Lemon Cheesecake Recipe

When God gives you lemons… make lemonade? No; make lemon cheesecake! With this particular lemon cheesecake recipe, you actually don’t even need lemons… so I guess when God gives you lemon pudding… well, you know what to do!

The best part about this tasty lemon cheesecake is how deliciously simple and quick it is! It’s perfect for moms on the go or just plain people with packed schedules!

In hardly no time at all, you will have created (and be able to enjoy) such a decadent dessert like lemon cheesecake. Sat so long to that 3 hour chilling time… say hello to cheesecake in under an hour!

Yield: 6 servings

Ingredients:

Crust:
1/3 cup confectioner’s sugar
1/2 cup butter; melted
1 1/2 cup graham cracker crumbs

Filling:
8 ounces cream cheese
1 package instant lemon pudding
2 cups milk

Directions:

1) Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy.

2) Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.

It’s so easy, hardly anyone could do it! I made this lemon cheesecake recipe countless times, especially when my schedule was busy or the days were so nice, I couldn’t bear to stay inside for TOO long!

For a fun variation, try mixing up a simple strawberry glaze for the top or if you’re particularly daring try adding some slicing strawberries to your cheesecake! With one easy addition, you have now created a strawberry-lemon cheesecake recipe of your very own. Without the strawberries, this cheesecake is just as good so go ahead, this lemon cheesecake recipe will take no time at all!

Shortbread Cookie Recipe

Shortbread cookies are one of the first developed types of cookies, dating back to as early as the 12th century. It is said to have evolved from the medieval biscuit bread, in fact!

A traditional shortbread cookie recipe is made of one part sugar, two parts butter, and three parts flour. As you can see, this recipe follows that formula nearly exactly, which makes it great for people who have never baked shortbread cookies before. Read more

Caramel Chocolate Cheesecake Recipe

Chocolate cheesecake. Two thumbs up. Caramel cheesecake. Two thumbs up. Caramel chocolate cheesecake. Four thumbs up?! It’s very possible with this caramel chocolate cheesecake recipe!

I have a great friend who just absolutely loves chocolate! He can have chocolate ice cream with chocolate syrup and chocolate sprinkles and not even bat an eye! I’ve never been that much of a choc-o-holic myself, but he absolutely loves this recipe! The funny part is so do I.

This recipe is great to make because not only does he love it (with all the chocolate), but so do I (with the chocolate caramel combo).

This caramel chocolate cheesecake recipe is perfect for birthdays, nights in, or special occasion parties. You too will find that this easy chocolate cheesecake is a huge crowd pleaser! Try one out for yourself.

Ingredients:

• 3 (8-oz) packages cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar
• 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 1 chocolate wafer premade crust (or your favorite recipe!)
• 3/4 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla

Directions:
1) Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden.

2) Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3) Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

4) Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

5) Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

Yum-o! Such a great partnership between caramel and chocolate… you’re sure to wonder why you didn’t stumble across this tasty recipe sooner! Enjoy all you can and wash it down with a big glass of milk…you just might need it.

No-Bake Crispy Peanut Butter Balls

They’re crispy, they’re sweet, they’re delicious, and they don’t even require an oven! They’re no-bake cookies… or something of the sort.

I especially love this recipe because (obviously) it’s so easy! There are four easy ingredients that I usually have in my house so no matter the day, these no-bake butter balls are on the way!

For children especially, this recipe is so much fun to make. Usually, baking is only semi-hands-on for kids (partially) because of the dangers associated with ovens or stoves. With this delicious no-bake peanut butter ball recipe, they can help with the whole process!

Ingredients:

• 1/2 cup peanut butter (Use reduced fat for less calories.)
• 1/4 cup honey
• 1/2 teaspoon vanilla
• 2-3 cups of crispy rice cereal

Directions:
1) Combine the peanut butter, honey, and vanilla. Stir in enough cereal to make balls.

2) Place the balls on waxed paper and chill. Enjoy!

As a little hint, when rolling the balls (after step one) try wetting your hands a little bit. This makes it easier to roll the balls into a ball, without it sticking to your hands too much. Once you get these tasty balls all rolled all you have to do is chill and wait!

Once you take a bite, be sure to share because everyone will be wondering how you came across this great no-bake peanut butter ball recipe!

Easy Strawberry Cake Recipe

So we all know that yellow cake is delicious. In fact, so is chocolate cake, white cake, red velvet cake, or any other cake, but what about strawberry cake?

Growing up, I used to eat strawberries by the handful. My mom could hardly even wash them off as fast as I would gobble them down.

She and I were both excited, when we stumbled across a recipe for easy strawberry cake.

I’ve always liked this recipe because I think that a strawberry cake should always have real strawberries in or on it. Obviously, this strawberry cake recipe does just that and for this reason and many others… it is delicious.

Ingredients:

Cake:

• 1/2 cup milk
• 1/2 cup oil
• 1 cup frozen strawberries, thawed
• 1 pkg. strawberry gelatin
• 3 tbsp. flour
• 1 cup nuts, chopped
• 1 box strawberry cake mix
• 4 eggs

Topping:

• 1/2 cup strawberries
• 1 box confectioners sugar
• 1/2 cup pecans, chopped
• 1 stick butter, softened

Directions:

For Cake:

1) Mix gelatin with flour and cake mix. Add water, oil, and strawberries. Add the eggs, mixing well after each egg.

2) Transfer batter to a greased and floured 9 x 13 inch pan.

3) Bake at 325F for about 35 minutes.

For Topping:

1) Mix sugar and softened butter well. Add strawberries and pecans and blend until smooth enough for spreading.

Delicious! Many other strawberry cake recipes stick solely to the gelatin. For me, the gelatin is good, but nothing is as good as having your cake and it’s topped with real, rich strawberries. I small scoop of homemade vanilla ice cream and I’m a happy girl! One slice of this strawberry cake and you sure would be happy too.

Easy Heart Healthy Fudge Recipe

Fudge is a decedent dessert and if you’re trying to eat healthy, then you can’t eat any.

Come on! Get real! I love fudge too much to cut it out of my life completely. With this recipe you don’t have to and in addition to the low calorie and fat count, this recipe also tackles another situation in nutrition—heart health.

I recently stumbled across an interesting health related site called The Health Hub and I found it extremely enlightening. There’s information on a ton of different topics, but the one I found most staggering was heart disease.

Heart disease is the nation’s number one killer and kills one person every 30 seconds, in the Unites States alone. There are things we can do to prevent it thought. Don’t be a statistic… because you don’t have to be.

Yield: 64 candies

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 oz unsweetened baking chocolate, if desired
• 1 ½ cups chopped nuts, if desired (almonds and walnuts are especially good)
• 1 tsp vanilla

Directions:

1) Grease bottom and sides of 8-inch square pan with butter.

2) In 2-quart saucepan, heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

3) Quickly stir in nuts and vanilla. Spread in pan. Refrigerate for about 90 minutes or until firm. Cut into 1-inch squares. Enjoy!

This recipe is great for parties, gatherings, or just a night at home. The best part about this fudge is that your heart really, truly is benefitting from it. In the top ten heart healthy foods are almonds and walnuts. By adding these plant omega-3 fatty acids, you will be on the right path to better heart health.

Nutritional Value:

In Each Serving (1 piece)…
Calories: 55 (Calories from fat: 20)
Fat: 2g (Saturated Fat: 1g)
Cholesterol: 0mg
Sodium: 10mg
Carbs: 8g (Fiber: 0g)
Protein: 1g

Percent Daily Value…
Vitamin A: 0%
Vitamin C: 0%
Calcium: 2%
Iron: 0%

Easy Cupcake Carrier

We’ve all been there. It’s time for the party so you load up the chips, the dip, the plates, napkins, etc. Slowly, you place your perfect cupcakes into the passenger seat next to you.

With each turn, stop, and start, (no matter how slow you go) the tiny little cakes shift and slide into each other. By the time you get to the party, your cupcakes only slightly resemble the ladybug cupcakes you had started the drive with.

Don’t worry. We’ve all be there and it’s a totally normal problem. I myself struggle with transporting cupcakes… that is, I used too until I ran across the brilliant little tray. This cupcake transporter is so great!

There are individual slots for each cupcake so they don’t slide. Also, there’s a durable plastic lid which snaps on to secure all the cupcakes. Really, for me, there is no better way to carry cupcakes than this lovely cupcake carter.

In addition, the three trays to this cupcake carrier can be removed and you suddenly have a cake carrier… equally as efficient. This cupcake carrier is durable and such a fun color. You can transport one cake or up to 36 cupcakes!

This convenient cupcake carrier is only about $30… which for me is a relatively small price to pay considering what I’m really buying is peace of mind when it comes time to transport my cupcakes.

You can get your own cupcake carrier right here! Check it out!

Angel Food Cake Recipe

I love angel food cake. That’s simply all there is to it. This is only of my all time favorite cakes because it’s so great with everything and this angel food cake recipe is one of the best! In the summer I love it with a handful of freshly sliced strawberries and a dollop of whipped cream. It’s great in the fall with some warm peaches and a sprinkle of cinnamon.

Pretty much anything you want on it…belongs on it! This recipe is such a basic recipe and it’s easy! From here, you can go wild experimenting with what to top your yummy cake with! Plus, if you’re having a gathering or party, everyone can top their own pieces of cake with whatever they like! The variations are endless…but the cake isn’t… so make two angel food cakes!

Yield: one 10-inch cake

Ingredients:

• 1 1/3 cups egg whites (approx. 10 large eggs)
• 1 1/3 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar, put through sifter twice
• 1 teaspoon vanilla
• 1 cup cake flour, sifted before measuring

Directions:

1) Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla.

2) Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar. Fold flour mixture gently into batter until well incorporated.

3) Pour angel food cake batter into an un-greased 10-inch tube pan. Bake at 325° for 55 to 65 minutes.

4) Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.

Yum! Your cake is ready and if you’re like me, you can hardly wait to dive right in! The lightness of this delicious cake recipe is great anytime, but especially for the summer! Whether it’s for a party, a casual dessert, or just because, this angel food cake recipe is always the perfect addition to any meal!

Scotchy Squares Recipe

When my grandma first shared this delicious recipe with my mom and me we were very excited! This recipe is so easy and results in a little chewy square (kind of like a Rice Krispie treat) with a chocolate topping (kind of like the Reese’s peanut butter cup chocolate). It’s so different and delicious all at the same time; it’s hard to eat just one!

My grandma made these squares for my family and I on my mom’s birthday and they were such a huge hit, we got the recipe that very night! The next day I was in my own kitchen baking away, creating these yummy little squares for my own family! These Scotchy Squares are so simple to make.

This is fantastic for kids to help with, to make for birthdays, holidays, or any other last minute special occasion. With prep time and cooking time, these little squares only take about 20 minutes to prepare. There’s no reason to wait! The ingredients are basic… the taste is phenomenal… and I know you’re hungry! Go ahead, let’s get started right now!

Yield: 30 squares

Ingredients:
1 cup sugar
½ cup corn syrup
½ cup honey
1 cup peanut butter
2 tsp. vanilla extract
6 cups crispy rice cereal (Rice Krispies!)
1 cup chocolate chips
1 cup butterscotch chips

Directions:

1) Grease a 9×13 baking pan and set aside. In a 3-quart saucepan, combine the sugar, corn syrup and. Cook over medium heat, stirring frequently, until the mixture begins to bubble (about 5 minutes). Remove from heat.

2) Stir in the peanut butter and vanilla and mix well. Add the cereal and stir until well blended. Press the mixture into the pan—this is easiest if you use a sheet of parchment paper to press it in.

3) Melt the chips together in a double boiler, small heavy saucepan on low, or a microwave on low, stirring until well blended.

4) Spread over the cereal mixture. Cool, cut, serve, enjoy! For leftovers (if there are any!) store them in a covered, airtight, container.

If you love chocolate and peanut butter like I do, them you will certainly love this recipe. Don’t spend all day in the kitchen working on an intricate recipe if you could just whip out a large batch of Scotchy Squares! You may be cutting time, but you’re definitely not cutting taste!

Rocky Road Brownies Recipe

These rocky road brownies are so easy and so good! Come on, everyone knows that you’ve been baking brownies from that same boxed mix for quite a while.

That is not an awful thing, but what about if you could make them a bit more special?

Why not spice up your usual chocolate brownies with a taste that many people love?

Not only are these rocky road brownies fun, easy and have a small number of ingredients, but they also are very popular among those picky kids.

If you would like, it is usually a lot of fun to make these brownies with kids. I make them with my little sister all of the time and we have great fun putting the special treats together.

It is nice because my sister is still too young to actually cook but she always loves putting the marshmallows on top of the brownies. The best part is that you don’t even have to measure the marshmallows so if she spills a few too many over the brownies, it’s not a problem. In fact in some ways, a few extra marshmallows make both of us really happy!

Yield: This makes enough topping for a 9″ x 13″ pan of brownies.

Ingredients:

• 2 cups marshmallows
• 1 Tablespoon butter or margarine
• 1 cup chocolate chips
• 1/2 - 3/4 cup peanut butter

Directions:

1) Prepare and bake brownies as directed. With five minutes left to bake, put marshmallows over brownies and return to the oven for final five minutes.

2) Melt butter, chocolate chips and peanut butter in a saucepan and pour over the melted marshmallows when you remove the brownies from the oven. Swirl the topping mixture. Cool completely on countertop.

3) Once your brownies are complete and you’ve added this special Rocky Road topping, then go ahead and enjoy one… or maybe two!

For whatever occasion, this special dessert is fun, original and so easy to make. So next time you feel the need for some brownies think about this easy recipe and also consider how many times you bring the same dessert to that annual bake sale. Why not mix things up? These rocky road brownies sure are a huge hit with my family and it’s a delicious twist on an old favorite.

Happy baking!

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