Peanut Butter Chocolate swirl pie

 

ingredients:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/4 cup PLANTERS Creamy Peanut Butter

2 cups thawed COOL WHIP Whipped Topping

1 OREO Pie Crust (6 oz.)

1/4 cup hot fudge ice cream topping, warmed

Make It

BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.
SPOON into crust. Drizzle with fudge topping; swirl gently with knife.
REFRIGERATE 4 hours or until firm.

Unofficial Derby Pie

This is as close as you will get to a Kern's Derby Pie here in Kentucky. A big favorite all year long and especially during the Kentucky Derby. recipe from my teacher friend Suzanne.

Ingredients:
unthawed pie shell
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 stick of butter, melted
6 oz chocolate chips
1 cup chopped pecans
1 tsp vanilla
Directions:

1. mix dry ingredients together.  
2. add remaining ingredients.mix well. pour into a pie shell. 
3. Bake 1 hour at 325. let cool before serving.

***substitute butterscotch chips for John Y Pie

Lemon Meringue Pie

My favorite pie of all times. Here is the best recipe I have found.
Ingredients

• 1  9-inch  Baked Pastry Crust ( I just get a frozen one)
• 1-1/2  cups  sugar
• 3  tablespoons  cornstarch
• 3  tablespoons  all-purpose flour
• 1-1/2  cups  water
• 3    slightly beaten egg yolks
• 2  tablespoons  butter, cut up
• 1/2  to 2 teaspoons  finely shredded lemon peel
• 1/3  cup  lemon juice
• 3    egg whites
• 1  teaspoon  lemon juice
• 6  tablespoons  sugar

Directions

1. Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.
2. For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
Baked Pastry Crust: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.
*Note: Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm.

Fruit and Cream Streusel Squares

Crust
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 1/2 cups all-purpose flour
3/4 cup powdered sugar

Filling
1 jar (12 ounces) seedless raspberry jam
1/4 cup all-purpose flour

Topping
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/4 cup walnuts, chopped

Cook's Tip: Other flavored jams, such as blackberry, apricot or strawberry can be substituted for the raspberry jam, if desired.

1. Preheat oven to 350° F. For crust, microwave butter in a bowl on HIGH 1 minute or until melted. Add flour and powdered sugar; mix until crumbly. Reserve 1/4 cup of the crust mixture to use for topping. Sprinkle remaining crust mixture evenly over bottom of a stoneware bar pan; press down and roll to an even thickness using a baker's roller.

2. For filling, combine jam and flour in a bowl. Mix until smooth. Spread jam evenly over crust.

3. For topping, place cream cheese in small microwave-cooker. Microwave on HIGH 30 seconds or until softened. Add powdered sugar; whisk until smooth. Attach open star tip to a decorator; fill with topping mixture. Pipe diagonal rows of cream cheese mixture, 1 1/2 inches apart, onto jam layer. Chop walnuts. Combine reserved crust mixture with nuts; sprinkle over topping.

4. Bake 30-35 minutes or until edges are light golden brown. Remove to cooling rack; cool completely. Cut into 32 squares

sock it to me cake

This recipe is from my mother. a nice moist cake.
Ingredients:
1 box yellow cake mix
1 cup sour cream
1/4 cup sugar
1/4 cup water
4 eggs
1/2 cup oil
Pour in cake mix. Then add rest of ingredients above. Pour half the mixture into a greased and flour bunt cake pan.
In another bowl combine the following as the filling:
1 cup chopped pecans
2 tbsp brown sugar
2 tsp cinnamon
Sprinkle filling on top of cake already in the pan, then add the rest of the cake mixture.
Bake at 375 for 45-55 minutes.

Neiman Marcus Cookies

This is the $500 recipe that some lady actually paid for at Neiman Marcus.
Ingredients: 
1 cup butter
2 cups flour
1 cup sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 eggs
2 1/2 cups blended oatmeal
12 oz chocolate chips
1/2 tsp salt
1 regular size hershey bar
1 1/2 cups chopped nuts
1 tsp vanilla
Directions: 

1. take oatmeal and blend into fine powder. set aside. do the same with hershey bar.
2. cream butter and both sugars
3. add eggs and vanilla
4. mix together flour, oatmeal, salt, baking powder, and baking soda
5. add chips, nuts, and blended hershey bar.
6. form balls and place on a cookie sheet.
7. bake at 375 for 10-12 minutes.
8. put in a closed contained to keep cookies from drying out.

No Bake Cookies

2 cups sugar
1/2 cup milk
1/2 cup butter
1/3 cup cocoa

Combine all ingredients above. Bring to a boil over medium heat. Stir often. Bring to a rolling boil for 2 minutes. take off heat.
Add the following ingredients to above mixture. 
1/2 cup peanut butter
2 tsp vanilla
3-4 cups rice krispies

Drop mixture on wax paper and let sit to cool.  Smoosh down to cookie shape once cool.
**recipe from my grandmother. my mom makes these all the time to give to neighbors for a special treat.

Vanilla Wafer cake

Ingredients: 
2 sticks butter
2 cups sugar
6 eggs
1/2 cup milk
1 12 oz box vanilla wafers
1 7oz pkg coconut
1 cup chopped pecans
Directions:

1. cream butter well then add eggs one at a time
2. add crushed wafers alternating with milk.
3. lastly add coconut and pecans
4. put in greased dump cake pan sprayed with nonstick spray
5. bake at 300 degrees for 1 hour 45 minutes.

** recipe from my mom. so yummy.

Turtle Pretzel Candies

Ingredients
½ cup pecan halves, divided, plus 30 for garnish
½ pkg (7 oz) caramel candies, unwrapped (about 24 caramels)
2 tbsp half and half (I used skim milk)
½ cup milk chocolate or white chocolate morsels
30 mini pretzels

Directions
1. Line a cookie sheet with a 13-in. piece of Parchment Paper; place in freezer 8-10 minutes. Meanwhile, finely grate ¼ cup of the pecans; set aside. Finely chop ¼ cup of the pecans using Food Chopper. Combine caramels and half and half in microwave safe bowl; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Stir in chopped pecans; cool 2 minutes.
2. Place chocolate morsels in small microwave safe dish, uncovered, on HIGH 45-60 seconds or until chocolate is melted and smooth, stirring after each 15-second interval.
3. Remove pan and Parchment Paper from freezer; sprinkle parchment evenly with grated pecans. Arrange pretzels about ½ in. apart over grated pecans. Using Small Scoop, place about 1/3 of a scoop of caramel mixture over each pretzel. Spoon a small amount of chocolate over caramel mixture. Garnish with remaining pecan halves. Place pan in refrigerator 6-8 minutes or until chocolate is firm.

**fun and easy dish the kids can make with you. 

Chocolate Chip Cheesecake Tart

Ingredients:
1/2 cup pecans, coarsely chopped 125mL
1 pkg (510 g) refrigerated chocolate chip cookie dough 1pkg
1 pkg (250 g each) cream cheese, softened 1pkg
1 egg 1
1/4 cup sugar 50mL
2 tbsp all-purpose flour 30mL
1/4 cup semi-sweet chocolate chips, melted 50mL
Ice cream (optional)
Directions:
Preheat oven to 325ºF/160°C. Coarsely chop pecans using Food Chopper. Divide dough into three equal portions. Press two dough portions into bottom of Tart/Quiche Pan. Crumble remaining dough into Small Batter Bowl and combine with pecans.

In Classic Batter Bowl, whisk cream cheese until smooth. Add egg, sugar and flour; whisk until smooth. Spread cream cheese mixture over dough. Sprinkle pecan mixture evenly over filling. Bake 30-32 minutes or until the topping is golden brown and centre is slightly puffed. Remove from oven to Stackable Cooling Rack; cool at least 15 minutes.

Meanwhile, place chocolate chips in Small Micro-Cooker~. Microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Drizzle melted chocolate over tart. Serve slightly warm or at room temperature with ice cream, if desired.

** my favorite dessert I made when I was a Pampered Chef consultant. easy to make and so yummy.

Apricot Nectar Cake

Ingredients:
1 box yellow cake mix
1/2 cup sugar
3/4 cup oil
1 cup apricot nectar
4 eggs

glaze: mix apricot preserves and powdered sugar in a sauce pan. Pour over cake when it is hot.

Mix cake mix, sugar, oil, and nectar in bowl. Add eggs 1 at a time. bake 9x13 pan at 350 degrees for 35-40 minutes. Poke holes in the top of the cake with a tooth pick. Then top cake with glaze while cake is still hot.

My favorite cake. My mom made this for my birthday for years.

Turtle Fudge skillet cake

My favorite dessert when I was a consultant for Pampered Chef. So yummy.
Ingredients:
1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)
1 tablespoon butter or margarine
4 squares (1 ounce each) semi-sweet chocolate for baking
1 jar (12.25 ounces) caramel ice cream topping, divided
1/2 cup pecans, chopped
Vanilla ice cream or thawed, frozen whipped topping (optional)
Directions:
1. Preheat oven to 350 F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.

2. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate.

3. Chop chocolate. Combine half of the caramel topping with chocolate in a bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted. Stir until smooth. Carefully spread caramel fudge glaze over cake.

4. Chop pecans; sprinkle evenly over glaze. Drizzle with remaining caramel sauce, if desired. Serve with vanilla ice cream or whipped topping.

Cream Cheese Cupcakes

Ingredients and Directions:
3 -8oz packages of cream cheese
5 eggs
1/2 tsp vanilla
1 cup sugar
cup cake liners
Mix together and put in cupcake pans in cupcake liners. Bake for 40 minutes at 300 degrees.
Cupcake topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla

Mix that up set aside. Take them out of the oven and put topping on.
replace in the oven for 5 more minutes.

Put strawberry or apricot jam on top of the cupcakes once they come out of the oven.

Baked Apples

So yummy. My husband makes this for me for special occasions. 

Ingredients

• 3/4 cup oats
• 3/4 cup flour
• 2/3 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch kosher salt
• 1 stick cold unsalted butter, diced
• 4 Braeburn apples (Fuji will substitute)
• 4 teaspoons honey

Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

Best Chocolate Chip Cookies ever!

From Alton Brown on food channel. We make these all the time. My husbands favorite.

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Chocolate Peanut butter pie

Ingredients: 

1/4 cup creamy peanut butter

1 cup  cold milk

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1 tub  (6 oz.) COOL WHIP DIPS Chocolate, thawed, divided

1 OREO Pie Crust (6 oz.)

2 Tbsp.  hot fudge ice cream topping

Make It

PLACE peanut butter in large bowl. Gradually whisk in milk until well blended. Add dry pudding mix. Beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP DIPS.
SPOON into crust; top with remaining COOL WHIP DIPS.
REFRIGERATE 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over pie.

** my mom and I found this in Kraft magazine. Its our favorite.

Better than alomst anything cake

see recipe here
{Ingredients}

• 1 Chocolate Cake Mix
• Sweetened Condensed Milk  (Fat Free is ok)
• Caramel Sauce
• Cool Whip
• 2 King Size Heath Bars

Smore Pops

Check out the recipe here

chocolate chip cookie pie

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

**source link here