No Bake Pineapple Pie

I was given this recipe from a friend (thanks so much Debbie)and I must admit that I was skeptical at first, but let me tell you this recipe is super simply but simply amazing.  I tweaked her recipe to make it mine and better, but I still give her full credit for this recipe.

 

Ingredients:

Shortbread already made Pie Crust

20 oz. Can Crushed Pineapple, drained

3.4 oz. Box Cheesecake Flavored Instant Pudding

3.4 oz. Box French Vanilla Flavored Instant Pudding

2 T Milk

Directions:

-Milk all ingredients together, spoon into pie crust.  Refrigerate at least 2 hours.  Great served with whipped topping.  Enjoy!

 

Rootbeer Float Pie

If you love rootbeer floats but don’t want to deal with the possible mess (this is being said to all the parents out there lol), then this is the perfect pie for you.  It is a frozen pie so it will be perfect in the upcoming hot months of summer.

 

Ingredients:

1 Store Bought Shortbread Pie Shell (can use graham cracker one)

1 C Heavy Whipping Cream

1 tsp. Rootbeer

1 T Powdered Sugar

3/4 C Rootbeer

1/2 C Milk

2 T Rootbeer Concentrate (found with other flavor in baking section)

1 Box Vanilla Pudding

Whipped Topping:

1 C Heavy Whipping Cream

1 T Powdered Sugar

1 tsp. Rootbeer

Directions:

-In cold bowl whip heavy whipping cream, powdered sugar and 1 tsp. rootbeer with hand mixer until stiff peaks form, set aside.

-In large bowl whisk milk, rootbeer and vanilla pudding for 2 minutes.  Fold in whipped topping.  Pour into pie shell, cover with plastic lid and place in freezer overnight.

-Make whipped topping again as you did before, place in sealable bag or pipping bag.  Pipe on top of frozen pie, can sprinkle with rainbow sprinkles.  Cut and Enjoy!

 

Sugar Cookie Cheesecake

Every year for Christmas we have the tradition of cheesecake for dessert.  This year I decided to make  simply yet amazing cheesecake, this is a traditional cheesecake with amazing taste and a fun crust.  There is something about sprinkles that makes one feel like a kid again.  This recipe would be amazing for anytime of the year, so remember this recipe next time you need a cheesecake for any event.

 

Ingredients:

Crust:

11oz. Box Vanilla Wafers

6T Butter, melted

1/4 C Sugar

scant 1/4 C Rainbow Sprinkles

Cheesecake:

2 lbs. Cream Cheese, softened

4 Eggs, room temperature

1 C Sugar

1 T Vanilla

Whipped Topping:

1 C Heavy Whipping Cream

1 T Powdered Sugar

1 tsp. Vanilla

2 T Rainbow Sprinkles

Directions:

Crust:

(You can place a piece of parchment paper in bottom of pan before adding crust for easy remove for presentation if wanted)

-Place wafers into food processor, process until fine ground.  Place in bowl.

-Pour in sugar and mix into cookie crumbs.

-Add in butter and stir until dry ingredients are wet, add in sprinkles.

-Press crust into bottom and up sides of springform pan, you want to ensure that it is even and pressed firmly.  Set aside.

Cheesecake:

-In bowl using hand mixer, whip cream cheese until slightly fluffy.

-Add in sugar and mix until sugar is incorporated into cream cheese.

-Add in eggs one at a time, mixing well into batter before added next egg.

-Add in vanilla last.

-Pour batter into crust in springform

-Bake 325 degrees for 1 hour or until center is not longer like jello

(I always place mine in a water bath, this isn’t necessary but I find it helps to prevent the top from cracking)

-Remove from oven and allow to cool completely on wire cooling rack, once cool place saran wrap on top and press firmly on top to prevent film from forming, place in fridge overnight.

Topping:

-In bowl add cream, sugar and vanilla.  Whip until soft form peaks form, add in sprinkles and whip until incorporated.  Place topping into sealable bag.

 

-Remove springform edge from cheesecake, if you used parchment remove cake from bottom of pan and paper and place on plate.

-Cut one corner of bag with topping, squeeze desired amount on cake prior serving or after, its really you.  Enjoy!

Maple Bacon Fudge

Fudge has become a huge part in my family’s Christmas tradition.  I always try to come up with something different to give to friends and neighbors as gifts, and this became a new family favorite.  I am sure that it will also become a beloved holiday recipe for you as well.

 

Ingredients:

3/4 C Butter, softened

3/4 C Heavy Cream (don’t substitute)

2 C Sugar

12 oz. Bag White Chocolate Chips

7 oz. Jar Marshmallow Fluff

1 T Maple Syrup

7 Pieces Bacon, Cooked crisp and crumbled

Directions:

-Lightly spray 13X9 baking dish with cooking spray, place parchment paper in pan and spray again with cooking spray, set aside.

-In pot over medium low heat, add in butter, sugar and cream.  Stirring occasionally until sugar melts.  Bring to boil, boil 4 minutes.

-Remove pot from heat and stir in chocolate chips and fluff, stir well to melt ingredients, but work quick to prevent fudge from setting.

-Stir in syrup and bacon.

-Pour into baking pan.  Place in fridge for at least 2 hours or until set prior to cutting.

-Cut set fudge and place in airtight container in fridge.  Enjoy!

Almond Joy Cookies

If you love the candy as much as I do then I am sure this is a great recipe for you.  It is gluten free as long as your shredded coconut is, and its super simple and easy.

 

Ingredients:

14 oz. Can Sweetened Condensed Milk

4 C Sweetened Shredded Coconut

2/3 C Chopped Almonds

2 C Mini Chocolate Chips

Directions:

-Combine all ingredients in bowl.  Spoon by 1/8 C onto parchment lined baking sheets. Press tops down with slightly damp hands, this allows them to cook evenly.

-Bake 325 degrees for 13 minutes or until coconut starts to turn golden.  Allow to cool on cookie sheets.  Enjoy!

Cream Cheese Buttercream Frosting

I had a friend request cream cheese frosting for their birthday cake, so I decided to combine cream cheese into a buttercream to make the frosting taste amazing.  Give this recipe a try for your next cake adventure.

 

Ingredients:

10 T Unsalted Butter, softened

8 oz. Block Cream Cheese, softened

6 C Powdered Sugar, sifted

1 tsp. Vanilla Flavoring (real is best)

1/8 tsp. Almond Flavoring

1 T Heavy Cream (optional)*

Directions:

-In mixing bowl, either stand mixer bowl or one large enough for ingredients and hand mixer.

-Combine butter, cream cheese, vanilla and almond.  Blend until smooth and well blended.

-Add sugar 2 C at a time, blend until sugar is combined before add remaining sugar.

*May need heavy cream to make frosting spreadable (humidity and other environmental elements will affect final product.

-Ice cake or cup cakes, this frosting will need to be placed in fridge to prevent spoilage and consistency.  Enjoy!

Southern Comfort Apple Pie

My husband never told me what dessert he wanted for his birthday, so I said screw it I’m making a pie.  I decided to tweak my usual apple pie recipe to create something new, I must admit I may never go back to my original recipe again.  This one knocked my old one out completely.  Give this recipe a try during the up coming holiday season, I’m sure it will please the masses.

 

Ingredients:

1 Pie Crust (homemade or store bought)

Filling:

1/4 C Unsalted Butter

1/4 C Southern Comfort

1/4 C Apple Cider

2 T Cornstarch

1/4 C Heavy Cream

3 Granny Smith Apples, peeled cut 1/4 in thick

3 Sweet Apples (I used Gala and Jazz), peeled but 1/4 in thick

1/4 C Flour

1/4 C Sugar

3/4 tsp. Cinnamon

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Ground Nutmeg

Dash Salt

Topping:

5 1/2 T Unsalted Butter

1/3 C Flour

3 T Brown Sugar

1 tsp. Molasses

1/4 tsp. Cinnamon

1/4 tsp. Pumpkin Pie Spice

Dash Salt

1/2 C Chopped Walnuts

Directions:

Filling:

-Whisk apple cider and cornstarch together to create slurry, set aside.

-In small pot over medium low heat, melt butter and cook stirring often until butter starts to smell nutty and turns golden brown.  Add in southern comfort and cook about 5 minutes.  Stir in apple cider slurry and heavy cream, whisk often until mixture thickens.  Remove from heat and allow to cool some.

-Combine flour, sugar, nutmeg, cinnamon and pumpkin pie spice together.  Mix into sliced apples.  Allow to sit 5 minutes.  Pour in southern comfort sauce.  Coat apples well.

-Place crust into pie pan, pour apples into crust.

Topping:

-Place all ingredients except nuts into food processor.  Pulse until ingredients are crumbly.  Stir in nuts.

Pie:

-Sprinkle topping over apples.

-Bake 375 degrees for   mins.  Remove from oven and allow to cool before serving.  Enjoy!

 

Citrus Pie

My anniversary falls on Pi Day (you know 3.14 lol), so every year I make a new pie for the day and for dessert for our anniversary meal.  This year I wanted fruity, and thus this pie was created.  It has the perfect flavors of citrus, sweet and salty, so it is ultimately the perfect dessert, at least in my mind and opinion.

 

Ingredients:

1 1/2 Sleeves of Saltine Crackers (you want the salted version)

1/2 Stick Butter, melted

2 1/2 T Sugar

1 Lemon, juiced

1 Lime, Juiced

1 Orange, juiced (you want 1/2 C total liquid)

14 oz. Can Sweetened Condensed Milk

4 Egg Yolks

Directions:

-Place crackers in food processor, pulse until fine but not powder.  Mix in sugar, stir in butter.  Place dough in bottom of 9 inch pie pan.

-Bake 350 degrees for 18 minutes, remove from oven and allow to cool some before adding filling.

-In bowl using hand mixer combine condensed milk and egg yolks, add in juice.  Pour into cooled crust.

-Bake for 16 minutes or until filling is set.  Remove from oven and place on cooling rack.  Once cooled to room temperature place in fridge with saran wrap over pie.  You want this cooled completely to cut.

-Great served with whipped topping.  Enjoy!

 

Sweet and Spicy Roasted Pecans

This is a slight spin on the old fashioned roasted pecans so many of us had growing up.  I added a spice to the classic sweetness, and thus my new favorite way to make these was born.  You might want to double recipe if you family loves them as much as mine does.

 

Ingredients:

1 lb.  Halved Pecans

2 Egg Whites

2T Water

3/4 C Sugar

3 tsp. Cinnamon

1 tsp. Sea Salt

1/4 tsp. Chipotle Chili Powder

Dash Smoked Paprika

Cayenne to taste

Directions:

-In bowl mix all ingredients in bowl except pecans, egg whites and water.  Set aside.

-In large bowl, using hand mixer, mix egg whites and water together.  Mix until light and fluffy (you don’t want peaks, so don’t over beat).

-Fold pecans into egg whites.  Then fold in spice blend.

-Place pecans on parchment lined baking pan.  Bake 225 degrees for 1 hour, rotating nuts every 15 minutes.  Remove from oven and allow to cool, then place in in airtight container.  Enjoy!

 

Chocolate Hummus

My tiny humans love hummus for snack time (my eldest takes often for lunch at school), so when I decided to make a dessert hummus, well needless to say I was pleasantly surprised with just how great it turned out.  My tiny humans may never eat traditional hummus again.

Ingredients:

1 lb. Bag Dry Chickpeas

11 T Coco Powder

1/4-1/2 tsp. Salt

2 tsp. Vanilla Flavoring

1 C Water (may need more or less)*

1/2 C Sugar

5 T Safflower Oil

3 T Maple Syrup

Directions:

-Soak chickpeas over night in water.  Drain and place in steaming basket.  Steam peas for 1 hour or until tender but not mushy.

-Place steamed chickpeas in food processor, and process until well ground up.

-*Amount of water may vary based on chickpeas themselves and how thick or thin you want final product to be

-Add in all remaining ingredients to food processor and blend until smooth and all ingredients well incorporated.

-Great served with pretzels, crackers and even fruit.  Enjoy!