INGREDIENTS:
2/3 cup chocolate graham cracker crumbs (about 5 cookie sheets)
Cooking Spray
2 cups fat-free cottage cheese
1 (8 ounce) tub light cream cheese
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup fat-free sour cream
1/4 cup all purpose flour
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1/4 cup fat free caramel sundae syrup, divided
2 (2.07 ounce) chocolate-coated caramel-peanut nougat bars (such as Snickers), chopped and divided
DIRECTIONS:
1. Preheat oven to 300 degrees.
2. Sprinkle crumbs into bottom and halfway up the sides of a 9-inch springform pan coated with cooking spray.
3. Combine cheeses in a food processor; process 2 minutes or until smooth. Add brown sugar and next 6 ingredients (brown sugar through egg whites); process just until blended. Pour half of batter into prepared pan. Drizzle with 2 tablespoons syrup. bake at 300 degrees for 50 minutes. Sprinkle with remaining chopped candy bar; bake 10 minutes or until almost set. Turn oven off; let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 8 hours.
Yeild: 12 servings
Wednesday, September 28, 2011
Tortillas in a Bag
This ones great for the kids to make!
INGREDIENTS:
1 - qt storage bag
1 1/2 c flour
1 t. baking powder
3 T shortening
1/2 c hot tap water
1/4 t salt (or to taste)
DIRECTIONS:
1. Place flour, salt and baking powder in a bag, Close and shake just a few shakes to mix.
2. Add shortening and reclose the bag. Work bag with hands until mixture looks crumbly and there are no large pieces of shortening visible.
3. Open the bag and add the hot tap water. Knead in the bag until the dough is one large piece and all the sides of the bag come clean.
4. Take the dough out of the bag and divide into four pieces. Put the pieces of dough on the table and lay the bag on top of them. Let the dough rest for 15 minutes.
5. After resting time, roll or pat the dough into 8-10 inch circles. If the dough is too sticky, you may add a little more flour. Place the circles on a griddle frying pan heated to medium or medium high, and cook until dark brown spots appear. Turn and cook on the other side til brown.
6. Fill torillas with ground beef, beans, salsa, cheese and lettuce to make burritos, if desired, or spread with butter or peanut butter.
INGREDIENTS:
1 - qt storage bag
1 1/2 c flour
1 t. baking powder
3 T shortening
1/2 c hot tap water
1/4 t salt (or to taste)
DIRECTIONS:
1. Place flour, salt and baking powder in a bag, Close and shake just a few shakes to mix.
2. Add shortening and reclose the bag. Work bag with hands until mixture looks crumbly and there are no large pieces of shortening visible.
3. Open the bag and add the hot tap water. Knead in the bag until the dough is one large piece and all the sides of the bag come clean.
4. Take the dough out of the bag and divide into four pieces. Put the pieces of dough on the table and lay the bag on top of them. Let the dough rest for 15 minutes.
5. After resting time, roll or pat the dough into 8-10 inch circles. If the dough is too sticky, you may add a little more flour. Place the circles on a griddle frying pan heated to medium or medium high, and cook until dark brown spots appear. Turn and cook on the other side til brown.
6. Fill torillas with ground beef, beans, salsa, cheese and lettuce to make burritos, if desired, or spread with butter or peanut butter.
Tuesday, May 24, 2011
Easy Apple Dumplings - Week 17
Ingredients:
2 tubes Crescent Rolls
4 apples
2 tablespoons butter
1 1/2 cups sugar
8 oz Mountain Dew
1 tsp cinnamon
Directions:
Unroll 2 tubes of crescent roll dough. Peel and quarter 4 apples and roll one quarter in each crescent roll. Place close together in a deep baking dish (9x9) or as needed to accommodate the dumplings. Melt 2 tablespoons of butter; mix with 1 1/2 cups sugar and 1 tsp cinnamon. Sprinkle over rolls with apples. Pour 8 oz of Mountain Dew over the rolls. Bake at 350 degrees at 45 minutes. Cool slightly before serving.
2 tubes Crescent Rolls
4 apples
2 tablespoons butter
1 1/2 cups sugar
8 oz Mountain Dew
1 tsp cinnamon
Directions:
Unroll 2 tubes of crescent roll dough. Peel and quarter 4 apples and roll one quarter in each crescent roll. Place close together in a deep baking dish (9x9) or as needed to accommodate the dumplings. Melt 2 tablespoons of butter; mix with 1 1/2 cups sugar and 1 tsp cinnamon. Sprinkle over rolls with apples. Pour 8 oz of Mountain Dew over the rolls. Bake at 350 degrees at 45 minutes. Cool slightly before serving.
Sunday, February 6, 2011
Sweet Potato Pie - Week 16
Ingredients: 2 medium sweet potatoes, peeled, boiled and mashed
1 cup firmly packed dark brown sugar
1/2 cup sweetened condensed milk
1/4 cup butter or margarine, melted
2 tbsp flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs,lightly beaten
1 tsp. vanilla
1 unbaked 9 inch pastry shell
1 1/2 cups thawed cool whip
Directions:
Preheat oven to 400 degrees. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs, and vanilla in large bowl until blended.
Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
Bake 30 to 35 minutes or until top is puffed and brown. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tbsps whipped topping.
1 cup firmly packed dark brown sugar
1/2 cup sweetened condensed milk
1/4 cup butter or margarine, melted
2 tbsp flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs,lightly beaten
1 tsp. vanilla
1 unbaked 9 inch pastry shell
1 1/2 cups thawed cool whip
Directions:
Preheat oven to 400 degrees. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs, and vanilla in large bowl until blended.
Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
Bake 30 to 35 minutes or until top is puffed and brown. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tbsps whipped topping.
Tater Tot Casserole - Week 15
Ingredients:
1 bag tater tots
1 lb breakfast sausage, browned and crumbled
12 eggs
2 T. yellow mustard
1 cup milk
2 cups shredded cheddar
Direction:
In a 9x13 pan, cover the bottom with sausage.
Cover sausage with a layer of frozen tater tots.
Mix eggs, mustard and milk and pour over tater tots and sausage.
Top with shredded cheese.
Refrigerate overnight.
Bake at 350 for 45 minutes or until center is done,
1 bag tater tots
1 lb breakfast sausage, browned and crumbled
12 eggs
2 T. yellow mustard
1 cup milk
2 cups shredded cheddar
Direction:
In a 9x13 pan, cover the bottom with sausage.
Cover sausage with a layer of frozen tater tots.
Mix eggs, mustard and milk and pour over tater tots and sausage.
Top with shredded cheese.
Refrigerate overnight.
Bake at 350 for 45 minutes or until center is done,
Peanut Butter Bon-Bons - Week 14
Ingredients:
2 lbs powdered sugar
12 oz creamy peanut butter
3/4 cup butter or margarine - melted
24 oz. semisweet chocolate chips
1/4 lb paraffin wax
Directions:
Mix together powered sugar, peanut butter and butter.
Form into balls.
Refrigerator 1 hour.
Roll into 1" balls.
Melt chocolate chips and wax together in double broiler.
Poke toothpicks into each ball to hold and dip balls into chocolate.
Set on waxed paper to cool.
Best if kept refrigerated.
2 lbs powdered sugar
12 oz creamy peanut butter
3/4 cup butter or margarine - melted
24 oz. semisweet chocolate chips
1/4 lb paraffin wax
Directions:
Mix together powered sugar, peanut butter and butter.
Form into balls.
Refrigerator 1 hour.
Roll into 1" balls.
Melt chocolate chips and wax together in double broiler.
Poke toothpicks into each ball to hold and dip balls into chocolate.
Set on waxed paper to cool.
Best if kept refrigerated.
Mashed Snakes - Week 13
I made these with the meat loaves.
Ingredients:
3 medium potatoes peeled, quartered
2 tablespoons butter or margarine
2 to 3 tablespoons milk
salt to taste
10 drops of green food coloring
6 drops yellow food coloring
4 small pimiento-stuffed olives, sliced
8 pamento slices (from olives)
Directions:
1. In 2 quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling, reduce heat. Cover and simmer 18 to 20 minutes or until tender; drain. Mash potatoes with potato masher or electric mixer on medium speed. Add butter and milk. Stir until light and fluffy. Add salt. Stir in food colors.
2. Place mashed potatoes in gallon-size resealable food-storage plastic bag. Cut about 1-inch hole in 1 corner of bag. Pipe "snakes" onto serving plates. Place 2 olives on one end of snake for eyes. Cut pimiento in half for snake tongue. Serve immediately,
Ingredients:
3 medium potatoes peeled, quartered
2 tablespoons butter or margarine
2 to 3 tablespoons milk
salt to taste
10 drops of green food coloring
6 drops yellow food coloring
4 small pimiento-stuffed olives, sliced
8 pamento slices (from olives)
Directions:
1. In 2 quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling, reduce heat. Cover and simmer 18 to 20 minutes or until tender; drain. Mash potatoes with potato masher or electric mixer on medium speed. Add butter and milk. Stir until light and fluffy. Add salt. Stir in food colors.
2. Place mashed potatoes in gallon-size resealable food-storage plastic bag. Cut about 1-inch hole in 1 corner of bag. Pipe "snakes" onto serving plates. Place 2 olives on one end of snake for eyes. Cut pimiento in half for snake tongue. Serve immediately,
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