Fresh Strawberry Cobbler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Author: Divas Can Cook

Recipe type: dessert

Ingredients

• 3 cups fresh strawberries, diced
• ½-3/4 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar
• 1 cup milk
• ½ teaspoon vanilla extract
• 1 stick butter, melted

Instructions

1. Preheat oven to 375.
2. In a medium bowl, add strawberries and ¾ cup sugar.
3. Stir to coat strawberries in sugar and set aside.
4. In a large bowl whisk together flour, baking powder, salt and sugar.
5. Add in milk, vanilla extract and melted butter.
6. Stir until combined. A few lumps are ok.
7. Grease a 9-inch casserole dish.
8. Pour batter evenly into dish.
9. Spoon strawberries evenly on top of batter. Do NOT stir.
10. Baked for 35-40 minutes or until golden.
11. Serve warm or cold.

Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust

Courtesy of Yammie's Noshery

  

 

Ingredients:

 6 cups pretzels, crushed well (about 3 cups of crumbs) 1 1/2 sticks (3/4 cup) melted butter
1/4 cup granulated sugar
1 cup milk chocolate chips
2/3 cup peanut butter
8 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar
2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)

Reese's Peanut Butter Cups for topping

Preheat oven to 350ºF. Combine the pretzel crumbs, butter, and sugar. Press firmly into a springform pan, pressing all the way up the edges. Use the bottom of a glass to press it very firmly into the bottom. Bake for about 10 minutes, then sprinkle the bottom with the chocolate chips and bake five minutes more. Spread the melted chocolate chips with a spoon or offset spatula. Allow to cool completely before filling.

Beat together the peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in about 1/2 cup of the whipped cream to lighten and then gently fold in 1 1/2 more cups of the whipped cream (this should leave you with two cups of whipped cream for the top). Pour the filling into the cooled crust. Lightly sweeten the remaining whipped cream (whisk in maybe about 1/4 cup powdered sugar) and spread onto the top. Top with Reese's Cups if desired. This can be frozen or refrigerated until you want to eat it (a lot of people in my family like it frozen, but it's up to you!).

Simple Berry and Vanilla Cream Trifle

Compliments of Betty Crocker and Blogger Arlene Cummings of Cooking With Sugar

Ingredients

1 purchased butter loaf cake (11.5 oz), sliced 1 box 6-serving size)vanilla instant pudding and pie filling mix 1 teaspoon vanilla 2 cups whole milk
1/2 cup sour cream 1 container (8 oz) whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

Directions
In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
Cover with plastic wrap; refrigerate until ready to serve.

Expert Tips
Pudding can be made a day or two in advance to make the assembly quicker.
If you prefer real whipped cream, you can replace the whipped topping by whipping a pint of whipping cream with 1 teaspoon vanilla and 3 to 4 tablespoons sugar with an electric mixer until stiff peaks form.
Trifle can be made several hours ahead and kept covered in the refrigerator until ready to serve.

Pumpkin Bars with Cream Cheese Frosting

Yield: 18 bars
Prep Time: 15 minutes | Bake Time: 30 minutes

 

Ingredients:
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 can (15 ounces) pumpkin
1-2/3 cups granulated sugar
1 cup canola oil
4 eggs

Frosting:
8 ounces cream cheese, at room temperature
½ cup (4 ounces) butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt; set aside.
3. In a large bowl, whisk together the pumpkin, sugar, oil and eggs until smooth and thoroughly combined. Pour the flour mixture over the pumpkin mixture and whisk or stir gently until incorporated and smooth.
4. Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
5. Bake for 30 minutes or until a thin knife inserted into the center comes out clean. Remove from the oven and cool completely before frosting.
6. To make the frosting, mix together the butter and cream cheese until smooth and creamy (you can do this by hand if they are both nice and soft, otherwise use a hand or stand mixer on medium speed). Add the powdered sugar, a cup at a time, and mix until completely combined and smooth. Mix in the vanilla extract.
7. Spread the frosting evenly over the cooled cake. Cut into squares and serve. Store leftovers covered, at room temperature or in the refrigerator.

(Recipe adapted from How To: Simplify)

Cream Cheese Brownies

Courtesy of Cooking Light Magazine

Yield: 16 servings (serving size: 1 brownie)

Ingredients
Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Preparation: Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan.

Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Lemon Bar Trifle

Ingredients:

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

LEMON LAYER:

1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel



CREAM CHEESE LAYER:

1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

Directions: In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings.

Bread Pudding

Courtesy of Paula Deen

Ingredients:

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Pour over bread pudding. Serve warm or cold.

Two-Layer Caramel-Pecan Bars

Yield: 20 bars (serving size: 1 bar)
















Ingredients

1/3 cup packed brown sugar
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
Cooking spray
2 tablespoons fat-free milk
40 small soft caramel candies
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preparation

Preheat oven to 375°.

Beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour to sugar mixture, stirring until well-blended. (Mixture will be crumbly.) Firmly press mixture into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 375° for 15 minutes.

While crust is baking, combine milk and caramel candies in a medium sauce-pan. Place over low heat; cook until candies melt, stirring occasionally. Stir in 1 teaspoon vanilla; remove from heat.

Remove the crust from oven. Pour the caramel mixture evenly over hot crust. Sprinkle with pecans. Bake at 375° for 15 minutes. Cool completely on a wire rack

Berry Cheesecake Dessert

Ingredients:
2-1/4 cups graham cracker crumbs
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
2 cups (16 ounces) sour cream
1 package (3 ounces) strawberry gelatin
1 cup boiling water
3/4 cup cold water
1 quart fresh strawberries, sliced

Directions: In a bowl, combine the cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour into the crust.

Bake at 350° for 30-35 minutes or until the center is almost set. Carefully spread sour cream over the top. Bake 10 minutes longer. Cool on a wire rack.

Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 45 minutes or until thickened but not set.

Carefully pour a third of the gelatin over sour cream layer. Arrange strawberries over gelatin; pour remaining gelatin over berries. Cover and refrigerate for 4 hours or until set. Yield: 12-15 servings.

Strawberry Shortcake

Strawberries
4 pints strawberries, sliced
1/2 cup sugar
1/2 cup water
Whipped Cream
2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla

Biscuits
4 cups all-purpose flour
8 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt
4 teaspoons sugar
1 cup shortening*
1 1/3 cups cold buttermilk
*Use butter or vegetable shortening such as Crisco--Do not use margarine.

Directions:

Strawberries:

Place the sliced strawberries into a bowl with the sugar and water—Mix well. Squish the berries gently with your hands—just enough to get the juices flowing. Cover with plastic wrap and refrigerate for several hours. Remove 20 minutes before serving for best flavor.

Whipped Cream
Pour the cream into the bowl of your electric mixer and whip until it begins to thicken.
Add the sugar and vanilla, and continue whipping until soft peaks form and it is doubled in volume.

Biscuits
Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)

Add the buttermilk and mix gently just until blended.

Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.

Gently roll or pat the dough to a thickness of one inch. Use a 3 1/4 ” biscuit cutter to cut rounds.
Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
Bake in a 450-degree oven for 18 to 20 minutes or until puffed and golden. Cool to room temperature.

Assembly

Forget the diet! Pile your biscuits high with lots of berries, juice, and cream--Then enjoy every single bite without guilt.

1. Cut the biscuit in half and place the bottom on a dessert plate.
2. Spoon on a generous helping of strawberries and juice. Top with cream--and a few more berries if you wish.
2. Add the biscuit top and repeat the process.
3. Serve immediately

Preparation time: 45 minutes plus 2+ hours downtime.
A Barbara Adams Beyond Wonderful recipe

Blueberry Cobbler

Recipe courtesy of Robin Miller

Cooking spray

1 (16-ounce) bag (2 cups) frozen blueberries (keep frozen until ready to use)

1 1/2 cups sugar, divided

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, melted

3/4 cup milk (regular, lowfat or skim)

Ice cream, for plating, optional

Blueberries, for garnish, optional

Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.

In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside. In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder. In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using.

Banana Bars

Bars

1 cup granulated sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.

Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.

Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

Cream Cheese Brownie Pizza

INGREDIENTS
2 rolls (16.5 oz each) Pillsbury® refrigerated traditional chocolate fudge brownie batter
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

DIRECTIONS

Heat oven to 350°F (325°F for dark, nonstick pan). Grease 12-inch pizza pan, or spray with cooking spray. Spread both rolls brownie batter evenly in bottom of pan to form crust. Bake 16 to 20 minutes. Cool completely, about 1 hour.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth. Brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges. Store covered in refrigerator.

Cherry Danish Biscuit Cups

Ingredients:

2 oz cream cheese
1 teaspoon granulated sugar
1/8 teaspoon almond extract
1 tablespoon granulated sugar
2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2 teaspoons cherry preserves
2 tablespoons powdered sugar
1/2 teaspoon water

Directions: Heat oven to 350°F. Spray two 2 3/4x1 1/4-inch muffin cups with cooking spray. In small bowl, stir together cream cheese, 1 teaspoon granulated sugar and the almond extract. In shallow dish, place 1 tablespoon granulated sugar.

Place biscuits on microwavable paper towel. Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time. (Biscuits will be almost thawed.) Press each side of biscuits into granulated sugar, flattening biscuits. Press each biscuit into bottom and up side of muffin cup.

Spoon cream cheese mixture evenly into biscuit cups. Top with preserves. Bake 17 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Gently remove from cups. In small bowl, stir together powdered sugar and water. Drizzle over biscuits. Serve warm or cool.

Cream Cheese Brownies

 

 

 

 

 

 

 

 

 

 

 

 

BROWNIE BATTER:

1 stick unsalted butter
2 ounces unsweetened chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
2/3 cup flour

CHEESECAKE BATTER:

8 ounces cream cheese
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla

Directions

BROWNIE BATTER:

Preheat oven to 350°F. Grease 8" square pan. Heat butter and chocolate in heavy saucepan over medium/low heat just until melted, whisking occasionally. Remove from heat and whisk in sugar, eggs, vanilla and pinch of salt until well combined. Whisk in flour until combined and spread in greased pan.

CHEESECAKE BATTER: 

Cream together cheesecake ingredients in medium bowl until smooth. Drop spoonfuls on top of brownie batter. Spread around slightly over top with knife or spatula. Then cut through batter with knife to create swirl effects. Bake until edges are slightly puffed and center is set; about 35-40 minutes. (DON'T OVERCOOK OR IT WILL BECOME DRY)

Banana Roll

Cake:

Powdered sugar

3/4 C. all-purpose flour

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3 eggs

1 C sugar

2/3 C. mashed banana (2 medium bananas)

Filling:

1 pkg. (8 oz.) cream cheese, softened

1 C. powdered sugar, sifted

6 T. butter, softened

1 t. vanilla extract

1/4 C. powdered sugar (optional)

Directions: Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.

Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).

When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Blondies

1 cup butter, melted

2 cups brown sugar

2 eggs

2 teaspoons vanilla or 1 teaspoon almond extract

Pinch salt

2 cups all-purpose flour

Directions: Butter a 13 x 9 pan. Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in any additions (below).

Pour into prepared pan. Bake at 350 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middle cookie. Cool on rack before cutting them.

Further additions; use one or a combination of:
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

Seven Layer Bars

 

 

 

 

 

 

 

Ingredients  

1 stick (8 tablespoons) unsalted butter, melted 

2 cups graham cracker crumbs or vanilla wafer crumbs 

2 cups flaked coconut 

1-1/2 cups miniature marshmallows 

1 cup chopped nuts, chef’s choice 

2 cups of any combination of chocolate, butterscotch, peanut butter, or toffee chips 

1 can (14 ounces) fat-free sweetened condensed milk

 

Preparation:  

Preheat oven to 350° F. Melt butter in the microwave safe bowl . Add the graham cracker crumbs, stirring until they are thoroughly combined. Wet your fingers a little bit. Pour the mixture into the 9 x 13 pan and press down with your wet fingers, forming a bottom layer. Sprinkle coconut, marshmallows, nuts, and candy chips, in that order, over top. Drizzle over all the condensed milk (open can with opener and scoop out the contents as milk is very thick.) Bake for 30 to 35 minutes, until well browned. Cool in pan on a rack. Using a wet knife, cut into small bars. Recipe makes about four dozen cookies.  

Variations Yummy combinations: macadamia nuts with white chocolate chips and butterscotch chips almonds with semi-sweet chocolate chips and toffee chips walnuts with semi-sweet chocolate chips and peanut butter chips pecans with milk chocolate chips and butterscotch chips

Peanut Butter Cheese Cake Minis

Courtesy of Paula Deen

Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons sugar

1/4 cup (1/2 stick) butter, melted

12 bite-size peanut butter cups

Filling:

2 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract or almond extract

2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

Pineapple Upside-Down Biscuits

Ingredients:

1 (10-ounce) can crushed pineapple

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, at room temperature

10 maraschino cherries

1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions: Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.

Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.