Marie's Cheesecake...

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Cheesecake and holidays go together like peas and carrots. Enjoy :)

Base:

4 pkg- 8oz cream cheese (not low fat or fat free)

6 eggs

1 Cup sugar

2 tsp almond extract

1 tsp vanilla extract

Cream the cheese and add 1 egg at a time

Cream well, add sugar and extracts, and continue to cream until smooth  Pour in 13x9 pan (I use a deep glass lasagna pan because this really puffs up)  

Bake for 45 min at 375. Cool for 20 minutes

Topping: 
1 pint sour cream (the real deal)
1 tsp almond
1 tsp vanilla
6 T sugar
Mix well - pour over baked cake and sprinkle with cinnamon.- bake for 10 min more

Cool overnight

Chocolate Crinkle Cookies II

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I posted another recipe for these over-the-moon delicious cookies, too. Both recipes are delish, but I think if I were forced to choose, this one would win the prize. Either way...  "There's not a cookie on the planet my household likes better than Chocolate Crinkle Cookies"

6 Tbsp butter
1 cup powdered sugar
1 tsp cornstarch
1 pkg Chocolate Cake Mix
2 large eggs

Preheat oven to 375°F

Melt butter; set aside to cool

Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend

Place cake mix, cooled butter, and eggs in large mixing bowl

Mix by hand until well blended and a dough forms

Form dough into 1-inch balls and roll in powdered sugar

Place on cool, ungreased baking sheets about 2 inches apart

Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute

Transfer to wire rack to cool completely

Tip: We like these when they are semi frozen!

Chocolate Crinkle Cookies...

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All I can say is this: There's not a cookie on the planet my household likes better than Chocolate Crinkle Cookies It's true.

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in vanilla.

Combine flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350. Line cookie sheets with parchment paper.

Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on cookie sheet a bit before transferring to wire racks to cool.

Tip: These cookies are even better semi frozen with a nice cup of coffee :)

Cake Dip With Animal Crackers Or Nilla Vanilla Wafers...

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1 box cake mix (I used Funfetti)
1 1/2 c plain yogurt
2 c Cool Whip

Stir the cake mix & yogurt together until combined
Fold in Cool Whip
Chill For at least 1 hour
Add sprinkles before serving

Tip: Serve with animal crackers to dip, or Nilla Vanilla Wafers. Yum. Yum.

Tip: This heavenly treat will keep in the fridge for about 3 days, and you can freeze it, too!

Tip: Serve it in a big bowl for a group, or make individual servings by putting the dip in little condiment cups (hellooo kiddie birthday party cake surprise:)

Tip: According to our niece, this is the easiest thing she has ever made.

Thanks Tricia!

Chocolate Slush...

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1 cup flour
1 stick melted butter
3/4 cup chopped walnuts
1 8 ounce package of cream cheese
1 cup confectioners sugar
1 8 ounce container cool whip
2 packages chocolate pudding, instant
3 cups of milk
chocolate shavings or nuts if you want to get fancy :)

Mix flour, butter and nuts together and press into a 13 x 9 inch baking pan
Bake @ 350 for 15 minutes or until golden.  Cool completely...
Beat the cream cheese, adding confectioners sugar
Fold in 1 1/2 cups of cool whip
Spread mixture on crust
Mix pudding & milk together and pour over cream cheese layer
Spread remaining cool whip on top and sprinkle with nuts or chocolate slivers if desired

YumYum with a capital Y!

Vanishing Oatmeal Cookies...

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1 stick butter, plus 6 TBSP, softened
3/4  cup firmly packed brown sugar
1/2 cup granulated sugar (or use Splenda)
2 eggs
1 tsp vanilla
1  1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins (could be replaced with 1/2 cup coconut)

Heat oven to 350

In a large bowl, beat butter and sugars until creamy

Add eggs and vanilla and beat well

Add combined flour, baking soda, cinnamon and salt

Mix well

Add oats and raisins (or coconut)

Drop dough by rounded TBSP onto non greased cookie sheet

Bake 8-10 minutes or until golden brown

Remove to wire rack and cool completely.

Makes approx 4 dozen!

Yum. Yum! Thanks Michelle :)

Easy Key Lime Pie...

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Easy Key Lime Pie (adapted from Martha Stewart)

1 ½ cups graham cracker crumbs

Handful of shredded coconut

One stick of butter, melted

4  tablespoons of sugar (I use Splenda)

1 can fat free sweetened condensed milk (be careful not to buy the evaporated milk, they look the same. )

4 large egg yolks

½ cup freshly squeezed key lime juice

1 tablespoon of grated Key lime Zest

Heat oven to 375 degrees. Combine cracker crumbs, butter, coconut  and sugar into a medium bowl and mix well. Press into pie plate and bake until lightly browned (about 12 minutes).  Cool

When you are ready, lower oven to 325 degrees. Whisk together condensed milk, egg yolks (if you don’t have an egg separator you can separate them by moving the yolk back and forth between the two halves of the shell) key lime juice and zest. Pour into the prepared crust and bake at 325 for 15 – 17 minutes until the center is set but still quivers when the pan is nudged.

Cool and serve with whipped cream.  GREAT!

Not Yo' Mama's Banana Pudding...

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Another wonderful recipe via Paula Dean. Can't help it, that girl knows her stuff :)

1 box Nilla Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed

Line the bottom of a 13 by 9 by 2-inch dish with 1/2 box cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve.

Tip: Use sugar free pudding, lite cream cheese and lite whipped topping!

The Easiest Lemon Bars Ever...

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1 box: angel food cake mix 
1 can: lemon pie filling

Do not follow directions on cake mix box...
Combine the mix and pie filling in a bowl
Pour in greased  9x13 cake pan
Bake @ 350 for 20 minutes
As bars are cooling, sprinkle with powder sugar

Easy, Easy Pineapple Cake...

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1 box Angel Food cake mix
1 large can crushed pineapple

Put dry cake mix in bowl
Add can of pineapple with juice
Mix by hand until nice and creamy
Pour into 9x13 pan, or cupcake pan with liners

Bake at 350 degrees for approx 30-40 minutes (or follow time on box depending on pan size)

Check with toothpick after 30 minutes

Frosting:

1 box vanilla pudding (I use sugar free)
1/2 the amount of milk required on pudding box
1 8oz container of cool whip (I use between 1/2 and 3/4 of the container)

Mix well until creamy. Spread on cooled cake
Tip: After cake is frosted, top with Maraschino cherries!

Chocolate Cola Cupcakes...

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1 box Devil’s Food Cake mix (just the mix)
12 oz can Pepsi or Coke
Cool whip (optional)

Blend the cake mix and cola together.
Spoon into cupcake liners.
Bake according to mix instructions.
When the cupcakes are cool, frost them with a spoon of Cool Whip. So good. So easy.

Tip: You can substitute ingredients for sugar free cake mix, diet Cola, and lite whipped topping

Reese's Peanut Butter Cups But Better Recipe...

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If your family loves peanut butter and chocolate, you're in luck! Super Delicious and EASY. This is a fabulous recipe!

1 1/2 cups Graham Cracker crumbs
3 1/4 cups Powdered Sugar
1 1/2 cups Peanut Butter
1 cups salted Butter, melted
1 bag (12 oz) Chocolate Chips, semi sweet
1-2 tablespoons of butter

Combine the graham cracker crumbs with the powdered sugar.

Add the peanut butter and the melted butter and mix well.

Pour the mixture into a 9X13 pan; place in freezer for 20 minutes.

While the peanut butter mixture is cooling, microwave your chocolate chips and 1-2 tablespoons of butter. 30 - 40 seconds should do it.

Pour the melted chocolate over the peanut butter mixture and spread evenly. Place in fridge (my family loves them frozen) for 20 minutes. Enjoy!

Lemon Cookies...

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1 Lemon cake mix
3 eggs
3/4 cup oil
3/4 cup water
2 tsp baking powder
2 tsp Lemon juice

3 1/2 cups flour

Mix first 6 ingredients together with mixer
Then, blend in flour...
Place cookies on  greased cookie sheet; bake @375 ...8 - 10 minutes

Frosting:
1/4 cup VERY HOT WATER
Confectioners sugar (put in until you reach your desired consistency)
1 tsp butter, melted

Crock Pot Chocolate Clusters...

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Crock Pot Chocolate Clusters are a bit costly to make, but you won't mind. Honest...

1 16 oz jar salted roasted peanuts
1 16 oz jar unsalted peanuts
1 bag 11 1/2 oz milk chocolate chips
1 bag 11 1/2 oz peanut butter chips
3 bags of vanilla or white chocolate chips
2 packages 60 percent cocoa butter bittersweet chocolate baking chips (Ghirardelli)

Put both jars of nuts in crockpot
Layer with each of the following chips
DO NOT STIR
Cook for 2 - 2 1/2 hours on LOW
Then, drop by tablespoon on waxed paper
When cool, store in ziplock bags

Monkey Bread...

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3 tubes Pillsbury buttermilk biscuits (10 in tubes)
1 1/2 cup brown sugar
1 1/2 Tbsp cinnamon
1 Tbsp vanilla
1 stick margarine or butter (1/2 cup)

Cut each biscuit into 4 cubes
Mix brown sugar, cinnamon, and vanilla together in a gallon size zip lock bag
Place a handful of biscuits at a time in bag and shake until well coated

In a saucepan, melt butter and add remaining brown sugar mix
In a greased bundt pan, place the cubes and pour the brown sugar sauce over the top of the cubes

Bake at 350 for 30 minutes

No Bake Peanut Butter Yogurt Pie...

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32 oz Vanilla Greek Yogurt
3/4 - 1 cup peanut butter
1/2 cup Confectioners sugar
1  9" Oreo pie crust

In large mixing bowl, stir yogurt, sugar, and peanut butter with whisk until smooth
Stir into pie shell
Chill overnight

Tip: Serve with chopped peanut butter cups, M&M's, whip cream or any other little treat you might like on top! :)

No Bake Peanut Butter Pie...

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1 8oz package cream cheese
1 1/2 cups confectioners sugar
1 cup peanut butter
1 cup milk
1 16 oz package frozen whipped topping, thawed
2  9 inch prepared graham cracker crusts

Soften cream cheese in microwave
Beat together cream cheese and confectioners sugar
Mix in peanut butter and milk and beat until smooth
Fold in whipped topping
Spoon into two 9 inch graham cracker pie shells.
Cover and freeze until firm.

Tip: If you like chocolate peanut butter combos, try chocolate pie crusts. Yum. Yum.

Tip: Drizzle chocolate syrup over the top before serving

Midnight Bliss Cake...

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Not many cakes can compare to a Midnight Bliss Bundt cake. Delicious beyond belief :)

1 Chocolate cake mix
1 package 4 serving size jello chocolate instant pudding
1/2 cup General Foods Instant Coffee - Swiss Mocha
4 eggs
8 oz sour cream
1/2 cup vegetable oil
1/2 cup water
1 cup semi sweet chocolate chips

Lightly grease a bundt pan (I use Pam spray)
Beat all ingredients (except the chocolate chips) for two minutes
Stir in chocolate chips

Bake 350 for 50 - 60 minutes. Check with toothpick.

Frosting? Just take your favorite kind and pop it in the microwave. Then drizzle it over the cake.

Tip: Get creative. Instead of chocolate chips try peanut butter chips, toffee, mint, etc.

Jello Salad Surprise...

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In order for a recipe to get posted at ALLTOPRECIPES.COM, it has to be mouthwatering AND easy to make. Well, that's tough, because usually a recipe is either one or the other. Guess what? Jello Salad Surprise is yummy and you can prepare it in about 2 minutes!

16 oz. small curd cottage cheese

16 oz cool whip

1 package dry orange jello

3 large cans mandarin oranges (buy name brand only -generic mandarins will kill this recipe)

Cut up and drain almost all the mandarin oranges. 

Fold all ingredients together.

Decorate top with remaining oranges and refrigerate.

Tip: You can substitute any fruit for the mandarins, and swap the orange jello to whatever flavor you like. Be creative and change it up ...it will be delish!

Cranberry Pineapple Jello...

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Refreshing. Delicious. Easy.

1 can 20 oz. crushed pineapple in juice, not drained.

2 Packages (3 oz. each) Jell Raspberry Gelatin

1 can (16 oz) whole berry cranberry sauce

1 apple chopped

Drain pineapple, reserving juice.
Add water to juice to measure 2 1/2 cups.
Pour into saucepan and bring to boil.
Add to gelatin mixes in large bowl -stir for a couple minutes until completely dissolved.

Stir in pineapple, cranberry sauce, and apples. Pour into bowl.

Refrigerate 2 1/2 hours until firm.