Recipes

Do you love cheesecake like I do?! I love it, but I don’t like paying the high price for it at some of these fancy smancy restaurants. Here’s an easy way to get your cheesecake on, and impress your next dinner guests or give to your neighbor so your thighs still love you in the morning. Sorry neighbor. ūüôā

Cookie Dough Cheesecake

cookie dough cheesecakeIngredients For Crust:

Cookie dough, homemade or store bought (I used homemade)

Ingredients For Original Cheesecake:

  • 3 eggs
  • 3 packages 8 oz. each cream cheese
  • 1 teaspoons pure vanilla extract
  • 2/3 cup powdered sugar
  • 1 tabelspoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon rind, minced

Ingredients For Sour Cream Topping

  • 1 cup sour cream
  • 1/2 cup powdered sugar¬†

Extra Toppings

  • 1/4 cup Walnuts, chopped
  • ¬†1 cup semi sweet chocolate chips, reserve 1/2 cup for melting
  • 1 teaspoon butter (to melt with chocolate¬†chips)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a 9 inch spring form pan, press enough cookie dough on the bottom and up the sides of the pan, set aside.
  3. In a standing mixer, beat cream cheese, vanilla, sugars, lemon rind and lemon juice well. Next, beat in eggs, scrapping down sides if needed.
  4. Pour cheesecake batter¬†into¬†cookie dough¬†lined spring form pan. Bake 45-50 minutes in a preheated 350 degree F. oven Or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before topping with sour cream. Meanwhile let’s make the sour cream topping by beating together the sour cream and powdered sugar in your standing mixer.
  5.  Once cheesecake is cooled, pour sour cream mixture over cheesecake and frost. Top with 1/2 cup chips and chopped nuts. Melt remaining 1/2 cup semi sweet chips with 1 teaspoon butter in the microwave for about 30 seconds. Continue with five second intervals stirring until chips are melted. Pour melted chocolate in a sandwich sized ziploc bag and cut a small hole in the corner, drizzle all over the top of the cheesecake.  Place cheesecake in the refrigerator and refrigerate over night. Enjoy!

Cookie Dough Cheesecake ~ Money Saving Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • Ingredients For Crust:
  • Cookie dough, homemade or store bought (I used homemade)
  • Ingredients For Original Cheesecake:
  • 3 eggs
  • 3 packages 8 oz. each cream cheese
  • 1 teaspoons pure vanilla extract
  • ⅔ cup powdered sugar
  • 1 tablespoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon rind, minced
  • Ingredients For Sour Cream Topping
  • 1 cup sour cream
  • ½ cup powdered sugar
  • Extra Toppings
  • ¼ cup Walnuts, chopped
  • 1 cup semi sweet chocolate chips, reserve ½ cup for melting
  • 1 teaspoon butter (to melt with chocolate chips)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a 9 inch spring form pan, press enough cookie dough on the bottom and up the sides of the pan, set aside.
  3. In a standing mixer, beat cream cheese, vanilla, sugars, lemon rind and lemon juice well. Next, beat in eggs, scrapping down sides if needed.
  4. Pour cheesecake batter into cookie dough lined spring form pan. Bake 45-50 minutes in a preheated 350 degree F. oven Or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before topping with sour cream. Meanwhile let's make the sour cream topping by beating together the sour cream and powdered sugar in your standing mixer.
  5. Once cheesecake is cooled, pour sour cream mixture over cheesecake and frost. Top with ½ cup chips and chopped nuts. Melt remaining ½ cup semi sweet chips with 1 teaspoon butter in the microwave for about 30 seconds. Continue with five second intervals stirring until chips are melted. Pour melted chocolate in a sandwich sized ziploc bag and cut a small hole in the corner, drizzle all over the top of the cheesecake. Place cheesecake in the refrigerator and refrigerate over night. Enjoy!

 

 

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No Machine Peanut Butter Ice Cream Recipe, no turn ice cream so easy to make once you try it you will make it all the time, summer treats, easy recipe

No Machine 5 Ingredient Peanut Butter Ice Cream

I LOVE ice cream and homemade ice cream is even better, but it is a lot of work. THAT is until I used this recipe, it is SO EASY and taste amazing. There is no need to turn or machine the ice cream to make it set up. You just mix it per the direction below pour into a container let and freeze then enjoy! Hope you enjoy this recipe as much as we do!

Ingredients
2 C cold heavy whipping cream
1 14oz can sweetened condensed milk
1/3 c sugar
1 T vanilla extract
1 18oz jar creamy peanut butter

No Machine Peanut Butter Ice Cream Recipe, no turn ice cream so easy to make once you try it you will make it all the time, sumDirections

Whip cream until stiff peaks form in a large bowl. Set aside.
In a medium size bowl whip together condensed milk, vanilla extract, sugar, 1/2 the jar of PB until all is combined. It’ll be thick. Add PB mixture to whipped cream and whip with electric mixer until all is combined.
Add ice cream mixture to a loaf pan and scoop on 4 T PB and swirl with a knife until no chunks remain.
Freeze for 6+ hours. Scoop and serve, easy as that!

No Machine 5 Ingredient Peanut Butter Ice Cream Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 C cold heavy whipping cream
  • 1 14oz can sweetened condensed milk
  • ⅓ c sugar
  • 1 T vanilla extract
  • 1 18oz jar creamy peanut butter
Instructions
  1. Whip cream until stiff peaks form in a large bowl. Set aside.
  2. In a medium size bowl whip together condensed milk, vanilla extract, sugar, ½ the jar of PB until all is combined. It‚Äôll be thick. Add PB mixture to whipped cream and whip with electric mixer until all is combined.
  3. Add ice cream mixture to a loaf pan and scoop on 4 T PB and swirl with a knife until no chunks remain.
  4. Freeze for 6+ hours. Scoop and serve, easy as that!

You might also like this recipe:

No Machine 4 Ingredient Mint & Chip Ice Cream

Ice cream tub perfect for homemade ice creamTovolo Glide-A-Scoop Ice Cream Tub 

  • Slender design guides the perfect scoop
  • Insulated tub keeps ice cream longer
  • Non-slip base steadies tub while you scoop
  • 1.5 quart capacity
  • Dishwasher safe

Tovolo Sweet Treats Tub 

  • Save freezer space with the stack friendly lids
  • The tight fitting silicone lid go on and off with ease
  • This set comes in fun vibrant colors
  • Each Sweet Treat Tub holds 1 Quart
  • This tub is dishwasher safe

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DIY Homemade Oreo Recipe from a cake mix, quick and easy recipe that your family will love #Oreos, #Recipe, #CakeMixHomemade Oreos, Made With a Cake Mix

This is a family favorite recipe that I had forgotten about! ¬†So easy and quick, they are perfect when you want to bake something but don’t want to be stuck in the kitchen all day, (unlike sugar cookies!) ¬†These are super moist and the perfect texture!

Recipe:

2 boxes devils food cake mix
4 eggs
1/2 cup shortening

homemade oreos, #snacks, #oreos, #knockoffrecipes, #easysnacks,#cakemix, #cookies, #easyrecipes, #easycookies
Mix together and put on an ungreased cookie sheet in walnut sized balls. Batter is very thick, you can pick it up and roll it into balls.

homemade oreos, #diy, #snacks, #oreos, #cakemix,#knockoffrecipes, #easysnacks, #cookies, #easyrecipes, #easycookies

 Bake at 350 degrees for 8 minutes.  Let them cool on a wire rack.

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 Once cooled, frost with cream cheese frosting and put 2 cookies together.

Store in an airtight container.  I usually get 3 1/2 pans with 24 cookies on them.  But remember, each cookie will need 2 of those.

Homemade Oreos, Made With a Cake Mix
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 boxes devils food cake mix
  • 4 eggs
  • ½ cup shortening
Instructions
  1. Mix together and put on an ungreased cookie sheet in walnut sized balls. Batter is very thick, you can pick it up and roll it into balls.
  2. Bake at 350 degrees for 8 minutes. Let them cool on a wire rack.
  3. Once cooled, frost with cream cheese frosting and put 2 cookies together.
  4. Store in an airtight container. I usually get 3½ pans with 24 cookies on them. But remember, each cookie will need 2 of those.

homemade oreos, #diy, #snacks, #oreos, #knockoffrecipes, #cakemix, #easysnacks, #cookies, #easyrecipes, #easycookies

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Cinco de Mayo Recipe Idea

Fiesta Corn layered Salad

Fiesta Corn Layered Salad Recipe

If your family likes tacos then they should LOVE this salad. ¬†Perfect for a cool meal on a hot summer day, and lets face it… it looks pretty to…. and pretty food is always fun to eat.

Fiesta Dressing

  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 3 teaspoons Mexican chili powder
  • 3 tablespoon minced cilantro
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon salt
  • dash or pepper

Salad

  • 4-6 cups chopped ice burg lettuce (1 small head or 1/2 a large head, you never know what size the store will have)
  • 1 (14-ounce) can Sweet ¬†yellow corn, rinsed and drained
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 bell pepper (red or green) take out the seeds and dice
  • 3 Roma tomatoes, chopped
  • 1 cup black olives sliced
  • ¬†1 small red onion chopped (about 3/4 cup)
  • 2 cups shredded cheese Mexican blend
  • 3-5 cups corn chips

To make the dressing add the  mayonnaise, sour cream, chili powder, cilantro, cumin, salt, and pepper.  Put it all into one bowl mix well and set aside.  The flavors will get stronger the longer it sets so you can even make it the night before if you want.  Just keep it in the refrigerator.

To make your salad get a glass bowl or trifle dish.  Put half of the chopped lettuce on the bottom of the bowl, Spread half of the mayonnaise mixture on the lettuce.  Next comes the toppings layer,  sprinkle  half each of the corn, black beans, bell pepper, tomatoes, olives, onions, and cheese.  Then put half the corn chips on top.  Repeat layers with remaining ingredients.  IF you are not going to eat for awhile you night leave the chips off so they do not get limp. Sprinkle them on right before serving.

Fiesta Corn Layered Salad Recipe ~ Summer Recipes #CincoDeMayo
 
Recipe type: Salad
Cuisine: TexMex
Ingredients
  • Fiesta Dressing
  • 1½ cups mayonnaise
  • ½ cup sour cream
  • 3 teaspoons Mexican chili powder
  • 3 tablespoon minced cilantro
  • ½ teaspoon Cumin
  • ½ teaspoon salt
  • dash or pepper
  • Salad
  • 4-6 cups chopped ice burg lettuce (1 small head or ½ a large head, you never know what size the store will have)
  • 1 (14-ounce) can Sweet yellow corn, rinsed and drained
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 bell pepper (red or green) take out the seeds and dice
  • 3 Roma tomatoes, chopped
  • 1 cup black olives sliced
  • 1 small red onion chopped (about ¾ cup)
  • 2 cups shredded cheese Mexican blend
  • 3-5 cups corn chips
Instructions
  1. To make the dressing add the mayonnaise, sour cream, chili powder, cilantro, cumin, salt, and pepper. Put it all into one bowl mix well and set aside. The flavors will get stronger the longer it sets so you can even make it the night before if you want. Just keep it in the refrigerator.
  2. To make your salad get a glass bowl or trifle dish. Put half of the chopped lettuce on the bottom of the bowl, Spread half of the mayonnaise mixture on the lettuce. Next comes the toppings layer, sprinkle half each of the corn, black beans, bell pepper, tomatoes, olives, onions, and cheese. Then put half the corn chips on top. Repeat layers with remaining ingredients. IF you are not going to eat for awhile you night leave the chips off so they do not get limp. Sprinkle them on right before serving.

 

Fiesta Corn Layered Salad

You might also like these recipes:

Cinco De Mayo Jello Recipe

Cinco de Mayo Jello recipe

Crockpot Mexican Lasagna 

Easy and Cheap Restaurant style salsa ~ Cinco de Mayo Recipe

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