My Momma’s recipe and my all time favorite desert!

 

The recipe in Momma’s handwriting…such a blessing!

INGREDIENTS:

(Crust)

Graham Crackers – 14 squares

Butter – 1/2 Cube

(first layer)

Cream Cheese – 14 ounces

Eggs – 4

Sugar – 1/2 Cup

Vinegar, white – 3 teaspoons

Salt – dash

Lime – the juice of 1/2

(second layer)

Sour Cream – 2 Cups

Sugar – 4 Tablespoons

Vanilla – 1 Tablespoon

DIRECTIONS:

Pre-heat oven to 350 degrees. Crush the graham crackers with a rolling-pin, and add to it 1/2 cube of melted butter.  Press into a pie plate and set aside. Combine the cream cheese, eggs, sugar, vinegar and salt.  Using beaters, combine until smooth.  Bake at 350 degrees for 30 minutes. Let cool on a rack for at least 30 minutes. Combine the sour cream, sugar and vanilla and bake an additional 10 minutes. Refrigerate over night if possible.

 

 

 

 

On a piece of parchment paper, crush the crackers with a rolling-pin.

 

 

 

 

 

Combine the butter completely into the crackers.

Pour into a pie dish, and there is no need to butter or spray with a non stick coating.

Push down gently until the bottom and sides are evenly covered with the crust, and set aside while you make the first layer.

In a bowl combined the softened cream cheese.

Also combine the sugar, and vinegar and pinch of salt.

This time just to change it up a bit, I added some lime zest.  Don’t know if it will be good or not yet, because we aren’t eating this until tomorrow…but I will let you know. Cheese cake is always better if you can refrigerate it over night.

To the cream cheese, add the vinegar and eggs.

Add the juice of one half lime, and beat for just a few minutes until all the ingredients are combined.

Pour the cream cheese mixture into the crust and bake at 350 degrees for 30 minutes.

When the first layer is done, take it out of the oven and let cool on a rack for about 30 minutes. While that is cooling you can combine the second layer together.

In a bowl combine the sour cream, sugar, and vanilla.  Beat with a hand mixer to mix throughly.

It’s totally combined, and the first layer has cooled, so now it’s time to pour it on top.

It looks sooo pretty and creamy…and glides right over the first layer like silk.

Back into the oven that is still heated at 350 degrees for 10 additional minutes.

And it’s finished!  Now I will put it in the refrigerator overnight and let you know how it tastes when I serve it tomorrow for desert.

Adding this just before I post it, and not only did I love the addition of the lime zest, but next time I make it, I think I will actually add a little bit more.  It made the middle layer have a real nice tangy bite to it. The cheese cake was a big hit for my husbands birthday celebration last night…everyone loved it, and that always makes me very happy to hear.

The layers were creamy and luscious…I just love this desert!

That little piece of heaven, on the blue plate was my breakfast this morning…and all that was left over from last night.  What a perfect way to start the day.  🙂

I love the two creamy layers and the buttery graham cracker crust.  And I love sharing these wonderful recipes, that have been in my family for years and years…almost as much as I love eating them.

 

them.

Desert made and served inside of a canning jar.

Fruit cobbler in individual canning jars, a fun and easy desert.  One I will make again because the grand-kids loved it and it was very good…just not over the top great.

FRUIT COBBLER:

Canning Jars, 4 1/2 pint jars

Fruit, seasonal, frozen or canned, 2 1/2 Cups in each jar

Flour, 1/2 Cup

Sugar, 1/2 Cup

Salt. 1/2 teaspoon

Butter, 1 heaping Tablespoon on top of each

Whipping cream for the top, I used the squirt kind which is really nice to keep on hand.

DIRECTIONS:

Cook at 350 for one hour and top before serving with whipping cream.

I found this recipe on Facebook, and it looked so good I thought I would try it tonight.  It was seriously so easy, I didn’t think it would turn out…but it really did.  I got it from BUZZ.HOTMOMSCLUB.COM and only did a few things different.  I doubled the amount because I made eight instead of four and I used different fruit, both fresh, frozen and peaches from a jar, because they aren’t in season.  I also didn’t put any beans in the baking dish.  The jars didn’t move around at all, so I didn’t find the dry beans necessary.

The kids loved these pint jugs with handles, and it was fun that everyone got their own desert.

I doubled the recipe and used larger pint jars.

Evenly distribute the flour and sugar mixture by pouring over each jar of fruit.  There really is no exact measurement for the dry ingredients.  Place about a Tablespoon, maybe a little more…of butter on top of each jar.

If you want the jars to be fuller with fruit, you can use a smaller 1/2 pint canning jars.  Bake at 350 degrees for one hour.  Your house will smell wonderful!

Let them cool before serving.  When you take your first bite, it will be tart, warm and wonderfully sweet from the whipping cream.

Top with whipping cream and serve.  You will cause big smiles with this one!

The squirt whipping cream is great to use for this and perfect to keep on hand.  This raspberry and blueberry cobbler was my favorite because it was nice and tart.  Next time…and there will definitely be a next time, I will add all three fruits together.

they taste sooo good and are so easy to make!

INGREDIENTS:

Cream Cheese, 8 oz softened

Oreo Cookies, 36 Oreos finely crushed

Candy Melts Chocolate, 2 Bags (these are candy purchased in a bag that melts really quickly and adds a sheen to the chocolate)

White Chocolate, 1/2 Cup

DIRECTIONS:

Crush the cookies and then mix them in a blender with the softened cream cheese.

Using an ice cream scooper, place the round balls on a baking sheet lined with parchment paper.

Place in the freezer for 30 minutes.

Melt two bags of Chocolate Candy Melts using a double boiler.  Cover the balls in melted chocolate and return to a cookie sheet.

Put them in the fridge again for ten minutes, while you are melting the white chocolate in the microwave.  Melt for 30 seconds, stir and repeat.

Using a fork drizzle the white chocolate over the Oreo Truffles and refrigerate for one hour.

Store in a tightly covered dish in the fridge or freezer.

 

My daughter is the baker in our family…myself, I like the savory side of food…but when I tasted these Oreo Truffles that she made, I was seriously hooked because they are really, really that good.  And when I found out how incredibly simple they are to put together…I had to have her show me how to make them, so I could share with you on my blog.  I spent an hour an a half at her house today, where she showed me step by step how to make these luscious, melt in your mouth delectable. They are easier to make than a box cake…and sooooooo scrumptious.  It’s still hard for me to believe that something this good can be so easy to create.

Scoops come in all different sizes so you

can make the truffles as large or as small as you like.

I love a lemon pie, and when there is a recipe for one that I don’t have to bake and tastes incredible, this is definitely for me!!

A no bake pie that is so creamy and wonderful, you may not want to share it with another soul!

This is my very favorite no bake pie…because I LOVE lemon.

This pie is made much like the Pistachio no bake, with two different ingredients.  I used almonds instead of pecans for the crust, and used lemon pie filling from a can, along

with the pudding for the lemon layer.

INGREDIENTS:

All purpose flour, 1 Cup

Almonds, 1/2 cup plus 2 tablespoons, chopped and divided

Butter, 1 stick softened

Cream Cheese, 1 eight ounce package, softened

Confectioners’ Sugar, 1 Cup

Frozen Whipped topping, 1 eight ounce, thawed and divided

Lemon pudding, 1 (3.4) packages, instant

Lemon pie filling, 1 can

Milk, whole, 2 2/3 cups

DIRECTIONS:

Preheat the oven to 375 degrees.

Combine the flour, 1/2 cup of the chopped almonds, and butter in a medium bowl and mix well.

Press onto the bottom of a spring form pan.  Bake until lightly browned, about 15 minutes and let cool.

In a medium bowl, place the cream cheese.  Beat with an electric mixer, set at medium speed until fluffy.

Add confectioners sugar, and beat until the mixture is light and fluffy.

Add 1 cup whipped topping to the cream cheese mixture, and fold in gently.  Spread over the cooled crust.

Combine the lemon pudding mix and milk in a medium bowl.  Beat until thickened, then add one can of lemon pie filling in a can, and gently mix together.

Spread on top of the cream cheese layer.

Top with the remaining whipped topping.

Sprinkle with the remaining chopped pecans.

Chill, covered for one hour.

I really hope you love this one as much as I do.

A wonderful airy desert for chocolate lovers.

Ingredients:

Oreo Cookies, 20 crushed (Or any chocolate sandwich cookie)

Butter, 2 Tablespoons

Cream Cheese, 1 package (8 ounces) softened

Peanut Butter, 1/2 cup

Powdered Sugar, 1 1/2 cups

Frozen Whipped Topping, 1 carton (16 ounces) thawed, divided

Peanut Butter Cups, 10-20 miniature chopped

Whole Milk, 1 cup

Instant Chocolate Pudding Mix, 1 package (3.9 ounces)

Directions:
Crush 16 cookies, toss with butter and press into an greased 9 inch square dish, set aside.  (Or if you are pressed for time, buy a crust already made)
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners sugar until smooth.  Fold in half of the whipped topping.
Spread over the crust. Sprinkle with chopped peanut butter cups. In another bowl beat the milk, pudding mix and remaining confectioners sugar on low speed for 2 minutes.  Fold in remaining whipped topping.  Pour over the peanut butter cups.  Sprinkle on top with remaining crushed cookies and sprinkle over the top.  Cover and chill for at least 3 hours.

If you are looking for a no bake, wonderfully good, crazy rich, creamy, feel amazing in your mouth and even better in your stomach desert you should look no further.  This is seriously a no fail desert…even if you add to much of an ingredient…it will still turn our amazingly good.  Really…I promise.  It is super rich and creamy…and you will have it put together it under 20 minutes.  You can even make it three days ahead and it will be just as good as the first day you put it all together.  It does need three hours to set, which makes it the perfect make ahead desert to wow anyone who is fortunate enough to take a bite.

A fun way to make and serve desert. Fruit cobbler in a canning jar.

FRUIT COBBLER IN MASON JARS:

Canning Jars, 4, 1/2 pint jars

Fruit, seasonal, frozen or canned, 2 & 1/2 Cups

Fours, 1/2 Cup

Sugar, 1/2 Cup

Sugar, 1/2 Cup

Salt, 1/2 teaspoon

Butter, 1 Tablespoon on top of each

Whipping cream or vanilla ice cream oooor both for the top

DIRECTIONS:

Cook at 350 for one hour and top before serving with whipping cream.

I’m not a big fan of sweets…but when they are to die for good I certainly enjoy it.  This cobbler was good but it wasn’t great.

It’s not a bite of heaven from a 5 star restaurant…but considering how super fast and easy this is to make, it is really darn good.  A down home comfort desert that I will definitely make again.

I found this recipe on Facebook, and it looked good enough to try, so I’m making it tonight.  It was seriously so easy, that I didn’t think it would turn out very good…but it really did.  I got it from BUZZ.HOTMOMSCLUB.COM and only did a few things different. I doubled the amount because I made eight instead of four and I used different fruit, both fresh, frozen and peaches from a jar, because they aren’t in season.  I also didn’t put any beans in the baking dish.  The jars didn’t move around at all, so I didn’t find the dry beans necessary.

Served with a scoop of vanilla ice cream and whipping cream and you have a serious hit on your hands!

Whipping cream on top.

Last night I made this a second time…a little different and it turned out a whole lot better. The top was a lot more crispy and that’s why I liked this one so much more.

 This Desert would rate a 3 1/2 Star

But truthfully…if a desert does not rate a 5 star, I’m not going to eat it.  But you can call me a desert snob because I reallly don’t care about deserts.  They have to be super amazing or I’m just not going to have a bite.  This for a family was good…but it was just that…good.

For the crumb topping:

Flour 1/2 cup

Old fashioned oats 1/2 cup

Brown Sugar 1/2 cup

Baking Powder 1/2 teaspoon

Ground Cinnamon 1/4 teaspoon

Salt, a dash

Butter 1/2 cup diced into small chunks

Ingredients:

Fresh Blueberries

Fresh Raspberries

Frozen Boysenberries

Peaches from a can

The feedback from the family last week was this…everyone thought the individual canning jars were really cute…but they wanted a larger area so they could have more of the cobbler topping.  So this time I put the fruit in a large square baking dish…really no measurements at all, just put in the pan whatever fruit I had and then tripled the recipe for the topping and added it on top.  It was a HUGE hit!

I love this recipe because it is so forgiving.  Add whatever fruit you have, and as much as you want.  Make the topping smooth or add oats to make it more crispy.  Add the butter into the dry mixture or on top.  It is really that simple and that easy.  Really hope you will try this one.

Not great…but very good.