No-Bake Caramel Apple Cheesecake

No-Bake Caramel Apple Cheesecakes taste like apple pie in cheesecake form! Simple recipe with a rich, creamy filling, spiced apples & caramel!

Prep Time

10 mins

Chill Time

2 hrs

Total Time

2 hrs 10 mins

Course: DessertCuisine: AmericanKeyword: No bake caramel apple cheesecake Servings: 6 Calories: 435kcal Author: Jessica & Nellie

Ingredients

¾ cup graham cracker crumbs, divided (You can use crushed Nilla Wafers if you prefer)

3 Tablespoon butter melted

8 ounce cream cheese, softened

5.1 oz caramel instant pudding (or use vanilla or butterscotch)

1 cup milk

8 oz Whipped Topping

½ cup caramel syrup

1 can apple pie filling

Optional Toppings:

Cool Whip

pecans

graham cracker crumbs

apple wedge

https://butterwithasideofbread.com/no-bake-caramel-apple-cheesecakes/

Red Velvet Cake

I just baked this cake for my daughter's birthday, it's very simple..

I used 1 box of Pillsbury Red Velvet 

but I added to the batter 2 Snack Pack chocolate puddings.

Cake was really moist..

No Crust Apple Pie

Just Baked a No Crust Apple Pie

Here's the Recipe for it..It's from cooks.com



4 tbsp. soft butter
1 c. sugar
1 egg
1/2 tsp. cinnamon (or more if desired)
1/2 tsp. baking powder
1/2 tsp. salt
1 c. flour
6 lg. apples, peeled, cored and sliced
Mix all ingredients in order given. Press into 9 inch pie plate. Bake 1 hour at 350 degrees. It makes its own crust. Serves 6. Very good served warm with Cool Whip or ice cream.

Nutella Swirls

My kids enjoyed them, they are so easy to make.


Makes about 18 to 20 


1 Refrigerated crescent rolls
1 Jar Nutella


Preheat oven at 400 degrees F.


Unroll crescent dough and seal the seams. Spread a generous amount of nutella on the unrolled crescent dough, 


Roll tightly and seal. Cut into 1/2 to 3/4 inch slices.
Line them on a greased baking sheet.


Bake for about 10 minutes or until lightly browned.

Banana & Chocochip Muffins

This recipe is from Little Food Junction 

@ http://littlefoodjunction.blogspot.com 

Thanks for sharing.

Ingredients- 

100 gms flour, 100 gms butter , 100 gms

powdered sugar, 2 eggs,

Click on photo to see more on this recipe.

Irresistible Irish Soda Bread

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Click on Photo to see recipe directions

Dirt Cake

28 cream-filled chocolate sandwich cookies.

1 pkg. (8 oz) cream cheese

1 cup confectioners' sugar

1/4 cup butter softened

3-1/3 cups cold milk

2 pkgs (3.4 oz each) instant french vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

Foil wrapped chocolate coins, optional

Line a 2-1/2-qt. Clean new pail or container with plastic wrap or use a serving bowl, set aside.


In a food processor or blender, process the cookies until finely crushed.

Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. 

In a bowl whisk the milk and pudding mix for 2 minutes.

 Add to cream cheese mixture,mix well. 

Fold in whipped topping. 

Place half of the cookie crumbs in prepared container or bowl, top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins if desired. Yield. 8-10 servings.

Dirt Cake

By Share your Recipes

on Friday, September 16, 2011 at 3:09pm


28 cream-filled chocolate sandwich cookies.
1 pkg. (8 oz) cream cheese
1 cup confectioners' sugar
1/4 cup butter softened
3-1/3 cups cold milk
2 pkgs (3.4 oz each) instant french vanilla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
Foil wrapped chocolate coins, optional


Line a 2-1/2-qt. Clean new pail or container with plastic wrap or use a serving bowl, set aside.
In a food processor or blender, process the cookies until finely crushed.
Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. In a bowl wisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture,mix well. Fold in whipped topping. Place half of the cookie crumbs in prepared container or bowl, top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins if desired. Yield. 8-10 servings.

How to make colored sprinkles

My daughter made colored sprinkles over the weekend here's the directions on how to make them below you will see the colors that she made..

Click on the photo to be directed to the directions

Below are the colors that my daughter made.

Strawberries cheesecake

Click on photo to be directed to this recipe

Thank you cookitalia for sharing this recipe. 

S'mores Puffs

24 Ritz crackers

24 Hershey's kisses

12 Marshmallows cut in half

In a cookie sheet layer the ritz crackers, top each cracker with a hershey kiss then top the hershey kiss 

with the half marshmallow, 

Bake in the oven at 350 degrees for about 5 to 8 minutes or until marshmallow is melted. 

Place on a cooling rack and let cool for 5 minutes.

Chocolate Cupcake Cones

Watch this video on how to make 

ice cream cupcake cones 

click on photo to be directed to this video

Cherry Pie

Click on photo to be directed to this recipe.

Thank you for sharing your recipe, looks really good.

I did it my way Pizzelle

I have added extra ingredients for this recipe so I named it I did it my way...lol

Anyway they come out really crispy, but I have learned that you can't put too much of the dough on the iron or they will come out too thick. So you would have to try a few to make sure you are not putting too much of the dough.

1 3/4 cups all-purpose flour
3/4 cup sugar
3 eggs
1/2 cup (1 stick) unsalted butter, melted
1 tsp. vanilla extract
1 1/2 tbsps anise extract
2 tsp. baking powder
2 tbsps milk




In a bowl whisk the eggs and sugar, about 2 to 3 minutes. Add melted butter, vanilla and anise extract and whisk until blended.


Add half of the flour by folding into the egg mixture, then add the other half do the same and add the baking powder until blended.


Heat the pizzelle maker, spoon about 1 tablespoon of the batter onto the center of pizzelle maker and close the lid tight. cook until golden brown. When cooled dust with powered sugar, keep them in a air tight container.


You can also shape them while they are hot into a cup or cone and fill them with your favorite filling.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Ferrari cake

Click on photo to be directed to this recipe

Thank you CookItalia for sharing this recipe

Italian Milk pudding cake

This is one of my mom's puddings that she used to make when we were kids. She used  to make it for our birthdays, she would decorate it with chopped mixed nuts, sprinkled candies or candied cherries. Anyway I made one but i didn't decorated it like my mom used to,  I made it half chocolate and half white and in the middle I put lady fingers. Then on the outside instead of chopped mixed nuts, I grabbed a few waffle ice cream cones and crushed them and sprinkled the top and sides with it. Make sure that if you use the waffle cones that you don't have any left over or the waffle cones will soften.

Here's the recipe link

http://linkevskitchen.blogspot.com/2011/05/moms-crema-bianca-moms-white-pudding.html

Strawberry and Cream Pie Recipe

Thank you for sharing this recipe Audrey.

Click on photo to be directed to this recipe

Mom's Crema bianca (Mom's white pudding)

  

When my mom would make this kind of pudding for us kids, we would be so excited because it was a big treat. We would eat it while it was hot or mom would pour it into a mold and let it set in the refrigerator and cut in slices when she would serve it. She also would make birthday cakes for us. She would layer cookies or lady fingers then pour the pudding on top then layer cookies again and pour the pudding again then she would refrigerate when it was set she would decorate it with with peanuts around colored candies, silver candies and maraschino cherries. 
I have posted one pic on the bottom it's not that great because it's an old pic but you can see how she would make it.

Ingredients


4-1/4 cups whole milk
4oz corn starch
1 cup sugar
1 lemon peel


Directions


In a pan add the milk then dissolve sugar and corn starch in the cold milk, medithen place over medium heat and let it boil, stirring constantly with a wooden spoon make sure you stir the bottom of pan or it will burn. When it gets thick remove from heat, and remove the lemon peels, pour in mold or in single-portion cups then place in the refrigerator for at least 6 to 8 hours. 


If you want chocolate pudding add cocoa powder to the cold milk at the same time you add with the sugar and corn starch.

Here's the link for a small cake that I tried to make.

http://linkevskitchen.blogspot.com/2011/05/italian-milk-pudding-cake.html

Neapolitan Pastiera

Happy Easter Everyone!!!

Click on photo to be directed to the recipe

Thank you for the recipe CookItalia

I Cassateddi (Ricotta Tarts)

These are the easter treats that my grandmother used to make for us kids they were my favorite, I used to ask my grandmother to make them even though it was not easter and of course she did. My kids go crazy for them. 

1 cup flour
3/4 cup butter at room temperature
1 teaspoon salt
1/2 cup milk






for filling


2 cups ricotta
1/4 cup sugar
1 egg
1 teaspoon cinnamon (extra cinnamon to sprinkle)
orange zest or 1/4 teaspoon orange extract
colored sprinkles candies to decorate

Preheat oven at 350 degrees.

In a bowl add the butter half the flour and salt, mix with your hands knead the dough by pulling and compacting to an elastic consistency. Then pour the milk and continue to knead add the remaining flour so it will not be sticky. Dough should not stick to your hands, it should be slightly elasticity.

Let the dough rest, meantime prepare the filling. In a bowl add all the ingredients and mix until the ricotta is smooth. If the ricotta is a little runny you can add a little bit of flour but don't over do it. Now the hardest part: roll out the dough. Divide the dough into small balls and flatten then up to about 3 mm thick. Line the baking sheet with parchment paper or alluminum spray the foil with cooking spray. With the help of a cup about 4 inches round, cut round discs, then curl edges to form tarts. I made a ring with the dough smaller then the disc to guide me when I pinch the tarts just keep using the same ring. In order to curl the edges take one end of the disc and pinch with your fingers, so the same with the rest of the dough and line them on the baking sheet.

The ring in the middle that guided me to pinch around then I removed it and used it again for the other tarts.

With a spoon fill them with the ricotta filling but not too much because the filling will rise while they are baking. (The tarts will flatten down with they are overfilled that's what happened to me but they still come out good.) Then sprinkle some with cinnamon and some just plain.

Bake for about 20 to 25 minutes or until edges are brown. Remove from oven and let them cool for a little bit then sprinkle the plain ones with the colored sprinkles candies. 

Note: The first picture above, the tarts are made with the dough that's how my grandmother used to make them and that's the way I like them. The rest of the pictures, they are made with the pillsbury pie crust flattened it and cut circles, my kids like that kind of crust, you can get out the pie crust about 10 tarts.

Amaretto parfait (Semifreddo)

Click on photo to be directed to the recipe