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HERSHEY'S CHOCOLATE BAR CHESSECAKE
Ingredients:
CHOCOLATE CRUMB CRUST (recipe follows)
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter or margarine
3 packages (8 oz. each) cream cheese, softened
4 eggs
Directions:
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter or margarine
3 packages (8 oz. each) cream cheese, softened
4 eggs
Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2 Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
3 Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4 Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST:
Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well.
Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan
2 Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
3 Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4 Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST:
Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well.
Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan
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Source (credit):http://luxuryrecipes.blogspot.com/2011/12/hersheys-chocolate-bar-cheesecake.html
HERSHEY'S CHOCOLATE BAR CHESSECAKE
REESE'S PEANUT BUTTER CUP FREEZER PIE RECIPE
Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups milk
1 small tub of Cool Whip
Reese's Peanut Butter Cups
1 large box of instant chocolate pudding
1 1/2 cups milk
1 small tub of Cool Whip
Reese's Peanut Butter Cups
Directions:
In a large bowl, mix the box of
pudding mix with the milk. Whisk in the Cool Whip. Unwrap the Reese's
Peanut Butter Cups (about 10 of the large ones, or about 20 of the
minis, or however many you want to put in) and chop them roughly.
Fold
the chopped candy into the pudding/cool whip mixture. Pour all into the
chocolate pie crust. Top with a few more chopped peanut butter cups.
Store in the freezer till about 15 minutes before serving
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Source (credit):http://whatscookin4milesnorthofnowhere.blogspot.com/2010/07/reeses-peanut-butter-cup-freezer-pie.html
REESE'S PEANUT BUTTER CUP FREEZER PIE RECIPE
EASY PEACH PIE RECIPE
Ingredients:
1/3 cup all-purpose flour
1 cup granulated sugar
1/4 cup butter
Double crust pie crust (I used Pillsbury)
10 fresh peaches, pitted and sliced
1 cup granulated sugar
1/4 cup butter
Double crust pie crust (I used Pillsbury)
10 fresh peaches, pitted and sliced
Directions:
1. Combine flour, sugar and butter into in a large bowl until it resembles a crumble mixture.
2. Place one crust in the bottom of a 9-inch pie plate. Line the shell with a layer of sliced peaches. Sprinkle 1/4 of the crumb mixture and another layer of peaches. Continue layering with the crumb mixture and peaches until all ingredients are gone. Top with lattice strips from the remaining pie crust.
3. Bake at 350F for 45 minutes, or until crust is golden. Let cool before slicing.
2. Place one crust in the bottom of a 9-inch pie plate. Line the shell with a layer of sliced peaches. Sprinkle 1/4 of the crumb mixture and another layer of peaches. Continue layering with the crumb mixture and peaches until all ingredients are gone. Top with lattice strips from the remaining pie crust.
3. Bake at 350F for 45 minutes, or until crust is golden. Let cool before slicing.
Prep:
20 minutes
Cook:
45 minutes
Yield:
8 to 10 servings
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Source (credit): http://www.ingredientsinc.net/2012/08/easiest-peach-pie-ever/
Picture (credit): source/credit : http://www.afarmgirlsdabbles.com/2010/08/20/moms-peach-pie/
Picture (credit): source/credit : http://www.afarmgirlsdabbles.com/2010/08/20/moms-peach-pie/
EASY PEACH PIE RECIPE
RAINBOW CAKE IN A JAR RECIPE
Ingredients:
1 bx white cake mix food coloring (pink, yellow, green, turquoise and purple) see directions on coloring pkg to make all these different colors
3 pint size canning jars
1 can(s) vanilla frosting or your favorite butter cream frosting rainbow sprinkles
Directions:
|
Preheat oven to 350F. Thoroughly wash and dry the inside of canning jars. Spray the inside of each jar thoroughly with non stick cooking spray. Set aside.
Prepare cake as directed on pkg. Scoop about 1/2 cups of batter into five small bowls. It doesn't have to be perfect. Tint each bowl of cake batter with the food coloring until very vibrant.
Pour about 3 tbsp of the purple batter into the bottom of each jar. Spoon equal amts of the rest of the colors. Place jars in a shallow baking dish, add about 1/4" of water in the baking dish. Place the baking dish in the oven and bake 30-35 min.
Remove jars and allow to cool completely before scooping a small portion from the top of the cake. Add a good dollop of frosting. Sprinkle with rainbow sprinkles.
Prepare cake as directed on pkg. Scoop about 1/2 cups of batter into five small bowls. It doesn't have to be perfect. Tint each bowl of cake batter with the food coloring until very vibrant.
Pour about 3 tbsp of the purple batter into the bottom of each jar. Spoon equal amts of the rest of the colors. Place jars in a shallow baking dish, add about 1/4" of water in the baking dish. Place the baking dish in the oven and bake 30-35 min.
Remove jars and allow to cool completely before scooping a small portion from the top of the cake. Add a good dollop of frosting. Sprinkle with rainbow sprinkles.
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Source (credit): http://www.justapinch.com/recipes/dessert/cake/rainbow-cake-in-a-jar.html#
RAINBOW CAKE IN A JAR RECIPE
FLOWER CUPCAKES RECIPE
Ingredients:
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box container Betty Crocker® Rich & Creamy vanilla or creamy white frosting
- 30 large marshmallows
- Betty Crocker® colored sprinkles
- Birthday candles, if desired
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting.
- Spray blades of kitchen scissors with cooking spray. Cut each marshmallow crosswise into 4 slices; sprinkle slices with colored sugar. Arrange 5 slices on each cupcake in flower shape. Place candle in center of each flower. Store loosely covered.
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Source (credit): http://www.bettycrocker.com/recipes/flower-cupcakes/1b8866d7-4fd3-49fc-b418-f7b9c1220bc9FLOWER CUPCAKES RECIPE
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