Pineapple Angel Food Cake

This is so delicious, I can not even tell you how much I love this. I had this at a friend's house and I want to eat this everyday! It is soooo easy too! I have definitely found a great dessert to bring during a summertime celebration.

Ingredients:

Dry angel food cake mix

1 Can of pineapples with juice.

Directions:

Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9x13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes). When sides pull away from pan and toothpick, cake is done.

You can also use low calorie cherry, blueberry, or lemon canned pie filling instead of pineapple.

Strawberry Cheesecake (Light)

So after I made the triple chocolate cheesecake the other day, and I wanted to make something a little lighter. The triple chocolate one is very rich, and the friend I was baking for is a health conscience eater. I really just tweaked the chocolate recipe and made a strawberry cheesecake, but with less fat and with fresh fruit. Although there is less fat, there is still a good bit of sugar due to the condensed milk. You will have a lot of batter for this recipe. I ended up making several individual cheesecakes in a muffin pan as well as a full size cheesecake. This recipe was very delicious, less fattening than my previous cheesecake, and a real winner for summertime. Try it, and use different fruits - be creative! Happy eating!

Ingredients:
Filling:

• 1 1/3 packs of plain grahams crackers
• 4 tablespoons butter or margarine, melted
• 4 (8 ounce) packages low fat Neufchâtel cheese
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 4 large eggs
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon vanilla extract
• 4/5 a small container of strawberries, stem taken off and pureed

White Chocolate Glaze:

• 1/4 cup heavy cream
• 2 (1 ounce) squares premium white chocolate
• 1/4 small container of strawberries, cut as you see fit.

Note: The glaze is a little thinner than a chocolate ganache, but chills to be thicker.

Directions:

• Preheat oven to 350 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add
• Bake 50 to 55 minutes or until center is set Cool. Top with white chocolate glaze and add left over strawberries to the top. (be creative) Store leftovers covered in the refrigerator.
• White Chocolate Glaze: In small saucepan over low heat, melt 2 (1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup

I never add my own pic... But just so you can see. (I took this with my iphone, just as my colleagues were about to devour the cheesecake!)

Triple Chocolate and Vanilla Cheesecake

I've made cheesecake before, and I was a little wishy washy with the recipe. I was asked to make a cheesecake for a co-worker the other day, and I searched and found one that looked delicious. Well, let me tell you... I will never walk across the street to Cheesecake Bistro ever again! This recipe tastes like it is straight from Copelands! No lie! When I tasted this cheesecake, I just knew I had to add it to my blog! I just know you will try it, love it, and make it over and over again! Let me know what you think! Happy Eating!

Ingredients:

Filling:

• 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies
• 3 tablespoons butter or margarine, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 4 large eggs
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon vanilla extract
• 2 (1 ounce) squares semisweet chocolate, melted

Chocolate Glaze:

• 1/4 cup heavy cream
• 2 (1 ounce) squares semisweet chocolate

Directions:

• Preheat oven to 350 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
• Bake 50 to 55 minutes or until center is set Cool. Top with Chocolate Glaze. Store leftovers covered in the refrigerator.
• Chocolate Glaze: In small saucepan over low heat, melt 2 (1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup

Cheesecake Filled Pumpkin Cupcakes

Ingredients:

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 large eggs, plus 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 container of cream cheese icing.

Directions:

• Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
• Ice cupcakes