Sugar Cookie Cherry Cheesecake

 

Ingredients

The Crust:

• 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

• 4-8oz. blocks of Cream Cheese..softened
• 4 Eggs
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

CLASSIC CUCUMBER, ONION, AND TOMATO SALAD

 

CLASSIC CUCUMBER, ONION, AND TOMATO SALAD

INGREDIENTS:

• 1 large cucumber, thinly sliced
• 2 medium tomatoes, chopped or wedged
• 1/2 red onion, thinly sliced
• 2 tablespoons vinegar (white or apple cider)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: fresh dill or parsley

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INSTRUCTIONS:

1. Place cucumber, tomato, and onion in a large bowl.
2. Drizzle with vinegar and olive oil.
3. Add salt and pepper to taste.
4. Toss everything gently to combine.
5. Refrigerate for 20–30 minutes before serving.

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Enjoy cold as a refreshing side dish!

Would you like the creamy or Mediterranean version in large print as well?

NO-BAKE BANANA SPLIT CAKE

 

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NO-BAKE BANANA SPLIT CAKE

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INGREDIENTS

CRUST:

• 2 cups graham cracker crumbs
• 1/3 cup unsalted butter (melted)
• 1 teaspoon salt

CREAM LAYER:

• 16 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) container whipped topping (like Cool Whip), divided

FRUIT & TOPPINGS:

• 3–4 bananas (sliced)
• 1 (20 oz) can crushed pineapple (well-drained)
• 1–2 cups strawberries (sliced)
• Chocolate syrup (for drizzle)
• Chopped nuts (optional)
• Maraschino cherries or fresh strawberries (for garnish)

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INSTRUCTIONS

1. MAKE THE CRUST:
   Mix graham cracker crumbs, melted butter, and salt.
   Press into bottom of 9x13-inch dish. Chill.

2. MAKE THE CREAM LAYER:
   Beat cream cheese and sugar until smooth.
   Add vanilla. Fold in HALF the whipped topping.
   Spread over crust.

3. ADD FRUIT:
   Layer sliced bananas over cream layer.
   Spread drained pineapple on top.
   Add sliced strawberries.

4. TOP IT OFF:
   Spread remaining whipped topping.
   Drizzle with chocolate syrup.
   Sprinkle with chopped nuts (if using).
   Add cherries or strawberry garnish.

5. CHILL:
   Refrigerate at least 4 hours or overnight.
   Slice and serve chilled!

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Would you like a downloadable or printable version as a PDF?

CUCUMBER SALAD RECIPE

 

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CUCUMBER SALAD RECIPE

INGREDIENTS:

• 3 SMALL CUCUMBERS (SLICED OR CUBED)
• 1 CUP CARROTS (BOILED & CUBED)
• 1 CUP PINEAPPLE CHUNKS
• 1/2 CUP MAYONNAISE
• 2 TABLESPOONS CONDENSED MILK
• PINCH OF SALT
• OPTIONAL: 1 TSP LEMON JUICE OR VINEGAR

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INSTRUCTIONS:

1. PREPARE THE VEGETABLES:
   WASH AND CUT CUCUMBERS. BOIL CARROTS UNTIL TENDER. COOL THEM.

2. MAKE THE DRESSING:
   MIX MAYONNAISE AND CONDENSED MILK. ADD SALT AND LEMON JUICE (OPTIONAL).

3. MIX EVERYTHING:
   COMBINE CUCUMBERS, CARROTS, AND PINEAPPLE IN A BOWL.
   POUR DRESSING OVER AND MIX WELL.

4. CHILL & SERVE:
   REFRIGERATE FOR 30 MINUTES BEFORE SERVING.

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CRISPY HOMEMADE EGG ROLLS

 

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INGREDIENTS

• 1 POUND GROUND BEEF OR PORK
• 2 CUPS SHREDDED CABBAGE
• 1/2 CUP SHREDDED CARROTS
• 1/4 CUP CHOPPED ONION
• 2 CLOVES GARLIC, MINCED
• 1 TABLESPOON SOY SAUCE
• 1/2 TEASPOON GROUND GINGER
• EGG ROLL WRAPPERS
• VEGETABLE OIL FOR FRYING
• SALT & PEPPER TO TASTE

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INSTRUCTIONS

1. COOK MEAT IN A SKILLET UNTIL BROWNED.
2. ADD ONION, GARLIC, CABBAGE, AND CARROTS. COOK UNTIL SOFT.
3. STIR IN SOY SAUCE, GINGER, SALT, AND PEPPER.
4. LET FILLING COOL SLIGHTLY.
5. PLACE 2 TABLESPOONS OF FILLING IN CENTER OF EACH WRAPPER.
6. FOLD AND ROLL TIGHTLY. SEAL WITH WATER.
7. HEAT OIL TO 350°F (175°C).
8. FRY EGG ROLLS FOR 3–5 MINUTES OR UNTIL GOLDEN BROWN.
9. DRAIN ON PAPER TOWELS.
10. SERVE HOT WITH DIPPING SAUCE.

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Let me know if you'd like a baked or air fryer version of this recipe too!

Fluffy Japanese Soufflé Pancakes Recipe 🍽️🥞

 

These fluffy pancakes in the image are Japanese-style soufflé pancakes — super airy and light! Here's a fun and easy recipe with emojis:

Fluffy Japanese Soufflé Pancakes Recipe 🍽️🥞

Ingredients 🛒

• 2 large eggs 🥚🥚
• 2 tbsp milk 🥛
• 1/4 tsp vanilla extract 🍦
• 1/4 cup all-purpose flour 🌾
• 1/2 tsp baking powder 🧂
• 2 tbsp sugar 🍬
• A pinch of salt 🧂
• Oil or butter for greasing the pan 🧈

Instructions 👩‍🍳

1. Separate the eggs – yolks in one bowl, whites in another. 🥚➡️🥣
2. To the egg yolks, add milk and vanilla extract. Mix until smooth. 🥄
3. Sift in flour and baking powder. Mix gently until just combined. 🌬️
4. In a clean bowl, beat egg whites with sugar and a pinch of salt until stiff peaks form. This makes them fluffy! ⛅️
5. Gently fold egg whites into the yolk mixture — do it in batches and be careful not to deflate the air. 🔁
6. Heat a non-stick pan over low heat and grease it lightly. 🧈🔥
7. Using a piping bag or spoon, pour batter into thick, round shapes. You can stack more batter on top to build height. 🥞⬆️
8. Cover with a lid and cook for about 4-5 minutes per side. Flip gently! 🔄
9. Once golden and cooked through, serve warm with syrup, fruit, or whipped cream. 🍓🍯🍦

Enjoy your soft and bouncy pancakes! Would you like a printable version or an image guide to go with it?

PINEAPPLE COCONUT GOD BLESS AMERICA CAKE

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PINEAPPLE COCONUT

GOD BLESS AMERICA CAKE

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INGREDIENTS

• 1 (20 oz.) can crushed pineapple (with juice)
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans or walnuts (optional)

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FROSTING (Optional but delicious!)

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1/2 cup shredded coconut
• 1/2 cup chopped nuts
• 1 tsp vanilla extract

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INSTRUCTIONS

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix crushed pineapple (with juice), eggs, oil, and sugar.
3. Stir in flour, baking soda, and salt until combined.
4. Fold in shredded coconut and nuts.
5. Pour batter into a greased 9x13-inch baking dish.
6. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.

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FOR THE FROSTING:

1. In a saucepan, combine butter, sugar, and evaporated milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil for 3–5 minutes, then remove from heat.
4. Stir in coconut, nuts, and vanilla.
5. Pour warm frosting over warm cake.

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