KEY LIME PIE

Graham Cracker Crust

Preheat Oven to 375 Degrees.

18 Graham Cracker Squares (1 package (not box) equals this amount)
6 tablespoons Butter, melted
1/4 cup Granulated Sugar

Place graham crackers in a food processor and process until they are finely ground.

Combine the graham crackers crumbs with the melted butter and sugar and mix until well combined.

Press into the bottom and up the sides of a 9 inch pie plate.

Bake for 7-9 minutes.

Remove from oven and place on a cooling rack.

Bump oven temperature down to 350 Degrees for the pie filling.

Filling:

4 Egg Yolks
(1) 14 ounce can Sweetened Condensed Milk
2-1/2 ounces Key Lime Juice

Combine egg yolks and milk at low speed.  Slowly add juice.

Pour into the pie crust.

Bake at 350 Degrees for 12-15 minutes.

Remove from oven and place on a cooling rack until completely cooled.

Top with Fresh Whipped Cream

Whipped Cream Topping:

1/2 Pint Heavy Whipping Cream
1/8 cup Granulated Sugar
1/2 teaspoon Vanilla

For the best results, place your beaters and bowl in the freezer for about 15 minutes before starting this recipe.

Take beaters and bowl out of freezer and pour all the ingredients into the bowl.

Beat at high speed until it is creamy and thick, approximately 2-3 minutes.

Spoon on top of your COOLED Key Lime Pie and place in the refrigerator until ready to serve.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

SUSIE'S SUGAR COOKIE FRUIT TART (formerly and affectionately known as Fruit Pizza)

If you add fruit to a dessert, it makes it healthy....right?  Makes sense to me and so that is how it shall be...bippity, boppity, boo!

My daughter just turned 27 years old last week and we celebrated with a shopping trip and overnight stay in Houston. 




One of my favorite pictures from that birthday trip!



I always cook for my babies, (my kids no matter their age), for their birthdays so we kept the celebration going and ended it last night with this delightful little piece of dessert heaven. This would be such a fun dessert to make with little ones.  They could mash the cookie dough into the pan, spread the frosting and place their fruit in any design they would like!  How fun for them and it lets them be creative.  My grandson was more into running and dropping my tomatoes on the floor. LoL!!  I stopped and got a picture because he is only going to be little once and I love seeing him happy!  Actually, in all fairness, I think that at the time of decorating the cookie, he was totally immersed in the show Rio and this boy gets in a zone when a beloved movie like Horton Hears A Who or Madagascar or Toy Story is on the big screen! Ha!

Do not underestimate my ability to find a way to share a pic or 2 or 3 of my grandbaby! LoL!

The name, Fruit Pizza, just does not do this dish justice.  I mean it has a sugar cookie crust, so already that is a pretty awesome dessert, then you add a cream cheese frosting, topped with lots of fresh, lovely fruit, and, at last, drizzled with a fruit juice glaze and to me that is more than it's name implies.  What would be a good name....large fruit tart...mmm no...or fruit sensation....ehhhh....how about Sugar Cookie Fruit Tart....and let's name it after the sweet lady I got the recipe from...Susie.  Susie's Sugar Cookie Fruit Tart...I think that sounds so much better!  (excuse me while I go and change the name!)

I first tasted this dessert at my friend Kelly's house.  Her mother-in-law had made it.  It was so delicious, and I asked her for the recipe.  She was very kind to share it with me.  She passed away a few years ago, but I always think of her when I make this dish, so it's like a part of her still lives in my heart.  I feel like that with several dishes that I make.  I have my Sock It To Me Cake that  reminds me of my grandmother who passed when I was 10 years old and my Aunt Telle. Both of those amazing ladies were a big part of my younger years and they gave me many good memories of that time in my life.  My favorite Potato Salad reminds me of my sweet friend, Dot, who left us on Thanksgiving Day last year. Her laugh and how she made you feel were the things that made her so special. The recipe for Cream of Potato-Broccoli soup reminds me of Glen, who was a neighbor and like a grandfather to my son Christopher.  He actually passed away at the ballpark while he was attending his grandchildren's ballgame.  So sad, but he left behind a wonderful legacy to all he knew. Those are just a few recipes, and I have many like that. I will blog them soon because I have been surrounded by wonderful cooks and bakers who have left a little piece of them behind in the recipes they have shared with me.

I want you to know that it is perfectly fine to use store bought, refrigerated cookie dough.  You may have to let it warm a little bit to be able to press it down in the pan, but it will be delicious and a time saver!

Because this recipe has fresh fruit, it should be assembled the day you are planning on serving it. However, the cookie crust can be made a day or two in advance.  I tossed around ideas of what shape and/or size to make.  I thought it would be really cute to make large individual cookies, but I was short on time and decorating each cookie was a little more time consuming.  I tossed around the idea of a round pizza baking stone, a round cake pan, and finally decided upon a 15 X 10 rectangular jelly roll pan.  Before you put the sugar cookie dough in the pan, spray it with Baker's Joy and dust it with a little granulated sugar, then gently press the dough to the outer edges.  It will feel very thin but it will rise in the oven and not be overly thick, which is how you want it to be. 

When it comes to fruit, you can use any fruit you like.  It's best to use fruit that you can slice through such as blueberries, raspberries and not crispier ones like apples or cantaloupe.  Also, you need the canned fruit for their juice(I used pineapple and mandarin oranges).  Make sure they are well drained and save the juice for the drizzle.  You do not want the juices to sit on top of the cream cheese or the cookie crust and make it soggy.  The original recipe even called for Kiwi fruit, which are really good and pretty on this,  but there weren't any that looked good at my store where I shop.

Oh and I doubled the cream cheese mixture...because, in my little world, you can never have enough cream cheese mixed with pure sugar : ) 

I let my daughter do her own creating and decorating!  (Well I might have made a few suggestions...ha!)  Looks so pretty!

SUSIE'S SUGAR COOKIE FRUIT TART (formerly and affectionately known as Fruit Pizza)

1/2 cup Salted Butter, room temperature
3/4 cup Granulated Sugar
1/4 teaspoon salt
1egg, room temperature (I place an egg in hot water to bring it to room temp)
1 teaspoon Cream of Tartar
1-1/2 cups All Purpose Flour
(1) 8 ounce package Cream Cheese
1/2 cup of Sugar
1 teaspoon Vanilla
1 pint Blueberries
1 pint Raspberries
1 quart Strawberries
3-4 Bananas
(1) 16-ounce can Mandarin Oranges (save the juice)
(1) 8-ounce can Pineapple Tidbits (save the juice)
(4) Kiwi Fruit can be substituted in place of any of the berries or bananas
2 tablespoons Cornstarch
1-2 tablespoons Granulated Sugar

Preheat oven to 350 Degrees.

In a medium bowl, cream the butter and sugar until fluffy.  Add the salt and the egg and beat until well incorporated.  Sprinkle the cream of tartar over the mixture and then add half of the flour.  Mix until it is well incorporated and then add the remaining flour. 

Grease your baking pan or pizza pan and sprinkle with enough sugar to cover.  Shake off excess sugar.

Place cookie dough on pan and using your fingers, press until the cookie dough covers the pan from end to end, corner to corner.

Place in a 350 degree oven for 9-11 minutes.  I watch this very carefully.  I take it out when the corners and edges are golden brown.

Let it cool.

In a medium bowl, blend the cream cheese, sugar and vanilla until smooth.

Spread on top of the sugar cookie bottom.  I leave just a little rim around the edge without frosting.

Slice your fruit and use a circular design for a round pan or really any design you would like.  This is the fun part....be creative! 

Combine the pineapple and mandarin orange juices with the 2 tablespoons cornstarch in a small microwave safe bowl.   Microwave on high for 3 minutes, stopping to stir after 1 minute and then each one minute after.  Spoon on top of fruit to seal.

ENJOY!!

CLICK HERE FOR PRINTABLE RECIPE 

MILK CHOCOLATE CHEESECAKE WITH FRESH WHIPPED TOPPING AND RASPBERRIES

 

 

 

I have never been a really big fan of cheesecake.  But, the other day I saw a picture on the front of a magazine, and it looked so good that I found myself craving a slice. 

 

I have never made a cheesecake...because it seemed like a monumental task and, like I said, it has never been my favorite.  I do make some little cheesecake tarts, which I really like and have actually blogged...I know that doesn't make sense, soooo welcome to my world.  What I really like is CHOCOLATE!  Because it is Valentine's Day in just a few days, I decided this would be the perfect dessert for our Valentine's Bunco! 

 

I had a group of friends coming over to my house to play Bunco.  I've played in this group for close to 2 decades (that makes it sound like a really long time)!  We started playing when our children were very young.  I can remember all our girls always wanting to play.  I think our group has gone from being about the game to being about the food and the chatting.  Here are a few of the girls...some are missing so I will have to catch them later.

 

 

Stephanie, Tricia, Julie

Terri and Rebecca
 



Babette

D

Jolynn

Debbie and Tricia

 Two days and three cheesecakes later, I have decided that making a cheesecake is not that difficult but there are some things that you must do or must not do to ensure a cheesecake that is creamy and does not crack on the top.  I learned something with each one and the final one turned out perfect.  Here are some of the things I learned...

1.  Low and Slow is the name of the game when it comes to baking cheesecakes.  If you are in a rush, then you just need to wait or make something else.

2.  A water bath is a cheesecakes best friend.  The first recipe I tried said to just cover the cheesecake for the first hour and that would provide enough moisture but it ended up with a crack the size of the grand canyon.  The second one said to just place a pan of water in the oven.  But the third time, I placed it in a water bath and voila...creamy and no cracks.

3.  Bake and then turn the oven off and leave the cheesecake in the oven for an hour.  Going from one extreme temperature to another may cause cracks in the surface.  I was so paranoid that after an hour, I just opened my oven door and didn't take it out for another 30 minutes.  Probably unnecessary but I was just about tired of baking a cheesecake that look perfect only to have it crack at the end.

4.  Do not overbake.  When the cheesecake looks dry or firm on the sides but jiggles in the middle, turn off your oven.

5.  Make sure you scrape down the sides when beating the cream cheese and also, when incorporating the chocolate mixtures into the cream cheese. Also, check the bottom of the bowl to make sure there is no cream cheese lingering there.  You do not want any little cheesecake flecks showing up in your batter.  When I poured my cheesecake into my pan,  I used a spatula to urge it out of the mixing bowl but I did so very gently. 

I know this sounds like a lot of steps, but I am just telling you all the things I learned with three tries so that you will only need one try.  And it helps me remember the next time I make a cheesecake, since it will probably be a while.  I can't stop eating it and that isn't good when you are trying to lose some weight!

The best thing about this cheesecake is that you can make this ahead a day or two before you need it.  In fact, you should make it, at the very least, a day ahead because it needs 8-24 hours to chill and set.  Also, because it is so rich, you can serve 12 people smaller slices, and still have a slice or two left over. I had asked my sister-in-law to play bunco with us that night, but she was packing up to go and visit her grandbabies.  She loves Chocolate Cheesecake so I ran her and my brother in law a slice down to their house at around 9:30 p.m and before I left, it was gone, gone, gone!  Haha! 

If you have time, drizzle the chocolate over the cheesecake before serving.  Because the cheesecake will be cold, the chocolate drizzle will harden immediately.  Make those little chocolate curls on top, ahead of time, store in a bag in the freezer, and add to the cheesecake just before serving.  I had so much fun.  It was like magic, the way they curled up on their own.  The directions follow the recipe below.

So there it is, everything I learned about making a cheesecake.  I hope you try this recipe for the chocolate lover(s) you know...they will love you for it! 

HAPPY VALENTINES DAY EVERYONE!

 

MILK CHOCOLATE CHEESECAKE

WITH RASPBERRIES AND FRESH WHIPPED CREAM

16 Oreos

2 tablespoons sugar
2 tablespoons butter, melted
(2) 3.3 ounce Dove Milk Chocolate Candy Bars
1/3 cup Heavy Cream
4 tablespoons Sweetened Condensed Milk
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons unsweetened cocoa
(3) 8-ounce packages Cream Cheese, room temperature
4 eggs, room temperature
2 teaspoons Vanilla

1.  Place oven rack in the middle of oven and preheat to 350 degrees. 

2.  Spray a 9-inch spring form pan with Baker's Joy and place on a 13 X 9 baking sheet.

3.  Break up oreos into smaller pieces and place in a food processor.  Add 2 tablespoons sugar.  Process for about 30 seconds.  Add butter.  Pulse 6 times.

4.  Pour oreo mixture into pan and tamp down with a measuring cup.

5.  Bake in 350 degree oven for 10 minutes.

6.  Take out of oven and off of baking sheet and place on cooling rack until cooled.

7.  Reduce oven to 300 degrees.

8.  Break up the dove chocolate bar into small pieces and place in a medium size, glass, microwave safe bowl.  Add the whipping cream and the condensed milk.  Place in the microwave at 50 percent power for 60 seconds, stopping to stir every 15 seconds until melted.

9.  Set aside to cool.

10.  In a small bowl, mix cocoa, salt, and 3/4 cup sugar until well incorporated. 

11. Place the cream cheese in a stand mixer fitted with the paddle attachment.

12.  In a small bowl, mix cocoa, salt, and 3/4 cup sugar until well incorporated. 

13. Add the cocoa mixture to the cream cheese, and beat on medium speed for 2 minutes, stopping to scrape bowl as needed.

14. Add the melted chocolate mixture and mix on medium-low until incorporated.  Make sure that all of the cream cheese is completely blended with the chocolate mixture.

15. Add one egg at a time on low until well incorporated.  Add the vanilla with the last egg.

16. Cover the bottom and up the sides with aluminum foil making sure to bring the aluminum foil up around the sides.  I used a couple of sheets going opposite directions.  The first sheet should be come up on all sides at least 1 inch so that the water will not get into the pan.

17. Pour cheese mixture on top of the cooled crust...DO NOT SCRAPE SIDES.  Any cream cheese bits could cause the cheesecake to split on the top when baking.

18. Drop the pan lightly on a hard surface a few times to cause the air bubbles to rise to the top and burst.

19. Place spring-form pan in a large baking pan and place in oven.

20. Pour boiling water into the pan to just about 1/2 inch up the sides. 

21. Bake for 1 hour and 5 minutes rotating once halfway through the baking time.

22. Turn off oven but do not open the oven door.  Leave the cheesecake in the oven for 1 more hour.

23. Take out of oven, but leave in the spring form pan.  I actually opened the oven door and let it stay in there for about 30 more minutes. I don't think you have to do this but after making 2 cheesecakes that split right down the middle at the end of the cooking time, I wasn't taking any chances.

24. Run a knife around the inside edge to make sure the cheesecake does not stick.

25. Let cool completely.

26. Remove the outer pan from the bottom.  Slide a spatula under the cake and slide onto a cake plate or stand.  Cover with wax paper, then plastic wrap and refrigerate for 8-24 hours before serving. 

27.  Before serving or after cheesecake has been in the refrigerator and is chilled, drizzle with the chocolate and top with chocolate curls.  Serve with raspberries and fresh whipped cream.

CHOCOLATE CURLS: I melted 1/2 cup semi-sweet chocolate morsels and 1 tablespoon of shortening in the microwave for about 30 seconds or until melted.  Pour out on the back of a baking sheet and smooth with a spatula. 

Place in the freezer for about 2 minutes.  Take out and touch the top with your finger.

  If it leaves a fingerprint, it needs about another minute in the freezer.  You want it to be just cold enough to not leave a fingerprint but not too cold or it will not roll properly.

Take a metal spatula and flip it over and scrape the chocolate slowly.  It should curl.  If it just crumbles, it is too cold.  Just give it a minute and try again.

CHOCOLATE DRIZZLE:  Melt 1/2 cup semi-sweet chocolate morsels with 1 tablespoon shortening and melt in microwave in a small microwave safe bowl for about 30 seconds or until melted. 

Pour into a Ziploc bag.  Slice the smallest piece off of one corner. 

NOTE:  Make sure your cheesecake is cold so the chocolate will harden immediately when it hits the cheesecake.  That is important so that there no running together, just straight and perfect lines.  Hold it about 8 inches above the cheesecake and working quickly in a back and forth motion.  Turn the cheesecake 180 degrees and repeat the motion.  You can use as much or as little as you want. 



ENJOY!

 

CLICK HERE FOR PRINTABLE RECIPE

COLD OVEN POUND CAKE WITH STRAWBERRIES AND WHIPPED CREAM

Last March my grandson, Alex, had his first birthday party.  It was a farm themed party and soooo cute.  Alex had a birthday smash cake but my daughter and I made these cute little desserts out of empty baby food jars and served them to the children instead of birthday cakes or cupcakes.  It was so simple to do.  We used my pound cake recipe, topped with chopped, fresh strawberries and homemade whipped cream.  We used a stamp to put the "happy birthday" on the wooden spoons. I purchased both from Etsy (it has been a year so I cannot remember which companies though).  Just look for mini wooden dessert spoons. Then we wrapped the spoon around the jar with decorative colored string.

It occurred to me that this dessert and idea would be perfect for bringing to a Super Bowl party.  For the Patriots, you could wrap the jar with blue and red string and still use the fresh strawberries.  For the Seahawks, you could use fresh blueberries and wrap the jar with blue and green string.  You could do a mixture if you are not sure who you want to win.

You have 6 days to hit up any friends who have small children to save their baby food jars so start now.  I think we made about 30.

This dessert is super easy and it looks so festive. 

One of the best parts is you could actually make your pound cake anytime this week, wrap it in saran wrap, and then put it in the freezer.  Take it out the night before and let it thaw.  Chop your strawberries and whip up some fresh whipped cream.  Blueberries just have to be rinsed.  If you don't want to make your own whipped cream you can use Cool Whip.  I will say though, there is a big difference between the two.  I would definitely go to the extra trouble.  It only takes about a minute or two.  Make sure no one throws their jars away.  Just pop them in the dishwasher and put them away for your next party!  These jars are so versatile.

 

 

SUPER BOWL MVP PARFAITS

Pound Cake (click here to go to my recipe)
Don't forget you can make this ahead and freeze, taking it out of the freezer the night before you  want to use it.

Strawberries (chopped into bite sized pieces)Blueberries, Raspberries (whatever fruit you like),

Fresh Whipped Cream (or Cool Whip)

Cube your pound cake into small, bite-size pieces (You may not need it all so I would just start with half of the cake.  Save the rest to serve in slices, if you like)

Place a dollop of fresh Whipped Cream into the bottom of the jar

Place a few pieces of cubed pound cake.

Gently spoon berries on top...leave room for the whipped cream.

Put a dollop of whipped cream on top of the berries.

Place a couple of chopped strawberries, blueberries or a raspberry on top.


FRESH WHIPPED CREAM

1 cup of Whipping Cream
1 tablespoon sugar
1/2 teaspoon vanilla

Put bowl that you will use to mix in into the freezer for at least 15 minutes with the beaters.

Take bowl out of freezer and pour in whipping cream, sugar and vanilla.

Beat on high until stiff peaks form.

Do not beat too long or it will become lumpy like butter.

ENJOY!

SNOWBALLS

SNOWBALLS

These cookies are my son and my husband's favorite cookies! I originally got this recipe from a friend of mine, Mayna Premo, and they had a little chocolate kiss in the middle.  She called them Secret Kiss cookies.  I don't know why I started making them without the little kiss in the middle but we love them with or without and prefer them without!  Without the kiss, I think they are considered Sand Tarts or Wedding Cookies.

These cookies are super buttery and practically melt in your mouth.  The best part is that they are very easy to make.  I don't know anyone who doesn't like them so they are great to give as a gift or to bring to a party.  Christmas is not the only time to make these.  I think these would be great for New Years Eve, New Year's Day, birthdays, potlucks...really anytime is a great time to make these little yummies.

Now that I think of it, I think I will make these for New Year's Eve! 

SNOWBALLS

Preheat oven to 375 Degrees

1 cup Butter, softened

1/2 cup Sugar

1 teaspoon Vanilla

1-3/4 cup Flour

1 cup Pecans, chopped small

1 Box Powdered Sugar

1 regular Bag of Hershey Kisses (optional)

Cream butter, sugar, and vanilla.   

Add flour and nuts

Mix well.

Chill dough.

Choose option:

For kisses....Mold dough around kiss and place on a parchment lined cookie sheet.

For snowballs....roll dough into ball a little smaller than a ping-pong ball.

Bake for 12 minutes.

Take cookies out of the oven and let cool a little bit. Maybe about 10 minutes.

Roll cookies in powdered sugar.

When cooled roll in powdered sugar again.

Makes about 2 dozen cookies according to which cookies you choose to make.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

STRAWBERRY DIP

I love super-easy recipes.  This recipe wins the prize for being the tastiest and easiest!

I made it this past weekend for a bridal brunch for one of my daughter's dearest friends, Melissa.  She is a girl with a beautiful smile, beautiful heart and one of the most entertaining lives! Ha!  If anything is going to happen, it will always happen to Melissa and I love to hear her newest stories.  I am so happy that she has found her true soul mate.  She deserves every happiness and I cannot wait to see them begin their happily ever after in just a little under 3 weeks!! So excited!

Okay, back to the recipe.  I don't know where I got this recipe but I know I have made it a hundred times (I may be exaggerating a bit)! I have made it for showers, holidays, funerals, just about any time people gather together, this is a delightful thing to serve. Unless you are allergic to any of these ingredients, you will love it and it is totally a gluten-free dessert! Yep, it;s pretty much perfect! I mean, if you can work a mixer and you over the age of 5, you can make this recipe!  It has 2 ingredients...marshmallow creme and strawberry cream cheese.  How can you go wrong...I could eat either of these with a spoon by themselves but mixed together and dip a strawberry in it....ohhhhh myyyyy goshhhh!! Heavenly!

STRAWBERRY DIP

(2) 7 ounce jars of Marshmallow Creme

(1) 8 ounce container Strawberry Cream Cheese (fat-free is just as good)

Strawberries for dipping

Empty 2 jars of marshmallow creme into a medium sized bowl.

Add cream cheese.

Mix well using a hand mixer.

Pour into a bowl and serve with strawberries.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

BLUEBERRY ZUCCHINI BREAD

I love blueberry season! 

 There is nothing better than eating a handful of freshly picked blueberries.  I found myself having so many blueberries the other day that they were in danger of going bad in my fridge.  I couldn't let that happen. 

 I remembered seeing a recipe for Blueberry Zucchini Bread a while back.  I had never had any but it just sounded good.  I made some the other day and it was soooo good...especially with a dollop of real butter on top.  Oh my gosh, I could make myself sick on this bread.  I have now made 6 loaves and will make more as soon as I get a chance!  

These loaves were so moist and even though there is zucchini in the recipe, you cannot taste it.  If you look closely, you can see some specks of green.  I think the zucchini just gives it the moisture it needs for a soft texture.

BLUEBERRY ZUCCHINI BREAD

3 Eggs, lightly beaten

1 cup Vegetable Oil

3 teaspoons Vanilla Extract

2 cups Sugar

2 cups shredded Zucchini

3 cups All Purpose Flour

1 teaspoon Salt

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 pint Fresh Blueberries

Preheat Oven to 350 Degrees.

In a large bowl, beat together the eggs, oil, vanilla, and sugar.  Fold in the zucchini.  

Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Gently fold in the blueberries.

Lightly grease or spray with Baker's Joy, 3 - 8 inch X 3-7/8 inch X 2-15/32 inch loaf pans.

Pour mixture evenly into pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.  

Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE!

CHEESECAKE TARTS

 

 

CHEESECAKE TARTS

 

Do you love cheesecake?  Who doesn't....right?

 

These little yummies are absolutely melt-in-your-mouth perfect!  I so wanted to get this recipe on my blog for the 4th of July because they are the perfect Red, White and Blue dessert....but I failed miserably.  So sorry : (

I found this recipe many years ago in a Southern Living cookbook.  It is considered one of their Hall of Fame Dessert Classics and I totally agree.  I have made these so many times, for so many occasions, and there are never any left.  If you want a recipe that appeals to the majority (if not all) of people, then this is a recipe you have got to try.  It is super easy to make and makes such a pretty presentation.

There are a few things that you might find helpful.  First, this recipe only makes 12 servings so I always double....this recipe is easy to do that with.  Second, I find that the foil cupcake liners make the best choice for this recipe because they are more substantial and do not become wet or soggy.  Third, I always use canned fruit filling.  One can is perfect for 24 tarts but, if you want more than one filling choice, you will have leftover filling.  You can put that filling in containers and place in refrigerator to use as a topping for ice cream or maybe pound cake.  I have not tried to freeze it but I would think it would freeze nicely. 

I am convinced this recipe is going to become one of your favorites, just like it is one of mine.  I mean it is a Southern Living favorite...how can you go wrong?!

CHEESECAKE TARTS

2 (8 ounce) packages Cream Cheese, softened
1 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
12 Vanilla Wafers
Cherry or Blueberry Filling

Preheat oven to 350 degrees.

Beat cream cheese at medium speed of an electric mixer until light and fluffy.  Gradually add sugar, mixing well.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.

Place a vanilla wafer in each paper-lined cup of a muffin pan.  Spoon cream cheese mixture over wafers, filling cups full. 

Bake at 350 degrees for 20 minutes.  Leave in muffin pan, cover and chill overnight.

To serve, top with a small amount of pie filling.

Yield: 12 Servings

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE




 

STRAWBERRIES AND CREAM SHEET CAKE

 

Okay, I am hoping to win back some of the people I lost yesterday when I posted that less than appealing picture of quinoa.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGUHKMCZcnslKKOpBJ-KmjM47_vJRpsE-OafU-MAbPKTF9P9LLVBVc7zHMZMIfzEy6Oqcvp_Sgjd5Smz_2CrMDAlwD9wKiVLgwRlKv2sEV6P3IIjGc344I4Vwl6ycmaDRg1IsU7lj-8k/s1600/herbed+quinoa.jpg  Surely, this will do it.  This cake is heaven on a plate!  Just look at it...doesn't it make you want to stuff the whole thing in your mouth....or is that just me completely out of control!

 

I made this for the first time at Easter.  I think that is when I gained 5 pounds in one day!  This cake is just perfectly moist and the fresh strawberries in both the batter and the icing just put it over the top on the yummy scale!

 

Here are a couple of tips that I have found helpful when baking a cake.  First, make sure all of your ingredients are room temperature.  If you don't have time to allow your eggs to come to room temperature, you can place them in a cup of warm water to take the chill off.  Second, when it comes to baking, always follow the instructions.  Baking is more like a science, while cooking can be tweaked here and there.  Third, use cake flour instead of just all purpose flour.  It has a finer texture than all-purpose flour and gives your cake a fluffier texture.  Lastly, check your oven often to make sure it is heating at the correct temperature.  I have an oven that skips all over the place.  I will put the cake in a 350 degrees and 10 minutes later, my oven will shoot up to 360 then down to 330.  So, count your blessings if you have an accurate oven.  If you have one like mine, just do your best to keep it at an even temperature.

 

Southern Living had this cake in one of their recent magazines.  They always have the best recipes and I love getting my monthly magazine and see what kind of goodies they share.  This cake is going up to the church tonight for the Vacation Bible School workers.  I hope they enjoy it.  I am so thankful for their willingness to teach and help our little ones come to know the Lord and learn about what a wonderful God we serve. 

 

STRAWBERRIES AND CREAM SHEET CAKE

 

Preheat oven to 350 Degrees

 

1 cup Butter, softened

2 cups Sugar

2 large Eggs

2 teaspoons fresh Lemon Juice

1 teaspoon Vanilla Extract

2-1/2 cups Cake Flour

2 tablespoons Strawberry-Flavored Gelatin

1/2 teaspoon Baking Soda

1/4 teaspoon Table Salt (omit if you are using salted butter)

1 cup Buttermilk

2/3 cup chopped Fresh Strawberries

Strawberry Frosting (recipe below) 

 

Beat 1 cups of butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating 4-5 minutes or until light and fluffy. 

Add 2 eggs, 1 at a time, beating until blended after each addition.

Add 2 teaspoons lemon juice and 1 teaspoon vanilla extract.

Stir together 2-1/2 cups of flour, 2 tablespoons strawberry jello, 1/2 teaspoon baking soda and 1/4 teaspoon table salt (omit if you are using salted butter).  Add 1/3 of the mixture alternately with the 1 cup of buttermilk, beginning and ending with the flour mixture.  Beat at low speed until blended.

Stir in 2/3 cup chopped fresh strawberries.

Pour into a greased, floured 13 X 9 inch pan.  I use Baker's Joy.  Spread batter in pan and place in a preheated 350 degree oven for 30-40 minutes or until a wooden pick inserted in center comes out clean.  Now Southern Living says to cool in pan on a wire rack for 30 minutes.  I let mine cool for about 10 minutes and then flipped it out onto a wire cooling rack until completely cool....about 1 hour.  Spread Strawberry Frosting on top and on sides of cake.

STRAWBERRY FROSTING

 

1 - 8 ounce package cream cheese, softened

2/3 cup sugar, divided

2/3 cup chopped fresh Strawberries

1 drop pink food coloring gel (I didn't use this)

1-1/2 cups Heavy Cream

3 tablespoons fresh Lemon Juice

 

Place a stainless steel bowl and the beaters in the freezer and leave them there until you are ready to use.

 

 

1.  Beat 1 - 8 ounce cream cheese and 1/3 cup sugar with an electric mixer until smooth, add 2/3 cups chopped strawberries and food coloring (if desired); beat until blended.

 

 

2.  Beat 1-1/2 cups heavy cream and 3 tablespoons lemon juice at medium speed until foamy increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture, fold in remaining cream mixture.  Use immediately.

NOTE:  Stiff peaks mean that the cream mixture will hold firmly onto the beaters.  Do not overbeat or you will end up with butter.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE