Easy recipes

Strawberry Shortcake Cheesecake Cups

Ingredients:

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy whipping cream

1 cup graham cracker crumbs

1/4 cup melted butter

2 cups fresh strawberries, diced

2 tbsp granulated sugar (for the strawberries)

1 cup whipped cream (for topping)

Fresh mint leaves (optional, for garnish)

Directions:

In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated with the butter.

Divide the graham cracker mixture evenly among the bottoms of small cups or jars (about 6-8 cups). Press down gently with the back of a spoon to form a crust layer.

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Spoon or pipe the cheesecake mixture on top of the graham cracker crust in each cup, smoothing the top with the back of a spoon.

In a small bowl, toss the diced strawberries with the granulated sugar. Let them sit for about 10 minutes to release some of their juice.

Spoon the sweetened strawberries on top of the cheesecake layer in each cup.

Top with a dollop of whipped cream and garnish with fresh mint leaves, if desired.

Refrigerate the cups for at least 2 hours before serving to allow the flavors to meld together.

Cinnamon Sugar Crescent Roll Pizza

Ingredients:

1 can (8 oz) refrigerated crescent roll dough

2 tbsp unsalted butter, melted

1/4 cup granulated sugar

1 tbsp ground cinnamon

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/4 cup mini chocolate chips (optional)

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Unroll the crescent roll dough and spread it out on the prepared baking sheet, pinching the seams together to form a rectangular crust.

Brush the dough with melted butter, making sure to coat it evenly.

In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture generously over the buttered dough.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the dough is fully cooked.

While the dough bakes, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Once the crescent roll crust has cooled slightly, spread the cream cheese mixture evenly over the top, leaving a small border around the edges.

If desired, sprinkle mini chocolate chips over the cream cheese layer for an extra touch of sweetness.

Slice into squares or strips and enjoy your warm, gooey cinnamon sugar crescent roll pizza!

Lunchroom Ladies Brownies - 50-Year-Old Recipe!

Ingredients:

1 cup of butter (softened)
2 cups of granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup of chopped walnuts (optional)

Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, cream together the softened butter and sugar until smooth and fluffy.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

If using walnuts, fold them into the brownie batter.

Pour the brownie batter into the prepared baking pan, spreading it evenly.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the brownies to cool in the pan before cutting them into squares.