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I made this Lemon Blueberry Cheesecake Dessert and LOVED it. A recipe I found on Facebook Timelime. This recipe was found on kitchenfunwithmy3sons.com/lemon-blueberry-cheeseca…/... Its very good easy to make and I would highly recommend this one... I have the Recipe below. The only thing I changed was I used two cans of Duncan Hines Blueberry Pie Filling, 'cause one can was way too skimpy for me.
#RigsRocks #LemonBlueberryCheesecakeDessert #RecipeBelow #Chesecake #DuncanHinesBlueberryPieFilling #KitchenFunWithMy3Sons #RigsRecipesRock #JillMills@KitchenFunWithMy3Sons #RecipeGirl @RecipeGirl
LEMON BLUEBERRY CHEESECAKE DESSERT
Cheesecake Lemon Blueberry Cheesecake Dessert
Author: Jill Mills
Cuisine: dessert
Prep time: 10 mins Cook time: 14 mins Total time: 24 mins
A delicious summer dessert that takes minutes to make!
INGREDIENTS
Graham cracker crust:
3 cups graham cracker crumbs
¾ cup butter, melted
¼ cup sugar
Cheesecake:
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
2-3 tablespoons lemon juice
1 teaspoon vanilla
2 (21 ounce) cans Duncan Hines blueberry pie filling
INSTRUCTIONS...Preheat oven to 350 degrees F.
Crust:
Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl
until well combined. Transfer to a 13" x 9" baking dish and press down firmly to form the crust.
Bake until edges are lightly golden brown, about 14 minutes. Set aside to cool completely before filling.
Cheesecake:
Use an electric mixer to beat together the cream cheese, sugar, lemon juice and vanilla.
Fold in the whipped topping and mix until fully combined. Spread the cheesecake mixture over
the prepared crust.
Spoon the blueberry topping on top of the cheesecake filling, spreading out evenly.
Cover and refrigerate for several hours or overnight. Slice into squares and serve.
Oh these are soooo good a keeper for sure!!
They come out nice and thick in the 8x8 pan and you get 9 large delicious squares!
1 tablespoon salted butter
1/4 cup creamy peanut butter
28 large marshmallows (or 3 1/2 cups mini marshmallows)
4 cups Rice Krispies
8 pack of snack size Butterfinger candy bars chopped into chunks
1/2 cup milk chocolate chips
1 teaspoon shortening
Directions:
1. Spray an 8x8-inch pan with nonstick spray.
2. In a large saucepan, melt the butter and peanut butter together over medium heat. Add the marshmallows- stir until melted. Remove from heat and stir in the Rice Krispies. Stir in the Butterfingers (setting about 1/4 cup aside for the topping). Scrape the mixture into the prepare pan and press it evenly into the pan( I do this with a layer of wax/parchment paper.
Let it cool.
3. Cut the Krispie Treats into squares and store them in a covered container. If you'd like to add the topping, continue with the directions.
4. Heat the chocolate chips and the shortening in a small glass bowl in the microwave (or in a small saucepan on the stove) until they are melted and smooth. Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner. Drizzle chocolate onto each Krispie Treat, sprinkle with Butterfinger chunks and then drizzle more chocolate on top. Place the Krispie Treats in the refrigerator for 10-minutes-only to set the chocolate, then remove them from the refrigerator and store them in a covered container.
Recipe from RecipeGirl.com
It's what's for dinner...
Delicious....
We love this dish it's simple and filling and great reheated.
Enjoy!!
1 package Smoked Turkey Sausage( or your favorite smoked sausage) sliced into bite size pieces.
6 cups potatoes, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 large onion, sliced
2 garlic cloves, minced
1/4- 1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon dried rosemary leaves, crushed (or 1 teaspoon fresh chopped)
1 teaspoon dried thyme leaves, crushed (or 1 tablespoon fresh chopped)
1/4 teaspoon ground black pepper
Directions:
1. Preheat oven to 400 degrees F
2. Place cut potatoes in medium saucepan; cover with water. Bring to a boil , reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.
3. Combine sausage, potatoes, bell peppers and onion in large bowl.
4. Whisk the seasonings together separately then pour over vegetable/sausage mixture and toss- then transfer the mixture to a lightly greased 13x 9 pan.
5 Bake for 30- 45 minutes or until potatoes are lightly browned and vegetables are tender.
Adapted from Recipegirl-blog
I love having edible center pieces and this Apple Cider Bread made a wonderful one !
Delicious is all that needs to be said about this recipe!
Apple Cider Bread
This quick loaf recipe is just full of chunks of apple!
Makes 1 loaf..
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (peeled and cored)
1 tablespoon freshly squeezed lemon juice
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 8x5-inch loaf pan.
2. Sift dry ingredients (flour to cloves) into a medium bowl.
3. In a large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- about half at a time, and mix just until combined.
4. In a small bowl, toss apples with lemon juice. Stir into the batter.
5. Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely.
Notes...
I like to use a combination of apples.
Source: RecipeGirl.com
A peak inside ( sliced)
www.flickr.com/photos/steamboatwillie33/6170763108/in/pho...
Free Image of Red Velvet Cheesecake Cake 1 By drfriedlanderdvm.com www.recipegirl.com
Resolution cake image: 600 x 844 · 137 kB · jpeg
Who doesn't love Fall? I love everything about fall (well except for the cold that is soon to follow it). But my most favorite part about Fall is BAKING! All the wonderful fruits & veggies just scream Fall to me.
And Fall is a time to find some creative ways to use zucchini, pumpkin & apples. Although pumpkin is the supreme Autumn staple.....apples come in a close second.
Well these little gems are AMAZING!! Caramel Apple Scones by RecipeGirl....Um Yes please!! You have got to try them! They are moist & flaky. Simply Incredible. And they totally mean Autumn Time to me!!
Tender cakey blondie with a hint of butterscotch, cinnamon, and ginger. Dices of Northern Spy and Cortland apples give the cake a very moist texture. The surprise is a topping of cinnamon sugar cream cheese and walnuts. I love the pairing of rye flour with apples.
Recipe adapted from RecipeGirl. Get my adaptation from Dessert By Candy.
Day 38/365 in 2012
A combination of these cakes: www.recipegirl.com/2011/11/02/kit-kat-birthday-cake-and-a... and www.foodnetwork.com/recipes/food-network-kitchen/giant-pe...
...beginning with the first letter or your screen name or real name" www.todaysposting.com/TPAssignment.php?TP=625
Cherry Recipes - Recipe Girl www.recipegirl.com/2013/07/25/cherry-recipes-100-of-them-...
Sweet Cherries vs Tart Cherries in Baking bakingbites.com/2013/07/sweet-cherries-vs-tart-cherries-i...
I'd seen the recipe for these in a few places, but chose to use this one -
www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
- it worked out well. Be careful when you are wiping out the pan - the sugar is several hundred degrees and will stick to bare skin and burn like napalm. I have a few blisters on my fingers from this morning's cooking as a result.
But the results were worth it! These are delicious. Not hard to make, but it does require full attention - it's not a recipe you can do while cooking other stuff - you really have to be on top of it.
My kids liked them, too.
Not for a weekday - too much prep - but if you've got time, they are fun. Just beware of the boiling sugar!
For better notion of this delicious lemon, I shoot this photo with a regular lime beside of the Meyer Lemon.
Recipe from RecipeGirl.com :
3 to 4 medium Meyer lemons (about 1 lb.)
½ cup granulated sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure ½ cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant- read thermometer registers 160°F., about 5 or 6 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Yield: About 1 2/3 cups
Cooking Tips
*This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
**Lemon curd keeps, covered and chilled, for about a week.
***If substituting regular lemons, increase sugar to 3/4 cup.
Read more: "recipegirl.com » Meyer Lemon Curd" - www.recipegirl.com/2008/11/10/meyer-lemon-curd/#ixzz0G0f6...
Tender cakey blondie with a hint of butterscotch, cinnamon, and ginger. Dices of Northern Spy and Cortland apples give the cake a very moist texture. The surprise is a topping of cinnamon sugar cream cheese and walnuts. I love the pairing of rye flour with apples.
Recipe adapted from RecipeGirl. Get my adaptation from Dessert By Candy.
Mmmm
Recipe via: www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
My blog entry about it here: singlesandpairs.blogspot.com/2011/07/cinnamon-roll-pancak...
image sources clockwise from left to right
Sparklers via The Williams
Pin up hair do via My Biggest Day
Tea length wedding dress - Lea-Ann Belter Bridal
Rosie the Riveter via The Frisky
Patriotic place setting via Frecklize The World
Retro sailor dress - Stop Staring!
Patriotic wedding garter - the garter girl
4th of July Pie via Recipe Girl
Retro nautical shoe - Unique Vintage
Cracker Jacks via Wedding Bee
First time trying this at home. I hope it turns out delicious!
PICKLED CAULIFLOWER (recipegirl.com)
Yield: About 5 cups pickled vegetables
Prep Time: 20 min + marinating and cooling time Cook Time: 7 min
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 cups cider vinegar
5 medium garlic cloves, peeled and lightly smashed
Three 1/4-inch thick slices peeled fresh ginger
One half small yellow sweet onion, peeled and thinly sliced
1/2 cup granulated white sugar
2 tablespoons Kosher salt
1 teaspoon black peppercorns
1/2 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
One small head cauliflower, cut into 1 1/2 to 2-inch florets
4 medium carrots, peeled and sliced into lengthwise 4-inch pieces
1 small red bell pepper, cored & seeded & cut into strips
Directions:
1. Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
2. Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Recipe from www.recipegirl.com/2012/03/12/peanut-butter-chocolate-chi... I added dried cherries and doubled the oatmeal.
Tender cakey blondie with a hint of butterscotch, cinnamon, and ginger. Dices of Northern Spy and Cortland apples give the cake a very moist texture. The surprise is a topping of cinnamon sugar cream cheese and walnuts. I love the pairing of rye flour with apples.
Recipe adapted from RecipeGirl. Get my adaptation from Dessert By Candy.
Recipe from www.recipegirl.com/2012/03/12/peanut-butter-chocolate-chi... I added dried cherries and doubled the oatmeal.
Tasty Kitchen Blog
Recipe: Cookies and Cream Cheesecake Bars from Lori (RecipeGirl)
Guest post by Jessica Merchant (HowSweetEats)
The Challenge was Pan Frying this week, which happens to be the same week as Liz's Birthday. When I asked her what she wanted she said breakfast in bed so I figured I would kill two birds with one stone. I didn't get to make it for breakfast because we went away but I had already planned it for the challenge so we ate pancakes for dinner. The recipe I used is www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/. Make sure to visit www.septemberlovestory.com for the full write up and the rest of the pictures.
Visit www.egintollkuci.com for my blog!
using a suggestion from my grandfather I made home made cannolis.
the recipe for the filling is from recipe girl and it's your standard ricotta, mascarpone, and powdered sugar. however, who has time to mess around with making and frying cannoli shells? not me. put the home made filling in some sugar cones and top with chocolate chips instead.
Recipe from www.recipegirl.com/2012/03/12/peanut-butter-chocolate-chi... I added dried cherries and doubled the oatmeal.