Blueberry Buckle

This recipe is from                                   

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter
  1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
  2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Lemony White Chocolate Cheesecake

I got this recipe from my friend Julie, who got if from our mutual work friend, Lisa.   It’s on the Taste of Home website, too. 

  •  1 ¼ cups all-purpose flour
  • 2 Tablespoons confectioners’ sugar
  • 1 teaspoon grated lemon peel
  • ½ cup cold butter, cubed
  • 1 teaspoons grated lemon peel
  • Filling:
  • 4 packages (8 oz each) cream cheese softened
  • 1 ¼ cups sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons lemon juice
  • 2 Tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 10 squares (1 oz each) white baking chocolate, melted and cooled

 Place a 9-inch spring form pan on a double thickness of heavy duty foil (about 18 inches square).  Securely wrap foil around pan.  Set aside.

In a small bowl, combine the flour, confectioners’ sugar and lemon peel; cut in butter until crumbly.  Press onto the bottom and 1 in. up the sides of prepared pan.  Place on a baking sheet.  Bake at 325 for 25 to 30 minutes or until golden brown.  Cool on a wire rack.

 In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended.  Add eggs.  Beat on low speed just until combined.  Stir in white chocolate and lemon peel.  Pour into crust. 

 Place pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 degrees F for 65-85 minutes or until center is just set and top appears dull.  Remove pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan before slicing.  Yield: 12 servings.

Spanish Flan

“The distance is nothing when one has a motive.” –Jane Austen, Pride and Prejudice

This is a dessert Adam had in Puerto Rico.  I promised him I would make it for him so I’d better do it.


  • 1 cup white sugar
  • 3 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 60 minutes. Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.

Oreo Truffles

Oreo Truffles

1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark
Chocolate chips or chocolate bark for drizzling

Mix crushed Oreos and cream cheese until well-combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled.

Chocolate Ribbon Pie

4oz. Cream Cheese, softened
2 Tbsp. Sugar
1 Tbsp. Milk
1 (8oz.) Tub Cool Whip, Thawed
1 (6oz. or 9-inch) Prepared Chocolate Flavor Crumb Crust
2 Cups Cold Milk
2 (4 Serving Size pkg.) Chocolate Flavor Instant Pudding and Pie Filling
1 Chocolate Candy Bar

Beat Cream Cheese, Sugar and 1 Tbsp. milk in large bowl until smooth. Gently stir in half of the whip topping. Spread over crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whick 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread or dollop remaining whip topping over pudding layer. Garnish with shaved chocolate.

Homemade Oreos

2 boxes Devil’s Food cake mix         
1 1/2 c. shortening
4 eggs

2 Tbsp. margarine
2 oz. cream cheese
1 c. powdered sugar
1/4 tsp. vanilla

Mix together: cake mix, shortening, eggs. Roll into one-inch balls and place on greased cookie sheet. Bake for 10 minutes at 350 degrees. Let cool completely.

Filling: beat all filling ingredients together. Ice a cookie and place another on top, creating a sandwich.

Chocolate Trifle


  • 1 (19.8 ounce) package brownie mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (1.5 ounce) bar chocolate candy


  1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Reviewed on Jun. 10, 2007 by ROXANNE323   
WOW! I made this two times – once exactly according to recipe, and second with a few alterations. The recipe version was fantastic, and I did not think it was too sweet. It was very rich, and I thought there was a strong cool whip flavor, and not enough chocolate. Nonetheless, it was delicious and everyone agreed. The second time I followed some suggestions here, and the dessert won me first place in a contest this weekend! I mixed the pudding and water, and in a separate bowl whipped 1/2 pint heavy cream and 3 tbsp sugar, then folded in the cream with the pudding/water. I also did use the french vanilla cool whip in place of the plain (12 oz). So, I layered brownies, caramel, heath toffee bits, chocolate whipped cream, and french vanilla cool whip. Repeat! It was PHENOMENAL. I had so many requests for the recipe, and I saw numerous people going back for 2nds and 3rds. It was a major hit, and will be a staple dessert dish for me! Thank you!!  –This is an Allrecipes favorite.

Peanut Butter Rice Krispies

This is another little cookie bar recipe I got when I was first married.


  • 24 marshmallows
  • 1/4 cup butter
  • 1 cup peanut butter
  • 4 cups Rice Krispies

Melt the marshmallows, butter, and peanut butter in a double boiler until all ingredients are blended.  Pour over the cereal, mix well and press into a 10×15 baking dish.  Cut into bars.

Crunch Bars

This is an easy and yummy dessert bar recipe that I got when I was first married.

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 2 cups milk chocolate chips
  • 1 cup butterscotch chips
  • 5 cups crisp rice cereal

In a large pan, mix the sugar, corn syrup, and peanut butter over medium heat until sugar is dissolved.  Remove from heat.  Stir in the chocolate chips, butterscotch chips and cereal.  Spoon the mixture into a buttered 9×13 pan.  Spread with the buttered back of a large spoon.  Cut into bars.


“How much sooner one tires of anything than of a book!” –Jane Austen, Pride and Prejudice

I got this recipe when I was first married.

  • 1 quart chocolate milk
  • 2 egg yolks
  • 1 1/2 cups sugar

Blend together.  Freeze.  Insert sticks when partially frozen.