Super Easy Raspberry Lemonade Pie

I used this recipe for lemonade pie . . .

but I forgot to buy Cool Whip so I just omitted it!

And then I added a package of fresh raspberries, which I wish I had crushed up a bit more so they weren't such big chunks.

Crazy Craig's Carrot Cake Cheesecake

Cheesecake Factory Carrot Cake Cheesecake recipe

Brought by Jenn

Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
3 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.


Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ tsp. salt
1 (8 1/2 ounce) can crushed pineapple
    packed in juice, well-drained and
    juice reserved
1 cup grated carrots
1/2 cup chopped walnuts, plus more for edge of frosted cake.


In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, and walnuts.
Spread half of carrot cake batter over bottom of greased & floured 9- or 9 1/2-inch springform pan. Pour cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Do not marble with a knife. Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set – slightly jiggly in the middle, but set everywhere else. Cool to room temperature, then invert and refrigerate.


When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top and sides of cheesecake. Press chopped walnuts (1/2 cup?) into edges.  Refrigerate 3 to 4 hours before serving (it’s actually best the next day or later).

Banoffee Pie

brought by Jenn Iverson

1 package HobNobs, or another oaty biscuit (like Honey Maid Oatmeal cookies)

1 stick butter, melted

¼ cup sugar

2 (13.4 oz.) cans Dulce de Leche (I used Nestle brand, from the Mexican food aisle)

¼ cup light cream

1 large box Jell-o instant vanilla pudding

Milk

3-4 bananas

1 8 oz. tub of Cool Whip

Rainbow jimmies

Pulse HobNobs in food processor or blender until crushed into fine crumbs (you should have about 2 ½ cups crumbs).  Combine with butter and sugar.  Press into the bottom of a 9x13 pan.  Bake at 425⁰ for 5 minutes.  Cool completely.  Meanwhile, in a medium saucepan, heat cream over low heat.  Add Dulce de Leche and stir until smooth.  Pour over cooled crust.  Slice bananas and arrange over Dulce de Leche layer.  Prepare pudding as directed for a pie.  Pour over bananas. Top with Cool Whip and jimmies.  Refrigerate until ready to serve.

Chocolate Mousse

brought by Kristin Marshall

Mousse au Chocolate

(sorry all my measurements are in European style - you can use a scale to get accurate measurements or use a converter on line, though they rarely come out exact)

200g chocolate (the higher quality chocolate the better. Pick it according to your taste, if you like dark or milk, but dark does give it more flavor!)

60g butter, softened

2 egg yolks

6 egg whites

50g sugar

Melt the chocolate and butter in a double-boiler

When the preparation is not warm, add the egg yolks, one by one and mix well.

Beat your egg whites and gradually add the sugar until stiff.

Add the egg whites to the preparation, by folding it in

Place in individual cups or a big bowl and chill for at least 2-3 hours.

Vanilla Crepes

brought by Christy Evans
recipe from Christina Sorenson

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted buter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/2 cup of bater into the pan and tip to spread the batter to the edges. When bubbles form on the top adn the edges are dry, flip over adn cook until lighly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or evenice cream of cheese to serve.

*For a fun twist called my Monte Cristo crepes--fill crepes (once cooked) with turkey, ham and swiss cheese and warm them on a griddle or grill until cheese is melted and outside of crepe is a bit golden brown. Then sprinkle a light dusting of powdered sugar and spread raspberry preserves across the top. Or serve preserves on the side for dipping.

Chocolate Pudding

brought by Heather Brown

recipe adapted from Cook's Country

Serves 4

1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder
3	tablespoons cornstarch
1/4	teaspoon Salt
2 3/4	cups low fat milk (original recipe uses whole milk; it's super creamy)
1/4	cup heavy cream
1	cup milk chocolate chips
1/2	teaspoon vanilla extract

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

2. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chill Faster, Eat Sooner To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.

Knock Your Socks Off Bundt Cake

brought by Anne Leymaster

1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding
1 cup sour cream
1/2 oil
1 pkg. chocolate chips
1/2 cup warm water
4 eggs

Blend ingredients in order. Spray pan. Bake in bundt pan 350º for 45 minutes (the cake will be gooey when you stick a toothpick in - take it out anyway)

Frosting

1/2 cup cream
1 cup chocolate chips

Boil cream, take pan off burner and add chocolate chips. Stir until melted and then pour the frosting over the cake.

Holiday Muddy Buddies

brought by Becky Wilson

9 cups Chex cereal; can use Corn, Rice or Wheat Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

In a large bow, measure cereal set aside.

In  a large microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir,. Microwavee about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallow resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Orange Crunch Cake

brought by Christina Sorenson

Ingredients:

1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened

1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 tablespoons grated orange zest

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. 

Magnolia's Buttercream Frosting

For 24 cupcakes or Two-layer 9-in cake

• 1 cup unsalted butter, softened
• 6-8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Zesty Cranberry Soup

brought by Heather Brown
Recipe from Staff Meals from Chanterelle


This easy, light dessert soup is a staff natural in the fall when cranberries are plentiful and festive feeligns are running high. We like its tart-sweet flavor and usually serve it with a scoop of vanilla ice cream or lemon or orange sherbet mid-bowl.

1 cinnamon stick (about 3 inches)
6 whole cloves
1 piece (1 inch) fresh ginger, peeled
4 long strips of lemon zest, 1/2 inch wide (peeled using a vegetable peeler)

Tie the above ingredients into a piece of cheescloth. Or place in the pot and make sure to remove then before straining mixture.

2 cups sugar
2 cups water
2 packages (12 oz each) fresh or frozen cranberries
3 tablespoons fresh lemon juice, or to taste

Place sugar, spice bundle, and water in a medium saucepan and bring to a boil over medium-high heat. Boil, stirring constantly, to dissolve the sugar.

Add the cranberries and bring the mixture to a boil. Then reduce the heat to medium and cook until the berries begin to burst, 3-5 minutes. Remove the pan from the heat; you don't want the soup to get too thick.

Let the berries sit for 15 minutes, then strain them through a fine mesh sieve (strainer) into a medium bowl. Press down on the berries as you strain them to release all their juices. Discard the pressed berries (Bean and I actually have been stirring the berries into homemade plain yogurt as a treat!).

You should have about 3 cups of "juice", taste and add fresh lemon juice a tablespoon at a time to get just the right balance of flavors. Cover the bowl and refrigerate to chill the cranberry soup.

When you're ready to serve, pour the soup into shallow bowls (this soup is rich) and float ice cream or sherbet in the middle.

Enjoy!

Caramel Sauce

brought by Stacy Hill
at the RS Board Meeting

1 cup butter

1 cup sugar

1 cup brown sugar

1 1/2 cups heavy cream (not whipping cream)

 

Bring the above ingredients to a boil,reduce to simmer

Simmer for approx. 10 minutes, stirring often during simmer time.

 

Let cool.

 

Can be refriderated or frozen. If frozen - thaw and re-heat.

Enjoy!

Five Minute Fruit Dip

brought by Lindsay Hull

Ingredients

1 package (8 oz) of strawberry cream cheese

1 jar (7 oz) of marshmallow creme

2 TBS of orange juice

1 cup of cool whip

Directions

1. Blend cream cheese, marshmallow creme and orange juice thoroughly using an electric mixer. 

2. Fold in cool whip.

Toffee Apple Dip

brought by Rachel Durazzani
8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath - we prefer the Heath, but it's great with both)

Mix together and serve with apple slices. 

Orange Bars

brought by Heather Brown

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
zest from 1 orange

1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Whisk together flour, granulated sugar, and salt in a bowl. In another bowl beat with a mixer butter, eggs, orange extract and orange zest after combined beat in flour mixer until well blended.Pour batter into prepared pan and bake for 30 minutes, or until light golden brown (mine was done at 25 min) and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened (low fat is fine)
4 tablespoons softened unsalted butter
3 cups powdered sugar (or to taste can add up to 3/4 cup more)
2 tablespoons orange zest
2 tablespoons real orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over bars.

I only used about 3/4 of the frosting on the bars I brought to recipe group. It just seemed like too much frosting [*gasp* if you can have such a thing].

Cake Batter Ice Cream

brought by Jenn Iverson

½ gallon vanilla ice cream (I use light)

½ package dry boxed cake mix (I used Betty Crocker Party Chip)

Mix ice cream with beaters or cookie paddle until smooth. Add cake mix. Return ice cream and refreeze, preferably for at least 12 hours before serving.

Blueberry Tart with Walnut Crust

brought by Heather Brown, adapted from Eating Well

I used all organic ingredients to make it taste even better!

12 servings

Ingredients

Crust

• 1/2 cup walnuts, lightly toasted (see Tip)
• 1 cup graham cracker crumbs, preferably whole-wheat (see Note) (I found this at Whole Foods)
• 1 large egg white
• 1 tablespoon butter, melted
• 1 tablespoon peanut or canola oil
• Pinch of salt

Filling

• 8 ounces reduced-fat cream cheese (Neufchâtel), softened
• 1/4 cup reduced-fat sour cream
• 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided (I found this at Whole Foods)
• 2 cups fresh blueberries

Preparation

1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Tips & Notes

• Make Ahead Tip: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan

• Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
• Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Thanksgiving Traditions: Pie Crust

Perfect Pie Crust

-Jenn Iverson (Master Pie-Crust Maker)

1 cup butter flavored Crisco

2 cups flour (slightly heaping in MA)

1/3 cup water

1/3 teaspoon salt

Combine Crisco and flour with knife or pastry blender. Add water and salt and mix with hands. Cover bowl with plastic wrap and let rest or 30 minutes before rolling out. Makes a double 9" crust. Bake a single crust at 400º for 10 minutes.

Thanksgiving Traditions: Oatmeal Pecan Pie

Oatmeal Pecan Chocolate Chip Pie

-Christina Sorensen

½ (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking Spray

1 c. packed dark brown sugar

1 c. light corn syrup

2/3 c. regular oats

¾ c. chopped pecans

2 Tablespoons butter, melted

1 tsp. vanilla extract

¼ tsp. salt

2 large eggs, lightly beaten

2 large egg whites, beaten into peaks

½ cup chocolate chips

1. Preheat oven to 325

2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under, flute.

3. Combine sugar and remaining 9 ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 for 50 minutes or until center is set. Cool completely on a wire rack.

Pumpkin Squares

- Jenna Mullen

Preheat oven to 350º. Grease a 9x13 pan.

1 package yellow cake mix (save 1 cup for topping)

1/2 cup butter

1 egg

Mix together and then press into the bottom of the pan. I like to soften the butter a little and mash it together with a fork. Then I use my clean fingers to press it in.

2 cups pumpkin

1 teaspoon salt

3/4 cup evaporated milk

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

Mix the ingredients together and pour over the crust.

1 cup cake mix

1 teaspoon cinnamon

1/4 cup sugar

1/4 cup butter

Crumble together and sprinkle on top of the filling. Bake for 45 minutes or until set.

Fruit Salsa and Cinnamon Chips

Fruit Salsa

2 kiwis, peeled and diced
2 apples, peeled, cored, and diced
1 pound strawberries, diced
8 oz raspberries (lightly chopped)
2 Tablespoons white sugar
1 Tablespoon brown sugar
3 Tablespoons fruit preserves, any flavor

(you can chop the fruit in a food processor. Just don't blend them too long because they will turn to liquid. Just chop enough that they are in small pieces)

Cinnamon chips
10 flour tortillas
cooking spray
1 cup cinnamon sugar

1. In a large bowl thoroughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill for 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with cooking spray. Sprinkle with desired amount of cinnamon sugar. Spray again lightly with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. (Cut wedges with a pizza cutter- it makes it much faster)
4. Bake in the preheated oven 8-10 minutes or until the chips get crisp. Repeat with remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa.

Courtesy of Heather Koelliker's awesome Aunt Sandra