Peanut Butter Blossoms

Source: Barbara Hemp (Grammie)

Peanut Butter Blossoms Recipe

By Carey Published: July 29, 2012

  • Cook: 10-15 mins

Source: Barbara Hemp (Grammie)

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Cream margarine and sugars. Add egg and vanilla. Stir well. Add remaining ingredients and mix well.
  3. Roll into walnut-size balls and roll in sugar. Bake 8 minutes at 375 degrees.
  4. Press Hershey's Kisses into center of each cookie. Bake 2-5 minutes longer.

Paula Deen’s Blonde Brownies

Source: http://www.sugarpiesfood.com/2010/01/paula-deens-blonde-brownies.html

Paula Deen’s Blonde Brownies Recipe

By Carey Published: July 29, 2012

  • Yield: 12 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Source: http://www.sugarpiesfood.com/2010/01/paula-deens-blonde-brownies.html

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts (optional) and chocolate chips.
  3. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Christmas Wreath Cookies

Source: http://allrecipes.com/recipe/christmas-wreaths/

Christmas Wreath Cookies Recipe

By Carey Published: July 29, 2012

  • Yield: 18 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 30 mins

Source: http://allrecipes.com/recipe/christmas-wreaths/

Ingredients

Instructions

  1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
  2. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Bailey’s Chocolate Mousse Pie

Source: http://www.food.com/recipe/baileys-chocolate-mousse-pie-365032

Bailey’s Chocolate Mousse Pie Recipe

By Carey Published: July 22, 2012

  • Yield: 1 pie (8-10 Servings)
  • Prep: 45 mins

Source: http://www.food.com/recipe/baileys-chocolate-mousse-pie-365032

Ingredients

Instructions

  1. In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
  2. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
  3. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon (this may take quite awhile to happen- don't give up), fold in whipped topping.
  4. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired).
  5. Chill at least 4 hours before serving.

The Ultimate Cheesecake

Source: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

The Ultimate Cheesecake Recipe

By Carey Published: July 22, 2012

  • Yield: 1 cake (6-8 Servings)
  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 5 hrs 45 mins

Source: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Ingredients

Instructions

  1. To make the crust: Preheat the oven to 325 degrees F.
  2. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  4. To make the cake filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  5. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  6. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  8. To make the Warm Lemon Blueberry topping: In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.