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!

Classic Cookie Salad

 

INGREDIENTS

2 (3.4 oz) packages instant vanilla pudding mix

2 cups milk

1 (12 oz) tub cool whip

1 (20 oz) can pineapple chunks, drained

1 (11 oz) can mandarin oranges, drained

10-15 fudge stripe cookies

PREPARATION

In a large bowl, combine both pudding mixes and milk. Stir for 1-2 minutes, then fold in cool whip.

Fold in pineapple and mandarin oranges.

Cover with plastic wrap and refrigerator for 1 hour.

Right before serving, roughly crush cookies and mix them in.

Garnish with additional fruit and cookies if desired.