Posts Tagged ‘dessert recipe’

Tuesday Recipe: Mini Cherry Cheesecake Tarts

Tuesday, April 22nd, 2014
April 23, 2014 is National Cherry Cheesecake Day! Celebrate with easy to make and fun to eat miniature cherry cheesecakes made in a muffin tin.

  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 12 vanilla wafers or crushed graham cracker crust
  • 1 (21-ounce) can cherry pie filling, or any pie filling of your choice, homemade or canned
George Washington Canvas Print Directions

  1. Preheat oven to 350 degrees F.
  2. Place a paper or silicone cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition.
  3. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or a pie filling of your choice.
Enamelware Colander Haeger Muffin Pan

Tuesday Recipe: Frozen Strawberry Cheesecake Popsicles

Tuesday, July 30th, 2013

Perfect for summer, and so easy to make, these frozen strawberry cheesecake popsicles are sure to be your new favorite treat.

Frozen Strawberry Cheesecake Popsicles


Yield: 8 popsicles

  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 6 large fresh strawberries, chopped or 3/4 cup frozen strawberries
  • 6 standard sized graham crackers
  • 1 tbs melted butter

In a food processor add the cream cheese, sour cream, powdered sugar, and milk. Process until well combined. Add the strawberries, pulse to combine.

Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks). Tap the molds gently on the counter to remove air bubbles.

Add the graham crackers to your empty food processor, and process until only crumbs remain.

While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.

Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours (up to 3 days).

No Fuss Fourth of July Fruit Salad

Wednesday, July 3rd, 2013

With the 4th of July right around the corner, many of us are thinking of which red, white, and blue themed recipes we will be making.  And, if you are like me, you want a recipe that is simple to prep, and does not involve too much time in the kitchen.  Less time in prep mode equals more time spent with friends and family on this fun-filled holiday!  To aid you in your search, here is an extremely simple July 4th themed fruit salad for you to make and enjoy:

Bananas, Strawberries and Blueberries, oh MY!What you will need:

Note: this recipe can be scaled up or down to suit your needs

  • 2 cups chopped strawberries
  • A handful of raspberries
  • 1 cup of blueberries
  • 1 apple, peeled and chopped
  • 2 bananas, peeled and thickly sliced
  • Zest of 1 lemon or orange (optional)
  • 2 tsp. juice of 1 lemon or orange (optional)

To assemble the fruit salad, place all of your prepped fruit in a bowl to fit.  Next, sprinkle the zest and juice on top.  Using a serving spoon or rubber spatula, gently mix the fruit until well coated with the zest and juice.

Remember, it is always a good idea to wash fruit before chopping.  What better way to celebrate summer colors than with this bright colander?  And, when serving your Fourth of July treats this year, or any year, don’t forget to grab your themed napkins!