Friday, December 17, 2010

It's About Time!

Raspberry Chocolate Cream Cheese Cookies(recipe from Bonnie Sharp)

Cookie jar full of goodness!

I first had these cookies Years ago (made by my sister in law's mom) and loved them, but had never gotten the recipe or known where to find the raspberry chocolate to make them! When Bonnie posted the recipe on Facebook, I hunted down the chocolate (can be found at some Target stores, but I found mine at Wal-Mart), and Finally made them! It won't be the last time!


1 pkg cream cheese, softened ( 8 ounces)
1/2 cup butter, softened
1 egg
1 1/2 cups sugar
1 1/2 cups milk chocolate chips
3/4 cup hershey's extra dark chocolate with raspberry flavor. They come in a bag of individually wrapped squares of chocolate. * I couldn't actually find the dark chocolate, I just found milk chocolate ones with a "raspberry meltaway center". They worked great!
2 1/4 cups flour
1 1/2 tsp. baking soda

Heat oven to 325 degrees. Beat cream cheese with butter, egg and sugar until light and fluffy. Melt 1/2 cup milk chocolate chips and 1/2 cup of raspberry flavored chocolate. Mix into batter. Stir in flour and baking soda, along with 1 cup milk chocolate chips. Drop from tablespoon onto ungreased cookie sheet. Flatten slightly with fingers. Bake for 7 to 9 minutes. Do not overbake!! When cool, melt 1/4 cup of raspberry flavoured chocolate and drizzle over top of cookies. (I used at least twice this much) I usually put them into the fridge or freezer for 5 minutes to harden the chocolate drizzle.

Saturday, September 4, 2010

Oreos, Ice Cream and Peanut Butter...

Oreo Frozen Peanut Butter Dessert(
Perfect dessert for a hot summer day!


30 OREO Cookies, finely crushed (about 2-1/2 cups)
3 Tbsp. Butter, melted
1 cup Peanut butter
1-3/4 qt. (7 cups) vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

Make It

MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.

Saturday, June 12, 2010

Lemony Goodness

Lemon Cream Cheese Cupcakes

I'm not usually a huge lemon fan, but these, paired with the cream cheese frosting, have just the perfect amount of lemon!

The perfect sunny, summer dessert!


1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar

Heat oven to 350.


Beat first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

See how delicious they look right out of the oven?

Beat cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. (I used more than 16 oz of powdered sugar)
Spread onto cupcakes.


Tuesday, May 11, 2010

World's Easiest Strawberry Pie

Easy, Delicious Fresh Strawberry Pie
(recipe from Robin, via Andrea)

Sooo good


One graham cracker pie crust
Six cups of sliced strawberries
Cool Whip
1 cup of water
2/3 cup of sugar
4 Tablespoons of strawberry jello powder
4 Tablespoons of corn starch


Mix water, sugar, jello powder and corn starch in a medium saucepan. Bring to a boil. Boil for one minute. Add strawberries to mixture, stir till will coated.

Pour strawberries into pie shell. Refrigerate for several hours until set.

Top with Cool Whip. Enjoy!

Wednesday, February 10, 2010

Easy, Creamy Deliciousness

Chocolate Ribbon Pie

I love this because it's so easy and only needs a few ingredients!


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups plus 1 Tbsp. milk, divided
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Oreo Pie Crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding


Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the COOL WHIP; spread onto bottom of crust.

Beat pudding mixes and remaining milk with whisk 2 min. (Mixture will be thick.) Pour over layer in crust.

Refrigerate for two hours or until firm. Top with remaining Cool Whip and 2 Tbsp. shaved chocolate just before serving.