Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 2 egg yolks
• 1 3/4 cups all-purpose flour
• 1/2 cup fruit preserves, any flavor

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Ingredients

• CRUST:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• FILLING:
• 4 ounces semisweet chocolate, chopped
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 5 eggs
• 2 tablespoons orange juice
• 1/2 teaspoon grated orange zest

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
2. Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
3. In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
4. Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 3 tablespoons white sugar
•  
• 3 eggs, separated
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 (10 ounce) package frozen raspberries, partially thawed

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
2. Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
3. Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
4. In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
5. Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
6. Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
7. Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
8. Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
9. Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

Ingredients

• 2 cups crushed fresh strawberries
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Ingredients

• 1 (15 ounce) can canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
•  
• 1/2 cup butter, softened
• 4 (3 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/4 cup white sugar
• 1/4 cup water
• 3/4 cup vegetable oil
• 3 eggs
• 1 (8 ounce) package cream cheese, room temperature
• 1 (16.5 ounce) can blueberries, drained, juice reserved
•  
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Ingredients

• 1 (3 ounce) package raspberry gelatin
• 1/2 cup boiling water
• 1 (10 ounce) package frozen sweetened raspberries
• 1 cup vanilla ice cream, softened
• Whipped cream

Directions

1. In a bowl, dissolve gelatin in boiling water. Stir in raspberries and ice cream until blended. Spoon into two dessert dishes. Cover and refrigerate for at least 1 hour. Top with a dollop of whipped cream.

Ingredients

• 1 1/4 pounds fresh rhubarb, cut into 1 inch pieces
• 1 1/2 cups sugar, divided
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground ginger
• 3 cups vanilla ice cream, softened
• 3 (10 ounce) packages frozen sweetened raspberries, thawed

Directions

1. Line a 9-in. x 5-in. x 3-in. loaf pan with plastic wrap; set aside. In a large saucepan, bring rhubarb and 1 cup sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until thickened and rhubarb is tender, stirring several times. Remove from the heat. Cool completely, about 25 minutes, stirring several times to break apart rhubarb.
2. In a small mixing, combine whipping cream, 2 tablespoons sugar and vanilla; beat until soft peaks form. Fold into rhubarb mixture. Transfer half to a prepared pan. Cover and freeze for 1 hour. Cover and refrigerate remaining rhubarb mixture.
3. Stir ginger into ice cream; spread 1-1/2 cups over rhubarb layer. Cover and freeze for 30 minutes. Refrigerate remaining ice cream mixture. Spread remaining rhubarb mixture over the ice cream layer. Cover and freeze for 1 hour. Spread with remaining ice cream mixture. Freeze until firm.
4. For sauce, drain raspberries, reserving juice. In a blender, combine raspberries and 2 tablespoons of juice; cover and process until pureed. Press through a fine sieve; discard seeds and pulp. Stir remaining sugar into raspberry mixture. Add enough of the remaining juice to measure 1-1/2 cups.
5. Remove terrine from the freezer 15 minutes before cutting. Serve with raspberry sauce.