Reese’s Peanut Butter Cupcakes

Reese’s Peanut Butter Cupcakes
By: Mindika Thiebaud

Cupcakes:
8oz ( about 1 cup) cream cheese, softened
2 egg whites
¼ cup vegetable oil
1 box chocolate fudge cake mix
1 cup water
24 mini Reese’s Peanut Butter Cups, wrapping removed

12 additional mini Reese’s Peanut Butter Cups, wrapping removed, and sliced in half (for topping)

Preheat oven to 350 degrees. Line (2) 12 count muffin tins with paper liners, and spray with non-stick Baking Pam Spray.

In a large bowl combine the cream cheese, egg whites and vegetable oil. Using an electric mixer, beat the ingredients until combined and creamy.

Add the cake mix and water and mix until smooth, about 3 minutes.

Fill the muffin cups about ¾ full. Place 1 mini Reese Peanut Butter Cup on top of the batter. Do not put the cup down into the batter, just set it on top, but make sure it’s centered!

Bake about 20 minutes. The Reese’s will settle down into the cupcake as they bake. If it leaves a little of a crater or divot don’t worry, you will be topping with frosting anyway!

Remove from oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack to cool completely.

When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

Chocolate Peanut Butter Frosting:
1 cup smooth peanut butter
½ cup (1 stick) butter, softened
3 Tablespoons cocoa powder
3 cups powdered sugar
Up to about ¼ cup milk (to smooth out frosting to your liking!)

Beat the peanut butter and butter with a mixer until smooth.

Add the cocoa powder and mix well.

Add the powdered sugar, 1 cup at a time, until desired consistency. Drizzle in milk until the frosting is as smooth as you want it. Put the frosting in a large Ziploc bag, press out any air, and push it to one corner. Seal bag and cut tip of bag. Pipe frosting onto cupcakes. Top each cupcake with a mini Reese’s Cup (cut in half).

Makes 24 cupcakes
5 out of 5 stars (but make sure you have a cup of milk handy to wash it down!)…
Easy to make…peanut butter with a touch of chocolate! If you want to skip the frosting listed in this recipe I think it would still taste yummy with a cream cheese frosting, or even a white frosting!

Strawberry Cheesecake Torte

Strawberry Cheesecake Torte
By: Doris Christopher

1 pkg (16oz) pound cake mix
½ cup water
1 pkg (3oz) strawberry gelatin
¼ cup seedless strawberry jam
1 lemon
1 pkg (8oz) cream cheese, softened
1/3 cup cold milk
1 container (12oz) frozen whipped topping, thawed
1 pkg (3.4oz) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400 degrees

Line BAR pan with 13 inch piece of parchment paper. Prepare cake mix according to package directions; pour into BAR pan, spreading evenly. Bake 15-18 minutes; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.

In a microwavable container microwave water 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of a large cutting board; remove parchment paper. Prick cake at ½ inch intervals using a fork. Brush cake evenly with all but 2 Tablespoons of the gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

Zest lemon; set zest aside. Juice lemon to measure 2 Tablespoons of juice. In a large batter bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be VERY thick).

Place one cake layer on Oval platter. Fill a large Ziploc bag with filling mixture. Snip tip with scissors. Pipe a straight border around edge of cake layer. Using a large scoop, place 4 scoops of filling down the center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

Arrange kiwi on top of cake. Place strawberries and reserved gelatin mixture in a small mixing bowl; mix gently. (If gelatin mixture has set, microwave for 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Yields 16 servings

Luscious Lemon Angel Roll

Luscious Lemon Angel Roll

Sponge Cake:
5 eggs, separated
1 ½ cups granulated sugar
½ cup cold water
2 teaspoons vanilla
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tarter

Angel Roll Filling:
¾ cup powdered sugar, divided
1 pkg (8oz) cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 container (8oz) Cool Whip, thawed, divided
1 jar (11.75oz) strawberry ice cream topping
Powdered sugar for garnish
12 fresh whole strawberries for garnish

To make the sponge cake:
Beat the egg yolks until they turn creamy and a much lighter shade of yellow.

Add the sugar and blend it well into the yolks. Add the water and vanilla and combine well with the yolks mixture. Sift together the flour, baking powder, and salt and add it to the yolk mixture. Mix well until batter is smooth.

In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue beating until the whites are stiff and form peaks. Fold the egg whites into the batter and mix slowly just until well combined (use a wooden spoon). Pour the batter into a parchment paper lined BAR pan (11x17).

Bake at 350 degrees for 25-30 minutes, just until a light brown color. Remove from oven and cool 10 minutes. Transfer to cooling rack, remove parchment paper from cake.

Assembling the roll:
Sprinkle ½ cup powdered sugar over cake. Place a piece of wax paper over cake. Place a cooling rack upside down over the wax paper and carefully turn cake out at once. Roll up cake in wax paper as for a jelly roll. Cool completely in the fridge.

Unroll cake, discard wax paper. Spread cake with ¼ cup ice cream topping.

Angel Roll Filling:
Combine cream cheese and the remaining ¼ cup powdered sugar; mix well. Zest whole lemon, juice lemon. Add zest and lemon juice to cream cheese mixture; combine well. Add food coloring (if desired); mix well. Fold in 1 cup cool whip.

Gently spread over ice cream topping; re-roll cake. Sprinkle with additional powdered sugar. Slice roll with knife. Serve with remaining cool whip and fresh strawberries. Store covered in refrigerator until ready to serve.

Serves 12

Strawberry Whipped Sensation

Strawberry Whipped Sensation
(A frozen dessert)

4 cups (2lb) fresh strawberries, divided (½ mashed, ½ sliced for topping)
1 can (14oz) sweetened condensed milk
¼ cup lemon juice
1 tub (8oz) Cool Whip whipped topping, thawed, divided
8 Oreo cookies, or 8 squares chocolate graham crackers, finely crushed
1 Tablespoon butter, melted

Line 8x4 loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in sweetened condensed milk, juice and 2 cups of the Cool Whip, pour into pan.

Top with combined crushed cookies and butter. Press into mixture. Cover with foil.

Freeze overnight. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining sliced strawberries. Store any leftovers, covered tightly, in freezer.

Makes 12 servings

Grasshopper Dessert Squares

Grasshopper Dessert Squares

22 fudge mint cookies (1 ¼ cup finely chopped)
1 Tablespoon butter, melted
1 quart vanilla ice cream
1 (8oz) container of Cool Whip topping, divided
¼ teaspoon peppermint extract
4 drops green food coloring
Additional fudge mint cookies, cut in half with crinkle cutter (optional)

Preheat oven to 350 degrees. Finely chop cookies, place in small mixing bowl. Add melted butter; mix well. Press crumb mixture onto bottom of 8x8 glass baking dish. Bake 8 minutes. Remove from oven and cool completely on wire rack.

Place ice cream in refrigerator for 20-30 minutes to soften. Scoop ice cream into large mixing bowl. Gently fold in Cool Whip topping, peppermint extract and food coloring. Spread ice cream mixture evenly over cooled crust. Cover with foil; freeze overnight.

When ready to serve, let stand at room temperature for up to 10 minutes before cutting. Cut dessert into squares. Garnish each square with cookie halves if desired. Serve immediately. Store leftovers covered with foil in the freezer for up to 1 week.

Serves 9

No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars
By: Nestle Toll House

1 cups creamy peanut butter, divided
¾ stick of butter, softened
1 cup powdered sugar, divided
1 ½ cups graham cracker crumbs
1 cup (6oz) Nestle Toll House Semi-Sweet Mini Morsels, divided

Grease 8x8 glass pan

Beat ½ cup peanut butter and softened butter until creamy with an electric mixer. Gradually beat in ½ cup powdered sugar. Remove bowl from electric mixer stand and with hands or wooden spoon, work in remaining ½ cup powdered sugar, graham cracker crumbs, and ½ cup morsels. Press firmly into pan. Smooth top.

Melt remaining ½ cup peanut butter and ½ cup mini morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Cover with syran wrap and refrigerate for at least 1 hour. Cut into bars. Store covered in refrigerator. Serve cold.

Makes 20 bars

Peanut-Butter-Banana Brownie Pizza

Peanut-Butter-Banana Brownie Pizza
By: Chocolate Lover’s Collection

1 package (21 ½ oz) brownie mix
1 package (8oz) cream cheese, softened
¼ cup sugar
¼ cup creamy peanut butter
3 large bananas, peeled, sliced
¼ cup coarsely chopped peanuts (optional)
2 squares semi-sweet baker’s chocolate
2 teaspoons butter

Preheat oven to 350 degrees

Prepare brownie mix as directed on package. Spread batter evenly over parchment lined pizza 12-inch pizza pan. Bake 20 minutes. Cool completely on wire rack.

Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts (if using).

Melt chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts.

Makes 12 servings/slices

Swiss Roll with Peaches

Swiss Roll with Peaches
By: Reader’s Digest Baking with Love

For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour

For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey

Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.

Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.

Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.

Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.

Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.

Serves 8

Summer Fruit Swiss Roll

Summer Fruit Swiss Roll
By: Reader’s Digest Baking with Love

For the cake:
3 large eggs
½ cup superfine (Bakers) sugar
1 cup flour
1 Tablespoon lukewarm water

For the filling:
½ cup whipping cream
1 teaspoon vanilla
1/3 cup plain yogurt
1 cup sliced strawberries
1 ripe peach or nectarine, chopped

For decoration:
2-3 Tablespoons confectioners’ sugar, sifted
Few slices of strawberry and peach or nectarine

Grease and line with parchment paper a bar pan. Preheat oven to 400 degrees.

Place eggs and sugar in a large bowl. Use an electric mixer and beat until very thick and pale and the mixture leaves a trail on the surface when beaters are lifted out.

Sift half the flour over the egg mixture and gently fold it in with a large metal spoon. Sift remaining flour over the top and fold it in with the lukewarm water.

Pour mixture into bar pan. Give pan a gently shake to spread the mixture evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen, springs back when pressed gently with a finger and is pale gold in color.

Turn out onto a sheet of baking paper slightly larger than the sponge cake. Peel off parchment paper. Trim the crusty edges of the sponge cake with a sharp knife, make a score mark 1 inch from one of the short edges (this will make the sponge cake easier to roll up).

Roll up loosely from the short side, with the paper inside, and place seam-side down on a wire rack to cool.

When sponge cake is cold, carefully unroll it and remove the parchment paper. Whip cream and vanilla until soft peaks form, then fold in the yogurt. Spread over the sponge, leaving a ½ inch border all the way around. Scatter fruit over the cream. Carefully re-roll the sponge cake and place it seam-side down on a serving plate.

Put 1 inch wide strips of baking paper diagonally, at an equally distance apart, over the cake. Dust with the confectioners’ sugar to create a striped effect (this step is optional). Carefully remove the paper. Decorate with extra fruit. Keep roll in the refrigerator until ready to serve. This sponge cake is best eaten within a day of making.

Serves 8

Make-Ahead Tiramisu

Make-Ahead Tiramisu
By: Kraft Philadelphia Holiday Desserts

2 Tablespoons instant coffee
¼ cup boiling water
32 Nilla wafers
1 tub (8oz) cream cheese
¼ cup powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 cup fresh raspberries (optional)
1 teaspoon unsweetened cocoa powder

Stir coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tablespoon coffee.

Add 2 Tablespoons of the remaining coffee gradually to cream cheese in mixing bowl, beating until well blended. Add sugar; mix well. Stir in Cool Whip; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.

Refrigerate overnight. Top with raspberries (optional) just before serving; sprinkle with cocoa powder.

Peanut Butter Cup Pie

Peanut Butter Cup Pie
By: Kraft Philadelphia Holiday Desserts

1 pkg (8oz) cream cheese, softened
½ cup plus 1 Tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg (3.4oz) vanilla flavor instant pudding
2 ½ cups thawed Cool Whip whipped topping, divided
1 Oreo Pie Crust (6oz)
3 squares semisweet chocolate

Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.

Meanwhile, microwave remaining Cool Whip and chocolate in microwavable bowl on High for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable bowl 30 seconds; stir. Drizzle over pie. Refrigerate for 4 hours or until firm.

Serves 8

Striped Delight

Striped Delight
By: Kraft Philadelphia Holiday Desserts

35 Oreo cookies
8 Tablespoons butter, melted
1 pkg (8oz) cream cheese, softened
¼ cup sugar
2 Tablespoons cold milk
1 tub (12oz) Cool Whip whipped topping, thawed, divided
2 pkg (3.9oz each) chocolate instant pudding
3 ¼ cups cold milk

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 9x13 glass baking dish. Refrigerate until ready to use.

Whisk cream cheese, sugar and 2 Tablespoons milk in mixer with whisk attachment until well blended. Stir in 1 ¼ cups Cool Whip; spread over crust.

Beat pudding mixes and 3 ¼ cups milk with whisk for 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate for 4 hours.

Splenda-iferous Cream-Filled Vanilla Cupcakes

Splenda-iferous Cream-Filled Vanilla Cupcakes
By: Jennifer Appel

2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.

In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.

In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.

Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.

When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.

Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided

In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.

Makes approximately 4 cups

Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars
By: Jennifer Appel

Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal

Preheat oven to 350 degrees. Grease 9x13 glass baking dish.

In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

In a medium bowl, sift the flour, baking powder and salt. Set aside.

In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Makes 12 squares

Soft Caramels

Soft Caramels
By: The Culinary Institute of America

Flourless cooking spray for greasing
2 cups superfine baking sugar
1 cup heavy cream
¾ cup whole or low-fat milk
Large zest strips from ½ orange
½ vanilla bean, split lengthwise
½ cup light corn syrup
1 Tablespoon unsalted butter

Lightly coat a 9-inch square baking pan with cooking spray. Cut 2 9x16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper overhang on each side of the pan.

Combine the sugar, cream, milk, zest and vanilla bean in a large, heavy saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup while continuing to stir. Continue cooking until the mixture reaches a medium golden brown, 245 degrees on a candy thermometer, the firm ball stage.

Pour the mixture immediately into the prepared pan, remove the vanilla bean and orange zest and cool to room temperature. Using greased kitchen shears or a greased sharp knife, cut into squares.

“Caramels should be very smooth and rich, the result of adding the cream, butter and corn syrup to sugar as it cooks. These soft candies can be cut into a variety of simple shapes. Wrap them individually in twists of waxed paper or colorful cellophane and stack then in tins or boxes for gift giving. Check in craft stores that carry cake and candy making supplies for wrappers and boxes.”

Old World Strawberry Chocolate Cake

Old World Strawberry Chocolate Cake
By: Jo-Anne Clark Brown

1 ½ cups sifted cake flour
1 ¼ cups granulated sugar
1/3 cup cocoa, sifted
1 Tablespoon instant coffee powder (optional)
1 ¼ teaspoons baking soda
½ teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
~~~~~~~~~~~~
2 Tablespoons sugar
1 quart fresh strawberries, halved
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Glaze:
3 squares semisweet chocolate
3 Tablespoons water
1 teaspoon instant coffee powder (optional)
1 Tablespoon gutter
1 cup confectioners’ sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups sweetened whipped cream or whipped topping such as cool whip
Whole strawberries for garnish

Lightly oil two 8-inch round cake pans. In the bowl of an electric mixer combine flour, 1 ½ cups sugar, cocoa, instant coffee powder (optional), baking soda, and salt. Add the butter, 2/3 of the buttermilk, and the vanilla. Beat on medium speed for about 2 minutes. Add the remaining buttermilk and eggs. Beat 2 minutes more. Pour the batter into the prepared pans. Bake at 325 degrees for 20-25 minutes.

Cool the layers on a wire rack.

In a large bowl sprinkle 2 Tablespoons sugar over the strawberries.

In a heavy saucepan melt the chocolate with the water, coffee powder (optional), and butter over low heat. Remove the pan from the heat, and stir in the sugar. Add a little hot water if necessary to make a medium thin glaze.

Place one cake layer on a serving platter, and cover with half of the strawberries. Drizzle with half the glaze and top with half the whipped cream. Repeat with second layer. Garnish with whole strawberries.

Serves 8-10.

Strawberry Chocolate Mousse

Strawberry Chocolate Mousse
By: Jo-Anne Clark Brown

2 (1oz) squares of semisweet chocolate
3 Tablespoons hot water
8 oz cream cheese
1 Tablespoon confectioners’ sugar
¼ cup milk
2 cups (1 pint) whipping cream
2 Tablespoons superfine baking sugar
2 cups sliced strawberries

In a saucepan with a heavy bottom or in a double broiler melt the chocolate in the hot water over low heat, stirring until smooth. Remove from the heat and cool.

In a medium bowl beat half of the cream cheese with confectioners sugar until well blended. Add the milk and beat until blended. In a separate bowl whip the cream until it begins to thicken. Add the sugar and continue to beat until stiff. Do not overbeat. Mix 2 cups of the whipped cream into the creamed cheese mixture, then mix in 1 cup of the sliced strawberries. Transfer to a soufflé dish or dessert bowl. Chill.

Beat the remaining cream cheese until fluffy. Blend in the melted chocolate and remaining whip cream. Cover the chilled strawberry-cream cheese mixture with the chocolate mixture. Chill completely for about 4 hours. Serve with the remaining sliced strawberries and additional whipped cream if desired.

Serves 6-8.

Simple Angel food cake with berries and cream

Simple Angel food cake with berries and cream

For a quick dessert that will “oooh-la-la” your friends assemble:

Prepared Angel Food Cakes, sliced in half
Homemade whip cream or 8oz tub of cool whip
Fresh berries (strawberries, blackberries, raspberries, etc)

Place half of angel food cake on a dessert platter. Top with half of whip cream. Top with remaining angel food cake and remaining whip cream. Top with fresh berries.

Serves 8

Best Ever Homemade Blueberry Pie

Best Ever Homemade Blueberry Pie
By: Rosanna

Prepared refrigerated pie dough crust (2 pack)

5 cups fresh washed blueberries
1 cup granulated sugar
¼ cup minute tapioca
Juice from 1 fresh lemon
1/8 teaspoon cinnamon

Mix the above ingredients in a large bowl until evenly coated.

Line a large deep dish pie plate with one of the refrigerated pie dough crust. Poke with fork to vent.

Fill pie pan with blueberry mixture. Dot with 1 Tablespoon of butter. Top with remaining pie crust. Fold crust under bottom to seal. Slit top with knife to vent.

Mix 1 Tablespoon granulated sugar with 1 Tablespoon of water to make “sugar water”. Brush top of pie crust with sugar water.

Bake at 400 degrees for 45 minutes. Remove from oven. Cool on wire rack completely. Serve with homemade fresh whip cream if desired, or vanilla ice cream. Keep covered in refrigerator for up to 3 days.

Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares
By: Ghiradelli

Crust:
½ cup cocoa powder
2 cups crushed graham crackers
½ cup (1 stick) melted butter
2 Tablespoons granulated sugar

Preheat oven to 350 degrees (not convection). Combine crust ingredients in large bowl. Press into 9x13 glass pan. Bake 8 minutes. Remove from oven.

Cheesecake layer:
2- 8oz cream cheese, at room temp
1 cup granulated sugar
½ cup creamy peanut butter (try to stick with manufactured brands such as Jiffy. Brands that need to be stirred and stored in the fridge tend not to be creamy and break apart in batter).
3 Tablespoons flour
4 eggs
½ cup milk
1 teaspoon vanilla

In a large bowl beat cream cheese, sugar, peanut butter and flour with an electric mixer on low speed. Add eggs one at a time, mixing well after each addition. Mix in the milk and vanilla. Pour filling over crust. Bake 35-40 minutes. Place pan on wire rack to cool completely.

Drizzle:
Melt 2oz semi-sweet chocolate chips with ½ teaspoon Crisco (solid vegetable shortening) in a double boiler until melted. Put melted chocolate into Ziploc bag. Cut small tip in corner of bag. Drizzle over cheesecake.

Cut cheesecake into 2” squares. Store in refrigerator. Serve cold.

4 stars!!!