Butterscotch White Chocolate Cookies

Butterscotch White Chocolate Cookies

3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2-1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1-1/2 cups butterscotch chips
1-1/2 cups white chocolate chips
1/3 cup chopped pecans

Preheat oven to 375 degrees (F). Lightly grease and flour baking sheets; set aside. In the large bowl of an electric mixer, combine the butter, brown and granulated sugars. Cream until light and fluffy. Beat in the eggs and vanilla until blended, scraping down the sides of the bowl.

Sift or stir together the flour, salt and baking soda. Add to the butter mixture, beating until blended. Stir in the butterscotch and chocolate chips and the pecans with a heavy wooden spoon.

Drop the dough by tablespoons onto prepared baking sheets, about 1 dozen per sheet. Bake cookies, one sheet at a time, 10 minutes. Let cool on sheets 2 minutes before transferring to cooling racks.

Makes about 4 dozen.

Reese’s Peanut Butter Cup Cheesecake

Reese's Peanut Butter Cup Cheesecake

Crust
1 1/2 pkg graham crackers crushed
1/3 cup sugar
5 tbsp melted butter
1 cup chopped peanuts
Cake
32 oz cream cheese (good quality)
1 cup sugar
5 jumbo eggs
1/4 cup cornstarch
1/2 cup heavy whipping cream
1 tsp vanilla
1/2 cup peanut butter
8 Reese's cups ( chopped into pieces)

Crust
Mix and pat into 10 inch springform pan and set aside.

Cake
Break eggs and heat in microwave for 20 seconds. Put to side. Cream the cheese until light. Add sugar and beat some more. Add eggs one at a time, mixing well after each. Mix in peanut butter, cream, vanilla and corn starch. Blend well. Stir in candy.
Pour mixture into crust and bake at 350 for 60 minutes. or until outside edge is firm and middle is still soft.
Keep pan of water on bottom of oven to prevent cracking while baking. When cake comes out of oven run knife around the edge to loosen. Cool for several hours then top with additional Reese's and drizzle with melted chocolate.

Brunch Peanut Butter Muffins

Brunch Peanut Butter Muffins

Prep time 15 min
Cook Time 20 min
Servings: 12

Crisco original no stick cooking spray
Batter:
2 cups Pillsbury best all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco pure vegetable oil
Topping:
3 tablespoons sugar
3 tablespoons Pillsbury best all purpose flour
3 tablespoons Jif creamy peanut butter
Or Jif extra crunchy peanut Butter
1/8 teaspoon salt

Heat oven to 400F. Spray a 12 cup muffin pan with a no stick cooking spray or line with paper cups.

Stir together flour, sugar, baking powder and salt in medium bowl.
Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.

Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.

Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Source: Pillsbury

Amazing Blueberry Cheesecake

Amazing Blueberry Cheesecake

1 prepared graham cracker crust
Filling:
2 lbs nonfat cottage cheese
12 oz cream cheese, softened
1 1/4 cup sugar
2 large eggs
1 large egg white
1 tbsp orange juice
Topping:
4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp orange juice
1 tbsp potato starch
2 tbsp water

Filling:
Preheat oven to 350 degrees.

Using a cheese cloth, squeeze the cottage cheese from a "bag" removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing.
Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange
juice in a small pot. Bring to a boil over medium heat, simmer 5
minutes. In a small bowl, place potato starch and water together and
mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.

Double Chocolate Caramel Coffee Cups

 

Double Chocolate Caramel Coffee Cups

Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Prep Time: 30 min
Total Time: 1 hour 10 min
Makes: 3 dozen cookies

Cookie Cups
1 teaspoon instant espresso coffee granules
1 tablespoon water
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 egg
Topping
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons caramel-flavored liqueur
1/2 cup marshmallow crème
2 tablespoons caramel topping

Heat oven to 375F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.

In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.

Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow crème. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

High Altitude (3500-6500 ft): Bake 10 to 11 minutes.
Source: Betty Crocker

Caramel Apple Bars

Caramel Apple Bars

2 1/4  cups  all-purpose flour -- divided
2 cups  quick cooking oats
1 1/2 cups  firmly packed brown sugar
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  butter -- softened
4 cups  Granny Smith apple -- peeled, cored, and chopped
1 jar (12.25-ounce)  caramel ice-cream topping

Preheat oven to 350º.  Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and salt.  Using a pastry blender, cut in butter until mixture is crumbly, set aside 2 cups of mixture.  Press remaining crumb mixture into bottom of prepared pan.  Top evenly with chopped apples.

In a small bowl, combine caramel and remaining 1/4 cup flour.  Pour evenly over apples.  Top with reserved crumb mixture.  Bake for 33 to 36 minutes, or until golden brown.  Cool completely.  chill for at least 2 hours before cutting into bars to serve.

Description: "Sally Frazier of Montgomery,  Alabama, says these treats are reminiscent of caramel apples.  She makes them for her family year-round"

Source: "Cooking with Paula Deen Nov./Dec. 2008 pg 30"

Yield: "2 dozen bars"
                                   

Per Serving (excluding unknown items): 4711 Calories; 197g Fat (37.1% calories from fat); 58g Protein; 695g Carbohydrate; 33g Dietary Fiber; 497mg Cholesterol; 4347mg Sodium.  Exchanges: 21 Grain(Starch); 3 1/2 Fruit; 38 1/2 Fat; 21 Other Carbohydrates.

NOTES : Caramel Apple Bars are best served the day they are made.  Do not Freeze.

Dulce de Leche Bars

Dulce De Leche Bars

50 min | 20 min prep

32 bars

 

1 1/2 cups flour

1 1/2 cups oatmeal

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, soft

1 (13 1/2 ounce) can nestle dulce de leche (if you can't find the nestle dulce de leche can I have substituted regular sweetened condensed milk)

1 cup toffee pieces

 

Preheat over to 350.

In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly.

Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan. Bake 10 minutes.

Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.

Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Run a knife around the edge of pan to loosen. Cool completely another 30 minutes.

Makes 32 bars.

Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

Prep Time: 10 min
Total Time: 1 hr 34 min

Makes: Makes 24 servings, 1 cupcake each

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

HEAT oven to 350F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch 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.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Source: KraftFoods

Banana Nut Cheesecake

BANANA NUT CHEESECAKE

  1 c. chocolate wafer crumbs
  16 oz. cream cheese, softened
  1/2 c. mashed ripe bananas
  1/4 c. chopped walnuts
  1 tbsp. butter
  1/4 c butter, melted
  1/2 c. sugar
  2 lg. eggs
  1/3 c. milk chocolate chips
  2 tbsp. water

Combine crumbs and butter; press onto the bottom of a 9 inch
springform pan. Bake at 350 degrees F. 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim; cool before removing rim of pan.

Melt chocolate pieces and butter with water over low heat,
stirring until smooth. Drizzle over cheesecake. Chill.

Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake

46 to 48 vanilla wafers, finely crushed (2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) caramels
1/4 cup milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted,
slightly cooled

MIX crumbs and butter; spread onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes.

MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate; pour over pecans.

BAKE at 325 F for 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

Daiquiri Cheese Cake

Daiquiri Cheese Cake
2 Graham cracker pie crusts
1 Envelope unflavored gelatin
1/2 c. Rum
1/2 c. Lime juice
2 pkg. Cream cheese, cubed and softened (8oz. each)
4 Egg whites
1 c. Whipping cream
1/2 c. Sugar
3 tsp. Lime peel, grated
4 Egg yolks, beaten
1/2 c.sugar
In medium sauce pan, combine gelatin and 1/2 cup sugar. Stir in rum, lime juice, lime peel and egg yolks. Cook over medium heat, stirring constantly, until slightly thickened, about 8-10 minutes.

Remove from heat, beat in cream cheese, until smooth.

Beat egg whites on medium speed, until soft peaks form.

Gradually add 1/2 cup sugar, beat to stiff peaks.

In separate bowl, whip cream until soft peaks form. Fold egg white
mixture and whipping cream into gelatin mixture. Pour into pie pans.
Cover, chill until firm.

Butter Crunch Clusters

Butter Crunch Clusters

1/2 cup Butter
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios Cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly.

Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.
Makes 24 Cookies

Amy’s Note: With the variety of Cheerios on the market today and the amount of nuts (ha ha) out there, the possibilities with this are endless.  I’m thinking Frosted Cheerios and cashews at this point.

Turtle Pumpkin Pie

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 packages. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.

REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

Pumpkin Potion No. 9

Pumpkin Potion No. 9

1 cup heavy whipping cream
2 T. sugar
1 t. ground ginger
4 cups 2 percent or whole milk
1/2 cup plus 2 T. sugar
1/2 cup plus 2 T. pumpkin pie filling
1/2 t. pumpkin pie spice

To make the ginger whipped cream: in a medium bowl, beat the whipping cream, sugar and ginger until peaks form. It can be prepared 1 day ahead and stored in the refrigerator; whisk before serving. Makes 2 cups.

Combine the milk, sugar, pie filling, and pie spice in a medium pan over medium to medium high heat. Stir to dissolve the pie filling. Continue heating until steaming but not simmering. Remove from the heat. Pour into mugs. serve topped with dollops of ginger whipped cream. reserve the remaining whipped cream for another use.

You can buy pumpkin pie spice in the spice aisle at the grocery store, or make it yourself by combining equal parts ground cinnamon, nutmeg, allspice, cloves and ginger.

Serves 4

Southern Apple Crumble

Southern Apple Crumble

Prep Time:20 min

Start to Finish:1 hr 20 min

Makes:9 servings

Filling:

3 large apples, peeled, coarsely chopped (about 3 cups)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

High Altitude (3500-6500 ft): Heat oven to 325°F.

Nutrition Information:

1 Serving: Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 43g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:

Serve with a scoop of ice cream or a dollop of whipped cream.

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars (Cookie Mix)

Prize-Winning Recipe 2007! Oatmeal cookie mix and pie filling make it easy to get a delicious apple pie-like bar.

Prep Time:20 min

Start to Finish:3 hr 40 min

Makes:24 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

---

Nutrition Information

1 Serving: Calories 240 (Calories from Fat 110); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

S’Mores Sandwich Bar Cookies

S'Mores Sandwich Bar Cookies

1 stick of butter or margarine, softened
3/4 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
3/4 c graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
5 Hershey's chocolate bars (1.55 oz ea)
3 c mini marshmallows

Heat oven to 350. Grease a 8 in baking pan.

Beat butter and sugar until well blended in a large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture beating until blended.
Press half of dough into prepared pan. Bake 15 minutes.

Unwrap chocolate bars; arrange over baked layer, breaking if needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly brown. Cool completely on wire rack.

Cuts into 16 bars

Chips Ahoy Peanut Butter Cheesecake Squares

Chips Ahoy Peanut Butter Cheesecake Squares
20 Peanut Butter Chips Ahoy Chocolate Chip Cookies, finely crushed
3 Tbsp. margarine or butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/4 cup creamy peanut butter
Preheat oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1/2 cup of the batter; set aside.

Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect.

Bake 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover.

Refrigerate 3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.

Blueberry Cloud Pie

Blueberry Cloud Pie

1 1/4 C. miniature marshmallows
3 T. butter cubed
2 1/2 C. crisp rice cereal
1 (3 oz.) pkg. berry blue gelatin
1/2 C. boiling water
1/2 C. cold water
2 C. heavy whipping cream
5 T. confectioners' sugar
1 2/3 C. fresh blueberries
additional fresh blueberries

In large saucepan combine marshmallows and butter.  Cook and stir over medium heat until marshmallows are melted.  Stir in cereal.  With greased hands press onto the bottom and up the side of a greased 9" pie plate.  Set aside. 

In large bowl dissolve gelatin in boiling water; stir in cold water.  Refrigerate until partially set, about 1 hour.

In a small mixing bowl, beat cream until it begins to thicken.  Add sugar, beat until soft peaks form.  Fold berries and 3 cups whipped cream into gelatin mixture.  Pour into crust.  Refrigerate pie and remaining whipped cream for up to 4 hours.  Garnish with reserved cream and additional blueberries.

Apple-Pecan Cheesecake

Apple-Pecan Cheesecake

Prep Time: 15 min
Total Time: 5 hr 40 min
Makes: 16 servings
From: Kraft.com
1-1/2 cups HONEY MAID Graham Cracker Crumbs 
1/4 cup (1/2 stick) butter, melted 
2 Tbsp. brown sugar 
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1-1/2 cups packed brown sugar, divided 
1 tsp. vanilla 
1 cup BREAKSTONE'S or KNUDSEN Sour Cream 
4 eggs 
3 apples, peeled, chopped 
3/4 cup PLANTERS Chopped Pecans 
1 tsp. ground cinnamon 

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan. 

BEAT cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. 

BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.