Strawberry Cheesecake Trifle

Oh My Gosh....This is HEAVEN! I made this for mother's day weekend and there were no leftovers (we did share it with my sister's family)! This will definitely be a Mother's day tradition at our house!

Ingredients:
2 qts. strawberries, sliced
1 c. sugar, divided
2 (8 oz.) packages cream cheese, softened
3 Tbsp. lime juice (fresh squeezed is better if you can)
3 c. whipped, whipping cream (be sure to whip it before you mix it with the cream cheese mixture)
1 loaf (10 oz.) pound cake cubed (Sara Lee in the freezer section works great)
1 large chocolate bar grated, divided
Chocolate swirls and strawberries to garnish.

Directions:
1. Toss strawberries with 1/2 c. sugar. Allow to chill in refrigerator until juicy (for about an hour).
2. Cream together the lime juice, cream cheese and the remainder of the sugar. Add whip cream and blend until creamy (make sure you blend the cream cheese, lime juice and sugar first, or the acid will curdle the whipped cream.).
3. Drain juice off the strawberries and drizzle onto the cake cubes.
4. Layer in trifle bowl as follows:
1/2 cake cube on bottom
1/3 cream cheese mixture
1/2 strawberry mixture
chocolate shavings

the rest of the cake cubes
1/3 cream cheese mixture
the rest of the strawberry mixture
chocolate shavings

the rest of the cream cheese mixture
chocolate shavings
Strawberries to garnish.

And serve! This awesome recipe is from KSL's Studio 5 website.

Fun Marshmallow Bars

1 package, Devil's food cake mix
1/4 c. butter, melted
1/4 c. water
1 egg
3 c. miniature marshmallows
1 c. milk chocolate M&M's
1/2 c. peanuts

In a large mixing bowl, combine the cake mix, butter, water and egg. Press into a greased 13 inch by 9 inch pan. Bake @ 375 for 20-22 minutes or until a toothpick comes out clean.
Sprinkle with marshmallows, M&M's and peanuts. Bake 2-3 minutes longer or until the marshmallows just barely begin to melt. Cool on a wire rack. Cut into bars.
This recipe is from Taste of Home; great American cookout edition. It is a great magazine.
*I let mine stay in the oven a little bit longer than I should have the marshmallows melted a little too much and the M&M's cracked but they were yummy.

Fudge Ribbon Sheet Cake

*One of my neighbors doesn't like chocolate but she love this cake. I used a bunt cake pan to make this one (you can use a regular 9 by 13 if you wish).

1 (18 1/4 oz.) package of chocolate cake mix
1 (8 oz.) package of cream cheese, softened
2 Tbsp. butter, softened
1 Tbsp. cornstarch
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk), divided
1 egg
1 tsp. vanilla extract
*Chocolate Glaze (recipe below)
In a small saucepan over low heat, melt 1 (1 oz.) square unsweetened or semi-sweet chocolate and 1 Tbsp. butter with 2 Tbsp. water. Remove from heat. Stir in 3/4 cup powdered sugar and 1/2 tsp. vanilla extract. Stir until smooth and well blended. Makes about 1/3 cup.

1. Preheat oven to 350 degrees. Grease and flour 9 by 13 inch glass pan. Preheat cake mix as package directs. Pour batter into prepared pan.
2. In a small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in Eagle Brand. Add egg and vanilla; beat until smooth. Spoon evenly over cake batter.
3. Bake 40 minutes or until toothpick comes out clean. Cool. Prepare chocolate glaze and drizzle over cake. Store covered in refrigerator.

Fudge Ribbon Bundt cake: Prepare oven to 350 degrees. Grease and flour 10-inch bundt pan. Prepare cake mix as package directs. Pour batter into prepared pan. Prepare cream cheese topping as directed above; spoon evenly over batter. Bake 50 to 55 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from pan. Cool. Prepare chocolate glaze and drizzle over cake. Store covered in refrigerator.

Easy Chocolate Lover's Cheesecake

3 (8 oz.) packages cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. (12 oz. package) mini-chocolate chips, divided
1 (9 oz.) extra-serving-size packaged graham cracker crumb crust
2 Tbsp. whipping cream

Preheat oven to 450 degrees. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. small chocolate chips; pour into crust.
Bake 10 minutes. Without opening door, reduce temperature to 250 degrees; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

Place remaining 1/3 c. chips and whipping cream in small microwave on high 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesecake.

Chocolate Ice cream Sandwiches

Chocolate Ice cream Sandwiches
1/3 c. butter, softened
1/3 c. sugar
1/3 c. brown sugar
1 egg
1/2 tsp. vanilla extract
3/4 c. plus 2 Tbsp. flour
1/4 c. baking cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. semi sweet chocolate chips
1 pint of vanilla ice cream

Cream butter and sugars. Beat in the egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well. Drop by rounded Tbsp. and separate 2 inches apart from each other on a greased cookie sheet forming 16 cookies. Flatten slightly with a glass, sprinkle with chocolate chips. Bake at 375 degrees for 8-10 minutes or until set.
Assembly: Place 1/4 cup ice cream on the bottom cookie. Top with remaining cookies. Wrap each in plastic wrap. Freeze overnight. Yields 8 ice cream sandwiches. I got this recipe from Taste of Home magazine.

Boo Cups

3 1/4 cup cold water
2 packages (3.9 oz.) of instant Jell-o chocolate pudding
1 (8 oz.) tub of cool whip
20 Oreo cookies, crushed and divided
30 mini-sweet chocolate chips
15 (6 oz.) clear plastic cups

Whisk cold water with jell-o. Fold in 1/2 tub whip cream and 1/2 crushed Oreo's. Fill all 15 cups evenly with chocolate mixture top each with remaining crushed Oreo's. Spoon on Whip cream so that it has a peak at the top and place 2 mini-chocolate chips on for the eyes and serve. I got this off of another fun blog.

Peanut Blossoms

1 (9 oz.) bag Hershey Kisses
1/2 cup shortening
3/4 cup Reese's Creamy or Crunchy peanut butter
1/3 cup sugar
1/3 cup brown packed sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
sugar

Heat oven to 375 degrees. Remove wrappers from Kisses (I always have my kids do it; they think it's fun and they get to help out). In a large mixer bowl, beat shortening and peanut butter until well blended. Add a 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla and beat well.
Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around the edges. Removed from cookie sheet to wire rack. Cool completely.
From the book: Favorite Brand Name Best-Loved Recipes of All Time.
*makes about 4 dozen cookies.

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup butter
Bring to a boil then add:
1/2 cup peanut butter
1 tsp. vanilla
3 cups of oats

Mix it altogether and drop on to a cookie sheet that has wax paper on it. Then put it into the freezer for about 10 minutes or until set.
This recipe is from my sister Daisy.

Al's Favorite Cookies

2 cups shortening
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp. vanilla
2 tsp. water
4 eggs

4 cups of sifted flour
2 tsp. baking soda
2 tsp. salt

2 cups of rolled oats
2 cups chocolate chips

Mix wet ingredients, Whisk dry ingredients and blend together. Fold in rolled oats and chocolate chips.
Bake @ 375 for 10-12 minutes on a greased cookie sheet. From Connie.

Brownie Recipe

1 cup butter
1/2 cup cocoa
2 cups sugar
4 cups eggs
2 tsp. vanilla
1 cup flour

Cream butter, cocoa and sugar together. Mix in eggs and vanilla, blend in flour. Pour mixture into a greased 9 by 13 pan. Bake @ 325 degrees for 45 minutes or until the knife comes out clean.

Better than you-know-what-cake

1 box of Devil's food cake mix

1 can sweetened condensed milk

1 small jar of Shmuckers Carmel syrup

1 tub of cool whip

1 Skor bar (grated)

Cook and bake the Devil's food cake mix according to directions. While it's still warm poke hole all over the cake (with a wooden spoon). Pour Carmel syrup all over cake directing it in and around the holes, do the same with the sweetened condensed milk. Let cake cool. Top with cool whip and then the Skor bar. I personally like the cake cold or frozen.

Thin mints

2 lb. chocolate disks

1/4 tsp. mint extract

Ritz crackers or

Melt disks down. Add mint extract. Dip crackers or in chocolate mixture. Set on wax paper and then in the fridge for chocolate to harden.

This recipe is from CheyAnne

Hot Chocolate Mix

1 (6 oz.) jar dairy creamer (1 1/2 cups)

1 (16 oz.) box instant cocoa mix, Nestle's Quick or Hershey's (3 1/2 cups)

1/2 cup powdered sugar

1 (8 oz.) package instant dry milk (3 cups)

Mix all ingredients and store in air tight container.

To use: Add 1/3 cup mix to 1 cup boiling water.

Magical Mint Kiss Cookies

1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1 tsp vanilla extract
2 cups flour
1/4 cup Hershey's cocoa
about 48 Hershey's Chocolate Mint Kisses, unwrapped
Powder sugar

Heat oven to 350 degrees. Beat butter, sugar, and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Mold scant tablespoon dough around each kiss, covering completely. Shape into balls. Place on ungreased cookie sheet.
Bake 8-10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving. About 4 dozen cookies.
I got this recipe from www.hersheys.com/kisses , the kisses are seasonal, around Christmas time.

Tuxedo Brownie Hugs Cookies

60 Hershey's Hugs Chocolates
1 package (1 lb. 6.5 oz.) original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup veg. oil
2 eggs

Remove wrappers from hugs. Heat oven to 350 degrees. Grease and flour cookie sheet or line with parchment paper.
Stir brownie mix, pouch of Hershey's syrup, cocoa, water, oil and eggs in medium bowl until well blended.
Drop by scant teaspoons onto prepared cookie sheet.
Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack. Makes about 5 dozen cookies.
I got this from www.hersheys.com/kisses

Double-Decker Confetti Brownies

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup sugar
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups flour, divided
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp butter or margarine, melted
1 cup M&Ms semi-sweet chocolate mini baking bits, divided.

Preheat oven to 350. Lightly grease 9 by 13 pan and set aside. In a large bowl, cream 3/4 butter and sugars until light and fluffy; beat in eggs and vanilla. In a medium bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butte; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan. Sprinkle with remaining 1/2 cup M&Ms bits. Bake 25 to 30 minutes or until the edges start to pull away from sides of pan. Cool completely.

Homemade Oreo Cookies

1 package of devil's food cake mix (I use whatever I have on hand)
2 eggs
1/4 cup oil

Filling:
1 (8 oz.) package cream cheese
1 cup powder sugar
1 Tbsp milk

Mix first 3 ingredients together. Roll dough into balls and bake at 350 degrees on a greased cookie sheet for 5-7 minutes. Cool before you frost with filling. For the filling mix softened cream cheese, sugar and milk. Frost one cookie and stack another one on top.

They are really good and I even like them right out of the freezer too. Brooke loves these cookies. I think this recipe was from my sister Daisy.

Texas Sheet Cake

*This is not the best picture but it really is yummy. I made it for a bar-b-que and it was a hit.

1 cup butter or margerine
1 cup water
1/4 cup cocoa
2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream

Icing:
1/2 cup butter or margerine
1/4 cup plus 2 Tbs milk
3 Tbsp. baking cocoa
3 3/4 cups powder sugar
1 tsp. vanilla extract

Cake:
Bring butter, water and cocoa to a boil and remove from heat. combine flour, sugar, baking soda and salt and add to cocoa mixture. Stir in the sour cream until smooth. Pour into 15 by 10 inch baking pan. Bake @350 for 20-25 minutes.

Icing:
In a sauce pan melt butter; add milk and cocoa. Bring to a boil. Remove from heat. Whisk in sugar and vanilla until smooth. Pour over warm cake.
I think this recipe is from Taste of Homes magazine.

Peanut Butter Brownies.

*If that doesn't look ewwy and gooey I don't know what does.

1 package Betty Crocker supreme brownie with hershey syrup. (I use
whatever brownie mix I have on hand.)
3/4 cup peanutbutter chips
1/4 cup water
2 eggs
1/2 cup veg. oil


Frosting:

1 cup vanilla frosting
1/3 cup creamy peanutbutter
2-3 tsp. milk

Mix everything expept for the frosting together and put the brownie mix into a greased 9 by 13 pan and bake at 350 for 26-30 minutes. Let it cool for 1 hour and then mix the frosting and spread over the brownies. This recipe was given to me by my other neighbor Beth.

Katie's Chocolate Chip Cookies.

3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 Tbs. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 bag chocolate chips

Mix and bake at 375 degrees for 8-10 minutes.
My friend Katie gave this recipe to me but once again I do think there is a difference between electric and gas stoves.