Cinnamon Ripple Muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons butter, cut into small pieces
• 1/4 cup flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

Oatmeal Chocolate Chunk Cookies

Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups uncooked regular oats
• 1 (11.5-ounce) package semisweet chocolate mega morsels
• 1 cup chopped toasted pecans

1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

White Chocolate-Raspberry Cheesecake Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

• 12 OREO Cookies, finely crushed
• 2 Tbsp. butter, melted
• 3 squares BAKER’S White Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

**Personal Review: No Review Yet**

Candied Apple Pie Cheesecake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 5 hr
Makes: 10 servings 

• 1 cup crushed NABISCO Ginger Snaps
• 3 Tbsp. butter, melted
• 1/2 cup plus 2 Tbsp. sugar, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 2 eggs
• 1 cup apple pie filling, divided
• 1/2 cup PLANTERS Walnut Pieces, divided
• 1/2 cup toffee bits, divided

1. Heat oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
3. Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

 **Personal Review: No Review Yet**

Simple Fudge

Recipe & picture courtesy of Better Homes & Gardens

Makes: about 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 16 minutes

• 1-1/2 cups sugar
• 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
• 1/2 cup chopped walnuts
• 1/2 teaspoon vanilla

1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
5. Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
6. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

**Personal Review: No Review Yet**

Caramel Apple Cobbler

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

• 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
• 1/2 cup heavy cream
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Cheesecake Cookie Cups

Recipe & picture courtesy of The Very Best Baking

Preparation – 15 min
Cooking – 25 min
Cooling Time – 1 hrs refrigerating
Yields – 24 servings

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling

1. Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
2. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

**Personal Review: No Review Yet**

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

• 1/2 cup peanut butter
• 8 slices bread
• 1/4 cup mini chocolate chips
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• 2/3 cup grape jam or jelly
• 1 tablespoon butter
• Whipped cream, for serving

1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

Cookies ‘n’ Cream Minis

Recipe & picture courtesy of Family Circle

Makes: 36 mini cupcakes
Prep: 15 minutes
Bake: at 350 degree F for 15 minutes

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup reduced-fat sour cream
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 5 chocolate and creme sandwich cookies (such as Oreos), broken up

Frosting:

• 2 cups confectioners’ sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon vanilla extract
• Crushed sandwich cookies, optional

1. Heat oven to 350°. Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
2. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
3. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
4. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.
5. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
6. Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.

**Personal Review: No Review Yet** 

Strawberry Cheesecake Smoothie

Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

• 1/4 cup boiling water
• 2 tablespoons sugar
• 1 teaspoon grated lemon peel
• 3 ounces cream cheese
• 1/2 teaspoon pure vanilla extract
• 2 cups frozen strawberries

1. Using a blender, mix the boiling water, sugar and lemon peel until the sugar is dissolved, about 15 seconds. Add the cream cheese and vanilla and blend until smooth. Add the frozen strawberries and blend on high speed until slushy, about 30 seconds.
   **Tip: Garnish with crushed graham crackers**

   **Personal Review: No Review Yet**