Chocolate chip Italian Ricotta cake

This recipe is slightly different from another ricotta cake I made. Equally as tasty and very easy to make.

Nice cake for the holidays!! Yummy!

Powdered sugar or whipped cream for garnish!

 

Recipe:

Whisk together 1 3/4 c flour, 1 tsp baking powder and 1/2 tsp salt and set aside. 

Beat 1/2 c softened butter with 15 oz whole milk ricotta , 1 1/4 c sugar  for 5 minutes.

 Beat in 2 eggs and 1 tsp vanilla. Beat 1 min. Add flour mixture and beat til combined. Stir in 3/4 c mini chocolate chips. 

 Pour into a greased and dusted with powdered sugar springform pan and spread batter evenly. Bake in center of oven on 350 for 45 minutes. Ovens vary so test at 45 minutes with a toothpick or cake tester to see if center is baked.

FYI *** I used a 9”x 3” inch cheesecake pan.

***(Note) my cake at 350 degrees took 1 hour and 10 minutes to be baked.  Center was clean when cake tester was inserted in center.

 Cool and dust with powdered sugar!

Pumpkin cheesecake bars

This is my daughters recipe that she said is fabulous.

Unfortunately we are not able to spend Thanksgiving with her this year.  Her move to Texas was planned and since we visited her in Texas in October we had to decline the invite this year.  I know her boys will love this recipe especially since cheesecake and pumpkin are desserts they love.

Happy Thanksgiving!  M.j.

P.s.  like me she had to give it a taste test!!!😋

• 1 1/2 cups graham crackers crumbs
• 1/3 c white sugar
• 6 Tbsp melted butter

Filling

• 6 packages (8 oz each) cream cheese , softened
• 2 1/4 cups granulated sugar
• 1 1/2 tsp vanilla
• 6 eggs
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 Tbsp pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs and sugar with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer , add the cream cheese, sugar and vanilla. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 min to an hour (or until just set). Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

FROM MY DAUGHTERS KITCHEN TO YOURS,

HAPPY THANKSGIVING!

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Ice cream layer cake

I’m always making desserts and not all of them are scratch recipes.

We all take short cuts even though we prefer making recipes from scratch.  Here’s one I made today and I used a box cake mix I had handy.  Use any cake mix you might enjoy and you certainly can change the flavor of the ice cream as well!

1 - box chocolate cake mix made according to directions.

I-pint Heavy whipping cream or Large cool whip

If using heavy cream, add I tsp. vanilla and approximately 4 tablespoons of powdered sugar and BEAT until stiff peaks form.

Topping of choice.  I used mini chocolate morsels.

Spray bottom of (2) 13x9 inch pans with cooking spray.

***I used disposable cake pans for convenience.

Batter will be thin.  Pour equal amounts into pans spreading evenly.

Heat oven to 350 degrees.

Bake for approximately 20 to 30 minutes or until toothpick inserted comes out clean.

COOL COMPLETELY!!!

Place approximately 2 cups Vanilla ice cream softened on one (1) pan.  

It is easy to spread if softened a little. I let mine out for 10 minutes and kept stirring until slightly softened.

Place the other cake on top of the ice cream and push down gently.

Spread either heavy whipping cream or cool whip all over cake.  Top with your favorite topping.

Place in freezer at least an hour to set.  Using a large blade knife cut into generous pieces.  Yummy!

I spread beaten heavy cream all over the cake and topped with morsels.  

****NOTE:  in center you can put thinly sliced bananas or your favorite nuts along with the softened ice cream.

No Bake CHEESECAKE

Happy Day to everyone.  

3/30/24 new pictures 

Here's a great dessert that is perfect for those of us who need a quick dessert.  It can be ready to eat in as soon as an hour.  I did leave mine to set for 3 hours. M.j.

I don’t remember the last time I made this but it’s so easy and soooo delicious.  Great for easy and no fuss deserts.

I made my own crust but certainly use a prepared graham cracker crust for your convenience.  Yummy!

1  9 inch graham cracker pie crust(Today I made my own crust)**Recipe on side of box.

12 oz. Cream cheese softened

2/3 cup sour cream

1 cup powdered sugar

1 tsp. vanilla

Beat cream cheese and sour cream in a medium bowl until fluffy

Beat in powdered sugar and vanilla until smooth

Using a spatula place all above in prepared crust

Refrigerate for at least 1 hour.

Top with desired topping.  Today I used Cherry Pie filling.

Enjoy!

Caramel Puffed Corn

Who can resist Caramel Corn?  So light with just the right amount of light sugary coating to snack on.  Whether it is watching a football game or having a few friends over to visit this is one great snack! I first tasted this caramel delight when visiting a friend and I couldn't wait to get home to make it.!   Happy Snacking!!!!

After I took it out of the oven I dried it on parchment paper to avoid a mess on my cookie sheet..

I managed to get the recipe from my friend and  today I went and bought all that was needed to make this snack..I plan of giving some containers as small tokens of appreciation to several of my friends...Note:  For those of us who can't eat nuts or regular pop corn this is a great alternative!!!

 Puffed Corn (Hull less) Butter

1 1/2 sticks butter
1 1/2 cups packed brown sugar 
1 1/2 cups dark Karo syrup
pinch of salt
8 oz. or more salted peanuts (optional)

2 1/2 bags large Puffed Corn (Butter) not cheddar

Heat all the above ingredients except the corn..until a slow boil.

Using a large roasting pan(or disposable aluminum roasting pan) pour melted ingredients over corn and stir so that most of corn is covered with syrup mixture...Toss well..Bake approx. 50 minutes at 225 degrees..stirring every 10 minutes..


Dump corn mixture onto a large cookie sheet when baking is complete to cool..


When totally cool, break apart and store in air tight container..





12/8/11
12/12/13
11/30/15

Christmas 2018

Another year to be grateful for life.  God is so good and whatever your faith you must remember that life it a gift so don't take it for granted.

My yearly family dinner is always the best.  My children and grandchildren have grown and it's been a long time since those days of having small ones around so excited for Santa.  I'm now looking forward to grandbabies. Such a wonderful thought!

We had a wonderful few hours having fun and laughing like crazy.  Sometimes at my expense but they love to tease me.

Below is a recap in photos.  A little whipped today and will take it easy.  I realize I am getting older by how my body is aching but I do love doing all of it so I'm not complaining.  Merry Christmas and Happy and Blessed New Year 2019.



Every year I try to do less and enjoy more but I’m the energizer bunny when the holidays come.  I start early with a good list and do what I can do in small jobs.

12/26/18

Watermelon Ice Cream Summer Treat

One of my favorite coolers in the summer is watermelon ice cream.  We all love it and it's easy to make.

Whether you make them in muffin cups, molds or kids pops these are a favorite of mine and it'll be a favorite of yours too.  Yummy!

2 cups seedless (cut in medium size cubes) watermelon
4 cups vanilla ice cream softened
mini chocolate chips (optional) 1 cup beaten heavy cream or Cool Whip( for topping)

Soften ice cream on counter.  

Drain watermelon (sometimes they are very juicy), add ice cream and blend into a consistency of a milkshake.  Hint: There's an idea!

If you want to do more a larger container will work well for freezing. Do as above in a blender making sure to blend ice cream and watermelon thoroughly and pour into container.  Freeze several hours until firm.

Note: When dipping it is a good idea to dip your dipper in warm water for easy scooping.

 I  sometimes use a 13x9 inch glass baking dish and use it to freeze until hard..Best if frozen overnight..

Easy to make and serve!  Use ice cream scooper to scoop out and serve.. or maybe pops!! You decide.  It's a fun dessert and treat for all who love watermelon.  Enjoy!

Cheesecake of all cheesecake recipe..."Aunt Alda's" Cheesecake recipe + Cool Gift #10

Many years ago this recipe was handed down to me by my favorite aunt on my hubby's side also known as "Aunt Alda". She is smiling down from heaven knowing that I am continuing the Christmas tradition making her recipe. xo


Here is a recipe that my hubby's aunt gave me many years ago and it is the best!!

I have a few of Aunt Alda's recipes and today I would like to share her cheesecake recipe.  You can follow this as I have before with success or try it my way.  I decided this was a good time to try it with a different twist.  I will post the recipe as the original. :  Enjoy!  

Happy Baking

2– 8 oz. Pkg. Cream cheese softened

1 lb. Ricotta

1 ½ cups sugar

1 stick margarine (I use butter)

5 eggs

1 large container sour cream (15 oz.)

3 tablespoons cornstarch

3 tablespoons flour

1 tablespoon vanilla

2 tablespoons lemon juice

Cream butter, sugar and cream cheese.  Add Ricotta and 5 eggs.. Add cornstarch, flour and sour cream beating well after each addition.  Add vanilla and lemon juice to mixture beating well until all is blended..  Butter spring form pan and sprinkle with graham cracker crumbs.. Pour mixture slowly into pan and bake 325 approx. 1 hour 10 minutes..  You can  use a 9” springform pan or larger..Cool on wire rack.. Serve alone or with favorite topping. I have made this recipe with success as is but wanted to change it a bit so I did the following:

Note: I wanted to add a little twist to Aunt Alda’s recipe so I separated my eggs, beat the egg whites separately and added them to the mixture at the very end, hoping to get a lighter cheesecake.  I also used  butter instead of margarine in my recipe and used a cooking spray to coat pan before sprinkling with the graham cracker crumbs.  My final opinion is stick to Aunt Alda's way of making this cheesecake. My way was a little too soft but very light so if you like soft and light make it my way but if you like dense cheesecake make it Aunt Alda's way.  To make sure your cheesecake is set leave the cheesecake in your refrigerator overnight before you take it out of the spring form pan.  Happy Baking!

Cool Gift #10 

Salt and Pepper Grinders!!!  Mine are battery operated and light.   Really cool!

I love these..I bought them on overstock.com for $19.99

From my happy kitchen with love,

10/1/11 original 
8/21/14

Sparkle cut out Cookies

It's National Cookie Cutter Day!  Who would think they would make December 2nd a special cookie cutter day?  So being it is that Special Cookie Cutter lol  Day here are my Sparkle Cut out cookies to share.

My grandchildren love them!  A tender not too sweet cookie treat.

 This is a great fun recipe.  Make a memory!



1- 8 oz. package Cream Cheese softened
1- cup butter
2/3 cup sugar
1/2 tsp. vanilla
2 1/4 cup flour
dash salt ( I use salted butter so I eliminate this)
colored sugar

Combine softened cream cheese, sugar, butter and vanilla. Mix with electric mixer until smooth.  Add flour and salt. Chill.  On a floured surface roll out dough to 1/8"thickness.  Cut out with assorted 3"inch cookie cutters.

Place on un greased cookie sheet. Decorate with colored sugar or candies.

Bake 375 degrees for 8 to 10 minutes. Cool and store in cool area.  This recipe makes approximately 2 1/2 dozen.

12/2/14 original