Friday, March 25, 2016

Cream Cheese Sugar Cookie Bars

Cream Cheese Sugar Cookie Bars
  • Cookie:
  • 1½ cups sugar
  • 1 cup butter, softened
  • 8 oz cream cheese, softened (I used light)
  • 1 egg
  • ½ tsp almond extract
  • 1 tsp vanilla
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2½ cup flour
  • Frosting:
  • ½ C butter softened
  • 4 oz cream cheese, softened
  • 3½ C powdered sugar
  • 1 tsp vanilla
  • 1-3 Tbsp milk
  • food coloring, if desired
  1. In a large mixing bowl or stand mixer combine the butter, cream cheese, sugar, and egg blend with a mixer until nice and smooth. It will almost resemble frosting.
  2. Add the vanilla and almond extract and beat for 1 minute more.
  3. Add the flour, baking powder and baking soda. Beat for about 2 minutes.
  4. Spread or press the dough evenly into a jelly roll (13 x 18) pan. I found it easiest to spread it with an offset spatula.
  5. Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
  6. Let the pan cool completely.
  7. For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
  8. Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
  9. Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.

Monday, March 14, 2016

Pistachio Cheesecake Dip

Pistachio Cheesecake Dip
 Prep time
Total time
This Pistachio Cheesecake Dip is CRAZY easy with just THREE ingredients!
Serves: 20
  • 8 oz cream cheese, room temperature
  • 8 oz Cool Whip (best to use full fat) - store bought or homemade
  • 3.5 oz pistachio instant pudding mix (just the mix)
  1. Mix the ingredients together on high until well combined. Serve with whip cream, a cherry, and animal crackers.

Chocolate Lasagna

Chocolate Lasagna
Recipe type: Dessert
Prep time: 
Total time: 
Light and easy, no-bake layered dessert with crushed Oreo, cream cheese and chocolate pudding, topped with Cool Whip and chocolate chips.
  • 36 Oreo cookies (regular, not double stuff)
  • 6 tablespoon butter-melted
  • 8 oz cream cheese-softened
  • ¼ cup granulated sugar
  • 2 tablespoons cold milk
  • 12 ounce tub Cool Whip-divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3¼ cups cold milk
  • 1 and ½ cups mini chocolate chips
  1. In a food processor finely crushed Oreo cookies into fine crumbs.
  2. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
  3. Transfer the crust in the refrigerator while you are mixing the fillings.
  4. Mix the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip.
  5. Spread the mixture over the crust.
  6. In a medium bowl mix chocolate instant pudding with 3 and ¼ cups cold milk. Whisk for a few minutes until the pudding starts to thicken
  7. Spread the pudding over the cream cheese layer.
  8. Let it sit for 10 minutes to firm up the pudding.
  9. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
  10. Freezer for 1 hour, or the refrigerate for 4 hours before serving

Sunday, March 13, 2016

Green Velvet Cheesecake Cake


Green Velvet Cheesecake Cake


Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
a few drops of green food coloring, if desired
Green Velvet Cake:
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola or vegetable oil
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons (1-ounce bottle) green food coloring
Two 8-ounce packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
One 7-ounce jar marshmallow creme
1 cup powdered sugar
a few drops of green food coloring, if desired


1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
2. Prepare the cake layers: Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.
In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.


*You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.
*Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.
*How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any green crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.

Buzzed Cherry Bombs

Sunday, March 6, 2016

Bunny Bait

Bunny Bait

  • Popcorn
  • White, Pink, Yellow, Blue, & Purple Candy Melts
  • Easter M&M’s
  • Easter Sprinkles
  • Bunny Bait Printable (find it below)
Pop your popcorn & place it in a bowl. Melt your white candy melts according to the package directions. Poor your melted chocolate on the popcorn & stir to coat…Add half of your sprinkles on the popcorn and stir…Add your M&M’s…Press your popcorn mixture in a pan and let it set for about 10 minutes…Place your colored candy melts in different bowls & melt them according to the package directions. Spoon the different colors on top using a spoon…You can use any colors you would like. We thought that pink, yellow, blue, and purple would look pretty to match the candies…Let it set for about 10-15 minutes. Then you can transfer it in large pieces into a large bowl…Place the popcorn in snack sized baggies. Fold the printable in half and staple it on the sides…The kids will love this cute treat and it’s so easy to make!  Recipe courtesy of Kitchen Fun with My Three Sons.

Easter Bunny Bait White Chocolate Funfetti Popcorn with a Free Printable from

Mickey Mouse Cake

Saturday, March 5, 2016

Grasshopper Fudge Cake

Grasshopper Fudge Cake

Grasshopper Fudge Cake
  • Prep Time 20 min
  • Total Time 1 hr 55 min
  • Servings 15
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.


box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
teaspoons mint extract
drops green food color
jars (16 oz each) hot fudge topping
container (8 oz) frozen whipped topping, thawed
drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired


  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2 Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
  • 3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
  • 4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • 5 Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Best Frosting Ever

Best Frosting Ever- Combine 1 cup of milk and small box of instant vanilla pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and enjoy this lovely light icing.

Tuesday, March 1, 2016

Rice Krispies Easter Cups

Rice Krispies Easter Cups

Serves: 16 cups
  • 1 - 16 oz. bag Marshmallows (mini or regular size work)
  • 7 cups Rice Krispies
  • 2 TB butter
  • Easter Egg Candies
Butter cream frosting
  • Green food coloring
  • ½ C. Unsalted butter
  • 3-4 C. Powdered sugar
  • ¼ C. Milk
  • 1 tsp. Vanilla
  1. Grease cupcake pans and set aside.
  2. Melting marshmallows and butter in a microwave safe bowl (I cooked mine for about 2 minutes but kept a close eye and made sure they weren't puffing up too much and falling out of the bowl.)
  3. Stir together until well blended and pour in Rice Krispies. Stir until well combined.
  4. Pour into greased cupcake pan and press down with wax paper.
  5. Let set for half hour.
  1. Combine butter, milk, vanilla and 2 cups of your powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.
  2. Pipe your frosting into your cookie cups and top with Easter egg candies. ENJOY!

Cloud Bread

  • 3 eggs, separated
  • 3 tablespoons cream cheese
  • 1/4 teaspoon baking powder (or cream of tartar)
  • 1 tablespoon of honey (or a natural sweetener)
  • Salt
  • Garlic Powder
  • Rosemary
  • Directions
    1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white.
    2. In one bowl, mix the egg yolks, cream cheese and honey until smooth.
    3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency.
    4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt.
    5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven.
    6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown.
    7. Remove from the oven, leave to cool and enjoy.

Famous Woolworth Ice Box Cheesecake

The Famous Woolworth Ice Box Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.

Neat Way to Cook Hot Dogs

Easter Cake

Easter Cake

1 box lemon cake mix
1 can(s) lemon frosting
2 bag(s) off different Easter candies

Bake cake according to directions on package.  Cool the cake spread on the frosting.  Add Easter candies on tops and sides of the cake its so pretty.