charisstoma

Lime Maria Icebox Cake
Judy

INGREDIENTS-
• 4 ounces Cream Cheese at room temperature
• 1 can Sweetened Condensed Milk- 14 ounces
• 1 can Evaporated Milk- 12 ounces
• 1/2 cup Lime Juice (2-3 limes)
• 2 teaspoon Lime Zest plus more zest for garnish
• 1 package Maria Cookies (OR Shortcake Cookies)- 7 ounces

INSTRUCTIONS-

In a large bowl, stir together cream cheese and 2 teaspoons of lime zest until blended. Gradually whisk in condensed milk until blended. Add evaporated milk and lime juice and whisk until the mixture is smooth and thick.

Take an 8” square glass baking dish and spread ½ cup cream cheese mixture with a spoon or spatula.

Top the cream cheese mixture with 9 Maria cookies, arranging in a single layer. Take ¾ cup of cream cheese and gently spread over the Maria cookies. Repeat this layering 3 more times, using ¾ cup cream cheese and 9 cookies per layer. End on the cream cheese layer.

Cover the cake with plastic wrap and refrigerate for at least 8 hours, or overnight. Garnish cake with lime zest to serve.

Chocolate Peanut Butter No-Bake Cookies
https://insanelygoodrecipes.com/no-bake-cookies/?fbclid=IwAR0mq914QH0xR5uymDDMwyuoWb5Sc8m8N2BT3VNgHRdAAhQofholpNwVvsM






Ingredients:

3 c. Quick Oats. The oats give this classic cookie that chewy texture that makes this recipe oh so good. I recommend quick oats, but you can also use old-fashioned. Just keep in mind it will create a chewier, thicker texture.

1/2 c. Crunchy Peanut Butter. You can use crunchy or creamy. But I think the crunchy creates a perfect texture. A little crunch in every bite. But again, let your taste buds (and personal preference) lead the way!

3 T. Unsweetened Cocoa Powder. This gives the cookies that delicious chocolate flavor.

2 T. Sugar. This recipe uses white sugar. But you can also change it up by using half white sugar and half brown sugar. In fact, for a completely new twist I also really like just using all brown sugar. Takes this cookie to a whole new level.

1/2 c.Milk. I use and recommend whole milk for these classic no-bakes. But you can also use 2% milk, skim milk, or even almond milk. Again, mix and match for your personal taste buds (or dietary needs).

1/2 c. Butter. I recommend that you use salted butter. But if you only have unsalted in the refrigerator, simply add 1/4 teaspoon of salt in with the butter.

Vanilla Extract. This seems to be a requirement in nearly every dessert. The same is true for this one. You can never go wrong with a teaspoon of vanilla extract.


How to Make No-Bake Cookies
Before you get started, I recommend that you gather all your ingredients and measure them out. This makes the entire recipe super smooth and simple. Just a few minutes of prep work can make all the difference in the kitchen.

In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It’s important to bring these to a boil verrrrry slowly. Once they reach the boiling point, boil for 60 seconds.

Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.

Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper.

Tips & Tricks For The Best No-Bake Cookies
Patience is key: do not spoon the mixture onto the wax paper while hot! Allow it to cool so the cookies will be easier to form.
You may also refrigerate for 10 minutes to speed up the cooling process.

http://d3w3p12ml16evy.cloudfront.net/4/a/8/b/4a8b92ec0e5c415f5c1d12c197b9a379.mp4

Cherry Dump Cake in a Slow Cooker

You'll need:
1 large can of cherry pie filling
1 box yellow cake mix
1 stick butter, melted

To make the dump cake, simply line the bottom of the slow cooker with a large can of cherry pie filling. Dump a box of yellow cake mix on top, and pour a melted stick of butter over the top. Set on high for 3 hours.

For an extra-delectable treat, The Magical Slow Cooker recommends adding some white chocolate morsels (chips) to the mixture.

Now comes the difficult part: waiting! Find something to distract you for a few hours, and try not to let the delicious smell of the slow cooker tempt you into eating the dump cake early. Once it's ready, just scoop out and enjoy! We love this cake served with vanilla ice cream.


You can also make your own pie filling using frozen or fresh cherries, which allows you to control the sweetness:

4 cups pitted cherries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
Heat the cherries in a saucepan until the juices begin to release. If you are using frozen cherries, simply thawing them will do the trick. Add the sugar, cornstarch and lemon juice and combine well. Stir constantly over low heat until the filling is thickened.