Sunday, November 30, 2014

Easy Biscoff Cheesecake Pie

Happy Sunday after-Thanksgiving Day!  Trust you enjoyed a wonderful and memorable Thanksgiving weekend. Just wanted to chat a bit before sharing a luscious recipe...

I will be out of town/state this coming week.  Leaving in the morning to head to No. Carolina to help process Operation Christmas Child shoeboxes.  It's an exciting ministry and time of fellowship with a group of about 40 going from my local area.

I have a new blog recipe scheduled for every day this coming week.  I also have a few Facebook posts scheduled throughout the week too.  Please LIKE them when you see them, so you'll be sure to continue seeing them.  Would love for you to PIN any that look interesting to you too. I will be missing you all but will plan to be back home next Friday. 

Thanks much for your interest, support & encouragement in what I share here...
<3 all="" i="" nbsp="" of="" to="" you="">

Now...onto this amazing recipe! 


If you've ever tasted Biscoff, you're gonna know this is a fantabulous scrumptious dessert! (I have to keep it to the back of my pantry where I don't see it, or it will be gone when I want to make something with it).

And just in case you haven't tried it yet....this is what the jar looks like. 
It's a delightfully delicious brown sugar-y cookie butter with the perfect spices.

Cream cheese is my #1 favorite ingredient.  Love that creamy smoothness, and I'm wild about simple cheesecakes.

So when I saw this one that Stacey Little shared at his Southern Plate blog, I knew I was going to love it.

The recipe I normally use for a simple cheesecake pie calls for powdered sugar.  Stacey's calls for granulated.  I prefer powdered, but both will work.

And I happened to have a chocolate pie crust in the pantry, so I used that, and loved the combo of the biscoff and chocolate. Use graham cracker if you prefer.  Double this recipe and use a 9" X 13" pan for a crowd. They will love you for it - I promise! 

This is a simple and impressive dish that is perfect for the busy holiday season. Take it to a party and it'll be a real hit. 


EASY BISCOFF CHEESECAKE PIE 

1 (8 ozs) pkg. cream cheese, softened
1 Tb. lemon juice
1/3 c. (powdered or granulated) sugar
5 - 6 heaping Tablespoonsful Biscoff spread 
1 (8 ozs) tub frozen whipped topping, thawed
1 regular pre-made graham cracker (or chocolate) crust 

In large bowl, combine the cream cheese, lemon juice, sugar, and Biscoff spread with a mixer; beat until smooth. Add the whipped topping and mix until combined; do not over-mix. Spread the mixture in the pie crust and refrigerate for a few hours before serving. 

Linked to Freedom Friday


You may also like to try...

No Bake Peanut Butter Pie



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Friday, November 28, 2014

Easy Turkey Pot Pie & Weekend Potluck #146

WELCOME TO WEEKEND POTLUCK!
(We are excited about our new 'look'!=) 
Trust you enjoyed a glorious Thanksgiving and are ready for some new ideas for the busy holidays ahead....


When I share something worth sharing...again...

This is my favorite way to use leftover turkey.  I think it may become
one of your favorites too...it's just as delicious as it is simple to make....

Easy Turkey Pot Pie


Want you to be aware I will be out of town/state next week so I will not be participating in our weekly W.P. party...please go to another one of my co-hostesses to link up your luscious-ness to share.  I'm excited to be going with a group to Charlotte, NC, to help process Operation Christmas Child shoeboxes before they are sent overseas....

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~


Holiday Oreo Cookie Balls by Frugal Family Favorites

Recipes that caught our attention ~


Creamy Vegetable Soup by My Overflowing Cup


Best Ever Cheeseball by Recipes for Divine Living

And, a personal favorite ~


Thanksgiving Sides and Leftovers  
by Miz Helen's Country Cottage 


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.
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Wednesday, November 26, 2014

3 Quick Last Minute Appetizers {Blast from the Past}

  Know that I am thankful for each and every one of YOU!

Only 3 ingredients - and it's luscious with corn chips! 
It's a cold dish. 





Easy enough the kids can help make them. 
And they can be made ahead and baked when ready to enjoy! 




A simple & perfect holiday snack - use gingersnaps or graham crackers to
enjoy the dip with.  I always love the cream cheese and pumpkin combo!




Tuesday, November 25, 2014

Peanut Butter Sheet Cake

AND I'LL TAKE A LARGE PIECE PLEASE!

I've never been much of a cake lover, but I do love this one!

I've been making this luscious dessert for many years after a friend shared some tastes of this cake with us.

The recipe is longer than most of the others  I share, but I'll tell you it's worth every extra minute!


I've shared this cake...and requests for the recipe...over and over again.

It's a perfect dish for the holidays because it makes so many servings. Take it to any gathering - holidays or not - and folks will love you for sharing with them. 

The cake is topped with peanut butter frosting, of course. And I love the moisture the added sour cream brings to the cake. 

Decadent!!! 


PEANUT BUTTER SHEET CAKE 

2 sticks margarine
1 c. water
1/2 c. peanut butter, creamy or chunky 
2 c. sugar
(I successfully use 1-1/2 c.)
2 c. all purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
2 eggs 
1/2 c. sour cream 

Preheat oven to 350. Grease 10" X 17" X 1" jelly roll pan (cookie sheet with sides).  Place margarine, water and peanut butter in medium saucepan; bring to a boil.  Cool a few minutes; place remaining dry ingredients in large bowl; add cooled mixture, then stir in eggs and sour cream.  Blend until smooth.  Pour into prepared pan.  Bake 20 - 22 minutes.  While baking, prepare frosting. 

FROSTING: 

6 Tb. margarine
1/4 c. milk
1/3 c. peanut butter, smooth or chunky
3 c. powdered sugar
1 tsp. vanilla extract

In large saucepan bring margarine, milk and peanut butter to a boil; stir in powdered sugar and vanilla; blend well.  pour hot frosting over hot cake.  Cool. 

Yield 20 - 24 servings 
(Or fewer if you want bigger pieces) 

Linked to Weekend Potluck
                Meal Plan Monday


You might also like 













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Monday, November 24, 2014

Mini Brownie Treats (2 ingredients)

These delicious little nibbles are a special treat any time of the year.  And I love that you can dress them up  by usig various seasonal or holiday paper liners, or by using candy cane kisses, or whatever 'kiss or hug' you like. 


Oh how we love these!!!  Easy enough even the kids could make them.

Perfect for any holiday tray....or bake sale. 


I've had this recipe on my blog...shared with another recipe at the same post, but decided it was high time they get their own 'show'!

I made a small batch to take to new neighbors (folks who moved into our 'old' home 3 doors away!=)


MINI BROWNIE TREATS  

1 package (9" X 13" pan size) fudge brownie mix
48 striped chocolate candy kisses, unwrapped

 
Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18 - 21 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

Yield: 4 dozen yummy little treats
You might also like these, also made with a brownie mix..
Peanut Butter Brownie Cookies






Sunday, November 23, 2014

Gooey Bars

Can we say FAB.U.LOUS!? 

What an easy and impressive dessert this is!

I got the recipe from a friend at church, after she served it for refreshments!
After just one bite, I knew this was going to be a MUST MAKE recipe. 

Gooey Bars are what I choose to serve as samples at the Montpelier Library Fall  Festival in October. I heard lots of "MMMMM's"...we even had a discussion about renaming them "OH MY! BARS".... (wink)

I love that it has 6 simple ingredients and can be made with little fuss. 
It can certainly be made a day or two ahead of time too. 

You'll want to make this some time over the holidays, maybe even a few times...once you get a taste of the ease of making it, and the irresistible flavor that makes you want M-M-More! 

A simple cake mix base (with or without nuts) with cream cheese, powdered sugar & egg topping....DEEEEELECTABLE!



GOOEY BARS

1 (16 - 18 ozs) box yellow cake mix
3/4 c. nuts, optional
1/2 c. butter (or margarine), softened
1 (1 lb.) box powdered sugar
(about 3-3/4 c.) 
1 (8 ozs) pkg. cream cheese, softened
1 egg

Preheat oven to 350. Grease 9" X 13" baking dish. In medium bowl, combine cake mix, nuts and butter (will be crumbly).  Press into prepared pan.  In same bowl, mix together powdered sugar, cream cheese & egg; beat until smooth. Spread over bottom layer. Bake 35 - 40 minutes, or until golden brown.  Cool and cut into small squares. 

 You may also enjoy...




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Saturday, November 22, 2014

Leader Enterprise - Nov. 19, 2014 - Thanksgiving Dishes





Cranberry Apple Salad

It’s that time of year when we stop and think about our abundant blessings and spend more time pondering our ‘attitude of gratitude’.People who are grateful are happy people.Learning to be thankful reduces stress and helps you to be less susceptible to illness.

Robert Louis Stevenson once stated,”The person who has stopped being thankful has fallen asleep in life.”Have you stopped to count your many blessings today?

Think of some reasons to be thankful.If the only prayer you said your whole life was ‘thank you’ it would suffice. We often take for granted the very things that deserve our most gratitude.

I am very thankful for each of you who show support for this column and the beloved recipes I share.Thank you for encouraging me and commenting to me when you see me out and about.It means more than you'll ever know.

I'm also grateful for birthdays.I won't say how old I am today,but am thrilled I now get to get Medicare.(grins)
Life is a gift,that's why it's called the present.We need to make the best of it while we have breath. 
Here's a few random dishes to consider adding to your Thanksgiving menu.

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce
2 c. boiling water
1-6 ozs. pkg. strawberry jello
(could use raspberry or cherry also) 
2 Tb. lemon juice (keeps apples from browning)
1/2 tsp. salt, optional
1 c. mayonnaise
2 c. diced apples
1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stovetop;melt over medium heat,being sure to stir.Drain;reserving liquid and berries.Mix together cranberry liquid,boiling water and jello;stir until jello is dissolved. Add lemon juice and salt.Chill until mixture mounds slightly on a spoon. Add mayonnaise(a whisk works great for this step);beat until smooth.Fold in cranberries,apples and nuts.Pour into 2 qt. mold or dish.Chill overnight. Yield:10-12 servings.

When I served these awesome bars as samples at the library fall festival,I heard many 'MMMM's' and even an "Oh Boy"....we laughed and said we should rename the bars "Oh Boy Gooey Bars".SO tasty!

GOOEY BARS

1 (16-18 ozs) box yellow cake mix
3/4 c. nuts, optional
1/2 c. butter (or margarine), softened
1 (1 lb.) box powdered sugar
(about 3-3/4 c.) 
1 (8 ozs) pkg. cream cheese, softened
1 egg

Preheat oven to 350. Grease 9" X 13" baking dish. In medium bowl, combine cake mix, nuts and butter (will be crumbly). Press into prepared pan. In same bowl, mix together powdered sugar, cream cheese and egg; beat until smooth. Spread over bottom layer. Bake 35-40 minutes, or until golden brown. Cool and cut into small squares. Yield: 24-30 servings

I didn't think a simple recipe for cheesecake could be improved upon until I enjoyed this lovely recipe with added Biscoff. It is a brown sugar cookie spread that is found in the peanut butter aisle. It's rich and delicious. Don't miss this one. This recipe is great without the Biscoff too. Top with fruit or pie filling if making it plain.

This dish adds such a special touch to any meal.Paula knows her stuff!

PAULA DEEN'S SWEET POTATO BALLS 
4 lg. sweet potatoes 
2/3 c. packed brown sugar 
2 Tb. orange juice 
1 tsp. orange zest 
1/2 tsp. freshly grated nutmeg 
2 c. shredded coconut, sweetened 
1/2 c. granulated sugar 
1 tsp. ground cinnamon 
1 large marshmallow per potato ball 

Preheat oven to 350 degrees. Bake the potatoes until tender, then peel and mash. Add brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15-20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.



EASY BISCOFF CHEESECAKE PIE 

1 (8 ozs)pkg.cream cheese, softened
1 Tb. lemon juice
1/3 c. (powdered or granulated) sugar
5 - 6 heaping Tablespoonsful Biscoff spread 
1 (8 ozs) tub frozen whipped topping, thawed
1 regular pre-made graham cracker (or chocolate) crust 
In large bowl, combine the cream cheese, lemon juice, sugar, and Biscoff spread with a mixer; beat until smooth. Add the whipped topping and mix until combined; do not over-mix. Spread the mixture in the pie crust and refrigerate for a few hours before serving.

We are big Duck Dynasty fans.I treated myself to Miss Kay's cookbook last Christmas and think this recipe is the best I've ever tasted when it comes to corn casseroles.

MISS KAY'S CHEESY CORN CASSEROLE

1 stick (1/4 lb) butter, melted, plus a little more for the casserole dish
1 can (15 ozs)whole kernel corn, drained
1 can (15 ozs. cream style corn
1 carton (8 ozs) sour cream
1 box (8.5 ozs.) Jiffy corn muffin mix
2 c. grated cheese, divided: 1-1/2 cups in mix and 1/2 c. sprinkled over top

Preheat oven to 375. Lightly butter (or spray) 9"X13"casserole dish. Mix all ingredients in a large bowl. Pour into the casserole dish. (Don't forget to sprinkle remaining 1/2 c.cheese over top). Bake for 45 minutes. Let cool a little before serving. Yield: 12 - 15 servings

Happy Thanks-Living Y'all! Don't be afraid to gobble til you wobble. 

Friday, November 21, 2014

Hot Cinnamon Milk Mix & Weekend Potluck #145

WELCOME TO WEEKEND POTLUCK!

AND...


When I share something worth sharing...again...

It isn't too early to think about gift giving from your kitchen.
This is one of my favorite things...simple, delicious & frugal
(Only 4 ingredients!).
I love it because it's caffeine free and I can enjoy it as an evening warmup. 
Also at this link are some printable gift tags. 




Before we go any further, let's just say we are delighted to be adding another 
special gal to our Weekend Potluck Hostesses....please extend a warm 
welcome to Mary of Sweet Little Bluebird!!


Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~


Crock Pot Turkey Breast by Spicy Southern Kitchen

Recipes that caught our attention ~


Caramel Pumpkin Skillet Pie by Miz Helen’s Country Cottage


Cloud Like Crescent Rolls by Eat Cake for Dinner

And, a personal favorite ~


Copycat Fruit & Nut Kind Bars by The Big Man's World 

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!




Wednesday, November 19, 2014

4 Of My Most Favorite Desserts {Blast from the Past}

And Happy Birthday to me.  *-*

Since it's my birthday, I decided to share what I love most.
Even though I need to watch my sugar intake, I have always been a sweets/carbs lover!! 
It's tough, tough, tough to pick only 3, so I had to share 4. 



Using a cherry chip cake mix, and a can of frosting along with some cream cheese...you'll end up with a FABULOUS dish you'll want to share with everyone you know! Special for the holidays too. Very rich so it goes a long ways...
I won $100 at an online high end kitchen store for this recipe!



It's only right I share this one...I've made it for more family birthdays than I'll ever count. A fudgy cake mix base, topped with ice cream.  Keeps in the freezer up to a month, but trust me, it will never last that long!  Makes 2 so it's great for a crowd. 






A brown sugar-y, toffee tasting cookie bar that is out of this world wonderful! 





Adding 4 ingredients to a german chocolate cake mix makes this a simple and simply divine treat.  I'm wild about moist and this one takes the cake! =) 




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