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Posts Tagged ‘cream cheese’

I forget to show you Mike’s birthday dinner:

Steak with Ranch Potato Wedges and toasted French Bread…I added the Colorful Veggie Salad to my plate…and my plate only. ¬†No one else likes it but me.

As I said, yesterday, Mike requested 2 desserts for his birthday ūüėÄ He doesn’t usually get real specific about what I make or bake. ¬†He’ll eat just about anything. ¬†But ¬†for his birthday he knew just what he wanted. ¬†And since he requested no presents because he’s saving up for an IPad….the least I could do for him is bake what he asked for: ¬†Key Lime Pie and this, Pretzel Salad. ¬†The name itself is a bit deceiving, in that there’s a whole lot more going on in this “salad” than pretzels. ¬†And just for the record…I don’t think it’s much of a salad, but a whole lot more like a dessert. ¬†Not only is it one of Mike’s favorites, but Cader’s, too.

Pretzel Salad

Crust:

  • 2 c crushed pretzels
  • 1/4 c sugar
  • 3/4 c butter, melted

Filling:

  • 1 8oz pkg cream cheese, softened
  • 1 c sugar
  • 12 oz carton of cool whip

Topping:

  • 1 pkg orange gelatin
  • 1 pkg peach gelatin
  • 2 c boiling water
  • 1 20 oz can crushed pineapple, drained
  • 1 can diced peaches

Preheat oven to 350 degrees.

Prepare crust: ¬†Combine pretzels, butter, and sugar and press into bottom of 9×13 pan. ¬†Bake for 8 minutes. ¬†Let cool completely.

Prepare topping: Combine gelatin with boiling water and stir until dissolved.  Add pineapple and peaches.  Place in refrigerator or freezer just until starting to set but not firm.

Prepare filling:  Whip cream cheese, sugar, and cool whip.  Spread over top of cooled pretzel crust.

Pour slightly set gelatin over top of cream cheese filling.  Place entire dessert into refrigerator for at least 4 hours or until gelatin topping is completely set.

You can see all the delicious layers….

Salty, sweet, creamy, smooth…yep it hits all the right senses. ¬†A perfect dessert ūüėÄ

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Cream Filled Cupcakes

Cream Filled Cupcakes

  • 1 pkg of favorite cake mix
  • ingredients listed on back of cake mix box (usually water, oil, and some eggs

Filling

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2 cups confectioners’ sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Favorite Frosting

Make and bake cupcakes according to instructions on back of cake mix box.  Let them cool completely.

For Filling: ¬†Cream butter, shortening, and 1 cup of powdered sugar. ¬†Add 1 tablespoon of milk. ¬†Add remaining powdered sugar, 1 more tablespoon of milk, vanilla, and salt. ¬†Whip well for at least 1 minute. ¬†Spoon filling into a pastry bag with a tip. ¬†Puncture top of cupcake with pastry tip and fill cupcake. ¬†It’s okay if some comes out the top. ¬†Top each cupcake with your favorite frosting.

(I used a triple chocolate cake mix with cream cheese frosting)

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