Posts Tagged ‘dessert’

Turtle Cheesecake

Oreo Turtle Cheesecake Recipe
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Well… have you missed us?

We’ve taken a bit of a hiatus over the past few months from blogging for some very good reasons! A lot has happened during 2014, almost all of it unexpected.

There have been some difficult things that happened in our family such as major health issues, hospitalizations, and job loss. But on the bright side, there have been some wonderful events that have occurred as well! New job opportunities, health recoveries, and most exciting of all, BABIES!

Though I’m not expecting at the moment, there have been some new additions in our extended family AND some new additions on the way! We couldn’t be more thrilled!

Anyway, we apologize for our absence, but we all know that “life happens” for better or worse. But we praise God through the highs AND lows, and thank Him for bringing us through all of it! I can’t make any promises on how often we’ll be posting on the blog over the next couple of months, BUT we hope to be bringing you some more delicious recipes soon!

Today’s recipe is the cheesecake I made for Herb’s birthday this year. He is a cheesecake fanatic! Cheesecake has always been a little intimidating for me, but this one was super easy AND extremely delicious. So if you are also a cheesecake novice, this is a great beginner recipe to get you started.

Recipe Ingredients

  • 24 chocolate sandwich cookies, crushed
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/3 cup white sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel topping
  • 1/2 cup chocolate fudge topping
  • 1/2 cup pecan halves

Recipe Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan.
  2. Drizzle 1/2 cup of caramel topping over bottom of crust. Place in refrigerator. Optional: cover crust with 1/2 cup pecan halves.
  3. In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over caramel cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
  4. To serve, drizzle with your choice of caramel sauce, fudge sauce, pecan and top with pecan halves.

Oreo Turtle Cheesecake Recipe

Oreo Turtle Cheesecake Recipe

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OH. YEAH. Herb and the rest of our family absolutely loved this cheesecake. We will definitely be trying it again!

 

Oreo Turtle Cheesecake Recipe

 

We give this recipe 4.5 out of 5 herbs!

 

 

Turtle Cheesecake
Author: Mrs. Herb
Ingredients
  • 24 chocolate sandwich cookies, crushed
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/3 cup white sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel topping
  • 1/2 cup chocolate fudge topping
  • 1/2 cup pecan halves
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan.
  2. Drizzle 1/2 cup of caramel topping over bottom of crust. Place in refrigerator. Optional: cover crust with 1/2 cup pecan halves.
  3. In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over caramel cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
  4. To serve, drizzle with your choice of caramel sauce, fudge sauce, pecan and top with pecan halves.

 

 

Smores Casserole

Smores Casserole

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This weekend, I just wanted to make Smores.  I was craving the gooey marshmallows, the melty chocolate, and crispy graham crackers.  However, it was around 25 degrees outside, and making a fire or using the grill was out of the question.  So, I did a simple Pinterest search for “smores desserts” and found this recipe for a Smores Casserole by Shawn over at I Wash, You Dry.  The results were amazing and a huge success with some friends who came over to enjoy it!

Recipe Ingredients:

  • 2 tubes refrigerated crescent rolls
  • 16 oz Philadelphia cream cheese, softened
  • 1 cup sugar, divided
  • 7 oz Marshmallow Creme
  • 1 pack (8 or 9 sheets) graham crackers
  • 1/2 cup butter melted and divided
  • 2 cups semi-sweet chocolate morsels
  • 2 cups mini marshmallows

Recipe Instructions:

Pre-heat oven to 375.  Unroll tube of crescent rolls and press into a greased 9×13 pan.  Cream together softened cream cheese and 3/4 cup sugar.  Once creamy, add marshmallow creme and beat until mixed well.  Spread evenly over crescent rolls.  In a gallon ziplock bag, finely crush together graham crackers with 2 tbsp butter and 3 tbsp sugar.  Spread over cream cheese layer.  Sprinkle chocolate chips over the graham crackers, then the marshmallows.  Spread second tube of crescent rolls on top and bake for about 13 minutes or until golden brown.  Brush with remaining butter.

Smores Casserole

 

The results are a deliciously rich, gooey, and creamy mixture of the best Smores ingredients!  I like it served warm, of course, but Mister Spice enjoyed this after it had been refrigerated overnight and was chilled.   We both give this recipe 5 out of 5 herbs!

Smores Casserole

Smores Casserole

Smores Casserole

Smores Casserole

Smores Casserole
Author: Sister Spice
Ingredients
  • *2 tubes refrigerated crescent rolls
  • *16 oz Philadelphia cream cheese, softened
  • *7 oz Marshmallow Creme
  • *1 cup sugar, divided
  • *1 pack (8 or 9 sheets) graham crackers
  • *1/2 cup butter, melted and divided
  • *2 cups semi-sweet chocolate morsels
  • *2 cups mini marshmallows
Instructions
  1. Pre-heat oven to 375.
  2. Roll out one tube of crescent rolls into greased 9×13 dish.
  3. Cream together cream cheese and sugar; add in marshmallow creme, and spread over crescent rolls.
  4. In a gallon ziplock bag, finely crush together graham crackers with 2 tbsp butter and 3 tbsp sugar. Spread over cream cheese mixture.
  5. Sprinkle chocolate chips and marshmallows on top, then cover with second tube of crescent rolls.
  6. Bake for 13 minutes or until golden brown. Brush with butter when removed from oven.

 

Chewy Coconut Cookies

Chewy Coconut cookies recipe

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I’ve confessed before that I haven’t always loved coconut. It wasn’t until I began making Coconut Cream Pie for my dad that I finally came around and decided that I actually did like coconut!

Herb’s mom is also a huge fan of coconut. And today happens to be her birthday!!! So in honor of her birthday, I thought I would share this recipe for coconut cookies. At a recent family cookout, Herb told me that she had requested something coconut. I didn’t have quite enough time to make the pie, so I found this great recipe for coconut cookies. They are quick and easy to make, and they’re pretty yummy!

So Happy Birthday to Herb’s mom! We will be celebrating soon with something coconut, I’m sure.

Chewy Coconut Cookies

Recipe from Allrecipes.com

Recipe Ingredients:

  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 & 1/3 cups flaked coconut

Recipe Directions:

Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking soda, and salt. In a separate mixing bowl, cream together butter and both sugars until smooth. Beat in egg and vanilla until batter is light and fluffy. Gradually beat in the flour mixture. Stir in the coconut. Drop dough by rounded teaspoons onto a cookie sheet 3 inches apart. Bake for 8-10 minutes or until lightly golden. Cool on a wire rack.

Chewy Coconut Cookies

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We give this recipe 4.5/5 herbs!

Chewy Coconut Cookies
Author: Mrs. Herb
Ingredients
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 & 1/3 cups flaked coconut
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking soda, and salt.
  3. In a separate mixing bowl, cream together butter and both sugars until smooth. Beat in egg and vanilla until batter is light and fluffy.
  4. Gradually beat in the flour mixture. Stir in the coconut.
  5. Drop dough by rounded teaspoons onto a cookie sheet 3 inches apart.
  6. Bake for 8-10 minutes or until lightly golden. Cool on a wire rack.

 

Cinnamon Sugar Mini Muffins

Cinnamon Sugar Mini Muffins Recipe

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These cinnamon sugar muffins are really more like delicious little doughnut holes! They are the perfect size to just pop in your mouth, and believe me – I ate more than my fair share of these when I baked them. They are seriously irresistible.

Though the term “muffin” may make you think of breakfast, I really think these muffins are more like dessert, because they are just that good. Of course, I am partial to cinnamon sugar. I’m a huge fan of snickerdoodle cookies, and you may remember that cinnamon rolls are one of my favorite foods.

So if you like cinnamon-sugary things, then you will definitely love these mini-muffins. Just beware – they will be gone before you realize who ate them all. (It will probably be me!)

Cinnamon Sugar Mini Muffins

Cinnamon Sugar Mini Muffins

Recipe adapted from Allrecipes.com

Recipe Ingredients:

  • 1/2 cup white sugar
  • 1/4 cup butter or margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 Tablespoon cinnamon
  • Additional 1/4 cup margarine or butter, melted
  • Additional 1/2 cup white sugar
  • Additional 1 Tablespoon ground cinnamon

Recipe Directions:

Preheat the oven to 375 degrees. Lightly spray mini-muffin tin with non-stick cooking spray. There should be 24 mini-muffin cups.

In a large bowl, mix together the 1/2 cup sugar, 1/4 cup melted butter or margarine, 1 tablespoon cinnamon, and nutmeg. Stir in the milk, baking powder, and flour until combined. Fill the 24 muffin cups as evenly as possible, about 1/2 to 3/4 full.

Bake for 15-20 minutes until lightly browned. While muffins are baking, place additional 1/4 cup butter or margarine in a bowl. In a separate bowl, combine 1/2 cup sugar and tablespoon of cinnamon.

After muffins are baked and removed from the pan, dip each muffin in the melted butter, then roll in the cinnamon-sugar mixture. Taste the success!

We give these delicious Cinnamon Sugar Mini-Muffins 5/5 herbs!

Cinnamon Sugar Mini Muffins Recipe

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Cinnamon Sugar Mini Muffins
Author: Mrs. Herb
Ingredients
  • 1/2 cup white sugar
  • 1/4 cup butter or margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 Tablespoon ground cinnamon
  • 1 cup all-purpose flour
  • Additional 1/4 cup margarine or butter, melted
  • Additional 1/2 cup white sugar
  • Additional 1 Tablespoon ground cinnamon
Instructions
  1. Preheat the oven to 375 degrees. Lightly spray mini-muffin tin with non-stick cooking spray. There should be 24 mini-muffin cups.
  2. In a large bowl, mix together the 1/2 cup sugar, 1/4 cup melted butter or margarine, nutmeg, and tablespoon cinnamon.
  3. Stir in the milk, baking powder, and flour until combined.
  4. Fill the 24 muffin cups as evenly as possible, about 1/2 to 3/4 full.
  5. Bake for 15-20 minutes until lightly browned.
  6. While muffins are baking, place additional 1/4 cup butter or margarine in a bowl. In a separate bowl, combine 1/2 cup sugar and tablespoon of cinnamon.
  7. After muffins are baked and removed from the pan, dip each muffin in the melted butter, then roll in the cinnamon-sugar mixture.

 

Gluten-Free Flourless Peanut Butter Cookies

Flourless Gluten Free Peanut Butter Cookie Recipe

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I could lie to you and pretend that I selflessly chose to make a gluten-free cookie recipe for my relatives who cannot eat gluten for one reason or another. But instead, I will tell you the truth! 😉

I actually chose to make these cookies for our family cookout because Herb and I just wanted some peanut butter cookies! Honestly, it didn’t even hit me that they were gluten-free while I was making them. The recipe was for ‘flourless’ peanut butter cookies, and I just thought they sounded extremely delicious. So it was a happy surprise when I realized that it was perfect for my gluten-free relatives!

If you make this recipe, you are totally not missing out on anything because they are flourless. They are seriously some good peanut butter cookies!

Gluten Free Flourless Peanut Butter Cookies

Gluten-Free Flourless Peanut Butter Cookies

Recipe from Allrecipes.com

Recipe Ingredients:

  • 2 cups peanut butter (we used crunchy, but creamy would work too!)
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • Pinch of salt
  • 1 teaspoon vanilla extract

Recipe Directions:

Preheat oven to 350 degrees. Lightly grease cookie sheets. Mix together peanut butter and sugar until smooth, then beat in eggs. Stir in the baking soda, salt, and vanilla.

Roll dough into 1 inch balls and place them on the cookie sheet about 2 inches apart. Using the back of a fork, make a criss-cross pattern on the top by lightly pressing into each ball of dough. Bake for 8-10 minutes. Let cookies sit on baking sheet for several minutes after removing them from the oven, then cool them completely on a wire rack.

Gluten Free Flourless Peanut Butter Cookies

 

Gluten Free Flourless Peanut Butter Cookies

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We give this recipe 4.5/5 herbs!

Gluten-Free Flourless Peanut Butter Cookies
Author: Mrs. Herb
Ingredients
  • 2 cups peanut butter (we used crunchy, but creamy would work too!)
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • Pinch of salt
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Lightly grease cookie sheets.
  2. Mix together peanut butter and sugar until smooth, then beat in eggs.
  3. Stir in the baking soda, salt, and vanilla.
  4. Roll dough into 1 inch balls and place them on the cookie sheet about 2 inches apart.
  5. Using the back of a fork, make a criss-cross pattern on the top by lightly pressing into each ball of dough.
  6. Bake for 8-10 minutes. Let cookies sit on baking sheet for several minutes after removing them from the oven, then cool them completely on a wire rack.

 

Oreo Delight

Oreo Delight Dessert Recipe

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If we haven’t told you already, the Herb family really likes Oreos. In fact, I would go so far as to say that Oreos are one my weaknesses. We cannot keep Oreos in our house, because I WILL EAT ALL OF THEM! Seriously!

Anyway, I do occasionally allow some Oreos in the house to make some yummy desserts for special occasions! Sister Spice shared with you what she made for my birthday – the delicious Chocolate Cream Oreo Delight. I also shared with you the wonderfully simple 2-ingredient Oreo bark that is just divine!

For Mother’s Day, our lovely mother requested Oreo Delight, a recipe that our family has used for years. Like many good recipes, it comes from an old church cookbook!

Oreo Delight Dessert Recipe

Oreo Delight

Recipe Ingredients

  • 1 large package of Oreos
  • 1 stick butter
  • 3.5 cups of milk
  • 2 small boxes vanilla pudding
  • One 8-ounce package of cream cheese, softened
  • One 8-ounce container of Cool Whip

Recipe Directions

Crush all the Oreos, except for 6-8. Steal an Oreo for yourself (I know you can’t resist!) Melt the butter and mix together with the crushed Oreos. Spread and pat down to form the crust in the bottom of a 9×13 pan.

Mix the softened cream cheese, pudding mix, and milk until smooth. Spread this mixture over the crust. Then spread the Cool Whip over the mixture.

Crush the remaining Oreos and sprinkle over the top. Refrigerate until ready to serve!

 

Oreo Delight Dessert Recipe

 

Oreo Delight Dessert Recipe

 

Oreo Delight Dessert Recipe

 

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We give this recipe 4.5/5 herbs!

Oreo Delight
Author: Mrs. Herb
Ingredients
  • 1 large package of Oreos
  • 1 stick butter
  • 3.5 cups of milk
  • 2 small boxes vanilla pudding
  • One 8-ounce package of cream cheese, softened
  • One 8-ounce container of Cool Whip
Instructions
  1. Crush all the Oreos, except for 6-8.
  2. Melt the butter and mix together with the crushed Oreos. Spread and pat down to form the crust in the bottom of a 9×13 pan.
  3. Mix the softened cream cheese, pudding mix, and milk until smooth. Spread this mixture over the crust.
  4. Spread the Cool Whip over the mixture.
  5. Crush the remaining Oreos and sprinkle over the top. Refrigerate until ready to serve

 

Heath Bar Cake

Heath Bar Cake

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What is your favorite candy bar? I have several favorites, but definitely one of my top three would be a Heath bar. Crunchy toffee covered in chocolate? Yes, please!

Whatever your favorite candy bar is, it will most likely work with this candy bar cake recipe. We’ve most often used it with Heath bars and Butterfingers. Probably a crunchy-type candy bar would work best – one that you could crumble. But I suppose if you wanted to use something like Milky Ways or Snickers, you could chop them up instead of crumbling them and then spread them over the cake.

Also, this delicious cake is only 5 ingredients! Using a boxed cake mix for simplification, you make the cake itself super-moist using a mixture of sweetened condensed milk and caramel topping. Oh. Yeah. Then just top with the Cool Whip and candy bar of your choice.

Heath Bar Cake

Recipe Ingredients

  • 1 box German chocolate or chocolate cake (plus eggs and oil required per cake package directions)
  • 1-14oz can sweetened condensed milk
  • 1-14 oz jar caramel topping
  • 8 ounce tub Cool Whip
  • 3 Heath Bars (or other candy bar!) crumbled

Recipe Directions

Bake cake in a 9×13 per package directions. After you take it out of the oven, poke holes all over the cake while it’s still warm. We used a fork and also the end of a wooden spoon to make a few bigger holes. Note: try to poke the holes only about halfway through the cake, not all the way to the bottom, because you want the caramel mixture to soak in the cake and not all go to the bottom.

After you poke the holes in the cake, mix together the sweetened condensed milk and the caramel, and then pour over the cake slowly in order to let the mixture soak into the cake.

Let the cake cool, then top with Cool Whip and crushed candy bars. Refrigerate until ready to serve.

Heath Bar Candy Bar Cake Recipe

Heath Bar Candy Bar Cake Recipe

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We give this recipe 5/5 herbs! The cake is SO moist and delicious with the candy bar crunch!

Heath Bar Cake
Author: Mrs. Herb
Ingredients
  • 1 box German chocolate or chocolate cake (plus eggs and oil required per cake package directions)
  • 1-14oz can sweetened condensed milk
  • 1-14 oz jar caramel topping
  • 8 ounce tub Cool Whip
  • 3 Heath Bars (or other candy bar!) crumbled
Instructions
  1. Bake cake in a 9×13 per package directions.
  2. After you take it out of the oven, poke holes all over the cake while it’s still warm. We used a fork and also the end of a wooden spoon to make a few bigger holes. Note: try to poke the holes only about halfway through the cake, not all the way to the bottom, because you want the caramel mixture to soak in the cake and not all go to the bottom.
  3. After you poke the holes in the cake, mix together the sweetened condensed milk and the caramel, and then pour over the cake slowly in order to let the mixture soak into the cake.
  4. Let the cake cool, then top with Cool Whip and crushed candy bars.
  5. Refrigerate until ready to serve.

 

Orange Marmalade Cookies

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So after using some orange marmalade to make the dipping sauce for our delicious Baked Coconut Shrimp, we were in quite the “orange marmalade adoration” phase.

To be honest, I’m not sure I had really had orange marmalade before. Growing up in the south, the normal jams and jellies we used were grape, strawberry, and blackberry. My own grandmother has been making her own strawberry preserves for years, so we grew up with that as our favorite. I would even make peanut butter and strawberry jelly sandwiches instead of the normal American grape jelly!

Anyway, it seems to me that marmalade is traditionally more of a European thing. I must say, however, that I am now quite a fan of it. I’ve always liked citrus flavored things anyway, and the sweet + citrus combination is something I really enjoy.

So here we had this jar of orange marmalade waiting to be eaten with something, and so we started to wonder if there were any kind of cookies we could make and continue our orange theme. Sure enough, a quick search turned up several great recipes for orange cookies, and we decided to go with this particular one that even had orange marmalade frosting.

Orange Marmalade Cookies

Orange Marmalade Cookies

Recipe from allrecipes.com 

Recipe Ingredients:

  • 1 cup sugar
  • 1/4 cup shortening (CRISCO)
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup sweet orange marmalade
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For frosting:

  • 1.5 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/8 cup orange marmalade
  • Orange juice (just a bit to thin frosting if needed)

Recipe Directions

In a large bowl, whisk together sugar, shortening, and eggs. Stir in the remaining ingredients and mix well. Then place bowl of dough in the refrigerator to chill for 15-30 minutes.

While dough is chilling, prepare the frosting by beating all the frosting ingredients together, adding a teaspoon or so of orange juice as needed to get the right consistency.

Preheat oven to 400 degrees and prepare your baking sheets, using either parchment paper or cooking spray. Remove dough from refrigerator and drop rounded teaspoons of dough onto baking sheet. Bake for 8-10 minutes – cookies should be lightly browned around the edges. Cool cookies on a wire rack. Once cookies are completely cooled, frost them and enjoy!

Orange Marmalade Cookies

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We give these deliciously sweet and citrusy cookies 4.5/5 herbs!

Orange Marmalade Cookies
Author: Mrs. Herb
Ingredients
  • 1 cup sugar
  • 1/4 cup shortening (CRISCO)
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup sweet orange marmalade
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For frosting:
  • 1.5 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/8 cup orange marmalade
  • Orange juice (just a bit to thin frosting if needed)
Instructions
  1. In a large bowl, whisk together sugar, shortening, and eggs. Stir in the remaining ingredients and mix well. Then place bowl of dough in the refrigerator to chill for 15-30 minutes.
  2. While dough is chilling, prepare the frosting by beating all the frosting ingredients together, adding a teaspoon or so of orange juice as needed to get the right consistency.
  3. Preheat oven to 400 degrees and prepare your baking sheets, using either parchment paper or cooking spray. Remove dough from refrigerator and drop rounded teaspoons of dough onto baking sheet. Bake for 8-10 minutes – cookies should be lightly browned around the edges.
  4. Cool cookies on a wire rack. Once cookies are completely cooled, frost them and enjoy!

 

Lemon Lush Dessert

Lemon Lush Dessert Recipe

Pinit

What did you have for Easter dessert? The Herb family enjoyed a Butterscotch Pie made by Sister Spice, as well as Nana Herb’s favorite dessert of all time – Lemon Lush!

Nana Herb loves allll things lemon. And sugar. I think I get my sweet tooth from her! But any kind of lemon dessert is just out-of-this-world for her. This seemed like an Easter-y thing to make. It is yellow, after all (isn’t that like an Easter color?!) It is also delicious.

Lemon Lush Dessert

Recipe Ingredients

  • 1 cup flour
  • 1 cup chopped pecans
  • 1 Tablespoon sugar
  • 1 stick melted butter
  • Pinch of salt
  • 8 oz package of cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup cool whip
  • 2 small packages instant lemon pudding
  • 2.5 cups milk
  • 2 Tablespoons lemon juice
  • Additional cool whip (1-2 cups)
  • Shredded coconut – about 1/3 cup

Ingredients for Lemon Lush Dessert Recipe

Recipe Directions

Preheat your oven to 350 degrees. Mix together the cup of flour, cup of chopped pecans, tablespoon of sugar, stick of melted butter, and the pinch of salt. Press into the bottom of a 9×13 baking dish, forming the crust. Bake for 10-12 minutes, then allow crust to cool completely.

Lemon Lush Dessert Recipe

Lemon Lush Dessert Recipe

Mix together the softened cream cheese, cup of powdered sugar, and cup of cool whip. Whisk together until smooth and spread over cooled crust.

Lemon Lush Dessert Recipe

Lemon Lush Dessert Recipe

Mix together the lemon pudding, milk, and lemon juice, beating for 2-3 minutes until thick. Spread over the cream cheese layer.

Lemon Lush Dessert Recipe

Lastly, spread the additional cool whip over the top and sprinkle with coconut (toasted, if you like!). Cover and refrigerate until ready to serve.

Lemon Lush Dessert Recipe
Lemon Lush Dessert Recipe

Pinit

We give this recipe 4.5/5 herbs!

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Lemon Lush Dessert Recipe

Lemon Lush Dessert
Author: Mrs. Herb
Ingredients
  • 1 cup flour
  • 1 cup chopped pecans
  • 1 Tablespoon sugar
  • 1 stick melted butter
  • Pinch of salt
  • 8 oz package of cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup cool whip
  • 2 small packages instant lemon pudding
  • 2.5 cups milk
  • 2 Tablespoons lemon juice
  • Additional cool whip (1-2 cups)
  • Shredded coconut – about 1/3 cup
Instructions
  1. Preheat your oven to 350 degrees. Mix together the cup of flour, cup of chopped pecans, tablespoon of sugar, stick of melted butter, and the pinch of salt. Press into the bottom of a 9×13 baking dish, forming the crust. Bake for 10-12 minutes, then allow crust to cool completely.
  2. Mix together the softened cream cheese, cup of powdered sugar, and cup of cool whip. Whisk together until smooth and spread over cooled crust.
  3. Mix together the lemon pudding, milk, and lemon juice, beating for 2-3 minutes until thick. Spread over the cream cheese layer.
  4. Spread the additional cool whip over the top and sprinkle with coconut (toasted, if you like!). Cover and refrigerate until ready to serve.

 

Pecan Sandies

Pinit

Once again, I felt the need to use up some of my stockpile of pecans. We loved the pecan tassies, but this time I thought I’d make something even simpler – pecan cookies! These were super quick and easy – my favorite kind of recipe!

I’ve never made pecan sandies before. Mr. Herb and I debated over a glass of milk why they were called “sandies”. My understanding was that they had kind of a sandy texture – more like a shortbread cookie. He said he always thought they were named after someone called Sandy 🙂

I’ll let you all be the judge!

All I know is that my family (excluding Sister Spice, who still refuses to eat nuts) gobbled these cookies up after dinner one night. In fact, I was told to put them away before we ate every. single. one.

Pecan Sandies Recipe

Recipe adapted from Allrecipes.com

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • Extra whole pecans for decorating

Ingredients for Pecan Sandies Cookie Recipe

Recipe Directions

Preheat the oven to 375 degrees. In a large bowl, whisk together the softened butter, vegetable oil, sugar, and confectioner’s sugar until smooth.

Whisk in the eggs and vanilla. Then add the flour, baking soda, cream of tartar, and salt, beating together until well mixed. Then stir in the pecans.

Roll into 1-2 inch balls of dough, then press a whole pecan into the top of each one.

Pecan Sandies Cookie Recipe

Bake for 10-12 minutes.

Pecan Sandies Cookie Recipe

Pinit

We give these cookies 4.5/5 herbs! They are buttery and delicious!

Pecan Sandies
Author: Mrs. Herb
Ingredients
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • Extra whole pecans for decorating
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the softened butter, vegetable oil, sugar, and confectioner’s sugar until smooth.
  3. Whisk in the eggs and vanilla.
  4. Add the flour, baking soda, cream of tartar, and salt, beating together until well mixed.
  5. Stir in the pecans.
  6. Roll into 1-2 inch balls of dough, then press a whole pecan into the top of each one.
  7. Bake for 10-12 minutes.

 

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