Blueberry Energy Shake

1 cup blueberries
2 cups cold milk
1/4 cup peanut butter
1 1/2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Place all ingredients into the container of electric blender and blend on high until smooth. Serve immediately.
Makes 2 servings.

Banana Breakfast Shake

1 1/2 cups fat free skim or 1% lowfat milk
1 peeled and sliced medium banana, frozen*
1/2 teaspoon vanilla extract, optional
1/4 teaspoon almond extract, optional
Cinnamon for garnish, optional
In a blender container, combine all ingredients, except cinnamon. Blend until smooth, about 20 seconds.
Pour into glasses and garnish with a sprinkle of ground cinnamon, if desired.
Makes 2 servings.

*Wrap sliced banana in plastic wrap or place in a freezer storage bag. Freeze several hours or overnight.

Apple Pie a La Mode

1 (11.5-ounce) can Apple KERNS from LIBBY'S All Nectar, chilled
2 large scoops vanilla ice cream or frozen yogurt
1 tablespoon packed brown sugar
1/2 teaspoon ground cinnamon
Place nectar, 2 large scoops of ice cream, sugar and cinnamon in blender; cover. Blend until smooth.
Makes 2 servings.

Chocolate Cheesecake Milkshake

1/2 oz. pkg. cream cheese
2 cups milk
6 scoops chocolate ice cream

Directions

Place cream cheese and 1 cup milk in a blender. Blend until smooth. Place the remaining milk and ice cream in blender, and continue to blend until smooth.

Tropical Breeze Milkshake

5 cups chocolate or vanilla ice cream
2 1/2 cup milk
1 1/4 cup canned unsweetened coconut milk
1 large pineapple, peeled, cored, chopped
5 ripe bananas, peeled
3 medium mangos, peeled, seeded, chopped
32 strawberries, hulled

Directions

Blend 1 1/4 cups ice cream, 1/2 cup plus 2 tablespoon milk, 5 teaspoons coconut milk, 1/4 of pineapple, 1 1/4 bananas, 1/4 of mangos and 8 strawberries in blender until smooth.

Pour into large pitcher. Repeat with remaining ingredient in 3 more batches.

Whoppers Malt Milkshake

2 - 3 scoops vanilla ice cream or frozen yogurt
1/3 cup cold milk
3 tablespoons chocolate malt syrup
Whipped cream topping

Directions

Place ice cream, milk and chocolate malt syrup in blender. Blend until smooth. Garnish with whipped topping and cherry.

Classic Vanilla Milkshake

3 scoops vanilla ice cream
1-1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons sugar

Directions

In a blender combine ice cream, milk, vanilla and sugar. Blend until smooth.

I love Strawberries Milkshake

1 cup milk
6 scoops strawberry ice cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon strawberry ice cream topping
1 tablespoon whipped cream, optional
Fresh strawberries, sliced, optional

Directions

Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries.

Eggnog Milkshake

Eggnog Milkshake
1 cup eggnog
1/4 teaspoon vanilla
1 scoop vanilla ice cream
Nutmeg

Directions

In blender combine first 3 ingredients and mix until frothy. Sprinkle with nutmeg.

Red Velvet Cake Shake

Ingredients

1 slice Red Velvet Cake
2 big--and I mean big--scoops of ice cream (I used strawberry; I think that vanilla would also work well)
1/2 to 3/4 cups milk
Procedure

Put all of the ingredients in a blender. Blend until the shake has reached your desired consistency--shorter if you like little bits of cake in your shake, longer if you like a smoother texture. Add more ice cream for a thicker shake, more milk for a thinner one, as needed.

Tricked-Out Trix Treats

Ingredients for Trix Treats:
3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Trix Cereal
Ingredients for cream cheese frosting (note: this makes about 3 cups of frosting, so there will be extra. I had made a batch of this frosting for cupcakes and used the leftover frosting for the Trix Treats. I have not tried to halve the recipe, but that could be an option if you don't want extra.)
1 (8)-ounce package of cream cheese, softened (do not substitute low-fat; it just doesn't work the same way)
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
4 to 6 cups confectioners' sugar (depending on your desired consistency)
Directions for the Trix Treats:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Trix cereal. Stir until well coated.
Using wax paper evenly press mixture into 13 x 9 x 2-inch greased pan. Let cool completely. Cut into 2-inch squares.
Directions for cream cheese frosting:
In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until the butter is completely incorporated into the cream cheese and it has a smooth consistency. Add the confectioners' sugar cup by cup, stirring after each addition, until it has reached the desired consistency.
Assembling it all:
Using a sharp knife, cut squares in half. Apply a liberal dollop of either vanilla buttercream or cream cheese frosting to the bottom and re-apply the top half. For extra flair, apply rainbow sprinkles to the exposed frosting on the sides to really trick out your treats. Serve immediately.

Southern Pecan Pie

Ingredients:

3 eggs
1 cup corn syrup
1 cup white sugar
2 Tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 9 inch single crust pie shell

Directions:

1. Preheat oven to 400F.

2. Beat eggs in medium bowl. Beat in sugar, and then blend in butter, corn syrup, salt, vanilla and pecans.

3. Pour filling into unbaked pie shell.

4. Bake 15 minutes. Reduce heat to 350F, continue baking 35 to 40 minutes until slightly browned.

Almond Joy Pie

Ingredients:

Crust:

20 Almond Joy candy bar Miniatures, or 10 Almond Joy Snack Size bars,
3/4 cup graham cracker crumbs

Filling:

1/2 cup sugar
1/3 cup cornstarch
1/4 cup Hershey's Cocoa
1/4 tsp salt
1 1/2 cups milk
1 teaspoon vanilla
16 Almond Joy candy bar Miniatures, or 8 Almond Joy Snack Size bars cut
in 1/2" pieces.

*note* Candy will cut easier if placed in freezer 15 minutes before cutting.
sweetened whipped cream or whipped topping



Directions:


Crust:

1. Preheat the oven to 325 degrees. Lightly butter a 9" pie plate.

2. Place ingredients in a food processor. Process until mix is thoroughly blended.

3. Press onto bottom & up the sides of a prepared pie plate.

4. Bake for 10 minutes. Allow to cool completely on a rack.

Filling:

1. In a medium saucepan, stir together sugar, cornstarch, cocoa & salt.

2. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils.

3. Boil and stir for 1 minute. (Mix will be very thick.)

4. Remove from heat; blend in vanilla. Add candy pieces and stir until melted.

5. Pour into prepared crust. Press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired.

Key Lime Cheesecake

Ingredients:

1/2 cup sugar
2 packages (8 oz. each) cream cheese, softened
1/4 cup heavy whipping cream
1/2 teaspoon vanilla
2 Tablespoons fresh lime juice
1 teaspoon grated lime peel
2 eggs

1 graham cracker pie crust
1 cup thawed Cool Whip topping


Directions:

1. Preheat oven to 350°F. Beat cream cheese, whipping cream, sugar, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time; mix just until blended.

2. Pour mixture evenly into graham cracker crust.

3. Bake for 40 minutes or until center is almost set. Cool.

4. Refrigerate 4 hours or overnight. Top with whipped topping before serving.

Chocolate Chip Cheesecake

Ingredients:

1 cup chocolate wafer crumbs
24 oz. cream cheese, softened
3 Tablespoons butter, melted
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
1/2 cup sour cream
1/2 cup heavy cream
1 cup mini semi-sweet chocolate chips
1 teaspoon vanilla

Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan.

2. Bake at 350F for 10 minutes.

3. Combine sugar, cream cheese, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, heavy cream,and vanilla. Stir in chocolate chips and pour into crust.

4. Bake at 350F for 55 minutes. Loosen cake from rim of pan with a knife; cool before removing rim of pan.

5. Refrigerate for 6 hours before serving.

Brownie Cheesecake

Ingredients:

8 oz. (1 box) brownie mix
16 oz. cream cheese, softened
3 Tablespoons heavy whipping cream
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup milk chocolate chips, melted

Brownie Cheesecake Directions:

1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Peanut Butter Cheesecake

Ingredients:

Crust:

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter

Peanut Butter Mixture:

1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar

Cream Cheese Filling:

2 8-oz. packages of cream cheese
1 cup sugar
2 Tablespoons lemon juice
2 teaspoons vanilla
1/4 cup heavy whipping cream
2 large eggs


Directions:

1. Make the crust by mixing graham cracker crumbs with sugar, then add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

2. While crust is baking, make peanut butter mixture. Using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar.

3. When crust is done, pour all but 2 tablespoons of the peanut butter mixure over crust. Save 2 tablespoons for garnish.

4. Make the cream cheese filling by mixing softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and eggs. Beat 5 minutes.

5. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.

Chocolate Cheesecake

Ingredients:

1 1/2 cups chocolate wafer cookies, crushed
3 Tablespoons butter
1 8-ounce package cream cheese, softened
1 15 ounce package ricotta cheese, drained
3 Tablespoons milk
1/2 cup frozen egg substitute, thawed
1/4 cup unsweetened cocoa
1 Tablespoon vanilla extract
2 Tablespoons praline liqueur
2 egg whites
1/4 cup plus 2 Tablespoons sugar


Chocolate Cheesecake Directions:

1. Melt butter. Add chocolate wafers, mix well. Line a springform pan with cookie mixture to form crust.

2. Beat cream cheese and ricotta cheese with an electic mixer in a medium mixing bowl until smooth.

3. Add milk and egg substitute, beating well. Add cocoa, vanilla extract, and praline liquer, beating well.

4. Beat egg whites at high speed until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form.

5. Fold stiff egg whites into the cheese filling mixture and spoon over cookie crust.

6. Bake at 275F for 1 hour. Turn off oven, and leave cheesecake in oven for an additional 30 minutes.

7. Remove from oven, cool, then cover and chill at least 4 hours before serving.

Eggnog Cheesecake

The perfect cheesecake recipe for the holidays, adding the wonderfully seasonal taste of eggnog to cheesecake makes this dessert absolutely heavenly. I love eggnog....

Ingredients:

1 cup graham cracker crumbs
1 envelope unflavored gelatin
1/4 teaspoon ground nutmeg
8 oz. cream cheese, softened
1/4 cup sugar
1 cup eggnog
1/4 cup butter, melted
1/4 cup sugar
1/4 cup cold water
1 cup heavy whipping cream, whipped

Directions:

1. Combine crumbs, nutmeg, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.

2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at
medium speed on electric mixer until well blended. Gradually add eggnog and gelatin, mixing until well blended.

3. Chill until slightly thickened then fold in whipped cream. Pour into crust; refrigerate until firm.

Oreo Cheesecake

Ingredients:

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup milk
2 eggs

6 Oreo Chocolate Sandwich Cookies, coarsely chopped (about 3/4 cup), divided
1 Oreo Pie Crust (6 oz.)


Oreo Cheesecake Directions:

1. Preheat oven to 325°F. In a large bowl, beat cream cheese until smooth. Gradually mix in vanilla, sugar, milk, and whipping cream and mix until smooth.

2. Add eggs one at a time; mix just until blended. Stir in 1/2 cup of the cookies.

3. Pour mixture into Oreo crust. Sprinkle the remaining chopped cookies on top.

4. Bake for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

Cheesecake Factory Mouthwatering Cheesecake

Ingredients:

**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

**The crust recipe below is for those who prefer a crust without nuts**

No-Nuts Crust

Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine


Directions:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.

Banana Cream Cheesecake

Banana Cream Cheesecake Ingredients:

1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
2 lbs. cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 teaspoons vanilla extract

Banana Cream Cheesecake Directions:

1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.

2. Beat cream cheese with an electric mixer until light and fluffy.

3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.

4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.

5. Bake in a 350 degree oven for 15 minutes.

6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.

7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

Blueberry Cheesecake

Ingredients:

1/4 cup butter, melted
1 1/2 cup vanilla wafer crumbs
1/4 cups cold water
1 envelope unflavored gelatin
16 oz. cream cheese, softened
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
7 oz. (1 jar) marshmallow creme
2 cups blueberries, frozen or fresh
3 cups frozen whipped topping (thawed)

Blueberry Cheesecake Recipe Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.

2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.

3. Add the marshmallow creme, mix well. Fold in whipped topping.

4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.

Hawaiian Haystacks

2 c. diced boiled chicken
2 cans cream of chicken soup
1 c. chicken broth
4 c. cooked long grain white rice
9 oz. can chow mein noodles
3 med. tomatoes, diced
1 c. chopped celery
1/2 c. diced bell pepper
1/2 c. chopped green onions
20 oz. can pineapple tidbits
1 c. grated cheddar cheese
1/2 c. slivered almonds
1 sm. jar diced pimento (optional) I don't use them but a lot of people like them
Boil chicken in water with salt added; no pepper. Cool, bone and dice chicken. Combine soup and broth to make gravy. Add chicken to soup mixture and simmer 8- 10 minutes until heated. "Stack" items in the this order ...well this is how I prefer it
noodles
rice
gravy
cheese
then whatever else you decide you want on your haystack

Easy Apple Cake ♥

Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts or pecans

Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some (ha… more if you like) seep into the cake.
Enjoy!