Raspberry Cream Cheese Buns

How was your Easter? Ours was fabulous. We hung out with some family, ate some delicious food, and pondered on what a beautiful, special day it was.

This little beauty was consumed while we hung out.  Not for breakfast though.  Sometimes muffins are so sweet that I think they need to be served for treats so that's what these babies were.

Everyone enjoyed them immensely, especially my kiddos.  I think it's because of the raspberry jam.

Anytime I pull the raspberry jam out of the freezer they almost go nuts.  I don't know what it is about it but raspberry is their very favorite.  It's the hubs least favorite (he hates the seeds that get stuck in your teeth) so the kids have this jam pretty much to themselves. 

And that makes these muffins even easier. It's just raspberry jam swirled on top.  Easy peasy. And absolutely scrumptious (and because cream cheese always makes things taste better).

Raspberry Cream Cheese Buns

(click here for printable version)

1 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1/2 tsp vanilla
1/2 cup raspberry preserves
Glaze: (optional)
1 tbsp butter
1 cup powdered sugar
1/4 milk

1. Preheat oven to 350°F. Line muffin tins with paper liners. Set aside.

2. In a small bowl combine flour, baking powder, baking soda, and salt.  Set aside.

3. In a large bowl beat cream cheese, butter, and sugar until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each one. Add dry ingredients to cream cheese mixture in 2 parts, alternating with milk and vanilla, and only stirring until no dry streaks remain. Fill each muffin tin 2/3 full. Drop a teaspoon of raspberry preserves on top of each bun and using the tip of a knife to swirl it into the batter.

4. Bake for 25-30 minutes or until toothpick inserted in center comes clean.  Cool for 30 minutes before removing from muffin tin. Drizzle with glaze if wanted and enjoy!

5. To make the glaze whisk butter, powdered sugar, and milk in small bowl until smooth and adjusting milk and powdered sugar till your desired consistency is reached.

Cadbury Mini Eggs Cheesecake

 Just wanted to throw a little hint out there. You might want to follow me on GFC (google friend connect) because I have a super fun giveaway coming up for getting to 1000 followers.  We are so close and I am getting so excited I can hardly stand it.

Anyway...on to Easter.  There is one candy that I L.O.V.E. this time of year.  Nothing truly compares to it.  I totally don't care about any of that other seasonal candy except for those Cadbury Mini Eggs.

I buy bags and bags of those beauties because they are so amazing I can hardly stand it. I try to add them to pretty much everything and then find myself eating the rest of the bag.  

Seriously! They are so hard to stay out of. 

I was contemplating cheesecake the other day (mostly because I need to use up 32 oz of cream cheese that I didn't want to go bad. What? You don't keep that kind of cream cheese around.  Well silly me I buy it from Costco in big cases--told you we sort of like it around here!).

And from that gigantic amount of cream cheese this little wonder was created. And boy was it delicious and perfect for this Easter season. You should totally make it for Sunday, everyone will think you are the most amazing person ever!

Cadbury Mini Eggs Cheesecake

(click here for printable version)

1 1/2 cups graham cracker crumbs, about 9 sheets
3/4 cup plus 2 tbsp sugar, divided
5 tbsp butter, melted
3 packages (8oz each) cream cheese, softened (Philadelphia is what I like to use--the cheesecake turns out much better)
1/2 cup malted milk powder
1 tsp vanilla
3 eggs
1 cup Cadbury Mini Eggs, crushed
Toppings:
Cadbury Mini Eggs
Fresh whipped cream

1. Preheat oven to 325°F and line a muffin tin with paper liners (will make about 16-18 cheesecakes in a muffin tin). Set aside.

2. Mix graham cracker crumbs with the 2 tablespoons of sugar and butter. Press about 1 tablespoon into the bottoms of each prepared liner and set aside.

3. Prepare the filling by beating cream cheese, remaining sugar, malted milk powder, and vanilla. Add eggs one at a time mixing on low speed until just blended and smooth. Pour equal amounts over each crusts, filling to just below the top of the liner.

4. Bake 20 - 25 minutes or until centers are almost set. Remove and let cool completely. Refrigerate at least 2 hours or overnight. To serve, top with crushed Cadbury mini eggs and whipped cream. Enjoy!

Source: Adapted from Katrina's Kitchen

Brownie Batter Dip

Last Friday we took the kids skiing and wow!  My thighs and quads are killing me.

I somehow though that since I lift weights at least once a week and do cardio 2-3 times a week, skiing would be a piece of cake (but I seriously wish it was because a nice piece of warm, chocolate cake sounds fantastic at the moment). 

Man is that a work out on the legs.  Maybe it's also because we were teaching our two youngest how to ski for the first time (and man did they do great--Luke, our 5 year old went down the mountain at least 5 times).  Snow plowing is quite the work out--good thing I didn't go to the gym that morning!

When we got home, we were in a serious need of a snack.  And of course I talked everyone into something chocolate ("you know it is called 'brownie'...--that gets them every time).  I love how we could just whip some of this right up and have a yummy treat that everyone loved.  Plus we found all sorts of things to dip into it--strawberries and bananas were my favorite.  So delicious!

Brownie Batter Dip

(click here for printable version)

8 oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
2 cups powdered sugar
5 tbsp all-purpose flour
5 tbsp cocoa powder
2 tbsp brown sugar
1 tsp vanilla
2 tbsp milk
Chocolate chips for garnish, optional

For dipping: bananas, pretzels, strawberries, apples, graham crackers, animal crackers

1. In a large bowl, using a handheld electric mixer, whip cream cheese and butter until light and fluffy, about 1-2 minutes. Add powdered sugar and mix well. Add flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. (At this point you can add more powdered sugar or milk if you want a different consistency--you should be able to dip your snacks into it and not have them break or be too thin that it just runs right off of it). Garnish with chocolate chips, if desired. Store leftovers in sealed container in the fridge.  Enjoy!

Source: Mel's Kitchen Cafe

Bacon-n-Ranch Cheeseball

The hubs work always has food around.  He is constantly telling me about such and such and who brought it in and that I should try it.

And I have to admit I am quite guilty about adding to the food there too.

Especially when I am trying a new recipe.  I love to get other people's feedback before I post about it and they are great to try things out for me.

This deliciousness was brought to his work and everyone loved it. So much that Pam had to make a trip to the grocery store to buy ingredients for two more.  The hubs brought the recipe home to me and I promised him I would make it soon.

Wow!  This cheeseball is amazing.  It is great with crackers or corn chips.  The bacon sends it over the edge (of course because everything is better with bacon--right?).  Even the kiddos thought it was pretty wonderful, which is quite the ringing endorsement for me.

Bacon-n-Ranch Cheeseball

(click here for printable version)

1 package dry ranch dressing mix

2 tbsp sour cream

1 (8oz) block cream cheese, softened

8 oz shredded cheddar cheese

Bacon, cooked and chopped

Crackers/Corn Chips for serving   

1. In a medium bowl combine sour cream and dry ranch dressing mix, until completely combined. Add cream cheese and cheddar cheese and fold together until everything is equally distributed. 

2. Spread bacon on a plate, roll cream cheese mixture in a ball and then roll in bacon, completely covering entire outside.  Place on serving dish, cover, and chill at least 1 hour.  Serve with crackers or corn chips.  Store leftovers in refrigerator.  Enjoy!

Zucchini Carrot Bars with Lemon Cream Cheese Frosting

There is a saying in our house, and it gets repeated very often.  It goes something like this, "Everything is better with cream cheese!"

That is truly what the hubs believes.  He says cream cheese is the universal food.  You can eat at breakfast, with dessert, at dinner or lunch, in breads or muffins, as appetizers, or stuffed in vegetables or fruit.  Cream cheese is just amazing.  

And it's one of those things that are always in my fridge.  It might be a crime at this house to not have any around, you just never know when you might need some.

These bars were ten times better because of that goodness on top.  The carrot and zucchini are so healthy, we had to balance it out.  The cream cheese frosting sent it over the top and made all the kids think they were in heaven.  So delicious.

Zucchini and Carrot Bars with Lemon Cream Cheese Frosting

(click here for printable version)

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts, optional
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:
1 8 oz  pkg cream cheese, softened
2-3 cups powdered sugar
1 tbsp milk
1 1/2 tsp lemon zest

1.  Preheat oven to 350°F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Fold in the carrot, zucchini, and walnuts, if you are using them.  Set aside.

2.  In another bowl combine the flour, baking powder, ginger, and baking soda.  Whisk to blend together.  Add flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 9x13 baking pan.  Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

3.  Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy, adding more or less powdered sugar until it reaches your desired consistency.  Spread the frosting over the cooled bars. Enjoy!

Source: Real Mom Kitchen

No Bake Berry Oreo Cheesecake

Ladies and Gentlemen....we have found a winner!!

Doesn't that sound so exciting!!??!!

It is not very often that the hubs continually raves about a dessert I make.

Now don't get me wrong, he usually likes everything I make and is very kind about his complements but how I know that we have found a winner is that he not only have seconds and thirds, but he tells everyone about it and asks when we can have it again.

That's how these little bits of goodness were.  We all loved them, even the kids thought they were amazing, but the hubs....he really, really loved them.

And the best part is that they are super easy to make.  You could whip these out in no time flat and then everyone would think you are absolutely amazing!!

Plus you could make them in a spring form pan or in individual portions like I did, completely up to you.  Just know that if you are on a diet, don't blame me for gaining 5 pounds after making these.  I'm just warning you!!!

No Bake Berry Oreo Cheesecake

(click here for printable version)


Crust:
2/3 pack crushed up Berry Oreos (2 sleeves) (I could only find Berry Oreos at Walmart)
1/4 cup melted butter

Filling:
1 sleeve of crushed Berry Oreos
1 8 oz. package of cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 8 oz. tub cool whip
Red Food coloring (optional)
Strawberry Whoppers(optional)

* Note: I crush my Oreos with my food processor.  It is very easy and results in all the crumbs being a uniform size.  You can also crush them with a rolling pin with the Oreos in a Ziploc bag. Totally up to you.

1.  Prepare crust by adding melted butter to crushed oreos, mixing until well combined. Spread mixture on the bottom of you pan, pressing down evenly or putting an equal amount in cupcake liners in your cupcake pan (mine was about 2 tsp in each cupcake liner). Set aside.

2.  Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Fold in cool whip and remaining chopped cookies. You can also add food coloring to make it a little more pink. Spread over crust.

3.  Refrigerate 3-4 hours until firm before serving.  If wanted, top with more cool whip and a whopper. Enjoy!

Makes about 16 cupcake size cheesecakes.

Source: Lil' Luna

Cream Cheese Pound Cake

This cake was so moist and delicious.  It is perfect for strawberry shortcake or for your Easter party. I found this at Taste of Home and was a huge hit, I mean how could it not be with so much butter and sugar?

1 1/2 c. butter, softened
1 8oz. cream cheese, softened
3 c. sugar
6 eggs
2 t. vanilla extract
1 t. lemon extract
3 c. flour
1/2 t. baking poweder
1/4 t. salt
Strawberries, optional
Whipped cream, optional

*  Preheat oven to 325 degrees.  In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Add eggs, one at a time, beating well after each one.  Beat in vanilla and lemon extracts.  In medium bowl, combine the flour, baking powder and salt.  Beat into creamed mixture just until blended.

*  Pour into greased and floured 10 in. bundt pun.  Bake for 55-60 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pan to wire rack to cool completely.  When cool, cut into pieces and serve.

* If making strawberry shortcake, top with strawberries and whip cream and dust with powdered sugar.

Cranberry Dip

Sorry for the terrible picture but this tastes so good, especially this time of the year.

1 8oz package cream cheese, softened

2 T. orange juice concentrate

1/8 t. cinnamon

1 T. sugar

2 T. orange zest

1/4 c. finely chopped dried cranberries

1/4 c. finely chopped pecans, optional

* Combine cream cheese, juice, cinnamon and sugar with electric mixer until smooth.  Fold in orange zest, cranberries and pecans.  Refrigerate until ready to serve.  Serve with your favorite crackers.