Mini Chocolate Cheesecakes

Picture by Heidi

My picture doesn't do this justice. These little cheesecakes look so fancy and taste so delicious. I feel like a gourmet cook every time I make them, but they are very easy to make, and nonfat or lowfat, depending on which cottage cheese you use. The recipe comes from Martha Stewart's Everyday Food magazine. It calls for espresso powder, but I just add a little extra cocoa. 


Note: Because only half my family likes cheesecake, and since I end up with so many extra chocolate wafers, I always use the leftovers to make ice cream sandwiches for the non-cheesecake eaters.  I use a medium scoop to fill the wafers with softened ice cream (light ice cream works well for this), such as mint chip, and put them in the freezer.


2 cups (1 lb container) nonfat cottage cheese (lowfat or 4% is fine, too) 
2 large eggs 
1 1/2 cups confectioners' sugar 
1/3 cup plus 1 1/2 teaspoons unsweetened cocoa powder 
1 tablespoon plus 1 1/2 teaspoons all-purpose flour 
1 1/2 teaspoons vanilla
9 to 11 (see directions) chocolate wafer cookies, such as Famous 
Whipped cream (optional), or ice cream (also optional, pictured above), for serving 
Grated chocolate (optional), for serving 


Preheat oven to 275 degrees. Line 9 to 11 (I always have enough for one or two more than the original recipe says) standard muffin cups with cupcake liners. In a food processor or blender (I use a blender), combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, and vanilla. Blend until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Pour water into the empty muffin cup(s), so cheesecake will bake more evenly. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream or ice cream and grated chocolate if desired.

Blondies

INGREDIENTS:

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

1 cup of tightly packed dark brown sugar

1 egg, lightly beaten

1 teaspoon of vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 cup of all-purpose flour

1/3 cup chocolate chips

DIRECTIONS:

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Combine the flour, baking soda, baking powder, and salt. Add to the butter mixture. Stir in chocolate chips.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.

Peanut Butter Fudge

Sorry I have no photo. I tend to forget to take pictures when I make food!
This is a famous family recipe. It's the best recipe around too! Enjoy!

Enid's Peanut Butter Fudge
In a large bowl combine:
28 ounces (or 1 3/4lbs) chocolate
7 ounces marshmallow cream
1 Tbs vanilla
1 cup peanut butter
In a large skillet, heavy boil (about 5 minutes):
1 cube butter
4 cups sugar
2 cups sour cream
Add to bowl and beat. Pour into buttered 9x13 pan and chill.

Saltine Bars

I think I prefer this spin on magic bars, or 7 layer bars over the originals which usually call for a graham cracker crust. Breaking up the crackers with your hands instead of a blender or processor is best. You want a few big chunks, not fine crumbs.

photo by Emily Hale

Saltine Bars
1/2 C butter, melted
1 C (about one sleeve) crushed saltine crackers
1/2 C coconut
3/4 C chocolate chips
1/2 C chopped nuts
1 (14 oz) can sweetened condensed milk

Preheat oven to 350. Mix the butter with the crackers and spread in a square baking dish. Layer coconut, chocolate chips and nuts and top with sweetened condensed milk. Bake for about 20 minutes or so, until the edges are browned and the middle looks set. Cool before slicing.

Maple Bacon Cupcakes with Maple Frosting

I intended to make these for a cupcake exchange, it was going to be awesome. But I messed up the recipe, don't ask, and they turned out horribly. I tried them again today. They are good and weird at the same time. If they had turned out for the exchange I was going to decorate them with a cross section of a marshmallow with the round sides up of a yellow jelly bean cut in half. With mini strips of cut bacon it looked just like bacon and eggs.
The recipe calls for self-rising four. I wouldn't recommend using a substitute because that's one place where I made a mistake the first time. Self-rising flour isn't expensive and you can use it for other recipes. I used Grade A dark Amber syrup for the cupcakes and the frosting, and I think the flavor worked well.

Maple Bacon Cupcakes
adapted from "Vanilla Garlic"


4 1/2 tablespoons of butter, room temperature
1/2 TB bacon drippings (left in the fridge to solidify)
1 egg
1/4 C plus 1 TB brown sugar
4 TB real maple syrup
1 1/4 C self rising flour
1 tsp baking soda
1/2 tsp of baking powder
1/4 cup of milk
1/4 cup of minced bacon

Preheat oven to 350. Cream butter, bacon drippings and sugar together. Add egg. Sift dry ingredients together, and add to egg and sugar mixture slowly, and alternate with milk, ending with the flour mixture until combined. Fold in bacon and scoop in muffin cups. Bake for 15 minutes or until lightly browned. Frost with Maple Frosting ( beat 4 TB butter with 1 1/2 C powdered sugar and maple syrup (2 - 4 TB) until desired consistency.)

Fun Ice Cream Sundaes to Try

The first one is just a fun way I make banana splits:
vanilla ice cream
chocolate fudge sauce
sliced bananas
chocolate chips

Another one is a sundae that I just tried today, and it's supposed to be like a Milky Way (my favorite candy) flavored sundae:
vanilla ice cream
caramel sauce
chocolate chips
mini marshmallows

This last one is a strawberry-Oreo kind of mix that I tried at a school ice cream party:
chocolate ice cream
chocolate fudge
Oreo cookies
sliced strawberries

(Chocolate Banana Split ice cream)

Donuts Donuts Donuts

photo by Emily Hale

Our wonderful Primary President told me about a childhood memory she had when her mom would make donuts for her big family. She said the donuts went faster then her mom could make them, which is really saying something because these are quick! They are so delicious, I ate 3! My 10 month old love the donut holes and my 3 year old especially loved the sugary coating.


Donuts

canned biscuit dough, I used the buttermilk variety and liked it but flaky doesn't work well
1/2 C sugar
shortening or vegetable oil

Heat the shortening or oil in a deep skillet over medium heat, enough to be about 1/3 to 1/2 inch deep. Put sugar into a coating tray or plate, set aside. Using a small cookie cutter or knife, make holes in each biscuit. Save the "holes" to fry too. The oil is ready when a wooden or bamboo spoon bubbles when inserted into the hot oil. Use one of the small "holes" to test the oil. Fry each side until golden brown. Remove from oil, and immediately toss into sugar, coating all sides. Serve immediately, if not sooner.

Oatmeal Fudge Bars

This recipe is from the Lion House, a downtown Salt Lake historical treasure. I made them for a recent get together, and they were very gooey when warm. I put leftovers in the fridge, and they were firm and yummy, but I think I prefer them warm, although they were messy that way. Either way, they were easy to make and satisfying.

Oatmeal Fudge Bars

1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C oats
1 (14 oz) can sweetened condensed milk
1 (12 oz) bag semi sweet chocolate chips
1/4 C butter
2 tsp vanilla
1 C chopped walnuts (optional)

Preheat oven to 350. Grease a 9x13 baking dish, set aside. In a large bowl, cream butter and brown sugar; add eggs and vanilla. In a small bowl, sift flour, soda and salt; add to creamed mixture. Mix in oats.
In a heavy saucepan mix sweetened condensed milk, chocolate chips, and margarine until just melted (this can also be done in microwave). Stir in vanilla and nuts, if using.
Spread two-thirds of the dough into the prepared baking dish. Spread chocolate mixture on top. Drop remaining dough on top by spoonfuls. Bake for 25 minutes.

Caramel Apples

Last night I found myself craving a caramel apple but there was a problem - no caramels to unwrap and melt and no cream or evaporated milk for making homemade caramel. I did have a can of sweetened condensed milk, however, and so I ran downstairs to pick the brain of the Internet.
I found this recipe and tried it. It turned out quite well! The flavor is more robust than most caramel recipes I've tried and the consistency is perfect for covering an apple. Here it is:

Caramel Apples

1 cup butter
2 cups brown sugar, packed
1 cup light corn syrup
1 can sweetened condensed milk
2 tsp. vanilla extract
8-10 medium-sized apples, washed, dried, with sticks inserted (I was fresh out of popsicle sticks so I used chopsticks, as you can see from the picture!)

Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan. Bring to a boil. Reduce heat and continue cooking about 30-40 minutes, stirring occasionally until the caramel darkens and thickens. It should reach the "firm ball" stage (240-250 degrees on a candy thermometer).

Remove from heat and stir in the vanilla extract. Dip apples into hot caramel.
Hint: In order to get as thick a caramel coating as possible, dip at an angle and rotate the apple in the caramel. Allow excess caramel to drip off. Then turn the apple right-side-up for a few seconds and let the caramel set up. Then you won't end up with a big puddle of caramel at the bottom of the apple.

Place on a buttered cookie sheet, wax paper, or foil until cool.

Peanut Brittle

Photo by Emily Hale

When we realized we accidentally bought UNSALTED roasted peanuts, we were disgusted and disappointed. Then Jon said, can't you make peanut brittle with those? YES! But my candy thermometer was broken. So I tried it without a thermometer and it ended up burning. Cleaning burned sugar is fun. After getting a new candy thermometer I tried this recipe again. It was delicious. It's got the right crunchiness without being too hard to bite, and the butter gives a rich toffee flavor.

Peanut Brittle

1 C sugar
1/2 C corn syrup
1/4 tsp salt
1/4 C water
1 C unsalted, dry roasted peanuts
2 Tb butter
1 tsp baking soda

Get all the ingredients measured and ready before you start. Have a greased cookie sheet or Silpat ready.
In a heavy saucepan (with candy thermometer in place), cook sugar, corn syrup, salt and water over medium heat, stirring occasionally until mixture reaches 300 degrees. Immediately remove from heat and stir in peanuts, butter, and baking soda. Pour onto prepared surface and spread out with forks or wooden spoon. Let cool (quick cool in freezer or fridge works well). Break into pieces.

Strawberry Pie

Jon was reminiscing about the old Hale Bakery's strawberry pie. Jon and I were just engaged when the Hale Bakery closed, so I didn't get to experience the place. But I hear a lot about it. Like the hamburger buns that were made for Hires, the loaves of bread that can't be replaced by any found in stores, and the fresh strawberry pie.
I made this for Jon, and he said it wasn't quite the same as the Hale version. We still really liked it and it was easy to make. So I'm keeping this recipe. I'd like to try it with other fresh fruits sometime, like peaches or raspberries.

Fresh Strawberry Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water

1. Arrange 2/3 of strawberries in baked pastry shell. Mash remaining berries and combine with sugar, water, and corn starch in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. Reduce heat and simmer mixture until thickened, a couple minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving.
   
2. Serve each slice of pie with a dollop of whipped cream.

Brazilian Bolo or "BTS" Cake

I can't make a good Brazilian meal of rice & beans and grilled steak without topping it off with this cake. It is not an original recipe, in fact, I wouldn't be surprised if you have all made it before. But, since it has yet to be posted on this blog, I figured I'd be the first.

I call it "Brazilian Bolo" because we were introduced to this cake by a Brasileira friend of ours, Margareth. Although not technically a Brazilian recipe, Margareth told us it is very like many cakes there. The addition of sweetened condensed milk is one of the reasons - it is more than moist, it is wet.

I admit to being and "ingredient snob" but I have used different brands of some of the ingredients and have found that the very best tasting version of this cake is possible only with certain brands. Sorry, but it's just the truth.
The bits of Heath toffee in a bag, even crushed up Heath bars, are NOT AS GOOD. And using just any caramel sauce won't do, either. Trust me. It really makes a difference, I promise. It's like the difference between a high quality, real vanilla extract and imitation vanilla. I know, I know, there are a few of you out there who will say, "Well, I can't taste the difference between vanillas." All I have to say is, are you kidding?

Brazilian Bolo or "BTS" Cake

1 chocolate fudge cake mix (any brand as long as "fudge" is in the name)
1 can sweetened condensed milk
1/2 jar Mrs. Richardson's butterscotch caramel topping, heated
Cool Whip
3 Score bars, crushed.

Prepare the cake according to package directions in a 13x9 inch baking pan.

Immediately after removing the cake from the oven, use a fork to gently shave off the "skin" on top of the cake. (This allows the milk and caramel to saturate the cake better.)
Using a chopstick, poke holes in the cake. Pour the entire can of sweetened condensed milk over the top of the cake, then pour the heated caramel topping evenly over the cake. Let cake cool completely. (You can refrigerate it at this point, to speed up the cooling if you want.)

Just before serving, top cake with Cool Whip then sprinkle with crushed Score bars.

Serves 16 normal people or 2-4 men with no shame.

BROWN STREUSEL COFFEE CAKE

I love receiving homemade baked goods from neighbors during the holidays. I have to admit, over the years I have not reciprocated very well, but I intend to make up for it this year. This is a recipe from a book entitled "The Secret of Tender Pie", written by Mindy Marin. I met Mindy at a book signing I hosted about 10 years ago when I was still a bookseller at "A Woman's Place".

Mindy is a casting director and I'm sure you've seen her name whiz by when watching one of her movies and just didn't pay attention. She has quite the resume, including Juno and the newly released The Day the Earth Stood Still. She is also a lover of comfort food and "The Secret to Tender Pie" is a compilation of recipes from grandmas all over the country. Who is better at making fabulous comfort food, after all? Mindy traveled the length and breadth of this country, seeking out grandmas willing to share their recipes with her. It really is a lovely little recipe book. Should you run across a copy, you might want to snatch it up. It is wonderful!

This is my favorite recipe from the book. I promise you, it is the most scrumptious coffee cake you have ever had. I think it will make perfect neighbor gifts and I will certainly make one for myself!

Brown Streusel Coffee Cake

2 cups brown sugar
2 cups flour
1 cup butter
1 t. cinnamon
1 t. baking soda
1 cup buttermilk (or coffee)
1 egg
1 teaspoon REAL vanilla extract

Preheat oven to 375. Mix first four ingredients and set aside 1 cup of the mixture for streusel topping.
Mix the baking soda into the buttermilk. Add the buttermilk, egg, and vanilla to the remainder of the first mixture. Pour into a buttered 13 x 9-inch pan and sprinkle with the set-aside streusel topping. Bake for 35 to 40 minutes.

This recipe is from Rosemary Cowan from Milwaukee, Wisconsin. She writes;

"This is an old Milwaukee recipe, passed down from my grandmother, who was born in 1855. My mother still makes this much-loved Brown Streusel Coffee Cake for every family reunion and get-together. It is always eaten to the last crumb. Even her adult grandchildren are not above fighting over who gets the last piece. In the early 1950's, my parents had a boardinghouse for college students in Milwaukee. This coffee cake was a Sunday after-church favorite.
While I was raising my children, it became our anytime treat--also a sure seller at church and school bake sales. Now that I have seven grandchildren, it's become a favorite for a new generation of hungry children. In spite of the raves that this cake always receives, it's very quick and easy to prepare, and it would be selfish not to share."

Pumpkin Chocolate Chip Bread

Well, it is about time I post a recipe. I have loved so many of the recipes everyone else has shared. I have used a lot of them. I thought I should return the favor. This is an awesome recipe! I found it on the internet somewhere a couple years ago. I had to make it yesterday for a shower and it was just as yummy as ever. It is perfect for this time of year.

1/2 cup oil
1 cup sugar
2 eggs
1 cup canned pumpkin
1/4 tsp. cinnamon (I like to add a little more)
1/4 tsp. salt
1 tsp baking powder
1 tsp. baking soda
1 1/2 cups flour
1/2 cup chocolate chips (I think that is way too little, I usually go with 1 1/2 cups)

Mix oil and sugar. Add eggs one at a time beating well after each addition. Add pumpkin and cinnamon. Mix well. Add flour, baking soda, baking powder and salt and mix just until blended. Fold in chocolate chips.
Bake at 350 for 25 -30 minutes (This time is for the small loaf pans and it will make 3 loaves)

EASY PUMPKIN BARS & APPLE CRISP

This is a recipe I found in a Better Homes & Garden magazine about 100 years ago. It's very easy, and reminiscent of carrot cake, only softer in texture and moister. I used to make it all the time when I had somebody around here to make it for. Gary doesn't count. I think I'll make it this week, anyway. Mmmmmm......

PUMPKIN BARS

Preheat oven to 350

4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1-16 oz. can pumpkin
2 cups flour
2 t. baking powder
1 t. cinnamon
1 t. salt
1 t. baking soda

Beat together eggs, sugar, oil, and pumpkin until fluffy. Stir together dry ingredients and add to pumpkin mixture. Spread in an ungreased 15x10 baking dish. Bake for 25-30 minutes. Cool. Frost with cream cheese frosting.

FROSTING:
1-3 oz pkg. cream cheese, softened to room temperature
1/2 cup butter or margarine, softened
1 t. REAL vanilla
2 cups powdered sugar

Combine all ingredients and beat on high with electric mixer until smooth.

* * * * * * * * * *

Beside anything made with pumpkin (pumpkin-pie salt water taffy included - yes, it exists), Autumn makes me crave anything apple related. Without a doubt, my favorite is apple crisp.
This is my mother's recipe. It is a very simple, classic apple crisp - I like to think of it as the original apple crisp, before everybody tried jazzing it up with oatmeal and caramel and nuts, etc. I like other apple crisps, but I still think my mom's is the very best. It's so good served with a scoop of vanilla bean ice cream!

APPLE CRISP

Preheat oven to 350

4 cups sliced apples ( use whatever you have on hand, my mom did)
1 t. cinnamon
7 T. butter
1 cup sugar
3/4 cup flour
1/2 c. water.

Arrange apple slices in a 9x9 buttered baking dish. Sprinkle with cinnamon and evenly drizzle the water over the apples. In a small mixing bowl, combine the butter, sugar, and flour until crumbly, then sprinkle evenly over the apples. Bake for 40 minutes or until golden brown.

Pumpkin, pumpkin, pumpkin!!!!!

I seriously cannot get enough pumpkin in the fall. I love pumpkin!!!! The leaves here in Pennsylvania have started to change colors. It is really beautiful, but it brings out my craving for pumpkin! I just bought some pumpkin spice hershey kisses (s0 g00d by the way), and I have already tried out two new pumpkin recipes and it is only the beginning of September. So I am posting these two recipes because we thought they were both delicious, and I will probably post some more before fall is over. And if anyone else has any good pumpkin recipes I would love to see them!

Pumpkin Pancakes

2 cups pancake mix (any brand works)
3 tablespoons brown sugar
2 teaspoons cinnamon (I used one of cinnamon and one of pumpkin pie spice)
1 1/2 cups milk
1 cup pumpkin, mashed
1 egg
spray oil

Mix together milk, pumpkin and egg.
In a separate bowl mix together the pancake mix, brown sugar and cinnamon.
Stir the flour mixture into the pumpkin mixture just enough to combine.
Poor batter onto a hot, greased frying pan or skillet using approximately 1/4 cup for each pancake.
Flip the pancake when the bubbles begin to pop and bottom is brown. Brown on second side, serve.

These were so good. I threw an handful of chocolate chips in ours this morning as a special treat for my kids. They gobbled them up really fast!

Snappy Pumpkin Dessert

2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter melted
1 package (8 ounces) cream cheese
1/2 cup powdered sugar
2 tablespoons milk

Topping
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping
additional whipped topping (opptional)

In a large bowl, combine gingersnap crumbs and butter; press into a greased 13 by 9 inch baking pan. Bake at 325 for 10 minutes. Cool.
In a mixing bowl, beat the cream cheese, powdered sugar and milk until smooth. Spread over the crust.
In another mixing bowl, whisk milk and pudding together for 1 minute. Add pumpkin and pie spice; whisk until well blended. Fold in whipped topping. Spread over the cream cheese layer. The recipe said to refrigerate for at least *3 hours. Cut into squares and garnish with whipped topping if desired.
*Ours was still softer than we wanted it to be after the 3 hours so we froze it for a few hours after that. It was a cool, yummy, spicy treat.

Cream Cheese Brownies

A big hit at a picnic party, these brownies are not the marble-swirly type brownies with big creamy chunks. Although I do like that kind of brownie, I was happy with how these turned out. The cream cheese is blended with the rest of the ingredients and makes a tangy taste that works well with chocolate.
Warning: if you are tempted by brownie batter you probably shouldn't make this recipe, because you might want to slurp up the batter before getting any into the oven.
This recipe was adapted from one in my Ultimate Brownie Book that Katie gave us. We love it. We can always find a brownie or blondie recipe with any ingredient we have to use up: cream cheese, applesauce, bananas, cola...

Cream Cheese Brownies

2 C flour
1/2 tsp baking powder
1/2 tsp salt
1 1/3 C semi sweet chocolate chips
2 Tb cocoa
10 Tb room temp butter
8 oz cream cheese, softened
1 1/2 C sugar
4 large eggs + 1 egg yolk
1 Tb vanilla

Preheat oven to 350, place rack in lower third of oven. Grease and flour a 9 X 13 pan.

Whisk flour, baking powder, salt and cocoa in medium bowl. Set aside.

Melt chocolate chips in microwave or double boiler. Let cool 5 minutes.

In a large bowl, cream butter, cream cheese and sugar with electric mixer until sugar has dissolved and mixture is thick and creamy. Beat in the melted chocolate until smooth. Add eggs one at a time, then egg yolk and vanilla.

Mix in flour mixture with a spoon or spatula just until incorporated. poor into prepared pan, smoothing top and filling corners.

Bake for 25 - 30 minutes, or until toothpick comes out with a few moist crumbs. Let cool in pan for 1 hour.

Ricotta Orange Raspberry Tart

Beth gave me the Best Of The Best From Michigan Cookbook for my birthday. I really love it. This is the first recipe I've made from the book. It would also be a good dessert for a brunch. It looks impressive, but it's easier to make than you think and so tasty. It reminds me of blintzes with the orange zest and ricotta filling. I saved half of the raspberries to serve fresh on top of the tart with some whipped cream.

Ricotta Orange Raspberry Tart

2 C Ricotta Cheese
zest of 1 orange
3 eggs
1/4 C sugar
4 C raspberries

Topping:
3/4 C softened butter
1/2 C powdered sugar
1 egg
1/2 C toasted almonds
1/2 tsp almond extract
1/2 tsp salt

Preheat oven to 350. Grease a 12-inch spring form pan. Stir together ricotta, zest, slightly beaten eggs, and sugar. Pour into prepared pan. Top with raspberries (all or half if you want fresh ones on top after baking). Set aside.
In a large bowl cream butter and sugar together. Add egg and almond extract. Stir in flour, almonds, and salt until well blended. Drop by the teaspoon on top of raspberries. Bake for 35 - 40minutes or until custard is set and toothpick comes out clean. Topping will be golden brown. Cool completely and refrigerate for at least an hour. Serve chilled with remaining raspberries and cream (optional).

Strawberry Cake

'Tis the season for beautiful strawberries! The nicest ones I've seen in stores so far are at Costco. Absolutely gorgeous! I love fresh strawberries dipped in sour cream and brown sugar the best but here's a recipe that is a Hansen FAVE!
This is a recipe I learned WAY back in 1978 when Gary and I were living in New York. We lived in the NYU student housing and our closet friends and neighbors were the Kriers. Ann and Steve hail from west Texas and we absolutely loved them! Ann made this cake for us once and it has been a family favorite ever since. In fact, I think it was Emily's birthday cake of choice for many years!
It's a very easy recipe since it's really just a dressed up cake-mix creation. Don't be alarmed if it drops in the middle - it often does for me, too, but it is still a luscious, moist cake.

STRAWBERRY CAKE
1 yellow cake mix (I like the butter recipe mixes, personally)
1 cup sliced frozen strawberries, thawed. (You can used fresh strawberries too, just add 2 T. sugar to them after they are thinly sliced.)
Mix the cake according to package directions EXCEPT add the strawberries to the mix INSTEAD of the water.
Butter and flour and 9x13 cake pan and pour the in the batter.
Bake according to package directions. After the cake is completely cooled, frost with strawberry frosting.

STRAWBERRY FROSTING
4 Cups powdered sugar
1/3 c. butter, softened to room temp
2 t. REAL vanilla extract
1/2 c. sliced frozen (or fresh) strawberries, thawed

Mix all indredients with electric mixer until fluffy.

"Cheesecake" Squares

I love, love, love, love this recipe and it is super easy. Kevin's mom made a ton of these at Christmas and froze them. You can pull them out one or a few at a time and let them sit at room temperature for about 20-30 minutes. The squares stay a bit more firm that way. My current batch is sitting in the fridge and the crust is nice and soft but Kevin says the filling is a little too gooey for his taste. I hope you guys try these and like them!

2 small cans of Pillsbury Crescent Rolls
2 8 oz. packages of cream cheese
1 1/2 c sugar, divided
1 tsp vanilla
1 stick butter
1 tsp cinnamon

1. Spray a little Pam on the bottom of a 9x13 baking dish/pan. Unroll the 1st can of crescent rolls and spread them on the bottom.

2. Blend cream cheese, 1 cup sugar, and vanilla together and spread evenly over the crescent rolls.

3. Unroll 2nd can of crescent rolls and spread out over the top of the cream cheese mixture.

4. Mix 1/2 cup sugar and cinnamon together and sprinkle evenly (there will be a lot) over the top. Melt the stick of butter and pour evenly over the cinnamon/sugar. You may have to spread it around with a spatula.

5. Bake at 350 for 30-35 minutes. Cut into squares and enjoy! (I refigerated mine before cutting and it was way less messy).