Lemon Cream Coffee Cake

Lemon Cream Coffee Cake




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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Cakes

Cuisine: American

Servings: 12

Lemon Cream Coffee Cake

Ingredients

    Lemon Cream Coffee Cake
  • 1 8-ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1 8-ounce carton lemon yogurt
  • 1-1/2 teaspoons finely shredded lemon peel
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg or mace
  • 1 cup butter
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 cup chopped pecans or sliced almonds (optional)

Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside.

In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.

In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.

Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.

Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.

Bake for 45 to 50 minutes or until cake is golden and toothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving.

Chill to store.

Makes 12 servings.

Nutrition Facts

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Serves 12

Amount Per Serving
Calories 515.39 kcal
% Daily Value*
Total Fat 27.98 g 43%
Saturated Fat 16.86 g 84.3%
Trans Fat 0.78 g
Cholesterol 102.78 mg 34.3%
Sodium 239.47 mg 10%
Total Carbohydrate 60.04 g 20%
Dietary Fiber 1.02 g 4.1%
Sugars 31.8 g
Protein 7.29 g
Vitamin A 28.54 % Vitamin C 0.46 %
Calcium 16.5 % Iron 11.43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/lemon-cream-coffee-cake/



Valentine's Cupcakes

Valentine’s Cupcakes




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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Category: Cakes, Valentine's Day

Cuisine: American

Servings: 36

Valentine's Cupcakes

Ingredients

    Valentine's Cupcakes
  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup cocoa
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cup water
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
    Frosting:
  • 8 ounce cream cheese; softened
  • 1 egg
  • 1/3 cup sugar
    Valentine Decorations:
  • Lips Puffy Picks
  • Valentine Glitter Ring or similar
  • Small candy hearts, if desired

Preheat oven to 350°F. Line cupcake baking pans with paper cupcake liners.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.

In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.

Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired.

Yield: 36 Cupcakes

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Valentine's Cupcakes

Serves 36

Amount Per Serving
Calories 149.11 kcal
% Daily Value*
Total Fat 6.43 g 9.9%
Saturated Fat 1.62 g 8.1%
Trans Fat 0.03 g
Cholesterol 11.37 mg 3.8%
Sodium 115.37 mg 4.8%
Total Carbohydrate 21.9 g 7.3%
Dietary Fiber 0.72 g 2.9%
Sugars 13.22 g
Protein 1.83 g
Vitamin A 2.77 % Vitamin C
Calcium 1.05 % Iron 1.88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/valentines-cupcakes/

Source: PastryWiz


Valentine Berries and Cream

Valentine Berries and Cream




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Prep Time: 1 hour

Total Time: 1 hour

Category: Desserts and Sweets, Fruits

Cuisine: American

Servings: 10

Valentine Berries and Cream

Ingredients

    Valentine Berries and Cream
  • 8 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups heavy whipping cream, whipped, divided
  • 1-1/2 cups fresh strawberries, halved

Line a 9-in. heart-shaped or square pan with foil; set aside.

In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.

Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.

In a large bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.

Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart.

Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart.

Garnish with strawberries.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Valentine Berries and Cream

Serves 10

Amount Per Serving
Calories 409.43 kcal
% Daily Value*
Total Fat 30.17 g 46.4%
Saturated Fat 17.74 g 88.7%
Trans Fat 0.35 g
Cholesterol 72.31 mg 24.1%
Sodium 79.17 mg 3.3%
Total Carbohydrate 37.59 g 12.5%
Dietary Fiber 2.85 g 11.4%
Sugars 32.72 g
Protein 3.43 g
Vitamin A 25.11 % Vitamin C 15.1 %
Calcium 5.57 % Iron 7.16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/valentine-berries-and-cream/

Source: Taste of Home


Pineapple Squares

Pineapple Squares




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Prep Time: 3 hours, 20 minutes

Total Time: 3 hours, 20 minutes

Category: Bars and Squares, Desserts and Sweets

Cuisine: North American

Servings: 36

Pineapple Squares

Ingredients

  • Pineapple Squares
    For the graham crumb crust
  • 1 2/3 cups graham crumbs
  • 1/3 cup melted butter
  • 3 tablespoons sugar
    For the pineapple frosting center
  • 1/2 cup cream cheese
  • 1/2 cup butter
  • 5 to 6 cups icing sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup finely diced fresh golden pineapple well drained
    Vanilla Whipped Cream for the top
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons icing sugar
To prepare the graham crumb base

Measure the graham crumbs into a small bowl and make a small well in the center.

Pour the sugar into the well, then pour the melted butter onto the sugar.

Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.

Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the center you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)

To prepare the pineapple frosting center

Cream together the butter and cream cheese until smooth.

Beat in the vanilla extract.

Slowly start adding the icing sugar a little at a time.

Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.

Fold in the finely diced pineapple. The pineapple should be drained of all juice. You can let it drain in a colander lined with paper towels.

Spread evenly over the prepared base and chill for several hours or overnight.

To prepare the Vanilla Whipped Cream

Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.

Store in the fridge until ready to cut and serve.

Notes

Since these are very rich cookie squares, You can use the same amount of filling in a 9x13 inch pan if you like. This will make the squares about 1/3 thinner, plus you will get about 1 1/2 times more servings.

Simply increase the bottom and top layers by 1 1/2 times the recipe and leave the filing as it is.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Pineapple Squares

Serves 36

Amount Per Serving
Calories 165.17 kcal
% Daily Value*
Total Fat 7.83 g 12%
Saturated Fat 4.67 g 23.4%
Trans Fat 0.17 g
Cholesterol 22.21 mg 7.4%
Sodium 32.89 mg 1.4%
Total Carbohydrate 23.84 g 7.9%
Dietary Fiber 0.18 g 0.7%
Sugars 21.27 g
Protein 0.66 g
Vitamin A 7.37 % Vitamin C 1.87 %
Calcium 1.27 % Iron 1.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/pineapple-squares/

Source: Rock Recipes


Strawberry Pretzel Salad

Strawberry Pretzel Salad

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Category: Fruit, Salads

Servings: 12

Strawberry Pretzel Salad

Ingredients

    Strawberry Pretzel Salad
  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 3 tablespoons sugar, plus 3/4 cup sugar
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) container whipped topping
  • 2 (3-ounce) packages strawberry gelatin dessert mix
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • 1 (8-ounce) can crushed pineapple
  • Whipped topping or whipped cream, to garnish

Preheat oven to 400°F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Strawberry Pretzel Salad

Serves 12

Amount Per Serving
Calories 417.4 kcal
% Daily Value*
Total Fat 23.35 g 35.9%
Saturated Fat 13.7 g 68.5%
Trans Fat 0.47 g
Cholesterol 65.66 mg 21.9%
Sodium 546.88 mg 22.8%
Total Carbohydrate 44.43 g 14.8%
Dietary Fiber 2.41 g 9.6%
Sugars 11.44 g
Protein 9.86 g
Vitamin A 22.54 % Vitamin C 24.05 %
Calcium 6.51 % Iron 12.67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/strawberry-pretzel-salad/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Blue Owl's Snickers Bar Pie

Blue Owl’s Snickers Bar Pie

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Category: Desserts and Sweets, Pies and Cobblers

Cuisine: American

Servings: 8

Blue Owl's Snickers Bar Pie

Ingredients

    Blue Owl's Snickers Bar Pie
  • 2 8 ounce packages cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 1/2 cups whipped topping (Cool Whip)
  • 8 ounces semisweet chocolate, divided
  • 15 caramels
  • 1 tablespoon milk
  • 1 10-inch baked pie crust
  • 1/2 cup salted peanuts
  • 2 2.07 oz. Snickers candy bars, divided
  • Whipped Topping
  • Chopped peanuts
  • 6 caramels, melted
  • 1 ounce semisweet chocolate, melted

In a large bowl, beat together cream cheese, powdered sugar and vanilla. Gently fold in whipped topping. Transfer 1/3 of mixture to medium bowl; set aside.

Melt 4 ounces semisweet chocolate in microwave or in top of double boiler. Blend chocolate into cream cheese mixture in large bowl.

Melt caramels in top of double boiler or in microwave. Remove from heat; stir in milk to thin slightly. Spread melted caramel mixture on bottom of baked pie crust. Sprinkle 1/2 cup peanuts over caramel layer. Spread half of chocolate cream cheese mixture over peanuts.

Set aside half of 1 Snickers bar. Chop remaining Snickers into small pieces. Sprinkle over chocolate mixture.

Next, spread plain cream cheese mixture into pie pan. Top with a layer of the remaining chocolate cream cheese mixture.

Melt remaining 4 ounces of semisweet chocolate. Spread a thin layer over the top of the pie, smoothing to reach the edges.

To garnish, pipe whipped topping around the edges and place a dollop in the center. Sprinkle with chopped peanuts. Drizzle with melted caramels and semisweet chocolate.

Cut remaining Snickers bar into 1/8-inch thick slices. Place decoratively over top.

Makes: one 10 inch pie

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Blue Owl's Snickers Bar Pie

Serves 8

Amount Per Serving
Calories 849.42 kcal
% Daily Value*
Total Fat 49.91 g 76.8%
Saturated Fat 24.9 g 124.5%
Trans Fat 0.0 g
Cholesterol 72.96 mg 24.3%
Sodium 433.92 mg 18.1%
Total Carbohydrate 100.61 g 33.5%
Dietary Fiber 4.03 g 16.1%
Sugars 75.48 g
Protein 10.03 g
Vitamin A 25.86 % Vitamin C 0.12 %
Calcium 12.91 % Iron 12.06 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/blue-owls-snickers-bar-pie/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Slow Cooker Creamed Corn

Slow Cooker Creamed Corn

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Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours, 5 minutes

Category: Slow Cooker, Vegetables

Cuisine: American

Servings: 8

Slow Cooker Creamed Corn

Ingredients

    Slow Cooker Creamed Corn
  • 1 1/4 (16 oz) pkgs frozen corn kernels
  • 1 (8 oz) pkg cream cheese
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 tablespoon sugar
  • Salt and pepper to taste

In a slow cooker, combine the corn, cream cheese, butter, milk and sugar. Season with salt and pepper to taste.

Cook on high for 2 to 4 hours or on low 4 to 6 hours.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Slow Cooker Creamed Corn

Serves 8

Amount Per Serving
Calories 307.9 kcal
% Daily Value*
Total Fat 22.73 g 35%
Saturated Fat 13.15 g 65.8%
Trans Fat 0.47 g
Cholesterol 63.21 mg 21.1%
Sodium 303.77 mg 12.7%
Total Carbohydrate 22.05 g 7.4%
Dietary Fiber 1.94 g 7.8%
Sugars 5.64 g
Protein 4.89 g
Vitamin A 24.05 % Vitamin C 0
Calcium 5.38 % Iron 2.4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/slow-cooker-creamed-corn/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Lemon Cream Bread

Lemon Cream Bread

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Category: Breads and Pastries, Quick Breads

Cuisine: American

Servings: 12

Lemon Cream Bread

Ingredients

  • 1/2 cup butter
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 5 1/2 ounces evaporated milk
  • 8 ounces cream cheese
  • 1/4 cup water
  • 1/2 cup pecans, chopped
  • 2 tablespoons grated lemon rind
  • 1/3 cup sugar
  • 1/4 cup lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one.

Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind.

Pour into a greased and floured 9x5x3 inch loaf pan.

Bake at 350°F about 1 hour or until golden brown.

Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes.

Turn out on a cake rack.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Lemon Cream Bread

Serves 1 Slice

Amount Per Serving
Calories 382.78 kcal
% Daily Value*
Total Fat 19.43 g 29.9%
Saturated Fat 9.68 g 48.4%
Trans Fat 0.31 g
Cholesterol 75.89 mg 25.3%
Sodium 270.28 mg 11.3%
Total Carbohydrate 47.83 g 15.9%
Dietary Fiber 1.19 g 4.8%
Sugars 28.7 g
Protein 6.0 g
Vitamin A 17.31 % Vitamin C 3.95 %
Calcium 15.29 % Iron 8.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/lemon-cream-bread/


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Turtle Pecan Cheesecake

Turtle Pecan Cheesecake

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Category: Cheesecakes

Servings: 12

Turtle Pecan Cheesecake

Ingredients

  • Also known as Blue Owl Restaurant and Bakery Turtle Pecan Cheesecake
    Crust:
  • 4 cups graham cracker crumbs
  • 12 tablespoons melted butter
    Filling:
  • 1 (14 ounce) bag light (vanilla) caramels
  • 1 (5 ounce) can evaporated milk
  • 1 cup chopped pecans, toasted (see note)
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate morsels, melted
    Chocolate Topping:
  • 1/2 cup semisweet chocolate morsels
  • 3 tablespoons evaporated milk (see note)
    Garnish: (optional)
  • Whipped cream
  • Pecan halves dipped in caramel
For crust:

Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350° F oven 10 to 15 minutes. Set aside to cool.

For filling:

In heavy saucepan, melted caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish). Pour caramel mixture over cooled crust; top with toasted pecans.

Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.

Bake in a preheated 350 degree F. oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.

For chocolate topping:

Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.

Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.

Keep refrigerated.

Note: If you don’t want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.

To toast pecans:

Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Turtle Pecan Cheesecake

Serves 1 Slice

Amount Per Serving
Calories 853.13 kcal
% Daily Value*
Total Fat 60.46 g 93%
Saturated Fat 29.31 g 146.6%
Trans Fat 0.66 g
Cholesterol 182.57 mg 60.9%
Sodium 527.34 mg 22%
Total Carbohydrate 72.71 g 24.2%
Dietary Fiber 2.55 g 10.2%
Sugars 56.03 g
Protein 12.18 g
Vitamin A 46.11 % Vitamin C 0.59 %
Calcium 20.79 % Iron 12.62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/turtle-pecan-cheesecake/


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Peanut Butter Spread

Peanut Butter Spread

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Category: Dips and Spreads

Servings: 8

Peanut Butter Spread

Ingredients

    Peanut Butter Spread
  • 1 (8 oz) pkg cream cheese, softened
  • 1 2/3 cups creamy peanut butter
  • 1/2 cup powdered sugar
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon milk

In a mixer, cream all ingredients.

Serve spread with apple wedges or graham crackers.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Peanut Butter Spread

Serves 8

Amount Per Serving
Calories 449.3 kcal
% Daily Value*
Total Fat 37.38 g 57.5%
Saturated Fat 11.05 g 55.3%
Trans Fat 0.04 g
Cholesterol 31.37 mg 10.5%
Sodium 113.59 mg 4.7%
Total Carbohydrate 20.91 g 7%
Dietary Fiber 2.82 g 11.3%
Sugars 13.98 g
Protein 13.69 g
Vitamin A 11.63 % Vitamin C 0.01 %
Calcium 5.88 % Iron 5.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/peanut-butter-spread/

As an Amazon Associate, I receive commissions on purchases made through the following links. Thanks for your support.