Peaches and Cream Instant Oatmeal Cookies

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Adapted from http://www.sixsistersstuff.com

Preheat oven to 350 degrees. Line cookie sheets with parchment paper

2 cups butter, softened

2 cups light brown sugar

1-1/3 cups sugar

4 eggs, room temperature

2 tsp vanilla

1 tsp salt

4-1/2 cups flour

2 tsp baking soda

1 (6ounce) box instant vanilla pudding mix

16  (1.23ounce)packets of peaches and cream instant oatmeal

2-2/3 cups white chocolate chips

in bowl of mixer place butter, brown sugar, sugar, eggs and vanilla. Beat until combined well. Add salt, flour, baking soda, pudding mix and oatmeal packets, Beat until mixed well. Stir in white chocolate chips.

Place dough in the fridge for 1 hour to chill.

With a 1 Tbsp cookie scoop drop cookie dough on to parchment paper lined cookie sheets and bake at 350 degrees for 9 to 11 minutes.

Should make 9 dozen cookies

Pumpkin Spice New York Cheesecake with a Cognac Praline Sauce


Preheat oven to 325 degrees. Line the bottom  a 9 inch spring form pan with parchment paper and lightly coat with nonstick spray.

CRUST

1-12 ounce box Ginger snap, crumbs

2 Tbsp sugar

1/2 cup butter melted

Crush ginger snap cookies until fine crumbs and place in a bowl, stir in sugar. Add melted butter and combine until crumbs are moistened. Press crumbs into the bottom of prepared spring form pan and 1/4 inch up sides of pan. once your have your crust form place spring form pan in freezer while you make your filling.

Pumpkin Spice Filling

32 ounces cream cheese, room temperature

15 ounces pure pumpkin puree

1-1/3 cups sugar

2 Tbsp corn starch

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

2 tsp vanilla

3 eggs, room temperature

1 cup heavy whipping cream

Place cream cheese into bowl of mixer and beat on medium speed (4) until fluffy.  Add pumpkin to cream cheese and beat until combined well. Add sugar, cornstarch, cinnamon, ginger, nutmeg, all spice cloves and vanilla continue to beat until smooth. Turn mix down to lowest setting (stir) add eggs one at a time beating just until incorporated, you do NOT want to over beat here and add too much air or else it will cause your cheesecake to crack, but don’t worry if it does crack it will still taste delish!! 🙂 By hand stir in whipping cream. Pour filling into your prepared crust and set on a foil lined cookie sheet, place in oven. bake at 325 degrees for 75-80 minutes or until your cheesecake is set on the outside and slightly jiggly in the middle. Once baked remove from oven and set on a cooling rack for 15 minutes. After 15 minutes carefully run knife around edge and then continue to cool for another 45 minutes. After 45 minutes place in fridge and let “set” at least 6 hours overnight is best.

Cognac Praline Sauce

1/2 cup chopped pecans

2 Tbsp butter

1/2 cup dark brown sugar, packed

1/2 cup heavy whipping cream

2 Tbsp milk

2 Tbsp cornstarch

1 Tbsp Cognac

1 tsp vanilla

1 dash salt

Place pecans and butter in medium sauce pan over medium heat, cook for 4 minutes or until nuts are toasted, stirring frequently. Add brown sugar and cream stir until smooth. In a small bowl blend milk and cornstarch together and then stir into mixture in sauce pot. Turn heat up to medium high and bring mixture to a boil, stirring constantly. Boil 2 minutes, stirring, or until thickened. Remove from heat, stir in cognac, vanilla and salt. Once cooled to room temperature top cheesecake. 🙂

Store in fridge until ready to serve. 🙂

Bananer Cream Supreme

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1 pie crust, baked to golden brown and cooled

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

2 eggs, lightly beaten

3 tbsp butter

2 tsp vanilla

3 large bananas sliced

1 cup 7up

1 cup heavy cream

3 Tbsp powdered sugar

2 tsp vanilla

In a heavy bottom sauce pot place, sugar, corn starch, salt and milk. Heat stirring on medium high until mixture thickens and begins to bubble. Turn heat to low continuing to stir and cook for 2 more minutes. Remove from heat and pour a little of thickened mixture into lightly beaten eggs, stirring the eggs as you pour it in. Pour the egg mixture back into the pot return to burner on medium high heat, stirring, return to slow boil and cook another 2 minutes. Remove from heat and add butter and vanilla continue to stir until butter is melted. Transfer to a bowl and press plastic wrap onto top of cream mixture. Place in fridge and let cool to room temperature.

Once filling is cooled….

Slice banana’s and place in bowl with 7up, this will help your banana’s not to brown as quickly. With a slotted spoon remove banana’s onto paper towel.

In the bottom of cooled crust arrange bananas, Pour half of your cream mixture over top. Arrange the rest of your banana’s and cover with the remaining half of cream. Place in fridge.

Place the bowl and whisk attachment to your stand mixer in the freezer for about 30 minutes.

In cold bowl of mixer add heavy whipping cream, powdered sugar and vanilla. Whisk until firm peaks form.

Place whipping cream into piping bag fitted with a 2D tip. Decorate top of your pie. I added some chocolate spaghetti for decoration. Place in fridge until ready to serve!! ENJOY!! )

Spiked Shortcake Italian Soda

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Crushed Ice

4 oz Sparkling water

2 oz Strawberry Shortcake vodka

2 oz Strawberry Puree either fresh or the type you buy for mixed drinks will work

1 Tbsp Heavy whipping cream or 1/2 & 1/2

Whipping cream and a whole berry to garnish

Fill a 10 ounce glass half way with crushed ice. Add sparkling water and then vodka. Pour Strawberry puree on top and then add cream. Garnish with a dallop of made whipping cream and whole berry. To make it a virgin shortcake just omit the vodka. ENJOY 🙂

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