Cheesecake Stuffed Baked Apples

Cheesecake Stuffed Baked Apples
Could anything be better than it sounds? Stop right here my friend, because you’ve found the right recipe! These are super yummy! Check out this and other incredible recipes at:
  • 6 apples (I used gala apples)
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • optional: graham cracker crumbs, caramel sauce, pecans
  1. Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
  2. In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
  3. Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
  4. Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.


Low Sugar Peanut Butter Cookies

Truvia Peanut Butter CookiesPeanut Butter Cookies made with Truvia® Baking Blend

Hey there everyone! Looking for a snack that isn’t going to make your diet null & void? Well, here’s one great recipe from Truvia that is 70% lower in sugar than regular cookies. Just remember one serving size is 2 cookies

Blackberry Pie Bars

Blackberry Pie Bars


Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Yummy Black & White Cookies

I have loved Black and White cookies ever since I can remember! So, I couldn’t wait to add this recipe to the site. A lot of people don’t know that that these cookies are actually like little cakes. Combining that light, fluffy cookie and the delicious icing was a delicious idea that I wish I came up with. Enjoy this recipe! Ingredients for Cookies: 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup unsalted butter (softened) 1/2 cup granulated sugar 1 large egg Ingredients for Icings 1 1/2 cups powdered sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder Instructions: Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. Let cookies cool completely before icing them. Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

How to Bake: Oreo Stuffed Chocolate Chip Cookies!

How to Bake: Oreo Stuffed Chocolate Chip Cookies!

SO YUMMY. here’s what you need:

• 1 cup (2 sticks) softened butter • 3/4 cup packed light brown sugar • 1 cup granulated sugar • 2 large eggs • 1 tablespoon vanilla extract • 3 1/2 cups flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 cups semi-sweet chocolate chips • 1 package Double Stuff Oreo cookies

Follow the instructions in the video to make 24 huge cookies! Enjoy!
Video Rating: 4 / 5

Old Fashion Pie Recipes: Lemon With Meringue and Mom Wilburn’s Chocolate Meringue

11320770791_random-madis262.jpgRemember those delicious pies when you visited grandmother’s house as a kid? Bring that taste to your own dinner table and share your memories with your own kids. Here are old fashion pie recipes from my vintage collection that are sure to bring back mouth-watering memories. Pick your favorite or try them both; Lemon Pie with Meringue or Mom Wilburn’s Chocolate Meringue Pie.

This recipe was from the mother of the Country Music Duo and Grand Old Opry stars, “The Wilburn Brothers”. She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar
4 tbsp. cocoa, level
4 tbsp. flour, level
Yolks of 3 large eggs save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9″ pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:

3 large egg whites
1/4 tsp vanilla
2 1/2 tbsp. sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.

Lemon Pie with Meringue
This recipe is a clipping from an old women’s magazine.

1 lightly baked pie crust shell
1 1/3 cups sugar
1/3 cup cornstarch
1 1/2 cups lukewarm water
Yolks of 5 large eggs, reserve whites for meringue
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsps cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. Use a wire whisk to stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil and stir for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.


Whites from the 5 large eggs used in pie
1/2 tsp cream of tartar
3/4 cup sugar

Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.


Making Baking Fun!