It was a great night and I couldn't stop smiling. Thanks to all that came. If you brought a dish and didn't share the recipe, feel free to post it in the comments! Cherry Cheese Pie |
Ingredients:
1 (8 ounce) package cream cheese, softened 1 (14 ounce) can Sweetened Condensed Milk 1/3 cup lemon juice | 1 teaspoon vanilla extract 1 (8- or 9-inch) baked pie shell or graham cracker crumb crust 1 (21 ounce) can cherry pie filling, chilled |
Directions:
| 1. | In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. | ||
| 2. | Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. Store leftovers covered in refrigerator. |
Strawberry Cake Mix Cookies
Ingredients:
1 Strawberry boxed cake mix
2 eggs
1/3 cup oil
2 eggs
1/3 cup oil
Directions:
1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
2. Add cake mix, eggs and oil and combine. This will become a dough so it will be thick.
3. Once mixed place a tablespoon to a tablespoon and half sized balls of dough on the cookie sheet. I used a cookie scooper to make it a little easier.
4. Cook in a preheated 375 degree oven. Bake for 6 to 9 minutes. Mine was done perfectly at 6 minutes 45 seconds! Be sure to watch it because ovens do vary.
5. Cool for 2 minutes on the cookie sheet before cooling on a cookie rack.
6. Cool the cookies completely and add your favorite toppings. Plain, with icing, powered sugar…etc.
Martha Stewart's Raspberry Marble Cheesecake
brought by Susan Wade
2 packages Pecan Sandies (Martha Stewart makes a graham cracker crust. I like cookie crusts!)
1 1/2 cups plus 2 T sugar
1 container (6 ounces) fresh raspberries
2 pounds cream cheese, room temperature
Pinch of salt
1 t pure vanilla extract
4 large eggs, room temperature
1. Preheat oven to 325*. Line standard muffin tins with paper liners. (Put a Pecan Sandie cookie on the bottom of each paper liner.)
2. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar.
3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down the sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.
4. Spoon 3 tablespoons filling over cookie in each cup. Dollop 1/2 teaspoon raspberry puree in a few dots over each. With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come 3/4 of the way up the sides of cups.
5. Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight container). Remove from tins just before serving
Cheesecake Cupcakes
Carol Jensen
Combine and whip until light and fluffy, with an electric mixer:
2 (8 oz. pkgs.) cream cheese (= 16 oz.)
4 eggs
½ cup granulated sugar
Line 24 muffin tins with cupcake papers. Place1 vanilla wafer cookie in bottom of each cupcake paper. Spoon approximately 2 tablespoons cream cheese mixture onto each vanilla wafer, dividing mixture evenly between the 24 muffin tins. Bake at 350* for 10-12 minutes, or until firm.
Cool, then top with a spoonful of cherry pie filling. Chill. They are best if chilled up to 4 hours.
