Homemade Donuts ~ For Beginners

recipe from sothernplate.com

I don't often eat donuts. If I do, I like them simple. No sprinkles please! I have been wanting to make my own for a while now and this recipe is a great way to start and is foolproof. I wasn't expecting much from the ingredients and method but was pleasantly surprised at how delicious these were. They were gone in no time!

Ingredients:

 vegetable oil

canned biscuits - any kind but the flaky layer ones

4 TBLS melted butter

sugar

cinnamon

Mix together the sugar and cinnamon in a small shallow bowl. I like mine a darker brown color meaning more cinnamon than sugar. Make it the flavoring to your preference.

Fill up a large skillet with about 1/2 inch of vegetable oil. Heat on medium high. 

While oil is heating. open your biscuits. Separate them and cut holes into the center of each. I used star shaped cookie cutters. Any shape will do as long as you have cut a small hole in the centers.

Place donuts in the oil. When the sides facing the pan are golden brown, flip them and brown the other side. When both sides are browned, remove the donuts and place them on paper towel.

As soon as the donuts are cool enough to handle, use your fingers to dip one side in the melted butter. Shake them a bit to remove the excess butter and then dip them in the sugar/cinnamon mixture, coating them well. Them repeat the steps to cover and coat the other side until all donuts are finished.

Eat warm or store them immediately in an airtight container for later.

Easy and so yummy!!

NOTE: I also repeated the process for the donut holes after making the donuts themselves.

Cranberry Streusel Muffins

These are Thanksgiving inspired muffins. You see, I love most fruits but I don't necessarily care for them "in" foods. Whole that is. As a sauce or flavoring, I am fine, even a topping...but chunks of fruit in a recipe and I rarely will even sample it. Weird? Probably.

These muffins have cranberry sauce without the whole cranberries in them. Simple to make and delicious!

Ingredients:
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup butter, melted
1/4 cup granulated sugar
1 cup sour cream
1/4 cup milk
2 large eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp.salt
1 cup cranberry sauce

Preheat oven to 375 degrees. Line a standard muffin tin with cupcake liners. Set aside.

In a small bowl, combine the brown sugar and cinnamon. Set aside.

In a larger bowl, combine melted butter, sugar, sour cream, milk, eggs and vanilla. Then mix in the baking powder & soda, and salt. Stir in the flour until just combined. 

Fill each cupcake liner about 1/3 full with the batter. Spoon 1 TBLS. of the cranberry sauce over each 1/3 filled liner. Sprinkle each with a little of the brown sugar mixture you set aside at the very beginning. Spoon remaining batter over each liner. Then top with remaining brown sugar mixture.

Bake for 20 minutes or until muffins are lightly browned on top. 

Cool for a few minutes and serve.

Raspberry Swirl Cheesecake Bites

recipe from annies-eats.com

Raspberry and cheesecake. What a combo! I saw these on a fellow food blogger's post and couldn't resist making them. They are nothing short of amazing! I thought these were so much fun to make too. 

I have only one regret. After pulling these out if the oven to cool, I set them on a wire rack right in line of my air conditioning. They cooled down much too quickly causing them to sink in on the tops. If you want them to have the full rounded top, make sure they are set somewhere warmer than I did. The flavor (which was spot on) was not affected in any way, which is what really matters.

For the crust:

1 1/2 cups graham cracker crumbs

4 TBLS. unsalted butter, melted

3 TBLS. sugar

For the raspberry swirl:

6 oz. fresh raspberries

2 TBLS. sugar

For the filling:

2 lbs. cream cheese, at room temperature

1 1/2 cups sugar

pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature

Preheat oven to 325 degrees. Line cupcake pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottoms of the cupcake liners. Press the crumbs down with the bottom of a drinking glass. Bake until just set, about 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender. Process until smooth.

To make the cheesecake, beat the cream cheese on medium high speed in a bowl with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after adding each one.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marble effect.

Bake until the filling is set, about 20 - 22 minutes, rotating the pan about halfway through. Transfer to a wire rack to cool. Let cool to room temperature.

Chill in the refrigerator for at least 4 hours before serving.

Eclair Cake

Good morning and happy Friday!

I am revisiting a recipe I posted years ago. One of the first desserts I made that didn't come from a box or package mix. I am sharing it again as I have tried the countless versions of this I have found on Pinterest and they all come up short in some way. I got this recipe from a friend of my stepmom's who has her own resort/restaurant. Every time I make it, someone asks for the recipe. Layers of vanilla pudding, graham cracker cake and topped with rich chocolate, who can resist?

Make sure you follow the directions by chilling this overnight or for a minimum of 8 hours. If you don't, the graham cracker layers don't soften into a cake like texture and that is really the key to this being so delicious! Most people have no idea the recipe even contains graham crackers. 

Easy to make and even more fun to eat!

Ingredients for the base:
1 box graham crackers
2 pkg. French vanilla instant pudding
2 3/4 cups milk
1 (12 oz) Cool Whip, thawed

Mix instant pudding with milk as directed on package EXCEPT use 2 3/4 cups milk where it is called for on the package. Add cool whip and mix well. Place a single layer if graham crackers on the bottom of a 9 x 13 inch pan. Do not crumble, leave whole. (you may  have to break off sections to make a full layer) Spread 1/2 of the pudding mixture over the graham crackers. Cover with another layer of graham crackers and then the remainder of the pudding mixture. Top with a third layer of graham crackers.

Ingredients for frosting:
2 pkgs. premelted unsweetened chocolate
2 TBLS. margarine, softened
2 TBLS. white Karo syrup
1 1/2 cups powdered sugar
3 TBLS. milk
1 tsp. vanilla

Beat all ingredients until smooth. Spread evenly over the top layer of graham crackers.

The frosting should make just enough to cover the top. Refrigerate overnight. 

Scarecrow Treats

recipe from landolakes.com

These Halloween cookie bars, topped with candy corn, are chewy and delicious. Oh, and contain peanut butter! Need I say more?

Ingredients for crust:

1/2 cup butter, softened

1 (18.25 oz) pudding in the mix yellow cake mix (box will say moist)

1 egg

3 cups miniature marshmallows

Ingredients for topping:

1/2 cup light corn syrup

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup creamy peanut butter

2 tsp. vanilla

2 cups crisp rice cereal

2 cups salted peanuts

1 cup candy corn

Preheat oven to 350 degrees. Combine butter and cake mix in a large bowl. Beat on low speed until well combined. Add egg and mix well.

Press onto bottom of 15x10x1" pan. Bake for about 15 minutes or until edges are slightly browned. Remove from oven and immediately sprinkle marshmallows over hot crust. Return to the oven and bake an additional 1 -2 minutes or until marshmallows puff.

Combine corn syrup, sugar and brown sugar in a large saucepan. Cook over medium heat, stirring until it comes to a boil, about 2 - 4 minutes. Remove from heat. Stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallow layer; spread to cover. 

Cool completely and cut into bars.

Spooky Pumpkin Cheesecake Bars

recipe slightly adapted from myrecipes.com

Go ahead and laugh. It's ok. I had a typical "me" moment the other day while making these. Short on time, I went to decorate these before work and realized I had bought regular sized chocolate chips instead of minis. The result is quite silly looking! I am still chuckling now looking at them.

Despite my googly eyed ghosts, these pumpkin cheesecake bars are absolutely amazing. Like lick the fork and maybe even your plate amazing. Creamy pumpkin with an oreo crust and topped with cool whip. Everyone who tried them loved them.

Ingredients for crust:

20 creme filled sandwich cookies

2 1/2 TBLS. unsalted butter, melted

Ingredients for filling:

2 (8 oz.) pkg. cream cheese, at room temperature

1 cup sugar

1 cup canned pumpkin pie filling

3 large eggs, at room temperature

1 tsp. vanilla extract

3 TBLS. all purpose flour

1 tsp. pumpkin pie spice

1/4 tsp. salt

Preheat oven to 350 degrees. Line an 9 inch square pan with foil so that it overhangs on the sides. Mist with cooking spray.

To make the crust: process the cookies in a food processor until ground. Pulse in butter. Press evenly into the pan. Bake until firm, 10 - 12 minutes. Cool slightly.

To make the filling: Beat cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Beat in   pumpkin.Then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

Pour mixture over the slightly cooled crust. Put the pan in a large rimmed baking sheet and put in the oven. Pour hot water into the larger baking sheet until it's nearly filled. (This will prevent your cheesecake from cracking) Bake cheesecake until set around the edges but jiggles slightly in the center, about 40 - 45 minutes. Remove pan from sheet and cool completely on a wire rack. Cover with plastic wrap and chill until firm. At least 3 hours.

To make ghosts, pipe whipped cream onto bars in a circular motion. Use MINI chocolate chips for eyes.

Chocolate Lovers: Dark Chocolate Chocolate Chip Zucchini Bread

I know I should have posted this earlier in the season. If you love chocolate as much as I do, you'll understand. I have made traditional and chocolate zucchini bread before and love them both. But as Emeril says, "Let's kick it up a notch!" Or two or three.

This moist double chocolate, dark chocolate chip bread is a chocolate lover's dream. I added just a few chocolate chips so it wasn't overwhelming. They add a punch of flavor here and there. 

This might not be for everyone. It sure was for me!

Ingredients:
2 cups shredded zucchini
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup dutch process cocoa powder
3 large eggs
2\3 cup sugar
1/2 tsp. vanilla extract
1/4 cup unsalted butter, melted and cooled
1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

To remove the excess moisture from the zucchini, squeeze between two paper towels until most of the liquid is gone. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder. 

In a separate bowl, whisk together the eggs, sugar, vanilla and butter. Stir in zucchini. Gradually whisk in the flour mixture. Fold in the chocolate chips. The batter will be thick.

Grease or spray a 9 1/2" x 5 1/2" loaf pan. Spoon in the mixture. 

Bake for 55 - 60 minutes or until toothpick inserted into the center comes out clean. 

Remove from oven and cool about 1/2 an hour before removing from pan. Place on rack and cool completely before slicing.

Moist Banana Bread

I know, another banana bread recipe. I couldn't help myself! Nicole, over at Daily Dish Recipes made me do it, I promise. Between her amazing photos and witty commentary, I don't stand a chance. While visiting (like almost daily) her website I stumbled upon her version of banana bread and couldn't resist. 

This bread just may be the perfect banana bread. Super moist and absolutely delicious. 

Ingredients:
1 1/4 cups mashed bananas
1 cup sour cream
1/4 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts, optional

Grease and flour a 9 x 13 inch or (2) 7 x 3 inch loaf pans. 

Combine the mashed banana and sour cream. Mix well. 

In a separate bowl, cream the margarine and sugar together until smooth. Add one egg at a time, beating well after each addition. Add vanilla and mix. Add banana mixture and mix again. 

In a third separate bowl, combine flour, baking soda, baking powder and salt. Add to banana mixture and stir well. Pour the batter into the prepared pan(s). 

Bake at 350 degrees for 50 minutes or until toothpick inserted into center comes out clean. 

Chocolate Covered Pretzel Pie

recipe from tidymom.net

While perusing Pinterest and seeing this pie, I just knew it had to be mine. Crunchy pretzels and smooth chocolate custard are an irresistible combo. This decadent pie was everything I hoped it would be. I think the pretzel sticks versus the traditional pretzel shape would be more fitting for the top, appearance wise, but I was out after making this and beggars can't be choosers. You know? 

You really need to make this pie! Did I mention chocolate ganache...

Ingredients:

4 oz. (3 cups) broken pretzel sticks

3/4 cup light brown sugar, divided and lightly packed

1/2 cup (1 stick) unsalted butter, melted

1/4 cup cornstarch

2 TBLS unsweetened cocoa

pinch of salt

2 1/2 cups whole milk

4 egg yolks

3 oz. bittersweet chocolate, chopped

4 oz. semi sweet chocolate, chopped

1 1/4 cups + 2 TBLS heavy whipping cream, divided

1 tsp. vanilla extract

2 TBLS confectioner's sugar

Preheat oven to 350 degrees. Blend pretzels, 1/4 cup brown sugar and butter in a food processor until they resemble fine crumbs. Press mixture firmly into bottom and up the sides of a 9 inch pie pan. Bake 10 - 15 minutes. Cool.

In a medium saucepan, whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt and milk. Put over medium heat and stir just until sugar is dissolved, about 2 minutes. Whisk in egg yolks.. Cook, stirring constantly until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custards cools.

While custard cools, make the chocolate ganache to cover the crust. Place semi sweet chocolate in a medium bowl. Heat 1/4 cup + 2 TBLS of heavy whipping cream in the microwave about 30 seconds (just until it boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using a spatula to spread chocolate up the sides and bottom of crust. Place in refrigerator until set.

Pour custard into cooled crust, over the hardened ganache and press plastic wrap directly onto the surface, making it flat. Chill until firm, at least 4 hours.

Whip the remaining cream and confectioner's sugar sugar until soft peaks form. Spread over the pie and garnish with extra pretzels and chocolate shavings. 

Pistachio Pudding Cake

You might remember awhile back when I shared this recipe for Pistachio pudding cake. Well being the pistachio freak fanatic that I am, I had to try another go with a different version. This one is a single layer cake. A little moister and also easier. With pistachio in the cake and the frosting, you get a smooth but not overwhelming pistachio taste in every bite. I would have gladly hidden in the closet and eaten this whole cake myself. 

I did not make the cake from scratch completely. You won't be able to tell the difference though. 

Cake Ingredients:
1 (4 oz.) pkg instant Pistachio pudding
1 yellow cake mix
1 cup canola oil
1 cup club soda
3 eggs

Frosting Ingredients:
2 packets Dream Whip
1 1/2 cups milk
1 pkg instant Pistachio pudding
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. 

In a large bowl, mix together pudding packet and cake mix. 

Lightly beat the eggs together in a separate bowl and then add them to the dry mixture. Add oil and club soda, mixing well.

Spray a 9 x 13 inch pan and pour mixture into it. Bake 45 minutes or until toothpick inserted in the middle comes out clean. 

Let the cake cool completely before frosting.

For the frosting:
Mix Dream Whip and milk in a large bowl with a mixer. Beat until thick. Add pudding packet. Frost cooled cake. If desired, sprinkle with chopped nuts.

Cinnamon Bites

Almost every week, I bake. Sometimes I spend hours making a layer cake and sometimes it's something much simpler, but I like to have homemade "snacks" whenever possible. Not only do I enjoy baking as often as possible, but I know my guys like it too.  

For the busier days, these cinnamon bites work great. Easy to mix up a batch and a great lighter snack for anytime of the day. Adding the cereal gives them a little extra grit that we loved.

Ingredients:

1 1/3 cups flour

1 cup crispy rice cereal, crushed

2 TBLS sugar

3 TBLS baking powder

1/2 tsp. salt

1/4 cup butter flavored Crisco

1/2 cup milk

1 tsp. ground cinnamon

1/2 cup sugar

1/4 cup butter, melted

Preheat oven to 425 degrees.

Mix flour, cereal, 2 TBLS sugar, baking powder and salt in a large bowl. Add in Crisco with a fork until mixture is coarse. Add milk, and stir until moistened.

Roll dough into 1" balls.

Mix cinnamon and 1/2 cups sugar in a small bowl. Drop balls into melted butter and then into cinnamon mixture, completely coating them each time. 

Place balls on cookie sheet (sprayed with non stick cooking spray).

Bake 15 - 18 minutes or until toothpick inserted into the middle comes out clean. 

Cool a few minutes in pan, then remove to a wire rack to cool completely. 

This is Spencer's contribution. He always brings his cars out to play on the wire rack!

Chocolate Sugar Cookies

I know what you are thinking. Why am I making sugar cookies in the middle of August? Because I'm a rebel like that, that's why. Actually I was hanging out over at Daily Dish Recipes again. Nicole (being her awesome self) always inspires me. She has these cookies as part of her Christmas baking spree last year and I couldn't stop thinking about them, so I just gave in and made them. They don't exactly remind me of Christmas in the traditional sense and I can tell you right now, I will be making them year round, rebel or no rebel. They are amazing! Soft and chewy....delicious.

Nicole's recipe is surprisingly simple for a sugar cookie. A great cookie recipe that won't take you all day. It was so easy that I had enough time to eat all the cookies in the above picture. :) Then I went for a walk and came back and ate some more. 

Ingredients:
1 1/4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cup sugar
2 sticks butter, room temperature
1 egg
1/2 cup cocoa

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray. Line with parchment paper.

In a large bowl, mix flour, baking soda, baking powder, salt and sugar. Using low speed your mixer, add the butter. Then add the egg and mix well.

Add cocoa, mixing until dough sticks to itself (as opposed to everything else).

Using an ice cream scoop, place balls of batter on parchment lined sheet about 2 -3 inches apart. Moisten the back of a spoon and gently flatten each ball just a  little bit.

Bake 8 -10 minutes. Remove from oven and allow to cool a few minutes before transferring to a cooling rack to cool completely.

Cream Cheese Rhubarb Pie

After my success with these Cake Batter Truffles, I was asked by the same co-worker to make him a rhubarb dessert. He even supplied the rhubarb. His young daughter harvested the rhubarb a little early but that didn't seem to affect the end result. This recipe is featured on both cooks.com and Taste of Home's website as an award winning recipe. It is part pie and part cheesecake really. Whatever it may be, it is deliciously divine. 


Ingredients for pie:
1/4 cup cornstarch
1 cup sugar
pinch of salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (cut into 1/2 inch pieces)
1 unbaked deep dish 9 inch pie shell


Ingredients for topping:
1 8 oz. pkg. cream cheese, softened
2 eggs
1/2 cup sugar
whipped cream
sliced almonds


In a medium saucepan, combine cornstarch, sugar and salt. Add water and stir until thoroughly combined. Add rhubarb. Cook on high, stirring often, until mixture boils and thickens. (TIP: this step took about 6 minutes for me. The rhubarb will sweat, breaking it down into liquid. At first it seems like nothing is happening but give it some time and the mixture will turn out to be a little thicker than set pudding.)


Pour mixture into pie shell and bake at 425 degrees for 10 minutes.


While the pie is in the oven, beat softened cream cheese, eggs and sugar for topping until smooth. After removing the pie from the oven, reduce heat to 325.


Pour topping mixture over warm pie from oven and return to oven. Bake for 35 minutes or until set. Cool on counter. 


After pie has cooled, chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Peanut Butter Chocolate Chip Muffins

Three of my great loves. Peanut butter, chocolate and muffins. They were so delicious that I wondered why I hadn't thought of this earlier. Beware, you can't eat just one. Breakfast, dessert or light snack. How about all three?


Ingredients:
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup brown sugar
6 TBLS. butter, melted and cooled
1/2 cup creamy peanut butter
2 large eggs
1 cup milk
3/4 cup milk chocolate chips


Preheat oven to 375 degrees. Line standard muffin tin with liners.


In a large bowl, whisk together flour, baking powder, salt and brown sugar. 


In a separate medium bowl, whisk together melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.


Divide batter evenly among liners. Each should be filled right to the top. Mmmm....muffin tops!


Bake 17-20 minutes or until toothpick comes out clean. Cool on wire rack.

Dark Chocolate Cupcakes with Coconut Buttercream

I totally swiped this recipe from Amy at fearlesshomemaker.com. Dark chocolate? Coconut? Oh yeah, I'm in. I did very little altering as she knows what she is doing. 

These are absolutely amazing. Moist dark chocolate paired with creamy coconut frosting. The combination of textures and flavors, you can't get that from a box. Plus, these are cupcakes, and I have never been one who could pass up a cupcake. Like ever.

Make sure you give yourself some time to make these. Your life will be changed for the better.

Ingredients for cupcakes:

1 stick unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

1/2 cup dutch-processed cocoa powder

3/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

2 eggs

3/4 cups granulated sugar

1 tsp. coconut extract

1/2 tsp. vanilla extract

1/2 tsp. kosher salt

1/2 cup sour cream

1/2 cup sweetened flaked coconut

Directions for cupcakes:

Preheat oven to 350 degrees. Line muffin pan with liners.

Combine butter, chocolate and cocoa in a heat proof  bowl. Set bowl over saucepan of barely simmering water. Heat until combined and whisk until smooth. Set aside to cool until just warm to the touch.

Whisk flour, baking soda and baking powder in a small bowl. Whisk eggs in a separate bowl. Add sugar, vanilla and salt to eggs and stir well. Add cooled chocolate and whisk until combined.

Sift about a 1/3 of the flour mixture over the chocolate mixture and whisk until combined. Add sour cream, then remaining flour mixture. Whisk until thick. Add coconut, mixing well. 

Divide batter evenly among muffin cups. Bake 12 - 14 minutes or until toothpick inserted into center comes out clean.

Ingredients for coconut buttercream:

1 1/2 sticks unsalted butter

2 cups confectioner's sugar

1/2 tsp. coconut extract

1/3 cup sweetened flaked coconut

Directions for buttercream:

Beat butter with a mixer on medium-high until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time beating well after each addition, about 5 minutes.

Add coconut extract and beat until buttercream is smooth. Add coconut and blend until well combined. 

Frost cooled cupcakes.

American Flag Cheesecake Bars

recipe from myrecipes.com

Happy Independence Day to my American friends! Hope you all have a wonderful and safe day and remember to thank those who have helped keep us safe while putting their lives on the line. Past and present.

To celebrate the occasion, I made these delicious (and cute) cheesecake bars. Definitely patriotic!

As usual, my decorating skills are lacking.  I used seedless raspberry jelly but still have squiggly, bulging flag lines. Hey, it's not really bothering me much...they still look good, right? Next time I will use an even finer decorating tip and hope for the best.

Ingredients for Crust:

1/2 cup whole almonds

1 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1/4 tsp. salt

8 TBLS. (1 stick) unsalted butter, melted

Ingredients for Filling:

3 - 8 oz. packages cream cheese, at room temperature

3/4 cup sugar

3 large eggs, at room temperature

2 TBLS. lemon juice

2 tsp. vanilla extract

1/4 tsp. salt

80 fresh ripe blueberries (about 1 cup)

1 cup seedless raspberry jelly

Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with foil, leaving a 2 inch overhang on the 2 long sides. Spray with non stick cooking spray.

Crust: Pulse almonds in a food processor until finely chopped. Add flour, brown sugar and salt. Process until well combined. Add butter and pulse just until mixture comes together. Should be somewhat crumbly yet and not able to be formed into a ball. Press mixture evenly over bottom of prepared pan. Bake 25 minutes or until set. Let cool completely on a wire rack.

Filling: With an electric mixer on high speed, beat cream cheese and sugar until smooth. Scrape sides of the bowl. Add eggs one at a time on medium- low, mixing until just combined. Beat in lemon juice, vanilla and salt.

Spread cream cheese mixture evenly over the cooled crust. Tap the pan on the counter 3-4 times to remove any air bubbles. Place pan in a large roasting pan and transfer to oven. Pour hot tap water in the roasting pan until the baking pan bottom is covered up to about an inch. 

Bake for 40 minutes or until filling is set. Cool completely on a wire rack and then cover with foil and chill a minimum of 6 hours. Overnight is even better.

Using the overhanging foil on the 2 sides, remove the cheesecake from the baking pan. Heat a large sharp knife under hot water, then dry the knife. Trim off the edges of the cheesecake. Cut into 16 bars, heating and drying the knife after each cut. (This keeps your bars cut with an even edge)

Decorate each bar with 5 blueberries for the star in the upper left hand corner to resemble stars. Place jelly in a ziploc bag and snip off about 1/6 of a bottom corner. Pipe jelly in thin lines to resemble a stripes on a flag. 

Pretzel S'mores

 recipe slightly adapted from lovefromtheoven.com

When I was a kid, we spent at least a month of our summer camping. I have so many good memories from those summers. Of course some of them involve the food. Something about the open fire that made every meal delicious no matter what it was. 

S'mores were and still are an all time favorite.While this version of s'mores is a bit more advanced, the concept is there. You make this in your kitchen instead of over an open fire and they are fantastic the next day too.

Ingredients:
pretzels
jumbo marshmallows (I used vanilla/caramel)
chocolate bars
melting chocolate
chocolate sprinkles

Cut jumbo marshmallows into 3 equal portions. Sit them on top of a pretzel, then set some chocolate bar pieces on top of the marshmallow. Microwave for a few seconds. Take them out and put a second pretzel on top. Let set, putting them in the freezer while you melt some melting chocolate.


After melting the chocolate, remove pretzel stacks from the freezer and dip them in the melting chocolate, completely coating them on all sides. 


Place on wax paper and sprinkle with chocolate sprinkles, if desired. Let set completely.


Store in an airtight container in or out if the refrigerator. I kept mine overnight on the counter. Simply delicious!