Sunfloursweets's Blog


Turtle Cheesecake

Filed under: Uncategorized — sunfloursweets @ 4:04 pm

I came upon this recipe about a year ago, and every time I make it, everyone goes on about it.  I have become known for making the best turtle cheesecake.  I took this to the office last week for our holiday get together and it was gone in no time.  I am a huge cheesecake fan and this is probably my #1 favorite.  The first time I made it, I thought the crust (including the caramel layer) was a little thick so I cut back on the ingredients for the crust and caramel layer just a bit.  Another time I made it, I messed up and added the pecans to the wafer/butter crust.  I ended up loving the mess up.  Now, whenever I make it, I always add some extra pecans into the crust.  Also, I add a few extra chocolate chips to make the batter a little more chocolatey!  The last thing I would recommend is to butter the sides of the springform pan before you add the batter over the caramel/pecan layer. 

To make the cheesecake look like you picked it up from the bakery, drizzle chocolate and caramel ice cream topping over the top of the cheesecake.  First, remove the ring of the springform pan from the cheesecake.  Then, heat about 1/4 c. of both the caramel and the chocolate in the microwave for a few seconds.  Cut the corner of a ziploc bag and drizzle the caramel over the cheesecake in a tic-tac-toe pattern.  Then do the same with the chocolate.  Any cracks or flaws on the top of the cheesecake will be hidden and it looks so professional!

Turtle Cheesecake

  • 2 c. vanilla wafers
  • 6 T. unsalted butter
  • 14 oz (1 bag) caramels
  • 1 (5 oz) can evaporated milk
  • 1 c. chopped pecans
  • 3 pkgs cream cheese
  • 1/2 c. sugar
  • 1 1/2 t. vanilla
  • 2 eggs
  • 1/2 c. chocolate chips

Preheat oven to 350 degrees F.  Butter springform pan.  Toast pecans at 350 degrees for 6 minutes.  In small saucepan, melt butter.  Combine wafer crumbs with melted butter and press into pan.  Place on cookie sheet and bake 10 minutes.  Cool.  In double boiler, melt caramels in the evaporated milk.  Stir until smooth and pour over crust.  Sprinkle nuts on top.  In a bowl, combine cream cheese, sugar and vanilla; beat until smooth.  Add eggs 1 at a time and beat until smooth.  Melt chocolate chips in double boiler and mix into cheese mixture.  Pour batter over caramel layer.  Bake at 350 degrees for 40 minutes.  Chill overnight before serving.


Gingerbread Men

Filed under: Uncategorized — sunfloursweets @ 3:47 pm

Since we are all starting to think about holiday baking, I thought I could share my gingerbread men recipe.  My favorite thing about this recipe is that it produces soft gingerbread cookies instead of the hard crunchy type.  While some people prefer the crunchier cookies, I like mine soft!  I am usually in charge of making all of the cookies in our family while my mom makes the candies.  Every year, I make and decorate sugar and gingerbread cookies.  I always outline the gingerbread men with white icing and give them 3 cinnamon candy buttons (which is the best part!).  I will say that I always make these one night and then bake them the next night.  If you make them all in the same day, just be sure to refrigerate them at least the 4 hours recommended.  Enjoy these cookies during the holiday season; they are so much fun!

Gingerbread Men

  • 3 c. flour
  • 2 t. ginger
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1/4 t. nutmeg
  • 1/4 t. salt
  • 3/4 c. butter, softened
  • 3/4 c. packed brown sugar
  • 1/2 c. molasses
  • 1 egg

Mx flour, ginger, cinnamon, baking soda, nutmeg and salt.  Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add molasses and egg; beat well.  Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk.  Wrap in plastic wrap.  Refrigerate 4 hours or overnight.

Roll out dough to 1/3 inch thickness on lightly floured work surface.  Cut into gingerbread men shapes with 5-inch cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake in preheated 350 degree F oven 8 to 10 minutes or until edges of cookies are set and just beginning to brown.  Cool on baking sheets 1 to 2 minutes.  Remove to wire racks; cool completely.  Decorate as desired.  Makes 2 dozen.

Turtle Pumpkin Pie

Filed under: Uncategorized — sunfloursweets @ 3:35 pm

Turtle + pumpkin pie?  How could it get any better?!  Well, it is extremely easy!  I had this pie a few weeks ago and thought it was to-die-for so I asked for the recipe.  I will warn you the cinnamon and nutmeg do give it a spicy taste, but I loved it.  I would suggest adding a bit less of the spices if you want a more toned-down spicy taste.  This is a quick and easy pie that will please everyone you make it for! 

Turtle Pumpkin Pie

  • 1/4 c. caramel ice cream topping + 2 T.
  • graham cracker pie shell
  • 1/3 c. pecans + 2 T.
  • 1 c. cold milk
  • 2 pkg. instant vanilla pudding
  • 1 c. canned pumpkin
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1 tub cool whip

Pour 1/4 cup caramel ice cream topping into graham cracker pie shell; sprinkle with 1/3 c. pecans.  Combine milk, pudding mixes, canned pumpkin, cinnamon and nutmeg; beat withwhisk until blended.  Stir in 1 1/2 cup cool whip to the mixture.  Spoon filling into crust and chill 1 hour.

Top with remaining cool whip.  Drizzle 2 tablespoons caramel ice cream topping over cool whip and sprinkle with 2 tablespoons pecans.

Blueberry Streusel Muffins

Filed under: Uncategorized — sunfloursweets @ 3:21 pm

This was a new recipe I tried.  I found it while flipping through a magazine.  I am a sucker for blueberry streusel muffins so I just had to try it!  The recipe said that is makes 6 jumbo muffins.  I tried to fill my regular size muffin tins up and it didn’t work.  I would either do about 10-12 regular size, or stick with the 6 jumbo muffins.  The recipe calls for 1 cup of blueberries.  Since I couldn’t find any blueberries in the produce section of the market, I just picked up a bag of frozen blueberries and they tasted just as great.  The only thing I would really change about this recipe is to add more blueberries.  I would even go as far as adding double the blueberries that are called for in the recipe because I like my muffins filled with blueberries.  Overall this was a great recipe and I will be making it again for breakfast during the Christmas holiday! 

One last piece of advice- if there are muffin cups without any batter in them, fill those empty cups with water before baking.  It will help the muffins bake more even. 

Blueberry Streusel Muffins


  • 1 3/4 c. flour
  • 1 c. blueberries
  • 1/4 c. yellow cornmeal
  • 2 t. baking powder
  • 1/2 t. salt
  • 3/4 c. sugar
  • 2 large eggs
  • 1/2 c. milk
  • 1/3 c. (5 T. plus 1 t.) unsalted butter, melted
  • 3 T. lemon juice


  • 2/3 c. all-purpose flour
  • 1/3 c. packed light brown sugar
  • 1/2 t. ground cinnamon
  • 1/4 c. unsalted butter, softened


  • 1/2 c. confectioners sugar
  • 2 to 2 1/4 t. milk

1. Heat oven to 375 degrees F.  Line 6 jumbo-size muffin cups with paper liners or coat with non-stick cooking spray. 

2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl.  Add butter until blended and crumbly. 

3. Place flour in medium bowl.  Remove 1 T. and toss with blueberries in a small bowl.  To remaining flour, add yellow cornmeal, baking powder and salt; mix well.  In another bowl whisk sugar with eggs, milk, melted butter and lemon juice. 

4.  Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5.  Spoon about 1/2 cup batter into each muffin cup; crumble streusal on top.  Bake 30 minutes or until wooden pick inserted in centers comes out clean.  Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack. 

6.  Make Drizzle: Mix 1/2 cup confectioners’ sugar and 2 to 2 1/4 t. milk until smooth and pourable.  Drizzle over muffins.

Chocolate Pie

Filed under: Uncategorized — sunfloursweets @ 3:01 pm

I am not the biggest pie fan- fruit pie that is.  However, I love a good chocolate pie.  This chocolate pie is better than the regular pudding pie everyone makes; it is richer too!  Usually I like a graham cracker crust, but with this pie I prefer an actual  crisco-flour pie crust.  I have a few different chocolate pie recipes but none I have ever just loved.  This is a good ‘ol standard chocolate pie that you can always count on! 

Chocolate Pie

  • 1 1/4 c. sugar
  • 1/2 c. cocoa
  • 1/3 c. corn starch
  • 1/4 t. salt
  • 3 c. milk
  • 3 T. butter
  • 1 1/2 t. vanilla
  • Cool Whip
  • Chocolate curls

Mix sugar, cocoa, corn starch and salt in sauce pan.  Gradually stir in the milk.  Bring to a boil over low heat and boil 1 minute.  Remove from heat and add butter and vanilla.  Cool pudding a bit by stirring, then fill a baked pie shell.  Immediately cover with saran-wrap to prevent crusting.  Chill then top with cool whip and chocolate curls if desired.  Enjoy!


Hi-Energy Bars

Filed under: Uncategorized — sunfloursweets @ 9:21 pm

These bars are very similar to granola bars in my opinion.  They are much like a rice krispie treat.  I always have the ingredients for these at my house, but I forget about making them!  Road trips, hiking, camping, lake- you name it, they are perfect for an kind of trip.  You can cut them up into bars, wrap them in saran wrap and go!  They don’t need to be kept cold or anything.  They are relatively cheap to make and super quick!  I like to use a mixture of the dry cereal including cherios, rice krispies and crispex but any kind will work.  My family uses a 9×13 pan, however, if you would like them to be really thick, use a smaller pan. 

Hi-Energy Bars

  • 1 c. honey
  • 1 c. brown sugar
  • 1 c. peanut butter
  • 5 c. cereal
  • 2 c. oatmeal

Boil honey & brown sugar.  Remove from heat and add peanut butter.  Stir.  Add cereal and oatmeal.  Press into greased pan.

Chicken Enchiladas

Filed under: Uncategorized — sunfloursweets @ 9:18 pm

Okay, I LOVE chicken enchiladas (well, Mexican food in general), but it took me so long to find the perfect recipe.  I have finally found it!  I love it because the ingredient list isn’t a mile long, and it can be thrown together quickly.  In the last year or so, I have tried a few different recipes for chicken enchiladas and I really couldn’t find any with a white cream sauce that I liked.  So, this last week I tried another recipe I found online.  I changed it just a bit, but I absolutely loved it! 

Chicken Enchiladas

  • chicken, cooked & cubed
  • 1 can cream of chicken soup
  • 1-2 cans diced, peeled green chilies
  • 1 medium size container sour cream
  • 1 c. green taco sauce
  • 2 c. grated cheddar cheese
  • 5-8 medium flour tortillas

Preheat oven to 350 degrees.  In a large bowl, combine soup, sour cream, green chilies & taco sauce.  Add 1/2 of the cheese.  Fill mixture into tortillas and add chicken; roll tortillas.  Place in a greased pan.  Use remaining mixture to spread over tortillas.  Sprinkle with cheese.  Bake, covered, for 30 minutes or until hot.


Chicken Tetrazzini

Filed under: Uncategorized — sunfloursweets @ 6:15 pm

I can hardly keep up with all of the desserts I have been making lately so I have decided to post my chicken tetrazzini recipe this week.  In a few weeks, I will be spending some time making pies for Thanksgiving and cookies and candy for Christmas, so its time for a break from dessert!  I began making this recipe when I was in high school and the first time I made it, my family loved it.  Heavy whipping cream, butter, parmesan cheese- what could be better?  It is a very heavy, filling dinner, so have a light salad along with it. 

When I make this recipe #1 I make it x2 because everyone always loves it and wants more  and #2 I cook extra chicken to use in other things such as tacos, enchiladas, etc.  And of course, I add more cheese.  The recipe calls for 1/2 c. grated parmesan cheese to sprinkle over the top.  I mix about 1/2 c. parmesan cheese into the noodles before I spoon it into the casserole dish.  That is just my preference; it is delicious without it as well. 

This is great to freeze!  Just skip the step on baking it in the oven and freeze it instead.  It does take a while to thaw after it has been frozen, so plan some time for that before baking it! 

Chicken Tetrazzini

  • 7 oz. spaghetti or fettucini noodles
  • 1/4 c. butter
  • 1/4 c. flour
  • 1/2 t salt
  • 1/4 t pepper
  • 1 c. chicken broth
  • 1 c. heavy whipping cream
  • 2 T chicken broth
  • 2 c. chicken- cooked & cubed
  • 1 (4 oz) can mushrooms, drained
  • 1/2 c. grated parmesan cheese

Heat oven to 350 degrees.  Cook spaghetti and drain.  Melt margarine in saucepan over low heat.  Stir in flour, salt & pepper.  Cook, stirring constantly until smooth and bubbly.  Remove from heat.  Stir in broth and whipping cream.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in 2 T chicken broth, noodles, chicken and mushrooms.  Spoon into greased 2 qt. casserole dish.  Sprinkle with cheese.  Bake uncovered about 30 minutes or until bubbly in the center.

Men’s Favorite Chocolate Chip Cookies

Filed under: Uncategorized — sunfloursweets @ 12:48 am

Not only are they Men’s Favorite Chocolate Chip Cookies, they are my favorite chocolate chip cookies as well!  Everyone has their favorite chocolate chip cookie recipe, and this is mine.  No matter how good you make something, your mom and grandma can always make it better- right?  Well that is what I think anyway.  This was the recipe my mom has always used, so of course, I had to steal it when I left home!  In the last few years, I have tried a few other chocolate chip cookie recipes (ones which got thousands of good reviews) but I still find that this is my favorite.  There are no special ingredients in this recipe- just good old-fashioned chocolate chip cookies.  Soft or crunchy, they are deeelish! 

Men’s Favorite Chocolate Chip Cookies

  • 2/3 c. shortening
  • 2/3 c. butter
  • 1 c. sugar
  • 1 c. brown sugar
  • 2 eggs
  • 2 t. vanilla

Mix the above ingredients until smooth.  Then add:

  • 3 c. flour
  • 1 t soda
  • 1 t salt
  • 1 c. nuts (optional)
  • 12 oz. chocolate chips

Heat oven to 375 degrees.  Drop dough onto lightly greased cookie sheet and bake for 8-10 minutes.  Makes about 6 dozen.


Soft Ginger Cookies

Filed under: Uncategorized — sunfloursweets @ 6:42 pm

I have been wanting to make cookies, and when I found this recipe, I thought it would be the perfect cookie for the fall.  I am not a huge fan of gingersnaps, but I really did enjoy these coookies.  I would recommend placing the dough in the refrigerator for an hour before you shape the dough to bake. 

Soft Ginger Cookies

  • 2 1/4 c. all-purpose flour
  • 2 t ground ginger
  • 1 t baking soda
  • 3/4 t ground cinnamon
  • 1/2 t ground cloves
  • 1/4 t salt
  • 3/4 c. margarine, softened
  • 1 c. white sugar
  • 1 egg
  • 1 T water
  • 1/4 c. molasses
  • 2 T white sugar

1. Preheat oven to 350 degrees.  Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.  Beat in the egg, then stir in the water and molasses.  Gradually stir the sifted ingredeients into the molasses mixture.  Shape dough into walnut sized balls, and roll them in the remaining 2 tabelspoons of sugar.  Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 

3. Bake for 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Store in an airtight container.

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