Paula Deen's Cream Cheese Tarts

I am a sucker for an accent, which makes me love Paula Deen all the more.  I was watching the Rachel Ray Show the other day and she was on as a guest making these fabulous treats.  I was instantly intrigued when I heard it was only 5 ingredients for the tarts.  Then I saw her whip them up lickety split and I knew that even if I didn't make dinner that day we would have treats.  The idea isn't new or ground breaking but super delicious.  I've never dared make a cheesecake because I didn't have a spring form pan, it sounded hard, I hate making graham cracker crusts and patting them down and getting it even, etc.  This alleviated all that and I don't think I sacrificed any on the taste either.

Paula Deen's Cream Cheese Tart with Raspberries but I didn't use any raspberries
Recipe from the Paula Deen on the Rachel Ray Show

12 Vanilla Wafers
2 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Granulated Sugar
2 8oz. packages Cream Cheese, softened
Topping Options: Raspberry preserves, fresh raspberries, pie filling, or whatever kind of fresh fruit you like, Cool Whip

Line a muffin tin with paper cups.  Place a vanilla wafer, flat side down, in each cup.

Beat cream cheese until fluffy.  Add sugar and vanilla mix well.  Add eggs, one at a time, beating well after each egg. 

Spoon mixture over each wafer.  I used about 2 HEAPING tablespoons per cup.

Bake at 350 (doesn't everything bake at 350?) for 20 minutes. They get real puffy like this:

As soon as you remove them from the oven the tarts will fall.  That is what you want--then they make a little bowl like shape that is perfect to hold your toppings.  Allow the tarts to cool completely before serving and adding your toppings of choice. 

Raspberries were WAY expensive at the store and the peaches smelled so heavenly, so I used a combination of peaches and strawberries.  I just cut them up and sprinkled a generous amount of sugar on them and let them sit and sort of juice up for a bit.  As if that wasn't enough, a dollop of Cool Whip on top and viola!  Heaven on earth!

I will admit I ate 2, but I wanted like 4 so I was proud of myself.  If any leftovers, I'd refrigerate them.  On the show Rachel Ray made a suggestion that you could easily add a flavoring to the cream cheese mixture (like lemon or almond extract) and have an array of flavor combinations. (I think a little lemon extract added with some fresh raspberries or blueberries would be divine). My husband who isn't a fan of cheesecake, really enjoyed this too.  He doesn't like his sweets so that is saying something :)

Enjoy!

Gooey Butter Cake

  

I apologize for the picture. I took this to a lunch with friends and this was the only piece left that I could salvage for a picture. So despite what it looks like, it tastes heavenly! You can always trust Paula Deen though, it is her recipe, and I came across it at See Jane. It is super simple to make and it is so yummy. I baked mine a little longer so it wasn't as gooey, but either way you can't go wrong. Try it out!

Gooey Butter Cake
recipe from Paula Deen via See Jane in the Kitchen

Crust:

1 yellow cake mix

1 egg

1/2 cup butter (1 cube), melted

Filling:

1 8 ounce package cream cheese, softened

2 eggs

2 teaspoons vanilla

1 stick butter, melted

3 cups powdered sugar

Combine crust ingredients and pat into a 9 X 13 pan. Beat cream cheese, eggs, and vanilla until smooth. Add butter and sugar. Mix well. Pour over crust. Bake at 350 degrees for 45 minutes.

*I liked See Jane's idea of variations with this cake. Using lemon cake mix for the crust and adding lemon juice and zest to the filling. I'll have to try that next time!

Sopapilla Cheesecake

This is one of those desserts that is so easy you think, "why didn't I think of that", but so, SO good that you think "how have I not seen this recipe floating around before now?!" One look at the ingredients tells you it is going to be a hit. You really can't screw this up, it is that simple. In fact, I was so confident that it was going to be easy and delicious that the first time I made it, I took it over to a friends house for dinner, without even trying it first! Everyone decided it was superb and were super glad it made an appearance for dessert. :) You have to try this right now! For step by step pictures check out Mommy's Kitchen.

Sopapilla Cheesecake
found on Mommy's Kitchen

2 cans crescent rolls

2-8oz Cream Cheese (room temperature)

1 1/2 cups Sugar *divided

1 tsp. Vanilla extract

1 tsp Cinnamon

1 stick butter *I only used 1/2 stick and it was plenty

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish and press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread this over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy! It was delicious served warm, but the next day straight from the refrigerator was pretty awesome too! Just like cheesecake!