Blender mango cheesecake/9 recipes

This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

Mango Cream Ice Cream recipe

Super moist, chocolaty and rich. These delicious kaulua cheesecake bars will for sure satisfy your sweet tooth but without letting you feel too guilty.

Holley's Cheesecake recipe

Use different colored fruit roll-ups and get creative with other additions to the top of these delightful little treats.

Easy Apple Turnovers recipe

Suzy's Lime Cheesecake recipe

Decadent White Chocolate Cheesecake recipe

Rich flavor from brown sugar and molasses, these gingersnaps are so buttery and flakey. Ginger, cinnamon and cloves spice them up, giving the cookies delicious flavor. Use them to make crust for pie or cheesecake, or just eating these yummy treats is a joy thing to do.

Very easy recipe. I substituted peach-mango Kool Aid for the strawberry, and diced a fresh mango for garnish. Delicious and light!

A little bit of cheesecake inside a cupcake!

It's a delicious savory bread pudding that's perfect for fall when it's the time for us to get lots of butternut squash. It's aslo a very tasty side dish or a vegetarian main course at Thanksgiving or Christmas time.

"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."

A rich and decadent cheesecake that combines the classic flavours of coffee and chocolate with a spiced chocolate crust.

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.