Easy Cream Cheese Berry Pie

Over Christmas vacation, my aunt made this as a blueberry cheesecake for my hubby who is a Christmas baby!!! It was better than any cake he could have asked for! So yummy and so ridiculously easy, you’ll have this whipped up in no time. And you can adapt it to any fruit/filling you want!

Easy Cream Cheese Berry Pie

4 oz. cream cheese (softened)

1/2 cup powdered sugar

1/2 cup heavy whipping cream (whipped)

1 pastry shell (baked)

1/4 cup of lemon juice

1 can berries of your choice (strawberry, cherry, blueberry)

Mix cream cheese and powdered sugar until smooth.  Fold in whip cream and spread in COOLED shell.

Mix lemon juice and can of berries.

Spread over cream cheese in shell and refrigerate.

“Good for you” Bars

Hands-down some of the yummiest bars I’ve ever had. And SO easy. I was surprised just how many of the ingredients I had on hand already in my kitchen.

Try em!!

“Good For You” Bars

Bottom:
4 cups of oats
1 cup of packed brown sugar
1/2 cup light corn syrup
1 tsp vanilla
3/4 cup of creamy peanut butter

Mix all ingredients and press into a 9 x 11 pan. Bake at 375 for 12-14 minutes, until edges are golden brown.

Top:
1 pkg. of butterscotch chips
1 cup of chocolate chips (dark/semi-sweet/milk – your choice)
2/3 cup of peanut butter
1 cup chopped dry roasted peanuts

Melt the chips and peanut butter until smooth. Add the peanuts and pour over the bottom mixture.  Let stand in fridge for about 1 hour or until firm.

Chocolate Peanut Butter Cheesecake Bars

I’m sharing a recipe that my mom sent to me recently. In my mind (and you don’t have to agree with me, but I might think you’re crazy if you don’t) chocolate and peanut butter are the two best flavor combos IN THE WORLD. So I was pretty excited when she sent me this recipe. If you’re heading to an end-of-the-summer get-together, or you’re really just craving something awesome to put in your tummy, check these out. Who cares about your waistline? Live a little, eh???

Chocolate – Peanut Butter Cheesecake Bars

(Makes about 24 Bars)2 – 1/2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup granulated sugar, divided
1 – 2/3 cup (10 oz. pkg.) Nestle Toll House Swirled Milk Chocolate & Peanut Butter Morsels, divided.
2 pkgs. (8 oz each), cream cheese, softened
1/4 cup all purpose flour
1 tablespoon vanilla extract
4 large eggs

Preheat oven to 325 degrees.

Combine, crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping.

Press remaining mixture onto bottom of ungreased 9 x 13 inch baking pan. Sprinkle 3/4 cup morsels over crust.

Beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs one at a time, beating until smooth.

Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.

Yogurt Pie

Looking for a berry pie to satisfy your cravings, but you don’t want all the fuss? Here ya go!

This is a great way to end a summer night of grilling a fab meal…

Yogurt Pie

3 containers of flavor of choice low-fat yogurt

1 4-serving pkg. of low-fat sugar-free INSTANT vanilla pudding mix

1 4-serving package of sugar-free jello mix of choice flavor

1 graham cracker pie crust

2 packets of artificial sweetener

1 cup lite cool whip

*if doing key lime pie add 2 tbsp. of lime juice

Whisk together all ingredients except for the cool whip until smooth.
Add 1/2 cup of cool whip and whisk until mixed. Pour in pie crust and
spread evenly. Cover and refrigerate for at least an hour. Spread remaining
cool whip on top and refrigerate until ready to serve. 🙂

add fruit if desired.

The pic below is of a strawberry banana yogurt pie…

 

Carol’s Pumpkin Bars

It’s that time again! Things have been so weird, schedule-wise, since I got back from my trip a couple weeks ago so I apologize for the delay in posts!

Life gets in the way when you’re busy making plans, ya know?

I’d like to take a moment to introduce yet another fabulous guest chef. Carol is a co-worker of mine and a fabulous RN on our nursing unit. She’s been a wonderful friend to me since I started my new job last year and she’s a FABULOUS cook!

Carol and I are always swapping cooking stories at work and I asked her right away to give me one of her recipes to share with all of you! I’m so happy she agreed and I’m sure you all will be also!

So here it is…

Carol’s Pumpkin Bars

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 cup oil
4 eggs
2 cups canned pumpkin or squash

Mix above ingredients well. Bake for 25 minutes at 350 degrees in a greased jelly roll pan.

Frosting:

1 – 3 oz. cream cheese
6 tbsp of butter
1 tsp vanilla
1 3/4 – 2 cups of powdered sugar
1 tbsp milk or cream

Beat the above ingredients well for the frosting and spread on cooled bars.

Butterscotch Cake

An oldie, but a goodie in my family…

If you make this, it won’t last long. You won’t be able to stop devouring it. For real. And it’s so simple, it literally takes just seconds to prepare.

Butterscotch Cake

1 yellow cake mix
2 eggs
15 oz. Butterscotch pudding (4) plastic cups such as Hunt’s ready made pudding
1/2 cup of brown sugar
1/2 bag of Butterscotch chips

Mix cake mix, eggs and pudding together. Pour into 9 x 13 cake pan. Top with brown sugar and butterscotch chips. Bake at 350 degrees until done.

Buckeye Bars

In my family, growing up, Buckeyes have always played a significant role in our Christmas traditions. This year, I came across a recipe by Kraft for Buckeye bars. Not really having the time to roll buckeye balls and deal with a ton of ingredients, I decided to give this recipe a shot.

SO easy. The whole thing took less than 15 minutes to put together and it’s chillin in the fridge even as I type this.

Gracing our dessert plates this Christmas day will be these fabulous Buckeye Bars! WOOHOO!

Buckeye Bars

1/2 cup (1 stick) butter, softened

3/4 cup crunchy peanut butter

22 Nilla Wafers, crushed

2 cups powdered sugar

1/2 of 8-oz. tub Cool Whip Whipped Topping (Do not thaw.)

3 squares Baker’s Semi-Sweet Chocolate

Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer

Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Easy Chocolate Peanut Butter Pie

I made this one up as I went, so you can feel free to adjust the ingredients as you go to fit your tastes. It’s very creamy, and really “hit the spot” for my sweet tooth today!

Easy Chocolate Peanut Butter Pie

4 sugar-free milk chocolate pudding cups
1 cup of creamy peanut butter
1/4 cup of sweetened condensed milk
8 0z. container of cool whip
1 oreo cookie pie crust

Mix first 4 ingredients together and pour into pie crust. Smooth out pie filling and refrigerate for 2 hours.

Peppermint Pie

I made up my own recipe on this one as my husband and I have been craving a peppermint pie for some time.

I took the idea from the key lime pie I currently have in my blog, and I adapted it.

Peppermint Pie

1 oreo or chocolate pie crust
1 8 oz. cool whip
7 oz. sweetened condensed milk (half of a small 14 oz. can)
1 tsp. pure peppermint extract
red food coloring (optional)
whip cream
peppermint sprinkles/crushed candy canes

Mix coolwhip, sweetened condensed milk, and peppermint extract in a large bowl. Add red food coloring if desired. Pour mixture into pie crust and refrigerate at least 2-3 hours. Top with whip cream and crushed candy canes.

Smucker’s Toppings and Pillsbury Brownie Pizza

Holy goodness, Batman!

Mom made this for dessert tonight and oh.my.word. it was heaven on a plate.

If you love chocolate, try this. And it’s so stinkin easy!

Smucker’s Toppings & Pillsbury Brownie Pizza

Prepare Pillsbury traditional fudge brownie mix as directed on package.
Spread onto greased 12-inch pizza pan.
Bake at 350 for 18-22 minutes: cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting.
Arrange 3/4 cup chopped bite-size chocolate candies over frosting (we added crushed Heath bar).
Heat a jar of Smucker’s Hot Fudge and Caramel Toppings according to the label directions and drizzle over tip of candy.
Cut into wedges and serve.