Lemony Goodness

Lemon Cream Cheese Cupcakes
(kraftfoods.com)

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!

Ingredients:

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.

Directions:

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.

ENJOY!

World's Easiest Strawberry Pie

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

Sooo good

Ingredients:

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

Directions:

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!

Easy, Creamy Deliciousness

Chocolate Ribbon Pie
(kraftfoods.com)

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

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

Directions:

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.

Tie (if not winner) for "World's Best Brownies

Chocolate Surprise Brownies
(from Tiffany R.)


I thought I had already had the best brownie in the world, but then Tiff made these sweet little pieces of heaven for one of our wifia lunches, and now I'm not so sure... =)

What makes these brownies so amazing? Well, look at what's in them!

Brownie mix with Hershey's syrup added, and Three chocolate (with toffee pieces) bars!!

Mix the brownie mix as directed. Spread half on the bottom of the pan.

Then place the whole chocolate bars on top of the batter

That's a ton of chocolate, folks!

Then top with remaining batter. Bake as directed. Cool. Cut. Be amazed.

Brownies and Cheesecake in One!!

Peanut Butter Cheesecake Brownie Babies
(kraftfoods.com)

Mmmm... Chewy chocolately goodness with a peanut butter cheesecake surprise in the center!

When I saw these in my Kraft magazine, I just Had to try them! The ones on the website are prettier than mine... I ended up having too much batter and This happened...

Oops!

Don't worry though, this shouldn't happen to you. This happened because I made brownies from scratch instead of using a mix, and ended up with too much batter. =)

Ingredients:

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1 egg

1/4 cup peanut butter

1/2 tsp. vanilla

1-1/2 cups thawed COOL WHIP Whipped Topping

20 maraschino cherries

Directions:

Heat oven to 350ºF.

Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with COOL WHIP and cherries.

Strawberry Goodness

Layered Strawberry Cheesecake Bowl
(from kraftfoods.com)


Ingredients:

3 cups sliced fresh strawberries
3 Tbsp sugar
2 pkg (8 oz each) Neufchatel Cheese, softened (I used cream cheese, because I couldn't find the other)
1.5 cups cold milk
1 pkg (3.4 oz) Instant Vanilla Pudding
2 cups thawed Cool Whip, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's Semi Sweet Chocolate

Directions:

1. Combine berries and sugar. Refrigerate until ready to use.

2. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk.

3. Add pudding mix, mix well.

4. Blend in 1.5 cups of Cool Whip. Spoon half into 2.5 qt. trifle bowl.

5. Top with cake, berries and remaining cheese mixture. Refrigerate 4 hours.

6. Melt chocolate, drizzle over dessert. Top with remaining Cool Whip.

7. If you like, you can dip some extra berries in chocolate and use them to garnish the top.

Enjoy!

Chocolate Peanut Butter Bars

This recipe is from kraftfoods.com
You'll notice that they call them a different name than I have called them on here, but it has to do with a certain, evil, "B" word, associated with Ohio State, and we just don't say that word in our house... =)

What You Need

1/2 cup (1 stick) butter, softened

3/4 cup crunchy peanut butter

22 NILLA Wafers, crushed

2 cups powdered sugar

1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

3 squares BAKER'S Semi-Sweet Chocolate

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.