/4 cup light Brown Sugar
1/3 cup Unsalted Butter melted
---Pecan Filling---
1 cup Sugar
2/3 cup Corn Syrup - Dark
1/3 cup Unsalted Butter melted
2 Eggs beaten
1-1/2 cups Pecans chopped
1 tsp Vanilla
---Cheesecake Filling---
3 pkg Cream Cheese, original - Philadelphia - 8 oz softened
1-1/4 cup light Brown Sugar
2 tbsp Flour (all-purpose)
4 Eggs
2/3 cup Heavy Whipping Cream
1 tsp Vanilla
---Topping---
3-1/2 tbsp Unsalted Butter melted
1/2 cup light Brown Sugar
1 tsp Cinnamon, ground
1/4 cup Heavy Whipping Cream
1 cup Pecans toasted/chopped


TO MAKE THE CRUST:
   1) Line the bottom of 9 inch springform pan with parchment paper and set aside
   2) Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

TO MAKE THE PECAN FILLING:
   1) In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
TO MAKE CHEESECAKE FILLING:
   1) Preheat the oven to 350 degrees F.
   2) Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
   3) Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
   4) Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
   5) Run a knife around edges of cheesecake but don't take out of the pan until completely cooled.

TO MAKE THE TOPPING:
   1) In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
   2) Release the sides of springform pan and spoon the topping over cooled cheesecake.
   3) Store the cake in the fridge.
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Cheesecake - Cookies `n Cream Squares

Cheesecake - Cookies `n Cream Squares

50 Oreo Cookies 

1/4 cup Butter melted

4 pkg Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

1 tsp Vanilla

4 Eggs

Place 30 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Remove from food processor and put in mixing bowl. Add butter, mix well. Press onto bottom of 13 x 9 baking pan.

Chop the remaining 20 cookies in the food processor (not as fine as the crust). Set aside.

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix well until blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies.

  

Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

TIP: Line pan with foil for easy removal of squares.

Makes: 18          Prep Time: 20 min +refrigerating           Bake Time: 40 min

Cheesecake - Chocolate Swirl

 Cheesecake - Chocolate Swirl

4 squares Semi-Sweet Chocolate Squares

2 pkg Cream Cheese, original - Philadelphia - 8 oz softened, divided

1/2 cup Sugar divided

2 Egg(s) divided

1 Oreo Pie Crust

1/2 tsp Vanilla

1. Heat over to 350.

2. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min, stirring every 30 sec. Stir until chocolate is completely melted.

3. Add 1 pkg cream cheese, 1/4 cup sugar and 1 egg, beat with whisk until blended. Pour into crust.

4. Beat remaining cream cheese, sugar, egg, and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with a knife.

5. Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature for 10 min before serving.

Serves: 8

 

Cinnamon Roll Cheesecake

Crust:

2 cups Graham Crackers crumbs (about 12 crackers)

4 tbsp light Brown Sugar

1 tsp Cinnamon, ground

6 tbsp Unsalted Butter melted

Cinnamon Crumble:

1 cup light Brown Sugar packed

1 tbsp Cinnamon, ground

6 tbsp Flour (all-purpose)

6 tbsp Unsalted Butter melted

Cheesecake Filling:

4 Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

2 tbsp Flour (all-purpose)

2 tsp Vanilla

5 Eggs at room temperature

3/4 cup Heavy Whipping Cream

Cream Cheese Topping:

1 tbsp Unsalted Butter softened

1 ounce Cream Cheese, original - Philadelphia - 8 oz softened

1/4 tsp Vanilla

3/4 cup Powdered Sugar

1-1/2 tbsp Heavy Whipping Cream

Preheat oven to 350 degrees Fahrenheit. Grease a 9" springform pan with non-stick spray and set aside.

Start with the crust by putting about 12 graham crackers into a food processor. Pulse until you get a fine crumb. Add in the remaining crust ingredients and pulse until well combined.

Pour the curst mixture into the bottom of the prepared springform pan and (using a clean hand or a spatula) press down to form the crust. Be sure to take a little up the sides of the pan as well.

Bake the crust for about 10 minutes on 350 degrees, then set aside.


Cinnamon Crumble:
Combine all the ingredients into a medium size bowl and use a fork to mix them until you have a nice crumble. Set aside.

Cheesecake Filling:
Start by putting your room temperature cream cheese (4) into the bowl of a stand mixer. A paddle attachment would be good for this. Cream until light and fluffy and you do not see any bumps. Add sugar (1 cup) and flour (2 tbsp) and mix for about 1 minute.

While the mixer is on low speed, add vanilla (2 tsp) and each egg (5) one at a time. Allow each egg to combine fully before adding the next.

Once all the eggs are combined, set your mixer to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream (3/4 cup) and mix for an additional 1-2 minutes.

Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture, using your fingers to break the crumble into small pieces. Add another layer of cheesecake filling, followed by another 1/3 of the crumble. Add the remaining cheesecake filling, topped with the remaining crumble.

Place the cheesecake in the center of your oven and bake at 350 degrees for 15 minutes, then reduce the heat to 200 degrees F and bake for an additional 1 hour and 30 minutes.

Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes. DO NOT open the oven door.

After the 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Take the cheesecake out of the oven and chill. I prefer to let it chill overnight in the refrigerator.

Cream Cheese Topping:
Add all of the ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth. Put the mix into a piping bag or a sandwich bag with a small hole in one corner. Pipe the topping over the chilled cheesecake and enjoy!

Chocolate Melting Cake (Carnival Cruise Lines)

6 ounces Chocolate chips, dark

3/4 cup Butter (6 ounces)

4 Egg(s) Room Temperature

1 cup Sugar (6 ounces)

1/2 cup Flour (all-purpose) (2 ounces)

Preheat oven to 400 degrees

Melt the chocolate and butter

Mix the eggs and sugar and whisk for a few minutes, then add the flour

Add the egg mixture to the melted chocolate and butter and mix

Pour the mix into a greased mold

Baked directly in the oven at 400 degrees for 14 minutes

Serve with ice cream and/or fruit garnish

Red Velvet Cake Balls

I first saw this recipe on Kelly's Recipe blog and knew I wanted to try it one day.

The players....

One box Red Velvet Cake mix (can also make with any other flavor cake mix)

and everything else needed to make the cake

One container of icing (I used cream cheese icing)

Almond Bark (you can use any type of chocolate for coating as long as it is not milk chocolate.. It won't harden up)

First off... I love my kitchen aid mixer

Secondly, I love watching the brown cake mix turn to a pretty red!

Pour into 9x13 pan

Bake cake as instructed on the box

Break up the cooled cake

Add in the container of icing

Mix the cake and icing together until smooth and all combined

Roll the cake and icing mixture into balls, I find it helpful to place in the freezer for a short time before dipping into the almond bark.

Drop into melted almond bark, follow the packaging to melt the almond bark or chocolate, I usually add some Crisco to help the chocolate get to a smooth state

Make sure the cake ball is completely covered, I use a fork to allow the chocolate to drip off

Place on parchment paper for the almond bark to harden

LOTS of cake balls are made from the recipe

Blackberry Cobbler - Southern Plate Recipe

Here is another recipe from my Southern Plates Cookbook.

Blackberry Cobbler pg 69

You can find the original recipe here on southern plates website.

Ingredients

• 2 C Berries, frozen or fresh
• 1/2 cup sugar
• 1 cup milk
• 1 cup self rising flour
• 1 cup sugar
• 1 stick butter or margarine

Instructions

Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.

Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.

After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler.

Place in 350 oven and cook for 55 minutes or until golden.

We ate ours with Ice Cream. That's the way you are suppose to eat it right?

Verdict: It was oh so yummy! I let it cook 55 minutes and the top got a little too golden brown so next time I will cook it a shorter time and check.

Posted by: Heather

Sopapilla Cheese Cake

Sopapilla Cheese Cake2 Crescent Rolls
2 Cream Cheese, original - Philadelphia - oz 8
1-1/4 cups Sugar, divided
1 tsp Vanilla
1 - 2 tsp Cinnamon, ground

Spread 1 can crescent rolls in 9x13 loaf dish
Beat Cream Cheese, 1 cup sugar, and vanilla and spread on top of crescent
rolls.
Spread 2nd can of crescent rolls on top of cheese mixture.
Mix 1/4 cup sugar and cinnamon and spread on top of crescent rolls.
Drizzle melted butter over top.
Bake 350 degreese for 30-40 minutes.
Cut in squares after cooled and serve.

From: Laura Byrd

Milky Way Ice Cream

Milky Way Ice Cream
8 Milky Way Candy Bars
1-1/2 cups Sugar
6 Egg(s)
2 cans Evaporated Milk
2 tsp Vanilla
1/2 gallon Milk

Melt candy bars with 1/2 cup milk and let cool. Mix all ingredients in
blender. Pour into ice cream freezer. Add whole milk as needed to fill
freezer. FREEZE!

Cookie Dessert

Cookie Dessert

2 lg Cool Whip
3 sleeves Chocolate Chip Cookies
2 cups Milk

Dip cookies in milk (do not not soak) and immediately put in 9x13 pan or large serving dish. Create a layer of cookies on the bottom of the pan. Add a layer of cool whip. Repeat layers of cookies and cool whip. Crush a few cookies and sprinkle on top of last layer of cool whip. Refrigerate for several hours before serving. 

A super easy dessert that kids can make. We brought this dessert to small group once and a friend insisted that it tasted too good to have the plain name of "Cookie Dessert". He said it should be called "Cookies in a Cloud".

Cookie Dessert is also a regular on Thursday nights each year at Clarkco for the Beckman Family Reunion.

Blessings,

Debbie

Mississippi Mud Pie

1 cup Flour (all-purpose)
1/2 cup chopped Pecans
1 stick Butter, melted
2 tbsp Sugar
1 cup Cool Whip
1 cup Powdered Sugar
1 pkg Cream Cheese, original - Philadelphia - oz 8
1 tsp Vanilla
1 package Instant Chocolate Pudding
3 cups Milk

Mix flour, pecans, butter and sugar and spread in the bottom of a 9x13 inch pan. Bake at 350 degrees until lightly brown. Set aside to cool.

Mix Cool Whilp, powdered sugar, cream cheese, and vanilla together and spread over the cooled crust. 

Mix chocolate pudding and milk and beat well with an electric mixer. Spread over cream cheese
mixture.

Spread the rest of the Cool Whip over the top of the pudding.

Refrigerate.

Aunt Dot`s Ice Cream Pie

Aunt Dot`s Ice Cream Pie

8-10 whole (1 sleeve) Graham Crackers, crushed
1/3 cup Sugar
1 stick Butter, melted

1/2 gallon Vanilla Ice Cream, softened

1 12 oz pkg Chocolate Chips - semi sweet
1 can Evaporated Milk
1 cup mini Marshmallows
1/2 cup Pecans, chopped

Make crust:
Combine crushed graham crackers, sugar, and melted butter. Put in
bottom of 9x13 pan and freeze until hard. (at least 2 hours)

Ice Cream Layer:

Soften ice cream and then spread over crust. Return to freezer to harden (at least 4 hours)

Topping:
Add choc chips, evap milk, and marshmellows to heavy saucepan. Cook over med low until thickened. Stirring constantly. Remove from heat and allow to cool for 30 minutes stirring every 5 minutes. Pour over ice cream and sprinkle with pecans.

Return to freezer to harden. At least 3 hours. 

This recipe was given to me by my mother-in-law Dot Clegg. The recipe was handed down to her by her Aunt Dot. I love recipes that have been enjoyed for generations! (smile) It is easy to make but you do need to plan ahead to give yourself time to complete each layer.

Blessings,

Debbie

Pecan Pralines (Microwave)

Pecan Pralines
1 cup Whipping Cream, heavy
2 cups light Brown Sugar
2 tbsp Butter
1 1/2 cups, chopped Pecans

Mix whipping cream and brown sugar in large microwave safe bowl. Cook in microwave 12 minutes. Add butter and pecans and stir. Quickly drop by spoonful onto aluminum foil. Remove when hardened.

I usually store these in an airtight container with wax paper separating the layers of pralines.

(Recipe from Dot Clegg)

Pumpkin Pie

Pumpkin Pie


1 Pie Shell - Unbaked - Regular

1 Pumpkin - 15 oz can

1 can Condensed Milk

2 Egg(s)

1 tsp Cinnamon, ground

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/2 tsp Salt



Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell.; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Pecan Pie

Pecan Pie


1/2 stick Butter - sticks (salted)

1 cup Sugar

3 Egg(s)

1/2 cup Karo Syrup

1 tsp Vanilla

1 cup Pecans

1 Pie Shell - Unbaked - Deep Dish



Cream butter and sugar. Add eggs, Karo syrup, vanilla, and pecans. Pour into unbaked pie shell. Bake at 325 degrees for 1 hour and 15 minutes.

Lemon Squares

Lemon Squares

1 pkg Lemon Cake Mix (w/ pudding)
1 stick butter
3 eggs, divided
1 cup pecans, finely chopped
8 oz cream cheese, softened
1 (16 oz) box powdered sugar

1. Mix cake mix, 1 egg, pecans, and melted butter together. Beat by hand until well mixed.

2. Mix the cream cheese, powdered sugar, and 2 eggs together. Beat with mixer until smooth. Pour over cake batter.

3. Bake in 350 degree oven for 45 minutes to 1 hour, or until top is just golden brown.

4. Cool completely then cut into small squares.

My great-grandmother (nanny) Mary Hagan's favorite dessert

Toll House Chocolate Chip Cookie

Toll House Chocolate Chip Cookie

1/2 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon water
1 cup self rising flour (or 1 cup, 2 tbsp all purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt)
1 6oz pkg semisweet chocolate morsels

Cream butter and sugars. Beat in egg; add vanilla extract and water. Combine flour, soda, and salt. Stir into creamed mixture. Add semisweet chocolate morsels; mix well. Drop by well-rounded 1/2 teaspoonful onto greased cookie sheets. Bake at 375* for 10 to 12 minutes.

Yield: about 4 dozen

Peanut Butter Cookies

Peanut Butter Cookies

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups all purpose flour
2 tsp baking soda
1 tsp salt

Cream shortening, sugars, and vanilla extract. Add beaten eggs, and beat thoroughly. Stir in peanut butter. Combine dry ingredients; stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheets. Press with fork to make criss-cross design. Bake at 350* for about 10 minutes, or until lightly browned.

Yield about 6 dozen.

Blueberry Cobbler

Blueberry Cobbler

1 cup sugar
1/2 cup water
3 cups blueberries
1/3 cup stick butter
1 cup sugar
1 cup milk
1 cup self rising flour

Boil 1 cup sugar with water and blueberries for 30 minutes.

Melt butter and pour in bottom of pan.

Pour blueberry mixture in pan on top of melted butter.

Mix second cup of sugar, milk and flour together in a mixing bowl.

Pour flour mixture over blueberry mixture, but don't mix it in.

Bake 40-45 minutes at 350*.

Blackberry Crunch

2 cups of blackberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 stick butter
1 1/4 cups all purpose flour
1/4 cup sugar

Boil 2 cups of berries and 1 cup of water. Drain off 1 1/4 cups of juice. Mix 1 cup sugar, cornstarch, and salt. Add to juice and boil until thick. Add berries that have been drained. Turn off heat.

Mix melted butter, flour and 1/4 cup sugar. Set aside small portion of this mixture for crumbling on top. Press remaining mix in 8" pie pan. Pour berry mixture into pie pan. Crumble set aside dough on top of pie.

Bake at 350* for 30 minutes.

From Brenda Majors at Southminster Baptist Chuch, Baton Rouge, LA