Classic Cherry Dessert

 

Crust

7 Tbls.   butter

1 1/2 cups graham cracker crumbs (about 9 whole crackers)

3 Tbls. granulated sugar

FILLING

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla  

1 container cool whip, 8 ounces

TOP

1 can cherry pie filling, 21 ounces ( a good brand with lots of cherries)

 

 To Make the CRUST

Add the butter to a medium bowl. Microwave   until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of an 8 x 8 baking dish sprayed with Pam. Bake at 350º for 10 minutes. Set aside.

To make the FILLING

Add the cream cheese to a large bowl. In mixer mix cream cheese until smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and fold until the cool whip and cream cheese are combined, but don’t over mix.

Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

Refrigerate for at least  3 to 4 hours before serving. Store in refrigerator. 

Mashed potato puffs

 

Mashed potato puffs 

(a great use for left over potatoes)

2 cups mashed potatoes

3 beaten eggs

1 cup shredded cheddar cheese

1/2 cup real bacon bits

1/4 cup chopped chives, fresh

Pepper and salt to taste

1/4 cup shredded parmesan cheese (optional)

Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives

Season with pepper.

Grease muffin pan and mount a heaping spoonful into each cup

Sprinkle each cup with parmesan cheese, if desired

Bake at 400º for 30 to 35 minutes or until golden brown.

Cool for 5 minutes, dish and serve warm with or without sour cream.

Quesadilla Burger and sauce

Sauce:

1 1/2 cups Pico de Gallo

1/2 cup mayonnaise

1/2 cup ketchup

• While the burgers are grilling, spray a frying pan with cooking spray. With the stove on medium-low, lightly toast the flour tortillas for about 2-3 minutes on each side. They should be light brown, and still a little chewy on the inside.
• Put one slice of cheese on a toasted flour tortilla. Place a burger over the cheese with another slice of cheese on top of the burger.
• For the sauce, mix the ketchup and mayonnaise. Mix in 3/4 cup Pico de Gallo to the mayonnaise/ketchup mixture.
• Spread some of the sauce mixture on each burger, and top with another spoonful of Pico de Gallo and some lettuce. Top with another flour tortilla.

Picture from Taste of Home.

Irish Cream Chocolate Chip Cookies

2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
**1 1/2 tsp. espresso powder
1 cup   butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 Tbsp. Irish Cream Liqueur (Kahlua or Baileys)

2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips

In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.

In a separate large bowl,  combine butter, dark brown sugar, and granulated sugar on medium-speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.

Add the vanilla extract and Irish Cream Liqueur – beat until combined. Mix in eggs one at a time and mix well.

Using a wooden spoon  gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over mix.

Gently fold in the chocolate chips.

Refrigerating the dough prior to baking helps keep the cookies thicker and chewier. I prefer crunchy cookie so I do not refrigerate the dough.

**Espresso grounds can be used if pulverized in a grinder to make it a finer powder. Also use a lessor amount.

Pecan Pralines

 

4 oz. butter

4 cups white sugar

12 oz. can evaporated milk

2 cups pecans

Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the "soft ball stage". Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture is loses the glossy appearance. Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper.

French Toast Casserole

 

found on Ladiesgofirst.com

Serves: 6-8

Ingredients

2 cans Cinnamon rolls

1/2 cup butter, melted

1/3 cup sugar

2 eggs

3/4 cup heavy whipping cream (half & half works too)

3 tsp cinnamon

2 tsp vanilla extract

1/2 cup chopped pecans

Icing from cinnamon roll packages

Directions

In a large glass bowl, melt butter with sugar.

Beat in eggs, cream, cinnamon, nutmeg and vanilla.

In a large glass bowl, melt butter with sugar. 

2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.

3. Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9×12 casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole.

4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes or until brown (I stuck a toothpick inside to determine if the casserole was ready. 

5. Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake.

Low carb Cheeseburger casserole

 

• Low carb cheeseburger casserole
• 1 pounds ground beef
• 1 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/2 pound cooked bacon, cut into pieces
• 4 eggs
• 1/2 cup heavy whipping cream or half and half
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 ounces shredded Cheddar cheese, divided

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat. Cook and stir beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. Spread beef onto the bottom of a 9 x 9inch casserole pan. Stir in bacon pieces.
4. Whisk eggs, heavy cream, salt, and pepper in a medium bowl until well combined. Stir in 3 ounces Cheddar cheese.
5. Pour egg mixture over the beef and bacon. Top with the remaining 3 ounces cheese.
6. Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

**Make it low sodium and leave out the bacon.