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Holidays Archives - Page 5 of 5 - Recipes Food and Cooking
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Strawberry Ooey Gooey Butter Cake
 Strawberry Ooey Gooey Butter Cake It was time to make a new ooey gooey butter cake for you and since I had a quart of strawberries in the refrigerator this is it. It goes together really quickly and is really good warm. I used a white cake mix because it was what I had but a strawberry cake mix would be great also. I made it last minute to take on a picnic at the beach. This was dessert as we watched the sun go down at Pass a Grille. Strawberry Ooey Gooey Butter Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 10 Crust 1 package white cake mix (can use strawberry) 1 egg 1/2 cup melted butter Topping 8 oz. cream cheese - at room temperature 3 eggs 2 cups confectioners sugar 1 quart strawberries sliced Crust 1 package white cake mix (can use strawberry) 1 egg 1/2 cup melted butter Topping 8 oz. cream cheese - at room temperature 3 eggs 2 cups confectioners sugar 1 quart strawberries sliced Preheat oven to 325 degrees. Spray a 9 x 13 pan. Add cake mix, egg and butter to pan. Mix together well. Pat out into a level crust. Add all of the topping ingredients to a mixing bowl. Mix with an electric mixer until well combined. Pour over crust. Bake for 35 - 40 minutes until a cake tester comes out clean. Preheat oven to 325 degrees. Spray a 9 x 13 pan. Add cake mix, egg and butter to pan. Mix together well. Pat out into a level crust. Add all of the topping ingredients to a mixing bowl. Mix with an electric mixer until well combined. Pour over crust. Bake for 35 - 40 minutes until a cake tester comes out clean. Maybe you’d like to try another of our ooey gooey cakes? Ooey Gooey Lemon Blueberry Cake Chocolate Peanut Butter Ooey Gooey Butter Cake Sweet Cherries Ooey Gooey Butter Cake Pin It!
Strawberry Cheesecake Poke Cake
 Strawberry Cheesecake Poke Cake Yep, I have another strawberry dessert for you. We loved this Strawberry Cheesecake Poke Cake. We just can’t stop eating these delicious Florida strawberries! I decided to add a cheesecake layer to this poke cake. I still did a little of the traditional jello but used half of it in the creamy cheesecake layer. To start you make your favorite white cake. I used a box mix and the egg white version. Then I made my jello and only used 1 cup of water in it. Half goes over the cake and the other half into the cheesecake filling. When it comes out of the oven poke holes all over the top of the cake. Pour half of the jello over it then spread the cheesecake layer over that when cake has cooled. Then I topped the cake with a tub of whipped topping and a quart of strawberries. Easy, peasy and so good! 5.0 from 1 reviews Strawberry Cheesecake Poke Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert, Easy Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: Serves 12 1 box vanilla cake mix made according to package directions 1 3 oz package strawberry jello 1 cup water 1 8 oz. package cream cheese - at room temperature 1/2 cup sugar 1 teaspoon vanilla 1 carton whipped topping 1 quart strawberries 1 box vanilla cake mix made according to package directions 1 3 oz package strawberry jello 1 cup water 1 8 oz. package cream cheese - at room temperature 1/2 cup sugar 1 teaspoon vanilla 1 carton whipped topping 1 quart strawberries Make and bake cake according to package directions. While cake is baking mix up the jello. Add 1 cup boiling water to the jello. Set aside to cool. When cake comes out of oven, poke hole with a wooden spoon over the top of cake. Pour 1/2 of the jello mixture into holes. Let cool. Add the cream cheese to a mixing bowl. Add the sugar and vanilla and beat until sugar is dissolved. Add the remaining jello and mix until combined. When cake is cool, spread over the top of cake evenly. Top with the whipped topping. Wash and clean the strawberries. Cut into halves or quarters. Put on top of the cake. Refrigerate until ready to serve. Make and bake cake according to package directions. While cake is baking mix up the jello. Add 1 cup boiling water to the jello. Set aside to cool. When cake comes out of oven, poke hole with a wooden spoon over the top of cake. Pour 1/2 of the jello mixture into holes. Let cool. Add the cream cheese to a mixing bowl. Add the sugar and vanilla and beat until sugar is dissolved. Add the remaining jello and mix until combined. When cake is cool, spread over the top of cake evenly. Top with the whipped topping. Wash and clean the strawberries. Cut into halves or quarters. Put on top of the cake. Refrigerate until ready to serve. Maybe you’d like to try? Strawberries and Cream Angel Food Cake Roll Strawberry Cream Pie Strawberry Cheesecake Crepes Pin It!
Sweet Cherries Ooey Gooey Butter Cake
 Sweet Cherries Ooey Gooey Butter Cake A few weeks ago I was asked when I was going to do another Ooey Gooey Butter Cake. Well, today is that day. The newest Ooey Gooey Cake is made with sweet cherries which I can’t seem to get enough of right now. I’ve been adding them to salads, ice cream and now cake. I hope you enjoy this cake as much as I did creating it. I left the cherries whole after I pitted them. If you want to halve them I’m sure that would be fine and would also add some color if that’s what you’d like. I use a cherry pitter made by OXO, it works so well and can make fast work of a bucket of cherries. I’ve tried several over the years but since finding this one I haven’t even looked for another one. Sweet Cherries Ooey Gooey Butter Cake Author: Mary Ellen Recipe type: Cake, Dessert Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: Serves 16 Bottom Layer 1 vanilla cake mix 1/2 cup melted butter - cooled slightly 1 egg 1/4 cup water Cream Cheese Layer 8 oz. cream cheese at room temperature 1/2 cup melted butter - cooled slightly 1 egg 1 teaspoon vanilla 3 cups confectionery sugar 4 cups sweet cherries - pitted Bottom Layer 1 vanilla cake mix 1/2 cup melted butter - cooled slightly 1 egg 1/4 cup water Cream Cheese Layer 8 oz. cream cheese at room temperature 1/2 cup melted butter - cooled slightly 1 egg 1 teaspoon vanilla 3 cups confectionery sugar 4 cups sweet cherries - pitted Preheat oven to 350 degrees, 325 if using a glass pan. Spray a 9 x 13 pan with cooking spray. Add the cake mix, egg, water and melted butter to a mixing bowl. When thoroughly mixed spread on the bottom of the pan. In a mixing bowl combine the cream cheese and melted butter. When there are no lumps remaining add the egg and vanilla. Add the confectionery sugar, mix thoroughly.Spread over the cake layer. Place the cherries on top of the cream cheese. Bake for 60 - 70 minutes. Tester will come out clean when done. Preheat oven to 350 degrees, 325 if using a glass pan. Spray a 9 x 13 pan with cooking spray. Add the cake mix, egg, water and melted butter to a mixing bowl. When thoroughly mixed spread on the bottom of the pan. In a mixing bowl combine the cream cheese and melted butter. When there are no lumps remaining add the egg and vanilla. Add the confectionery sugar, mix thoroughly.Spread over the cake layer. Place the cherries on top of the cream cheese. Bake for 60 - 70 minutes. Tester will come out clean when done. Baking time is between 60 and 70 minutes. I baked this one in a glass pan and it took 70 minutes at 325 degrees. Maybe you’d like to try another one of our Ooey Gooey Butter Cakes? Pineapple Blueberry Ooey Gooey Butter Cake Strawberry Shortcake Ooey Gooey Butter Cake Chocolate Peanut Butter Ooey Gooey Butter Cake Pin It!
Sugar Free Peanut Butter Pudding
Sugar free pudding with peanut butter and cool whip topped with Oreo’s. I made this yesterday for lunch when I needed an easy quick dessert as I had company for lunch. I used sugar free pudding and cool whip so I could reduce the sugar in this recipe. You can use regular products just as well. The other person never guessed it was sugar free until I told him. Sugar Free Peanut Butter Pudding Author: Mary Ellen Prep time: 10 mins Total time: 10 mins Serves: Serves 4 Sugar free Instant Vanilla Pudding 1 2/3 cup milk 1/2 cup peanut butter 1/2 of a carton of Sugar Free Cool Whip 2 – 3 mini Oreo cookies for each pudding Sugar free Instant Vanilla Pudding 1 2/3 cup milk 1/2 cup peanut butter 1/2 of a carton of Sugar Free Cool Whip 2 – 3 mini Oreo cookies for each pudding Add pudding, milk and peanut butter to a bowl. Mix with a hand mixer or whisk until thoroughly incorporated. Let set for 5 minutes. Fold in Cool Whip. Refrigerate for 30 minutes before serving. Top each serving with the Oreo cookies. That's My Home Add pudding, milk and peanut butter to a bowl. Mix with a hand mixer or whisk until thoroughly incorporated. Let set for 5 minutes. Fold in Cool Whip. Refrigerate for 30 minutes before serving. Top each serving with the Oreo cookies. That's My Home Maybe you’d like to try our? Grandma’s Tapioca Blueberry Eclair Cake Warm Chocolate Pudding Lemon Pudding Magic Cake Enjoy!
Amaretto Fudgesicles
 Amaretto Fudgesicles I made these weeks ago and am just getting around to sharing them! I’ll be making these often this summer, you won’t find a store bought one here. I love the Amaretto in them as has everyone else who has tried these. Kahula would also work great, your choice! You want to be sure to use a really good cocoa for these, I used unsweetened Ghirardelli. They are simple to make, they take cocoa, sugar, a little cornstarch, salt, milk, vanilla and of course Amaretto. You are going to mix all of the ingredients except the Amaretto together in a small saucepan. Bring almost to a boil and whisk for 3 – 4 minutes until everything is all mixed together. Don’t let it boil. Remove from heat to cool and stir in Amaretto. When completely cool pour into tubes or popsicle molds. Then freeze. (I found the tubes at Amazon and they came with a funnel which made filling them easy.) Make sure they are sealed well before placing in freezer. Amaretto Fudgesicles Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert, Ice Cream Prep time: 10 mins Cook time: 4 mins Total time: 14 mins Serves: 6 fudgesicles 3/4 cup cocoa 3/4 cup sugar 1 1/2 teaspoons cornstarch 1/8 teaspoon salt 3 cups whole milk 1/2 teaspoon vanilla 1/3 cup Amaretto 3/4 cup cocoa 3/4 cup sugar 1 1/2 teaspoons cornstarch 1/8 teaspoon salt 3 cups whole milk 1/2 teaspoon vanilla 1/3 cup Amaretto You are going to mix all of the ingredients except the Amaretto together in a small saucepan. Bring almost to a boil and whisk for 3 - 4 minutes until everything is all mixed together. Don't let it boil. Remove from heat to cool and stir in Amaretto. When completely cool pour into tubes or popsicle molds. Freeze. Make sure they are sealed well before placing in freezer. You are going to mix all of the ingredients except the Amaretto together in a small saucepan. Bring almost to a boil and whisk for 3 - 4 minutes until everything is all mixed together. Don't let it boil. Remove from heat to cool and stir in Amaretto. When completely cool pour into tubes or popsicle molds. Freeze. Make sure they are sealed well before placing in freezer. Maybe you’d like to try our recipe for? Raspberry Cream Cheese Ice Cream Strawberry Cheesecake Pops Blueberry Cobbler Ice Cream Pin It!
Brownie Peanut Butter Dessert
 Brownie Peanut Butter Dessert This is dangerous to have in your refrigerator! It is a diet buster for sure. I made it to take to my guys at the VFW and then ended up getting a migraine. Hate those things! It was in my refrigerator for a couple of days before I finally gave it away. This gets better as it sets, I think day 2 or 3 was at it’s best, not that it wasn’t great to start! I started by using a boxed brownie mix but your favorite homemade brownie recipe would work as well. It just needs to be enough for a 9 x 13 pan. Then I added a layer of peanut butter pie filling that my mom always made (I think everyone makes this) and topped it off with chocolate ganache. It is best at least refrigerated overnight. Love that filling! It is cream cheese, peanut butter, sugar and whipped topping. Brownie Peanut Butter Dessert Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: Serves 12 1 box brownie mix for a 9 x 13 pan Peanut Butter Filling 1 8 oz. cream cheese 1/2 cup peanut butter 1/2 cup confectioner's sugar 1 teaspoon vanilla 8 oz. whipped topping Chocolate Ganache 6 oz. chocolate (I used chips) 1/4 cup heavy whipping cream 1 box brownie mix for a 9 x 13 pan Peanut Butter Filling 1 8 oz. cream cheese 1/2 cup peanut butter 1/2 cup confectioner's sugar 1 teaspoon vanilla 8 oz. whipped topping Chocolate Ganache 6 oz. chocolate (I used chips) 1/4 cup heavy whipping cream Make brownies according to package directions. Let cool. To make the peanut butter filling: Mix together the cream cheese and peanut butter until creamy. Add the vanilla and confectioner's sugar. Blend well. Fold in whipped topping. Spread evenly over top of brownies. To make the ganache: Bring cream to a boil. Stir in chocolate. Let cool. When cool spread over peanut butter filling. Refrigerate until ready to serve. Make brownies according to package directions. Let cool. To make the peanut butter filling: Mix together the cream cheese and peanut butter until creamy. Add the vanilla and confectioner's sugar. Blend well. Fold in whipped topping. Spread evenly over top of brownies. To make the ganache: Bring cream to a boil. Stir in chocolate. Let cool. When cool spread over peanut butter filling. Refrigerate until ready to serve. Maybe you’d like to try our recipe for? Brownie Peanut Butter Krispies Bars Chocolate Peanut Butter Ooey Gooey Butter Cake – the most popular recipe on this blog! Peanut Butter Oreo Chocolate Ooey Gooey Butter Cake Pin It!
Bread Pudding with 7UP Blueberry Sauce
 Bread Pudding with 7UP Blueberry Sauce On Monday’s I serve lunch at our local VFW. My friend Wendy makes one of 4 different entrees in rotation and I go in to help her serve it. These guys have become pretty special to me as I’ve gotten to know them so I started making dessert and they really seem to enjoy it. This week I made this Bread Pudding with 7UP Blueberry Sauce. Since it’s summer and most of the snowbirds have gone back north we usually do about 20 – 25 lunches. We get so busy in the winter we’ve been known to sell out in 25 minutes! Especially on lasagna day. I used 2 loaves of bread to make this. One was a big challah loaf and the other a loaf of regular white bread. This recipe will serve at least 20 people depending on how big you make the pieces. I knew I was making blueberry sauce to put over the bread pudding so I didn’t add any raisins to it as I normally would of. If you’re looking to feed a crowd, this recipe will do it! Bread Pudding with 7UP Blueberry Sauce Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert Prep time: 20 mins Cook time: 1 hour 15 mins Total time: 1 hour 35 mins Serves: Serves 20 16 oz. loaf challah bread 1 loaf regular white bread 8 eggs 2 1/2 cups sugar 8 cups milk 1 tablespoon vanilla 3 tablespoons cinnamon 4 tablespoons butter Topping 5 cups blueberries 1/2 cup sugar 12 oz. can 7UP 16 oz. loaf challah bread 1 loaf regular white bread 8 eggs 2 1/2 cups sugar 8 cups milk 1 tablespoon vanilla 3 tablespoons cinnamon 4 tablespoons butter Topping 5 cups blueberries 1/2 cup sugar 12 oz. can 7UP Tear the bread into pieces. Put in a large mixing bowl. In another bowl add the eggs, sugar, milk, vanilla and cinnamon. Mix well with an electric mixer. Pour over the bread and stir to mix it in. Cover and refrigerate for 4 hours. Pour mixture into a buttered 9 x 13 inch deep pan. Dot the top with the butter. Bake at 325 degrees for 1 hour and 15 minutes. The bread will puff up in the center when done. If it starts to brown to fast, cover loosely with foil. Topping Add the blueberries, sugar and 7UP to a large saucepan. Bring to a boil. Stir together the water and cornstarch. Stir into the blueberry mixture and stir until thickened. Tear the bread into pieces. Put in a large mixing bowl. In another bowl add the eggs, sugar, milk, vanilla and cinnamon. Mix well with an electric mixer. Pour over the bread and stir to mix it in. Cover and refrigerate for 4 hours. Pour mixture into a buttered 9 x 13 inch deep pan. Dot the top with the butter. Bake at 325 degrees for 1 hour and 15 minutes. The bread will puff up in the center when done. If it starts to brown to fast, cover loosely with foil. Topping Add the blueberries, sugar and 7UP to a large saucepan. Bring to a boil. Stir together the water and cornstarch. Stir into the blueberry mixture and stir until thickened. Maybe you’d like to try? Grandma’s Tapioca Low Fat Banana Pudding Caramel Apple Bread Pudding Pin It!
Blueberry Cheesecake Dump Cake
 Blueberry Cheesecake Dump Cake I’ve got a freezer full of blueberries and here in Florida if it just warms up a bit it will be blueberry season again. I can’t wait to go pick them at our favorite U-Pick farm. I love making cakes like this one and you can put it together in about 15 minutes and have a fantastic dessert. I made this cake to go the VFW when I serve lunch on Mondays to our vets so that is why you are seeing plastic bowls in my pictures. The first thing you are going to do is grease your 9 x 13 pan. Then mix up the cake ingredients in a bowl. When mixed pour into the pan. Have your butter melted and pour that over the top. Your blueberries go on top. As you can see mine are still frozen. Next mix up the cheesecake mixture and dollop it on top. You can swirl it in a bit if you want. I didn’t. The blueberries go to the bottom, the cake comes the top surrounding the cheesecake dollops. Serve warm with whipped cream or ice cream. Blueberry Cheesecake Dump Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 12 Cake 1 egg 1 cup milk 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 1/2 cup butter melted Blueberry Layer 4 cups blueberries 1/2 cup sugar Cream Cheese Layer 8 oz. cream cheese 1/2 cup sugar 1 teaspoon vanilla 1 egg Cake 1 egg 1 cup milk 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 1/2 cup butter melted Blueberry Layer 4 cups blueberries 1/2 cup sugar Cream Cheese Layer 8 oz. cream cheese 1/2 cup sugar 1 teaspoon vanilla 1 egg Combine the first 6 ingredients in a mixing bowl and mix until thoroughly combined. Pour into a greased 9 x 13 pan. Pour melted butter over cake mixture. Sprinkle blueberries on top of cake. Sprinkle with sugar. Mix together the cream cheese layer ingredients. Dollop over the blueberries. Bake at 325 degrees for 50 - 55 minutes. Serve warm or cold. Combine the first 6 ingredients in a mixing bowl and mix until thoroughly combined. Pour into a greased 9 x 13 pan. Pour melted butter over cake mixture. Sprinkle blueberries on top of cake. Sprinkle with sugar. Mix together the cream cheese layer ingredients. Dollop over the blueberries. Bake at 325 degrees for 50 - 55 minutes. Serve warm or cold. Maybe you’d like to try our recipe for? Ooey Gooey Lemon Blueberry Cake Blueberry Cheesecake Blueberry Cream Pie Pin It!
White Chocolate Lemon Cheesecake
 White Chocolate Lemon Cheesecake Yesterday I set out to do a cheesecake in my pressure cooker. Unfortunately I did not check the size of my pan until after I’d assembled it. It was an inch to big so I had to bake it instead. This goes together pretty quickly and baked in about 45 minutes. It is creamy, dense and so perfect with strawberries. Enjoy! White Chocolate Lemon Cheesecake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cheesecake, Dessert Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 6 1 sleeve graham crackers 6 tablespoons melted butter 2 tablespoons sugar Filling 16 oz. cream cheese 3/4 cup sugar juice of 1 lemon 1 1/2 teaspoons lemon zest 3/4 cup melted white chocolate 3 eggs 1 teaspoon vanilla 1 sleeve graham crackers 6 tablespoons melted butter 2 tablespoons sugar Filling 16 oz. cream cheese 3/4 cup sugar juice of 1 lemon 1 1/2 teaspoons lemon zest 3/4 cup melted white chocolate 3 eggs 1 teaspoon vanilla Preheat oven to 325 degrees. Crush graham crackers in blender or with a rolling pin. Add sugar and melted butter. Mix together. Press into a springform pan on bottom and sides of pan. To make the filling. Add cream cheese to mixer bowl. Beat on medium speed. Slowly add sugar. Mix until light and fluffy. Add the eggs one at a time and quickly incorporate them. Add the vanilla, lemon zest and lemon juice. Mix until combined. Pour filling over crust. Put in oven with a small pan of hot water. Bake for 45 minutes or until center of cheesecake has puffed slightly and jiggles in center. Crack the oven door and let cool in oven. Preheat oven to 325 degrees. Crush graham crackers in blender or with a rolling pin. Add sugar and melted butter. Mix together. Press into a springform pan on bottom and sides of pan. To make the filling. Add cream cheese to mixer bowl. Beat on medium speed. Slowly add sugar. Mix until light and fluffy. Add the eggs one at a time and quickly incorporate them. Add the vanilla, lemon zest and lemon juice. Mix until combined. Pour filling over crust. Put in oven with a small pan of hot water. Bake for 45 minutes or until center of cheesecake has puffed slightly and jiggles in center. Crack the oven door and let cool in oven. Maybe you’d like to try our recipe for? Oreo Cheesecake Blueberry Cheesecake Chocolate Chip Cheesecake Cake Pin It!