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Cheesecake Lollipop Sticks Recipe

March 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 24ouncescheesecake filling, PHILADELPHIA Ready-To-Eat
  2. 1/2cupwalnuts, finely chopped nuts
  3. 1/2cuppecans, finely chopped
  4. 1 (12 ounce)packagewhite chocolate chips, melted
  5. 1 (12 ounce)packagesemi-sweet chocolate chips, melted
  6. 1cupcaramel topping
  7. 1 (12 ounce)packagebutterscotch chips
  8. 1 (12 ounce)packagetoffee pieces
  9. 24lollipop sticks

DIRECTIONS

  1. Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
  2. Place each pecans and walnuts in a separate shallow bowl or dish.
  3. Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
  4. Melt butterscotch chips in separate bowl — whisk until smooth.
  5. Melt Toffee bits in a separate bowl — whisk until smooth.
  6. Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
  7. With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.
  8. Place in Freezer for about 10 minutes to firm up again.
  9. Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits.
  10. Place back in Freezer to firm.
  11. Can be left in Freezer stading upright and then taken out and refrigerated until ready to serve.

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Just Peachy Cheesecake Recipe

March 21st, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 16ouncesplain fat-free yogurt
  2. 1 (1 ounce)package fat-free sugar-free cheesecake flavorinstant pudding mix
  3. 15ounces delmonte carb clever slicedpeaches
  4. 8ouncesfat-free cool whip

DIRECTIONS

  1. Mix pudding into yogurt.
  2. Add drained cut-up peaches.
  3. Fold in Cool Whip.
  4. Can be eaten as is or put into a graham cracker crust.

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Low Carb Peanut Butter Cup Cheesecake Squares Recipe

March 10th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Peanut Butter Crust

  2. 1cuppeanut butter
  3. 1/2cupSplenda sugar substitute
  4. 1egg, slightly beaten
  5. 1teaspoonvanilla
  6. 1/4salt
  7. Chocolate Layer

  8. 4ounces baker’sunsweetened chocolate
  9. 1/4cupSplenda sugar substitute
  10. Cheesecake Filling

  11. 16ouncescream cheese, softened
  12. 1/4cupSplenda sugar substitute
  13. 2teaspoonsvanilla extract
  14. 1cupheavy whipping cream

DIRECTIONS

  1. Preheat oven to 350°F.
  2. For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
  3. Evenly press mixture into the bottom of a 9×13″ baking dish.
  4. Bake at 350°F for 12 minutes, or until golden brown.
  5. Cool on rack completely.
  6. Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
  7. In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
  8. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
  9. Spread over cooled chocolate layer on crust.
  10. In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
  11. Drizzle over top of cream cheese mixture.
  12. Chill for one hour until set; cut into squares and serve.

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Cheesecake With Praline Sauce Recipe

February 26th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 1/2cupsgraham cracker crumbs
  3. 4tablespoonsgranulated sugar
  4. 1/4cup meltedbutter
  5. Filling

  6. 3 (8 ounce)packagescream cheese, at room temperature
  7. 1cupgranulated sugar
  8. 5eggs
  9. 1tablespoonvanilla extract
  10. Topping

  11. 1 1/2cupssour cream
  12. 4tablespoonsgranulated sugar
  13. 1teaspoonvanilla extract
  14. Praline Sauce

  15. 2tablespoonslight brown sugar
  16. 2tablespoonscornstarch
  17. 1cupdark corn syrup
  18. 1/2cup choppedpecans
  19. 1teaspoonvanilla extract

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.
  3. Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes.
  4. Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom.
  6. To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick.
  7. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly.
  8. Serve the cheesecake, passing the sauce in a bowl with a small ladle.
  9. Store any leftovers in the refrigerator.

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Bavarian Apple Cheesecake Recipe

February 24th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupsugar
  2. 1/3cupbutteror margarine
  3. 1tablespoonshortening
  4. 1/4teaspoonvanilla
  5. 1cupall-purpose flour
  6. 1/8teaspoonsalt
  7. 4cups peeled cored, and slicedcooking apples(such as Golder Delicious or Granny Smith)
  8. 2 (8 ounce)packagescream cheese, softened
  9. 1/2cupsugar
  10. 1/2teaspoonvanilla
  11. 2eggs
  12. 1/3cupsugar
  13. 1teaspoonground cinnamon
  14. 1/4cupsliced almonds

DIRECTIONS

  1. In a medium mixer bowl beat the first 1/3 cup sugar, butter or shortening, and 1/4 tsp vanilla on medium speed of
  2. electric mixer till combined.
  3. Blend in flour and salt till crumbly.
  4. Pat onto the bottom of a 9″ springfor pan.
  5. Set aside.
  6. Place apple slices in a single layer in a shallow baking pan. Cover w/foil.
  7. Bake in a 400 degree over for 15
  8. minutes.
  9. Meanwhile, for filling, in a large mixer bowl beat the cream cheese, the 1/2 cup sugar and the 1/2 tsp vanilla with an electric mixer till fluffy.
  10. Add the eggs all at once, beating on low speed just till combined.
  11. Pour into dough-lined pan.
  12. Arrange warm apples slices atop
  13. filling.
  14. Combine the remaining 1/3 cup sugar and
  15. cinnamon.
  16. Sprinkle filling with the sugar mixture and the almonds.
  17. Bake in a 400 degree oven for 40 minutes or till golden.
  18. Cool.
  19. Remove sides and place cake on serving
  20. plate.
  21. Cover; chill for 4 to 24 hours before serving.

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