Easter Weekend

Well, it's been quite a while since I've posted but the good thing is that the recipes never get old :). I am posting a few favorites that I've seen lately.

Lemon Delight

Ingredients:

1 stick butter - melted
1 cup flour
1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese - softened
1 cup sugar
2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)

Directions:

Making 4 layers in a 9 x 13 glass dish

1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely.

2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.

3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer.

4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.

Cover and refrigerate for several hours before serving.

 

Hershey's Chewy brownie pie

Ingredients
6oz. Hershey's Cookies 'n' Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
1 cup flour
½ teaspoon baking powder
Pinch of salt
7oz. sweetened condensed milk
¾ cup mini semi sweet chocolate chips

6oz. Hershey's Cookies 'n' Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
Melt over med low heat until melted
Whisk in 2 lightly beaten eggs and ½ teaspoon vanilla

Add:
1 cup flour
½ teaspoon baking powder
pinch of salt
Stir until mixture is incorporated and smooth

Pour into greased 9" springform pan
Bake at 350°, 20 minutes
Remove from oven
Immediately pour 7oz. sweetened condensed milk over top of brownies
Layer with ¾ cup mini semi sweet chocolate chips
Let cool

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" 

hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.