Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

Surprise the ones you love with a sweet treat made by you. Make it an extra special Valentine’s day from the heart.

Cheesecake Stuffed Strawberries

Ingredients

1 (8 ounce) package cream cheese, softened

½ cup powdered sugar

2 tsp vanilla extract

1 lb fresh strawberries

2 Tbsp graham cracker crumbs

Instructions

Use an electric mixer to beat together cream cheese, powered sugar, and vanilla until smooth. Spoon the mixture into a piping bag. Cut off the tops of the strawberries and hollow out the inside with a paring knife. Fill each strawberry with the cheesecake filling letting the filling overflow a bit out of the top of the strawberry. Sprinkle the graham cracker crumbs on top of the filling. Refrigerate until serving.

Cinnamon Twists

Ingredients

2 Tbsp sugar

1 tsp ground cinnamon

1 (8 ounce) tube crescent rolls

3 Tbsp butter, melted

1 cup powdered sugar

1 Tbsp milk

Instructions

Preheat oven to 375.

Unroll the crescent dough on a greased baking sheet and lay them down as 4 rectangles, making sure you press the triangles together to form the rectangles. Mix together the sugar and cinnamon in a small bowl and set aside. Spread about ¾ of the melted butter onto 2 of the rectangles and sprinkle about half of the cinnamon/sugar mixture over the butter. Take the 2 non-buttered rectangles and put those evenly on top of the cinnamon sugared rectangles. Using a pizza cutter or knife, cut both rectangles into 6 strips. Twist each strip a few times and place them onto a baking sheet. Top with any reserved melted butter and cinnamon sugar. Bake for 8 – 10 minutes. Meanwhile, mix the powdered sugar and milk together in a small bowl. Dip the cinnamon twists into the icing if desired.

Rolled Sugar Cookies

Ingredients

1 ½ cups butter, softened

3 cups white sugar

4 eggs

2 tsp vanilla extract

5 cups flour

2 tsp baking powder

1 tsp salt

Instructions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough in the refrigerator for at least one hour. Preheat oven to 400. Roll out dough on floured surface to ½ inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased baking sheets. Bake 6 – 8 minutes. Cool completely before icing.

Sugar Cookie Icing

Ingredients

1 cup confectioners’ sugar

2 – 3 tsp milk

2 – 3 tsp light corn syrup

¼ tsp almond extract

Instructions

In a small bowl, stir together confections’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. Divide into separate bowls, and add food coloring to each if desired.

Holly Arnett is a stay at home wife and mom of four precious children. She’s a lifelong resident of Nacogdoches who loves cooking and sharing great recipes with others.

Holly Arnett is a stay at home wife and mom of four precious children. She’s a lifelong resident of Nacogdoches who loves cooking and sharing great recipes with others.

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