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Recipes
Banana Pudding Cookies
By srumbel
Soft banana pudding cookies with white chocolate chips and vanilla wafers
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package banana cream instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped vanilla wafer cookies
- 1 1/2 cups white chocolate chips
Lemon Coconut Loaf Cake
By srumbel
A moist and flavorful Lemon Coconut Loaf Cake topped with cream cheese frosting
- Cake
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1 cup coconut yogurt (I used full-fat coconut Greek yogurt)
- 3/4 cup granulated sugar
- 3 large eggs
- Finely grated zest of 1 medium-large lemon
- 2 tablespoons lemon juice
- 1/3 cup melted coconut oil
- 1/2 teaspoon almond extract
- Frosting
- 2 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/8 teaspoon almond extract
- 1/2 teaspoon finely grated lemon zest
- 1-2 tablespoons milk or half and half
- Shredded coconut and lemon zest, optional garnish
Mint Balls
By srumbel
Mint Balls are an incredibly delicious dessert that are super easy to make and have a wonderful mint flavor! from ...
- 10 oz box Keebler’s Grasshopper Cookies
- 4 oz cream cheese, slightly softened, and cut into chunks
- 10 oz Andes Creme de Menthe baking chips
- Sprinkles
Holiday Blossom Cookies
By srumbel
Recently, we made these Holiday Blossom Cookies for my daughter’s End of the Season Soccer Party
- 1 Pouch (1 lb. 1.5 oz) Betty Crocker™ sugar cookie mix or any flavor
- – Ingredients called for on cookie mix pouch
- – 4 TB Red Colored Sugar/Sprinkles
- – 1 Bag of Hershey’s® Candy Cane Kisses® (frozen – they are less likely to melt if really cold to begin with)
Chocolate Pumpkin Cream Cheese Swirled Coffee Cake
By srumbel
Preheat oven to 350; grease 9x13 metal pan
- Coffee Cake
- 1 yellow cake mix (I like Duncan Hines) Just use the mix, don’t not follow the directions on the back!
- 4 eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup water
- 1/2 cup canned pumpkin
- 1/2 cup cocoa powder
- 1 box instant pudding (3.4 ounce), vanilla or butterscotch
- 1 teaspoon vanilla
- Cinnamon Swirl & Topping Ingredients
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1/3 cup white granulated sugar
- 1 egg
Chocolate Cheesecake Pie Bites*
By srumbel
These little Chocolate Cheesecake Pie Bites are a sweet little treat to end any meal with
- 1 box refrigerated pie crusts
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon almond extract
- 1 Tablespoon flour
- 1/2 cup dark chocolate chips
- 1 egg
- 1 - 8 ounce container Cool Whip, thawed
- 24 maraschino cherries with stems, patted dry
- chocolate sprinkles
- Let’s get to work making these chocolate cheesecake pie bites.
- Set out the cream cheese ahead of time. If you forget, just pop it in the microwave for a few seconds at a time.
- Beat the cream cheese and sugar together first. The sugar actually helps to break down the cream cheese. This is important to do before adding any other ingredients.
- Melt the chocolate chips in the microwave for about 30 seconds. If you need to go longer, do small short increments and stir after each one. We do not want to burn the chocolate.
- Beat this into the mixture making sure to scrape the bowl often to get the chocolate off the sides of the bowl.
- Add the egg and beat again. Do not over beat the mixture. Over beating at this point will add air to the mixture which causes cheesecakes to crack.
- Fill the 24 mini pie crusts to the top. It’s ok. They will not overflow on you.
- Remove the pans and place on wire racks when the timer goes off. Leave the cheesecake in the tins for about 20 minutes. Then gently remove them to cool more.
- Refrigerate until chilled before adding the toppings.
Key Lime Cheesecake “Cupcakes” by Marlene Koch
By srumbel
If you love Key lime pie, you are certain to love these creamy cakes in a cup
- 3/4 cup graham cracker crumbs
- 2 tablespoons margarine or butter, melted
- 2 tablespoons plus 3/4 cup Splenda granulated sweetener, divided
- 11/2 cups low-fat cottage cheese
- 8 ounces light tub-style cream cheese
- 3 tablespoons cornstarch
- 2 tablespoons Key lime juice
- Zest of 2 Key limes or 1 regular lime
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
Air Fryer French Fries
By srumbel
NEW RECIPE) Finally I bought an air fryer and made my first recipe
- 2 2 1 13-14 3 potatoes or 1 large russet potato (about 13-14 ounces total, 3 cups of fries)
- 2 2 2 teaspoons olive oil
- 1/2- 3/4 1/2- 3/4 to teaspoon seasoning salt such as Lawry’s, to taste
- to little salt and pepper, to taste
Slow Cooker Smothered Pork Chops
By srumbel
Smothered pork chops are a family favorite and this recipe is especially easy because everything cooks together in ...
- 21 21 21 ounces canned cream of chicken soup
- 1/2 1/2 1/2 cup chicken broth
- 1 1 1 packet onion soup mix
- 1 1 1 clove minced garlic
- 4 4 2 bone-in pork chops about 2 pounds
Upside Down Strawberries and Cream Cake
By srumbel
Strawberries baked into a moist fluffy cake and drizzled with a delicious cream cheese glaze
- Cake Batter
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1 stick butter, softened
- 2 eggs, separated
- 1 tsp vanilla
- 1/2 cup milk, warmed
- Strawberry Mixture
- 3-4 cups quartered and diced strawberries
- 1/2 cup sugar
- 2 Tbs flour
- 1 tsp vanilla
- Cream Cheese Glaze
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 Tbs butter, softened
- 1 tsp vanilla
- 1-2 Tbs cream