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Chex Lemon Buddies
Appetizer

Chex Lemon Buddies

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cereal into a large bowl and set aside.
  2. 2 In a 1-quart, microwave-safe bowl, combine chips, butter, lemon peel, and juice. Microwave, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable plastic bag.
  3. 3 Add powdered sugar. Seal bag and gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

By Chex

Red Raspberry Cheesecake Spread
Appetizer American

Red Raspberry Cheesecake Spread

5.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Place cream cheese in the bowl of a food processor; pulse until smooth, 8 to 10 pulses. Add confectioners' sugar and vanilla; pulse until smooth. Transfer ½ cream cheese mixture to a small glass bowl or other small clear container.
  2. 2 Place jam in a microwave-safe bowl; microwave until smooth and liquefied, about 10 seconds. Stir. Microwave 5 seconds more if not completely liquefied.
  3. 3 Spread liquefied jam evenly over top of cream cheese mixture in the clear bowl until covers entire surface to the edges.
  4. 4 Carefully spread remaining ½ cream cheese mixture on top jam; sprinkle with semisweet chips.
  5. 5 Refrigerate spread at least 3 hours.
  6. 6 Garnish spread with raspberries; spread on pretzel crisps or serve as a dip.

By donnam

Holiday Peanut Butter Whiskey Balls
Appetizer American

Holiday Peanut Butter Whiskey Balls

4.8

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in a food processor until finely chopped; add to the crumbs.
  2. 2 Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into 20 1 1/2-inch balls.
  3. 3 Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

By Nicole McLaughlin

Crab Rangoon Mozzarella Sticks
Appetizer American

Crab Rangoon Mozzarella Sticks

5.0

Prep
30 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Line an 8-inch square baking pan with parchment paper so the paper hangs over the sides of the pan.
  2. 2 Stir together cream cheese, mozzarella cheese, crabmeat, green onions, powdered sugar, salt, and garlic powder in a bowl until combined. Transfer to the prepared pan, spreading to an even layer. Freeze for 30 minutes.
  3. 3 Lift cream cheese mixture from the pan using the parchment paper. Cut the frozen block in half, then cut each half crosswise into 8 sticks (you will have sixteen 4x1-inch sticks.)
  4. 4 Put flour in a shallow dish. Beat eggs and water together in a second shallow dish. Put panko in a third shallow dish.
  5. 5 Dredge each cream cheese stick in flour; shake off excess. Dip into egg mixture, then lift up so excess egg drips back into the bowl. Press into panko to coat both sides. Place the breaded sticks on a baking sheet and freeze for 15 minutes.
  6. 6 Preheat the oven to 200 degrees F (95 degrees C).
  7. 7 Add 1 ½ inches of oil to a medium saucepan. Heat oil to 375 degrees F (190 degrees C).
  8. 8 Fry 3 or 4 sticks at a time until golden brown, about 1 minute. (Keep uncooked sticks in freezer until ready to fry.)
  9. 9 Drain fried sticks on paper towels, then transfer to a baking sheet and keep warm in the preheated oven. Repeat to fry remaining sticks.

By Sammy Mila

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Bundt® Cake Icing That Doesn't Run

Bundt® Cake Icing That Doesn't Run

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
  2. 2 Transfer icing to a zip-top bag and snip off a large corner of the bag.
  3. 3 Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

By Jessica Furniss

Mascarpone Buttercream Frosting

Mascarpone Buttercream Frosting

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
  2. 2 Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.

By Buckwheat Queen

Perfect Chocolate Buttercream Frosting

Perfect Chocolate Buttercream Frosting

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

By FoodJunkie

Chocolate-Filled Crescents
Dessert

Chocolate-Filled Crescents

4.5

Prep
5 min
Cook
Total
25 min

Instructions

  1. 1 Heat oven to 350 degrees F. Separate dough into 8 triangles.
  2. 2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
  3. 3 Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

By Pillsbury

Creamy Lemonade Soft-Serve Ice Cream
Dessert American

Creamy Lemonade Soft-Serve Ice Cream

5.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
  2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Fluffy Chocolate Buttercream Frosting

Fluffy Chocolate Buttercream Frosting

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

By Tim Tyler

Coffee Butter Frosting
Dessert American

Coffee Butter Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Peanut Butter Microwave Fudge
Dessert American

Peanut Butter Microwave Fudge

5.0

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Line a baking dish with parchment or waxed paper.
  2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
  3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Chocolate Mousse with Cocoa Powder
Dessert

Chocolate Mousse with Cocoa Powder

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
  2. 2 Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
  3. 3 Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

By lutzflcat

Bake-Sale-Worthy Lemon Bars
Dessert

Bake-Sale-Worthy Lemon Bars

4.4

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust.
  3. 3 Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on.
  4. 4 Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust.
  5. 5 Bake in the hot oven until set, 20 to 25 minutes.
  6. 6 Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.

By Brandi Gilbertson

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Fresh Pears with Cinnamon Cream Cheese Dip
Dessert

Fresh Pears with Cinnamon Cream Cheese Dip

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
  2. 2 Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

By dawn

Easy Rum Balls
Dessert

Easy Rum Balls

2.0

Prep
20 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
  2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
  3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Oreo® Cheesecake Truffles
Dessert

Oreo® Cheesecake Truffles

4.0

Prep
40 min
Cook
Total
150 min

Instructions

  1. 1 Place 36 sandwich cookies in a food processor.
  2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
  3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
  4. 4 Line a baking sheet with parchment paper.
  5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
  6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
  7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
  8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Easy Whipped Peanut Butter Pie
Dessert

Easy Whipped Peanut Butter Pie

5.0

Prep
10 min
Cook
Total
140 min

Instructions

  1. 1 Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
  2. 2 Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
  3. 3 When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

By whodatlauren

Apricot Crescent Cookies
Dessert

Apricot Crescent Cookies

5.0

Prep
30 min
Cook
15 min
Total
235 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
  3. 3 Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
  4. 4 Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
  5. 5 Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
  6. 6 Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

By SER

Grandma's Creamy Peanut Butter Fudge
Dessert American

Grandma's Creamy Peanut Butter Fudge

4.9

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
  2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
  4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Shortbread Pecan Cookies
Dessert

Shortbread Pecan Cookies

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
  3. 3 Roll dough into 1-inch balls and set on ungreased baking sheets.
  4. 4 Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

By Christa Hardin

Oreo Cookies and Cream Dessert
Dessert

Oreo Cookies and Cream Dessert

4.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
  2. 2 Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

By Paola Madias

Grandma's Blueberry Cream Pie
Dessert

Grandma's Blueberry Cream Pie

5.0

Prep
15 min
Cook
Total
225 min

Instructions

  1. 1 Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
  2. 2 Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
  3. 3 Transfer filling into the pie crust and freeze until set, about 2 hours.
  4. 4 Thaw for 1 1/2 hours before topping with blueberry filling and serving.

By Lex

Clever Cake Mix Crinkle Cookies
Dessert American

Clever Cake Mix Crinkle Cookies

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
  2. 2 Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.
  3. 3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
  4. 4 Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

By thehungryscientist