Churro Cheesecake

Cinnamon and sugar, flaky pastry, creamy cheesecake.. now that I have your attention. Image all that yumminess in one dessert well I found it and its easy and so good. It`s great the first day but my dad said it was even better after a couple days in the fridge.

Ingredients

2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls

2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened

1 tsp. Vanilla

1 egg, slightly beaten

1 cup Sugar..divided

2 Tbsp. ground cinnamon

13×9″ baking pan

Directions:

1. Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust.  Firmly press the seams together to seal.
2. With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…
3. Spread it evenly onto the crust.
4. Unroll the remaining can of Crescent dough onto a large sheet of wax paper.  Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
5. Invert over the Cream Cheese mixture to form a top crust.
6. Bake at 350 for 30-35 minutes, or until golden brown.
7. Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…

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Raspberry Parfaits

These parfaits are super easy but oh so delicious they are perfect for breakfast or brunch, maybe even throw together for a yummy and quick anytime snack.

Ingredients 

raspberries (set aside 4 raspberries for a topping)
vanilla ice cream
ice cubes
vanilla yogurt or raspberry yogurt
granola of your choice


Directions

1. In a blender combine the raspberries, ice cream, and ice.

    2.  In parfaits cups layer the ingredients in this order : raspberry mixture, yogurt , granola             and top with a raspberry.

    3.  Serve or refrigerate for later 

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Apple pie cups

It was my uncles birthday and he LOVES apple pie. However, oven was still broken so I thought to try and find a spin on apple pie that didn't need an oven. This recipe did the trick! Apple pie inside fresh apples, some of our guests ate the entire apple and others just ate the inside,  but all and all it was a hit for all.

Ingredients

4 large apples

graham crackers

2 tbl brown sugar

1/2 tbl cinnamon

vanilla ice cream

caramel (optional)

Directions:

1. Cut about an 1.5 inches off the top of your apple and use a melon baller to gut your apple.  I tried to get as much out as I can but make sure that you don’t get to close to the skin otherwise you will pierce through it.

2. Chop up all of the apple guts and place them in a sauce pan over low-med. heat. Add brown sugar, cinnamon and let it simmer for about 6 minutes or until they are soft.

3. Don’t worry that your apple cups are browning because they will get filled.  Crush your graham crackers but not too small.

4. Layer inside apple cups in this order: caramel, graham crackers, apple filling, ice cream.

5. Top with caramel and graham cracker crumbs.

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Chocolate Marshmallow Fudge

The oven-less treats continue, I forgot how many recipes I had tucked away that don't need an oven. For younger bakers, recipes like this are a great way to start making treats for you family without oven safety issues.

Ingredients
1/2 teaspoon vegetable oil
3 1/2 cups mini marshmallows
2 cups semisweet chocolate chips
1 can (14 fluid ounces) sweetened condensed milk
1 teaspoon vanilla extract

Directions

1. Line a baking pan with foil, gently pressing the foil into the corners and letting the foil hang over the sides. Set aside 1/2 cup of mini marshmallows. 
2. Put the chocolate chips and condensed milk in the bowl and microwave on high for 1 minute. Stir with rubber spatula. If the chips aren't melted, return to the microwave 1 or 2 times for 30 seconds each, stirring after each time, just until the chocolate is melted. Don't let the chocolate get too hot
3. Using the rubber spatula, gently stir the vanilla extract, and the 3 cups of the marshmallows into the chocolate mixture.
4. Using the spatula, scrape the chocolate mixture into the prepared baking pan. Spread it out evenly and smooth the top.
5. Sprinkle the fudge with the reserved marshmallows and gently press them into the surface. Cover the pan with plastic wrap and refrigerate until firm, at least 30 minutes.
6. Lift the foil to remove the fudge from the pan and peel away the foil. Cut the fudge into 16-25 pieces depending on how big you want each serving.

Share and enjoy :)