Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.

Preparation Time

Active Preparation Time: 25 minutes

Chilling Time: 4 hours (or overnight)

Total Time: 4 hours 25 minutes

Serves 8-10 people.

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

What to Serve Lemon Rhubarb Loaf with Glaze

Pair your Lemon Rhubarb Loaf with Glaze with a refreshing cup of herbal tea or a chilled glass of lemonade for a delightful experience! It’s also fantastic alongside a scoop of vanilla ice cream or a dollop of whipped cream on top of each slice. Feel free to serve it for breakfast, brunch, or as a sweet afternoon snack — it’s versatile enough for any moment!

Chocolate Cake

 

INGREDIENTS

2 cups all-purpose flour

2 cups of granulated sugar

3/4 cup Dutch-processed cocoa powder, sifted

2 teaspoons of baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

1 cup of yoghurt at room temperature

1 cup hot water

2 large eggs, room temperature

2 teaspoons vanilla

Swiss chocolate

Butter meringue cream:

5 large egg whites

1 12 cups granulated sugar

1 1/2 cups unsalted butter, at room temperature

8 oz good quality dark chocolate, chopped, melted and cooled

INSTRUCTIONS

Chocolate cake:

Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.

Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don’t set).

Adding wet ingredients to dry & mix on medium heat for 2-3 minutes. The mix will be very thin. For evenness in prepared pans.

Bake for 45 minutes or until cake tester comes out completely clean, cool 10 minutes in pans, then flip onto wire rack to cool completely.

Swiss Chocolate Buttercream:

Placing egg whites and sugar in bowl of a stand blender, & beat to mixed.

Or registering 160°F on a candy thermometer, place bowl on your stand mixer and whisk on medium high until meringue is stiff and cool (bowl no longer warm to the touch (about 5-10 minutes)). Switch to the barrier racket. Slowly adding butter cubes and blend to smooth.

Adding cool chocolate and beat to smooth. Assembly: Place a layer of cake on a plate or plate. top with approx. 1 c of buttercream & spreading evenly.

Put the second layer on top and spread a thin layer of crumbs on the cake. Leave to cool for 20 minutes, then put a cup of frosting on top and serve.

ENJOY !!

PINEAPPLE CAKE BARS

 

INGREDIENTS

For the crust and topping:

Pinch salt

1 ½ C. All purpose flour

¾ C. Butter cold and cubed

½ C. Sugar

For the filling:

Pinch salt

2 Large eggs

½ C. Flour

1 C. Sugar

16 oz. Can crushed pineapple

½ C. Sour cream

For the icing:

1 tsp. Coconut extract

1 C. Powdered sugar

2 Tbsp. Half and half

How to Make

Heat the oven to 350 degrees.

Blend together the flour and sugar for the crust mixture.

Cut in the cold butter until the mixture is crumbly. Reserve 1 cup of this mixture for later.

Press the remaining crust mixture into the bottom of a well greased 9×13 baking dish.

Bake for 15 minutes.

Blend together the filling ingredients, and spread them over the pre-baked crust in the baking dish.

Top with the reserved crust mixture crumbled.

Bake for 1 hour.

Let cook for 15-20 minutes

Beat together the icing ingredients until smooth.

Drizzle the icing over the bars, adding more half and half if needed to thin the icing.

Slice and serve.

Pecan Pie Muffins

 

Ingredients :

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Instructions :

Preheat the oven to 350° and place foil-baking cups in muffin pans.

In a large bowl, mix together the pecans, brown sugar and flour.

Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.

Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

Transfer to wire racks immediately after baking.

Enjoy!

Lemon Zucchini Muffins

 

Ingredients

FOR THE MUFFINS:

1 ½ cups all purpose flour

½ teaspoon kosher salt

¼ teaspoon baking powder

¼ teaspoon baking soda

½ cup plain greek yogurt or sour cream

2 tablespoons fresh lemon juice from about ½ to 1 lemon

8 tablespoons unsalted butter softened

1 cup granulated sugar

4 teaspoons lemon zest Zest from 2 lemons

3 large eggs room temperature

1 cup grated zucchini slightly drained on paper towel

FOR THE GLAZE:

¾ cup powdered sugar

1 ½ to 2 tablespoons fresh lemon juice from about ½ to 1 lemon

Instructions

Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda.

In a small bowl, whisk together lemon juice and greek yogurt.

In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.

Beat in eggs, one at a time, until combined.

Add one third of the flour mixture, followed by half the yogurt mixture. Then repeat again, ending with the remaining flour mixture until just combined. Do not overmix.

Fold in grated zucchini until evenly distributed throughout the batter.

Spoon batter evenly the 12 muffin liners and smooth the top.

Bake for about 22 to 25 minutes for regular sized muffins (or 12 to 15 minutes for mini muffins) or until the muffins are golden brown on the edges and a toothpick inserted into the center comes out with just a few crumbs.

Let cool in pan for 10 minutes, then turn out onto rack to cool completely.

Make the glaze by combining confectioners sugar and lemon juice until thick but easy to spread. Spread over top of the cooled muffins

Baby Lemon Impossible Pies

 

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup all-purpose flour

4 large eggs

2 cups whole milk

1/3 cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt

For Serving

2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

Patty Melts With Secret Sauce

 

INGREDIENTS:

1½ pounds ground beef

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

½ teaspoon ground black pepper

12 slices sourdough bread

½ cup Secret Sauce

3 medium Vidalia onions, thinly sliced

6 slices Cheddar cheese

8 tablespoons unsalted butter

Secret Sauce:

¼ cup Dijon mustard

¼ cup mayonnaise

1 tablespoon barbecue sauce

½ teaspoon hot sauce

In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.

DIRECTIONS:

In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties.

In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes.

In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties.

Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.

Classic Keto Eggs Benedict

 

Ingredients

4 Eggs

1 cups White vinegar

Water

1 teaspoons Salt

4 slices Canadian bacon

HOLLANDAISE SAUCE:

2 Egg yolks

1 1/4 tablespoons Lemon juice

1/4 teaspoon Salt

1/4 teaspoon Cayenne pepper

1 sticks Real butter

Directions

First, have a Bloody Mary. Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of lukewarm water. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuring cup. Have another Bloody Mary.

Fill a large skillet halfway with water, the vinegar and the salt. Bring to almost a boil. In another skillet lightly grill the Canadian Bacon. Keep warm, but do not dry out. Butter the English Muffins and get ready to toast. Have one more Blooddy Marrry.

Empty the egg yolk mixture into a blender. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken. Gently crack and drop each egg into the water in the skillet. Poach for about 2 minutes (you want the yolks to be runny).

To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon. Cover with Hollandaise Sauce. Serve with cheese grits, a grilled tomato, assorted fruit chunks, and………one more Bloody Mary.

Rhubarb Cake with Butter Sauce

 

Ingredients:

4 cups all-purpose flour

2 cups granulated sugar

4 teaspoons baking powder

½ teaspoon salt

4 cups rhubarb, diced (fresh or frozen)

2 cups milk

6 tablespoons butter, melted

½ cup (1 stick) butter

1 cup sugar

¾ cup heavy cream

Directions

Preheat and Prepare: Begin by preheating your oven to 350°F. In a spacious bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Introduce the diced rhubarb, milk, and melted butter into the mixture, stirring gently until just incorporated.

Bake to Perfection: Grease a 9 x 13 inch baking pan and pour the batter into it. Allow it to bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center emerges clean and crumb-free.

Cooling Grace: Once baked, remove the cake from the oven and let it cool to room temperature, allowing its flavors to settle and intensify.

Crafting the Butter Sauce: In a sturdy saucepan, combine the butter, sugar, and heavy cream. Bring this heavenly mixture to a gentle boil over medium heat, stirring consistently. Let it bubble for about a minute, ensuring a harmonious blend of flavors. Remove from heat and let it cool slightly.

Serving: Slice the cooled cake into generous portions and lavishly drizzle each piece with the warm, velvety Butter Sauce. Should the sauce need reheating, simply warm it gently on the stove or in the microwave.

Cooking Stats:

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 2 hours

Servings: 15

No-Bake Lemon Eclair Cake: A Refreshing and Easy Dessert

 

Ingredients

2 (3.4 oz) boxes of instant lemon pudding mix

3 cups cold milk

1 (8 oz) container of whipped topping (Cool Whip), thawed

1 tsp lemon zest (optional)

1 package graham crackers

1 (16 oz) can of lemon pie filling

1 tbsp powdered sugar (optional, for garnish)

Directions

Prepare the Lemon Pudding:

In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes, or until the pudding starts to thicken.

Gently fold in the whipped topping and lemon zest (if using) until well combined.

Layer the Graham Crackers:

In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.

Add the Pudding Layer:

Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.

Repeat the Layers:

Add another layer of graham crackers on top of the pudding layer.

Spread the remaining lemon pudding mixture over the second layer of graham crackers.

Top with Lemon Pie Filling:

Add a final layer of graham crackers.

Spread the lemon pie filling evenly over the top layer of graham crackers.

Chill:

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, you can sprinkle the top with powdered sugar for an extra touch of sweetness.

Cut into squares and serve chilled.

Snickers Fudge

 

Ingredient 

First Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Second Layer:

4 tablespoons butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup peanut butter

1 teaspoon vanilla

1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes

1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

DIRECTIONS:

First Layer Prep:

Lightly spray 9×13 baking pan with cooking spray.

Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:

Melt butter over medium-high heat in saucepan.

Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.

Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:

Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:

Repeat step one.

Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

Easy Carrot Cake Loaf

 Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 1/2 cups grated carrots

1/2 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.

Gradually mix in the dry ingredients until just combined.

Stir in the grated carrots and chopped pecans (if using).

Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Slice and serve the cake as desired.

Tips:

You can use a food processor to grate the carrots quickly and easily.

If you prefer a sweeter cake, you can add some brown sugar or honey to the batter.

For a healthier version, use whole wheat flour and replace the vegetable oil with applesauce or mashed bananas.

You can also add some raisins or shredded coconut to the batter for some extra texture and flavor.

In conclusion, this Easy Carrot Cake Loaf recipe is a delicious and simple cake that’s perfect for any time of day. With its moist texture and warm spices, it’s sure to become a family favorite. So why not try this recipe and enjoy a tasty treat with your loved ones?

Apple Cinnamon Chimichangas

 

Ingredients

1 (21 ounce) can apple pie filling

1/2 cup cinnamon sugar

15 (6 inch) flour tortillas

oil for frying

Directions

Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.

Place cinnamon sugar in a shallow dish.

Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.

Heat oil in a large, deep saucepan over medium heat.

Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.

FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

 

Ingredients:

Nutty Graham Cracker Crust

1 cup graham cracker crumbs (Can roll with rolling pin or use food processor until finely ground)

1/2 cup old-fashioned rolled oats (Could use quick-cooking oats)

1/2 cup ground walnuts or nuts of your choice

2 tablespoons brown sugar

1/2 cup butter or margarine or 8 tablespoons, melted

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.

Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)

Directions :

1 (8 ounce package) cream cheese, softened

1 (14 ounce) can sweetened condensed milk (Not evaporated milk)

1/3 cup lemon juice

1 teaspoon vanilla extract

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.

Fresh Blueberry Topping

2 cups fresh blueberries (you could use frozen)

1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup water

1 tablespoon lemon juice

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

Nanny’s Famous Coconut-Pineapple Cake

 

Ingredients

1 (15 1/4-ounce) can crushed pineapple in juice, undrained

1 1/2 cups butter or margarine, softened

3 cups of sugar

5 large eggs

1/2 cup lemon-lime soft drink

3 cups cake flour, sifted

1 teaspoon lemon extract

1 teaspoon vanilla extract

Pineapple Filling

Cream Cheese Frosting:

1 (6-ounce) package frozen flaked coconut, thawed Garnish: fresh mint sprig

Preparation :

Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper. Grease and flour wax paper.Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of the cake. Spread Cream Cheese Frosting on sides of cake; pipe border around the top, if desired. Sprinkle with coconut. Garnish, if desired.*For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers ri

se beautifully.

Mini Cheese Ball Bites: A Savory, Party-Perfect Snack

 Ingredients

8 ounces cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup crumbled blue cheese or feta (optional, for added flavor)

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

1/2 cup chopped nuts (such as pecans, walnuts, or almonds)

1/2 cup cooked and crumbled bacon (optional)

Pretzel sticks or toothpicks for serving

 Directions

Prepare the Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled blue cheese or feta (if using), Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined and the mixture is smooth.

Shape the Cheese Balls: Using a small cookie scoop or a tablespoon, portion out the cheese mixture and roll it into small, bite-sized balls. Place the balls on a baking sheet lined with parchment paper.

Chill the Cheese Balls: Refrigerate the cheese balls for at least 30 minutes to firm up, making them easier to handle and coat.

Prepare the Coatings: While the cheese balls are chilling, prepare the coatings. Place the chopped chives, parsley, nuts, and bacon (if using) in separate shallow bowls.

Roll and Coat: Once the cheese balls have firmed up, roll each one in your choice of coating, pressing gently to adhere the coating to the cheese. You can mix and match the coatings for a variety of flavors and presentations.

Serve: Insert a pretzel stick or toothpick into each cheese ball for easy serving. Arrange the Mini Cheese Ball Bites on a platter and serve with crackers, sliced veggies, or on their own.

Pineapple Upside Down Cheesecake

 

Ingredients

Cheesecake

Crust:

1 1 /2 c. graham cracker crumbs

1 T sugar

6 T melted butter

Cheesecake:

Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature

1⅔ cups sugar

¼ cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

¾ cup heavy whipping cream

Instructions

Crust:

Combine all ingredients and press into a 9 inch springform pan.

Bake at 350 for 8 minutes. Let cool.

Cheesecake:

In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.

Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.

Blend in the eggs, one at a time, beating well after each.

Beat in the cream just until completely blended.

The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.

Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.

Cheesecake recipe adapted from Junior’s

Snickers Caramel Chocolate Cheesecake

 

INGREDIENTS

32 Oreo cookies, crushed

16 mini Snickers bars, chopped

2 packages (8 oz each) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

2 tablespoons butter, melted

For garnish (optional): mini Snickers bars, whipped cream, caramel sauce, chocolate sauce, crushed peanut

PREPARATION

Preheat oven to 325°F and lightly grease an 8-inch springform pan and line the bottom with parchment paper. Set aside.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add sugar and eggs, and continue beating until smooth. Gently fold in Snickers bars. Set aside.

In a separate bowl, mix together the crushed Oreos and melted butter. Press evenly into prepared springform pan, making sure mixture goes slightly up the sides. Pour in the cheesecake mixture.

Bake until set, 35-40 minutes. Once done, run a knife around the edge of the pan to loosen, then let cool completely on a wire rack before releasing the rim. Set in refrigerator to chill for 4 hours.

Once chilled, serve with whipped cream, additional Snickers, caramel and chocolate sauce, if desired. Enjoy!