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Today's Recipes
Ingredients
Directions
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 minutes until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely.
Refrigerate 2 hours or until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
Fill pastry bag fitted with star tip with cream cheese mixture (or can use a snipped resealable plastic bag) Pipe decorative dollop of cream cheese mixture on top of each trifle.
By Robin from Washington, IAPost Feedback: Click Here
Ingredients
Directions
Preheat oven to 375 degrees F. Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well blended. Pour into 13x9 inch baking dish sprayed with cooking spray. Bake 34-36 minutes or until golden brown. 12 servings
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 350 degrees F. Line 13x9 inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 minutes. Lift from pan using foil handles; cool completely cut into 24 bars.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 350 degrees F. Line 13x9 inch baking pan with foil. Grease or spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan.
Bake 15 minutes or until top of brownie is shiny and center is almost set. Meanwhile, beat cream cheese, sugar and vanilla in large with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over partially baked brownie batter in pan. (Filling will come almost to top of pan).
Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool.
Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Lift from pan using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 pieces to serve.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 350 degrees F. Pierce potatoes with fork. Bake 1 hour. Let stand 5 minutes. Cut potatoes in half crosswise; scoop out centers, leaving 1/8 inch thick shells. Place potatoes in large bowl. Add butter and milk; beat with electric mixer on medium speed until fluffy. Spoon evenly into shells; lightly press 1 cheese cube in center of each potato. Place potatoes in muffin pan. Bake 30 minutes or until heated through. Sprinkle each with 1/2 tsp. bacon bits. Top with broccoli.
By Robin from Washington, IA
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