Gingerbread Cheesecake Dip

I've been doing a lot of gingerbread items this fall... It's not something I normally do, and I'm not always a big fan, but it's just SO Christmas! And, let's be honest-- I love baking for other people, and it makes other people happy for me to make gingerbread things!

I saw this, and thought it would be something easy and tasty. Not time consuming, so it wouldn't be too complicated to do in the morning. (Mornings have actually been easier for me lately... sometimes.) 

This dip is VERY gingerbread-y. If you aren't a fan of gingerbread, you probably won't like this--but, you should make it anyways. The gingerbread people in your life will love you for it!

Oh, and FYI- while some dips don't really need the time to 'set' in the fridge, this one does. I actually add more cool whip than the original recommends, because it seems too thin without it. (The taste is still very strong though, so don't worry about that!)

Printable Recipe

Gingerbread Cheesecake Dip

Ingredients

• 8 ounces cream cheese, softened
• ¼ cup brown sugar
• ¼ cup powdered sugar
• 3 tablespoons molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 8 ounces Cool Whip
• Graham crackers, animal crackers, etc. for serving

Directions

1. In a large mixing bowl, beat the cream cheese until smooth, about 1 minute. Add the sugars and molasses; beat on medium speed until smooth and combined. Add the spices and mix until combined.
2. Beat in the Cool Whip until combined.
3. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers, animal crackers, etc. 

Yield/Time

Approx 4 cups (estimate)

15 minutes + cooling

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

116/ ¼ cup (estimate)

Source (for original): Food, Folks & Fun

Cherry Chocolate Chip Pie

This is the last of the pies that I made for my family Christmas in October. I was mainly thinking of my mama when I made it--she LOVES cherries, so I knew she'd like it!

Depending on if you are a bigger cherry fan or a bigger chocolate fan, it either didn't have enough cherries in it or it didn't have enough chocolate chips. ;) Add accordingly! 

Like most no-bake pies like this, it needs to be kept refrigerated or frozen. Personally, I've tried freezing them, and I really prefer that! Let a slice sit on the counter for a few minutes, and it's the PERFECT consistency! 

Comments are loved! Tell me about your favorite no-bake pie!

Printable Recipe

Cherry Chocolate Chip Pie

Ingredients

• 1 8” graham cracker pie crust
• 8 ounces cream cheese, softened
• 21 ounces cherry pie filling
• 1 cup powdered sugar
• 4 ounces Cool Whip
• 1¼ cup mini semisweet chocolate chips

Directions

1. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in Cool Whip. Carefully fold in pie filling and 1 cup chocolate chips, only until combined.
2. Spread into pie crust, then sprinkle with remaining chocolate chips.
3. Refrigerate 4 hours before serving. Keep refrigerated. 

Yield/Time

15 minutes + cooling

12 (small) pieces or 8 (regular) pieces

Nutrition Facts

369 (12 ct) or 553 (8 ct)

Source (for original): Passion for Savings

Nutella Pie

You guys know about my love for Nutella. My serious, unending love for Nutella. So, when I saw a recipe for no-bake Nutella pie as I was looking for things to make for family Christmas... I decided to just adapt my peanut butter pie recipe for Nutella!

I posted earlier in the week about the Peanut Butter Pie. This Nutella Pie is very similar--if you look, there are only very minor differences. I cut down on the milk--the consistency of Nutella is thinner than peanut butter, so that was a needed change. Even with that it's a bit thinner than I wanted, so beating it just a bit extra helps.

This is just as great as the peanut butter... but satisfies my Nutella cravings. ;)

Printable Recipe

Nutella Pie

Ingredients

• 1 graham cracker pie crust
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 1 cup Nutella
• 2 tablespoons milk
• 8 ounces Cool Whip

Directions

1. Beat together cream cheese, powdered sugar, Nutella, and milk. Beat together for a minute or two, until thickened. Fold in Cool Whip. 
2. Spread into graham cracker crust. 
3. Refrigerate for 2 hours or until firm. Refrigerate again after serving. 

Yield/Time

1 pie (12 small pieces or 8 regular)

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

350 (12 pieces), 525 (8 pieces)

Source (for original): longtime friend

Peanut Butter Pie

My family's Christmas was this past weekend, and I always volunteer to bring a dessert or three. (Yes, we celebrate quite early, but my grandparents go to Florida entirely too early every year; we have to celebrate early.) This year I opted to bring some no-bake pies. Peanut butter, of course, that's always a hit whenever I take it to a party. Then I experimented a bit--Nutella Pie, and Cherry Chocolate Chip. Everyone seemed to enjoy them! I'll post those recipes another day. :)

I love no-bake pies. (Like the Oreo Cream Pie I made for my birthday!) As a general rule, they are easy, everyone likes them, and they are FUN!

This is a recipe I originally got a few years ago, from a friend and co-worker. Someone gave it to her father, because her family loves the one that a local restaurant serves. I've been making it ever since! (Personally, I think it's better than the restaurant.) I love it!

If you're looking for something EASY and delicious, try this!

Printable Recipe

Peanut Butter Pie

Ingredients

• 1 graham cracker pie crust
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 1 cup peanut butter
• 3 tablespoons milk
• 8 ounces Cool Whip
• Crushed chocolate, if desired
• Chocolate syrup, if desired

Directions

1. Beat together cream cheese, powdered sugar, peanut butter, and milk. Fold in Cool Whip.
2. Spread into graham cracker crust. Top with chocolate, if desired. 
3. Refrigerate for 2 hours or until firm. Refrigerate again after serving. 

Yield/Time

1 pie (12 small pieces or 8 regular)

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

337 (12 pieces), 506 (8 pieces)

Source (for original): a long-time friend

Chocolate Chip Cookie Dip

The last few years, we've had a cookout at my Mom's house after the 4th of July parade. This year, I was really debating on what to make. Somehow, this whole holiday snuck up on me, and I didn't really have the time to make cookies, which is my usual go-to thing to bring. (The type of cookie always varies, but I'm guaranteed to bring something sweet to a family gathering!) I had planned on making watermelon bars, but since that was not a guaranteed success I wanted something else too. (And that was a good plan.... because the bars were a flop. The graham cracker crust was super soggy. Oh well, live & learn.)

I had grabbed some mini chocolate chips awhile ago at the grocery store for when I finally decided to make this cookie dip recipe I had seen, so when I was searching for something to make at the last minute I actually had them on hand! Chocolate Chip Cookie Dip with graham crackers; I thought I couldn't go wrong here!

AND, I was right! This dip is amazing! Very sweet, so I wouldn't recommend serving it with something too sweet (most cookies would be out, but it went great with graham crackers). Apples, graham crackers, nilla wafers, or some shortbread cookies would be great. (Or, just eat with a spoon. If you are serving this at a picnic/party, that would probably be frowned upon though. Given that I am 9 months pregnant I think I would've gotten away with it if I had tried, but I would not recommend that for everyone.) 

(Sorry for the shaded picture.... realized once the picnic 

started that I didn't have a picture of this yet!)

Chocolate Chip Cookie Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 1/2 teaspoon vanilla
• 8 ounces cream cheese
• 1/2 cup powdered sugar
• 3/4 cup mini chocolate chips
• Apples, graham crackers, nilla wafers, shortbread cookies, etc.

Directions

1. In a small saucepan melt the butter over medium-low heat. Slowly mix in the brown sugar, stirring until dissolved. Remove from heat and add vanilla. Let cool.
2. Meanwhile, cream together cream cheese and sugar. Beat on high for 2-3 minutes. Slowly add in the cooled butter mixture; mix on high for another minute. Mix in chocolate chips.
3. Put in small bowl; refrigerate until set. (I made this before the parade, and left it in the fridge til we ate, and that was a few hours later. I really have no idea how long it takes to set. I would guess that you could serve it within 1/2 hour or so, but plan on enough time to let it set/cool for awhile the first time you make it.)
4. Serve with graham crackers, apples, nilla wafers, shortbread cookies, etc.

Yield/Time

10 servings

15 minutes + set time

Source (for original): Your Homebased Mom

Candy Bark

Originally published 11/1/13, updated 10/30/16

There are some people who, whether it's from years or practice or God-given talent, can appear to throw a bunch of random foods together & have it turn out amazing. I grew up watching my Mama & Grandma do that, and I have to admit it drives me crazy sometimes. Which makes me a filthy hypocrite, because I do it all the time. Not usually with baking (that's harder to correct when the cookies are already in the oven) but with most of my entrees. Even if I am 'following' a recipe, I usually just guess. 1 cup of veggies? Eh, that looks like enough corn. 1/3 cup of milk? Here, I'll pour some in. Hmm, that looks too thick, let's add more. However, it really makes it hard to duplicate something if you don't know how much of anything was used.

That being said... what I am about to post isn't really a recipe.  More of an idea. And you don't have to be THAT kind of cook to make it. Promise.

I've seen candy bark all over: melt some chocolate (or vanilla) candy coating, spread it out in a pan (or in candy molds), put a bunch of yummy stuff (sometimes following a theme) on top (or in the candy itself), then let it harden & break it into pieces (unless you used the candy molds, then if you break it I think you missed the point). Get the idea? Super easy, fun, and you can do whatever you want with it. 

For some reason, I've never done this before. Growing up, I helped Mama make chocolate-covered pretzels (and Ritz bits, and whatever else we could convince her to dip), but I don't recall ever using candy coating to make something like this.  I've seen it many times, and thought 'oh, I need to get some candy coating so I can do that,' but then I never actually did it. Finally, when I saw The Pioneer Woman posting about it, I remembered to put it on my grocery list so I could.

Remember when I said this isn't really a recipe? I did write it in a recipe, but the only thing I actually measured was the candy coating... and that's only because I used half a block. The rest I recorded in recipe format just to have an idea of how much was used. (And wrote down so I can use this theme again.... peanut butter & chocolate!!!)

Use whatever you have on hand, or whatever flavors or themes you like. It's good to have some salt (or this could get way too sweet way too fast), but you can do whatever your little heart desires.

When I saw the idea recently, I liked how she put it on graham crackers--it makes a nice base. The Reese's Pieces go well with the chocolate/peanut butter theme, and the pretzels add a nice crunch along with the salt. Some other ideas would be to use M&M's, candy bars broken into pieces, used wafers as a base, various nuts, etc.

So, what are you going to put on/in your candy bark? 

Printable Recipe

Candy Bark

Ingredients (remember, I didn't actually measure any of this)

• 8 ounces chocolate candy coating
• 1 cup peanut butter chips
• 3 graham crackers
• 2 tablespoons peanuts
• ¼ cup broken stick pretzels
• ¼ cup Reese’s Pieces

Directions

1. Melt candy coating & peanut butter chips in a double-boiler. Meanwhile, break half of the peanuts into smaller pieces.
2. Place aluminum foil in a 8”x8” baking pan, going at least 1” up all sides. Place graham crackers as close as possible in dish, breaking into pieces as needed.
3. Once chocolate & peanut butter is melted, spread over the graham crackers, making sure to cover crackers entirely. Spread toppings over chocolate, one at a time, spreading each out evenly.
4. Let harden, then break into small (or large!) pieces. Enjoy!

Yield/Time

15 minutes
Approximately 24 chunks

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

117/chunk (based on 24)

Source (for original): Pioneer Woman
Remember, comments are loved! What would you put on your candy bark?