Pecan Cheesecake Pie

1⁄2 15-oz. pkg. refrigerated pie crusts

8-oz. pkg. cream cheese, softened

4 eggs, divided

3⁄4 c. sugar, divided

2 t. vanilla extract, divided

1⁄4 t. salt

11⁄4 c. chopped pecans

1 c. light corn syrup

Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.

Pecan Pie Cupcakes

 

 

Pecan Pie Cupcakes

Ingredients:

1 cup chopped pecans
... 1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full.

Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.

Banana Split PIe

BANANA SPLIT PIE

Crust
1 cup all-purpose flour
1 /2 cup nuts
1 stick margarine
Mix well and spread in a 9 X 13 inch pan.  Bake for 15 minutes at 350 and cool.

1^st layer:
1 cup Cool Whip
1 cup powdered sugar
1 8 ounce cream cheese
Cream together and spread over crust

2^nd layer”
2 cups well drained crushed pineapple
4 or 5 sliced bananas

3^rd layer
12 ounces Cool Whip
Chopped nuts on top of Cool Whip
1 can Cherry Pie filling
Hershey’s syrup drizzled over top
Refrigerate 24 hours before serving.

Blueberry Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Strawberry Oatmeal Bars

These are super easy and super delicous!  A wholesome snack for the family or a treat to take to share.

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves
• 1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Baked Apple Donuts

A change my family is making towards better eating is to use fresh ground wheat.  This is a new experience for us, but there are many recipes out there to help along! Here is one I found from Graham Family Ministries. 

OVEN BAKED APPLE DONUTS


3 cups flour (I use hard white wheat freshly ground)
1 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground nutmeg
½ cup olive oil
2 large eggs
1 cup milk
2 cups cored and finely diced apples

Topping:
½ cup butter, melted
1 ½ cups sugar
3 teaspoons ground cinnamon

Preheat oven to 350 degrees. Grease and flour two 12-cup muffin tins   In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Set aside.

In a small bowl combine oil, eggs, milk, and apples. Add to flour mixture and mix just until everything is moistened and mixed up.
Spoon batter into muffin cups, filling about 3/4ths full.

Bake at 350 degrees for 20-25 minutes or until lightly browned.

Topping:

While muffins are baking, prepare topping. Melt butter. Then combine the sugar and cinnamon in a small bowl. When muffins are done baking, dip in melted butter, then in the cinnamon/sugar mixture. Place on a serving tray to serve. Yummy!

Yield: 24 muffins

Mini Pecan Pies

These little pies are cute, delicious and full of big flavor!!  They are perfect to snack on or to take to a fellowship.

1 3 oz cream cheese
3/4 stick butter
1/4 stick butter
3/4 c brown sugar
1 egg
1/2 cup pecans

Mix cream cheese with 3/4 stick butter and flour.  Spoon in greased mini muffin tins and shape into crust.  

Mix 1/4 cup butter with brown sugar, egg and nuts.  Fill muffin cups 1/2 to 3/4 way full. Bake at 350 for 20 minutes or until browned.

Crunchy Fruit Cobbler

I like a cobbler with a crunchy top! Most basic cobbler recipes just don't give the crunch texture that I love. A friend passed this one along to me and I have made it twice now, once with fresh pears and once with a can of peaches. Both turned out fantastic!

4 c fruit
1 cup sugar
1 cup self rising flour
1 egg
3T sugar
3T water

Pour fruit in 9 inch pan. Sprinkle with 1 cup sugar. Beat egg. Mix sugar and flour together. Place in bowl with egg. Mix using fork or pastry cutter until coarse in texture. Sprinkle on top of fruit. Then sprinkle 3 tablespoons of sugar and 3 tablespoons of water over top and dot with butter. Bake at 350 for 20 minutes or until golden brown.

Easy Pineapple Coconut Cake

Easy Pineapple/Coconut Cake


1 can (20 oz.) crushed pineapple, undrained
1 (2 layer) yellow cake mix
1pkg. (4 servings) lemon instant pudding
2 cups whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans or nuts

Drain pineapple, reserving juice. Mix cake batter according to package directions, but substitute 1 cup pineapple juice for 1 cup of water called for in the cake batter. Pour into a 15x10x1 inch greased baking pan.

Bake at 350 degrees for 15-18 minutes, until toothpick inserted in the center comes out clean. Cool.
Mix milk and pudding, beating 2 minutes with a wire whisk. Stir in pineapple. Spread over cake, cover with whipped topping and sprinkle with coconut and nuts. Store in refrigerator.

Angel Food Delight

Angel Food Delight


1 angel food cake, cubed
1 can pie filling (cherry, peach or blueberry)
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
Whipped topping

Place half of the angel food cake cubes into a pan or dish. Top with pie filling. Place remaining angel food cake on top. In a separate bowl, combine pudding, milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped with whipped topping.

Spiced Pear Upside Down Cake

Spiced Pear Upside Down Cake

1/2 cup butter
1/2 cup coarsely chopped walnuts
1/4 cup brown sugar
2 large pears peeled and sliced
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup molasses
1 1/2 cup all purpose flour
1/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup warm water

Pour melted butter into a 9 inch square baking pan.  Sprinkle with nuts and brown sugar.  Arrange pears over nuts.  In a large bowl, cream softened butter and sugar until light and fluffy.  Beat in egg and molasses.  Combine the flour, ginger, cinnamon, salt, baking powder and soda; add to creamed mixture alternately with water, beating well after each addition.

Spread batter over pears. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean.  Cool for 10 minutes before inverting onto a serving plate.  Serve warm with ice cream if desired.

Found at Taste of Home.

Christmas Bread

Christmas Bread

18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant pistachio pudding mix
4 eggs, beaten
1/2 c. oil
1/4 c. water
1 c. sour cream
1/4 c. sugar
1 t. cinnamon

Combine dry cake and pudding mixes, eggs, oil, water and sour cream. Pour into 2 greased 9"x5" loaf pans. In a small bowl, mix together sugar and cinnamon. Sprinkle sugar mixture on top of bread mixture; press firmly into bread before baking. Bake at 350 degrees for 40 minutes, or until center tests done. Makes 2 loaves.

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Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted
Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

Peanut Butter Bars

Lip Smackin’ Peanut Butter Bars

3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
3/4 tsp. soda
1/2 tsp. salt
1 -1/2 cups flour
1 -1/2 cups oatmeal

————————-

FOR THE TOPPING:

¾ cups Peanut Butter
1 cup Granulated Sugar
½ cups Evaporated Milk
5 Tablespoons Butter
1 cup Milk Chocolate Chips

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, making sure it’s incorporated, but do not overmix. Stir in oatmeal by hand.

Spray a 15 x 10 jelly roll pan with nonstick cooking spray. Spread mixture in a pan. (I wet my hand slightly and press the mixture evenly.) Cook at 350 degrees for 12 – 15 minutes until golden brown.
Remove from oven and immediately drop peanut butter (from the topping ingredient list) by teaspoonfuls evenly around the top. Allow to melt and spread smooth with a spatula. Allow to cool thoroughly.

In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the milk chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.

Found at Make It Do

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

 

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Dr. Pepper Cupcakes

I saw this recipe over at Coletta's Kitchen Sink and knew at once I needed to try it!

Chocolat and Dr. Pepper...how could you go wrong?

1 1/2 cups Dr. Pepper Soda

1/2 cup vegetable oil
1 stick butter
4 Tablespoon cocoa powder
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk

In a pan, combine Dr. Pepper, oil, butter, and cocoa. Stir over medium heat. When it starts to simmer, turn of stove. Make sure it is well mixed.
Add all the dry ingredients, but don't over mix.
In a separate bowl, beat the buttermilk and eggs, then add it to the rest of the mix. Blend together.
Place batter in cupcake liners. (Fill the liners almost completely full. These don't rise much).
Bake at 350 for 16-18 minutes. Don't over-bake.

Buttercream Icing Recipe
1 lb. powdered sugar
1 1/2 Tablespoons milk
1/2 Tablespoon water
1 1/2 teaspoon vanilla
1 cup chocolate chips
1/4 cup cocoa powder
1/2 stick butter

Combine sugar, milk, water and vanilla.

In a pan, melt and stir together the chocolate chips, cocoa and butter.

Add melted chocolate mixture to the sugar mixture. Beat together until smooth and fluffy. You may need to add a little more milk if your mixture looks to crumbly. ( I had to add quite a bit more milk. Just add a little at a time until you get the consistency you desire.)

Top each cupcake with a well-drained Maraschino cherry. It added that sweet pop of cherry flavor. 

Extra Special Rice Krispies

1/4 cup butter

1/4 cup brown sugar

4 cups miniature marshmallows

6 cups Rice Krispies

1 cup butterscotch morsels

Melt butter and brown sugar in a large saucepan.  Add marshmallows and stir until melted.  Remove from heat.  Fold in Rice Krispies and toss until coated evenly.  Stir in the butterscotch morsels.  Spread into a greased 13X9 pan and flatten with spatula.  Cover and chill one hour.

The butterscotch adds a delicious flavor to a timeless treat.

Lemonade Pie

Here is a perfect dessert for a summer day.  Light, fluffy and easy:

•1 graham cracker pie crust

•1 14-ounce can sweetened condensed milk
•1 6-ounce can of frozen lemonade concentrate, thawed (could use a full, 12 oz. can if desired, but it will be strong).
•1 medium size (8 ounce) container of Cool Whip, thawed
Preparation:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm.

Ice Cream Sandwich Dessert Bars

Here is a delicious, easy treat perfect for summer:

24 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar hot fudge sauce, warmed
Peanuts

Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Sprinkle with peanuts.

Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares

Fresh Strawberry Upside Down Cake

Ingredients

• 2 cups crushed fresh strawberries crushed
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.