Decadent Peanut Butter Pie

Contributed by Jen Fugal

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese at room temperature
½ cup sugar
12 oz. container of cool whip, divided
1 - 11.75 oz. jar hot fudge sauce, divided
Drizzle: 2 Tbs. Hot Fudge and 2 Tbs. Peanut butter

In a medium bowl, beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups cool whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 tablespoons of hot fudge sauce, place remaining fudge in microwave safe bowl. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining cool whip over hot fudge layer, being careful not to mix the two layers. Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. Peanut butter going the opposite direction of the hot fudge.

Strawberry Dream Pie

Contributed by Jen Fugal

1 pie crust – baked

Strawberries, fresh or frozen, enough to make 2 cups masked

1 ½ cups sugar

6 tablespoons cornstarch

1 cup water

1 package (8 oz.) cream cheese, softened

2 tablespoons milk

Whipping cream

Powdered sugar

1 small package strawberry jell-o

Mix sugar and cornstarch in a 2 quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute; cool. Heat milk in microwave; add 2 teaspoons of dry jell-o mix. Using electric mixer, beat cream cheese and milk mixture until smooth and creamy. Spread cream cheese mixture into bottom of pie crust. Put the strawberry mixture on top of cream cheese mixture. Heat a few tablespoons of the whipping cream. Add the rest of the jell-o powder and mix until dissolved. Mix all of the whipping cream together with an electric mixer. Put the whipped cream on top of the pie. Refrigerate about 3 hours or until set.

Grandma Fugal's Apple Pie

Contributed by Jen Fugal

4 cups cooked down apples (drained)
¾ cup sugar
¾ tsp. cinnamon
2 or 3 Tbs tapioca or flour
1 tsp butter

Mix sugar, cinnamon, and tapioca together and stir into apples. Dump into a baked crust and dot with butter. Top with another crust and bake at 400 for about 35 minutes or until lightly brown.

Pineapple Dessert

Contributed by Sarah Parker

9oz. Cool Whip

1 can crushed pineapple

1 can Eagle Milk

6 T. “Real Lemon Juice”

Combine and pour on Graham Cracker Crust in 13x9” pan.

Chocolate Haupia Pie

1 9-inch prepared pie crust
7 ounces semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish

Haupia:

1 can coconut milk
1 cup milk
1 cup sugar
1/2 cup cornstarch
1 cup water

Preheat oven & bake crust according to the directions.

Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.

Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the haupia into a bowl. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white haupia over the top. Cool pie at least 1 hour in refrigerator.

Or, if you're like me (always looking for the easy way out)... instead of going through the hassle of melting chocolate & adding it to the haupia, just make some chocolate pudding, pour that into the bottom of the cooked pie crust & then layer the white haupia over the top.

Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream and shaved chocolate. Chill another hour. Serves 6 to 8.

Cheesecake Cookie Cups

Contributed by Christina Kowallis

12 servings

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

1 (8 ounce) package cream cheese

1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk

1 large egg

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.

PLACE one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Mini Cheesecakes

Contributed by Stefanie Hendon

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

Place 1-2 vanilla wafers into the bottom of each paper cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light, fluffy and smooth. Make sure the batter is smooth or the cheesecake won’t turn out. Fill each miniature muffin liner with this mixture, almost to the top.

Bake for 15 minutes. DO NOT overcook. (The tops of the cheesecake do not need to crack in order to be finished.) Cool. Top with a teaspoonful of cherry pie filling.

Cherry Cheesecake Pie

1 ready made graham cracker pie crust
1 can sweetened condensed milk
1 8oz. package cream cheese (softened)
1/3 cup lemon juice
1 can cherry pie filling (raspberry or strawberry is also yummy)

Combine sweetened condensed milk and cream cheese in a bowl and beat with a hand mixer until smooth. Add the lemon juice and mix until incorporated. Pour into pie shell. Refrigerate for about 4 hours or until firm. Just before serving top with pie filling.

Never Fail Pie Crust

Contributed by Lindsey Miller
(Makes 3 single-crust, 9-inch pies)

Cut together with pastry cutter or forks until the size of peas:
3 cups flour
1 1/3 cups Crisco
½ tsp. salt
Mix together in separate bowl:
4 Tbs. water
1 egg
1 Tbs. vinegar
Add egg mixture to flour mixture. Stir until all flour is mixed in and can be gathered into a ball. Wrap it in plastic wrap and chill in fridge.
Roll out between two floured sheets of waxed paper. Peel off paper and place in pie pan.
For bake times, check filling recipe on the can. For single crust shell, poke with fork and bake 475 degrees, 8-10 minutes.

Triple Chocolate Pumpkin Cheesecake

Contributed by Rosie Groesbeck

From Crystal Durrant

1 ½ cups crushed Oreos

1 cup milk chocolate chips, melted and cooled

½ stick butter, melted

1 cup canned 100% pure pumpkin

3 bricks cream cheese

1 tsp pumpkin pie spice

1 cup sugar

1 cup semi-sweet chocolate chips, melted and cooled

2 tbsp cornstarch

3 oz bittersweet baking chocolate

3 large eggs

2 tbsp butter

½ cup sour cream

1 tbsp light corn syrup

2 tsp vanilla

Heat oven to 350 degrees. Coat cooking spray on 8 inch spring-form round pan. To make the crust, stir melted butter in crushed Oreos until evenly moistened. Press mixture firmly in bottom of pan. Bake 8-10 minutes, until set. Cool on rack. Wrap outside of pan with foil. Reduce heat of oven to 300 degrees.

To make the filling, beat cream cheese, sugar, and cornstarch in large bowl with mixer on medium speed until smooth. Brat in eggs one at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 bowls. Stir melted milk chocolate chips into 1 bowl; pour onto crust in an even layer. Whisk pumpkin and pumpkin spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer. Don’t let batter run together. Stir semi-sweet chips into remaining batter. Spoon over pumpkin layer.

Set spring-form pan in the middle of a roasting pan. Place roasting pan in oven rack and add boiling water to come ½ way up side of spring-form pan. Bake 1 ½ to 1 ¾ hours until cake is set, but center still jiggles slightly. Turn off oven with the door close; let cake cool in oven for 1 hour. If cake hasn’t pulled away from side of pan, carefully run thin knife around edge. Remove foil, cool cake on rack. Cover, refrigerate at least 4 hours or over night.

To make Chocolate glaze, stir ingredients in small saucepan over low heat until chocolate melts and mix is smooth. Remove from heat, cool slightly. Remove pan sides from spring-form pan, place cake on serving plate. Spread glaze over the top. Refrigerate until glaze sets.

Raspberry Marble Cheesecake

Contributed by Rosie Groesbeck
From Crystal Durrant

1 package graham crackers 1/3 cup lemon juice
½-1 cube margarine 1 tsp vanilla
½ cup sugar 1 can raspberry pie filling
18 oz package cream cheese 1 small container of fresh raspberries
1 can sweetened condensed milk

Crush graham crackers in larger Ziploc bag. Pour into a bowl. Mix melted butter and sugar with crushed crackers. Press into 9” round pie dish. Refrigerate while making the cheesecake mixture.

Mix softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Mix until smooth. Pour into crust. Drop 4-6 small spoonfuls of raspberry filling into cheesecake (be careful not to get too much). With a knife cut into cheesecake and marble the filling by sliding the knife one direction, then changing the direction 90 degrees. Then place fresh raspberries around the edge of the cake about 1 inch apart. Chill for 3 hours and then ENJOY!

Lemon Blueberry Cheesecake Bars

Contributed by Carly Schutjer

For the base: For the filling:

Butter, for greasing 16 ounces cream cheese, room temperature

2 tablespoons sugar 2 eggs

1/8 teaspoon ground cinnamon 2 lemons, zested and juiced

9 graham crackers About 1/2 cup sugar, eyeball it

1/2 stick unsalted butter, melted 1 1/2 cups fresh blueberries

Powdered sugar, for dusting

Preheat oven to 325 degrees F.

For the base:

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.