Recipes, Projects & More



Cranberry Crumb Squares

Ingredients

1-1/2 cups all-purpose flour

1/3 cup confectioners' sugar

3/4 cup butter, cubed

FILLING:

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/4 cup lemon juice

2 tablespoons cornstarch

1 tablespoon brown sugar

1 can (14 ounces) whole-berry cranberry sauce

TOPPING:

1/3 cup all-purpose flour

2 tablespoons brown sugar

1/4 cup butter, cubed

3/4 cup finely chopped walnuts

Directions

1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
2. In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling.
3. Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting.

Try these delicious Cranberry Crumb Squares for your next get together or just as a fantastic family treat.

Banana Cream Cheesecake Dessert

1/4 cup butter or margarine, cold
1 pouch sugar cookie mix (1 lb 1.5 oz)
1 package cream cheese, softened (8 oz)
1 can sweetened condensed milk (14 oz)
1 container frozen whipped topping, thawed (8 oz)
1 box instant banana pudding mix (3.4 oz)
3 medium ripe bananas, sliced

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. . Press crumbs evenly in bottom of dish.

Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.

In a mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.

Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set.

Whipped Shortbread Cookies

1 cup butter, softened

 1 1/2 cups all-purpose flour

1/2 cup confectioners' sugar

1/4 cup red maraschino cherries, quartered

1/4 cup green maraschino cherries, quartered

 Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie
3. Bake for 13 to 15 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Note: Be sure to whip the cookie dough for the full 10 minutes.

Whipped Peanut Butter & Chocolate Glaze Pie

1 - 1/4 cups baking crumbs

1/4 cup butter, melted

1 pkg Cream Cheese, softened

1/2 cup Peanut Butter

1 pkg vanilla instant pudding ( 4 serving size)

1 cup milk

2 cups thawed whipped topping, divided

3 oz Semi Sweet Chocolate

Mix crumbs and butter; press into bottom and up the side of a pie plate

Whisk cream cheese and ½ cup peanut butter until blended. Add dry pudding mix and milk; beat 2 minutes. Stir in 1 cup whipped topping; Pour into crust. Refrigerate

Microwave remaining whip topping and chocolate in microwaveable bowl on HIGH 1 - ½ to 2 minutes, or until mixture is blended, stirring after each minute. Cool completely.

Spread chocolate mixture over filling in crust. Refrigerate 4 hours

450g Marshmallows  (16oz)

900g Icing Sugar  ( 7 - 1/2 cups)  (confectioners or powdered sugar)

1 - 1/2 tbsp water

1 tsp vanilla extract (optional)

Heat marshmallows in microwave for 30 seconds on high. Add water and extract. Grease a large spoon (this is sticky to work with) and stir. Heat for 30 seconds at a time until marshmallows are smooth. Add icing sugar and stir. Add coloring of your choice. Grease your hands and work area and knead until smooth and no longer sticky.