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Born in Maryland but became a Pennsylvanian in 1993. Have a great family with children and grandchildren!  Interests in sewing and quilting. Like watching NASCAR races. 
Showing posts with label desert. Show all posts
Showing posts with label desert. Show all posts

Friday, January 10, 2014

Peachy Cream Cheese Pie

I saw this on Pinterest today and followed the pages to finally get the recipe on the Recipe.Com site. It looks delicious and so easy. Gotta try it!

peachy cream cheese pie

This easy pie with its no-bake cream cheese filling makes a refreshing summertime dessert.

Recipe from

Servings: 8
Prep Time: 20 mins


  • 3/4 cup vanilla wafer crumbs (about 17 cookies)
  • 2/3 cup ground toasted almonds
  • 1 tablespoon sugar
  • 1/3 cup margarine or butter, melted
  • 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup sugar
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 cup frozen whipped dessert topping, thawed
  • 3 cups peeled, sliced peaches
  • 1/4 cup orange marmalade
  • Raspberries (optional)


In a medium bowl stir together wafer crumbs, toasted almonds, and the 1 tablespoon sugar; add melted margarine. Toss to mix well. Spread mixture evenly in a 9-inch pie plate, pressing onto bottom and up the sides of the pie plate. Bake in a 375 degree F. oven for 4 to 5 minutes or until edges are light brown. Cool completely on a wire rack.

Meanwhile, in a medium bowl beat cream cheese, 1/4 cup sugar, and orange juice concentrate with an electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled crust. Cover surface with plastic wrap and chill at least 1 hour or up to 24 hours. Just before serving, arrange peach slices over filling. In a small saucepan, heat and stir the orange marmalade just until melted; brush onto peaches. If desired, garnish with raspberries. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 389, Fat, total (g) 26, chol. (mg) 22, sat. fat (g) 10, carb. (g) 37, fiber (g) 2, pro. (g) 5, vit. A (RE) 237, vit. C (mg) 12, sodium (mg) 235, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000

Thursday, May 24, 2012

Alex's Mocha Melted Ice-Cream Cake with Chocolate Marshmallow Frosting

Looks like I am taking an interest in recipes ;-), especially deserts! This just looked so good!!

Incredible Melted Ice-Cream Cake
by Anne Byrn

1 package (18.25 ounces) plain white cake mix (one without pudding in the mix!)
2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)
1 tablespoon instant coffee or espresso powder
3 large eggs
2/3 cup mini chocolate chips
Chocolate Marshmallow Frosting (see below)

Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. (Or just use Pam with Flour - I love this stuff!)

Place the cake mix, melted ice cream, instant coffee, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Add chocolate chips and mix just until it's best combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile prepare the Chocolate Marshmallow Frosting: Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving. 

Marshmallow Frosting
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows or 3/4 cup marshmallow fluff
4 tablespoons (1/2 stick) butter
1/4 cup whole milk or whipping cream
1 teaspoon pure vanilla extract

Sift the sugar and cocoa powder together into a large mixing bowl.

Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

Use at once to frost the top of the cake of your choice.For the garnish, I used marshmallow fluff to "glue" on chocolate covered coffee beans.

Tuesday, March 06, 2012

Easy Cheese Danish

This recipe is just SO good and it is easy!!! You just have to try it. I got the recipe from  and made it the other day. My husband just loves it. Everyone who eats it, just loves it. I love it!

You can go to the link: or just see the recipe below:

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes from the blog:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Tuesday, February 28, 2012

Easy Caramel Buns

Caramel Buns

1/4 cup butter

1/4 cup brown sugar

2 Tbsp. maple syrup
1/2 tsp. cinnamon
1 (7.5 oz) can refrigerated biscuits

First, melt the butter on a dinner plate. Add the brown sugar, syrup and cinnamon. Mix it with the butter on the plate. Place the biscuits on top of the caramel mixture. Microwave on high for 3 1/2 minutes. 

The link that the recipe came from is: 

2 ingredient lemon bars – hmmm good

I tried this recipe last week and everyone just loved it!

Two-Ingredient Lemon Bars
FYI – I did try this recipe and it was so delicious! And it was easy!. You have to try it!
This simple, two-ingredient lemon bar is a nostalgic recipe for me. A friends mother had made these lemon bars for a birthday party, and my mom asked for the recipe. I remember my mom telling me that it was easy enough for me to make – it was one of the first recipes I remember making mostly on my own. As a result, every time I make these bars, I recall every detail of the birthday party from the games we played and the weather to the park where it was held.
While I don’t expect, you to get all nostalgic putting together this easy recipe, it is one of the easiest bar recipes I have ever found. All you need it an angel food cake mix and a can of lemon pie filling.
Mix them together and bake in a 9×13 cake pan at 350 degrees for 20 minutes. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).

Sunday, February 12, 2012

The next best thing to Robert Redford dessert

Yes, that is the name of this dessert. It sounds really good and I plan to try it. Here is the recipe:

The Next Best Thing to Robert Redford
5.0 from 9 reviews

Recipe type: Dessert
Author: Itsy Bitsy Foodies
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
Serves: 24-32
This rich, creamy and chocolaty dessert definitely isn’t for the weak. A little bit of the buttery cookie crust topped with vanilla-chocolate pudding and whipped cream goes a long way.
  • Bottom Layer
  • 1 cup unsifted flour
  • 1/2 cup butter, softened
  • 1 cup finely chopped pecans or walnuts
  • Middle Layer
  • 1 8-ounce package cream cheese, softened
  • 1 cup sugar
  • 4 1/2 ounces homemade whipped cream
  • Top Layer
  • 1 large package instant vanilla pudding mix
  • 1 large package instant chocolate pudding mix
  • 3 cups cold milk
  • Garnish layer
  • Roughly 4 1/2 ounces homemade whipped cream
  • Chocolate shavings
Bottom Layer
  1. Mix together the flour, butter and chopped nuts until the dough is crumble-like.
  2. Press the mixture into a greased 9×13-inch pan.
  3. Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden.
  4. Let the cookie crust cool.
Middle Layer
  1. Beat the sugar into the cream cheese until it is smooth.
  2. Fold in the whipped cream.
  3. Spread the mixture over the cooled crust.
Top Layer
  1. Beat the milk into the pudding mixes until the mixture is smooth and thickened.
  2. Spread the pudding over the middle layer.
Garnish Layer
  1. Spread whipped cream over the top.
  2. Sprinkle the the dessert with grated chocolate candy bar, such as Baker’s Real Semi-Sweet Chocolate Shavings.
  3. Cover the layered dessert and refrigerate it until you are ready to serve it.