Easy Cheesecake Bars – Tangy Lemon

Easy Cheesecake Bars – Tangy Lemon

 

Easy Cheesecake Bars – Tangy Lemon!   The ever-popular cheesecake, and a favorite dessert of mine, is reinvented in this easy, moist, tangy, lemon bar cookie!  Creamy and delicious, these are incredibly quick and easy!  

Some of my favorites are found here.►Cheesecake


Easy Cheesecake Bars

Preheat Oven – 350°

  • 1 cup all purpose flour
  • 1/3 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans

Filling:

  • 8-ounce pkg. cream cheese – room temperature
  • 1/4 cup sugar
  • 1 egg
  • 2 Tblsp. milk
  • 2 Tblsp. lemon juice
  • 1/2 tsp. vanilla

Prepare the Crust:

Place the flour, butter, and brown sugar in food processor bowl.  Process until you have a fine textured, lump-free, mixture.  Add the chopped nuts and pulse just to mix.

Don’t have a food processor?  Combine flour, softened butter, and brown sugar in a large bowl.  Blend with an electric mixer until you have a fine textured, lump free, mixture.  Stir in the nuts.

Reserve 1 cup of the mixture for topping, press the remainder into an 8″ x 8″ square pan, lined with parchment paper or Reynolds Quick Release foil.  (See Tips Below.)Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Bake at 350° for 8 – 10 minutes until lightly browned.

Use a glass with a heavier base to press the mixture into the pan bottom.►

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Prepare the filling:  

With an electric mixer, thoroughly blend the softened cream cheese and sugar in a medium bowl. Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com 

(If you don’t want lumpy cheesecake, this step is key.  Make sure the mixture is creamy and lump-free before adding egg and liquids.)

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

 

 

Add the egg, milk, lemon juice, vanilla, and mix well until mixture is smooth.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

Pour the prepared filling over the lightly browned crust.  

 

Sprinkle the reserved crumb mixture over the top of the cheesecake filling.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

Return to the 350° oven for an additional 20 – 25 minutes until light, golden brown.

Cool.  Cut into bars.  Store in the refrigerator.  This makes 16 (1-3/4″ square) bars.

 


 Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com  After the pan of cheesecake had cooled for several minutes, I placed it in the refrigerator to cool faster.  Then, I took the pan out a bit later to slice the bar cookies.  Dave came over and tried one, and another, and another.  I think he really likes these little “Easy Cheesecake Bars – Tangy Lemon”.  

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

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How To Make Halloween Monster Cookies

How To Make Halloween Monster Cookies

How To Make Halloween Monster Cookies? Candy Corn JELL-O Mini Desserts on MyHumbleHomeandGarden.com The ‘Candy Corn Jell-O Mini Desserts’, which I made a couple of weeks ago, gave me an idea for a Halloween Monster Cookie.  I remembered pinning a cookie resembling a pumpkin with candy corn teeth, which Pillsbury had created.

I was pretty sure that there were some pumpkin cookie cutters in the pantry and after a search, I found some.  Yes,  Wilton has a set of  Halloween pumpkin cookie cutters and we just happen to have a set!  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link at no cost to you.  Thanks for supporting this website.)

Many years ago, I tried a recipe for Old Fashioned Butter Cookies from Land O’ Lakes.  The recipe creates a rich buttery dough that needs to be refrigerated for a couple of hours, then, rolled out, cut, and decorated.  This has been one of my ‘go to‘ recipes for cookies.  A neighbor tried one of those first cookies and in surprise commented that it tasted like one from the bakery.

Anyway, here is that simple recipe:

Old Fashioned Butter Cookies

  • 1 cup Land O’ Lakes butter, softened
  • 1 cup sugar
  • 1 egg
  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 2 Tblsp. orange juice
  • 1 tsp. vanilla

 

In a 3-quart mixer bowl, combine butter, sugar, and egg.  Beat on medium sped until light and fluffy.How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 Reduce speed to low.  Stir in flour,baking powder, orange juice, and vanilla until smooth and well combined.  (1 to 2 minutes)

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 

 

 

 

Chill 2 – 3 hours or until firm enough to be rolled.

Tip – Divide the dough in half.  Place 1/2 of dough on a piece of wax paper.  Fold one end of the wax paper over the dough and flatten into a disk.  Fold the two side edges in and remaining end over the two folded side edges, encasing the dough in wax paper.  Refrigerate the disk for 2 – 3 hours.  The dough is much easier to roll out this way.How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 

Preheat oven: 400°.

*Roll out dough, 1/2 at a time, on well-floured surface to 1/8″ – 1/4″ thickness.  Cut out with cookie cutters.  (I used the 3″ cookie cutter.  The cookies spread out to make a 3-1/2″ cookie after baking.)

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 

Place on an ungreased cookie sheet.  Bake near center of 400° oven for 6 to 10 minutes or until golden brown on edges.  Cool on wire rack.  Decorate with icing below.

 

* Tip – When you retrieve the disk of cookie dough from the fridge, open the wax paper, sprinkle a little flour on the top of the dough, and sandwich with another sheet of wax paper.  Roll out a little and flip the whole thing over, remove the wax paper on top, and sprinkle some flour over that side.  Use your hand to distribute it over the disk.  Continue rolling out and adding flour to keep it from sticking to the paper.  It keeps clean up to a minimum and you can easily slip it back into the fridge to firm up before cutting.

Icing Recipe

To Decorate Monster Cookies

  • 2 cups powdered sugar
  • 2 Tblsp. milk
  • 2 Tblsp. light corn syrup
  • 1 tsp. orange extract
  • food coloring
Stir the powdered sugar and milk together until smooth.  This will be thick. How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com
Beat the corn syrup and orange extract into the icing until it is smooth and shiny. How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com
Divide the icing into small bowls and add the desired food colors to each.How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 At this point,  it should be the right consistency for spreading and drizzling perfectly smooth icing. I used both gel food coloring and regular food coloring.  They both worked equally well for color.

I started out with the black icing to make mouths on each of the cookies.  How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.comAs you can see in the picture, paint brushes, which you can find in the bakery section, can be used to smooth out and fill in the icing.

Then, the green stem was added.

By the time I finished those the first cookies were relatively dry.  The orange color was added all round the mouth and under the stem.  By the time I finished the orange icing on all of the cookies, the white around the eyes was added without any issue of the white sinking or bleeding into the orange.

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

These little Candy Eyeballs by Wilton were placed on top of white icing layered on the orange icing to act as glue and exaggerate the eyes.  How cute are these?  The white icing was also applied on top of the mouth to ‘glue’ the candy corn pieces in place.  (We are an affiliate of Amazon and will receive a small percentage of any sales purchased through this link, at no cost to  you.  Thanks for supporting this website!)

You can see in the pictures, I deliberately chose one with a larger black dot in the center and one with a smaller dot in the center to make each cookie look a little goofier.

Orange flavoring was added to the icing to echo the orange flavor in the cookies, however, you could easily change the flavoring to suit your taste.

Depending on how big your cookies are and how much area you are covering, you might need more or less icing.  You can half the recipe easily if you think you will need less.

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

How To Make Halloween Monster Cookies?  It’s really pretty simple with this easy to make recipe for cookies and icing!

 

 

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

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Candy Corn JELL-O Mini Desserts

Candy Corn JELL-O Mini Desserts

Candy Corn Jell-O Mini Desserts!  Aren’t these the cutest?  The inspiration for these was a pin on Pinterest.  It featured a mini dessert which resembled candy corn in a shot glass.  When I saw it, the little mini flare dessert glasses in the cupboard came to mind.  These make any little dessert special!  The shape of these mimic the candy corn better, too, right?  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link.  Thank you for supporting this website!)

Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com

 

The grandkids love Jell-O and I knew they would love these, especially when presented like this!

 

This is such an easy mini dessert!

 

 

 

 

Candy Corn Jell-O Mini Desserts

  • 1 (4-serving) box Orange Jell-O Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com
  • 1 (4-serving) box Lemon Jell-O
  • Water
  • 1 cup Heavy Whipping Cream
  • 2-1/2 Tblsp. Powdered Sugar
  • 1-1/2 Tblsp. Meringue Powder
  • 1/2 tsp. Vanilla Extract

 

 

First, prepare the Lemon Jell-O following the directions on the package.  (I used 3/4 cup of cold water instead of the 1 cup, thinking that the lemon layer would be a little firmer.  Don’t know if it really was necessary!  Lol!)  Then, ladle the prepared Jell-O into the mini flare dessert glasses, filling up the lower half of the glass.  *Place these in the refrigerator to set for 20 – 30 minutes.  You want these to be firm so there will be a distinct edge separating the two colors.

Then, prepare the Orange Jell-O following the directions on the package.  Place the orange Jell-O in the fridge for a few minutes to cool before pouring on top of the lemon layer.  Place back in the fridge to set before topping with the whipped cream topping recipe below, or if you would rather, top with Cool Whip or Reddi-wip.  The whipped cream below is stabilized with Meringue Powder and won’t weep.  You can make it a day ahead and it will stay perfectly!  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link.  Thank you for supporting this website!)

Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com

 

 

 

 

 

 

 

 

 

Stabilized Whipped Cream

Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so.  Pour 1 cup of the heavy whipping cream into the bowl.  Add the 2-1/2 tablespoons of the powdered sugar and beat until thickened.

Mix in the 1-1/2 tablespoons of the Meringue Powder and 1/2 teaspoon of vanilla.  Whip until stiff peaks form.Candy Corn JELL-O Mini Desserts on MyHumbleHomeandGarden.com

Place in a large pastry tube fitted with a large round tip.  Pipe on the top of the set orange Jell-O and top with a kernel of candy corn.

Candy Corn Jell-O Mini Desserts on MyHumbleHomeandGarden.com

*My tip for you here – use a plastic refrigerator bin to corral mini dessert glasses.   The sides are taller than a sheet pan and keep them from tipping.   It’s much easier to place them in, and take them out of, the refrigerator!

Place silicone potholders in the bottom of the bins.  These grab the base of the glass and keep them from sliding around.  (Ever had unset Jell-O tip over in the fridge?  Not a pretty thing!)  I’m not sure if the spongy silicone potholders would work for this but the firmer ones work great.  (We are an affiliate of Amazon and will receive a small percentage of any sale from these links.  Thank you for supporting this website!)

 

Check out these other Jell-O mini desserts► Strawberry Jell-O Parfait Mini Desserts – 4th of July Firecracker Mini DessertsEasy St. Patrick’s Day Mini Dessert – Apricot Peach Mini Dessert – 

Another Jell-O mini dessert!  Your family is gonna love these “Candy Corn Jell-O Mini Desserts!”

 

Candy Corn JELL-O Mini Desserts on MyHumbleHomeandGarden.com

 

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Crockpot French Dip Sandwiches

Crockpot French Dip Sandwiches

Crockpot French Dip Sandwiches are so incredibly good!  This recipe is incredibly easy, too.  This dish has been a staple in our home for over twenty years and is one of my youngest son’s favorites.  There is little preparation and the crockpot or slow cooker does most of the work.  (We are an affiliate of Amazon and will receive a small percentage of a sale through these links at no cost to you.  Thanks for supporting this blog!)

The chuck roast cooks on high for 5 – 6 hours, but you could put it in the crock-pot on low for 8 – 10 hours before going to work.  After a couple of hours, your house will smell so good!  Returning home after work to the smell of this French Dip will put a smile on your face!

Sometimes, I substitute beef stock for the water in this recipe but it is not necessary.  Just using the water, the meat flavor in combination with the soy sauce and seasonings, create a very flavorful broth.

 

The first time I ever had French Dip was in Adak, Alaska.  My chief petty officer introduced this delicious sandwich to me at a lunch meeting.  I believe the recipe below creates an even better version of this classic and it’s so easy.


French Dip Sandwiches

Crock-pot French Dip Sandwiches on MyHumbleHomeandGarden.com

1 beef chuck roast  (2.5 – 3 lbs.)

2 cups water

1/2 cup soy sauce

1 tsp. dried rosemary

1 tsp. dried thyme

                                   1 tsp. garlic powder

   1 bay leaf

4 whole peppercorns

French Rolls

Place the chuck roast into a slow cooker.Crock-pot French Dip Sandwiches on MyHumbleHomeandGarden.com

Add the water, the soy sauce, the herbs, and seasonings.  Cover with the lid and set slow cooker on high for 5 – 6 hours or until the beef is very tender.Crock-pot French Dip Sandwiches on MyHumbleHomeandGarden.com

 

 

Remove the meat from the broth and use a fork to shred.  (You can strain the broth and skim off the fat, if you like.  I usually just strain the broth, removing the bay leaf and the peppercorns.)

Return the meat to the broth.  Serve the meat on French Rolls.  Ladle broth into small bowls for dipping.  This recipe will serve 6 – 8 people.


Crock-pot French Dip Sandwiches on MyHumbleHomeandGarden.com

Fire up your crock-pot and enjoy!  Crockpot French Dip Sandwiches – they are so good!

Crockpot French Dip Sandwiches on MyHumbleHomeandGarden.com

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Holy Cow Cake Recipe

Holy Cow Cake Recipe

What is a ‘Holy Cow Cake’?  Well, until this past week, I had never even heard of it!  It certainly piqued my interest when it was one of the options offered by a caterer.

Jon-Michael and Emily have reserved The Barn at Cedar Grove, which is amazing and located three hours south of here in south central Kentucky, for their fall wedding next year.  This week, we visited Amy at the restored tobacco barn to go over some of the details and ask for her recommendations for local vendors.  Amy is amazing!

She recommended some local caterers.  The first on our list, Longhunters in Greensburg, Kentucky, was where we stopped for a chat with Justine to see what they had to offer.  Longhunters is such a quaint little coffee and tea shop.  We had lunch and looked over options on their catering menu.

Holy Cow Cake was one of the dessert options.  It caught my eye and I had to look it up and find out exactly what it was.  There are several versions of this using cake mixes from yellow, German chocolate, to a variety of other chocolate cakes.  Holy Cow Cake on MyHumbleHomeandGarden.com

For this recipe, you will need a cake mix and the eggs, oil, and liquid for making it.  I used a chocolate fudge cake mix.  In addition to the ingredients listed on the cake mix box, you will need a 12-ounce jar of caramel topping, sweetened condensed milk, an 8-ounce package of cream cheese, an 8-ounce tub of Cool Whip, and Butterfinger candy bars.  (I also added flour to the cake mix.)

 

 

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Remember when cake mixes weighed 18 – ounces?  Have you noticed all the boxes have been down-sized?   Yet the prices seem to continue to rise.  Well, I read about a way to achieve that 18 – ounce cake mix by adding all-purpose flour to a cake mix.  The resulting cake is a little firmer and a little less crumbly and will work in those old recipes calling for the 18-ounce mix.  

 

In this case, I thought the extra flour making a firmer cake would hold up better with the extra milk and caramel.

In order to make a cake that tastes a little more homemade, I also use milk instead of water.  We did not have extra large eggs on this occasion, so I added one extra ‘large’ egg.  (I usually use ‘extra large’ eggs for baking.)

Holy Cow Cake

(1) 15.25-oz. box Chocolate Fudge Cake Mix

6 Tblsp. all-purpose flour

Vegetable oil

Extra large eggs

Heat the oven to 360°.  Follow the instructions for the box cake, except add and whisk 6 tablespoons of all-purpose flour into the cake mix and substitute milk for the water.  Use the suggested amount of vegetable oil and use extra large eggs. (I didn’t have extra large so I added 1 egg.)Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Mix on medium for 2 minutes and transfer to prepared 9″ x 13″ pan.  (Grease the bottom of the pan or line the pan with non-stick foil.)* See Below

(We are an Amazon Affiliate.  If you purchase through the link above, we will receive a small percentage of the sale.)

 Bake in the preheated oven for about 30 minutes.

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

 

While the cake is baking, mix a can of sweetened condensed milk and a 12 oz. jar of caramel sauce together in a bowl.  Set aside.

Remove the cake from the oven and poke holes in the cake with a wooden spoon handle or a chopstick.Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Pour the condensed milk and caramel mixture over the top of the warm chocolate cake.  Allow the cake to cool completely.  The milk and caramel mixture will be absorbed into the cake.  (I forgot to add a layer of the crushed Butterfingers here.  Although this cake was good anyway, I think that would have been a nice extra layer.)

Topping

8-oz. pkg. of cream cheese, softened

8-oz. Cool Whip

1 tsp. Vanilla extract

Beat the softened cream cheese and the vanilla with a mixer until smooth.  Add the Cool Whip a little at a time, beating until completely combined.Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Spread evenly over the top of the cake.

 

 

 

 

Place the Butterfinger candy bars in a plastic freezer bag and pound with a rolling pin or meat mallet to break into small pieces.  Spread across the top of the cake.Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

Refrigerate for at least 3 hours or overnight.

 

  

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

 

 

 

   * Click here ►for Dreaded Cake Doming Prevention using bake-even strips.  I wanted a flat cake so I used the bake-even strips.  Perfect!  (We are an affiliate of Amazon and if you purchase through this link, we will receive a small percentage at no cost to you.  Thanks for supporting this website!)Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

 

 

 

 

Lining the pan with the Reynold’s Non-stick foil made it so easy to remove from the pan!   Cutting the cake into perfect squares was a breeze!Holy Cow Cake Recipe on MyHumbleHomeandGarden.comHoly Cow Cake!  This cake was really pretty simple to make and the results, a really moist, delicious, caramel flavored chocolate fudge cake topped with a taste of Butterfinger.

Holy Cow Cake Recipe on MyHumbleHomeandGarden.com

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