Cook Fillo Pastry Shells on a cookie sheet as directed on the box and let cool.
Preheat oven to 350 degrees.
Prepare crumble topping by combining butter, cinnamon, brown sugar and flour in a mixing bowl. Stir until crumble is in small chunks.
Place 20 of the Fillo Shells on a serving dish. Place about 1 tsp of Philadelphia Cheesecake Filling in each pastry shell. Top each cheesecake with about 1/2 tsp of pie filling. Place in refrigerator. Note: You will have cheesecake filling left over.
Fill 20 of the Fillo Shells with approximately 1 tsp of the pie fillings each. Fill 20 of the Fillo Shells with the other pie filling. Sprinkle crumble on top. Note: You will have pie filling and crumble left over.
Bake the miniature pies in oven until bubbly, about 20 minutes. Caution: Do not bake the Cheesecake Miniature pies.
Let cool completely.
Prepare Whipped Icing:
Place a mixing bowl in freezer for at least 5 minutes.
Beat heavy whipping cream on high speed and slowly add confectioners’ sugar. Add Vanilla.
Continue to beat on high speed until mixture forms peaks and can hold its shape.
Place Whipped Icing in a piping bag, or a Ziplock bag with the end cut off, and pipe the icing over each of the pies.
* Please do not use store brand pie filling. Buy the good stuff.
Each box contains 15 Fillo Pastry Shells
The entire container of Philadelphia Cheesecake filling would probably fill about 60 Fillo Pastry Shells. I didn’t use it all because I wanted a variety of pies. Some cheesecake filling and the pie filling can be placed into a bowl and eaten, by the cook, while baking.
Move oven rake to center position in oven. Preheat oven to 350 degrees.
Spray Bundt pan with Pam for Baking
Wash and remove stems from blueberries. Drain and let dry on paper towel.
In a small mixing bowl gently whisk together flour, salt, and baking powder.
In a small bowl stir together brown sugar, cinnamon, and pecans
In a large mixing bowl combine butter and white sugar. Beat on medium/medium high speed until mixture is creamy.
Beat one egg at a time into sugar mixture.
Add Vanilla into sugar mixture.
Slowly add flour mixture to sugar mixture; about 1/3 of flour mixture at a time and beat on low speed until combined. Scrap bowl well and beat on medium speed until fully combined.
Stir in sour cream.
Fold Blueberries into batter.
Pour approximately 1/2 of the batter into the Bundt pan.
Sprinkle about 1/2 of the cinnamon/pecan mixture over the batter in the pan.
Gently add the remaining batter to the Bundt pan. Make sure the batter in even in the pan.
Sprinkle the remaining cinnamon/pecan mixture over the batter.
Bake for 50 minutes in the preheated oven.
Check the cake the make sure it is done by sticking a toothpick in the center of the cake. If it comes out clean, the cake is done. If not, continue to bake the cake and check for doneness every 5 minutes.
Cool the cake on a wire rack for 15 minutes. Place a folded dishrag on a countertop and gently tap the Bundt pan on dishrag to loosen. Invert cake on wire rack and let cool completely.
It’s that time again when the baking starts, and the goodies head off to work. I have several Nordic Ware Bundt pans, so this year I wanted to make some Bundt cakes for the baking season. After intense research, I decided to make an Oreo Chocolate Bundt cake. I started with the recipe from Liv for Cake.
2 1/4 cups cake flour
3/4 cup Hersey Cocoa Powder
1 tsp baking soda
1 tsp salt
1/2 cup milk (room temperature)
1 cup sour cream (room temperature)
1 cup butter (room temperature)
1 1/2 cup granulated sugar
4 large eggs (room temperature)
1 tsp vanilla
12 Oreo cookies broken into chunks
Note: Room Temperature – I place the items on the counter until the butter is soften. The butter should hold it shape but easily dented. It usually takes about an hour obtain room temperature, depending on the temperature of the room and the butter.
1/2 cup Heavy Whipping Cream
1/2 cup Chocolate Morsels
Powder Sugar (if needed)
1/2 cup of Hershey White Chocolate Morsels
6 Oreo cookies crushed into crumbs
30 Oreo whole cookies (Optional)
2 12oz packages of Hershey White Chocolate Morsels (Optional)
This recipe was created after I gave up all flour and I still wanted pizza.
1 lbs. Ground Meat
1 lbs. Italian Sausage
4 Slices of Cooked Crispy Bacon crumbled
50+/- Slices of Pepperoni
20+/- Slices of Canadian Bacon (optional)
1/2 small onion chopped (optional)
1/2 bell pepper chopped (optional)
8 oz. of shredded Cheddar Cheese
12 oz. of shredded Mozzarella Cheese
Baking Dish – I usually used a deep pie dishes but any baking dishes will work.
Spoon to stir mixture
Preheat Oven to 400 degrees
Place Ground Meat in skillet and season to taste with salt, pepper, garlic powder, and onion powder. A 1/4 teaspoon of each is usually sufficient. Add Italian Sausage, Onions and Bell pepper. Cook until the meat mixture is brown.
After meat is brown add approximately 20 slices of Pepperoni and 20 slices for Canadian Bacon to ground meat mixture. This is strictly according to your taste. I usually add both to the bottom of the skillet and stir. Let the mixture simmer while you prepare a baking dish.
Layer the bottom of baking dish with Pepperoni
Cover the Pepperoni with half of the meat mixture
Cover the meat mixture with half of the Cheddar Cheese
Add another layer of Pepperoni
Cover the Pepperoni with the remaining meat mixture
Sprinkle crumbled Bacon over meat mixture
Add another layer of Pepperoni
Cover entire dish with the Mozzarella Cheese
Bake in Oven for 20 minutes at 400 degrees or until all cheese is melted and turning golden brown. I usually cook for 20 minutes and then check every 5 minutes until done.
Let sit for 5 to 10 minutes and slice and serve.
This dish maybe low carb, but it does have a lot of fat.