Joey has been here a couple of days and made a request for strawberry cheesecake. So I searched one of my favorite websites, Just Get Off Your Butt and Bake and found this super easy recipe!
I had a little helper in the kitchen with me again today and she was all too glad to help cut up the strawberries (which meant she got to eat more than she put in the pan)!
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
Directions: In a bowl, combine the strawberries, almonds (I didn’t use the almonds) and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.
As you can see, step by step, that this wasn’t very difficult to make either. It was pretty good. Adding the pudding to the cheesecake mix wasn’t the flavor my son was looking for. And only because he’s down here for this week, I went on searching for what he was looking for.
Now don’t get me wrong, this was eaten, and it was very good. He was looking more for the cream cheese minus the pudding. Just gave me one more dessert to make and post. Look for the next one coming up.
Have a great week.
Patricia – Two Girls Cooking 🙂
Just Get Off Your Butt and Bake
I found this recipe in one of my old Kraft foods magazines and decided I needed to make it. The peanut butter flavor was not overwhelming, and the filling was so creamy. It was very fast to put together and was pretty tasty!
Peanut Butter & Chocolate Eclair Dessert
1 pkg Vanilla Instant Pudding
1-3/4 cups milk
1/4 cup creamy peanut butter
1 8 oz tub Cool Whip, thawed
24 Graham Crackers
6 squares Baker’s Semi-Sweet Chocolate
3 Tbsp butter
Beat pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip. Layer 1/3 of the grahams and half the pudding mixture in 13×9-inch dish, breaking crackers as necessary to fit. Repeat layers. Top with remaining crackers.
Microwave chocolate and butter in microwaveable bowl on high about 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams. Refrigerate 8 hours.
Tonight I’m having dinner at a friend’s house, and since she’s doing the cooking I offered to bring something to share. She said how about desert? …Perfect! I can totally handle that.
I decided brownies were in order. And while I don’t mind regular from the box brownies, I thought I’d try my hand at something new. After doing some searching through recipes I decided I would give these a try. Now, I know they are for later, but what kind of friend would I be if I showed up with sub-par brownies? I had to do a taste taste purely for quality control purposes (clearly nothing to do with my chocolate craving). They are pretty nummy. A little gooey, but that’s what makes s’mores great!
10 Graham Crackers, broken in half (20 squares)
1-1/2 sticks butter or margarine
4 squares Unsweetened Chocolate
2 cups sugar
1 tsp vanilla
1 cup flour
2-1/2 cups Miniature Marshmallows
1 cup Semi-Sweet Chocolate Chips or Chunks
Heat oven to 350°F. Line 13×9-inch baking pan with foil; grease foil. Place 15 grahams in pan, overlapping slightly. Break remaining grahams into pieces; set aside. Microwave butter and chocolate squares in large microwaveable bowl on High 2 min.; stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan. Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve.