Monday, July 21, 2014

Mini Cheesecake Cookie Bites

What a cute and delicious idea!  

I didn't even know that cheesecake cups with removable bottoms existed!  Great concept for so many recipes :)

Just say cheesecake and you've got my attention!  You can't get any easier than this recipe for a last minute dessert to take to a party or just to enjoy at home.  

I've used other cheesecake recipes from Pillsbury's website and always get requests for the recipe.

Source:  Pillsbury
By Jocelyn Delk Adams
Publish Date: September 23, 2013

    • 1/2 package Pillsbury™ Ready to Bake!™ chocolate chip cookies
    • 1 package (8 oz) cream cheese, softened
    • 1/2 cup sugar
    • 1 1/2 cups whipped cream topping (from aerosol can)
    • 1/2 cup semisweet chocolate chips
    • 1 tablespoon coconut oil


Heat oven to 350°F. 

Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. 

Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.
Bake 14 minutes. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed 3 to 4 minutes until smooth. 

Using rubber spatula, gently fold in whipped cream topping.
Gently spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.
Just before removing cheesecakes from freezer, place chocolate chips and coconut oil in microwavable bowl. 

Microwave on High in increments of 20 seconds until chocolate is completely melted. Beat mixture with whisk until smooth.
Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. 

Decoratively drizzle melted chocolate over tops of cheesecakes. 

Let stand 2 to 3 minutes to set before serving.

Monday, July 14, 2014

Banana Fritters

Sandra Lee always has the easiest recipes that give the illusion of spending a lot of time in the kitchen when it was super fast!

I love having a variety of banana recipes . . . I hate throwing them away when they start to ripen a bit too much.

Recipe courtesy of Sandra Lee
Recipe copyright Sandra Lee
The Food Network
SHOW: Sandra's Money Saving Meals
EPISODE: Affordable Entertaining


  • 3 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup brown sugar
  • 3 cups baking mix
  • 3 ripe bananas, diced
  • 2 cups canola oil, for frying

Spiced Glaze:
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons pumpkin pie spice


For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.

Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.

For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.

While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.

Friday, July 11, 2014

Red Lobster Crab Alfredo

Red Lobster is my favorite restaurant!  I'm always happy to find their copycat recipes :)

I've never had this dish at Red Lobster, but it includes my favorites, pasta, alfredo sauce and crab . . . so it has got to be good.

Comments for this recipe recommended starting off with less parmesan cheese and add more a little at a time until desired thickness is achieved.

    • 8 ounces linguine
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 cups half-and-half
    • 1/2 cup grated parmesan cheese (or more)
    • salt & pepper
    • 1 teaspoon cayenne pepper
    • 6 (8 ounce) cooked snow crabmeat, cut into chunks


Cook linguine according to package.

Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.

Do not let it color.

Whisk in the half-and-half and stir until the mixture forms a thick sauce.

Stir in the cheese and season to taste.

Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.

Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.


Wednesday, July 9, 2014

Chocolate Cheesecake Bars

Quick, easy, delicious . . . my kind of recipe!



    • 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
    • 2 packages (8 oz each) cream cheese, softened
    • 1 cup sugar
    • 2 eggs
    • 1 cup semisweet chocolate chips
    • 1/4 cup caramel topping, if desired


Heat oven to 375° F. Grease 13x9-inch pan with shortening or cooking spray.

Unroll dough, and press in bottom and 1/2 inch up sides of pan.

In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.

Spread filling over crust.

Bake 25 to 30 minutes or until edges are set and firm to touch.

Cool 1 hour on cooling rack.

Refrigerate 1 to 2 hours to set.

Cut into 6 rows by 4 rows.

Serve drizzled with caramel.

Store covered in refrigerator.

David's Cookies

SeaBear Dungeness Crab

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