Zucchini Cake with Cinnamon Cream Cheese Frosting (Betty Crocker)

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups coarsely shredded zucchini (about 2 medium)
  • 3/4 cup chopped walnuts

 

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Directions

Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray. In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Slow Cooker Creamed Corn with Bacon

Ingredients

  • 5 cups frozen corn (about 25 ounces), thawed
  • 12 oz (1 1/2 packages) cream cheese, cubed
  • 1/4 cup 2% milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 1/8 cup sugar
  • 1 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • Chopped green onions

Directions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 10 servings (1/2 cup each).

The Famous Woolworth Ice Box Cheesecake

Ingredients

  • 1 (3 ounce) package lemon Jell-O
  • 1 cup boiling water
  • 8 ounces cream cheese
  • 1 cup granulated sugar
  • 4 Tablespoons lemon juice ( less if you don’t want to much lemon)
  • 1 can evaporated milk, well chilled
  • Graham crackers, crushed

Directions
Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the evaporated milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed graham crackers. Spread filling over and top with more crushed graham crackers. Chill.

Apple Cinnamon Bubble-Up Bake (Pillsbury)

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Ingredients

  • 1/4 cup butter
  • 5 small cored, thinly sliced apples
  • 1 package (8 oz) cream cheese, cubed
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

Directions

Heat oven to 350°F. Grease 13×9-inch (3-quart) baking dish with shortening or cooking spray. In 12-inch skillet, melt butter over medium-high heat. Add apples; cook 10 to 12 minutes, stirring frequently, until softened and beginning to brown. Remove from heat.

Meanwhile, in large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Stir in apple mixture.

Separate dough into 5 rolls; return icing to refrigerator. Cut each cinnamon roll into 6 pieces, and stir into apple mixture. Pour into baking dish.

Bake 26 to 32 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes. Transfer icing to quart-sized resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle over mixture.

Vintage White Brownie Cake

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Ingredients

  • 1 box white cake mix
  • 1 box brownie mix
  • 2 squares (2 ounces) semisweet chocolate, finely chopped
  • 7 ounces sweetened condensed milk

Cream Cheese Frosting

  • 1 8­-ounce package cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioner’s sugar
  • ¼ cup milk

Directions
Prepare white cake as directed on the box, and pour into two 9­-inch round cake pans. Allow cakes to cool to room temperature. Prepare brownies as directed, baking in a 9-­inch round cake pan.

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes.

Meanwhile, make the cream cheese frosting.  Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner’s sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner’s sugar ¼ cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.

Place a white cake layer on top of the brownies and top with approximately ¼ cup of the frosting using an offset spatula.  Add the second white cake layer and cover the cake in a layer of cream cheese frosting.

Chill the cake until ready to serve.

Grape Salad

Ingredients

  • 1 lb red seedless grapes
  • 1 lb green seedless grapes
  • 1/2 (8 oz) block cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Brown sugar, to taste
  • Chopped pecans, to taste

Directions

  1. Wash and stem grapes, set aside.
  2. Mix cream cheese, sour cream, sugar and vanilla together by hand.
  3. Stir grapes into mixture, and stir until coated.
  4. Pour into large serving bowl.  Cover and chill until ready to serve.
  5. Sprinkle each serving with brown sugar and chopped pecans.

Chocolate Chip Cream Cheese Monkey Bread

Ingredients

  • 2 16 oz containers of biscuit dough
  • 8-12 oz cream cheese
  • dark chocolate chips
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup walnuts

Directions

Preheat oven to 350˚F (175˚C).  Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball. In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.  In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds – stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze. Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan.