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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 cup miniature marshmallows
2 (20 oz) pkg frozen strawberries, thawed
3 oz strawberry flavored gelatin
1 white cake mix
1/3 cup vegetable oil
2 eggs
Preheat oven to 350. Generously grease a 13x9 inch baking dish. Sprinkle marshmallows over bottom of pan.
In a bowl, combine strawberries and gelatin and set aside.
In a large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes on high speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake for 35-45 minutes or until toothpicks inserted in center comes out clean. Cool completely. Serve inverted with whipped cream.
PUMPKIN CHEESECAKE WITH FRANGELICO
Crust
3/4 cup fine graham cracker crumbs
1/3 cup hazelnuts, finely ground
1/4 cup sugar and brown sugar
3 tbsp unsalted butter, melted
Filling
3 (8 oz) pkg cream cheese, room temperature
1 (16 oz) can solid pack, unsweetened pumpkin
3 eggs
1/2 cup brown sugar and sugar
1/2 cup Frangelico (hazelnut liqueur)
1 tsp cinnamon and vanilla extract
1/2 tsp ginger
1/4 tsp nutmeg and ground cloves
Sour Cream Topping
16 oz sour cream
1/4 cup sugar and Frangelico
Garnish
Hazelnuts
1 oz chopped semisweet chocolate, melted
Preheat oven to 350. Crust: Mix ingredients in food processor, slowly add butter to combine. Press mixture into
bottom of a 9 inch spring form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead).
Filling: Blend all ingredients in a food process until smooth, stopping once to scrape down sides of work bowl. Pour
filling into pan. Bake until edges of cake begin to pull away from side and begins to brown (about 45 minutes), center will NOT be firm.
Topping: Whisk ingredients. Without removing can from oven, pour topping evenly over hot cake, starting at the edges and spread evenly. Continue baking until edges begin to bubble, about 10 minutes. Cool on rack and refrigerate at least 12 hours. Run a sharp knife around edge of pan before removing he form. Press hazelnuts and drizzle with melted chocolate around top edge of cake for garnish.
TURTLE CHEESECAKE
Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 tbsp brown sugar
6 tbsp butter, melted
3/4 cup chopped pecans
Caramel Layer
Caramel topping or 3 tbsp light cream and 32 caramels combined and melted together
1 1/2 cup chopped pecans, slightly toasted
Filling
4- (8 oz) pkg cream cheese, softened
1 cup brown sugar
2 tbsp flour
3 eggs
1 1/2 tsp each vanilla extract and lemon juice
Topping
3/4 cup caramel or butterscotch topping
3 tbsp whipping cream
1 (1 oz) square semi-sweet chocolate, melted
Whipped cream
Chopped nuts
Preheat oven to 350. Crust: combine all ingredients; mix well and press into bottom and sides of a 9 inch springform pan; set aside. Bake for 15 minutes. Let it rest for about 20 minutes. Pour the Caramel layer over the cooled crust and top with the chopped pecans.
Filling: Beat cream cheese in a large bowl until smooth. Add sugar and flour; beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in extract and lemon juice. Pour filling into crust and bake 55-60 minutes or until center is just set. Cool completely on wire rack. Refrigerate several hours or overnight. About 1 hour before serving combine the caramel topping and whipped cream; mix well. Spoon about 1/3 of the mixture over top of cheesecake. Cover remaining sauce and let stand at room temperature until ready to serve. Drizzle chocolate over caramel mixture. Refrigerate cake until ready to serve.
To serve, place springform pan on serving platter, carefully remove sides of pan. Cut cake into thin wedges. Garnish with whipped cream, chopped nuts and more caramel sauce. Serve immediately.
STUFFED MUSHROOMS WITH PECORINO AND HERBS
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tbsp chopped fresh Italian parsley leaves
1 tbsp chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2 inch-diameter) white mushrooms, stemmed
Preheat the oven to 400. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tbsp olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tbsp olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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STRAWBERRY SHORTCUT CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 cup miniature marshmallows
2 (20 oz) pkg frozen strawberries, thawed
3 oz strawberry flavored gelatin
1 white cake mix
1/3 cup vegetable oil
2 eggs
Preheat oven to 350. Generously grease a 13x9 inch baking dish. Sprinkle marshmallows over bottom of pan.
In a bowl, combine strawberries and gelatin and set aside.
In a large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes on high speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake for 35-45 minutes or until toothpicks inserted in center comes out clean. Cool completely. Serve inverted with whipped cream.
PUMPKIN CHEESECAKE WITH FRANGELICO
Crust
3/4 cup fine graham cracker crumbs
1/3 cup hazelnuts, finely ground
1/4 cup sugar and brown sugar
3 tbsp unsalted butter, melted
Filling
3 (8 oz) pkg cream cheese, room temperature
1 (16 oz) can solid pack, unsweetened pumpkin
3 eggs
1/2 cup brown sugar and sugar
1/2 cup Frangelico (hazelnut liqueur)
1 tsp cinnamon and vanilla extract
1/2 tsp ginger
1/4 tsp nutmeg and ground cloves
Sour Cream Topping
16 oz sour cream
1/4 cup sugar and Frangelico
Garnish
Hazelnuts
1 oz chopped semisweet chocolate, melted
Preheat oven to 350. Crust: Mix ingredients in food processor, slowly add butter to combine. Press mixture into
bottom of a 9 inch spring form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead).
Filling: Blend all ingredients in a food process until smooth, stopping once to scrape down sides of work bowl. Pour
filling into pan. Bake until edges of cake begin to pull away from side and begins to brown (about 45 minutes), center will NOT be firm.
Topping: Whisk ingredients. Without removing can from oven, pour topping evenly over hot cake, starting at the edges and spread evenly. Continue baking until edges begin to bubble, about 10 minutes. Cool on rack and refrigerate at least 12 hours. Run a sharp knife around edge of pan before removing he form. Press hazelnuts and drizzle with melted chocolate around top edge of cake for garnish.
TURTLE CHEESECAKE
Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 tbsp brown sugar
6 tbsp butter, melted
3/4 cup chopped pecans
Caramel Layer
Caramel topping or 3 tbsp light cream and 32 caramels combined and melted together
1 1/2 cup chopped pecans, slightly toasted
Filling
4- (8 oz) pkg cream cheese, softened
1 cup brown sugar
2 tbsp flour
3 eggs
1 1/2 tsp each vanilla extract and lemon juice
Topping
3/4 cup caramel or butterscotch topping
3 tbsp whipping cream
1 (1 oz) square semi-sweet chocolate, melted
Whipped cream
Chopped nuts
Preheat oven to 350. Crust: combine all ingredients; mix well and press into bottom and sides of a 9 inch springform pan; set aside. Bake for 15 minutes. Let it rest for about 20 minutes. Pour the Caramel layer over the cooled crust and top with the chopped pecans.
Filling: Beat cream cheese in a large bowl until smooth. Add sugar and flour; beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in extract and lemon juice. Pour filling into crust and bake 55-60 minutes or until center is just set. Cool completely on wire rack. Refrigerate several hours or overnight. About 1 hour before serving combine the caramel topping and whipped cream; mix well. Spoon about 1/3 of the mixture over top of cheesecake. Cover remaining sauce and let stand at room temperature until ready to serve. Drizzle chocolate over caramel mixture. Refrigerate cake until ready to serve.
To serve, place springform pan on serving platter, carefully remove sides of pan. Cut cake into thin wedges. Garnish with whipped cream, chopped nuts and more caramel sauce. Serve immediately.
STUFFED MUSHROOMS WITH PECORINO AND HERBS
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tbsp chopped fresh Italian parsley leaves
1 tbsp chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2 inch-diameter) white mushrooms, stemmed
Preheat the oven to 400. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tbsp olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tbsp olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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