Cheesecake Filled Chocolate Covered Strawberries

These plump strawberries filled with cheesecake, dipped in chocolate and then drizzled are perfect for birthdays, parties, celebrations, and holidays.



What You Need:
Whole Strawberries
Philadelphia Ready-To-Eat Cheesecake filling
Good Quality Dipping Chocolate

What You Do:
Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries.

Using a small paring knife, core the center of each berry being careful to leave the bottom in tact.Fill a plastic baggie with the cheesecake filling. Fill each berry with cheesecake continuing on top of berry with a pretty design.

Line a small baking sheet with wax paper.

In a microwave-safe bowl, melt dipping chocolate at 30-second intervals until chocolate is smooth and creamy. Dip each strawberry into chocolate, covering 3/4 of the berry. Lay on baking sheet. Fill a second plastic baggie with chocolate and drizzle over the berries in a pretty design. Chill. Bring to room temperature before serving.

Store in a sealed plastic container in the refrigerator.

Caramel Apple Spice Cookies

This pretty cookie came about tonight totally on a whim. I was looking around to see what ingredients I had on hand to make snacks for my kids' lunches. I found a spice cake in the cupboard so I pulled it out and set it on the table. I knew that neither kid would eat the spice cake if I put it into their lunches, so I decided on cake mix cookies.

Earlier this week I bought a bag of Caramel Apple Hershey Kisses and was just waiting to do something with them. I decided to put them together with the cake mix cookies to see what I would come up with. The result turned out to be really good. Caramel, apple flavoring and spice cake...what a great way to celebrate autumn!


Caramel Apple Spice Cookies
Ingredients:1 spice cake mix in a box
1/3 cup oil
2 eggs
sugar
Caramel Apple Hershey Kisses



To Make the Cookies:
Preheat oven to 350*. Lightly grease a cookie sheet.

In a medium-sized bowl, stir together the cake mix, oil and eggs until completely blended. Roll into quarter-sized balls. Roll the spice balls into sugar and place on a lightly greased cookie sheet. Slightly flatten with the cookie using the bottom of a flat cup.

Bake for 10 -11 minutes. Remove from the oven and immediately push one Kiss into each cookie. Allow cookies to cool on tray for 2 minutes then remove to cooling racks to cool completely.





Reviving this oldie but goodie because the candy kisses are out in the store again. :)

Linking up to: Friday Food @ Mom Trends

Rainy Night Visitor

This little guy can be found sitting on my front door mat every night that it rains. We've watched him grow up. Isn't he cute?

Blueberry Brunch Cake

Anyone who knows me knows that I am just not a morning person. I swear that I can't function before 9:00 a.m. Try as I might, I am still not used to getting out of bed before the roosters, to get the kids ready for school. When I reached into the frig. to grab the milk for their cereal, I came across a container of fresh blueberries that needed to be used or soon they would have to be thrown away. What did I do? Well, right that minute, I put them back on the shelf and shut the door...it was too early to think about it. ;)

As 9:00 a.m. rolled around, I was finally awake and ready to focus on the blueberries. I checked the cupboards to make sure I had all of the basic ingredients for a "cake". I did. So off I went to find a bowl. Oh, no...I have no eggs. That's never stopped me before - so with paper and pen in hand, I sat down to write up a recipe. Here is what I came up with:


Blueberry Brunch Cake

Preheat oven to 350*

Grease and flour a 9x9 baking dish.


Basic Cake
1 1/2 C. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar ( I ended up using a generic
version of Splenda for baking)
1/4 C. room temp butter
3/4 C. milk

Add all ingredients into a large bowl and mix well with an electric mixer. Pour 3/4 of the batter into the greased and floured pan.


Middle Filling
2 C. fresh blueberries, washed thoroughly and dried
2 tsp lemon juice.

Toss blueberries and lemon juice together. Spread blueberries over the batter.

Spoon the remaining batter over the blueberries.



Top off with the crumbly topping mix below.

Crumbly Topping Mix
1/2 C. brown sugar, packed tight
1/2 C. chopped pecans
1/3 C. flour
1 tsp. cinnamon
1/4 C. room temp. butter


Cream everything together until the mix resembles course crumbs. (any crunchy topping would taste delicious on this). Sprinkle over entire top of cake.


Bake for 45 - 55 minutes or until golden brown and a knife inserted into the center comes out clean. Serve warm by itself, with a scoop of vanilla ice cream or in a bowl with some milk over it.


While it was baking, my husband got out of bed and commented on how good it smelled in the house. (he's a third-shifter so on his days off he comes and goes at weird hours) I had to agree, it was smelling so yummy! After about 53 minutes, it was nice and brown so I removed it from the oven. It looked great! Of course we couldn't wait to eat it. It was very good. I really liked it because it's not overly sweet. It had a great blueberry taste to it. This turned out to be a great way to use up extra fruit. I think that you could use any berry or even peaches with this and it would be great.



Here it is...Enjoy!

Easy Chicken & Broccoli Fettuccine Alfredo

Think you have no time to prepare restaurant quality food at home? Well, you’re wrong. If you have 30 minutes, you can serve your family this wonderful dish that they are sure to enjoy.

This has become a favorite dish of my family.

You can see the complete recipe for this dish at MomsMenu.com.