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Friday, October 30, 2015

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

You Will Need:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.








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as seen on and copied from facebook  
 
 

Christmas Eve Creamy Crockpot Hot Chocolate

Christmas Eve Creamy Crockpot Hot Chocolate



1.5 cups heavy cream 

1 can of sweetened condensed milk (14oz) 
2 cups milk chocolate chips 
6 cups of milk 
1 tsp vanilla extract

Combine all ingredients in the crock pot and heat. Enjoy!








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as seen on and copied from facebook  
 
 

Thursday, January 16, 2014

Valentine’s Day Fudge

Valentine’s Day Fudge
Ingredients
  • 5 cups white sugar
  • 1 (13oz) can evaporated milk
  • 1 ½ sticks margarine
  • 2 teaspoons vanilla extract
  • 2 tablespoons peanut butter
  • 1 large tablespoon marshmallow fluff
  • 12 oz chocolate chips
  • 1 bag white candy melts
  • Valentine sprinkles
Directions
  1. Grease a 9×12 baking pan and set aside.
  2. In a saucepot, combine the sugar, evaporated milk and margarine. Bring to a full rolling boil and cook
  3. for 8 minutes while stirring. Remove the pan from the heat and beat in the vanilla, peanut butter,
  4. marshmallow fluff and chocolate chips.
  5. Pour the mixture into the prepared pan and let cool completely – about 1 hour.
  6. In a small microwave safe mixing bowl, melt the candy melts in 30 second intervals, stirring in between
  7. until the chocolate is smooth. Pour over the fudge and spread with a spatula. Top with sprinkles.
  8. Let the chocolate cool and harden before cutting – at least 45 minutes.
 
 


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as seen on and copied from facebook 
 
 
http://tinajo.origamiowl.com/

Thursday, December 12, 2013

Cream Cheese Mints Recipe

Cream Cheese Mints Recipe

~ sweet, minty, and melt-in-your-mouth creamy!

Ingredients:
8 ounces soft cream cheese
6 tablespoons soft butter
3/4 teaspoon pure peppermint extract (NOT mint extract)
2 pounds sifted powdered sugar
1/2 teaspoon vanilla extract
3 drops red food coloring

Combine and push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip. Create desired shapes for mints. Let set 1 hour.






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as seen on and copied from facebook 
 
 
http://tinajo.origamiowl.com/

Tuesday, December 3, 2013

Santa Strawberries

Oh my goodness........These are so cute!!
Keep this one for Christmas!!!!!

✿♥✿ Santa Strawberries ✿♥✿

Ingredients:
1 dozen strawberries
1 cup whipped cream
a handful of chocolate sprinkles

Directions:
Using a paring knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.
Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom.
Place two chocolate sprinkles in the Santa’s "face" for the eyes. Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons.

You're done! It's that easy. If you don't eat them right away, store them in the fridge to keep them cold. Santa doesn't do well with heat.






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as seen on and copied from facebook 
 
 
http://tinajo.origamiowl.com/

Wednesday, November 27, 2013

Pecan Tarts

Don't want to make a whole pie for Thanksgiving?? How about individual servings...

☆•♥✱ Pecan Tarts ✱♥•☆


Crust:

3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 cup flour

Filling:

1 egg
¾ cup light brown sugar
1 tablespoon butter
1 tablespoon vanilla
Dash of salt
⅔ cup pecans, chopped

For the crust, mix cream cheese and margarine/butter. Stir in flour. Chill one hour. Shape into two dozen balls and press each one into a tart pan to conform to the shape of the pan. Do not grease or spray pans.

For the filling, beat the egg, sugar, butter, vanilla, and salt until smooth. Pour half the pecans on the crust. Pour filling into tart shells. Put remaining pecans on top. Bake at 325 degrees for 25 minutes.





Recipe/Picture Source: http://www.ourstate.com/pecan-tarts/



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as seen on and copied from facebook 
 
 
http://tinajo.origamiowl.com/

Chocolate Acorns

Chocolate Acorns


Ingredients

  • 36 whole Hersey's Chocolate Kisses
  • 36 whole Bite Size Nutter Butter Cookies
  • ¾ cups Semi-Sweet Chocolate Chips

Preparation Instructions

1. Unwrap the Hersey Kisses and set aside.
2. In a small bowl, melt 1/2 cup of the chocolate chips in the microwave for 2 minutes on 50% power. Stir until smooth.
3. Using the end of a knife, dab the melted chocolate onto the top of each Nutter Butter. Push the flat bottom of the Kiss into the chocolate and onto the cookie. Place it (cookie side down) onto a baking sheet to harden. Repeat with remaining Kisses.
4. When finished “gluing” the Kisses and cookies together, use the remaining melted chocolate, in the same process as above, to stick the remaining chocolate chips onto the top of the acorns to create stems (see photo).
5. Pop one in your mouth and ENJOY!!!





http://tastykitchen.com/recipes/holidays/chocolate-acorns/


Others have suggested using peanut butter for the "glue" instead of melting chocolate chips. Someone said these are really good, especially if using the caramel kisses.


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as seen on and copied from facebook 
 
 
http://tinajo.origamiowl.com/