Strawberry Cream Pie

Strawberries and Cream Pie

Author: Tina @ Just Putzing Around the Kitchen

 

INGREDIENTS

Crust

• 1-1/2 cups graham cracker crumbs (About 9 full/long crackers -- just throw them in a gallon bag, zip, and crush with a rolling pin.)
• 5 tbsp butter, melted

Filling

• 2 8oz blocks of cream cheese, room temperature
• 2 cups heavy cream + 1 tbsp
• ⅔ cups sugar
• 2 tsp vanilla extract
• 1 carton strawberries, sliced into thirds or halves
• ½ cup chocolate chips (optional)

DIRECTIONS

1. Preheat oven to 375.
2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
3. Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
4. Bake for 10 minutes. Set aside to cool completely. (This is the only baking that you need to do for this recipe, so don't forget to turn the oven off!)
5. In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
7. Fold about ⅓ of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
8. Spoon filling into your cooled pie crust, and spread it out in an even layer.
9. Layer sliced strawberries in an overlapping rows around the top of the cream.
10. Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
11. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
12. Slice and serve immediately. Enjoy! (FYI, strawberries go fast, so this won't keep very long. Try to eat everything within 3-5 days.)

NOTES

For the filling, Crumbly Cookie's original recipe called for only 1 block of cream cheese and 1 cup of cream, but that didn't fill my pie dish all the way and I wanted a really thick/deep-dish pie, so I doubled the recipe.

Fried Ice Cream Cake

Ingredients

• ¾ cup butter, softened
• 1½ cup brown sugar
• 3¾ cups Rice Krispies cereal
• ½ gallon vanilla ice cream, softned to a workable temperature
• favorite ice cream toppings, optional
• cinnamon (Opt.)
• Dipping Chocolate

Instrutions

1. In a large bowl, mix softened butter, brown sugar, cinnamon, and Rice Krispies cereal together.
2. Spread ½ of the Rice Krispies mixture evenly on the bottom of a greased 9x13 pan.
3. Smash a layer of  soft vanilla ice cream over the top of Rice Krispie layer until evenly distributed and as flat as possible.
4. Sprinkle remaining ½ of the Rice Krispies mixture over the top of ice cream layer.
5. Freeze until set up and ready to serve.
6. When ready to serve, remove from freezer and cut into squares. You can also melt chocolate over top and freeze it or top with carmel sauce. Eaither way is delish! 

Apple Dessert Dip

1 8oz Cream Cheese (softened)
1 bag of Heath pieces
1 container of Lighthouse caramel fruit dip
4 TBSP Brown Sugar
5 Large Granny Smith apples

Add brown sugar to cream cheese and mix well, spread onto serving platter. Microwave caramel fruit dip for 10 seconds and stir until easy to pour. Spread caramel dip on top of cream cheese mixture. Top with Heath pieces. Serve with sliced Granny Smith apples.

Chocolate Coconut Chex Mix

9 cups Rice Chex cereal
3 cups chocolate chips
3/4 tsp. coconut extract
1 1/2 c. shredded sweetened coconut
1/3 c. powdered sugar

Pour the chex cereal into a large bowl and set aside.  In a medium microwaveable bowl melt the chocolate chips.  Heat for 1 minute then stir.  Heat for an additional 30 seconds and stir again until completely melted and chocolate is smooth.  Stir in the extract and pour over the cereal.  Gently stir until the cereal is well coated. Stir in the coconut until evenly coated. Pour the cereal onto a large baking sheet and sprinkle with powdered sugar.  Let is sit until the chocolate is dry, about 15 minutes.

Dulce de Leche Cookie Bars

2 rolls (16.5 oz each) Pillsbury refrigerated cookie dough
1 cup quick cooking oats
1 cup brown sugar
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk

Preheat oven to 350.  Combine 1 roll sugar cookie dough with 1/2 cup oats and 1/2 cup brown sugar.  Knead together until combined.  Flour the bottom of 9 x 13 pan and press down the dough until pan is covered.  Bake for minutes and remove from oven.
In a saucepan over medium low heat, combine caramels, milk, and butter.  Be sure to stir often to avoid burning. Once smooth, remove from heat.  Pour over the cookie crust.
Combine second cookie dough roll and 1/2 cup oats and 1/2 cup brown sugar and knead until combined.  Roll out and lay over top of caramel.  If it doesn't all roll out into a perfect shape, just over the caramel with the dough as best as you can. Return to the over for  22-25 minutes.  Let cool in refrigerator 1 hour.  They are delishous and ooey gooey.
Recipe and picture courtesy of Pizzazzerie.com

Banoffee Pie

Ingredients

• 1 graham cracker crust
• 1 can (approx 14oz) sweetened condensed milk (or of dulce de leche, see note)
• 3 bananas, sliced
• 1½ cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Instructions

1. If using sweetened condensed milk Remove the label from the can.
2. Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
3. Remove from heat and let cool before opening. Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
4. Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.
5. In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.

**Recipe and picture courtesy of Spendwithpennies.com

 

Caramel Apple Blondie Cheesecake

 

 

Ingredients

 

Apple Spice Blondie

3/4 cup butter

1 1/2 cup brown sugar

3 tsp vanilla

1 egg

1 egg white

1 1/2 cup flour

1/2 tsp cinnamon

3/4 tsp apple pie spice

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 apple, chopped

Caramel Cheesecake

16 oz cream cheese, room temperature

1/2 cup sugar

1/2 cup brown sugar

3/4 cup caramel sauce ( I used a homemake recipe)

1/2 tsp apple pie spice

4 oz cool whip

Cinnamon Apples

1 1/2 apples, thinly sliced

2 tsp lemon juice

pinch of nutmeg

1 tsp cinnamon

4 tbsp brown sugar

1 tbsp butter

Cinnamon Whipped Cream

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1/4 tsp cinnamon

 

Instructions

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

3. Add brown sugar and whisk to combine.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

7. Fold in finely chopped apples.

8. Pour batter into springform pan and bake for 30-33 minutes.

9. Allow to cool for about 5 minutes, then remove parchment paper and allow to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.

13. Fold in Cool Whip.

14. Place blondie back into the springform pan.

15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

22. Pipe whipped cream around edges of cheesecake.

23. Drizzle more caramel sauce over finished cheesecake, if desired.

German Chocolate Brownies

These brownies will completely satisfy your chocolate craving!!!

2 brownie mixes

caramel for drizzling

1 cup chocolate chips 

Mix and bake brownies according to the box in a 9x13 baking dish.  When cooled, drizzle caramel over the top. (you could use Kraft caramels, or ice cream topping) Melt the chocolate chips and drizzle over the brownies as well.

Frosting: (From Lion House Cookbook)

3 egg yolks

1 cup sugar

1 cup evaporated milk

1/2 cup butter

1 tsp. vanilla

1 1/2 cups flaked coconut (fresher the better)

1 cup pecans, chopped

Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan,  Cook and stir over medium heat until thickened, about 12 minutes. Stir consistently for 10 minutes.  Add coconut and pecans.  Beat until thick enough to spread.  Pour over top of brownies.

*Recipe courtesty of www.iheartnaptime.net

Best Crepes

Yields 20-24 large crepes

*8 eggs

1/2 tsp salt

4 cups of flour

4 cups of milk

1 cup of melted butter

In a medium bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with electric mixer until smooth. Beat in melted butter. Refrigerate atleast ONE HOUR before cooking.

To cook : pour about a half-cupful of batter into a large, heated frying pan. {I spray the pan for the first few crepes} quickly rotate the pan so that the batter spreads out over the whole pan. Let heat until edges barely lift from the pan, then turn over. The cooked side should be lighlty brown. Cook the other side until it is lightly brown as well. 

Serve with fresh fruit, nutella,or syrup.

Gluten Free Crepes

1/2 cup gluten free flour blend

1/2 cup of milk or almond milk

1/4 cup warm water

1 1/2 tbsp sugar or 1 tbsp honey

1/4 tsp salt

2 large eggs

2 tbsp butter

Combine all ingredients in your food processor or kitchen aid. Blend until smooth. (Do not over mix batter or it will become foamy). 

Pour batter into a pitcher, cover, and refrigerate for atleast 1 hour. (this will help your crepes cook right)

When you are ready to cook your crepe, grease the inside of a crepe pan or non-stick skillet with a small amount of oil or cooking spray. Place pan on medium heat.

Stir the batter and pour 2-3tbsp of batter into your pan, tilting to coat the bottom of your pan with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over carefully and cook until the other side is lightly brown. {the second side always cooks faster}. Place cooked crepes on wax paper. I layer more wax paper after about 3 crepes and repeat until all the batter is cooked!

Serve with fresh fruit, nutella, syrup, or anything else your tastebuds desire. 

Cookies n' Cream Oreo Fudge Ice Cream (No Machine)

INGREDIENTS

• 1 quart half n’ half (fat free is okay)
• 1 pint heavy cream
• 1 tablespoons vanilla
• 2 cups sugar
• 1 large box Oreo cookies n’ cream instant pudding mix
• about 12 oreos, crushed or roughly chopped
• one jar hot fudge topping (or about 1 cup homemade fudge sauce)

INSTRUCTIONS

1. In a large bowl combine half n’ half, cream, vanilla, and sugar. Mix until sugar is dissolved. Mix in pudding mix until no longer lumpy. Stir in crushed oreos.
2. Pour ice cream into 2 or 3 shallow containers. Heat fudge sauce until pourable. Pour into ice cream containers and swirl gently with a knife. Cover and freeze overnight or 24 hours for deeper containers.
3. Enjoy!

Recipe Courtesy of Le Creme De La Crumb

Frozen Candy Bar Dessert

Crust:
16 oz. chopped pecans
2/3 C. brown sugar
4 T. melted butter
1 t. vanilla

*Grind up pecans in blender until fine, add brown sugar, melted butter and vanilla. Bake at 350 degrees for 12-15 minutes. Cool in fridge. This is enough for a 9 x 13 size.

1st Layer:
2- 3.4 oz instant vanilla puddings
2 C cold  milk
4 C. butter pecan ice cream, softened

*Whisk puddings and milk until thickened, fold in ice cream until smooth. Spread over cooled crust.

2nd Layer:
8 oz. cool whip
1 Butterfinger candy bar, crushed

*Spread cool whip over ice cream layer and sprinkle candy bar bits over cool whip. Cover and freeze for at least 2 hours before serving.

The original recipe for this called for a graham cracker crust but to make it gluten free I did a pecan crust and it was really good with it. You can substitute a graham cracker crust though if you want.

Picture and recipe courtesy of Taste of Home

Apple Cream Pie

2 c. finely chopped apples
3/4 c. sugar  (I felt like it was a little too sweet the 1st time so I decreased the sugar a little)
2 T. flour
1 c. sour cream
1 egg, well beaten
1/2 tsp. vanilla
1/2 tsp. salt

Combine salt, sugar, and flour.  Add sour cream, egg, and vanilla. Beat until smooth. Add apples and mix thoroughly.  Pour into pastry lined pan. Cover outer ridge of crust with tin foil. Bake @ 450 for 15 minutes. Reduced to 325 degrees and bake for 30 minutes. Remove from oven and remove tin foil from crust and sprinkle with topping.

Topping:
1/3 c. sugar
1 tsp. cinnamon
1/3 c. flour
1/4 c. butter
Mix and sprinkle on top of pie. Return to oven at 325 degrees and bake additional 20 minutes.

Raspberry Cheesecake Trifle

Ingredients:

2 8 ounce packages cream cheese, softened

2 cups powdered sugar

1 cup sour cream

2 teaspoons vanilla

Mix together cream cheese, powdered sugar, sour cream and vanilla. 

1 cup heavy cream

1 tablespoon sugar

1 teaspoon vanilla

Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.

2 prepackaged Angel Food Cake, cubed

2 package raspberry Danish Dessert

3 cups water

2 package frozen raspberries

Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving. 

 

** My trifle bowl is small so I halved this recipe. I have made it with angel food cake and with gluten-free pound cake and both are delicious!

 

 

Pumpkin Lust Cake

ingredients

1. 1 stick butter, melted
2. 1 cup flour
3. 1 cup chopped pecans
4. 2 tbs sugar
5. 1 (8oz) package of cream chees, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 ozz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

1. for the crust
2. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

for the cream cheese layer

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

for the pumpkin layer

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
2. Cut into squares and serve. Keep refrigerated.

The pudding is a holiday item and sometimes hard to find but if you do find some stock up on it because this dessert is delish!! 

Picture and recipe courtesy of Sweet Treats More

 

Pumpkin Better Than... Cake

Recipe and picture courtesy of http://somethingswanky.com

Recipe:

1 Box Yellow Cake Mix
1 14 0z. Can Pumpkin Puree (not pumpkin pie filling)
1 t. pumpkin pie spice
1 can sweetened condensed milk
8 0z. container of cool whip, thawed
1 bag of toffee bits
caramel topping to drizzle over cake

Mix yellow cake mix with pumpkin puree and pumpkin pie spice (batter will be thick). Pour into well greased 9 x 13 baking dish. Bake at 350 degrees for the amount of time on the cake mix box it calls for a 9 x 13. Test with toothpick when done- toothpick should come out clean.

Let cool for about 10 minutes. Poke holes all over the cake. I used the end of a wooden spoon and made holes all over about 1"-2" apart. Pour the sweetened condensed milk all over making sure it fills those holes. Cool in refrigerator for about an hour then frost with cool whip, sprinkle toffee bits all over cake and drizzle with caramel. Refrigerate for a few more hours (at least 3-4) but the longer it sits in the fridge the better it is!

I made this with a Betty Crocker Gluten-Free yellow cake mix so it could be gluten-free

Salted Caramel Pretzel Bark

• ½  bag of mini pretzel twists
• 2 sticks of butter (1 cup total)
• 1 cup of brown sugar
• 1 bag of chocolate chips (2 cups)
• Sea salt or table salt

Directions:

• Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).

• In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.

• Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.

• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.

• Spread the chocolate chips around with a spatula until mostly melted.

• Sprinkle generously with salt.

• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.

• When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

Quick tip: I found it tastes best when right out of the freezer. It will start to melt after sitting on the counter top for more than a few minutes.

Recipe from: mamasaywhat.com

Coconut Cream Cake

Wet Ingredients:
• 1 c. butter, softened
• 1 3/4 c. white sugar
• 1 c. cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store)
• 4 large eggs
Dry Ingredients:
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
Additional ingredients:
• 1 c. buttermilk
• 1 tsp. coconut extract
COCONUT CREAM CHEESE FROSTING:
• 1/2 c. butter, softened
• 8 oz. block cream cheese, softened
• 1 tsp. coconut extract
• 1 bag powdered sugar
• milk (as needed)
Toasted Coconut* (see below)

For the Cake:
• Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.
• In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (sprayed with baking spray and floured or what works BEST is lining the bottom and sides of the pan with parchment paper) for about 90 minutes (it seems they finish much nicer in the lower heat). After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This is optional and just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze overnight.
• Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).
For the Frosting:
• Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).
Toasted Coconut:
• Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

*Recipe from Favfamilyrecipes.com

German Chocolate Cookie Bars

Crust:
• 1 box devil's good cake mix (not the kind with pudding added)
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
Filling:
• 1 (14 oz) can sweetened condensed milk (fat free works great too)
• 1 tsp vanilla extract
• 1 large egg
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• 1/2 cup milk chocolate chips

• Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray).
• In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
• While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

This recipe is from Six Sisters Stuff.

Chocolate Eclair Cake

Ingredients

Crust:
• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs
Filling:
• 1 (8 ounce) package cream cheese, softened
• 1 large box (5.1 ounces) vanilla instant pudding
• 3 cups milk
Topping:
• 1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipping cream
• chocolate syrup or homemade chocolate sauce

Instructions

1. Instructions:
2. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
4. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup. *If you want to make this even better use homemade whipped cream.

**recipe and photo courtesy of  The girl who ate everything