Category: Desserts

This Frozen Peanut Butter Pie has a lovely fluffy texture and a nice peanut buttery taste. The filling is super duper easy.

Just whip up some peanut butter and cream cheese, add in a little vanilla and a pinch of salt, and then to make it light and fluffy, fold in some Cool Whip.

So simple to make and wonderfully delicious!

Let the pie sit at room temp for about 10 minutes or so, to thaw out just a bit before serving.

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Frozen Peanut Butter Pie

Prep Time

15 mins

Cook Time

0 mins

Freezing

2 hrs

Total Time

2 hrs 15 mins

 

Frozen Peanut Butter Pie is really unique but it's also really delicious!

Course: Dessert

Cuisine: American

Keyword: Frozen Peanut Butter Pie

Servings: 6

Calories: 365 kcal

Ingredients

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1/3 cup peanut butter
• 1/2 cup milk
• 9 ounces non-dairy whipped topping
• fudge sauce
• 1 9 inch deep dish graham cracker pie crust

Instructions

1. In a medium bowl, blend together the cream cheese, sugar, and peanut butter. Slowly add the milk while beating, so your mixture is creamy. Continue beating until fluffy.

2. Fold in the nondairy whipped topping.

3. Pour the mixture into the graham cracker crust pie shell. Swill the fudge sauce through the pie using a butter knife.

4. Freeze until firm.

Enjoy!

Up Next: 

Crock-Pot Triple Chocolate Surprise

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Recipe based on one by cookin_nurse
Photo by flower7

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Do you like carrot cake? What about cream cheese frosting? Now we are talking! Add in some pineapple and you have Pineapple Carrot Cake With Cream Cheese Frosting.

The yummiest carrot cake ever.

There is something about the pineapple that makes the flavor and texture of this carrot cake the best we have ever had.

As far as the frosting goes…only a cream cheese frosting will do for a carrot cake … don’t you agree? If not, then wait until to make this cake…oh yeah!

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Pineapple Carrot Cake With Cream Cheese Frosting

Prep Time

45 mins

Cook Time

30 mins

Cooling

10 mins

Total Time

1 hr 25 mins

 

A delicious Pineapple Carrot Cake recipe and the Cream Cheese Frosting just makes it better.

Course: Dessert

Cuisine: American

Keyword: Pineapple Carrot Cake With Cream Cheese Frosting

Servings: 6

Calories: 415 kcal

Ingredients

• 2 c. all purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. cloves
• 1 c. whole toasted almonds
• 1 c. toasted pine nuts
• 1 c. olive oil
• 1 c. sugar
• 1/2 c. 1 stick butter, melted
• 1/2 c. packed brown sugar
• 4 eggs
• 3 Tbsp. dark molasses
• 2 Tbsp. maple syrup
• 2 c. chopped fresh pineapple or 1 (16 oz.) can crushed pineapple, drained
• 3 heaping cups shredded carrots

Frosting:

• 4 8 oz. pkg. cream cheese (room temp.)
• 2 sticks 1 c. butter, room temperature
• 2 c. powdered sugar
• Half-and-half as needed

Instructions

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.
2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.
4. Bake for 20 to 25 minutes.
5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. With an electric mixer, mix the cream cheese, butter, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.
2. Use the frosting to fill and frost the cooked layers.

Enjoy!

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Canadian Brown Sugar Pie – A Real Crowd Pleaser

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Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at: jamhands

Photo source

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This Peppermint Patty Poke Cake is a wonderful and rich cake. But I love anything with chocolate and mint, especially “Peppermint Patty” candy. This cake tastes just like the candy, so cool and refreshing.

Believe it or not this cake is best when served cold. Soooo good. I could probably eat half of one right now.

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Peppermint Patty Poke Cake

Ingredients

Cake Ingredients

• 1 18 1/2 ounce box fudge cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

Filling

• 1 4 ounce box instant white chocolate pudding and pie filling mix
• 2 cups skim milk
• 1/2 teaspoon peppermint extract

Frosting

• 1 cup granulated sugar
• 5 tablespoons butter
• 1/3 cup whole milk
• 1 cup chocolate chips
• 1/2 teaspoon peppermint extract

Instructions

1. Heat oven to 350º. Make the cake with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
2. Poke the top of the warm cake every 1/4 inch with the handle of wooden spoon. In a Medium bowl, beat the filling ingredients with wire whisk about 2 minutes.
3. Immediately pour the filling evenly into holes in the cake. Cover loosely and refrigerate about 2 hours until chilled.
4. Place the sugar, butter and milk in a medium-size saucepan over medium heat.
5. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
6. Stir in the chocolate chips, and continue to stir until the chocolate has melted. Cool 10 minutes. Stir in the peppermint extract.
7. Pour/spread the frosting over the cake top while still warm. (frosting will firm as it cools). Chill at least 30 minutes and store in the refrigerator.
8. Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.

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Old Fashioned Pecan Pie

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Recipe based on one by KelBel
Photo by True Texas

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This is a wonderful homemade Old Fashion Pecan Pie–better than any frozen pie could ever be! This recipe is one of the better ones that I have run across.

I’ve been making pecan pies more years than I care to remember and I’ve never found another recipe as good as this one.

It’s very simple and yet outstanding! It yields a pie that guests rave about. For all pecan pie connoisseurs out there give this easy pie recipe a try. It just might become your go-to pecan pie recipe.

It’s one of the best I’ve ever made!

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Old Fashion Pecan Pie

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

A minimum of ingredients and a frozen pie shell makes this a very quick to throw together pecan pie. But it still maintains that old fashioned goodness just like grandma's!

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Pecan Pie

Servings: 6

Calories: 425 kcal

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 cup Karo syrup
• 4 eggs beaten
• 1 cup chopped pecans
• 20 whole pecans for topping
• 2 teaspoons vanilla extract
• 1 9 inch unbaked pie shell

Instructions

1. In a sauce pan, melt the butter, but don’t let it brown. Mix in the sugar and corn syrup and cook, stirring over medium heat, until the sugar dissolves.
2. Stir in the eggs; mix well. Stir in the pecans.
3. Pour in the pie shell and bake in 350°F oven for 1 hour, or until firm when shaken.

Tips & Tidbits about this Old Fashion Pecan Pie

Instead of mixing the pecans into the filling, you can actually layer the pecans in the pie shell and then pour the filling over.

Up Next:

No Bake Kool-Aid Pie

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Recipe based on one by southern chef in louisiana
Photo by Chef #1800353309

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This Hot Fudge Pudding Cake is light, spongy and extremely flavorful. The sauce is smooth and silky and sooo chocolately. It’s also really quick and really easy to make. A definite candidate to go into the keeper box.

It almost magically makes its own fudge sauce. Serve it with ice cream and you’ve got an extra special treat.

Try it. I think you’ll love it.

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Hot Fudge Pudding Cake

Ingredients

• 1 1/4 cups granulated sugar divided
• 1 cup all-purpose flour
• 7 tablespoons cocoa divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter or 1/3 cup margarine melted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup light brown sugar packed
• 1 1/4 cups water hot
• whipped topping

Instructions

1. Heat oven to 350'F.
2. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tablespoons cocoa, baking powder and salt. Blend in the milk, butter and vanilla and beat until smooth.
3. Pour the batter into 8- or 9-inch square baking pan.
4. In a separate bowl, stir together the remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle the mixture evenly over the batter.
5. Pour hot water over the top; do not stir.
6. Bake 35 to 40 minutes or until the center is almost set.
7. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over the top.

Serve with with a scoop of vanilla ice cream.

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By Marg (CaymanDesigns)
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Are you a bit skeptical? Well, this recipe really doesn’t contain potatoes! It gets it’s name from the look of the candy. I was a bit skeptical at first, but the fact is these turn out so cute and tasty!

They’re sweet and rich and I definitely could only eat a few of them at a time. But I always go back later for more.

Give the recipe a try. Party guests will thank you so much… Everyone will fall in love with them.

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Irish Potatoes Candy

Ingredients

1/4 cup softened butter
4 ounces cream cheese, softened (Not whipped or reduced fat!
1 teaspoon vanilla extract
1 (16 ounce) package confectioners’ sugar
7 ounces sweetened flaked coconut (2 1/2 cups)
1 tablespoon ground cinnamon

Directions

In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners’ sugar. Beat until the mixture forms a ball. Stir in coconut with a spoon.

Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.

Place the cinnamon in a shallow dish and roll the balls in it. Place the balls on a cookie sheet and chill for about 1 hour or until firm.

If you prefer “dirtier potatoes” roll the candy a second time after they have chilled.

Enjoy!

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Recipe based on one by Steve P.
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Paula Deen’s Loaded Oatmeal Cookies is another of my favorite Paula Deen recipes. The nuts and raisins and the wonderful combination of spices makes for a yummy little cookie.

If you can keep yourself from eating them all the day you make them, they are even better the next day.

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Paula Deen's Loaded Oatmeal Cookies

Ingredients

• 1/2 cup butter softened (1 stick)
• 1/2 cup vegetable shortening
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 2 1/2 cups quick-cooking oatmeal
• 1 cup raisins
• 1 1/2 cups chopped walnuts or pecans
• 1 teaspoon pure vanilla extract

For Glaze

• 1/2 cup butter
• 2 -3 cups sifted powdered sugar see note below
• 1 teaspoon vanilla extract
• 3 -4 tablespoons water

Instructions

1. Preheat oven to 350°F Lightly grease cookie sheets.
2. With an electric mixer cream together the butter, shortening and sugar in a bowl until fluffy. Add the eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
3. Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in the oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
4. Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
5. Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.

For Brown Butter Glaze:

1. In a small saucepan, melt the butter over medium heat, then continue to cook, stirring occasionally until the butter is a golden brown.
2. Remove the pan from the heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.

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Soft Molasses Cookies

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Recipe based on and Photo by Sharlene~W

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One word for these Soft Molasses Cookies: killer! These cookies are easy to make — not to mention soft, chewy, and exquisitely spiced.

They will barely make it into the cookie tin – they’ll just fly off the cooling racks!

If you can hold back a few they’re even better the next day. Very ADDICTIVE !!!!

Not much more you can ask of a molasses cookie. They are just right – easy to make, soft, chewy, and exquisitely spiced.

Your cookie jar will be SO empty when you make these.

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Soft Molasses Cookies

Prep Time

15 mins

Cook Time

10 mins

chill

1 hr 30 mins

Total Time

1 hr 55 mins

 

I love the texture of these cookies but it's the flavor that's really outstanding!

Course: Dessert

Cuisine: American

Keyword: Soft Molasses Cookies

Servings: 12

Calories: 365 kcal

Ingredients

• 3/4 cup shortening 3/4 cup correct amount
• 1 cup packed brown sugar
• 1/2 cup white sugar reserved for coating raw dough balls
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt see note below
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

Instructions

1. Cream together the shortening and brown sugar. Stir in the egg and molasses and mix well.
2. Fold in the dry ingredients and stir. Cover and chill till firm (1-2 hours).
3. Preheat your oven to 350 degrees F.
4. Roll the dough into 1” balls and roll in white sugar. Place on a lightly greased cookie sheet.
5. Bake at 350° for 9-10 minutes. Leave on the cookie sheet one minute until set before moving to a rack to cool completely.

Enjoy!

Up Next:

Easy Crock Pot Candy – Super Delicious!

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Recipe based on one by Shirl (J) 831
Photo by HisPixie

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Making cookie dough and freezing it is the only way to go! With cookie dough in the freezer you’re only minutes away from fresh baked cookies. And very little cleanup. I’m going to stockpile this and use it during the holidays.

When you bake off a frozen batch they might be slightly different from fresh dough but are absolutely superb. The cookies are slightly crispy on the outside with a delightful slightly chewy brown sugary interior.

It’s the idea that’s so useful. Even though this recipe is for chocolate chip cookies most any cookie recipe will work.

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Slice and Bake Chocolate Chip Cookies

Ingredients

2 cups butter
1 1/3 cups sugar
1 2/3 cups brown sugar
1 tablespoon vanilla
4 eggs
2 teaspoons salt
2 teaspoons baking soda
5 1/2 cups flour
2 cups chocolate chips

Directions

Cream together the butter and sugars. Beat in the vanilla and eggs. Stir in the dry ingredients. Add the chocolate chips.

Divide the dough into four balls. Roll each ball into an 8 to 10 inch long roll. Wrap each roll in waxed paper, then put in a freezer bags and freeze.

When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

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Recipe by Charlotte J
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