Archive for the ‘Dessert’ Category

Monster Cookie Dough Cookie Dip

May 16, 2012


Once again, Pinterest has come to save the day!  I brought this yummy recipe to Kim’s Boo-Hoo Party. I love it because you can eat cookie dough w/o worrying about raw eggs.  It’s also pretty versatile. The original recipe called for mini-M&M’s but I didn’t have any so I didn’t put them in. I may even try butterscotch chips next time. Or maybe some Peanut Butter chips. The varieties are endless. These could also be made into truffles. Mmmmm, this yummy goodness rolled into a ball AND coated in chocolate . . . .  I’ll be right back, I think I’m going to have to try that.

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup  Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Here is where I originally found this recipe:


Brown Sugar Pie

November 22, 2011


Have you ever just wanted to eat the filling of a Pecan Pie w/o the pecans?  Well that’s exactly what this tastes like. (Only better) I discovered this recipe on Pinterest and would highly recommend it.

Brown. Sugar. Pie.  (makes 2 pies)

3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Cranberry Streusel Pie

November 16, 2011

As a Jersey Girl, I take great pride in the Garden State knowing that New Jersey produces the third largest quantity of cranberries in the United States (and if you know anything about NJ, you know that’s coming from south Jersey).

This sweet and tart pie procures a place of priority in my heart and mouth during the Thanksgiving/Christmas season.  Once its made, it can easily be eaten for breakfast, lunch, dinner and/or dessert.  I originally got this recipe from my mom, who I believe found it in a Philadelphia Cream Cheese cookbook.  Personally, I’ve never made the streusel topping, which is a great option for those who are allergic to nuts.  Enjoy!


  • 9″ pie crust (unbaked)
  • 1 (8oz) package of cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 Tbs brown sugar, divided
  • 2 Tbs cornstarch
  • 1 (16oz) can whole berry cranberry sauce
  • 1/3 cup all-purpose flour
  • 3/4 cup chopped walnuts
  • 1/4 cup cold butter


  1. Preheat oven to 425*.  Lay pie crust in pie plate and bake 6 mins.  Remove from oven and reduce temperature to 375*.
  2. Beat cream cheese in a large bowl until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice.  Pour into crust.
  3. In a small bowl, combine 1 Tbs brown sugar and cornstarch.  Mix well.  Stir in cranberry sauce and spoon over cream cheese mixture.
  4. In medium bowl combine flour and 2 Tbs brown sugar.  Cut in butter.  Stir in walnuts.  Sprinkle over cranberry mixture.
  5. Bake 45-50 mins (until golden and bubbly).  Cool.  Serve at room temperature or chill (I like it much better chilled).

Pumpkin Dump Cake

October 6, 2011

I know it’s been a long time since anyone has posted here but I thought I’d share my new fav Autumn recipe. I made this for the last Dinner Fellowship and I think it may just replace the Pumpkin pie for Thanksgiving dinner. I found it through Pinterest so it’s not my original recipe.  Here goes. . . .

  • 1 15 oz can Pumpkin Puree
  • 1 10 oz can Evaporated Milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter melted
  • 1 cup coarsely crushed graham crackers or pecans
  • 1/2 cup toffee bits (optional)


  1. Preheat oven to 350
  2. Spray a 9×13 baking pan lightly with cooking/baking spray
  3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
  4. Pour into your prepared pan.
  5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  6. Pour your melted butter evenly on top.
  7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Here’s the direct link for the ladies blog so that you can see pictures of the different steps if you are a visual learner like me.

Peanut Butter and Chocolate Kiss

May 19, 2011

Awhile back I had posted my recipes that I took w/ me to Christmas dinner. I used they Phyllo cups for one of the recipes and I have been luvin them ever since.  While having a party at my house last Saturday I got out the trusty Phyllo cups and noticed a yummy recipe on the back.  I know they say to never try new recipes on guests but oh well.  They were delicious!! (And I don’t even like marshmallows)


  • 1/4 cup creamy peanut butter
  • 1/4 cup marshmallow cream
  • 1/2 teaspoon vanilla extract
  • 15 Athens Mini Fillo Shells (1 box), thawed at room temp. for 10 min.
  • 15 Hershey’s Kisses (unwrapped)

In a small bowl, place peanut butter, marshmallow cream, and vanilla. Blend well.

Spoon 1 rounded teaspoon of filling into each shell. Top with a Kiss.

Serve immediately or refrigerate til ready to use.

That’s it!!! So simple and yet so yummy.  I doubled the batch and had plenty of dessert appetizer thingys for everyone.

Here’s the brand that I used.  I am sure that brand doesn’t matter. This is just the only ones Wal-Mart had.

Chicken Crescents

May 16, 2011

This is a delicious recipe I recently found in my parents’ church cookbook “Deltona Alliance Church Cookbook.”  We have enjoyed it!


  • 3-4 boneless chicken breasts, cooked and diced
  • 2 tbsp. butter or margarine
  • salt and pepper to taste
  • 2  8count crescent roll packages
  • 6oz. cream cheese
  • 4-6 tbsp. milk
  • bread crumbs
  1. In a large bowl, add cream cheese and butter.  Microwave on low power to soften. Add milk, salt and pepper to the cream cheese mixture and blend together.  The consistency should be thin but not too runny.
  2. Add chicken and toss to coat.
  3. Separate crescent rolls so that you have 4 squares per package (two triangles together for each).  Spread each square on a cookie sheet until it forms a 5×5 square.  (Squeeze together the center diagonal seam).  You will have 8 squares.
  4. Spoon the chicken mixture into the center of the squares and pull up the edges of the dough and twist to secure. Sprinkle with plain or Italian bread crumbs. 
  5. Bake at 375 until rolls are nicely browned, about 10-12 minutes.

Chocolate Covered Strawberries

February 24, 2011

To give you an idea of how cheap it can be to make your own chocolate covered strawberries, let me break it down for you:

3 containers strawberries= $7.50 (at $2.50 each- they are often cheaper in season)

1 package Ghirardelli semi-sweet chocolate chips= $3

1 package Chirardelli white chocolate chips= $3

Total cost for about 5 dozen chocolate covered strawberries= $13.50 (cheaper when strawberries are in season or if you use a cheaper brand of chocolate)

Note: At Valentine’s Day, grocery stores were selling little boxes of 4 berries for $8.00!!!

Obviously, you may not want to make 5 dozen of these tasty treats, but that’s about how many you can make with the two packages of chocolate chips. You can make less and have chocolate leftover. (If you run out of semi-sweet chocolate and still have strawberries left, it looks pretty to dip them in white chocolate and sprinkle them with dark chocolate sprinkles.)


1. Wash the strawberries by wetting a paper towel and blotting them. Do not run under water to wash them or they will get mushy.

2. Prepare your work area. Place wax paper on a cookie sheet. Clear a shelf in your fridge or freezer. Get out a small but deep glass dish in which to melt the chocolate. You will need another dish to melt the white chocolate (or you can wash the first dish and re-use it). Get out a small plastic baggie. This is how you will drizzle the white chocolate.

3. The trick to melting chocolate is to do so in small batches in the microwave on 50% power. Start by placing the dish of chocolate chips in the microwave for 1 minute. Take out and stir. Place back in the microwave and heat at 15 second intervals, stirring in between until smooth. (These directions are also on the package of chocolate chips.)

4. Now you can dip your first batch of berries. It’s all in the wrist. Dip the berry straight down and then twist your wrist to sort of roll the strawberry in the chocolate. Pull it out straight up and let the excess chocolate drip off. Place the berry on its side on the wax paper. It will be helpful to place all the stems facing the same direction. When the chocolate becomes too shallow to work with, add more chocolate and melt as directed above. Once you have all your berries dipped in chocolate, place them in the fridge to harden.

5. While the berries are in the fridge, you can prepare your white chocolate for drizzling. Melt as directed above. Note: White chocolate tends to scorch easily. Make sure you don’t cook it too long. It will be thicker than the semi-sweet chocolate.

6. When the white chocolate is melted, place in the plastic baggie, cut a tiny snip in the corner and use this to squeeze chocolate onto the berries. The thickness of the drizzle will depend on how big of a hole you cut in your baggie. You may want to practice this technique a few times to get the hang of it. Place the berries back in the fridge until completely hardened.

7. For a nice presentation, you can place each berry in its own separate paper muffin cup.  These make excellent gifts and would also look impressive on the table at your next party or baby shower.

Chocolate Flan Cake

January 30, 2011

This cake is one of our favorites, and is impressive to look at to boot! Everyone is always surprised by how easy it is to make.

Chocolate Flan Cake

1 box of chocolate cake mix

10 oz jar of caramel sauce

1 can sweetened condensed milk

1 can evaporated milk

1/2 C milk

8 oz cream cheese, softened

1 t vanilla

5 eggs, plus the number needed for the cake mix

1/4 C sugar

1. Preheat the oven to 350*. Prepare the cake mix per the instructions, then set aside. Grease a bundt cake pan, the pour the caramel sauce in.

2. Beat the cream cheese until smooth, then add the remaining ingredients, beating to combine. There will still be a few lumps of cream cheese, and this is fine.

3. Pour the flan mix over the caramel. Ladle the cake batter on top of the flan mix, it will sink but that is fine. Cover the pan tightly with foil, then place in a large roasting pan. Pour water into the roasting pan, halfway up the side of the Bundt pan and place in the oven.

4. Bake for 2 hours. Remove the bundt pan from the oven and the water, and let it cool a minimum of 30 minutes before unmolding (I have tried to rush this part, and it all slides apart, so here,as in life in general, patience is a virtue!).

Red Velvet Cheesecake

January 26, 2011

When The Cheesecake Factory came out with their Red Velvet Cheesecake a few years ago, I knew that I had to try it! This recipe is combination of a Red Waldorf Cake recipe and a Cheesecake recipe (both from my Better Homes and Garden Cookbook). The result was delicious! One thing that I really like is that it has the two layers of cheesecake and two layers red velvet cake, just like The Cheesecake Factory. Everything in this recipe is from scratch, which requires a little extra work, but it is absolutely worth it!

Cake Layer:

  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 tablespoon water
  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1/2 cup sour milk
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar

1. Stir together cocoa powder, food coloring, and water. Set aside.

2. In a large bowl beat butter on high for 30 seconds. Add vanilla, sugar, and salt. Beat until well combined. Add egg, beating on medium speed until combined. Beat in cocoa mixture. Alternately add flour and sour milk. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into two, greased and floured 9 inch round cake pans.

3. Bake at 350 degrees for 10 minutes.

Cheesecake Layer

  • 3 8-oz packages cream cheese
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 3 slightly beaten eggs

1. In large mixing bowl beat cream cheese, sugar, flour, and vanilla until combined. Beat in milk until smooth. Stir in eggs.

2. Divide filling evenly between the two 9- inch cake pans with the baked red velvet cake. Bake at 375 degrees for 20-25 minutes. Cool in pan on wire rack until cake is completely cooled. When cake is cooled carefully remove from pans and stack on cake plate. Frost with desired frosting. (I use butter-cream frosting for cake decorating.)

My Christmas Dinner Findings

December 27, 2010

It seems like it is becoming the tradition for me to make the desserts for my MIL’s Christmas.  I don’t mind. I prefer to make desserts. To me, they are easier and prettier to make.  I try to make new ones each year to keep them guessing. Here are the ones that I tried this year.


— this was easy to put together.  Great served w/ graham crackers, animal crackers and even chocolate chip cookies.


8-oz. pkg. cream cheese, softened                                          3 T. brown sugar, packed

1/2 c. butter, softened                                   1 c. mini semi-sweet chocolate chips

1/4 t. vanilla extract                            1 c. pecans, finely chopped

1/2 c. powdered sugar

  Blend together cream cheese, butter and vanilla until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3 to 4 hours.

  Shape dough into ball; wrap n plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes about 3 cups.


CHOCOLATE PEANUT BUTTER MALLOW BARS– these turned out great. For time sake I just left them in the dish instead of putting them out as “bars”
  Chocolate-Peanut Butter Mallow Bars
Prep Time: 20 min Ready In: 38 min Makes 32 servings.
1 pkg. cake mix
1/2 cup butter
2/3 cup milk
3/4 cup peanut butter
1 jar JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER’S Semi-Sweet
Recipe Image

1) Mix dry cake mix, butter and 1/3 cup milk until well blended; press 2/3
onto bottom of 13×9-inch pan. Bake 12 to 14 min. or until center is almost set; cool
3 min.
2) Combine peanut butter and remaining milk; spread onto crust. Top
with small spoonfuls of the marshmallow creme and remaining cake mixture.
Sprinkle with nuts and chocolate; press gently into cake mixture.
3) Bake 18 min. or just until center is set. Cool completely before cutting
into bars.



–this were soooo super easy to put together.  The shell come premade so all I had to do was fill it!!



1 jar of Hershey’s Caramel sundae topping

2 packages frozen mini phyllo shells, thawed

1 c of any flavor chocolate chips

1/3 c any variety nut (I didn’t use this option b/c of Derek’s allergy)

Spoon one heaping teaspoon of caramel into each pastry shell.  Microwave chocolate according to package directions until melted. Spoon 1 teaspoon of chocolate into each shell on top of the caramel. Sprinkle nuts over each shell if using the nuts.  Freeze 1 minute to set chocolate.

I luv these because I can make them ahead of time and have them on hand if needed.