3rd times a charm Berry Cheesecake

2 pt each of Strawberries, blueberries, and raspberries or 2 1/2 oz. packages of frozen mixed berries, thawed 

First Quality No Bake Cheesecake (you can use our Sugar Free or regular No bake cheesecake)
**(even though we are using our No Bake Cheesecake- with a little tweaking you can bake it for a limited amount of time without it affecting the NO Bake) **

1 Pkg. Cream cheese, room temp. **(this would be the “tweaking” in order to go in oven)

2/3 C quick oats
2/3 c brown sugar
2/3 C flour
1 t cinnamon
1/2 t nutmeg
3/4 C butter, room temp.

2 C cake flour
2 t baking powder
1/2 t salt
1/2 C butter, softened
1 c Sugar
3 Lg Eggs, room temp.
2 t First Quality vanilla extract
3/4 C milk

1. Preheat oven to 350◦F.
2. Mix 1/2 fresh strawberries (drained) with 1/2 cup sugar. Set aside.
3. In a separate bowl, mix the Cheesecake mix as per directions on pkg, after you have mixed the cheesecake, slowly add the cream cheese pkg. Set aside.
4. In a medium bowl, mix together, 2/3 cup of quick outs, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside.
5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt with a wire whisk.Set aside
In a separate large bowl, cream 1/3 cup butter and 1 cup sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons First Quality Vanilla extract and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until the mixture is smooth. Pour half of batter into greased 9 X 13 bake pan.
You will probably have some left over batter, you can make cupcakes or another cake with.

Bake in the oven for approx. 35 minutes.

Serves: 15


Strawberry Pound Cake Parfait (using Fast & Fancy)

¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
2 T First Quality Fast & Fancy, prepared per pkg directions
Pound Cake, prepared and cut into ½ squares after cooling
Strawberries cut
Chocolate shavings


1. Prepare pudding and Fast & Fancy according to package directions.
2. Place Pound cake squares in the bottom of a shot or parfait glass
3. Repeat in another layer
4. Top with Fast & Fancy, a strawberry and chocolate shavings


Straw. Cream Pie







2  deep dish pie crust, baked & cooled

1 pkg First Quality No Bake Sugar Free Instant Cheesecake

1 c       sugar
1/4 c    all purpose flour
1 1/2 c water
1  -5oz. Pkg SF  strawberry jello
3 c       fresh sliced strawberries

One 5oz. pkg First Quality Sugar Free Whipped Topping- prepared as directed per pkg.

1. THIS RECIPE MAKES TWO PIES: Prepare pie crust according to package directions. Cool.

2. Mix Sugar Free Cheesecake per package directions.

3. In a small sauce pan mix sugar and flour. Slowly add water to dissolve sugar and flour. Bring to a boil and cook until mixture looks almost clear. Remove from heat and add the pkg  of strawberry gel. Allow to cool slightly before pouring over strawberries.

*Divide Sugar Free Cheesecake mixture between two pie crust. Top with sliced fresh strawberries, top with cooled strawberry glaze to cover berries. Refrigerate until set. Serve with or without whipped topping.*

Lemon Pudding Cookies

1 Cup Baking mix (buttermilk)
3 oz. First Quality Lemon Pudding mix (instant)
1 Egg
1/4 Cup Vegetable oil
1/3 Cup granulated sugar (for decoration)

1. Preheat oven to 350◦. Grease 2 large cookie sheets.
2. In a medium bowl, combine baking mix, pudding, egg and oil until dough forms.
3. Roll dough into 1in. balls. Place approx. 2 in. apart in the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 in. thick cookie. Bake until just golden brown on edges, about 10 minutes. Let cool and serve.

Piggy Back Pudding Cake

1/2 Cup Butter, softened
1 1/2 Cup All purpose flour
1 Cup chopped walnuts
16 oz. First Quality Whipped Topping
8 oz. Cream Cheese
1 Cup Confectioners’ sugar
3 9/10 oz. First Quality Instant Chocolate pudding
3 Cups Milk
1/2 Cup Chopped Walnuts

1. Preheat oven to 375◦
2. In a medium bowl, combine butter, flour and chopped walnuts. Mix and pat into the bottom of a 9×13 baking dish. Bake for 20 minutes, take out and let cool.
3. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping(prepared / prepared per pkg directions). Spread over cooled crust.
4. In a medium bowl, combine chocolate pudding mix with 3 cups of milk. Blend well and spread over cream cheese mixture.
5. Spread remaining 1/2 whip topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Margarita Cupcakes

2 Sticks butter, softened
2 Cups granulated sugar
4 Large eggs, + 1 large egg white as room temp.
2 Tbsp. Vegetable oil
2 3/4 Cup all purpose flour
2 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
3/4 Cup [lis 2 Tbsp. whole milk
2 Tbsp. Fresh lime juice
1/2 tsp. First Quality Imitiation Vanilla
Zest of 3 limes

Ingredients for Topping:
1 Stick butter, softened
1 tsp. First Quality Imitation Vanilla
2 1/2 Cups Confectioners Sugar
2 Tbsp. Sauza Blue Reposado 100% Agave Teqiula*
1 tsp. Salt
2 Tbsp. Fresh lime juice
Zest of 2 limes

* may sub with Sauza Gold if Sauza Blue Reposado isnt available.

1. Preheat oven to 350◦. Line 2 cupcake pans with baking liners. Beat 2 sticks of butter and sugar until creamy. Gradually beat in the eggs, egg white and oil.
2. In a medium bowl, whisk the flour, baking powder, baking soda & salt until well blended. In a measuring cup, stir together the milk, 2 tbsp. lime juice & 1/2 tsp. FQ imitation vanilla. Mix in 1/3 of the wet mixture to the butter mix, then 1/3 of the dry mix. Repeat until it is all well blended-do not over mix. Mix in the lime zest.
3. Fill each cupcake liner about three quarters full with batter. Bake for 25 minutes.
4. While cupcakes are cooling, make the icing. Beat 1 stick butter until creamy. Blend in 1 cup confectioners sugar, 2 Tbsp. Sauza Blue Reposado, 2 Tbsp. Lime juice, 1/2 tsp. FQ imitation vanilla, lime peel and 1 tsp. salt until smooth and creamy. Beat the remaining 1 1/2 cups confectioners sugar 1/3 at a time until soft enough to spread.  
5. Spread the frosting on the cooled cupcakes. If you want to add a little “life” to your cupcakes add a lime wedge, round of line or add a drop of green food coloring to your frosting.

Carrot Cake Cheesecake

Carot Cake from scratch:
2 Cups Sugar
1 1/2 Cup Oil
4 Large eggs
2 Cups Flour
2 tsp. Baking Soda
1 Tbsp. Cinnamon
1 tsp. Salt
3 Cups grated carots
1 Cup Chopped walnuts

First Quality Sugar Free No Bake Cheesecake
1 Pkg. 10oz. First Quality Sugar Free No Bake Cheesecake
(will need milk)

Pineapple Cream Cheese Frosting
2 oz. Softened Cream cheese
1 Tbsp. softened butter
2 Cups powdered sugar
1 1/2 Tsp. First Quality Imitation Vanilla
2 Tbsp. Pineapple Juice

Carrot Cake:
1. In a large bowl, Blend sugar and oil, add eggs and beat until well blended.
2. Sift together flour, b-soda, cinnamon, and salt into the egg mixture, mix until well blended; fold in carrots and walnuts.
3. Place batter in two greased 9X13 pans equally (for double layer). Bake in oven for 45 minutes on 350◦F.
4. When cake is done cooking- let stand for alteast 3 to 4 hours(for best results)  for cooling.

FQ No Bake Cheesecake

– Prepare as directed on package.

Pineapple Cream Cheese Frosting
– Mix all ingredients together set aside until ready to use.

Carot cake on bottom
Cheesecake on for layer of cake
Carot cake on top of Cheesecake
the rest of the Cheesecake on top-
so this should be stacked-carot cake, cheescake, carot cake, cheesecake.
Once layered evenly distribute the Pineapple Cream Cheese Frosting on top, chill for alteast 3 hours before serving.

Gelatin Spritz Cookies

1 Egg
3 1/2 Cups all-purpose flour
1 1/2 Cups butter (room temp.)
1 Cup White sugar
1 tbsp. Baking Powder
1 tbsp. First Quality Imitation Vanilla Extract
3 oz. First Quality Gelatin Fruit Flavor (grape, cherry, strawberry, live, lemon, orange, etc)

1. Cream butter, sugar and gelatin. Add egg and vanilla extract. Beat well while gradually adding flour add baking powder. Blend until smooth.
2. Refrigerate dough until firm. (if using a cookie press, no need to refrigerate dough before use). Roll into balls and press with bottom of glass with sugar- use an ungreased cookie sheet. Bake at 400F for 7-10 minutes. Let cool and serve.

Serves approximately 36