Type what you have

Ingredients

• ✓ vanilla
• peanut butter
• mascarpone cheese
• honey
• salt
• semisweet chocolate chip
• pretzel crisps

Instructions

1. 1 Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips.
2. 2 Serve with Snack Factory® Pretzel Crisps® for dipping.

By stormybeach

Ingredients

• ✓ vanilla
• cinnamon chex cereal
• wheat chex cereal
• banana nut cheerios cereal
• walnut
• butter
• margarine
• brown sugar
• corn syrup
• cinnamon
• banana
• cinnamon

Instructions

1. 1 In large microwavable bowl, measure cereals and walnuts; set aside.
2. 2 In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.
3. 3 Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.

By Chex

Ingredients

• ✓ vanilla
• strawberry
• white sugar

Instructions

1. 1 Hull strawberries and cut them in half.
2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Ingredients

• ✓ vanilla
• egg white
• sour cream
• white sugar

Instructions

1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Ingredients

• ✓ vanilla
• cream cheese
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
4. 4 Shape chilled mixture into 1-inch balls.
5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Ingredients

• ✓ vanilla
• cream cheese
• sour cream
• brown sugar
• milk

Instructions

1. 1 Beat cream cheese in a bowl with an electric mixer on the lowest speed until smooth. Gradually beat in sour cream, beating continually. Beat in brown sugar, milk, and vanilla extract on low speed until blended. Cover dip; chill at least 1 hour before serving.

By chrissy

Ingredients

• ✓ vanilla
• long grain rice
• water
• cinnamon stick
• white sugar

Instructions

1. 1 In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. 2 After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. 3 Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

By Ivy

Ingredients

• ✓ vanilla
• whipping cream
• milk
• white chocolate chip
• whipped cream
• candy cane

Instructions

1. 1 Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. 2 Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

By Diana S

Ingredients

• ✓ vanilla
• white sugar
• cocoa
• all-purpose flour
• milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar, cocoa, and flour in a medium bowl until no lumps remain.
3. 3 Pour in milk and whisk until well combined.
4. 4 Transfer mixture to a saucepan; cook and stir over medium heat until it thickens to a gravy consistency, 7 to 10 minutes.
5. 5 Remove from heat; stir in butter and vanilla.
6. 6 Serve warm.

By April Yeager

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• cream cheese
• sugar
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl.
3. 3 Add melted butter and mix to combine.
4. 4 Press buttery crumbs firmly into the bottom of a 9x13-inch pan. Place in the refrigerator.
5. 5 To make the filling: Coarsely chop the reserved cookies.
6. 6 Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended.
7. 7 Gently stir in whipped topping and chopped cookies.
8. 8 Spread over crust. Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.

By Allrecipes Member

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• cream cheese
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
3. 3 Place crushed cookies in a bowl. Add melted butter; mix well.
4. 4 Press mixture firmly onto bottom of a 9-inch springform pan.
5. 5 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.
6. 6 Beat in eggs, 1 at a time, until just blended.
7. 7 Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.
8. 8 Pour over prepared crust; sprinkle remaining chopped cookies on top.
9. 9 Bake in the preheated oven until center is just set, about 45 minutes.
10. 10 Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

By Philadelphia

Ingredients

• ✓ vanilla
• peanut butter sandwich cookie
• butter
• cream cheese
• peanut butter
• sugar
• whipped topping

Instructions

1. 1 Combine cookie crumbs and butter in a bowl. Mix until evenly moistened; press into bottom and up side of a 9-inch pie plate.
2. 2 Beat cream cheese, peanut butter, sugar and vanilla with and electric mixer until combined. Stir in 1-1/2 cups Cool Whip; spoon into crust.
3. 3 Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving; let stand at room temperature to soften slightly. Top with remaining Cool Whip to serve.

By Cool Whip

Ingredients

• ✓ vanilla
• brownie mix
• vegetable oil
• egg
• water
• cream cheese
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, 2 eggs, and water together in a medium bowl until well blended. Pour into the prepared pan.
3. 3 Beat cream cheese in a bowl with an electric mixer until creamy. Add sugar, remaining egg, and vanilla; mix until well combined. Drop tablespoonfuls cream cheese mixture over brownie batter, then swirl with a knife.
4. 4 Bake in the preheated oven until a toothpick inserted into the chocolate brownies comes out clean and the cream cheese mixture is lightly browned, 35 to 40 minutes. Let cool completely before cutting into 32 squares.

By Philadelphia

Ingredients

• ✓ vanilla
• rolled oat
• white sugar
• cocoa powder
• water
• butter
• confectioners' sugar

Instructions

1. 1 In a large bowl, combine oats, sugar, and cocoa. With clean hands, mix in water, vanilla, and butter to form a dough. Wash hands, then roll dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

By Matt Erin

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• margarine
• cream cheese
• sugar
• sour cream
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crush 28 cookies finely; coarsely chop remaining cookies. Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.
3. 3 Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies. Pour into crust.
4. 4 Bake until center is almost set, 55 to 60 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours before serving.

By Allrecipes Member

Ingredients

• ✓ vanilla
• water
• almond milk
• applesauce
• steel-cut oat
• cherry
• brown sugar
• cinnamon

Instructions

1. 1 Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker.
2. 2 Cook on Low for 8 hours overnight.

By holly

Ingredients

• ✓ vanilla
• pie crust
• unsweetened chocolate
• butter
• sugar
• egg
• whipped cream
• chocolate curl

Instructions

1. 1 Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

By Pillsbury

Ingredients

• ✓ vanilla
• cooking spray
• popcorn
• peanut
• sugar
• butter
• corn syrup
• cocoa powder

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2. 2 Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3. 3 Bake in the preheated oven, stirring several times, for 30 minutes.
4. 4 Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.

By sueb

Ingredients

• ✓ vanilla
• cooking spray
• granulated sugar
• evaporated milk
• butter
• margarine
• peanut butter
• marshmallow creme

Instructions

1. 1 Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
3. 3 Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.
4. 4 Spread into the prepared pan. Cool.
5. 5 Cut into candy-sized pieces. Store in an airtight container.

By Jif

Ingredients

• ✓ vanilla
• oreo chocolate sandwich cookie
• butter
• margarine
• cream cheese
• sugar
• baking chocolate
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
2. 2 Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
3. 3 Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
4. 4 Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

By Baker's

Ingredients

• ✓ vanilla
• milk
• white rice
• sugar
• raisin
• salt
• egg
• cinnamon

Instructions

1. 1 Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
2. 2 Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
3. 3 Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

By Minute Rice

Ingredients

• ✓ vanilla
• white sugar
• all-purpose flour
• egg yolk
• water
• milk
• banana
• vanilla wafer

Instructions

1. 1 Combine sugar and flour in a large bowl.
2. 2 Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
3. 3 Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
4. 4 Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

By BigDaddy

Ingredients

• ✓ vanilla
• nilla wafer
• butter
• margarine
• cream cheese
• sugar
• egg
• whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C).
2. 2 Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan.
3. 3 Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan.
4. 4 Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan.
5. 5 Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake.
6. 6 Refrigerate for 4 hours. Remove the rim of the pan before serving.

By Philadelphia

Ingredients

• ✓ vanilla
• rice chex cereal
• corn chex cereal
• chocolate chex cereal
• semisweet chocolate chip
• peanut butter
• butter
• margarine
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine all cereals in a large bowl; set aside.
3. 3 Place chocolate chips, peanut butter, and butter in a 1-quart microwave-safe bowl. Microwave, uncovered, on high for 1 minute, then stir. Continue warming mixture until smooth and combined, about 30 seconds longer. Stir in vanilla.
4. 4 Pour chocolate mixture over cereal and stir until evenly coated. Transfer to a 2-gallon resealable plastic bag.
5. 5 Add powdered sugar to the bag and seal; shake until well-coated.
6. 6 Evenly spread cereal out onto waxed paper to cool.
7. 7 Enjoy!

By Chex

Ingredients

• ✓ vanilla
• graham cracker crumb
• sugar
• butter
• cream cheese
• sour cream
• egg
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Combine graham crumbs, ¼ cup sugar, and butter in a large bowl.
3. 3 Press crumbs into bottom of 9-inch springform pan.
4. 4 Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract.
5. 5 Beat in eggs, one at a time, on low speed, beating until just blended after each addition.
6. 6 Pour mixture over crust.
7. 7 Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
8. 8 Top with pie filling before serving.

By Philadelphia

Ingredients

• ✓ vanilla
• graham cracker crumb
• butter
• margarine
• sugar
• cream cheese
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix cookie crumbs, butter, and 3 tablespoons sugar together until combined; press firmly onto the bottom of a 9-inch nonstick springform pan.
3. 3 Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth.
4. 4 Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.
5. 5 Bake in the preheated oven until center is almost set, about 45 to 55 minutes.
6. 6 Loosen cake from the pan rim; cool before removing rim.
7. 7 Refrigerate for 4 hours before serving.

By Kraft

Ingredients

• ✓ vanilla
• cocoa powder
• vegetable oil
• water
• sugar
• stevia powder
• soy milk
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine cocoa powder, oil, and water in a bowl; stir in sugar and stevia until combined. Stir in soy milk and vanilla until combined. Add flour and baking powder; stir until smooth. Transfer batter to the prepared baking pan.
3. 3 Bake in the preheated oven until top is dry and edges start to pull away from the sides of the pan, about 35 minutes.

By Cookie Starts With C

Ingredients

• ✓ vanilla
• butter
• unsweetened chocolate
• sugar
• egg
• all-purpose flour
• baking soda
• cookie dough
• bakeware pan

Instructions

1. 1 Preheat the oven to 325 degrees F (63 degrees C).
2. 2 Melt butter and chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
3. 3 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon until just combined. Stir in vanilla extract. Stir flour and baking soda together in a small mixing bowl; stir into chocolate mixture until just combined.
4. 4 Press 1/2 cookie dough into the Reynolds bakeware pan. Spread brownie batter evenly over cookie dough in pan. Crumble remaining 1/2 cookie dough; sprinkle over brownie batter. Press down slightly.
5. 5 Bake in the preheated oven until edges are firm and starting to pull away from sides of the pan, 50 to 55 minutes. Cool on a wire rack. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ vanilla
• brown sugar
• peanut butter
• butter flavor shortening
• milk
• egg
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F. Place sheets of foil on the countertop for cooling cookies.
2. 2 Combine brown sugar, Jif peanut butter, shortening, milk, and vanilla in a large bowl. Beat with an electric mixer on medium speed until well blended. Add egg; beat until just blended.
3. 3 Combine flour, baking soda, and salt in a medium bowl. Add to sugar-peanut butter mixture; beat on low speed until just blended.
4. 4 Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly in a crisscross pattern with the tines of a fork.
5. 5 Bake 1 sheet at a time in the preheated oven until set and just beginning to brown, 7 to 8 minutes. Do not overbake. Cool for 2 minutes on the baking sheet. Remove cookies to the foil sheets on the counter to cool completely.

By Jif

Ingredients

• ✓ vanilla
• graham cracker crumb
• butter
• cream cheese
• sugar
• flour
• sour cream
• egg
• cherry pie filling

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
2. 2 Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
3. 3 Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
4. 4 Bake until the center is almost set, about 70 minutes. Remove from the oven and let cool; refrigerate for 4 hours or overnight.
5. 5 Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan. Unbuckle pan and remove band when cheesecake is still very cold. Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.

By Philadelphia