Neapolitan Icebox Cake

Retro back to the 70's with this Neapolitan Icebox Cake. Mine doesn't look all that pretty, but it tastes delicious! 

Neapolitan Icebox Cake

3 ~ 8oz bricks cream cheese, at room temperature
2 cups whipped cream
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 tablespoons strawberry milk syrup
12-14 chocolate sandwich cookies
Chocolate shavings and/or sprinkles, for garnish


Line a standard loaf pan with plastic wrap so that it covers the bottom and sides and there is a good amount of overhang. Set aside.

Place 1 1/2 cups of the cream cheese into a large bowl or the bowl of your stand mixer and whip with a whisk attachment until a little fluffy. Add in 1/2 cup of the confectioners’ sugar and 1 teaspoon of the vanilla and whip. Add in1 cup of the whipped cream and fold it in with a spatula. Transfer to a separate bowl and set aside.

Using the original bowl and whisk attachment or beaters, whip the remaining cream cheese until a little fluffy. Add in 1/2 cup confectioners’ sugar and 1 teaspoon of vanilla, as well as the freeze-dried strawberry powder or strawberry milk syrup and whip until smooth. Add the remaining 1 cup whipped cream and fold it in with a spatula.

Scoop about half of the vanilla mixture into the prepared loaf pan and spread into an even layer. Top with a layer of the cookies. Scoop about half of the strawberry whipped cream mixture onto the cookie layer and spread evenly, then top with more cookies. Repeat these layers once reserving some of the whipped cream mixtures for decorating if desired, ending with a layer of cookies.*

Wrap the overhanging plastic wrap over top, pressing down lightly to ensure that everything is tightly packed. Place the cake along with any remaining whipped filling in the refrigerator for at least 12 hours. (or up to 3 hours in the freezer for a quick set) ** This will ensure that the crunchy cookies become almost cake-like.

To unmold, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan then peel away the plastic wrap. Use any remaining whipped filling to decorate the cake then sprinkle with chocolate shavings or sprinkles. Slice with a warm sharp knife and serve.

*I was lazy and did just three layers: strawberry, chocolate cookies, and vanilla.

**I used a brownie cookie that was a soft cookie and did the quick set in the freezer.

Trish's Caramel Apple Dip

 

My cousin Trish gave me this dessert dip recipe that is so good. The hubby says that it is dangerous! Every time I turn around, he is in it! LOL

Trish's Caramel Apple Dip

2 - 8oz pkgs of Cream Cheese, softened
12oz container Caramel Ice Cream Topping
12oz bag Milk Chocolate Chips
1/2 cup chopped nuts (she uses pecans)
3 lb bag Granny Smith Apples

In an 8X8 dish, spread cream cheese. If needed, heat the caramel in the microwave just until pour-able. Pour over the cream cheese layer. Sprinkle on chocolate chips and nuts. Core the apples and cut into wedges. Use the apples to scoop up the dip. Dip, eat and repeat! 

Mama's Blueberry Cheese Pie

I received the most precious gift in the mail earlier this month. I knew my Aunt Una was sending me some holiday magazines, but what a treasure when a little magazine attached with handwritten recipes Mama shared with her dropped out the envelope!!!

Mama's Recipe Card in her own handwriting! 

The bonus was I didn't have two of the recipes she shared in my collection! I am so glad to have them now. I had to make them and blog about them. Here's the first since I had blueberries in the freezer.

Mama's Blueberry Cheese Pie

8oz package Cream Cheese

1 1/3 cups Condensed Milk

1/3 cup Lemon Juice

1 tsp Vanilla

Beat cream cheese until fluffy. Gradually stir in condensed milk until thoroughly blended. Stir in lemon juice and vanilla until combined. Pour into a 9in baked pie crust.* Refrigerate until firm. Garnish with topping.

Topping:

1 cup granulated sugar

2 1/2 Tbsp corn starch**

2 cups blueberries

1 cup water

In a small saucepan, combine sugar and cornstarch. Measure 1/2 cup blueberries and crush them. Add crushed berries and water to saucepan. Cook over medium heat; stir constantly until thickened and clear. Cool. Arrange remailing blueberries on the pie. Pour the glaze over the top. 

* I used a pre-made graham cracker crust but make sure it is a 9-inch. You'll have more room for the topping. 8-inch crusts will displace the topping and make a mess! (as you can see in my picture) 

** I adjusted the amount of cornstarch because the topping wasn't as thick as I'd like it to be. It's more like a sauce with the original recipe.

Banana Pepper Poppers

My garden is a champ at producing peppers. I wanted to try something different with them other than pickling and candying them. We aren't that big on heat, so we have a lot of banana peppers. I decided to turn them into poppers using the filling from my VooDoo Eggrolls! They turned out delicious!!!

Banana Pepper Poppers

12 Banana Peppers, halved and seeded
1 1/2 cups Crawfish Tails, chopped or shrimp*
2 tsp Old Bay Seasoning
1 tsp Butter
1/4 cup Onion, minced
3 cloves Garlic, minced
3/4 cup Andouille Sausage, cut in a small dice
4 tbsp Worcestershire Sauce
1 1/2 cups Shredded Mozzarella Cheese
1 cup corn
1/2 block of Cream Cheese (4 oz, room temp)

Preheat oven to 400 degrees F.

In a large bowl, add crawfish and seasonings.

In a skillet, sauté onions and garlic in butter and Worcestershire sauce,
until tender. Add crawfish and sausage. Sauté for 2-3 minutes.
Dump back into the large bowl to cool.

Stuffed Banana Pepper Poppers

Mix cheeses and corn until well mixed. Add to the cooled meat mixture.
Stuff peppers with the mixture and bake for 18 to 20 minutes. Let cool a little, about 5 minutes and enjoy!

*If you don't have access to crawfish, substitute shrimp. I used a combo of both in this recipe.

No Bake Blueberry Cheesecake

 

No Bake Blueberry Cheesecake

Graham Cracker Crust

8 ounces Cream Cheese (softened)
1/4 cup Sugar

Jell-O No Bake Classic Cheesecake Dessert Kit and milk

1 cup frozen blueberries


Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Add sugar and mix until combined and sugar is dissolved.

Set cream cheese mixture aside in another bowl. Mix milk and no bake filling mix together following box directions. Add the cream cheese mixture and no bake mix together. Mix to combine. Add the frozen berries* and mix them into the cheesecake mixture.

Spread cheesecake mixture evenly over prepared graham cracker crust. **

Cover and refrigerate at least 4 hours or overnight. Slice and top with a few blueberries for garnish. If you are in a hurry, you can do a quick set in the freezer. Check after an hour in the freezer. 

*I froze the blueberries so I could blend them in and get a little color in the cheesecake without tearing the berries up. 

** I used Keebler Graham Cracker Mini Pie Shells for the mini version pictured, and I used an ice cream scoop to mound the filling in them. 

One of the Hubby's go-to snacks is Oreos and Milk, so I decided to follow that theme with this frozen cheesecake. I hope you try it. Enjoy! 

No Bake Cookies and Cream Cheesecake

For the Crust:

12 Oreos
4 tablespoons unsalted butter, melted

For the Filling:

8 ounces cream cheese, softened
1/4 cup sugar
8 oz Whipping Topping (such as Cool Whip)***
10 Oreos chopped

6 Oreos, chopped (topping)


To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Transfer the crumbs to a mixing bowl, add the melted butter, and mix until the crumbs are moistened.

Put the mixture into a 7-inch spring form pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. Refrigerate while making the filling. 

To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the sugar and mix until well combined.

Add the whipped topping to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.

Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and spread it around into one even layer.

Cover and freeze for 1-2 hour for a quick set. Remove the no-bake cheesecake from the pan, slice and top with cookie chunks. Store leftovers, if there are any leftovers, in the freezer.

***You can substitute heavy cream for the 8oz cool whip if you want to make your own.

• 1 cup cold heavy whipping cream, whipped

Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. 

Chocolate Ganache Topped Cheesecake

 

Chocolate Ganache

1 cups semisweet chocolate chips

2/3 cup heavy cream *

Place chocolate chips in a small bowl. In a small saucepan, bring milk just to a boil. Pour over chocolate; whisk until smooth.

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For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cheesecake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

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For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over the cake.

*If you don't have heavy cream on hand, no problem! Add 1/4 melted butter to room temperature 3/4 cup whole milk and you have a cup of "heavy cream." 

Rich and Creamy Cheesecake 

1 tablespoon unsalted butter, melted

3 tablespoons graham cracker crumbs

2 pounds cream cheese

1 1/4 cups sugar

4 large eggs

1 teaspoon minced lemon zest

2 teaspoons vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

1. Adjust oven rack to middle position and heat oven to 500 degrees F.

Brush the bottom and sides of an 8-inch springform pan with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with a sheet of heavy-duty foil and set on a cookie sheet.

2. Meanwhile, beat cream cheese in a bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter). Add zest and vanilla and beat until just incorporated.  Remove bowl from mixer; stir in cream and sour cream.

3. Pour batter into the prepared pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer.

Remove the springform pan from the oven and set on a wire rack, cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated for up to 4 days).

Strawberry Cream Cheese Monkey Bread

 

Monkey Bread

4 tubes refrigerator biscuits
¾ cup Sugar

Filling:
8 oz cream cheese, room temperature

1/4 cup strawberry jam

Syrup Topping:
¾ cup Butter
1 cup Sugar
2 tbsp Strawberry Jam

2 tbsp corn syrup

Mix cream cheese and strawberry jam until smooth. Set aside and refrigerate. In a saucepan, heat butter, sugar and jam to a boil.  Cut biscuits into fours. Add a dollop of cream cheese and strawberry mixture on half the biscuit pieces and pinch into a ball or pouch. Roll the other half of the biscuits into balls. Roll biscuits in sugar. Butter or spray a loaf pan. Stack biscuits into a loaf pan, alternating stuffed and plain. Pour syrup over biscuits and bake at 350 for 40 to 50 minutes. When partly cool, turn out onto serving platter. To serve, let each person pull pieces off. If desired, drizzle with basic sugar glaze. Recipe below…

Basic Sugar Glaze

2 cups Powdered Sugar
2 T Butter or Margarine, softened
1 t Vanilla
3 to 4 T Milk or Half-n-Half

Combine all ingredients, adding enough milk for desired consistency.
Makes 1 ½ cups glaze.

Proof that mine is a working kitchen

and not so pretty all the time! 

Ready to go in the oven! 

Done! 

No Bake Banana Pudding Cheesecake

I took two of the hubby's favorite desserts and combined them into one! 

Banana Pudding Cheesecake!

Graham Cracker Pie Crust*

Base:

8 oz Cream Cheese, softened
1/4 cup Sugar

1 ripe Banana, mashed
Banana Pudding mix, (prepared with 1 1/2cups milk) 

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved. Add 1 cup of pudding to the cream cheese mixture. Pour into pie crust and chill.

Topping:

8 oz Cream Cheese, softened

1/4 cup sugar

4oz whipped topping (such as Cool Whip)

1/2 cup Banana Pudding 

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved. Add 1/2 cup of pudding to the cream cheese mixture. Stir in the whipped topping. Pour on top of base. Refrigerate for several hours or do a quick set in the freezer.

Garnish with graham cracker crumbs and a mini vanilla wafer if desired. 

* For homemade pie crust...

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
4 T melted Butter

Combine and press into the bottom of a pie pan/plate. 

Cherry Delight Pie

This dessert has been called so many different things, but I grew up with it being called a layered delight dessert. 

8oz package of Cream Cheese, room temperature

1/4 cup granulated sugar

1/2 tsp Vanilla
8oz tub of Whipped Topping (like cool whip type)
1 can Cherry Pie Filling

Graham Cracker Crust

Beat the cream cheese and sugar until smooth. Add vanilla and mix until combined. Fold in Cool Whip. Spread mixture in pie crust and refrigerate until firm. Top with cherry pie filling. Top with more whipped topping if desired. 

No Bake Chocolate Mousse Pie

This is an easy, no bake recipe. You can use a pre-made pie crust, and the rest is simple! 

Graham Cracker Pie Crust*

8 oz Cream Cheese, softened
1/4 cup Sugar
2 cups Milk Chocolate Chips
1/2 cup Heavy Cream
8 oz Whipped Topping

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved.

In a glass bowl, place chocolate chips and heavy cream and microwave 30 seconds at the time until melted. Whisk until smooth and combined. Let cool to room temperature.

Pour chocolate mixture into cream cheese mixture. Mix until combined. Add whipped topping and mix on low until combined and fluffy. 

Pour into pie crust. Refrigerate for several hours or do a quick set in the freezer.

Garnish with more whipped topping and a few chocolate chips. 

* For homemade pie crust...

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
4 T melted Butter

Combine and press into the bottom of a pie pan/plate. 

No Bake Cherry Cheesecake

I've made many cheesecakes from scratch and had good luck and bad. I've also made many no bake versions with the same results. This time I decided to combine a few parts of both. The results were as close to a homemade cheesecake as possible! The hubby said, "It's perfect!" That is saying something, knowing his sweet tooth! 

Graham Cracker Crust
8 ounces Cream Cheese (softened)
1/4 cup Sugar

Jell-O No Bake Classic Cheesecake Dessert Kit

Cherry Pie Filling (1 can)


Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Add sugar and mix until combined and sugar is dissolved.

Set cream cheese mixture aside in another bowl. Mix the milk and no bake filling mix together following box directions. Add the cream cheese mixture and no bake mix together. Stir to combine.

Spread cheesecake mixture evenly over prepared graham cracker crust.

Cover and refrigerate at least 4 hours or overnight. Slice and top with cherry pie filling.

Carrot Cake Roll (AKA Kitchen Fail)

Quite frankly, with the cost of groceries these days, I just decided to get a box mix to make this cake, and I'm glad I did! Major fail! LOL, we discovered that our kitchen floor has sagged under the counter and stove, so the oven is not level. It doesn't make a big difference for the most part, but for a thin sheet cake to roll and not crack, the thickness has to be consistent. You can see the sliced roll is thick in spots and thin in others. BUT it tastes amazing! 

Carrot Cake mix (follow mix instructions)

Preheat oven to 350 degrees F. Cook cake in a parchment lined sheet pan. Bake for about 15-20 minutes. 

Cream Cheese Icing:

8oz Cream Cheese, softened
16 oz Powdered sugar

1 tsp vanilla

Mix cream cheese and sugar until creamy. Add vanilla and mix.

For roll: 

Damp kitchen towel
Parchment paper
Sugar

Place damp towel on counter. top with a sheet of parchment paper. Sprinkle with sugar so the warm cake doesn't stick. Invert cake onto parchment and towel. Remove top parchment paper. The take the end of the towel and start rolling the cake end to end. tuck the end of the towel in and set aside to cool to room temperature.

When the cake is at room temperature, unroll and ice the cake. Roll and sprinkle with powdered sugar. 

Crab and Cheese Garlic Toast

Quick and easy Crab and Cheese Garlic Toast!

1 – 8oz Cream Cheese, softened
1 – 8oz package of Crab Meat
1 C Shredded Colby Jack Cheese, plus a little more for topping the toast
2 tbsp Old Bay seasoning, or to taste
6 slices Garlic Texas Toast 


Preheat oven to 350 degrees, and line a cookie sheet with parchment paper

Using a large bowl, mix together the cream cheese, Colby Jack cheese, and Old Bay until combined.

Mix the crab meat with the cream cheese mixture.

Place toast on the cookie sheet and bake for 5 minutes.

Remove from the oven and top the toast with the crab mixture and top with a little more cheese.

Return to the oven and bake for about 10 - 15 minutes or until the cheese has melted and taken on a little color and the bread has toasted.

 

Bacon Ranch Cheddar Cheese Dip

I think if your baby's face looks like this, it's safe to say,

"That's some good dip right there!"

Bacon Ranch Cheddar Cheese Dip

8 ounces Sour Cream
8 ounces of Cream Cheese, room temperature

1 packet (1 ounce) Ranch Dip Mix

1 cup Shredded Cheddar Cheese
4 strips of bacon, cooked and crumbled

Mix together until well combined. 

I actually use ranch from a large batch shaker. I think I use more than an ounce. Check the taste and add more if you like! 

Also, if it is too thick to combine, microwave it for 30 seconds or so until you can get it smooth. 

Cheesy Chicken and Potato Bake

Cheesy Chicken Potato Bake

2 large chicken breasts, cubed
2 Potatoes, cubed
1/4 cup chicken broth
1/4 cup Butter, melted

1/2 cup sour cream
8 oz cream cheese block, softened

2 cloves garlic, minced
1 1/2 cups Shredded Cheddar Cheese, more if you like
4 pieces bacon cooked crisp and crumbled

Place your cubed potatoes and chicken in a pan and pour in broth and butter.

In a small bowl, mix together sour cream, cream cheese and garlic with a fork until well combined.

Spread cream cheese mixture over chicken and potatoes.
Sprinkle cheese on top. Top with crumbled bacon.

Cook at 400 degrees for 30 minutes or until the chicken is done and the cheese is golden and the casserole is bubbly.

Chicken Crack Pasta

Many food bloggers are sharing recipes of Crack Chicken Dips, Sliders and Buffalo style dips. I decided to make it more of a meal. I served it with pasta. In this case, spaghetti! You can make this in an instant pot in 8 minutes or a slow cooker on high for 4 hours. 

2 chicken breasts pounded thin
1 cup chicken broth
1 8 oz package cream cheese
1 package dry ranch seasoning, or 3T mix
1 cup cheddar cheese, grated

3-6 drops of hot sauce (I used 4 drops of Texas Pete)*
2-4 servings of spaghetti noodles

Sprinkle chicken breasts with salt pepper and garlic.
Add chicken breasts to an instant Pot.** In a glass bowl, microwave cream cheese for 1 minute to soften, then stir in ranch seasoning and chicken broth. Pour over chicken in the Instant Pot.

Place the lid on the instant pot, and press the pressure cook button. Select the high setting, then set to cook for 8 minutes. 

While the chicken is cooking, boil spaghetti noodles or your favorite pasta until done. 

When the chicken has finished cooking and pressure is released, open lid when safe to do so. Shred chicken inside pot with two forks.

Add pasta, hot sauce and cheese to chicken, and stir.

Garnish with scallions and crumbled bacon if desired.

* Taste the sauce after adding a little hot sauce, and adjust by adding more until you get the desired kick. 

** If you don't have an instant pot, you can use a crock pot/slow cooker. Cook on high for about 4 hours. 

Bacon Cheddar Ranch Pinwheels

 Bacon Cheddar Ranch Pinwheels

1 sheet Puff Pastry
1 package (8 oz) cream cheese, softened
1 cup shredded Cheddar cheese 
6 slices chopped cooked bacon 
1 tablespoon ranch seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt

Egg Wash:
1 egg
1 tablespoon water

Preheat oven to 400 degrees.

In large bowl, beat all ingredients except pastry with electric mixer on medium speed until well mixed.

Unfold puff pastry and smooth out. spread the filling evenly over the pastry. Roll in jelly roll form. Refrigerate until firm.

Slice and place on a parchment lined cookie sheet. Brush with the egg wash. Bake at 400 degrees for 15 minutes or until golden brown and the pastry is cooked through. 

Shrimp Fettuccine Alfredo

Simple Alfredo recipe with restaurant quality taste! Impress your family with ease. Serve with a small salad and garlic 5 cheese bread. Enjoy!

Shrimp Fettuccine Alfredo

8 ounces uncooked fettuccine
1 pound shrimp thawed & peeled
2 tablespoons butter
4 ounces cream cheese softened & cut into smaller pieces
3/4 cup heavy cream
1/4 cup chicken broth
2 teaspoons minced garlic 
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Lemon Juice

Take the cream cheese out of the fridge so it has a chance to soften up. 

Peel and clean the shrimp.

Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions. Drain. 

Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, stir the cream cheese to melt into the sauce. This will take a couple of minutes.

When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. Give it an occasional stir.

Stir the parmesan into the sauce. Let it cook for about a minute.
Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally until shrimp is pink.
Season the Alfredo with salt & pepper to taste. I add a few shakes of lemon juice to mine, then toss with the pasta and serve immediately.

Cheese and Bacon Stuffed Porkchops for Two

2 thick cut boneless Porkchops
4 oz Cream Cheese
1/2 cup Cheddar Cheese
4 slices Bacon, cooked and crumbled
Green Onions or Minced Yellow Onion
1 teaspoon garlic powder

2/3 cup Flour
2 Eggs, whisked
1 cup Bread Crumbs
2 tablespoons of oil

Preheat oven to 350 degrees.

In a small bowl stir together cream cheese, cheddar cheese, bacon, onion and garlic powder until combined. Set aside.

Place flour in a dish. Whisk eggs in a dish. Place bread crumbs in another dish. 

Cut a pocket in the side of the porkchop without going all the way through.  Leave the actual opening as small as you can, but cut the pocket to the edge. Season with salt and pepper. Stuff each pocket with the filling. Press the edges together as much as possible. (You can use tooth picks if you want.) 

Coat each chop with flour making sure to get the edges as well. Dip in egg and then bread crumbs. 

Heat oil in an oven safe skillet until oil shimmers a little. Brown the chops for a few minutes on all sides, or until golden brown. Transfer to the oven and cook for 20 minutes or until internal temp is 160 degrees.