In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners' sugar.
Store in refrigerator after use.
** I ended up adding about 1/2 a cup more of confectioners' sugar because I thought the frosting was too runny**
This recipe gave me enough to frost about 45 cupcakes :)
Chocolate Chip Cookies:
½ pound unsalted butter
½ cup white sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 large eggs
2 ¼ cups flour
1 teaspoon baking soda
10 ounces semisweet chocolate chunks
Preheat oven to 350 degrees
In a mixing bowl add butter, white sugar and brown sugar and mix on medium
speed until fluffy.Add vanilla extract, eggs and mix well
Sift together flour and baking soda and gradually add to mixing bowl
Fold in chocolate chips
Shape dough into uniform size balls and place them on baking sheet lined with parchment paper. You can either bake your cookies for
15 minutes if you like them chewy or longer if you like your cookies crispy.
Remove from oven and let them cool on pan for 5 minutes then
transfer to a cooling rack
Best Peanut Butter Pie! I got this recipe from Sandra Lee Semi-Homemade and tastes ssssooo good! A MUST try!!
1/2 cup peanut butter
1 cup powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese
1 (8-ounce) tub whipped topping
1 chocolate cookie pie crust
In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour
( I froze it for one hour..I couldn't wait the whole two hours..
but then again i'm a fatty). Once frozen, drizzle with chocolate topping and
re-freeze for 20 minutes.
Thaw slightly before serving and cut into thin slices because this is a rich pie.
Sadly, I didn't take a picture of this pie but the next time I promise will :)
Lemon Meringue Pie
This recipe is from Paula Deen (my favorite!)
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) cookie pie crust
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff.
Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until
meringue is golden brown.
It was very yummy the only thing different that I did is that I froze for
an hour because it was too runny.