Glazed Lemon Chiffon Cake

This cake looks too good to resist! :) Enjoy!

Ingredients:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  TBSP grated lemon zest
• 1/2 tsp cream of tartar

Glaze:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

Directions:
Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Folk 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into un -greased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.
 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

Stepheny

Chocolate Candy Bar Explosion Cheesecake

A small slice of this rich and creamy cheesecake will satisfy your sugar craving. Don't let the long recipe daunt you. It's really not that hard.

Ingredients:

For the Crust:
10 graham crackers
1 Tablespoon sugar
6 Tablespoons butter, melted
3 1.4-oz Heath English toffee candy bars

For the Cheesecake:
8 oz Hershey's Milk Chocolate bar(s)
4 8-oz packages cream cheese (full fat) at room temperature
1 2/3 Cups sugar
1/3 Cup corn starch
1 Tablespoon pure vanilla extract
2 large or extra-large eggs
3/4 Cup heavy or whipping cream

For the Top Decoration:
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
4 1.4-oz Heath English toffee candy bars

Assorted chocolate candies, for example: Chocolate chips, Hershey's Hugs, Kit Kat pieces, Hershey's Special Dark Chocolate Nuggets, Snickers, Twix Bars, etc... We went with a caramel theme.

Directions:

1) While you prepare the crust, remove all the ingredients for the cheesecake so they can come to room temperature. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil. To make the crust, crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

2) While the crust cools, chop the 3 Heath bars into small pieces and sprinkle over the cooled crust. Melt the 8-oz chocolate bar in the microwave carefully, so as not to burn it (15-20 seconds at a time). Set it aside to cool. Place the first package of cream cheese along with 1/3 cup of sugar and cornstarch in a large bowl. Beat on low with an electric mixer until creamy - about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheeses. Beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time until combined completely. Beat in the melted chocolate until combined. Blend in the cream, stirring it by hand, until just completely blended. Don't over-mix! Gently spoon the batter over the crust.

3) Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 hour, 15 minutes. Remove the cake from the water bath, transfer to a wire rack, and run a greased knife around the sides of the cheesecake to separate it from the sides of the pan. Let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

4) At some point during this process, make the ganache by whipping the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. Add the sugar and cocoa, then the vanilla. Continue beating until the cream turns a light-chocolate color and stiff peaks form. Don't over-beat it. Refrigerate for 1 hour or up to one day.

5) Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover any left-over cake and refrigerate or freeze up to 1 month.

Key Lime Cake

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 oz) package lime flavored gelatin mix

3/4 cup orange juice

1/2 cup butter

1 (8 oz) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners' sugar

Preparation Instructions:

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well. 

Simple, Delicious Sugar Cookie Dough recipe

December just seems like the perfect time to make cookies. Especially when you are snowed in... warming up the oven and the smell of baking cookies is what I think of during the Christmas Season. :)
  Enjoy this simple sugar cookie recipe that is perfect for any kind of cookies... whether it's cookie cutter cookies, or thumb print cookies you can use this recipe for which ever you would like.




Ingredients:
1 (8oz) package Cream Cheese
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cup all-purpose flour
1/2 tsp baking soda

Directions:
 Beat cram cheese, butter and sgar in large mixing bowl at medium speed with electric mixer until well blended.
 Add flour and baking soda; mix well.                                          

Makes about 3 cups dough
 NOTE: You may have to triple or double according to your needs.

Peanut Butter Snowballs

These are perfect for a party, gift or just for your family to enjoy! Tasty chocolate peanut butter balls. :P

Ingredients:
1 C. powdered sugar
½ C. creamy peanut butter
3 T. butter, softened
1 lb. white chocolate coating (we've also used chocolate)

Preparation Instructions:
In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.

Creamy Butter Frosting

This frosting is REALLY good!!!! I will never use anything else! As you can tell, this is the frosting recipe and cake recipe that I posted. I used it for my little sisters birthday. This frosting works very well for decorating!

Ingredients:

• 1 1/3 cup butter


• 1 tsp salt


• 4 tsp vanilla extract


• 4 lbs confectioners sugar (you may not need all of this, but have it on hand just in case)


• 16 TBSP milk

Directions:

• Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition.


• Gradually add in some milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

Makes enough for 1 large sheet cake or 2 dozen+ cupcakes.

Simple White Cake Recipe

This cake is probably the simplest cake recipe (that's not from a box) that I have ever used! And it is so good.. it's not too sweet so you could even use this recipe for muffins. I thought about Maybe putting some blueberries in the mix. Anyway, I got it from Allrecipes.com-- I LOVE this site. You can find almost any easy, quick recipe here. Any recipes I've gotten off of here have been awesome, and have become family favorites!
I hope you enjoy!

Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk

Directions:

1. Preheat oven to 350*. Grease and flour a 9x9" pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

*NOTE* **You may have to double or triple this recipe according to your needs. We had to triple it because we were making it for a party and this recipe is only for a 9x9" pan.**

Pecan Walnut Sprinkle Cookies

Here is a really yummy recipe that I kind of made up myself. These cookies are REALLY good!
ENJOY!

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Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 cup whole walnuts (You can chop them up if you like, but if you leave them whole it makes the cookie SO much yummier!)
• 1/2 cup whole pecans
• Colorful Sprinkles

Directions:

• Mix together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, Cream together butter, sugars, and vanilla, until smooth.
• Add in eggs one at a time beating lightly after each addition.
• Gradually add in flour mixture.
• Beat well until light and fluffy.
• Stir in Walnuts and Pecans,

Bake at 350* for 10 minutes or until lightly brown. (after five minutes of this time.. pinch on sprinkles onto the cookies.)

NOTE:

I usually preheat the oven to 350* and bake the first batch at this heat, then when the first batch is done, I turn my oven down to 325* and bake the rest at this heat. The cookies will be a little bit more chewy, but I like them this way. If you like browner cookies, then just leave them at 350*.

Chocolate Chip Cheese Ball

This is probably one of the most DELICIOUS things I have ever tasted! :) It is great for parties, as a matter of fact, I am making it for a party in a couple of weeks. It is a perfect side dish! I hope you like it as much as I do.
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Ingredients:
1 pkg. 8 oz. Cream Cheese
1/4 cup butter, softened (can't use any substitutes)
1/2 tsp Vanilla
3/4 cup confectioner's sugar
2 TBSP Brown Sugar
3/4 cup Mini Chocolate Chips
3/4 cup finely chopped Nuts
Graham or Animal Crackers
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Directions:

• In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy.
• Gradually, add sugar, beat just until combined.
• Stir in Chocolate chips.
• Cover and refrigerate for 2 hours.
• Place cream cheese mixture on a large piece of plastic wrap, shape into a ball. Refrigerate for at least 1 hour
• Just before serving, roll cheese ball in nuts.

Serve with graham or animal crackers.

Layered Mocha Cheesecake

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• 
  FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• 
  GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

NOTE: You can use any brand of coffee and any kind of coffee beans, but the best is Starbucks instant coffee, and Starbucks Chocolate covered Espresso beans!

When you make this, I suggest that you read through the entire recipe before you begin. Next time I make one, I will try to get a picture for the blog. It is a very good looking as well as tasting pie! ;)

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Sweet Charity Pie

1. 1 Baked pie shell

2. 1 package cream cheese 8 oz., softened

1 cup powdered sugar

1/2 tsp. almond extract

Cream and set aside.

3. 1 cup chopped nuts (we use pecans)

1 cup flour

1/2 cup brown sugar

1 stick butter

Blend together until crumbly - Bake at 350 for 15 minutes, stirring occasionally. Cool.

4. 1 can cherry pie filling

1 can cool whip

Combine and set aside.

--- --- --- --- --- ---

Assembly:

1 - Bake pie shell

2 - When pie shell is cool, spread with cream cheese mix

3 - Sprinkle with 1/2 crumble mix

4 - Spread on cherry filling/cool whip mix.

5 - Sprinkle with remaining crumble mix

6 - Eat and Enjoy!

7 - Store leftovers in refrigerator.

Chocolate Chip Cheesecake

9 inch Graham Cracker Crust


3 - 8 oz packages of cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
2 cups chocolate chips (mini or regular)


Preheat oven to 450 degrees. Beat cream cheese and sugar until well blended. Add eggs and vanilla. Beat well. Stir in chocolate chips. Pour into crust. Bake for 10 minutes. Then without opening oven door reduce oven to 250 degrees. Bake 30 minutes or until set. Cool in fridge until thoroughly chilled. Add chocolate topping, (below), and return to fridge till chocolate is set.


Chocolate topping:
1/3 cup chocolate chips
2 Tablespoons whipping cream
Melt chocolate with whipping cream. Stir till smooth.

Apple Cake

2 c. flour
2 c. brown sugar
1/2 c. butter, softened
1 c. chopped nuts
2 1/2 c. peeled and chopped apples
1/2 c. sugar
2 eggs, well beaten
1 c. sour cream
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Combine first 3 ingredients with mixer on low speed until crumbly. Stir in nuts, press 2 3/4 c. mixture into 9x13 pan. Reserve remaining mixture. Sprinkle apples with sugar. Blend eggs, sour cream, cinnamon, baking soda, salt and remaining crumb mixture-add apples. Spoon over crust. Bake at 350 for 35 to 40 minutes or until toothpick comes out clean. Serve with vanilla ice cream, whipped cream or just plain!

Sugar Cookies

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-

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1 c. sugar

1 c. powdered sugar

2 eggs

1 c. margarine

1 c. oil

1 tsp. Vanilla

4 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

½ tsp. salt

½ tsp. lemon extract (optional)

Cream first 6 ingredients. Add dry things and also flavoring. Roll in balls. Place on cookie sheet and press with glass dipped in sugar. Bake at 350 degrees for 10 minutes.

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I made a homemade almond frosting to go with it, and the kids loved them! Especially the face ones! ;)

Caramel Apple Fondue

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Ingredients

• 1/2 cup butter, cubed
• 2 cups packed brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Apple slices

Directions

• In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), about 8-10 minutes. Remove from the heat; stir in vanilla.
• Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm over low heat. Serve with apple slices. Yield: 3-1/2 cups.

Peanut Rocky Road

This was a huge hit at our house!

2 lbs. almond bark
3 c. mini marshmallows
3 c. dry roasted peanuts
1 1/2 c. peanut butter

Melt almond bark on large cookie sheet in a 200 degree oven for 20 minutes. Combine marshmallows, peanuts and peanut butter. Pour melted almond bark over the mixture and mix well. Spread the rocky road evenly onto a cookie sheet (the same one the bark was melted on is fine.) Refrigerate for at least 1 1/2 hours. Cut and store in refrigerator.

Mock Apple Crisp

Ingredients:

8 cups *zucchini peeled and cubed
1/2 cup lemon juice
3/3 cup sugar
1 tsp. nutmeg
2 tsp. cinnamon
1-1/3 cups brown sugar
1 cup old fashioned oats
1 cup flour
2/3 cup cold butter

Directions:

• Heat oven to 375 degrees. Spray a 13x9x2 baking dish and set aside.
  
• In a large bowl mix together the chopped zucchini with the lemon juice, sugar and spices. Pour in baking dish.
  
• In a small bowl mix together the old fashioned oats, brown sugar and the flour. Cut in the butter until mixture is crumbly. Sprinkle over the zucchini mixture.
  
• Bake uncovered for 45-50 minutes. Or until bubbly. Serve warm or cold with vanilla ice cream or whipped topping.

*It is better to use larger zucchini, because it is firmer

Zucchini is so versatile! This recipe is a great way to use up all the zucchini in your garden. Don't tell your family this isn't really apple crisp. See if they can tell! When I made it for our family the first time, they would not have guessed it was zucchini! In fact after eating it all, and enjoying it, one of the members of my family exclaimed "No way! I don't even like zucchini!" :)

Raspberry Summer Sensation

Ingredients:
2 Cups Raspberry Sherbert or Sorbet
1 Cup Cold Milk
1 Pkg Vanilla flavor instant pudding
1 tub (small) Cool Whip (thawed)
1 Cup Raspberries

Directions:
Spray 9x5 inch loaf pan lightly with baking spray.
Spoon sherbert or sorbet in pan and freeze about 10 min.
Pour milk into large bowl
Add dry pudding mix
Beat with wire whisk 2 min. Gently stir in whipped topping.
Spread pudding over sherbert or sorbet in pan
Freeze 3 hours or overnight.
To unmold, run knife around edges of pan, invert pan onto plate.
Just before serving top with raspberries
Let stand 10 to 15 minutes to soften
Cut into 16-18 slices
Store in freezer

Rhubarb Crisp

Ingredients:

6 cups Rhubarb

3 1/2 cups Sugar divided

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

2 tbsp. butter

2 eggs

cinnamon

red food coloring

Mix 6 cups cut up rhubarb (1/2 inch pieces) and 2 cups sugar...Put in buttered 9x13 pan

Combine:

1 1/2 cups sugar, flour, baking powder and salt. Cut in 2 tbsp. butter.

Add 2 eggs and mix with fork until lumpy.

Sprinkle over rhubarb....sprinkle with cinnamon and a few drops red food coloring to make it more color appealing.

Bake at 350 for about 50 - 60 minutes.

This also is good with some half and half on it as well as vanilla ice cream.

Enjoy! ;-)

Mint Chip Ice Cream Cake

This recipe is so simple, anyone can make it!

Ingredients:
1 Bag Oreo cookies
1 Container Mint Chip Ice cream
1 Container Cool Whip

Open Oreo cookies and place cream side down in bottom of 13x9 inch pan. Spread ice cream on top of the cookies. Freeze for 15-20 minutes. Spread Cool Whip on frozen Ice Cream. Crush left over cookie tops and sprinkle on Cool Whip. Store in the freezer until serving.

Enjoy!

Note: Take ice cream out of the freezer a few minutes before starting. It is easier to spread when slightly melted.