recipes

Dessert 17 October 2018

Caramel Cheesecake

Perfect for the holidays!  This deliciously rich cheesecake topped with creamy caramel, crunchy pecans and a wafer crust will be the rave of the party. 

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Caramel Cheesecake

CRUST:

  • 46 crushed wafers
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 16-18 whole vanilla wafers for side of form

FILLING:

  • 3 8oz. packages cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly whisked

TOPPING:

  • 26 caramels
  • 2 tablespoons milk
  • 1/2 cup chopped pecans, toasted (optional)
  1. Preheat oven to 325°.
  2. CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.
  3. Arrange whole vanilla wafers around sides of pan.
  4. FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
  5. Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
  6. TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Recipe adapted from Taste of Home.

Watch the video below to see how to make this delicious dessert!

Dessert 01 October 2018

Chocolate Silk Pie

Calling all chocolate lovers!!!  Not only is the pie rich with chocolate, it is easy to make when you need a quick dessert.  Try this recipe and more dessert recipes at culinary.net.

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Chocolate Silk Pie

  • 1 (9 inch) unbaked pastry shell
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 2 ounces unsweetened chocolate
  • 1 cup heavy whipping cream, whipped

Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings, optional
  1. Preheat oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake 8-10 minutes. Remove foil. Cool on a wire rack.
  2. Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter and unsweetened chocolate.
  3. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream then pour mixture into crust.
  4. Topping:  in a large bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling.
  5. Refrigerate at least 3 hours before serving. Garnish with chocolate shavings if desired. 

Recipe adapted from Taste of Home

Watch video of how to make this delicious pie!

Breakfast & Brunch 03 May 2018

Marshmallow Crescent Puffs

Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.

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Marshmallow Crescent Puffs

  • 1/4 cup granulated sugar
  • 2 TBS all-purpose flour
  • 1 Tsp cinnamon
  • 2 cans refrigerated crescent dinner rolls
  • 16 large marshmallows
  • 1/4 cup butter, melted

Glaze:

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3 teaspoons of milk
  • 1/4 cup chopped nuts (optional)
  1. Preheat oven to 375° F.  Spray muffin pan with non-stick cooking spray.  
  2. In a bowl, mix sugar, flour and cinnamon.
  3. Seperate crescent dough into 16 triangles.  Dip 1 marshmallow into the melted butter, then roll in the sugar mixture.  Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry.  Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
  4. Bake 12-15 minutes or until golden brown.  Let cool for 1 minute.  Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
  5. How to make glaze:  Mix powdered sugar, vanilla and milk.  Add more milk if needed to get desired consistency.
  6. Drizzle glaze over warm rolls.  Sprinkle with nuts (optional).  
  7. Serve warm.

Recipe adapted from Pillsbury.

Source: Culinary.net

Dessert 06 March 2018

Pistachio Cake

This delicious Pistachio Cake will be a hit at your next get together.  Simple to make and your guests will devour it in minutes.  For more recipes go to www.culinary.net.
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Pistachio Cake

  • 1 package white cake mix
  • 1 package instant pistachio pudding mix
  • 3 Large eggs
  • 1 cup Club Soda
  • 3/4 cup canola oil
  • 1 cup chopped walnuts

Frosting

  • 1 package instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton frozen whipped topping, thawed.
  1. Preheat oven to 350° F.  Spray non-stick spray into bundt pan.
  2. Combine cake mix, pudding mix, eggs, club soda and canola oil into a large bowl.  Beat mixture on medium speed for 2 minutes.  Add in walnuts and stir.
  3. Transfer mix to prepared bundt pan.
  4. Bake 40-45 minutes or until toothpick comes out clean from the center.
  5. Cool in pan 10 minutes before transferring to plate.
  6. For Frosting: Combine pudding mix and milk in large bowl.  Beat mixture on low for 1 minute.
  7. Fold in thawed whipped topping.
  8. Spread over cake.
  9. Refrigerate until serving.
Dessert 27 November 2017

Throw a Christmas Cookie Party

(Family Features) The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

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Peppermint Truffle Cookies

  • 8          ounces bittersweet baking chocolate
  • 1/2       cup (1 stick) butter
  • 1          cup sugar, divided
  • 1          egg
  • 1/2       teaspoon McCormick Pure Peppermint Extract
  • 2          cups flour
  • 36        milk chocolate kiss-shaped candies, unwrapped
  1. Heat oven to 350° F.
  2. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
  3. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.
  4. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

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Almond Gingerbread Cookies

  • 3          cups flour
  • 2          teaspoons McCormick Ginger, Ground
  • 1          teaspoon McCormick Cinnamon, Ground
  • 1          teaspoon baking soda
  • 1/4       teaspoon McCormick Nutmeg, Ground
  • 1/4       teaspoon salt
  • 3/4       cup (1 1/2 sticks) butter, softened
  • 3/4       cup firmly packed brown sugar
  • 1/2       cup molasses
  • 1          egg
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1 1/3    cups sliced almonds
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.
  2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
  3. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

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Slow Cooker Peppermint Hot Chocolate

  • 1/2       gallon (8 cups) whole milk
  • 1          can (14 ounces) sweetened condensed milk
  • 1          package (12 ounces) dark chocolate chips
  • 1/2       teaspoon McCormick Pure Peppermint Extract
  1. Place whole milk, condensed milk, chocolate chips and peppermint extract in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
  2. Reduce heat to warm or low to serve.

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Red Velvet Crinkle Cookies

  • 1 2/3    cups flour
  • 1/3       cup unsweetened cocoa powder
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon salt
  • 1/2       cup (1 stick) butter, softened
  • 1 1/4    cups granulated sugar
  • 2          eggs
  • 1 1/2    teaspoons McCormick Red Food Color
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       cup confectioners’ sugar
  • nonstick cooking spray
  1. In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  2. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.
  3. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Source: McCormick

Dessert 28 September 2017

Cooking for a Cause

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.
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10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

  • 1 1/2    cups graham cracker crumbs
  • 5          tablespoons butter, melted
  • 16        ounces cream cheese, at room temperature
  • 1 1/2    cups powdered sugar, divided
  • 3          tablespoons lemon juice
  • 1          tablespoon lemon zest
  • 1 1/4    cups heavy whipping cream, divided
  • fresh berries
  1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
  2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
  3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
  4. Refrigerate cheesecake at least 4 hours, or until firm.
  5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

  • 1          frozen puff pastry sheet (17.3 ounces), thawed
  • 1          large egg
  • 1-2       teaspoons milk

Frosting:

  • 1/4       cup unsalted butter, at room temperature
  • 8          ounces cream cheese, chilled
  • 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
  • 1          teaspoon coconut extract
  • 1/2       teaspoon pure vanilla extract
  • 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

  • assorted fresh fruit
  • powdered sugar, for dusting (optional)
  1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
  2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
  3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
  4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
  5. Cool completely on wire rack.
  6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
  7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
  8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
  9. Spread or pipe coconut cream cheese frosting into middle.
  10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)

Source: KitchenAid

Dessert 22 September 2017

Sweet Seasonal Treats for Fall

(Family Features) Crisp fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples.

These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best.

Find more fall tips and recipes perfect for sharing with your family at musselmans.com.
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Caramel Crumble Bars

  • 1          box (15 1/4 ounces) yellow cake mix, dry
  • 1/2       cup butter, softened, plus 2 tablespoons, divided
  • 3/4       cup Musselman’s Apple Butter, plus 3 tablespoons
  • 1          egg
  • 1          package (11 ounces) caramels, unwrapped
  • 2/3       cup walnuts, chopped
  • 2/3       cup flaked coconut, sweetened
  • 2          tablespoons butter, melted
  1. Heat oven to 350° F. Grease 13-by-9-inch baking pan.
  2. With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon 1 cup cake mix mixture into medium bowl; set aside.
  3. Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.
  4. Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.
  5. Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted.
  6. Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.
  7. Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.
  8. Break up topping and sprinkle evenly over caramel.
  9. Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.

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Easy Apple Pie Bars

Prep time: 20 minutes
Cook time: 1 hour
Servings: 20

  • Nonstick cooking spray
  • 7          cups Granny Smith apples, peeled, cored and diced
  • 1          cup Musselman’s Apple Butter
  • 1 1/2    teaspoons vanilla extract, divided
  • 1/2       cup brown sugar
  • 2          frozen pie crusts, defrosted
  • 1          egg white
  • 2          tablespoons sugar
  • 1/2       teaspoon ground cinnamon
  • 1          cup powdered sugar
  • 2          tablespoons milk
  1. Heat oven to 350° F. Grease 9-by-13-inch pan with nonstick cooking spray.
  2. Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.
  3. Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust.
  4. With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover.
  5. To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust.
  6. Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.
  7. To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

Source: Musselman’s Apple Butter

Dessert 13 March 2017

Sweet Surrender: Easy Chocolate Truffles

(Family Features) Named for the earthy, exotic fungi they resemble, chocolate truffles require no hunting, digging or specially trained dogs and they won’t break the budget either. Real white truffles from Italy can set back the pocketbook more than $1000 for just one pound. Of course, chocolate truffles are a visual imitation only; they are sweet, addictive, and a great way to turn some organic chocolate, cream and butter into a decadent treat.

These ultra creamy truffles are made in the tradition of the Swiss style of chocolate truffle using heavy cream and butter to create what is called a ganache – a lovely French word for a mixture of chocolate and cream. According to Monique Hooker, Organic Valley’s French-born Chef, “using the best quality, organic cream and butter makes a difference.”

This recipe is so easy that kids can help and it is open to many variations. One option is to infuse the cream with some rich, floral Organic Madagascar vanilla extract, or split a whole vanilla bean and scrape the seeds into the cream as it simmers. Or, try using white chocolate, and roll the balls in finely minced sweetened coconut. For decoration, top each truffle with a small piece of roasted nut such as pistachio or pecan, a tiny candy, or if serving immediately, add one perfect raspberry to each truffle. Serve for parties, birthdays, or any occasion that needs a little chocolate.

For more dessert recipes using organic cream and butter, visit www.organicvalley.coop.

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Easy Decadent Chocolate Truffles

Makes 25 truffles

  • 1/2 cup Organic Valley heavy whipping cream
  • 12 oz best quality semisweet chocolate (preferably Fair Trade and Organic) chopped into small pieces, or 2 cups semisweet chocolate chips
  • 6 tablespoons Organic Valley unsalted butter, cut into small pieces
  • 3 tablespoons cocoa powder
  1. In a small heavy saucepan, bring the cream gently to a simmer over medium low heat. Remove from heat and stir in the chocolate and butter. Stir mixture just until the chocolate has completely melted, using very low heat if necessary. Remove from heat. Pour the chocolate mixture into a shallow bowl, and allow to cool. Cover tightly and refrigerate until firm, at least two hours or overnight.
  2. Line a cookie sheet or platter with baking parchment or waxed paper. Dip a teaspoon or small scoop such as a melon baller into warm water and scrape across the surface of the truffle mixture to form a 1-inch ball. Quickly roll balls in cocoa powder. Repeat with the remaining truffle mixture. Cover and refrigerate truffles. Serve in paper candy cups which are available in cookware shops or where cake decorating items are sold.

Variations: For a variety of truffles, roll balls in finely chopped nuts, finely minced sweetened coconut flakes, chocolate sprinkles, colored sugar or powdered sugar.

Tips: Truffles make a wonderful gift. Nothing says “I Love You” better than chocolate. Wrap a selection of truffles on a small red paper plate with cellophane and tie with a ribbon.

Source: Organic Valley

Dessert 07 February 2016

Sweet Cherry Bars

Crust

  • 1/2 cup canola oil
  • 1/2 cup confectioner’s sugar
  • 2 egg yolks
  • 1 1/4 cups all-purpose flour

Filling

  • 2 egg whites
  • 1/2 cup brown sugar
  • 1/2 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut
  • 1 cup maraschino cherries, drained, coarsely chopped
  • 1/4 cup chopped pecans

Icing

  • 2 cups confectioner’s sugar
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice
  1. Preheat oven to 350°F.
  2. Crust: Combine all ingredients; mix well. Pat firmly into 8-inch square cake pan. Bake 12 minutes or until golden.
  3. Filling: Beat egg whites and brown sugar. Combine flour, baking powder and salt. Stir into egg mixture; mix well. Stir in coconut, cherries and pecans. Spread over crust. Bake 20 to 25 minutes or until lightly browned.
  4. Icing: Beat all ingredients together until creamy. Drop spoonfuls of icing onto warmed bars; spread gently. Cool completely before cutting into bars.

Makes 16 bars

Source: CanolaInfo | National Sweet Cherry Foundation

Dessert 23 February 2017

Sweet Spring Desserts

(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

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Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24

  • Nonstick cooking spray
  • 30 vanilla cream-filled cookies
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1/3 cup key lime juice
  • 1 tablespoon key lime zest
  • 1/4 cup flour
  • 3 eggs
  • green gel food coloring (optional)
  • 1 can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
  • 1 container (8 ounces) whipped topping, thawed
  • key lime slices (optional)
  1. Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.
  2. Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.
  3. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.
  4. Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.
  5. Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.
  6. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

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Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12

  • 1 cup vanilla wafer crumbs
  • 1 cup finely chopped pecans
  • 1 cup butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces whipped topping, divided
  • 2 small boxes cheesecake-flavored pudding
  • 3 cups milk
  • 1 can (21 ounces) Lucky Leaf Cherry Pie Filling
  • 1/2 cup. chopped pecans
  1. Heat oven to 350° F.
  2. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.
  3. Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.
  4. In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
  5. Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.
  6. Top with pie filling, remaining whipped topping and chopped pecans.

Source: Lucky Leaf

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