Pam's Cheesecake

I don't know Pam, but Meg does and if she thinks it is the best then we should all agree.
Courtesy: megduerksen.typepad.com

Sweet Rolls

So easy and simple, yet so good!!

2 cans crescent rolls
8 oz. cream cheese
1 stick real butter
1 cup sugar
cinnamon

Spray 9X13 pan with spray and preheat over per directions on crescent rolls.  Unroll first can and press seams together.  Microwave (yes microwave) cream cheese for about a minute to melt/soften it then stir the cup of sugar into it until well mixed.   Spread this goodness onto crescent rolls.   Top with second can of crescent rolls and pinch seams as well as possible.  Melt stick of butter and pour evenly over top.  Sprinkle generously with cinnamon and bake according to crescent roll directions.  Enjoy!

The picture does not do them justice.  Cut into squares to serve.

Coconut Cake

 

Richella's Coconut Cake from imparting grace blog.

Bake a white cake according to package instructions and allow to cool thoroughly.

Meanwhile make filling by mixing the following:

1 lb powdered sugar, sifted

8 oz. sour cream

2 6oz. packages frozen coconut, thawed

Cut each 8 or 9 inch layer in half horizontally using serrated knife creating four layers.

Place first layer "cut side up" on a plate (with rim for drippings) and spread 1/4 of the frosting/filling. Continue stacking and frosting each layer "cut side up" using 1/4 of the mixture each time.  Add regular flaked coconut to top of last layer for a pretty top.  Cover and let set in fridge for at least two days for layers to saturate.

Doesn't it look fabulous!

Chocolate Chip Pound Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix 
• 1/4 cup water
• 1 cup vegetable oil
• 4 eggs, beaten
• 1 cup sour cream
• 1tsp vanilla
• 1 cup milk chocolate chips

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

I found this recipe over the weekend at brodyfrancis.blogspot.com and I gave it a try.  We thought it was good, but not as great as I had hoped.  I am sure I will make it again, but we all love my original pound cake above all else.

Baked Rice Pudding with Raisins

This is an old fashioned dish that my grandmother made when I was a little girl. I am not a huge fan of raisins, but I use them and like them in this dish.

2 eggs
1/2 c. sugar
1 t. vanilla
1/4 t. salt
2 c. milk, scalded
1 1/4 c. cooked rice
1 c. raisins

Mix and bake at 325 for one hour.

Strawberry Cake with Icing

Ingredients:
Cake:
1 box white cake mix
4 eggs
3/4 cup cooking oil
1/2-1/3 cup water
1 3 oz box of Strawberry Jello
1/2 10 oz box of frozen strawberries
Icing:
1/2 stick butter
1 16 oz box of powdered sugar
Other half of strawberries & juice to reach desired consistency

Instructions:

• First, preheat oven to 350. Beat eggs until light. Add in cooking oil and water. Mix dry ingredients into liquid. Beat well. Add strawberries. Stir until combined. Pour into well-greased cake pan.
• Bake 35-45 minutes or until toothpick inserted in center comes out clean and it bounces back to the touch. Let cool completely.
• To make the icing, the butter needs to be very, very soft. Add the box of powdered sugar and the remaining strawberries and juice (a little at a time) until you reach the desired consistency. I used a hand-mixer for this so it would be smooth.

Total Time: 45 minutes, plus time to cool
Serves: 10 slices

I found this cake at Kendall's blog and it was fabulous!!! Great for Valentines Day!

Red Velvet Cake

2 1/2 cup self rising flour
1 1/2 c. sugar
1 c. oil
1 t. baking soda
2 eggs
1 c. buttermilk
1 t. vanilla
1 t. vinegar
2 oz. red food color (2 bottles)

Cream sugar and oil, then add remaining ingredients alternating flour and buttermilk.

Makes 3 layers. Bake at 350 25-30 minutes until toothpick comes out clean.  Frost when cool.

8 oz. cream cheese (room temperature)
1 stick margarine
1 box powdered sugar
1 t. vanilla
1 c. chopped pecans (or use them to top cake)

Chocolate Eclair Cake

*I usually make this the day before or early morning to allow time to set*

1 box graham crackers
12 oz. container Cool Whip
2 packages instant vanilla pudding (small size)
3 c. cold milk

Topping: (May use canned icing instead if desired)
2 oz. unsweetened chocolate, melted
3 t. vanilla
3 t. soft butter
4 T. milk
1 1/2 cup powdered sugar


Mix pudding mix and milk with mixer.   Blend in Cool Whip. 
Layer graham crackers in 13X9 pan.
Spread 1/2 of pudding mixture over crackers.
Repeat graham cracker layer.
Spread remaining pudding mixture and end with layer of graham crackers.

Frost with topping.  Allow to set overnight in refrigerator.

Impossible Coconut Pie

This pie is named "impossible" because it makes its own crust.  You can omit the coconut for an egg custard variety.

4 eggs, beaten
1 3/4 cup sugar
1/2 cup self rising flour
2 cups milk
1/2 t. vanilla
1/2 stick melted margarine
1 can flaked coconut
 (or 2 cups)

Blend sugar and flour, stir in eggs then remaining ingredients. Pour into two greased 9 inch pie pans. Bake at 350 for 30-40 minutes until coconut is browned and pie is set.

Individual Cherry Cheesecakes

2 packages (8 oz) cream cheese
2 eggs
3/4 c. sugar
7 T. lemon juice
1 T. vanilla
vanilla wafers
cherry pie filling

Place a vanilla wafer in each muffin liner. Soften cream cheese and mix with mixer with next 4 ingredients. Fill cups 2/3 full. Bake 15-20 minutes at 325 degrees. Cool and top with cherry pie filling.

Crescent Sweet Rolls

So simple yet soooo delicious!!!

2 packages crescent rolls
8 oz. cream cheese
1 cup sugar
1 stick real butter
cinnamon to sprinkle

Unroll one roll of crescent rolls into 9X13 pan. Melt cream cheese in microwave and add sugar. Stir until mixed well. Pour over rolls. Unroll second roll of crescents and place of cream cheese/sugar mixture. Melt butter. Pour butter over top. Sprinkle with cinnamon.  Bake according to label instructions.    Cool and then cut into squares.

FABULOUS!!

Chocolate Eclair Cake

1 box graham cracker crumbs
12 oz container Cool Whip
2 packages vanilla instant pudding
3 cups milk

Topping:
2 oz. unsweetened chocolate, melted
3 tsp vanilla
4 T. milk
1 1/2 cup powdered sugar

Mix pudding and milk with mixer. Blend in Cool Whip. Layer graham crackers in 13X9 pan. Spread 1/2 mixture over crackers. Spread another layer of cracker crumbs. Spread remaining mixture and end with another layer of cracker crumbs. Frost with topping. Refrigerate overnight.

Cherry Yum Yum

1 1/2 c. sugar, divided
1 1/2 sticks margarine
2 1/2 c. crushed graham crackers crumbs
8 oz. cream cheese
2 packages Dream Whip
2 cans Cherry pie filling

Combine 1/2 c. sugar and crumbs. Mix well. Beat cream cheese with 1 cup sugar; add milk and dry dream whip powder. Mix well.  Line bottom of 12X8 dish with half of crumbs. Spread 1/2 cream mixture. Spoon 1 can cherries over cream mixture. Top with remaining crumbs, cream mix, and end with cherries. Refrigerate.

Welcome Home Bars

1/2 c. butter
1 1/2 c. graham cracker crumbs
14 oz sweetened condensed milk
1 c. chocolate chips
1 c. butterscotch chips

Preheat oven to 350. Melt butter in 13X9 pan. Sprinkle crumbs evenly over butter. Pour condensed milk evenly over crumbs and then add chips. Bake 25-30 minutes. Cool, cut into bars.

Oatmeal Fudge

 Similar to no-bake cookies but in bar form...

2 c. sugar
3 T. cocoa
1/2 c. milk
1/4 c. butter or margarine
1/2 c. peanut butter
3 c. quick cook oats
1 t. vanilla

Combine sugar, cocoa, milk and butter. Heat in saucepan until in a full boil.  Remove from burner and add peanut butter, oats, and vanilla. Pour into greased pan. Let cool and cut into squares. 

Lemon Chess Bars

1 box lemon cake mix
4 eggs
1 tsp vanilla
1/2 cup chopped nuts
1 stick margarine
8 oz cream cheese
1 box 10X powdered sugar

Grease 9X13 pan. Mix cake mix, 1 egg, vanilla, melted margarine and nuts. Spread into pan. Mix 3 eggs, powdered sugar, and softened cream cheese. Spread mix and bake at 350 for 50-60 mins.  Cool and cut into squares.

Punch Bowl Cake

1 box yellow cake mix
large can cherry or strawberry pie filling
large crushed pineapple
large can mandarin oranges
large box instant vanilla pudding
large Cool Whip (possibly a small one too)
small package pecan chips

Bake cake in two round cake pans per label instructions. Make pudding and allow to set while cake is cooking. Drain pineapple and oranges. Place thin layer of cool whip in bottom of punch bowl or trifle dish. Top with one layer of cake pieces. Spread 1/2 of pudding on cake. Add half of fruits and then layer cool whip on top Add second cake layer and repeat steps.  Sprinkle pecan chips on top. Refrigerate several hours or overnight.

Apple Pie

10-12 apples, sliced

1 cup sugar

1-2 T. cinnamon

2 T. flour (or more if needed)

1 t. lemon juice

Mix  all of this together.

I use Pillsbury pies crust and brush with 2 T. milk and sprinkle with a little sugar for good looks.
Bake 425 for 45 minutes (check after 20 to see if foil is needed to keep from over browning.
(I used 2T cinnamon and it was a bit much, but I liked it. Some may prefer the regular 1T amount.)
Serve with Breyers vanilla ice cream if you want to feel like you are in heaven!

Peach Cobbler

Easy as pie!

1 cup self rising flour
1 cup milk
1 cup sugar
1 stick margarine or butter
1 can peach slices in heavy syrup or fresh (note to follow)
1 t. vanilla

Melt stick of margarine in 350 degree oven in the pan you will use for cobbler.
Mix flour, sugar, milk with whisk in bowl.
Pour flour mixture in pan over melted butter.
Pour can of peaches with juice over that. I sprinkle a little sugar over top for fun.
(No need to stir- it will do its own magic)
Bake at 350 until browned....about 45 minutes if I recall.

Serve with vanilla ice cream or whipped cream. I have even just poured a little milk over warm cobbler just to have that yummy feeling!

Note: If using fresh peaches- peel and dice 3-4 peaches. Place in small saucepan with water and cook down until peaches are done.  Use in place of canned peaches above.
You can also used home canned peaches if you are lucky and have those.
Strawberries or blueberries also make a nice cobbler prepared in this same manner. (I use frozen and heat as mentioned above for peaches.)

Fudge

I haven't tried this recipe yet, but I am adding it to the blog so I will be able to find it when I am ready.

1 12 oz package semi-sweet chocolate chips

1 10 oz package peanut butter chips

1 can sweetened condensed milk

Melt peanut butter chips with a little less than half the can of sweetened condensed milk over medium low heat.  Once smooth pour into a 9X9 inch glass dish lined with wax paper.  Spread with a spatula until evenly spread over dish.  Next, melt chocolate chips and the remainder of the sweetened condensed milk.  Pour over the peanut butter mixture and spread evenly.  Allow it to cool completely and then cut into squares.  I then put the dish in the fridge and break apart after a few hours.  YUMMY!!