Sugar Free Lemonade Cheesecake Pie (Lots of flavor options!)

I'm so excited about this recipe I'm bumping it up over a few others I have already scheduled.  This is one terrific summertime dessert! 

I've had this recipe from Kraft in my files for many years.  It's such a quick and easy dessert during hotter temps,

especially for those watching their sugar intake. 

I love that you can change up the flavors in all sorts of ways...whatever drink mix (single servings of sugar free for water bottles) you want. 

I used a single serve sugar free Crystal Light for water to flavor this puppy...so there's all kinds of options...cherry/limeade, raspberry/peach,
pink (or yellow) lemonade...just about any flavor you can find in those little packets.  You only need 1 tsp. of sugar free (I would suggest using more  mix when it's sugar full) 

 How Hubby and I enjoyed the first piece, and he raved about how light and 

creamy it was. 

This is going to be a very popular treat for us this summer...no doubt about it.  Hope it will be for you too. 

(hover over photo to pin) 

SUGAR FREE LEMONADE CHEESECAKE PIE 

1 (8 ozs) pkg. (fat free) cream cheese, softened

1 tsp. sugar free lemonade drink mix

(or use 1 Tb. Country Time lemonade mix for full sugar)

1/4 c. cold (fat free) milk

1 (8 ozs) tub (fat free) whipped topping, thawed

1 prepared 9" graham cracker crust

In large bowl, combine cream cheese and drink mix; blend with mixer until smooth and creamy.  Gradually beat in the milk.

Whisk in the whipped topping; pour into crust. 

Refrigerate 4 hours or until firm. 

Linked to Weekend Potluck
             Full Plate Thursday
          Meal Plan Monday

Banana Pudding Supreme (Low Sugar Option)

No Bake Peanut Butter Pie

Easy Biscoff Cheesecake Pie

​

Pecan Cheesecake Pie & Weekend Potluck #196

WELCOME TO WEEKEND POTLUCK! 
Always so glad you took time to stop by!

AND...

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

Two favorite flavors in one...it's like a pecan pie on top of a cheesecake!
What's not to love??? 


Pecan Cheesecake Pie

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

The recipe with the most clicks was ~

Mile High Pound Cake by Call Me PMc

Recipes that caught our attention ~

Apple Butterscotch Monkey Bread by Together As Family

Easy Pierogi Casserole by Meatloaf & Melodrama

And, a personal favorite ~

Chocolate Orange Brownies by Eat Cake For Dinner

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

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. 
   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!
   
   
   
   An InLinkz Link-up
   
   
   
   

Strawberry Cheesecake Pie & Weekend Potluck #117

to all Moms....and...

WELCOME TO WEEKEND POTLUCK! 

We're always so glad you've come to share your yummy dishes!

AND....

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

A simple and delicious dessert....Strawberry {Sugar Free/Low Cal} Cheesecake Pie. Use regular pudding if you prefer. 

BEAUTIFUL FOR THE EYES...TASTY FOR THE TUMMY!

Strawberry Cheesecake Pie

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


Pecan Pie Cake by Oregon Transplant

Recipes that caught our attention ~

Chicken Fried Steak Fingers by Spicy Southern Kitchen

Chicken Bacon Ranch Pizza" by Faith Filled Food for Moms

And, a personal favorite ~

Doritos Taco Bake by Makin' it Mo' Betta

Your hostesses ~

• The Better Baker ~ Marsha
• Meet Penny ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie

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.

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!

An InLinkz Link-up

​

Individual Cheese Cake Cups

Ya'll know I'm wild about cream cheese! So...

Here's another wonderful and easy cheesecake recipe. 

I have a fettish also...it's muffin cupcake liners.

I get them online, cheap, and am always 'eye-balling' anything new at the grocery store.  Pick Your Plum has some lovely ones. 

I made these for my dear Alaska friend, Pam, who came for a few days visit, soon after she returned from an 18 month tour in Afghanistan

(she's a grandma!).  She is a govt employee and was proud to 'serve those who serve' (our military).  And I'm SO proud of her and her sacrifice.

Anyway, I just loved these Americana cupcake papers, so I used them for these adorable single serve treats.  My friend went crazy over them too.

You'll be amazed at how simple the ingredients are.  The crust is just a yellow cake mix combined with melted butter. 

I honestly have no idea where I got this recipe, but have been making it since my kids were small.  I loved it enough to add to my first cookbook. 

This recipe makes 24, but I often just use a yellow Jiffy cake mix to make 12, just for hubby and me....to share with anyone else too, of course. =)

It's the sour cream/sugar topping that puts them 'over the top'. 

(I used Greek yogurt this time).

Top with fruit pie filling. Folks will think you've worked hard to make this yummy dessert.  

These would be great for the holidays as they aren't too rich, they're a small portion, and they can be made ahead. Perfect!

INDIVIDUAL CHEESE CAKE CUPS

1 (18 ozs) box yellow or devil's food cake mix

1/4 c. butter or margarine, melted

2 (8 ozs. each) pkgs. cream cheese, softened

3/4 c. sugar

(I used part xylitol)

3 eggs

1 tsp. vanilla extract

(I always use REAL vanilla - Watkins is awesome!)

1-1/2 c. sour cream (or plain Greek yogurt)

1/4 c. sugar

1 (20 ozs.) can favorite pie filling, optional

Preheat oven to 350*.  Place 2-1/2 in. foil or paper liners in 24 muffin cups.  

Crust: Combine cake mix and butter in medium bowl.  Beat with mixer at low speed for 1 minute.  Mixture will be crumbly.  Divide evenly into muffin cups.  Level, but do not press. 

Filling: Combine cream cheese, 3/4 c. sugar, eggs and vanilla; beat until smooth. Spoon evenly into muffin cups.  Bake 20 minutes.  Remove from oven and spread with topping mixture. 

Topping: In small bowl, combine sour cream and 1/4 c. sugar; spoon evenly on cheesecakes, spreading to cover top. Bake 5 - 7 minutes longer; cool completely.  Garnish with pie filling.  Refrigerate until ready to serve. 

Refrigerate leftovers, if you have any.  These can be made ahead as they keep up to a week. 

Yield: 24 single serving cheesecakes 

Tip: If you decide to halve the recipe, use one whole egg and one egg white. 

Linked to Weekend Potluck
               Meal Plan Monday

Two Awesome Cookies made with Prepared Frosting

I know many of you are involved in the game...either watching, hosting, or eating....so I thought I'd share these recipes from my archives.

OH MY are they yummy! 

These scrumptiously delicious cookies will rock your socks off!

They're easy to make with only a five ingredients in each recipe. 

Chocolate Peanut Butter Cookies & Cherry Chip Cheesecake Bars

Happy Anniversary to us & Cherry Cordial Creme Cheesecake!

Tomorrow, March 10th, 2012, my 'Sugarbear' and I (his 'Trixie Lou') will be celebrating 44 years of wedded bliss!

Oh how blessed we are to be growing old together!

My sis-in-love has been posting some old (really old!) photos on Facebook, so I snagged one to share today...

We were high school sweeties...began dating at the end of his senior year, but were good friends before that. 

This one was taken while we were dating....how could I not adore those dreamy eyes!!?? OR those Marine Corps blues???

We wrote tons of letters while Ron spent 3 tours in Vietnam - 2 years, 2 months and 2 days. He was home on leave for a month afterwards and we decided to get married just before he left again.

This was of our wedding day (we planned it in 3 days because he was headed to Parris Island, SC - where he became a drill instructor.) We spent another 6 weeks apart while I finished business college.

I was 18, he was 20.

(All right - now don't go figuring how old that makes us now!) ha

He ended up getting out of the Marines after 4 years, was a civilian for 3 years (while we had 2 of our kids)...the job situation was tight, so he joined the Air Force and retired in 1988 after 20 years of military service. 

Oh how I LOOOVED our military life!

Besides living in SC, we've lived in TX (twice), California, Alaska  (twice) & WA state.

This is the most recent picture I could find of the two of us...taken this past summer.

We've grown UP together and OUT together too...

(teehee)

(We make a great pair...I love to cook, and he loves to eat=)

Actually - in case you don't know this...I LOVE LIVING UP TO MY NAME!  When folks have told me I'm a good cook, my favorite response has been "But I'm a Better BAKER"....(grins!)

We are the proud parents of 3 wonderful adults and 8 of the cutest grandkids on the planet.  It's so true...Grandkids make life GRAND.  They are absolutely some of our greatest joys!

One thing I would share that makes for a good marriage...is to keep a sense of humor!  My man has always had a terrific sense of humor...how do you stay mad at someone who always makes you laugh???  *-*

Some things that keep our marriage sweet are holding hands and hugging often.  The little things in life really are the big things!

Enough of the mush & gush..onto the recipe...

A dear friend (thank you Sandy) gave me a bag of these Hershey's kisses so I could make the recipe on the package, which I did...for Valentine's Day.

But I decided to save it to share now, for our special celebration.

(After all - there is a HEART on top of the cheesecake!=)

The recipe is on the back of Hershey's cherry cordial creme kisses, and it's M-M good!

CHERRY CORDIAL CREME CHEESECAKE

(from Hershey's)

1/2 cup (1 stick) butter or margarine, melted

1-1/4 c. white sugar

1 tsp. vanilla extract

2 eggs

2/3 c. all purpose flour

1/2 c. (Hershey's) baking cocoa

1/4 tsp. baking powder

1/4 tsp. salt

1 (8 ozs) pkg. cream cheese, softened

1 c. powdered sugar

1/2 c. chilled whipping cream

1 (21 ozs) can cherry pie filling, drained

25 Hershey's Kisses - cherry cordial cremes, unwrapped

Heat oven to 350*. Line 9-inch round cake pan with foil, extending foil beyond sides.  Grease foil.

Stir together melted butter, white sugar and vanilla in large bowl.

Add eggs; beat well using spoon.  Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with a spoon until well blended.  Spread batter in prepared pan.

Bake 25 minutes or until cake is set. (cake is fudgy and will not test done). Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended.  Beat whipping cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.  Use foil to lift out of pan; remove foil.

Just before serving, put drained cherry pie filling in 5-inch wide heart shape in center of dessert.  Place chocolates around edge.  Cut into wedges; serve with remaining pie filling.  Cover; refrigerate leftovers.

Yield: 10 - 12 servings. 

Crockpot Cheesecake

This is another wonderful dessert recipe you bake in the crockpot!

I just HAD to give it a try when I saw the recipe at

A Year of Slowcooking.

I am always intrigued by the things you can actually do in a crockpot!

This is so easy and delicious...as well as versatile. I added peanut butter, but you could add fruit or swirl chocolate in it!

Another option would be to make an Oreo cheesecake. Use cookies instead of crackers for the crust - reduce the sugar in the filling - and add more chopped cookies to the batter???

The 'tip' I always share when it comes to 'baking' desserts in the crockpot....Before placing the cover on to bake, place a couple of paper towels just under the lid.  It will catch the moisture

from the lid so your dessert doesn't end up with a soggy top.

I also substituted Splenda for the sugar and used 1/3 reduced fat cream cheese. Splenda bakes faster so our cheesecake was done  on the quicker end of timing.  Do NOT use fat free cream cheese because it contains water and you'll have a runny dessert.

CROCKPOT CHEESECAKE

Crust:

1 cup graham cracker crumbs

2 Tb. brown sugar

3 Tb. melted butter

Filling:

2 - 8 ozs. pkgs. cream cheese, room temperature

(or microwave for 20 seconds)

3/4 c. white sugar

2 large eggs, room temperature

(can place in warm water for a few minutes)

1/4 c. heavy cream

1 tsp. good vanilla

1 Tb. flour

(I added about 1/2 c. peanut butter also)

First, find a baking dish that will fit into your crockpot.  I used a smaller sized Corning Ware dish - 1.5 quart. It fit nicely in my 6-qt. crockpot. You're going to make a water bath.

In a plastic zipper bag, crush the graham crackers into crumbs with a rolling pin.  Mix with brown sugar and melted butter. Blend until wet and crumby. Press the crumbs into the bottom of the dish.

(I can't recall for sure, but do think I spritzed it with a little cooking spray).

In a large bowl, place cream cheese, sugar, eggs, cream, vanilla and flour. Beat with a mixer until smooth. Pour mixture over the crust.

Pour 1/2 - 1 c. of water in bottom of the crockpot.  Lower the dish inside, being careful not to slosh water into your cheesecake.

Place paper towels over the top of the crockpot; cover and cook on high for 2 - 3 hours.  Check about halfway through cooking time to see how it's doing. (some crockpots are faster you know).

The cheesecake is done when the edges are no longer shiny and have set. (If you touch it lightly, nothing should stick to your

finger). Allow to sit in crockpot to cool for an hours before removing. Refrigerate for atleast 2 hours before cutting and serving.

Linked to Weekend Potluck
Thursday's Treasures
Totally Tasty Tuesday
Gooseberry Patch Roundup
Mix it up Monday
Foodie Friends Friday
Slow Cooker Thursday
Whatcha Crockin Wednesday

Cherry Chip Cheesecake Bars - A Contest-Winning Recipe (5 Ingredients)

PSALM 34:8 - O TASTE AND SEE THAT THE LORD IS GOOD!

I'm so honored and thrilled to be able to share with you my prize winnings from a recent dessert contest online at The Book Club Network!

I will share the winning recipe at the bottom of this post.  One of my all-time faves!!

Cherry Chip Cheesecake Bars.

I won a $100 gift card to a high-end kitchen store online - Chef's Resource - where they advertise 'tools for the serious home chef', and I also received two autographed books.... 

"Always the Baker and Never the Bride" is a humorous book written by Sandie Bicker. The other is a mystery - "Deadly Ties" - by Vicki Hinze.  I've been privileged to get emails from both these gals too.

I'm looking forward to reading both of these special gifts.

I decided I should get a 9" X 13" dish to bake the winning recipe in, so this is what I settled on...it is seriously gorgeous too!

It has glazed enamel on the inside and outside. I love that it has a gasket around the top so it fits tightly onto the bottom.  You can write on it with permanent marker and it washes off!  What a great feature!  It's also microwave, dishwasher and freezer safe. 

You can't beat that combination!

I'm loving it! in my red, white & blue kitchen!

I also chose this set of star shaped ramekins by Le Creuset suitable for baking. Oh what fun it will be to use them all year long, but especially for patriotic celebrations!

Adorable aren't they???? I'm soo tickled for them.

Now for the winning recipe! It has only 5 simple ingredients! And it's easy to make too.

(I made them in the new dish the day after it arrived....what fun!)

WARNING:  This is not a low sugar recipe. =)

CHERRY CHIP CHEESECAKE BARS

1-18 oz. pkg. cherry chip cake mix
1/2 cup butter, softened
2 - 8 ozs. pkg. cream cheese, softened
1 - 16 oz. tub cherry ready-to-spread frosting
3 eggs

Preheat oven to 325 degrees. Beat cake mix (dry) and butter in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumb mixture into the bottom of an ungreased 9" X 13" X 2" baking pan. Beat cream cheese and frosting in bowl together on medium speed until smooth. Beat in eggs and blend well. Pour over crust - sprinkle with remaining crumb mixture. Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. Cut into bars (or small squares as they are rich)  - refrigerate any leftovers.

(My daughter-in-love, Kym, has made this recipe using cream cheese frosting and it was wonderful too!)


I won $100 from the national publication - American Profile - a few years ago - for an awesome butternut squash casserole. I've been told it tastes like dessert.  *-*

AP has published 6 of my recipes in their Hometown for the Holidays cookbook also.

​


Linked to A Themed Bakers Sunday
         Ingredient Spotlight
                Gooseberry Patch Roundup
    Recipe of the Week
   Mop it up Monday
       Gooseberry Patch Roundup - Memorial Day
Weekend Potluck
Full Plate Thursday
Meal Plan Monday