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Recipes
Triple Chocolate Ice Cream Cake
By lisapearce
1. Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan
- 3 cups chocolate cookie crumbs
- 1 cup miniature semisweet chocolate pieces
- 2/3 cup butter, melted
- 1/2 cup finely chopped toasted pecans
- 1 pint (2 cups) chocolate ice cream, softened
- 1 pint (2 cups) vanilla ice cream, softened
- 1 8 ounce container frozen whipped dessert topping, thawed
- 1/2 cup coarsely chopped toasted pecans
CHICKEN ALFREDO LASAGNA ROLLS
By lisapearce
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan
- 9 lasagna noodles
- 2 1/2 cups alfredo sauce
- 2 cups cooked, shredded chicken
- oregano
- garlic powder
- 3 cups shredded Mozzarella, or cheese of your choice
Toffee Crunch
By lisapearce
**Demarle flexipat **Demarle perforated sheet Directions: PREHEAT oven to 400°F
- Ingredients:
- 35 Saltine Crackers
- 1/3 cup butter or margarine
- 1/2 cup firmly packed light brown sugar
- 6 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
- 1/2 cup chopped Walnuts
Lemon Crinkle Cookie
By lisapearce
Directions: Preheat oven to 350 degrees
- Ingredients:
- Lemon Crinkle Cookies
- Makes 2-3 dozen
- 1/2 cups butter, softened
- 1 cup granulated sugar
- 1/2 teaspoons vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoons salt
- 1/4 teaspoons baking powder
- 1/8 teaspoons baking soda
- 1-1/2 cup all-purpose flour
- 1/2 cups powdered sugar
Caramel Toffee Ice Cream Pie Recipe
By lisapearce
Directions In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter
- Ingredients
- 1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
- 2 tablespoons sugar
- 1 egg white, beaten
- 2 tablespoons butter, melted
- 4 cups fat-free vanilla frozen yogurt, softened, divided
- 2 English toffee candy bars (1.4 ounces each), coarsely chopped, divided
- 1/2 cup caramel ice cream topping, divided
Caramel Apple Cheesecake Bars
By lisapearce
Preparation: To prepare the streusel topping, place all the ingredients in a medium-size bowl
- Streusel Topping:
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup quick cooking oats
- 1 stick unsalted butter, softened
- Apple Cheesecake Bars:
- 3 Granny Smith apples, peeled, cored, and chopped into 1/4" pieces
- 1/2 cup + 2 Tbsp white sugar, divided
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1-1/2 cups all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1-1/2 sticks unsalted butter, softened
- 2 (8-oz) packages cream cheese, softened
- 1-1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce, for topping
Cream Cheese Frosting
By lisapearce
10 Cream together cream cheese and butter in a mixing bowl
- 16 Oz. cream cheese, at room temperature
- 12 TBS sweet butter, at room temperature
- 6 cups confectioner sugar
- 2 tsp vanilla extract
- Juice of 1 lemon (optional)
Carrot Cake Cheesecake Crumb Bars
By lisapearce
Arrange oven rack in lower third of oven and preheat oven to 350ºF
- For the Carrot Cake Crust & Crumble Topping
- 2 1/2 cups (312 grams) all-purpose flour
- 1 1/4 cups (105 grams) old-fashioned rolled oats
- 3/4 cup (150 grams) organic light brown cane sugar
- 1/2 cup (100 grams) organic granulated cane sugar
- 1/2 teaspoon (2.4 grams) baking soda
- 1 to 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated whole nutmeg
- 1 cup (2 sticks/226 grams) butter (salted variety), softened
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/2 cups (150 grams) finely grated peeled carrots, about 3 medium
- 1/2 cup (60 grams) flaked coconut, such as Baker’s® Angel Flake® or fresh grated coconut
- 1/2 cup (80 grams) raisins or golden raisins, plumped & dried
- 3/4 cup (65 grams) chopped walnuts or pecans
- 3/4 cup (127 grams) fine-quality white chocolate chips
- For the Cheesecake Filling
- 2 (8-ounce/226-gram) packages cream cheese, such as Philadelphia®, softened to room temperature
- 2/3 cup (about 132 grams) granulated sugar
- 2 large eggs
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoon pure vanilla extract
- 4 tablespoons Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen™ or prepared salted caramel sauce or dulce de leche
- For the Topping
- Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen™ or prepared salted caramel sauce or dulce de leche, optional
Butter Brickle Ice Cream Pie
By lisapearce
This Butter Brickle Ice Cream Pie has become a family favorite! If you like butter pecan ice cream you'll LOVE this
- SAUCE:
- 1/2 gallon vanilla ice cream, softened, divided
- 1 (9 inch) graham cracker crust
- 1/2 cup English toffee bits or almond brickle chips
- 1 cup sugar
- 1 (5 ounce) can evaporated milk, divided
- 1/4 cup dark corn syrup
- 1/4 cup butter, cubed
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup English toffee bits or almond brickle chips
Easy Parmesan Knots
By lisapearce
Roll each biscuit into a 12-in
- 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes