Healthy Chocolate Cookie Dough (by Chocolate Covered Katie)

 1/4 cup cashews
2/3 cup pitted dates (no extra sugar added)
1/4 tsp. vanilla extract
pinch of sea salt
1 tblsp. unsweetened cocoa powder

Grind it all up in your food processor or vitamix until it forms into a ball of dough.  Eat it as is by the spoonful or smear it onto crackers or bread. 

Apple Cobbler

I have never been a fan of pie crust, so I combined my mother in-laws apple crumb pie recipe (without the pie crust) with an apple cobbler recipe and the outcome was delicious!!!!!!

Filling:
6 Gala apples, peeled, cored and cut into small bite-sized pieces
2 tblsp. lemon juice
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sugar

Combine the above ingredients and place them in a pie pan.  Then combine the topping ingredients and pour them on top of the filling and bake in oven at 350 degrees for 45 minutes or until bubbly and brown.

Topping:
3/4 cup flour
6 tblsp. butter (not melted, mixed in with flour and sugar by using a pastry blender)
1/2 cup sugar

This recipe was fast to prepare and tastes best with a scoop of vanilla ice-cream!  Enjoy!

Olive Garden's Pumpkin Cheesecake

I don't know about you, but I LOVE Olive Garden's seasonal pumpkin cheesecake.  I never seem to get enough of it, so I found a recipe to make my life cheaper and so that I can eat it at my own convenience!  Hope you enjoy it.

• Author: CopyKat Recipes
• Recipe Type: Dessert
• Prep time:35 minutes
• Cook time:1 hour, 15 minutes
• Serves: 10

Rating - To add your rating simply click on the stars

Rating: 3.5/5 (4 votes cast)

You don't have to wait for the fall for this creamy pumpkin cheesecake to be served. You can make this one any time of year now.

Ingredients

• 
  
• Yield: 10 - 12 slices.

• Crust

• Use an 8-inch spring-form pan
• 1 and 1/2 cups graham cracker crumbs
• 1 cup ginger snap cookies
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 8 tablespoons melted butter

• Cheesecake Filling

• 3 8-ounce packages cream cheese
• 1 15-ounce can pure pumpkin
• 2/3 cups light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

• Sour Cream Layer

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg **freshly ground if available

• Whipped Cream

• 2 pints heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• Additional toppings:
• Caramel sauce
• gingersnap crumbs

Instructions

Crust preparation

In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.

Filling preparation

Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.

Sour Cream Layer

When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.

Whipped Cream

Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.
Additional notes about cheesecake making:
I personally do not use a water bath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a water bath when you prepare your cheesecake.
Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.
Update - I know some people felt like there were nuts in the crust, so I wrote to the Olive Garden and here was their response. †If you will note, they state there are no peanuts or nuts in their recipes. So I am going to assume this meant no nuts in the crust of this cheesecake as well.

Doughnuts (from Deceptively Delicious Cookbook)

1/2 cup firmly packed brown sugar
1/2 cup canned pumpkin
1/2 cup sweet potato puree
1/2 cup milk or lowfat buttermilk
1 large egg white
1 tblsp.trans-fat-free soft tub margarine spread, melted (I use butter)
1 tsp. pure vanilla extract
1 cup all-purpose flour, or whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon or pumpkin pie spice
1/4 cup confectioner's sugar

Preheat oven to 350 degrees. Coat a doughnut mold or 12 mini-muffin tin with cooking spray.
In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg white, margarine,
and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.
Pour the batter into a gallon-sized plastic bag and cut the bottom tip off of one side of the bag. Squeeze
the batter through, into the doughnut mold. Bake until the tops are lightly browned and a toothpick comes
out clean when inserted, 20-25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust
with confectioner's sugar.

Store in an airtight container at room temp. for up to 2 days, or freeze for up to 1 month.

*** These are low in sugar and have veggies in it, so a healthy snack for your kids! If they in fact look like doughnuts your kids will be fooled;)

The Best Carrot Cake Ever!!!!

2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated peeled carrots (about 10 carrots)
one 8oz. can crushed pineapple, drained (I omit this ingredient)
1/2 cup pecans, chopped

Icing
1/2 cup (1 stick) unsalted butter at room temperature
8 oz. cream cheese at room temperature
2 teaspoons vanilla extract
one 16oz. box confectioners' sugar, sifted

Preparation
1) Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
2) To make the cake, sift the flour, sugar, baking soda, baking powder, and cinnamon into a large bowl. Add the eggs and vegetable oil and stir until well blended. Fold in the grated carrots, pineapple, and pecans and stir until the mixture in thoroughly blended.
3) Pour one-third of the batter into each of the prepared pans. Bake in the oven for 30 minutes, or until the edges have pulled away slightly from the pan and a toothpick inserted in the center comes out clean.
4) Let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans and let cool completely on wire racks.
5) To make the icing, place the butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and gradually beat in the confectioners' sugar until smooth.
6) Place a cake layer on a serving plate and frost the top. Repeat this procedure with the second and third layers. Finish by icing the sides of the cake. Cut into wedges and serve.

Makes one 8-inch layer cake. Serves 8-10.

Pumpkin Layer Cheesecake

This is one from Allrecipes that I have made for a few Thanksgivings now. I make this exactly as written, and it's delicious!!

Ingredients

* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1/2 cup pumpkin puree
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground nutmeg
* 1 (9 inch) prepared graham cracker crust

Directions
1. Preheat oven to 350 degrees F (175 degrees C.)

2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.

3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.

4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

MY PIE

I have officially changed this recipe SO MUCH, that this is now My Pie. :) It's a pecan pie with Kahlua and dark chocolate in it. I could die, I love this pie so much!

1/2c white sugar
1/2c brown sugar
1c light corn syrup
1/2c butter(1 stick)

4 eggs
1/4c Kahlua
1t vanilla
1/4t salt
1c chopped pecans

2 frozen pie shells(I buy them in the freezer aisle, or you could go with one deep dish)
6oz dark chocolate chips

1. Preheat your oven to 325

2. In a saucepan, combine sugars, corn syrup, and butter. Heat over medium heat, until butter is melted and sugars are dissolved. Set aside to cool a bit.

3. In a large bowl, beat four eggs. Whisk in the Kahlua, vanilla, and salt. Slowly pour in the sugar mixture, whisking constantly. Fold in pecans.

4. Spread the dark chocolate chips in the bottom of the pie shell(s). Pour mixture evenly into the pie shell(s).

5. Place pie(s) on a baking sheet(in case of spillover), and place in oven. Bake for 50-55 minutes, or until set and crust is golden.

6. The hardest part. Let it cool and set. I make this the night before and hae a really hard time not eating that night! :)

I hope you all love it! I am making two right now.

Super easy and yummy cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter

Put the fruit of your choice in a dish. I've been using frozen peaches, blueberries, or blackberries (thaw first). Mix the ingredients above until smooth. Pour on top. Bake on 350 for about 45 min- 1 hour.

Top with ice cream for even more yumminess!

Smores Pie ***DELICIOUS

This pie is DELICIOUS! I got it from a magazine.

7 Hersey bars
20 large marshmellows
1/2 c milk
2 c Cool Whip
1 graham crust
additional whipped topping, optional

In a large heavy saucepan, combine candy bars, marshmellows, and milk. Cook and stir over low heatuntil smooth. (You can also microwave, stirring every minutes, until smooth) Remove from heat; cool. Fold in whipped topping; pour onto crust. Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping.

Toffee crisps

This is a Pampered Chef recipe I've had for a couple of years.

12 whole graham crackers
3/4 c packed brown sugar
3/4 c butter
1 tsp. vanilla
1 cup semisweet chocolate morsels
1/2 c chopped almonds

Preheat oven to 350. Arrange graham crackers on baking sheet. In saucepan, combine brown sugar, butter and vanilla. Cook over medium heat, stirring occassionally until mixture comes to a full boil. Continue boiling 4 minutes, stirring constantly. Remove from heat and immediately pour mixture evenly over crackers. Bake 10-12 minutes or until bubbly and lightly browned. Remove and sprinkle with chocolate; allow to soften then spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate is firm, then break into pieces.

Chocolate & Peanut Butter Ribbon Dessert

Prep Time:
15 min

Total Time:
4 hr 15 min

Makes:
12 servings

What You Need

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted

Make It

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

This was Mia's b-day cake and everyone loved it. I also made this for the x-mas party!

Can't Leave Alone Bars

Here is the final recipe from the progressive dinner. It's not nearly as impressive, but is fast and easy. I copied the recipe from somewhere, but neglected to write where; but once again credit goes to someone else.

1 pkg. white cake mix
2 eggs
1/3 C vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
1/4 C butter or margarine, cubed

1. In bowl, combine cake mix, eggs and oil. With floured hands, press 2/3 (I probably used about 3/4) of the mixture into greased 13x9 baking pan. Set remaining cake mixture aside.
2. In microwave safe bowl, combine condensed milk, chocolate chips, and butter. Microwave, uncovered for 45 seconds, stir. Microwave 45-60 seconds longer, or until melted. Stir until smooth and pour over cake mixture.
3. Drop teaspoons of remaining cake mixture over top. Bake at 350 for 20-25 minutes, or until lightly browned.

Ty's Apple Dessert

Here is another dessert from the progressive dinner. I call it "Ty's Apple Dessert" b/c my father-in-law made it and gave me the recipe. It's super easy and goes great with vanilla ice cream. I also think you can easily cut down on the amount of sugar and butter used, but I'll give you the original recipe and you can decide.

2 apples (Granny Smith or Jonagold)
2 cans cresent rolls
cinnamon
2 sticks butter
2 cups sugar
splash of vanilla
pinch of salt
1 can 7-up or Sprite (I used Sprite Zero)

Preheat oven 350. Use 9x13 dish.

Peel and core apples. Slice in 8 pieces. Separate crescent rolls and place 1 apple slice in each roll and place seam side down in baking dish. Sprinkle with cinnamon.

In saucepan, melt butter over low heat, stir in sugar. Add vanilla and salt. Pour over rolls. Pour soda over this.

Bake 30 minutes. Let sit 45 minutes-1 hour to absorb liquid after removing from oven.

Tiramisu

from Cooking Light Cookbook
here is the recipe I made for the progressive dinner. Several people made requests...so here it is.

2/3 C sifted powdered sugar
1 (8 oz.) tub reduced fat cream cheese
1 1/2 C reduced calorie whipped topping
1/2 C sugar
1/4 C water
3 large egg whites
2 tbsp. Kahlua
1/2 tsp. unsweetened cocoa (really however much you need to cover top)
1/2 C hot water
1 tbsp. sugar
2 tbsp. instant coffee granules
20 lady fingers

1. Combine powdered sugar and cream cheese in bowl; beat at high speed. Gently fold in 1 cup whipped topping.
2. Combine 1/2 C sugar, 1/4 C water, and egg whites in the top of a double boiler; place over simmering water. Beat at high spped until stiff peak forms. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
3. Combine 1/2 C hot water, 1 tbsp. sugar, coffee granules and Kahlua, stir. Split ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut side up in an 8 inch square baking dish. Drizzle half of coffee mixture over lady fingers. Spread 1/2 of cheese mixture and repeat procedure. Spread 1/2 C whipped topping evenly over cheese mixture; sprinkle with cocoa (I sifted it)
4. Place toothpick in each corner and center, then cover with plastic wrap. Chill 2 hours.

English Toffee

14 tbsp margarine (not butter)
1 cup sugar
1 tsp vanilla extract
dash of salt
1 6oz bag of semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

1/2 cup toffee candy pieces

Put margarine and sugar in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon (or heat resistant spatula) for about 10 minutes. When it starts to turn a light brown, remove from heat and add vanilla and salt (this is also where you add pecans if desired). Quickly stir and pour onto a cookie sheet (lined with wax paper). Cool completely. Top with melted chocolate and spread over toffee. Sprinkle with toffee candy pieces and cool. Break into pieces.

Chocolate Chip Pound Cake

1 Duncan Hines Golden Butter Recipe Cake Mix
1 pkg small instant chocolate pudding
8 oz sour cream (if you use cream cheese by mistake, I've found it's also pretty good)
6 oz milk chocolate chips
1/3 cup water
1 cup oil
1 tsp vanilla
4 eggs

Mix all except eggs and chocolate chips. Add 4 eggs. Fold chocolate chips into mix. Grease and flour a bundt cake pan. Pour the mixture in. Bake at 325 for 1 hour. *This cake is better and more moist a day or two after you make it, so I usually plan to make it ahead.

Sherry's Famous Pumpkin Crunch

Layer 1

1 24oz. can pumpkin pie filling (comes in 30oz – take our 4-5 ozs.)

1 13oz. can condensed milk (evaporated)

1 cup sugar

3 eggs, beaten

1 tsp. cinnamon

Layer 2

1 yellow cake mix

1 cup chopped pecans

2 cup (2 sticks) melted butter

Mix pumpkin, condensed milk, sugar, eggs and cinnamon and pour into 9X13” pan that has been lined with wax paper (I just usually spray with Pam or Bakers Choice baking spray). Sprinkle one box yellow cake mix over the mixture. Sprinkle 1 cup chopped pecans over the cake mix. Drizzle on 2 sticks of melted butter. Bake 350 degrees for one hour. Cool and cut into squares. Or, enjoy right out of the oven – with whipped cream, of course.

Sopapilla Cheesecake

I made this recipe once for Bunco. My mother-in-law gave it to me, and I think it's easy and tasty!

2 cans crescent rolls
2 packages 8 oz cream cheese, softened
1 stick butter
1 1/2 c. sugar
2 tbsp. cinnamon

In 9x13 baking dish, lay flat one can of crescent rolls. Mix cream cheese and 1 cup sugar. Spread over crescent rolls. Lay next can of crescent rolls over cream cheese mixture. Melt butter and mix together 1/2 c. sugar and cinnamon. Pour butter/sugar mixture over top.

Bake at 350 degrees for 30-40 minutes.

Easy Yummy Chocolate Cookies

1 pkg. Devils food cake mix
2 eggs
1/2 c. vegetable oil
1ish c. oatmeal (I use a little more than 1 cup)
chocolate chips (however many you like, probably around 1 cup)

Mix. Bake for 8-9 minutes at 350 degrees.

Rice Krispie Oatmeal Chocolate Chip Cookies

These are the cookies that I made for game night.. a few of you had asked for the recipe, so here it is! Enjoy :)

1 cup butter (2 sticks).. yes it's a lot, which is why they're good, right?
1 cup sugar
1 cup brown sugar
1 egg
1 tbsp. milk
2 tsp. vanilla
3 1/2 cups flour
3 tsp. baking soda
1 tsp. salt
3/4 cup vegetable oil
1 1/2 cups Rice Krispies (cereal)
1 1/2 cups Quick Oats
12 oz. chocolate chips

Beat butter, sugars, egg, milk, and vanilla. Gradually add the flour, baking soda, and salt. Add oil and blend well. Stir in cereal, oats, and chocolate chips. Bake on ungreased cookie sheet for 8-10 minutes on 350 degrees.