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.
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