Cream Cheese-Sweet Potato Pie

Cream Cheese Layer 1 package (8 oz) cream cheese, not softened 1/4 cup granulated sugar 1 egg 1 teaspoon grated orange peel Sweet Potato Layer 1 cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked) 2/3 cup half-and-half 1/2 cup packed brown sugar 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1 egg Crust 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust Topping 1 cup sweetened whipped cream Hide Directions DIRECTIONS:

Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.

Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. cover and process until smooth. toasted* Hide Directions DIRECTIONS: . Store covered in refrigerator. Carefully spoon sweet potato mixture over cream cheese mixture. Spread cream cheese mixture in frozen pie crust.• • • Place sweet potatoes in food processor. beaten 1 tablespoon butter or margarine 1/2 teaspoon grated lemon peel 1/4 cup lemon juice 1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz) 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel). 3 to 4 hours. Lemon Truffle Pie Crust 1 box Pillsbury® refrigerated pie crusts. Serve pie with sweetened whipped cream. softened Topping 1/2 cup whipping cream 1 tablespoon sliced almonds. softened as directed on box Filling 1 cup sugar 2 tablespoons cornstarch 2 tablespoons Pillsbury BEST® all-purpose flour 1 cup water 2 egg yolks. In large bowl. Refrigerate until chilled. Cool 30 minutes. beat sweet potato layer ingredients with wire whisk.

Stir about 1/4 cup hot mixture into egg yolks until well blended. stirring constantly. Cook 2 minutes. Store in refrigerator. Reduce heat to low. Spoon lemon mixture evenly over cream cheese layer. Jumbo Banana-Pecan Muffins • • • • • • • • • • • • • • • • • • 1-1/2 cups all-purpose flour 1-1/2 cups cake flour 1-1/2 cups sugar 1-1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1-1/2 cups mashed ripe bananas (2 to 3 medium) 1-1/2 cups (12 ounces) sour cream 3 eggs 6 tablespoons butter. Remove from heat. melted STREUSEL: 1/3 cup all-purpose flour 1/3 cup sugar 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 3 tablespoons cold butter 1/2 cup chopped pecans . stirring constantly.• • • • • • Heat oven to 450°F. Stir in butter. Garnish with toasted almonds. In small bowl with electric mixer. Remove from heat. Stir egg yolk mixture into mixture in saucepan. cool remaining lemon mixture 15 minutes. Refrigerate until set. Beat in melted vanilla chip mixture until well blended. lemon peel and lemon juice. In another small bowl with electric mixer. beat cream cheese on medium speed until fluffy. until mixture boils. Cook over low heat. 2 to 3 hours. beat whipping cream on high speed until stiff peaks form. until mixture boils. cornstarch and flour. Stir vanilla chips into hot filling in 1-quart saucepan. stirring constantly. Make pie crust as directed on box for One-Crust Baked Shell using 9inch glass pie pan. cook 2 minutes. Pipe or spoon whipped cream over pie. In 2-quart saucepan. stirring constantly. Cook over medium heat. Bake 9 to 11 minutes or until light golden brown. about 30 minutes. Gradually stir in water until smooth. mix sugar. Spread in bottom of cooled baked shell. Cool completely. Place 1/3 cup hot filling in 1-quart saucepan. cook and stir over low heat just until chips are melted.

In another bowl. combine the flour. Cut in butter until crumbly. • • • • • • Chewy Chocolate-Peanut Butter Bars 1 roll (16. . in a small bowl. Press dough evenly in bottom of pan to form crust. sugars and cinnamon. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Cut each section in half lengthwise. Yield: 1 dozen.5 oz) Pillsbury® refrigerated sugar cookies 1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated) 1 cup JIF® Extra Crunchy Peanut Butter 1 teaspoon vanilla 3 egg yolks 1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups) • Heat oven to 350°F. Fill greased or paper-lined jumbo muffin cups two-thirds full.Directions • • • • • • In a large bowl. sour cream. Cut cookie dough in half crosswise. Sprinkle over tops. eggs and butter. For streusel. combine the first seven ingredients. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Stir into dry ingredients just until moistened. stir in pecans. combine the bananas. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Crumble second roll of cookie dough evenly on top of fudge layer. about 30 minutes. Chocolate Cheesecake Bars . Spread evenly over cookie layer. cut into 6 rows by 6 rows. Melt over low heat chocolate chips. stirring constantly. mix condensed milk. creamy peanut butter 1/2 c. carefully spread. in medium bowl. finely chopped pecans or walnuts DIRECTIONS: • • • • • Preheat oven to 375. Spread evenly over top. peanut butter. Sprinkle with baking chips.Pillsbury® Refrigerated Chocolate Flavored Chip Cookie Dough 16. Refrigerate until set. Press one roll of dough evenly into bottom of greased 9x13 pan. Meanwhile. Sinful Fudgy Nut Bars 2 . Cool completely before cutting. Bake 20 to 25 minutes longer or until set. can sweetened condensed milk 1 1/4 cups semi sweet chocolate chips 1/2 c. let stand 3 minutes to soften. Bake for 25-30 minutes or till lightly browned. till smooth. about 1 hour 30 minutes. Cool completely. Spoon milk mixture evenly over partially baked crust. Sprinkle with chopped nuts.• • Bake 10 minutes.5 oz roll 1 14 oz. For bars. vanilla and egg yolks until smooth. peanut butter and sweetened condensed milk.

Lava Chocolate Cakes . Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish. Top with remaining rectangle of dough. press perforations to seal. softened 3 tablespoons sugar 1 egg 1/2 cup miniature semisweet chocolate chips 1/4 cup caramel topping Hide Directions DIRECTIONS: • • • Unroll dough into 2 long rectangles.1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 2 packages (3 oz each) cream cheese. spread over crust. Cool 1 hour on cooling rack. Bake at 375°F 18 to 22 minutes or until golden brown. Store covered in refrigerator. Cut into 3 rows by 3 rows to make 9 bars. Press out to edges of dish. Fold in chocolate chips. beat cream cheese and sugar until smooth. beat on low speed just until mixed. Add egg. pinch edges to seal with bottom crust. Drizzle with caramel topping. Cut each bar diagonally into 2 triangles. In small bowl.

sprinkle each with 1 teaspoon sugar. Invert warm cakes onto serving plates. Remove ramekins to a wire rack to cool for 5 minutes. optional Additional confectioners' sugar.4 teaspoons sugar ½ cup butter. instant coffee and vanilla. Whisk in the eggs. ramekins. chopped 1 cup confectioners' sugar 2 eggs 2 egg yolks 1 ½ teaspoons instant coffee granules ¾ teaspoon vanilla extract 6 tablespoons all-purpose flour ½ teaspoon salt Whipped cream. cubed 4 ounces semisweet chocolate. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired. Lift ramekins off cakes. . Place ramekins on a baking sheet. Yield: 4 servings. Stir in flour and salt. optional Grease the bottom and sides of four 6-oz. Carefully run a small knife around cakes to loosen. spoon batter into prepared ramekins. egg yolks. stir until smooth. melt butter and chocolate. Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft. Stir in confectioners' sugar until smooth. set aside. In a medium microwave-safe bowl.

pour into crust. Remove foil. optional Line unpricked pastry shell with a double thickness of heavy-duty foil. Spread over filling. beat until stiff peaks form. For topping.Chocolate Silk Pie 1 unbaked pastry shell (9 inches) 1 jar (7 ounces) marshmallow creme 1 cup (6 ounces) semisweet chocolate chips ¼ cup butter. cubed 2 ounces unsweetened chocolate 2 tablespoons strong brewed coffee 1 cup heavy whipping cream. Refrigerate for at least 3 hours before serving. whipped TOPPING: 1 cup heavy whipping cream 2 tablespoons confectioners' sugar Chocolate curls. Cool on a wire rack. chocolate chips. Add confectioners' sugar. beat cream until it begins to thicken. Bake at 450° for 8 minutes. combine the marshmallow creme. in a heavy saucepan. butter. bake 5 minutes longer. Cool. unsweetened chocolate and coffee. Meanwhile. Garnish with chocolate curls if desired. Yield: 6-8 servings. cook and stir over low heat until chocolate is melted and mixture is smooth. Fold in whipped cream. Chocolate Cookie Cheesecake . in a large bowl.

Yield: 12 servings. Bake at 325° for 50-60 minutes or until center is almost set and top appears dull. cool 1 hour longer. springform pan. Beat in chocolate and vanilla. softened 1 cup sugar 1 ½ cups semisweet chocolate chips. Fold in half of chopped cookies. Place pan on a baking sheet. beat on low speed just until combined. combine cookie crumbs and butter. Remove side of pan. lightly beaten 20 chocolate cream-filled chocolate sandwich cookies. Carefully run a knife around edge of pan to loosen. melted 4 packages (8 ounces each) cream cheese. Add eggs. Press onto the bottom of greased 9-in. coarsely chopped In a small bowl. melted and cooled 3 teaspoons vanilla extract 4 eggs.1 ½ cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies) 3 tablespoons butter. Refrigerate overnight. beat cream cheese and sugar until smooth. Sprinkle with remaining cookies. Refrigerate while preparing filling. Cool on a wire rack for 10 minutes. In a large bowl. Pour over crust. .

combine the chocolate chips. bake 2-3 minutes longer. beating well after each addition. Bake at 350° for 15-18 minutes. baking powder and salt. Stir in nuts if desired. Using a knife dipped in water. x 10-in. stir in cereal. x 1-in. one at a time. Yield: about 3 dozen. For topping. Spread in a greased 15-in. Spread over bars immediately. cream butter and sugar until light and fluffy. gradually add to creamed mixture. Combine the flour. spread the melted marshmallows evenly over top. Beat in vanilla. Sprinkle with marshmallows. Chill. cocoa. Chocolate Peanut Butter Cake 2 cups miniature marshmallows . Remove to a wire rack. Cool completely. Remove from the heat. softened 1 ½ cups sugar 3 eggs 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 3 tablespoons baking cocoa ½ teaspoon baking powder ½ teaspoon salt ½ cup chopped nuts.Deluxe Chocolate Marshmallow Bars ¾ cup butter. Cook and stir over low heat until blended. baking pan. Add eggs. peanut butter and butter in a small saucepan. optional 4 cups miniature marshmallows TOPPING: 1 1/3 cups semisweet chocolate chips 1 cup peanut butter 3 tablespoons butter 2 cups crisp rice cereal In a small bowl.

water. Yield: 12-15 servings. In a large bowl. oil and eggs. Cool on a wire rack. peanut butter. Beat on medium for 2 minutes or until smooth. baking pan. Pour over marshmallows. x 9-in. combine the cake mix. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. sprinkle with chocolate chips. Frosted Brownies .1 package (18 ¼ ounces) chocolate cake mix 1 ¼ cups water ¾ cup peanut butter 1/3 cup canola oil 3 eggs 1 cup (6 ounces) semisweet chocolate chips Sprinkle marshmallows into a greased 13-in. beat on low speed for 30 seconds.

Yield: 2-1/2 dozen. combine the chocolate mixture. stir until smooth. heat chocolate until melted. Frost brownies. Cool on a wire rack. Stir in the nuts. For frosting. milk and vanilla until smooth. Add oil and sugar. mix well. confectioners' sugar. Stir in eggs and vanilla. x 9-in. chopped 1 cup canola oil 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour ¼ teaspoon salt 1 cup chopped walnuts FROSTING: 2 tablespoons butter 2 ounces unsweetened chocolate 2 ½ cups confectioners' sugar ¼ cup milk 1 teaspoon vanilla extract In a large microwave-safe bowl. melt butter and chocolate. Pour into a greased 13-in. Flourless Dark Chocolate Cake . Cool to room temperature. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Add flour and salt. baking pan.4 ounces unsweetened chocolate. mix well. In a bowl.

let stand at room temperature for 30 minutes.4 eggs. beat egg yolks on high speed for 3 minutes or until light and fluffy. Place pan on a baking sheet. 1 tablespoon at a time. Refrigerate leftovers. divided 1½ teaspoons vanilla extract 1 container (2½ ounces) prune baby food 1 teaspoon dark baking cocoa or baking cocoa ½ teaspoon confectioners' sugar Place egg whites in a small bowl. Meanwhile. stirring constantly. Sprinkle with cocoa and confectioners’ sugar. in a small saucepan. In a large bowl. springform pan with cooking spray. cool slightly. Carefully run a knife around edge of pan to loosen. on high until stiff glossy peaks form. . Beat in baby food and chocolate mixture. beating until thick and lemoncolored. cubed 1/3 cup plus ¼ cup sugar. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. melt chocolate and butter over low heat. Gradually add 1/3 cup sugar and vanilla. separated 8 ounces 53% cacao dark baking chocolate. Pour into prepared pan. fold into batter. Cool completely. Gradually beat in remaining sugar. Coat a 9-in. Beat egg whites on medium speed until soft peaks form. set aside. Remove from the heat. Yield: 12 servings. coarsely chopped 3 tablespoons butter. remove sides of pan.

lift fudge out of the pan. Store in the refrigerator. set aside. Yield: about 2½ pounds.Bavarian Mint Fudge 1½ teaspoons plus 1 tablespoon butter. melt chocolate chips and remaining butter. cut fudge into 1-in. Refrigerate until set. Using the foil. Stir in milk and extracts until well blended. divided 2 cups (12 ounces) semisweet chocolate chips 1 package (11½ ounces) milk chocolate chips 1 can (14 ounces) sweetened condensed milk 1 teaspoon peppermint extract 1 teaspoon vanilla extract Line an 11-in. Spread into prepared pan. x 7-in. pan with foil and grease the foil with 1½ teaspoons butter. stir until smooth. Discard foil. In a microwave-safe bowl. . squares.

add 1 in. In a large bowl. springform pan. of hot water to larger pan. Repeat layers. lightly beaten 3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract Fresh raspberries and chocolate curls. beat cream cheese and sugar until smooth.Decadent Brownie Swirl Cheesecake 1 package fudge brownie mix (13-inch x 9-inch pan size) FILLING: 4 packages (8 ounces each) cream cheese. square). Place pan on a double thickness of heavy-duty foil (about 18 in. Bake at 325° for 1½ hours or until surface is no longer shiny and center is almost set. Securely wrap foil around pan. Place in a larger baking pan. Cut through batter with a knife to swirl the chocolate cheesecake batter. set aside. optional Prepare brownie mix according to package directions for chewy fudge brownies. . Spoon half the cheesecake batter into crust. Beat in eggs and vanilla on low speed just until combined. Bake at 350° for 25-28 minutes (brownies will barely test done). Stir 1/3 cup into reserved brownie batter. dollop with half of reserved chocolate cheesecake batter. Set aside 2/3 cup brownie batter. Cool for 10 minutes on a wire rack. softened 1 cup sugar 4 eggs. spread remaining batter into a greased 9-in.

Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with raspberries and chocolate curls if desired. Cool on a wire rack for 10 minutes. cool 1 hour longer. Yield: 16 servings .Remove pan from water bath and foil. Refrigerate overnight.

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