Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
Recipe& Pic from newtoveggieworld.worldpress.com

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Snickers Popcorn

Snickers Popcorn
Recipe from www.cookiesandcups.com

Ingredients

• 8 quarts air popped corn (about 2 cups of kernels)
• 1 cup salted butter
• 2 cups light brown sugar, packed
• 1 teaspoon salt
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup salted peanuts
• 30 “Fun Size” Snickers bars coarsely chopped
• 3 oz melted semi sweet chocolate (optional)

Instructions

1. Preheat oven to 200°
2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3. Remove from heat and stir in your baking soda.
4. Pour over your popcorn and stir to coat evenly.
5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8. Remove from pan and transfer popcorn back to wax paper to cool.
9. Drizzle melted chocolate on top of popcorn if desired.
10. Let set and store in an airtight container.

Quick notes

adapted from Paula Deen’s Caramel Corn

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

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Watermelon Bombe

Watermelon Bombe

Recipe from Taste of HomeWatermelon Bombe RecipeWAwwwwww 25

• 1 pint pistachio ice cream, softened
• 6 drops green food coloring
• 1 pint vanilla ice cream, softened
• 1 pint strawberry ice cream, softened
• 6 drops red food coloring
• 1/2 cup miniature semisweet chocolate chips

Directions

• Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm.
• In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight.
• Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 8 servings.

8 Servings

Prep: 25 min. + freezing

Nutrition Facts: 1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

No Bake Cheesecake ~SUPER YUMMY~

No Bake Cheesecake
From Anna Thomas
Image from Kraft Recipes

Filling:

1- 8oz. Cream Cheese (room temp)
1 - 8oz Cool Whip
1/2 cup sugar
1 tsp. vanilla
1 tsp. Lemon Juice

Cream together sugar, cream cheese, vanilla, and lemon juice. Fold in cool whip.

Crust:
1 sleeve of graham crackers
1/4 cup butter
2 TBSP Brown Sugar

Melt butter with brown sugar. Add to crushed graham crackers. Mold into pie pan.

Breakfast Banana Split

From www.our-everyday-art.blogspot.com

Ingredients
1 banana
½ c. cottage cheese
¼ c. grapes, halved or 1 kiwi, diced
1 Tbsp. wheat germ (opt.)
1 Tbsp. pure maple syrup, agave nectar or honey
½ c. strawberries, sliced
1-3 Tbsp. plain yogurt mixed with 1 tsp. cinnamon
1 Tbsp. chopped nuts

Directions
1. Cut banana lengthwise and place in a shallow bowl.
2. Combine cottage cheese with grapes/kiwi wheat germ and maple syrup. Form into a “scoop” and set in the middle of the banana.
3. Top with strawberries and yogurt. Sprinkle with nuts.

Enjoy!

Lemon Raspberry Fruit Nachos

Lemon Raspberry Fruit Nachos

Recipe from Studio 5

Ingredients:

• 8 ounces fresh or frozen thawed raspberries (about 2 cups)
• 1/4 cup water
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 10 medium sized (8 to 10 inch diameter) flour tortillas
• 1 cup sugar
• 1 teaspoon cinnamon
• 8 ounces Neufchatel or light cream cheese, softened
• 1/4 cup lemon curd
• 6 cups diced fresh fruit, such as raspberries, blueberries,
• Strawberries, peaches, kiwi fruit, etc.
• 2 tablespoons powdered sugar

Method:

Serves 4 to 6; Total time 60 minutes

1. Preheat oven to 400 degrees.

2. In a small saucepan, bring raspberries, water and sugar to a boil. Stir and boil until sugar is dissolved, about 2 minutes. Remove from heat and strain through a fine-mesh strainer, pressing firmly with a rubber spatula so as to leave only seeds in strainer. Stir in lemon juice and salt. Taste and add a little additional sugar if desired for sweetness. Refrigerate until well chilled, at least 1 hour.

3. Meanwhile, cut each tortilla into eight triangles with a pizza cutter. Hold each triangle under running water, wetting each side. Place wet tortilla triangles on a sheet of wax paper. Mix together sugar and cinnamon. Sprinkle tortilla triangles generously with sugar mixture. Turn tortilla triangles over and sprinkle other side generously. Place coated tortilla triangles in a single layer on a wire rack that has been sprayed with non-stick cooking spray and placed on a baking sheet. (You will need to bake in two batches.) Bake 5 minutes, then turn triangles over. Cook another 5 to 8 minutes, until lightly browned and crispy, watching closely the last few minutes so as not to burn. Remove from oven and cool.

4. Remove raspberry syrup from refrigerator and stir, adding a little water if necessary to make a medium syrup. In a separate bowl, mix together cream cheese and lemon curd, adding a little water if necessary to make the consistency of sour cream.

5. Spread tortilla crisps on a large serving platter. Drizzle first with cream cheese mixture and then with raspberry syrup. Sprinkle diced fruit over top. Sprinkle with a little powdered sugar as a garnish. Serve immediately.

Creamy Berry Goodness!

Creamy Berry Goodness!
Recipe from www.bcomingbetty.blogspot.com

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix.
Stir together really well until it's all combined and looks pretty. Chill before serving.

{Oreo Chicks}

Oreo Chicks
Recipe from www.brownpaper--packages.com

ITEMS YOU NEED:

• Double Stuf Oreos
• Yellow Candy Melts OR white chocolate chips & yellow food coloring
• Pretzel sticks
• Mini chocolate chips
• Orange candy melts OR white chocolate chips & orange food coloring

DIRECTIONS:

1. Melt the yellow candy melts according to package directions. Or, melt white chocolate chips in the microwave or over a double boiler until smooth. Add yellow food coloring and stir well.

2. Dip Oreos into the chocolate, using whatever means necessary. :) I ended up just holding one end with my fingers, dipping it in to cover most of it, then using a spoon to coat the rest. Lay them out on a piece of aluminum foil.

3. Use the mini chocolate chips for eyes, and break the pretzels into small pieces for the legs. I placed the pretzels into the middle of the cookie when they were still wet. I did have a couple fall out, so I just dipped them into the chocolate and stuck them back on.

4. You can do a couple of things for the orange beak. You can use orange candy melts, or melt white chocolate chips and add orange food coloring. I actually used some white buttercream frosting that I had, and used food coloring to get the color I wanted. Whatever you decide to use, place it in a small sandwich bag, and push into one of the corners. Snip a *tiny* piece of off the corner, and pipe on the beak.

5. Let dry completely, then EAT!!

Paula Dean's Cream Cheese Tarts

Paula Dean's Cream Cheese Tarts
AKA Mini Cheesecakes
Recipe and Picture from www.foodnetwork.com

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 12 vanilla wafers
• 1 (21-ounce) can cherry pie filling or other pie filling

Directions

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Mini Kisses Peanut Butter Blossoms

Mini Kisses Peanut Butter Blossoms
Recipe from www.hersheys.com

• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar
• HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions

1. 1 Heat oven to 350°F. Beat shortening and peanut butter with mixer in large bowl until well mixed. Add 1/3 cup granulated sugar and brown sugar; beat well. Add egg, milk and vanilla; beat until fluffy.
   
   
2. 2 Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended. Shape 1/2 measuring teaspoons of dough into 1/2-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
   
   
3. 3 Bake 5 to 6 minutes or until set. Immediately press one chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 14 dozen cookies.

Cookie Lollipops

Cookie Lollipops
Recipe from www.phillsburybaking.com

1 (17.5 oz.)	package PILLSBURY Funfetti Cookie Mix
1/2	cup butter, softened
1	large egg
24	wooden craft sticks
	Crisco® Original No-Stick Cooking Spray
	Food coloring (optional)
1 (16 oz.)	container Pillsbury® Vanilla Frosting
OR	1 (12 oz.) container Pillsbury® Whipped Supreme® Funfetti® Vanilla Frosting
	Red string licorice
	Decorating sprinkles or candy bits

Preparation Directions:

1.	HEAT oven to 350°F.
2.	COMBINE cookie mix, butter and egg in medium bowl. Mix with spoon until evenly moistened. Using a heaping tablespoon, shape into 24 balls about 1 1/2-inch in diameter. Insert wooden stick into center of each ball. Place 3-inches apart on baking sheet. Flatten to 2-inch circles using the bottom of glass sprayed with no-stick cooking spray.
3.	BAKE 9 to 11 minutes or until light golden brown. Cool 3 minutes on baking sheet. Cool completely on cooling rack before holding with stick.
4.	ADD desired color to frosting. Frost and decorate cooled cookies as desired using string licorice, decorating sprinkles or candy bits.

Leprechaun Pie

Leprechaun Pie
Recipe from www.oopsey-daisy.blogspot.com

* Instant pistachio pudding mix.

(I am not a huge pistachio fan, so I chose to do Cookies N' Cream with a bit of green food coloring!)

* Milk

* Whipped cream

* Oreo and sprinkles (optional)

* Foil-wrapped chocolate coin (I could NOT track these down, so I just used a Dove chocolate.)

* Clear plastic cup

Click on link to get cute poem to go with this
http://oopsey-daisy.blogspot.com/2011/03/leprechaun-pie.html

Mint Brownies

Mint Brownies
Recipe from www.sistersstuff.blogspot.com

2 c. butter – melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs – beaten

Combine above ingredients and mix well. Add the following to the mixture:

2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9″ x 13″ pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9″ x 13″ pans. Cool completely.

Mint frosting

4 c. powdered sugar
1/2 c. butter – melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.

Rasberry Napoleans

Rasberry Napoleans
Recipe from Pillsbury

INGREDIENTS

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/3

cup chocolate pudding

2

cups fresh raspberries

Whipped cream and chocolate curls

DIRECTIONS

• 1Separate dough into 8 triangles. Cut each triangle in half into 2 triangles. Place on ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until golden brown. Remove to cooling rack. Cool completely.
• 2Spread half of the pudding over eight triangles; top with half of the raspberries. Repeat layers. Garnish with whipped cream and chocolate curls.

Strawberries with Chocolate Cream Filling

Strawberries with Chocolate Cream Filling
Recipe from Taste of Home

Ingredients

• 1-1/2 ounces semisweet chocolate, grated, divided
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• 18 large fresh strawberries, halved

Directions

• Set aside 2 tablespoons chocolate. In a microwave, melt remaining chocolate; stir until smooth. Cool to room temperature.
• In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping and 1 tablespoon reserved chocolate. Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.
• Place strawberries cut side up on a serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining chocolate. Refrigerate leftovers. Yield: 3 dozen.

Brownie Pops

Brownie Pops
www.bettycrocker.com

1	box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
	Water, vegetable oil and egg called for on brownie mix box
16	craft sticks (flat wooden sticks with round ends)
2/3	cup semisweet chocolate chips (4 oz)
1 1/2	teaspoons shortening
	Assorted Betty Crocker® Decorating Decors candy sprinkles

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1. Heat oven to 350°F. (325°F for dark or nonstick pan). Line 8-inch or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Best Bombshell Brownies

Best Bombshell Brownies
www.all-recipes.com

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Cream Cheese Melts

Cream Cheese Melts
From www.parents.com

Ingredients

• 4 ounces cream cheese, softened
• 1 Tbs. butter, softened
• 1 Tbs. light corn syrup
• 1/4 tsp. mint extract
• 3 1/2 cups powdered sugar
• Red paste food coloring

Directions

In a large mixing bowl beat cream cheese, butter, corn syrup, and mint extract with an electric mixer on medium speed until smooth. Gradually beat in 3 cups of the powdered sugar until combined. Turn mixture out onto a clean surface dusted with remaining powdered sugar and knead until smooth and no longer sticky.

Divide dough into 3 portions. Tint one portion pink and one portion darker pink. Leave one portion white.

Roll each portion into a 15-inch-long rope. Twist ropes together and form into a rope about 3/4-inch wide. Flatten slightly and cut into 3/4 inch pieces. Arrange pieces on a parchment-paper-lined tray. Cover and chill at least 4 hours. Store covered in the refrigerator up to 1 week.

Brownie 'N Fruit Kabobs

Brownie 'N Fruit Kabobs
Recipe and picture from Betty Crocker

1	box Betty Crocker® fudge brownie mix
	Water, vegetable oil and eggs as called for on brownie mix box
4	cups fresh pineapple chunks
5	cups halved fresh strawberries
10	large bananas, cut into 1-inch pieces
1/2	cup Hershey's® semisweet chocolate chips
1/4	cup butter or margarine
21	(10-inch) bamboo skewers

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1. Heat oven to 350° F (325° F for dark or nonstick pan). Line pan with foil, letting foil hang 2 inches over side of pan. Spray or grease bottom only of foil. Make brownies as directed. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan; remove foil. Cut brownies into 1 1/4-inch squares.
3. Line cookie sheets with waxed paper. Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
4. In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs.

Popcorn Cake

Popcorn Cake
Recipe and Pictures from www.cookiesandcups.blogspot.com

Prepare a large tube or bundt pan by spraying evenly with cooking spray.

Pop 2 bags of buttered microwave popcorn as directed on the package and dump into a large bowl.

Pick out the kernels that didn't pop...broken teeth aren't so cute.

Now mix in 2 cups of M&M's and 1 1/2 cups broken pretzel sticks..not crushed, just broken into smaller pieces...Melt 1 stick of butter over low in a large saucepan.

When melted add in a 16 oz bag of mini marshmallows (8 cups)

Stir until melted and smooth.

Remove from heat and pour over your popcorn mix.

Stir until all the ingredients are combined and then press into the prepared pan.

Cover with foil and let your cake set for at least an hour to cool.

When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges.

Flip your pan over onto your serving platter.
Your cake should come out pretty easily.

{You want it to cool completely so it will cut nicely}