Type what you have

Ingredients

• ✓ confectioners' sugar
• cream cheese
• strawberry

Instructions

1. 1 In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.

By MARAMBER14

Ingredients

• ✓ confectioners' sugar
• corn cereal
• butter
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
2. 2 Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

By Stephanie

Ingredients

• ✓ confectioners' sugar
• semisweet chocolate chip
• peanut butter
• butter
• corn and rice cereal

Instructions

1. 1 In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
2. 2 Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

By Michelle

Ingredients

• ✓ confectioners' sugar
• cream cheese
• pumpkin
• cinnamon
• pumpkin pie spice
• orange juice concentrate

Instructions

1. 1 Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.

By SUE CASE

Ingredients

• ✓ confectioners' sugar
• apricot
• peach
• green grape
• water
• candy eyeball

Instructions

1. 1 Arrange apricots and peaches on a platter. Skewer a few grapes on a toothpick vertically and the last one horizontally (for the head).
2. 2 Mix confectioners' sugar with water to make a thin, slightly sticky icing. Use icing to glue 2 candy eyeballs on each piece of fruit and on the horizontal "head" of the grape caterpillar.

By Lola

Ingredients

• ✓ confectioners' sugar
• cream cheese
• whipped topping
• sour cream
• lemon
• lemon juice
• vanilla extract

Instructions

1. 1 Bring all ingredients to room temperature.
2. 2 Combine cream cheese, whipped topping, and sour cream in a bowl; beat with an electric mixer until well combined and creamy. Mix in lemon zest, lemon juice, and vanilla extract until combined. Add confectioners' sugar and mix thoroughly until smooth.
3. 3 Cover and chill for 3 to 4 hours, or overnight.

By ELSERRANO

Ingredients

• ✓ confectioners' sugar
• all-purpose flour
• baking powder
• salt
• banana
• white sugar
• vanilla extract
• cinnamon
• oil

Instructions

1. 1 Combine flour, baking powder, and salt in a bowl. Mash bananas, sugar, vanilla extract, and cinnamon together in a separate bowl. Stir flour mixture into banana mixture until batter is well mixed.
2. 2 Pour 2 inches of oil into a heavy pot and heat over medium heat.
3. 3 Working in batches, drop batter by the tablespoon into hot oil; cook until lightly golden brown, 2 to 3 minutes per side. Transfer banana balls to a paper towel-lined plate to drain and cool slightly. Dust banana balls with confectioners' sugar.

By El's Girl

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• brown sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Beat together cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla until well combined. Stir in chocolate chips until evenly incorporated. Keep dip refrigerated until ready to serve.

By Angela Naumann

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• brown sugar
• vanilla extract
• milk chocolate chip

Instructions

1. 1 Beat together cream cheese, butter, confectioners' sugar, brown sugar, and vanilla in a large bowl with an electric mixer on medium-high speed until smooth and creamy.
2. 2 Stir in chocolate chips until well combined.
3. 3 Transfer cookie dough to a serving bowl. Cover and refrigerate until ready to serve.

By emilywise

Ingredients

• ✓ confectioners' sugar
• cooking spray
• puff pastry
• brie cheese
• lemon curd
• blueberry
• mint leaf

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
2. 2 Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
3. 3 Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
4. 4 Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
5. 5 Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
6. 6 Enjoy warm or at room temperature.

By lutzflcat

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• brown sugar
• vanilla extract
• semisweet chocolate chip
• pecan

Instructions

1. 1 Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours.
2. 2 Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap and return to the refrigerator for 1 hour.
3. 3 When ready to serve, remove and discard the plastic wrap. Roll cheese ball in pecans and place onto a serving platter.
4. 4 Serve and enjoy!

By Kim

Ingredients

• ✓ confectioners' sugar
• peanut butter
• brown sugar
• honey
• sesame seed
• wonton wrapper
• cooking spray

Instructions

1. 1 Mix peanut butter, brown sugar, honey, and sesame seeds in a small bowl.
2. 2 Lay out a wonton square. Dip your index finger into water and moisten all 4 edges. Place 1/2 to 1 teaspoon of the peanut butter mixture in the center, and fold it diagonally to make a triangle, firmly pressing the edges down. Don't overfill, as the peanut butter mixture may ooze out.
3. 3 Once you've made a triangle shape, take the bottom corners and fold around your index finger so they meet. Moisten the 2 wonton corners and press together to seal. Repeat with remaining wrappers and filling.
4. 4 Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions for 5 minutes.
5. 5 Working in batches, add some wontons to the fryer basket; make sure they're not crowded or touching. Spray lightly with cooking spray and cook until just light golden brown, 3 to 4 minutes, flipping halfway through. Cool slightly, dust with confectioners' sugar, and serve.

By lutzflcat

Ingredients

• ✓ confectioners' sugar
• cottage cheese
• egg
• all-purpose flour
• half and half
• white sugar
• baking powder
• nutmeg
• salt
• vegetable oil

Instructions

1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

Ingredients

• ✓ confectioners' sugar
• heavy cream
• sour cream

Instructions

1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire

Ingredients

• ✓ confectioners' sugar
• coconut
• cream
• cinnamon

Instructions

1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Ingredients

• ✓ confectioners' sugar
• milk
• vanilla extract
• peanut
• cake

Instructions

1. 1 Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
2. 2 Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
3. 3 Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

By Elizabeth

Ingredients

• ✓ confectioners' sugar
• almond
• water
• almond extract

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
2. 2 Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
3. 3 Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
4. 4 Wrap marzipan in plastic wrap and store in a cool, dry place.

By transatlantikkoch

Ingredients

• ✓ confectioners' sugar
• almond
• egg white
• salt
• almond extract

Instructions

1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Ingredients

• ✓ confectioners' sugar
• almond
• rose water
• almond extract
• cocoa powder

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Ingredients

• ✓ confectioners' sugar
• almond
• egg white
• lemon zest
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

• ✓ confectioners' sugar
• butter
• cream cheese
• all-purpose flour
• strawberry jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Beat butter and cream cheese in a bowl with an electric mixer until light and fluffy. Add flour gradually, beating well after each addition.
3. 3 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into the center of each circle. Fold the opposite edges together, slightly overlapping. Place 2 inches apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes. Remove to wire rack to cool completely, then sprinkle with confectioners' sugar.

By Karen Wood

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• all-purpose flour
• fruit jam

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and butter together in a bowl until smooth.
3. 3 Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (180 degrees C).
5. 5 Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 ½-inch squares and place about 1/2 teaspoon of jam or preserves in the center.
6. 6 Overlap opposite corners and pinch together to seal. Place on ungreased baking sheets.
7. 7 Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioners sugar.

By MBMCD

Ingredients

• ✓ confectioners' sugar
• egg
• lemon zest
• cake flour
• baking powder
• anise oil

Instructions

1. 1 In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
2. 2 On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

By judy

Ingredients

• ✓ confectioners' sugar
• banana
• graham cracker pie crust
• caramel syrup
• heavy cream
• vanilla extract

Instructions

1. 1 Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
2. 2 Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
3. 3 Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
4. 4 Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

By Seth Stockmeister

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butter in a 10-inch cast iron skillet; heat the skillet in the oven.
3. 3 Beat eggs at high speed with an electric mixer in a large bowl. Slowly add milk and flour. Pour batter into the hot skillet.
4. 4 Return the skillet to the oven and bake until well-risen like a souffle, about 20 minutes. It will fall when removed from the oven. Lightly dust with confectioners' sugar and serve.

By Shirley Smith

Ingredients

• ✓ confectioners' sugar
• heavy cream
• almond extract
• sour cream
• blackberry
• lemon zest
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ confectioners' sugar
• whole wheat berry
• salt
• walnut
• almond
• heavy cream

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

• ✓ confectioners' sugar
• heavy cream
• cream cheese
• lemon curd
• vanilla extract
• berry
• mint

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• vanilla extract
• coconut
• cinnamon

Instructions

1. 1 Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.
2. 2 Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.

By Saundra

Ingredients

• ✓ confectioners' sugar
• almond
• cinnamon
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Place almonds in the bowl of a food processor; process until finely ground and set aside.
2. 2 Pour cinnamon into a rimmed plate and set aside.
3. 3 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
4. 4 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
5. 5 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.

By TIFFASMITH