Recipe of Food Dessert; New York Style Cheesecake

12 Servings

Ingredients:
(c=cup)
1. 1 1/4 c Graham cracker crumbs
2. 1/4 c Sugar
3. 4 8-ounces packages Cream cheese
4. 1 14-ounces can Sweeted condensed milk
5. 4 Eggs
6. 1/3 c Unsifted flour
7. 1/3 c Butter
8. 1 tbsp Vanilla
* For lighter cheesecake add:
1 8-ounces container Sour cream  
1/4 c Lemon juice

Directions:

• Heat oven 350° F. For New York Style Cheesecake omit lemon juice & sour cream.
   
•  Mix  melted butter  with graham cracker crumbs & press into the bottom of a 12" springform pan. 
• Beat the 4 packages of cream cheese until fluffy. 
• Gradually add the condensed milk & beat until smooth. 
• Add  the eggs &  the 1/3 cup of flour and vanilla & mix well.


• Pour into the pan and bake 60 minutes until lightly browned. 
• The center may not seem completely set. 
• Remove from oven and cool on a wire rack until completely cool. 
• Run a knife around the edge of the cake but do not remove the rim. 
• Chill for several hours or over night. 
• Remove the rim and slice into small pieces.This cake will provide 12 up to 16 pieces. 
• Top with your favorite fruit if desired.

•  For a lighter, lemony cheesecake - heat oven to 300° F . 
• Make the crust as instructed above. 
• Beat 2 - 8 oz. packages of cream cheese. 
• Add  3 eggs,14 oz. of sweetened condensed milk, sourcream and the lemon juice. 
• Pour into pan and bake for 50 up to 55 mins unti the cake springs back when lightly touched. 
• Follow the same directions above for cooling, chilling, & serving.

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Easy Dessert Recipe: Mini French Toast Cupcakes

Servings: 48

Ingrediets:
(c = cup)
1. 1 1/2 tsp Baking Powder
2. 1/2 tsp Cinnamon
3. 1/4 tsp Salt
4. 1 1/2 c All purpose flour
5. 1 c Sugar
6. 1/2 c milk
7. 1/2 c Unsalted butter
8. 2 Eggs
9. 2 tsp Maple extract

Directions:

• Heat oven to 350°F & line baking pan with paper liners.
• Mix together baking powder, flour, salt & cinnamon in a small bowl.
• In a large bowl, whisk together sugar, eggs & butter until smooth. 
• Make sure the butter is cool or you ll have scrambled eggs.
• Whisk in maple extract & then alternate between whisking in flour mixture and milk. 
• Make three additions of flour mix & two of milk. 
• Beat up to smooth.
• Scoop batter into prepared mini-muffin pan and bake 12-14 mins up to golden brown and tops spring back when lightly touched.
• Cool the cupcakes on a rack for 10 mins, then remove from pan and cool completely. 

Cinnamon Cream Cheese Frosting

• Makes 3 cups
• 1 package (8 oz.) reduced fat cream cheese, at room temperature
• 4 tbsp (1/2 stick) butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 1 tsp ground cinnamon
• Place the cream cheese & butter in a large mixing bowl. 
• Blend with an electric mixer on low speed until combined, 30 secs. 
• Stop the machine. 
• Add the conFectioners' sugar, a little at a time, blend?ing with the mixer on low speed up to the sugar is well incorporated, 1 min. 
• Add the cinnamon, then increase the mixer speed to medium and blend the frost?ing until fluffy, 1 min more.

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Pumpkin Pie Recipe: Maple-Pumkin Pie Bars

Ingredients:
[c=cup]
1. 4 eggs
2. 1/2 c butter or margarine
3. 1/2 c packed brown sugar
4. 1 pkg. (8 ounces.) PHILADELPHIA Cream Cheese
5. 1 can (15 ounces.) pumpkin
6. 1 pkg. (2-layer size) yellow cake mix7. 1/8 tsp. ground cinnamon
8. 1 pkg. (3.4 ounces.) JELL-O Pumpkin Spice
9. Flavor Instant Pudding
10. 1 env. DREAM WHIP Whipped Topping Mix
11. 1/3 c milk
12. 3 tablespoon. maple syrup

Directions:

Step 1

• Heat oven to 350 degrees F.

Step 2

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Mix cake mix, butter and 1 egg until blended; press onto bottom of prepared pan.  

Step 3

• Beat brown sugar, cream cheese, pumpkin, remaining eggs & dry pudding mix with mixer until blended; pour over crust. 

Step 4

• Bake 40 minutes. or until toothpick inserted in center comes out clean; cool 10 minutes. 
• Use foil handles to transfer dessert to wire rack; cool completely. 

Step 5

• Meanwhile , mix whipped topping mix, syrup & milk in big bowl with mixer on low speed until blended.
• Beat on high speed 4 minutes. or until mixture forms stiff peaks.
• Refrigerate until ready to use.

Step 6

• Spread whipped topping mixture into sprinkle & dessert with cinnamon before cutting into bars to serve.

Step 7
Special Extra:

• Garnish with toasted pecan halves.

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Dessert Recipe: Crunchy Yogutr Sundae

A berry sweet way to start or end day, since this yummy vitamin and mineral-packaged yogurt sundae is both a stupendous breakfast and a extraordinary dessert

Ingredients:

1. 8 strawberries
2. 8c Cinnamon toast crunch cereal
3. 1 1/3 c yoplait 99 percent free fat creamy strawberriy yogurt

Directions:

Step 1

• cut 6 of the strawberry into 4 slices.

• Place 6 strawberry slices in  of two parfait glasses.

• Sprinkle-0.25c (1/4c) cereal over strawberries.

• Pour about-0.3c (1/3c) yogutr over cereal.

Step2

• Create another layer strawberries, yogurt and cereal.
• Top the each sundae with whole strawberry.
• Serve immediately

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Cupcake Recipe Fudge-Bottom Candy Crunch Pie

Ingredients:

1. 2c (8 ounces) cold milk
2. 1 OREO Pie Crust
3. 3 oz. BAKER'S Semi-Sweet Chocolate
4. 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
5. 1 tub (8 oz.) COOL WHIP Whipped Topping
6. 2 milk chocolate English toffee candy bars (1.4 oz. each)

Directions:

Step 1

• Puding and beat milk mixes with whisk 2 minutes. 
• Microwave 2 oz. chocolate on High 1 minute. or until melted when stirred.
• Stir in 1 cup pudding; pour into crust.  

Step 2

• Add half the cool whip and all but 3 Tablespoons. candy to remaining pudding.
• Spoon over layer in crust. 

Step 3

• top with remaining cool whip and candy.
• Melt remaining chocolate; drizzle over pie.
• Refrigerate 60 minutes.

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Dessert Recipe Caramel Apple Mini "Cheesecake"

Ingredints:
 
1 pkg. (10 oz.) frozen puff pastry shells
1 cup milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 Tablespoons. caramel ice cream topping
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
1 Granny Smith or Red Delicious apple

Directions:

 Step 1

• Heat oven to 425 degree F. 

Step 2

• Bake pastry shells as directed on package; cool.

Step 3

• Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. 
• Add dry pudding mix and remaining milk; beat 2 min.
• Refrigerate until ready to use.

Step 4

• Remove top and doughy center from each pastry shell; discard removed pastry.
• Fill shells with pudding mixture; top with apples and caramel topping.
• Serve with pastry tops.

Step 5
Substitute: 

• Substitute 1 cup sliced fresh strawberries and chocolate sauce, or 1 cup cherry or blueberry pie filling, for the sliced apple and caramel topping.

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Butterfinger Cake Dessert Recipe

Ingredients:

1. Chocolate syrup
2. Cool Whip
3. 1 can Sweetened condensed milk
4. 1 jar Caramel ice cream topping
5. 5 Butterfinger candy bars
6. 1 box German Chocolate Cake Mix



Directions:

Step 1

• Bake the cake according to package directions in a 13 x 9 inch pan. 
• When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.

Step 2

• Do the same with the caramel ice cream topping.
• Sprinkle on some of the broken candy pieces.
• When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars.
• Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.

Step 3

• Hint! Put all your candy bars in the freezer.
• When you're ready to use them, take them from the freezer.

Step 4

• Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool.

Step 5

• Enjoy.. :)

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Peppermint Twist Kisses Recipe Dessert

Ingredients:

1. 0.5 c butter, coftened
2. 1/3 c sugar
3. 0.5 tsp peppermint extract
4. 0.5 tsp vanilla extract
5. 1 egg
6. 0.25 tsp salt
7. 36 chocolate kisses
8. 1.25 cups all-purpose flour
9. 4 to 8 drop red food coloring



Directions:

Step 1

• In a large mixing bowl, cream butter and sugar. Add the egg and extract; mix well.
• Combine flour and salt; gradually add to creamed mixture.
• Divide dough in half; tint one partion red.
• Divide each into flour partions. Cover and refrigerate for 1 hour.

Step 2

• Shape each portion into a 9-in. log.
• Place one red log next to one white log; twist gently to create one swirled roll.
• Roll gently until roll become on log.
• Repeat with reaming dough.

Step 3

• Cut each log into nine slices; roll each into a ball.
• Place 1 in. apart one ungreased baking sheets.
• Flatten slightly with a glass. Bake at 350 degree for 10-12 minutes until edges are lightly browned.
• Press chocolate kisses into the center of warm cookie. Remove to wire racks to cool.

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Dessert Banana Bread Best Recipe

Ingredients:

1. 4 ounces (1 cup) sugar.
2. 1 ounce (0.5 cup) walnuts.
3. 8 ounces (2 cup) flour.
4. 4 ounces banana
5. 4 tbs sour milk
6. 2 tsp bakking powder
7. 1 tsp baking soda
8. 1 pn salt
9. 1 ounce butter
10. 2 eggs
11. 1 tsp vanilla

Directions:

Step 1
 In bowl, mix together eggs, sugar, butter, vanilla, milk and bananas, blending well.

Step 2
In large bowl, sift together flour, baking powder, soda and salt. Add banana mixture and blend only to moisten. Add walnuts, if desired.

Step 3
Pour into lightly greased 9"x5" pan and bake at 350 degree F for 1 hr until tester comes clean.

Step 4.
Enjoy

Note: For sour milk, add 1 tsp vinegar to fresh milk. Crunchy and sweet on the inside; moist and tender on the inside - delicious!

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Dessert Banana Bread Recipes

Ingredients:

1. 4 ounces (1 cup) sugar
2. 1 tsp pure vanila
3. 1,25 tsp baking powder
4. 2 eggs
5. 1 ounce butter
6. 8 ounces flour
7. 0,25 tsp baking soda


Directions:

Step 1
Mash bananas with fork until smooth

Step 2
Combine with all other ingredients and mix until smooth.

Step 3
Pour into a large greased loaf pan. Bake at 350° F.

Step 4
for about one hour.

Step 5
Enjoy. :)

Recipe By: Mrs. Wood's

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Dessert Recipes Easy Pumkin Trifle 2

Ingredients:
[c=cup]
1. 12 ounces frozen reduced-fat whipped topping
2. 14 1/2 ounces gingerbread cake mix
3. 1-1/4 c water
4. 1 egg
5. 1 tsp ground cinnamon
6. 4 c cold fat-free milk
7. 4 ounces sugar-free instant butterscotch pud
8. 15 ounces solid-pack pumpkin
9. 1/4 tsp each ground ginger

Direcctions:
Step 1

• In a big bowl, combine the cake mix, egg & water, beat on low speed for 30 secs.
• Beat on medium for 2 mins.
• Pour into an ungreased 8-in. square baking pan.

Step 2

• Bake at 350 degrees for 35-40 mins or until a toothpick inserted near the center comes out clean.
• Cool for 10 mins before removing from pan to a wire rack. When completely cooled, crumble the cake. 
• Set aside 1/4  crumbs for garnish.

Step 3

• In a big bowl, whisk milk and pudding mixes for 2 mins or until thickened.
• Stir in pumpkin & spices until well blended.

Step 4

• In a medium bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs & half of the whipped topping.
• Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. 18 servings.

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Easy Dessert Recipes for Kids MMMMonster Jigglers

Ingredients:
[c=cup]
1. 1 tube black decorating gel
2. 1/4 c (1/2 of 3 oz. pkg.) JELL-O Grape Flavor Gelatin
3. 1 pkt. (3 oz.) JELL-O Lime Flavor Gelatin
4. 9 ounces (2 1/2 c) boiling water
5. 32 pieces red string licorice, cut 1/2-inch each

Directions:

Step 1

• Spray insides of 24- 1 ounce. plastic shot glasses with cooking spray; set aside. 
• Add 1-1/3 c boiling water to lime gelatin mix in a medium bowl.
  Stir 2 minutes until completely dissolved.
• Chill 12-15 minutes or until cool but not set. 

Step 2

• Meanwhile, add remaining 1/3 c boiling water to grape gelatin mix in small bowl; stir 2 minutes.until completely dissolved.
• Spoon about 1-1/4 tespoons. into each shot glass; set aside.

Step 3

• Spoon chilled lime gelatin over partially set grape gelatin; refrigerate 180 minutes or until firm.
• Unmold desserts onto tray just before serving.
• Insert licorice into each side for "bolts" & decorate face with decorating gel. Serve immediately.

Step 4

Keep kids safe!:

• For children under 6 years of age, cut JIGGLERS into small bite-size pieces.
• Children should always be seated & supervised while eating. For more information, visit www.KraftKidsSafe.com.

Step 5
Make the glow.:

•  Substitute boiling tonic water in place of tap water. 
• The quinine in tonic water illuminates under black fluorescent party lights.

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Sweets Recipes for Children: Min Cheesecake Bites

Servings: 50
Ingredients:
(c=cup)
Crust:
1. 1/8 c Sugar
2. 1/4 c Butter
3. 1 c graham cracker crumbs
Filling:
1. 1 teaspoon vanilla
2. 16 ounces cream cheese
3. 1 can pie fillin
4. 2 Eggs
5. 1/2 c Sugar

Directions:

• Heat oven to 350 ° F.
• Line mini muffin pan with mini muffin cup.
• Combine graham cracker crumbs, melted butter, & sugar. 
• Add 1 teaspoon crumb mix to each cup. It's ok to be generous. 
• Firmly press down in cup to pack the crumbs.'
• Combine vanilla, cream cheese, sugar, & eggs. Mix well.
• Add 1 tablespoon of cream cheese mixture to each cup. 
• Bake 14 mins at 350° F.
• Top with a dollop of pie filling flavor of your choice. 
• Refrigerate at least one hour prior to serving.

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Dessert Recipes for Kids Caramel-Macchiato Tramisu Parfaits

Ingredients:
 [c=cup]
1. 2 c(8 ounces.) Cool Whip Whipped Topping, thawed, divided
2. 4 ounces. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese
3. 1-1/2 c cold milk
4. 1-1/2 ounces. Baker's Semi-Sweet Chocolate
5. 1/2 c (2 ounces) hot brewed strong Maxwell house Coffee
6. 1 pkg. (16 ounces.) frozen pound cake
7. 1/4 c (1 ounces) caramel ice cream topping
8. 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding

Directions:
Step 1

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
• Add dry pudding mix; beat 1 minute. Gently stir in 2 c Cool Whip.

Step 2

• Mix coffee & caramel topping until blended.
• Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture.
• Cover with half the cream cheese mixture, than 1/3 of the grated chocolate. Repeat.

Step 3

• Top with remaining cool whip & chocolate.
• Refrigerate 240 minutes.

Step 4
Special Extra:

• Garnish each parfait with a fresh raspberry just before serving.

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Dessert Recipe Blueberry Coffee Cake

Ingredients:
1. 2 cups Sugar
2. 2 large Eggs
3. 1/2 cup Butter
4. 2 teaspoons Vanilla extract
5. 2 cups Flour
6. 1/2 teaspoon Salt
7.  2 teaspoons Baking Powder

8. 8 ounce Cream cheese
9. 2 cups Blueberries
10. 1 1/2 teaspoons Cinnamon
11. 3 tablespoons Sugar

Direction:
Step 1.
Preheat oven to 350°. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.

Step 2.
In bowl stir together baking powder, flour and salt; set aside.

Step 3.
In a large bowl beat  butter and cream cheese with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar and eggs; beat until combined.  beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries.

Step 4.
The batter will be very thick. Pour into the pan and smooth the top.

Step 5.
In  bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter.

Step 6.
Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Step 7.
Enjoy.

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