Preheat your oven to 350 degrees. Take a large mixing bowl out and place the cream cheese and sugar in it. Using a hand mixer, beat them together until it’s a smooth mixture (we had ours on low speed). Add the eggs into the bowl, continuing to beat on low just long enough for everything to get blended together (make sure you scrape the bottom, some of the cream cheese will stick to the bottom otherwise). Pour the cheesecake batter into the crust. Take 1/2 cup of the raspberry pie filling and by the tablespoonful, drop it over the cheesecake batter. Cut through the batter using a knife to create a swirl*.
Place the pie in the oven to bake for 35 to 45 minutes or until the filling is set (we went with 38 minutes). Place the leftover raspberry in a covered container and place it in the fridge until the cheesecake is ready to be served.
Place the pie on a wire rack and let it cool for 1 hour before placing it in the fridge for 2 hours, only covering the cheesecake once it feels like it’s completely cooled. Top individual portions with extra raspberry pie filling.
*You could follow their instructions and create swirls but you could also try and create other designs with the raspberry pie filling like this idea for Valentine’s Day:
We’re used to eating no-bake cheesecake so we weren’t sure what to expect with this but it turned out great ! The cheesecake had this wonderful creaminess to it and the crust provided a nice crunchy contrast. It may not be the fastest dessert you could make, but we think this is a fairly easy dessert to serve on Valentine’s Day or any day really that you’ve got a hankering for cheesecake !
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
4 mini graham cracker piecrusts (from a 4-oz. pkg.)
¾ cup heavy cream
2 Tbsp. powdered sugar
1 tsp. lemon zest
Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.
This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 large yellow onion, minced
2 celery ribs, minced
1 large Russet potato, cut into ¼-inch dice
3 garlic cloves, minced
1 tablespoon dried savory or marjoram (we used dried marjoram)
8 ounces mushroom, chopped (we used cremini mushrooms)
½ cup dry red wine (we used a cabernet sauvignon)
2 cups cooked or canned lentils (we used cooked lentils)
1 cup vegetable broth (we used Swanson Organic vegetable broth)
½ cup old-fashioned rolled oats
2 tablespoons tomato paste
1 teaspoon sugar (we used organic cane sugar)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
Salt (we used kosher salt) and freshly ground black pepper)
2 vegan pie crusts (we used Wewalka Pie Crust)
Your favorite cranberry sauce or chutney, to serve
Pour the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, toss in the onion, celery, potato and garlic, stirring frequently for 5 minutes or until the vegetables have softened. Add the marjoram, mushrooms and wine to the skillet, stirring to combine. Let the mixture cook for 3 minutes. Add in the lentils, broth, oats and tomato paste, stirring to combine. Turn the heat down to low and let the skillet mixture simmer for 20 minutes or until the mixture’s thickened, stirring now and then during that time (it took us less than 20 minutes).
Mix the sugar, cinnamon, nutmeg, and allspice into the skillet, seasoning the skillet mixture with salt and pepper afterwards. Take the skillet off the heat and allow the food to cool down. Once cool, take a bite and see if it needs any extra seasoning (ours didn’t).
Preheat your oven to 400 degrees. Take a 9-inch pie plate out and line it with one of the pie crusts. Add in the cooled lentil mixture, spreading it out evenly. Place the remaining pie crust over the lentil mixture, trimming and fluting the edges of the pie crust afterwards. Cut some slits into the top crust and place the pie in the oven for 40 to 45 minutes or until the crust looks nicely browned (we baked ours for 44 minutes). Pull the pie out of the oven and let it cool for 15 minutes before slicing it. Serve the pie when it’s warm or at room temperature with the sauce/chutney.
We enjoyed this even without the chutney or cranberry sauce ! This recipe was supposed to be inspired by meat pies from Quebec and while we’ve never tried actual meat pies, this lentil pie was delicious ! The spices gave this a warm, comforting feeling while you’re eating this and the crust was nice and flaky. While the portions are small (and may not serve 6 depending on your appetite), we thought this was very filling and great to eat when it’s cold outside !
We got this recipe from “One-Dish Vegan” by Robin Robertson.
We weren’t paid in any form to promote Swanson, Wewalka, or the cookbook (and its author).
2 packages refrigerated cinnamon rolls (such as Pillsbury Grands; 17.5 oz. each), separated, reserve icing (we used Pillsbury Grands)
1 lb. frozen peaches, thawed, chopped, and drained (we chopped ours into roughly ¾-inch pieces)
¼ cup each packed light brown sugar and granulated sugar
2 tsp. cornstarch
1 tsp. fresh lemon juice
½ tsp. ground cinnamon
1/8 tsp. each ground nutmeg and kosher salt
3 Tbsp. packed light brown sugar
2 Tbsp. granulated sugar
½ tsp. ground cinnamon
1/8 tsp. kosher salt
3 Tbsp. unsalted butter, melted
½ cup all-purpose flour
Preheat your oven to 400 degrees. Take a 12-cup muffin pan out and spray it with nonstick cooking spray.
Take each cinnamon roll and pat it out on the counter first before pressing it into and up the sides of the muffin cups.
Take a large mixing bowl out and stir the filling ingredients together in it. Divide the filling between the crusts (we used about 1 ½ tablespoons per pie).
Add the brown sugar, granulated sugar, cinnamon and salt to a small mixing bowl, stirring to combine. Stir in the melted butter next, followed by the flour. Stir until moist clumps form, sprinkling it over the pies afterwards.
Place the pan in the oven for 13-15 minutes or until the pies are bubbly and the topping looks golden (we cooked ours for 15 minutes). (If your filling is close to the top then it may start to spill over during cook time so we’d suggest laying a sheet of aluminum foil out on the rack below to catch any drippings.) Let the pies rest in the pan for 5 minutes before taking them out of the pan and placing them on a cooling rack.
Heat up the icing in the microwave just enough to make it pourable and drizzle it over the pies afterwards* (we used a fork to drizzle the icing over the pies).
*Drizzling on the icing does make the pies look prettier but we think the pies taste good even without the icing.
The filling is pleasantly sweet and the cinnamon and nutmeg helped give it that extra pop of flavor that makes the filling good enough to eat all on its own. The cinnamon roll was a great substitute for a pie shell. It was pillowy but still firm enough to hold the filling. With the shape formed in the muffin tin, it makes it so easy to carry this peachy treat in your hands. One might be filling for you but you’ll want to eat more than that.
This recipe came from Cuisine At Home.
We weren’t paid in any form to promote Pillsbury or Cuisine At Home.
1 ½ cups fresh lime juice (we used Key lime juice)
1 teaspoon vanilla extract
½ teaspoon salt
2 (8-ounce) containers frozen whipped topping, thawed (we used Cool-Whip)
Garnish: lime slices
Preheat your oven to 350 degrees.
Take a large mixing bowl out and mix together the graham cracker crumbs, sugar and melted butter in it until thoroughly combined. Take a rimmed 15 x 10-inch baking sheet out and press the crumb mixture into the bottom and up the sides.
Stick the sheet in the oven to bake for 10 minutes or until the crust is lightly browned. Let cool completely.
In another large mixing bowl, whisk together the following ingredients until combined: condensed milk, eggs, lime zest, lime juice, vanilla and salt. Let the mixture sit for 10 minutes (it’ll start to thicken during this time). Pour the mixture into the crust, spreading it out evenly.
Stick the pan back in the oven for 10 minutes or until the mixture sets. Let it cool completely on a wire rack.
Loosely cover the dish and place it in the fridge so it’ll be cold before serving, anywhere from 4 hours to 3 days. Just before you’re ready to eat, spread the whipped topping on and garnish with a lime if you want.
A great dessert but can’t eat a lot at one time. It’s tart (pucker power !) and sweet at the same time. It’s nice to have the contrasting textures of the smooth filling and crunchy crust. We used Key lime juice to keep the pie true to its name. We never timed it, but by the time we got the juice needed from the Key limes, mommy and I had swimmers fingers, they were so wrinkled up ! We suppose you could use regular limes to speed up the process of getting the juice.
This recipe came from Cooking With Paula Deen.
We weren’t paid in any form to promote Cool-Whip or Cooking With Paula Deen.
1 (5.1 oz.) Jell-O Vanilla Instant Pudding & Pie Filling
2 ¾ cup cold whole milk
¼ cup creme de menthe (we used DeKuyper Creme de Menthe)
Whipped cream in a can (we used Reddi Wip)
Take a large mixing bowl out and mix the instant pudding mix, milk and creme de menthe together with a whisk for 2 minutes. Let it set up for 5 minutes before spreading it out in the pie crust. Cover and refrigerate until cold, a few hours or so.
When you get ready to serve, apply dollops of whipped cream around the border of the pie and sprinkle green sugar over the whipped cream dollops. Serve immediately.
This looked really pretty in the pie pan but it became a hot mess once we tried to get our individual servings. Even though it was delicious, it was loose and looked like a loose green blob on our plates. It did have a nice mint flavor though. This was our fist attempt at this original recipe and once we get it the way we want it to be, we’ll give you an update on that.
This was our original recipe.
We weren’t paid in any form to promote Jell-O, Oreo, DeKuyper or Reddi Wip.
¼ tsp. pepper (we used freshly ground black pepper)
2 cups vegetable broth
1 can (15 oz.) chickpeas, rinsed and drained
Move your oven rack down lower (we went for the shelf directly below the middle) and preheat your oven to 400 degrees. Take a 9-inch pie plate out and unravel one of the pastry sheets onto it. Cut off any extra pastry that’s extending beyond the rim. Line the pastry with parchment paper, filling the bottom portion with pie weights or dried beans (we used dried lentils that we had on hand). Stick the pie plate in the oven to cook for 15 to 20 minutes or until the edges of the pie pastry have a light golden brown appearance. Take the paper and weights out, sticking the pie plate back in the oven for an additional 5 minutes. Place the plate on a wire rack to cool.
While the pie pastry’s cooling, take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted, toss in the onions, celery and carrots, cooking for 5 minutes. Now add in the potatoes and peas, cooking for 5 to 7 minutes or until the vegetables are tender. Whisk in the following ingredients, turning the heat up to medium-high afterwards: flour, poultry seasoning, turmeric, salt and pepper. Now whisk in the broth, bringing the mixture to a boil. Continue cooking for another 4 to 6 minutes or until the mixture looks like it’s thickened up, stirring constantly during that time. Turn the heat down, stirring in the chickpeas afterwards. Take the skillet off the heat now.
Place the skillet mixture in the cooled crust. Unravel the other pastry sheet and place it over the filling. Trim off any pastry extending beyond the rim and cut a few slits in the top pie dough.
Stick the pie in the oven for 15 minutes or until the pie crust on top looks golden. Let the pie cool for 5 minutes before serving.
Makes 6 servings.
This really was a hearty, filling dish that’s perfect for eating on a cold day. The top pie crust didn’t look as golden all over as we wanted it to but when we ate it, it felt like it was cooked through. It never said anything about changing the oven rack but that’s what we had to do in order to get some color (we had to move it onto the middle rack to get any golden look to the pie crust). After the top pie crust had been cooking for at least 30 minutes, we pulled the potpie out in fear that we were going to burn the bottom or totally dry the dish out.
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.