German Chocolate Cheesecake Bars

Do you ever go through old cookbooks and see a recipe you used to make all the time that some how slipped off of your recipe radar?

This exactly one of those recipes.

It is so yummy!  Why it's been years since I've made it I'll never know!

German Chocolate Cheesecake Bars

Crust

1 package German chocolate cake mix

1/2 cup shredded coconut

1/2 cup chopped walnuts or chopped pecans (optional in place of/or with coconut)

1/2 cup butter or margarine, softened

1 egg

Mix all ingredients for crust at low speed (or by hand) until crumbly.

Press lighly into ungreased 13" x 9" pan.

Filling

16 ounces cream cheese

2 eggs

3/4 cup sugar

2 teaspoons vanilla

Beat all ingredients until smooth and fluffy.  Spread over crust.

Bake in 350 degree oven for 25 - 30 minutes.  Cool.

Topping

2 cups reduced fat sour cream

1 teaspoon vanilla

1/4 cup sugar

Combine all ingredients and spread over top of cooled filling.

Refrigerate for several hours or days.

Sprinkle with grated chocolate or cocoa, if desired.

ENJOY!!!

Smiles!

May share this yummy German Chocolate Cheesecake recipe with some of the fun recipes in the sidebar =>

Chocolate Chip Brownie Cookies

Looking for a quick and yummy cookie recipe?

Well, here you go!

1 (18 oz) package brownie mix

2 eggs

1/4 cup canola oil

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

1/2 cup toffee bits (optional)

Mix first 3 ingredients with a wooden spoon until well combined.  Stir in last two (or three) ingredients.

Drop by rounded teaspoon fulls on a parchment lined cookie sheet.  Bake at 350 degrees for 10 - 12 minutes.  Let cool for a few minutes on cookie sheet then transfer to wire rack to cool completely.

Yields: About 4 dozen

Enjoy!
Smiles!

May be sharing this yummy recipe with the fun parties located in my side bar =>

Cupcakes w/Coffee Liqueur Ganache & Mocha Cream Filling

A couple of weeks ago I made a cake based on the famous Southern Living Recipe Chocolate Cake IV.  Apparently, the best part of the cake was the chocolate cream filling. (The original recipe calls for mocha cream, but I altered it to account for the clients' tastes.)

Well, the occasion (end of season soccer party) presented itself that I needed to make some cupcakes.  For the kiddos I made Red Velevet Cupcakes with Cream Cheese Frosting but wanted to do something special for the parents.  Time was short so I doctored up a chocolate cake mix for the cupcakes.  Sticking with the original recipe, I made the mocha cream filling and the coffee liqueur ganache.  Using a small scoop, I removed some cake to make room for the filling, then filled them and iced them with the ganache.

Yummy!  Light in texture...rich in flavor!

Have a great week!!!!

Smiles!

May be linking up to some of the fun parties found in the side bar =>

Tuesday To-Do

Here are a few things on my Tuesday To-do list...they may just end up on yours, too!

Amelia at Savory and Sweet gives you the simple yet decadent recipe for these Nutella Pretzel Sandwiches

Karla at Home created these GORGEOUS slipcovered twin beds!

(Where could I put these??  LOVE them!)

Three Sisterz shared a free pattern for these over the top cute shamrocks!

Giving this one a try!

Have a happy Tuesday!

Smiles!

Chocolate Chocolate Chip Cupcakes with Cream Cheese Frosting

The Pretty Packages Party

 is going on now thru November 6th.

Click here to check it out!

So, on Tuesday I shared with you Chocolate Chip Cookie Dough Cupcakes that I saw at Whimsical Creations...they just looked so yummy.  Today, I decided to give them a try with a little twist.

Instead of vanilla cake I chose Dark Chocolate Cake.  I just had to see how they tasted.

My taste testers all agreed...YUMMY!

I frosted them with Food Processor Cream Cheese Frosting...super easy and super good. 

Look at that cookie dough goodness...mmmmmm!

The key is to make the cookie dough without the eggs and freeze them in balls for several hours.

Fill the cupcakes evenly with cake batter then add the frozen cookie dough balls.

The cupcake bakes but the cookie dough remains soft and gooey.

Can't you just taste it?!?! 

Check out Melanie's site to get all of the details on how to make these crazy good treats!

My quick and easy version:

Make a recipe of Nestle's Tollhouse Cookies

 (omitting the eggs and adding a couple of extra tablespoons of butter.)

Form cookie dough into large tablespoon sized balls.

Put in freezer for several hours or overnight.

When ready to make the cupcakes:

Prepare cake mix according to directions on package.  (I used Duncan Hines Chocolate Fudge Cake Mix.)

Fill cupcake liners 2/3 full with cake batter.

Top with frozen cookie dough ball.  (The batter covers the frozen ball during baking.)

Bake according to package.  (Mine took 19 minutes.)

Let cool in pans for about 10 minutes, then let them cool on rack.

Frost with frosting of your choice.  (I used Cream Cheese Frosting.)

Enjoy!

Smiles!

Linking to:

Weekend Wrap Up Party

Sundae Scoop

Frugal Friday

Feature Yourself Friday at Fingerprints on the Fridge

Fabulous Friday Finds

Sunday Showcase

Not Baaad

Market Yourself Monday

Motivate Me Monday

Making Monday Marvelous

Motivated Monday

Making the World Cuter Monday

Take a Look Tuesday

Pumpkin Crisp or My Best Dessert Ever

This is the yummiest, easiest recipe ever.  My eldest even said so, so it must be true.
"Mom, this is your best dessert yet!!" were the exact words.  High praise from a somewhat picky eater!
 He recommends topping it with a scoop of Blue Bell Homemade Vanilla Ice Cream for the ultimate treat!  YUM!!!

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 (18.25-oz.) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted

Preheat oven to 350 degrees.  Stir together first 5 ingredients.  Pour into a lightly greased 13 x 9-inch baking dish.  Sprinkle cake mix evenly over pumpkin mixture;  sprinkle evenly with pecans.  Drizzle butter evenly over pecans.
Bake for 1 hour or until golden brown.  Remove from oven and let stand 30 minutes before serving.  Serve warm or at room temperature.

Enjoy!!
Smiles!

You can find recipes like this and many more when you subscribe to Southern Living.

Linking to Recipe Swap Thursday at Prairie Story