Ingredients
4 cups pitted cherries
3/4 cup sugar
1/4 cup flour
1/2 tsp salt
4 oz. cream cheese
1 1/2 cups flour
1 cup oats
1 cup brown sugar
3/4 cup butter
Directions
Mix the first 4 ingredients in a baking dish and pinch off sections of the cream cheese on top of the cherry mixture.
Mix the last 4 ingredients together in a mixing bowl until they resemble course crumbs, then pour on top of the cherry mixture.
Bake at 375 degrees for 45-50 minutes.
Ingredients
8 oz semisweet chocolate chips
7 oz marshmallow cream
1/4 cup half-and-half
1 tsp vanilla
1 cup mini marshmallows
bananas, strawberries chocolate-covered pretzels, graham crackers, and/or sliced apples
Directions
Combine chocolate chips, marshmallow cream, half-and-half, vanilla, and mini marshmallows in slow cooker. Let it cook on low for 1 hour.
Sprinkle with marshmallows and serve with fruit, pretzels, and graham crackers.
Ingredients
1/2 cup almonds
1 box gluten free devil’s food cake
1 cup water
1/2 cup softened butter
3 eggs
1 can (14oz) sweetened condensed milk
2 squares (1 oz each) chopped white chocolate
1 tsp vanilla
Directions
Blend almonds in a blender until ground. Set aside 1/3 of almonds for topping.
Generously grease bottom of 8-9 inch round pan.
In a large bowl, combine ground almonds, cake mix, water, butter, and eggs. Beat ingredients on low speed of electric mixer 30 seconds and then medium speed for 2 minutes. Pour mixture into pan.
Bake 43-48 minutes or until fully cooked through. Let cool for 10 minutes. Transfer to cooling rack.
In small saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat 7-10 minutes or until thickened. Remove from heat. Let cool for 10 minutes. Stir in vanilla.
Cut cooled cake in half, horizontally. Place bottom layer, cut side up, on serving plate. Spread half the white chocolate mixture over the cake. Sprinkle 1/2 chopped almonds. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top. Sprinkle remaining almonds . Refrigerate any remaining cake.
Ingredients
1 box gluten free yellow cake mix
1/2 cup cold butter
2 packages softened cream cheese (8 oz each)
1/2 cup sugar
1 tsp gluten free vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp cinnamon
1/3 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees. Grease 13x9 inch pan with cooking spray.
Place cake mix in large bowl. With pastry blender or fork, cut in butter until the mixture is crumbly and coarse. Save 1 cup crumb mixture. Press remaining crumbs in bottom of pan. Bake for 10 minutes.
In large bowl beat cream cheese, sugar, vanilla, and egg with electric mixer until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
Bake 35-40 more minutes or until light golden brown. Let cool for 30 minutes. Refrigerate to chill for 2 hours. Cut into desired size bars. Store covered in refrigerator.
Ingredients
1 box gluten free brownie mix
butter and eggs as stated on the back of the brownie package
1 package (8 oz) cream cheese
1/3 cup sugar
1/2 tsp gluten free vanilla
2 cups sliced strawberries
1 cup blueberries
1 cup blackberries
1/2 cup apple jelly
Directions
Preheat oven to 350 degrees. Grease bottom of 12 inch pizza pan with cooking spray.
In a large bowl, stir brownie mix, butter, and eggs until well blended. Spread in pan.
Bake for 18-20 minutes or until fully cooked through. Let cool for 1 hour.
In a small bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Spread mixture evenly over brownie base. Mix softened jelly and berries and pour over the top of the pizza. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
Ingredients
1 box (16 oz) gluten free brownie mix
butter and eggs stated on back of brownie package
1/4 cup softened butter
1/4 cup gluten free creamy peanut butter
1 cup gluten free powdered sugar
1 tsp milk
1 cup semisweet chocolate chips
1/4 cup butter
Directions
Preheat oven to 350 degrees. Make and bake brownie mix as directed on back of box. Let stand for 1 hour or until fully cooled.
In a medium sized bowl, combine butter, peanut butter, powdered sugar, and milk. Stir until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave chocolate chips and butter uncovered on high heat for 30-60 seconds. Stir until smooth. Let cool for 10 minutes. Spread mixture over filling. Let cool in refrigerator for 30 minutes or until set. Store covered in refrigerator.
Ingredients
1 box (16 oz) gluten free brownie mix
1/4 cup melted butter
2 eggs
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
1 cup sliced strawberries (or more if you’re sassy)
Directions
Heat oven to 350 degrees. Grease bottom of 8 inch springform pan.
In medium bowl, stir brownie mix, butter, and eggs until well blended. Spread into pan.
Bake 26-29 minutes, or until fully cooked through. Let cool for 10 minutes. Run knife around edge of pan to loosen. Remove side of pan. Let stand for 1 hour.
In 1 qt saucepan, heat whipping cream over medium-low heat until hot. Remove from heat. Stir in chocolate chips until melted and smooth. Let stand for 15 minutes to thicken. Carefully pour chocolate mixture onto top canter of brownie, spread to edge, and cut into wedges. Serve with strawberries.
Ingredients
12 oz. fat free or low fat cream cheese
2 - 5oz. cups greek yogurt
3/4 C. stevia
2 eggs
1 tsp vanilla
1/4 tsp salt
60 grams vanilla protein powder
Directions
Mix all ingredients in a bowl with a hand mixer. Room temperature cream cheese will mix the best.
Pour into an 8 inch springform pan lined with parchment and sprayed.
Bake at 325 for 25 minutes and then lower the oven to 200 degrees and bake another 35 minutes. Let it cool completely and store in the fridge.
2 cups all-purpose flour
1/2 tsp. salt
2/3 cup butter flavored shortening
5 to 10 tbsps. ice-cold water or milk
Directions
COMBINE flour and salt in a large bowl. Cut with a pastry blender until the mixture resembles coarse crumbs.
SPRINKLE one tablespoon of ice-cold water or milk over part of the mixture. Toss gently with a fork; push to the side of the bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).
FLATTEN ball of dough into disks. Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.
REMOVE one disk of dough from the refrigerator. Turn onto a very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.) Roll dough gently, use a back and forth motion from the center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it around. If the dough sticks to the surface, dust lightly with flour. Roll to 12 inches in diameter for a 9-inch pie.
TRANSFER dough to pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond the edge of the pie plate.
Fold extra pastry under to build up the edge. Flute edge by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around the pie.
COVER and refrigerate 30 minutes to overnight before baking unless otherwise specified in the recipe.
BAKE according to directions for the pie recipe.
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup firm butter
Mix flour, sugar, and butter with a pastry blender until crumbly. Sprinkle apple filling with crumb topping.
2 pounds Granny Smith apples
2 pounds Braeburn apples
¼ cup all-purpose flour
4 tablespoons apple jelly
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
⅓ cup of sugar
Instructions
Step 1
Preheat oven to 425°. Peel and core apples; cut into wedges. Place apples in a large bowl. Stir in the next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
Step 2
Stir apple mixture. Spoon apples into crust, packing tightly and mounding in the center. Pour remaining juices in the bowl over apples.
Step 3
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer the pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, the topping is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with vanilla ice cream.
Ingredients
1/2 cup brown sugar
1/4 cup white sugar
3.5 oz. package cook and serve butterscotch pudding (not instant)
1 TBSP cinnamon
1 stick (1/2 cup) melted butter
14-18 frozen rhodes rolls
Directions
Mix brown sugar through cinnamon in a bowl until combined.
Layer rolls in a greased bundt pan.
Pour the melted butter and sugar mixture over the top.
Cover and let it rise on the counter/in the fridge overnight.
Bake at 350 for 30 minutes and flip upside down on a serving dish immediately.
Ingredients
1 cup sugar
1/2 cup brown sugar
1 cup butter
2 eggs
1 tsp. vanilla
2 1/8 cup flour
3 cups oats
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1.5 cups dried cranberries
1 bag white chocolate chips
Directions
Cream butter and sugars until pale and fluffy.
Add eggs and vanilla and mix until combined.
Add all dry ingredients and beat together.
Add cranberries and chocolate chips and finish stirring.
Bake at 375 for 10-12 minutes.
Yields 6 dozen, depending on size.
Ingredients
1 cup butter
8 oz. cream cheese
1.5 cups sugar
1 egg
1 tsp lemon extract
1 tsp lemon zest
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 3/4 cup all purpose flour
Directions
Cream butter and sugars until smooth and fluffy.
Add egg and extracts and lemon zest.
Add all dry ingredients and combine until smooth.
Spread in a greased jelly roll pan and bake at 375 for 20 minutes.
Frosting
1/2 cup butter
4 oz. cream cheese
3 cups powdered sugar
1/4 cup half and half or cream
1/2 tsp lemon zest
2 tsp vanilla
Combine until mixed. Frost completely cooled cookies and use food coloring or sprinkles if desired.
Ingredients
16 oz. can of flakey biscuits
1 can of Grands Cinnamon Rolls with icing (5 rolls)
1/2 cup butter
1/2 cup brown sugar
1 box cook and serve butterscotch pudding
1/3 cup granulated sugar
1 TBSP cinnamon
Directions
Open cans of biscuits and cut each biscuit into 6 equal pieces. Set aside the icing.
Mix the pudding, granulated sugar, and cinnamon in a large dish and coat all the biscuit pieces with the mixture.
Place biscuits into a slow cooker that has been lined with parchment paper and sprayed with cooking spray.
Melt the butter and stir in the brown sugar.
Pour the butter and sugar mixture all over the top of the biscuit pieces.
Place a clean kitchen towel across the top of the slow cooker and put the lid on.
Cook on high for 1-2 hours, checking every 30 minutes. 1:45 was perfect for me.
Remove from slow cooker and drizzle icing on top.
Ingredients
3.5 cups cooked rice
3.5 cups milk
2/3 cups sugar
3/4 tsp salt
2 eggs
2 TBSP butter
1 tsp vanilla
dried fruit
Directions
Simmer first 4 ingredients until thick, about 15-20 minutes.
Add eggs and simmer another 2-3 minutes
Add remaining ingredients and EAT.
Ingredients
1.5 pounds strawberries
1.5 cups orange juice
1/2 cup sugar
Directions
Mix in blender until pureed.
Run into an ice cream maker until frosty!
Ingredients
5 cups cherries
3 TBSP tapioca flour
1 1/2 cup sugar
1 tsp lemon juice
Directions
Cook until smooth and thick.
Pour into prepared pie crust.
Bake at 375 for 40 minutes.
Ingredients
4 eggs
390 grams sugar
300 grams butter
200 grams dark chocolate (55%-70%)
120 grams flour
1 tsp vanilla
Directions
Preheat oven to 330 F
Whip eggs and sugar until very fluffy.
Melt the butter and stir in chocolate until it’s all melted.
Carefully stir in the melted chocolate mixture into the eggs and sugar.
Add flour and vanilla and mix.
Pout into brownie pan and bake for 25-30 minutes.
Let it cool and it will be easier to cut!
Ingredients
1 cup of sugar
1/2 cup softened butter
2 eggs
2 cups all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3 bananas, mashed
1 teaspoon of vanilla
1/2 cup of chopped nuts (optional)
Instructions
Heat oven to 350 degrees Fahrenheit.
Cream sugar and butter. And eggs and beat well.
Add flour, baking soda, and salt and mix until just combined.
Add bananas, vanilla, and nuts if using. Mix one more time.
Pour into greased loaf pan and bake for 50-60 minutes.
2 cups flour
1 teaspoon salt
3/4 cup butter flavored shortening
4-6 tablespoons ice cold water
1 teaspoon white vinegar
Cut all dry ingredients together with a pastry blender until crumbly.
Add vinegar and 4 TBSP of the water. Stir and see if it comes together into a ball. If not, add the remaining water.
Separate into 2 balls and roll out with a rolling pin.
Use with any savory or sweet pie. (I recommend chicken pot pie.)
This is one of Dave’s favorite treats.
2 cups peanut butter
1 3/4 cup honey
2 1/4 cup vanilla protein powder
1 cup quick oats
Add peanut butter and honey together in microwaveable bowl and microwave for 90 seconds
Add vanilla protein powder to bowl and stir together.
Add oats and stir.
Place in 9x13 pan, cover, and let cool.
Cut into bars and serve.
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