Stacey's Savory & Sweet Home Cooking

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Peanut Butter & Chocolate Chip Oreo Cheesecakes

Posted by Stacey @ Savory & Sweet on May 2, 2012 at 8:45 AM Comments comments (0)

My boyfriend does not like desserts. Not even cakes and even some cookies! I know it's hard to believe. But, there are a few exceptions, like these for example. He actually ate more than one! They are that good. And sooo easy to make!

Inspired by Lauren's Latest Individual Oreo Turtle Cheesecakes


12 Oreo Cookies

12 Cupcake Liners

1 8oz Cream Cheese, room temp.

1 Egg

1/4 Cup Sugar

1/2 Teaspoon Vanilla Extract

1/3 Cup Mini Chocolate Chips

1/3 Cup Peanut Butter Chips, (or less, enough for sprinkling.)


Preheat oven to 325 degrees.

Place liner in cupcake tin, along with one cookie in each liner.

In a bowl, cream together cream cheese and sugar. Stir in egg and vanilla. Once combined, using mixer, mix until there are no lumps.

Spoon mixture into cupcake liners about 3/4 full. When all are filled, give cupcake tin a slight shake back and forth to even out the filling.

Place in oven and bake for about 15-18 minutes, until set. When out of oven, remove cupcakes and place on cooling rack. Sprinkle the top with mini chocolate and peanut butter chips. Let cakes cool to room temperature.

Peel liners and place in fridge for at least an hour. (If you can refrain yourself from eating them before then!)

Good vs. Evil Strawberry Trifle (Angel Food Cake & Devils Food Pudding)

Posted by Stacey @ Savory & Sweet on April 30, 2012 at 10:40 AM Comments comments (2)

Who doesn't love a trifle? Layer upon layer of any dessert goodness of your own choosing? It doesn't get much better than that. This will satisfy all of your sweet tooth senses. Fudgy brownie, soft angel food cake, decadent devils food pudding, whipped cream...I know, you're already drooling! :)

Recipe Courtesy of Amy Florentino.


1 Box Angel Food Cake, baked per directions on box

1 3.5oz Box Devil's Food Pudding, made to directions on box

1 Box Brownie Mix, baked to directions on box

1 8oz Container Cool Whip

1 16oz Container Strawberries, sliced

1 Heath Crunch Bar, crushed


Bake angel food cake & brownies according to directions on box. (Tip: Slightly undercook brownies so they come out extra gooey and fudgey.) Once out of oven, set aside to cool. In a bowl combine ingredients to make devils food pudding, and leave aside. In a trifle dish, start with a layer of angel food cake. It's ok to cut up pieces into size that fit. Next, a layer of brownies, and then a layer of pudding, just enough to spread. Spread some whipped cream on top, again just enough to spread, and then a layer of sliced strawberries. Sprinkle enough of the crushed heath bar to cover. Continue layers until filled to the top, but end with the whipped cream on top. Place the rest of the sliced strawberries all over the top with a sprinkle of the rest of the heath bar. Keep refridgerated until ready to serve, and then dig in!!!

Peanut Butter Oreo Layered Pudding a.k.a. Heaven

Posted by Stacey @ Savory & Sweet on April 22, 2012 at 10:35 AM Comments comments (1)

Face, meet heaven. :D

Recipe Courtesy of Ashley Baron


20 Oreo cookies, divided

2 tablespoons butter

softened1 package (8 oz.) cream cheese

softened1/2 cup peanut butter

1-1/2 cups confectioners' sugar divided

1 carton (16 ounces) frozen whipped topping, thawed,divided

15-20 miniature peanut butter cups, chopped

1 cup cold milk1 package

1 Box (3.9 ounces) instant chocolate pudding mix


Crush16 cookies; toss with the butter. Press into an ungreased 9-inch squaredish; set aside. In a large bowl, beat the cream cheese, peanut butterand 1 cup confectioners' sugar until smooth. Fold in half of thewhipped topping. Spread over crust. Sprinkle with chopped peanut buttercups. In another large bowl, beat the milk, pudding mix and remainingconfectioners' sugar on low speed for 2 minutes Let stand for 2 minutesor until soft-set. Fold in remaining whipped topping. Spread overpeanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Devour shamelessly. :)


Wildberry Turnovers

Posted by Stacey @ Savory & Sweet on March 20, 2012 at 11:55 AM Comments comments (0)

So flakey and sweet, this one is sure to be a hit with everyones tummy!

1 Bag Frozen Wild Berries (or fresh)

2 Sheets Puff Pastry

3-4 Tablespoons Butter

1 Cup Sugar

1/3 Cup Water

1 Tsp Vanilla Extract

1/2 Lemon Juice

In a saucepan on medium heat, stir together berries, sugar, water, lemon juice and vanilla extract. Bring to boil and reduce to a simmer until sauce is a thick consistency. Melt 4 tablespoons of butter and keep aside. Preheat oven to temperature required on pastry box. Take one sheet of puff pastry, lay it out, cut into even squares and then cut on an angle into triangles. Spoon a spoonful of berries in to the center of the triangle. Take a brush and put some of the melted butter along one side of the pastry, enough so the other side will stick, and fold over. Brush the top with more butter and sprinkle sugar on top. Bake per instructions on pastry box.

Angel Food Cake w/ Mixed Berry Compote

Posted by Stacey @ Savory & Sweet on March 20, 2012 at 9:55 AM Comments comments (0)

These are a quick, easy and inexpensive dessert that is sure to please everyone!

1 Pkg of 8 Individual Angel Food Cakes

1 Large Bag Frozen Mixed Berries (can use fresh too.)

1/3 Cup Water

1 Cup Sugar

1 Tsp Vanilla Extract

1 Tablespoon lemon juice

In a saucepan on medium heat, put berries, water, sugar, lemon juice and vanilla extract. Continue to stir and bring to slight boil. Reduce to simmer until sauce has a thick consistency. Fill individual cakes with berries are still warm. Top with chocolate syrup and or whipped cream. Also good with pound cake.

Mom's Whipped Cream Frosting

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 10:00 AM Comments comments (0)

The BEST frosting to use on any cake, cupcake or even for dipping fruit!

1 pkg 4oz Jello Pudding Mix (Any desired flavor)

¼ Cup Confectioners Sugar

1 Cup Milk

1 8oz Container Whipped Cream (Cool Whip)

In a medium bowl, combine Jello pudding, confectioners sugar and milk. Beat with mix until well combined. Fold in Cool Whip.

Raspberry Devil's Food Cake Cupcakes

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 9:40 AM Comments comments (0)

I made these for Dylan's 1st birthday party, and they seemed to be a hit! So easy to make!

1 Box Duncan Heins Devil’s Food Cake Mix

1 Jar Raspeberry Peserves

1 Pint Fresh Raspberries

(Also See Mom’s Whipped Cream Frosting)

1 pkg 4oz Jello Chocolate Pudding Mix

¼ Cup Confectioners Sugar

1 Cup Milk

1 8oz Container Whipped Cream (Cool Whip)

Preheat oven and bake cupcakes according to directions on cake mix box. Once cupcakes are cooled, using the end of a spoon, poke a hole in the middle on the cupcakes. Make sure not puncture all the way through. Take a sandwich size ziplock bag, cut off a small corner of the bottom tip, and fill with raspberry preserves about half way. Stick the bag, cut tip side down, into the hole of cupcake and squeeze until filled. You may need to keep refilling bag. Frost cupcakes and top with 2 or 3 fresh raspberries. Keep cold or serve right away.

To make frosting – In a medium bowl, combine Jello pudding, confectioners sugar and milk. Beat with mix until well combined. Fold in Cool Whip.

Apple Cake w/ Brown Sugar Glaze

Posted by Stacey @ Savory & Sweet on March 13, 2012 at 5:40 PM Comments comments (0)

A great recipe to use up the rest of those picked apples!

For the Cake:

3Cups of Flour

1tsp Cinnamon

2Cups Sugar

1tsp Salt

1tsp Baking Soda

¾Cup Canola Oil

1Cup Apple Sauce

3Eggs beaten

2tsp Vanilla Extract

3-1/2Cups Apples chopped

For the Glaze:

1-1/4Cup Brown Sugar

1/3Cup Milk

½Cup Butter


        Preheat oven to 350 degrees. Grease & flour a 9x13 baking dish. In large bowl, combine flour, sugar, salt, and baking soda. Add oil, apple sauce, eggs, and extract. Mix well by hand. Fold in chopped apples. Spread evenly in baking dish. Bake for 40minutes. When out of oven, take a toothpick and poke holes all through the cake for the glaze. Have the glaze ready to pour over cake. For the glaze, in a saucepan melt brown sugar, milk and butter. Bring to a boil and stir constantly for two minutes. Pour over cake.