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this no bake dessert has been made in our house at least 10 times since thanksgiving...oreos, cream cheese, powdered sugar, chocolate pudding, and cool whip...all layered into yummy deliciousness!
1 like 14 repins
Cheesecake Stuffed Strawberries: 1 pound large strawberries 8oz. block cream cheese – soft 3 – 4 tablespoons brown sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Instructions: Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside. Combine cream cheese, brown sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled dip the top in graham cracker crumbs. Devour and fall in love. You could also drizzle or dip strawberries in chocolate if desired.
4 likes 22 repins
Applesauce Cookies with Caramel Frosting! These cookies are simply AMAZING!
1 like 13 repins
Easy Oven Roasted Potatoes 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese Slice potatoes into very thin slices (1/4 inch). big ziploc bag to coat the potatoes. Toss potatoes with olive oil, Italian seasoning and salt in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes.
2 likes 16 repins
Red Velvet Cheesecake Cookies Yield: 10 giant cookies Cook Time: 11-13 minutes Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. These bright red cookies are perfect for Christmas or Valentine's Day. Ingredients: For the cookies: 1 box red velvet cake mix (I used Duncan Hines) 2 tablespoons all-purpose flour 2 large eggs 1/2 cup canola oil 1 teaspoon vanilla extract For the cheesecake filling: 4 oz cream cheese, at room temperature 2 cups powdered sugar 1 teaspoon vanilla extract For the white chocolate drizzle: 1 1/2 cups white chocolate chips, melted Directions: 1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak. Enjoy! I have only made these once but when I make them next time I will probably use less less powered sugar/more cream cheese or possibly just use plain cane sugar instead of powered sugar for the filling...I thought it was too sweet.
2 likes 12 repins
Cookie Dough Dip Recipe--- That's right, I said COOKIE DOUGH DIP!!! Sounds like awesome in a bowl!
1 like 15 repins
Crescent roll cheesecake--insane and so easy!
1 like 17 repins
Bacon Wrapped Smokies with Brown Sugar and Butter - These are unbelievable!
2 likes 27 repins
Pull apart Cheddar Bacon Ranch bread...they call it "Crack Bread" for a reason...
2 likes 25 repins
Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting BROWNIE BATTER 1/4 cup butter, melted 1/3 cup fat-free sweetened condensed milk 1/3 cup milk 1 (18.25 oz) box devil’s food cake mix Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight. CUPCAKES 1 (18.25 oz) box devil’s food cake mix 1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, beaten 1/2 cup milk 2 cups mini semi-sweet chocolate chips Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting. FROSTING 5 sticks butter, softened 8 oz powdered sugar 1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa) a pinch of table salt 1.5 cups light corn syrup 2 tsp vanilla extract 16 oz milk chocolate chips Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :)
3 likes 29 repins
The Sarasota 1 large bottle of Moscato or Riesling Wine 1 can of raspberry lemonade concentrate a splash of sprite crushed raspberries mix all ingredients together and enjoy!
5808 likes 135 comments 49308 repins
Cinnamon Toast Rolls a dozen or so slices of very soft, fresh white bread melted butter cinnamon sugar Preheat the oven to 375 degrees. Cut the crusts from a slice of bread and roll until very thin. Spread both sides of the bread with melted butter and then sprinkle one side with the cinnamon sugar, making sure to cover very well. Fold each side into the middle and then gently roll up and place in a buttered mini muffin tin. Sprinkle with a little more cinnamon sugar. Alternately, you can fold the bread into a triangle, and then fold into another smaller triangle and place on a parchment-covered baking sheet. When all of the rolls are made, bake for 15 to 20 minutes, or until they are just starting to turn golden brown and get a little crisp. Remove from the muffin tin to cool slightly before serving. If desired, drizzle with some icing made with powdered sugar that's been moistened with a little milk. These freeze really well. To reheat, place briefly in a microwave to thaw and then bake in a low oven (250 or 300 until warm and slightly crisp. Alternately, you can reheat them in foil in the oven.
2 likes 19 repins
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Red Velvet Cheesecake Brownies Printer Friendly Version Ingredients: 1/2 cup butter 2-oz dark chocolate, coarsely chopped 1 cup sugar 2 large eggs 1 tsp vanilla extract 1 1/2 tsp red food coloring 2/3 cup all purpose flour 1/4 tsp salt 8-oz cream cheese, room temperature 1/3 cup sugar 1 large egg 1/2 tsp vanilla extract Directions: Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Grease the pan. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely in pan.
4 likes 47 repins
Cinnamon Sugar Pull-Apart Bread Makes: one 9x5x3-inch loaf Print this Recipe! For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoons (1 envelope) active dry yeast 1/2 teaspoon salt 2 ounces unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract For the Filling: 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 ounces unsalted butter, melted until browned In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea. I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
2 likes 16 repins
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