November 13, 2010

Cookies and Cream Cheesecake

Prep Time: 25 minutes + refrigerating. Bake Time: 55 minutes. Makes: 12 servings.


1 cup. chocolate sandwich cookie crumbs (about 12 cookies)
1 tbsp. butter or margarine, melted


3 pkgs. (8oz. each). Philadelphia Cream Cheese, softened
3/4 cup. sugar
1 tsp. vanilla
3 eggs
16 chocolate sandwich cookies, quartered, divided

MIX crumbs and butter; press onto bottom of 9-inch springform pan.
Bake at 325F. for 10 minutes if using a silver springform pan.
(Bake at 300F. for 10 minutes if using a dark nonstick springform pan).

MIX cream cheese, sugar and vanilla with electric mixer on medium speed. Add eggs; mix on low speed just until blended. Fold in 12 quartered cookies. Pour over crust. Place remaining cookies on top of batter.

BAKE at 325F. for 50 to 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300F. if using a dark pan.) Run knife around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.

Caramel Brownie Cheesecake

Makes: 12 to 16 servings.

1 (8oz) pkg. brownie mix
1 egg
1 tbsp. cold water
1 (14oz) bag caramels
1 (5oz) can. evaporated milk
2 pkgs. (8oz. each.) Philadelphia Cream cheese, softened
1/2 cup. sugar
1 tsp. vanilla
2 eggs
    Kraft Chocolate Topping

  MIX together brownie mix, 1 egg and water in  medium bowl until well blended. Spread into 9-inch baking pan. Bake at 350F. for 25 minutes.

  MELT caramels with milk in heavy 1 1/2-quart saucepan over low heat, stirring frequently until smooth. Reserve 1/3 cup caramel mixture for topping. Pour remaining caramel mixture over crust.

  BEAT cream cheese, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended.

  ADD 2 eggs, one at a time, mixing well after each additional. Pour over caramel mixture in pan.

  Bake for 40 minutes; cool. Chill.

  HEAT reserve caramel mixture in small saucepan until warm. Spoon over cheesecake. Drizzle with chocolate topping.

Variations: Substitute 9-inch springform pan for square baking pan. Loosen cake from rim of pan before cooling.

Caramel Apple Cheesecake

Prep. Time: 10 minutes, Bake Time: 40 minutes, Makes: 8 servings.

2 pkgs. (8oz.each) Philadelphia Cream Cheese, softened
1/2 cup. sugar
1/2 tsp. vanilla
2 eggs
1/3 cup. frozen apple juice concentrate, thawed
1 ready to use graham cracker crust (6 oz or 9-inch)
1/4 cup. caramel ice cream topping
1/4 cup. chopped peanuts

  MIX cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in juice concentrate.

  POUR  into crust.

  BAKE at 350F. for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Drizzle with topping and sprinkle with peanuts before serving.
Garnish with apple slices.


2 1/2 lb. pork shoulder blade roast boneless, cut into 1 1/2 inch chunks
2 med. onions, chopped
1 (6 oz.) can tomato paste
2 med. green pepper, chopped
1/2 c. packed brown sugar
1/2 c. water
1/4 c. cider vinegar
3 tbsp. chili powder
2 tsp. salt
1 tsp. dry mustard
2 tsp. Worcestershire sauce
10 (6 inch) hard rolls

In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until pork is very tender, stirring occasionally. Skim off any fat. With wire whisk, stir mixture until meat is shredded.Serve as a main course or as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!


1 (2 1/2 to 3 lb.) lean boneless rump roast
1/2 to 3/4 c. flour
1/2 tsp. pepper
3/4 tsp. seasoned salt
1/4 tsp. chili powder (optional)
2 to 4 tbsp. vegetable oil
2 buds garlic, minced
1/2 tsp. dried cilantro or 1 1/2 tsp. chopped fresh
1 c. picante sauce (mild or hot)
2 c. water
1 lg. onion, chopped
2 lg. potatoes, lg. cube
1 (10 oz.) box frozen peas and carrots
1 (6 oz.) pkg. Mexican cornbread mix
1 egg
2/3 c. milk
1 c. grated Cheddar cheese

Trim roast of visible fat; cut into 1 inch cubes. Combine flour, pepper, salt, and chili powder in a sealable plastic bag. Shake to mix. Place meat cubes in bag and shake to coat. Brown 1/2 of meat cubes in heated skillet with 1/2 of oil. Remove to 1 1/2 to 2 quart casserole. Add oil and remaining meat cubes to skillet and brown; place in casserole. Combine garlic, cilantro, picante sauce, and water in a large measuring cup. Combine onion and potato with meat cubes.Pour picante sauce mixture in casserole; stir to combine. Cover and bake 1 1/2 to 2 hours or until meat is tender at 325 degrees. Combine cornbread mix, egg, milk, and cheese. Remove casserole from oven and set oven at 350 degrees. Add more liquid, if needed. Sprinkle peas and carrots over meat mixture and dollop cornbread batter around the edge of the casserole dish. Bake in 350 degree oven 25 to 30 minutes or until cornbread is done. Serves 8 to 10.
Delicious served with a crisp salad.

Chicken Enchiladas

Makes: 4 to 6 servings. Prep time: 20 minutes, Bake Time: 20 minutes.

2 cups. chopped cooked chicken or turkey
1 cup. chopped green pepper
1 pkg. (8oz) Philadelphia Cream Cheese, cubed
1 jar (8oz) salsa, divided
8 (6-inch) flour tortillas
3/4 lb. (12oz) Velveeta Pasteurized Process Cheese Spread, cut up
1/4 cup. milk

   Stir chicken, pepper, cream cheese and 1/2 cup salsa in a saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup. chicken mixture down center of each tortilla; roll up. Place , seam-side down, in lightly greased 12 x 8-inch baking dish.
   Stir process cheese spread and milk in saucepan on low heat until smooth.
Pour sauce over tortillas; cover with foil.
   Bake at 350F. for 20 minutes or until throughly heated. Pour remaining salsa over tortillas.

Italian Beef and Spinach Pie

Prep: 20 minutes, Bake: 30 minutes, Makes: 8 servings

12 oz. lean ground beef
3/4 C. chopped red or yellow sweet pepper
1/2 tsp. bottled minced garlic (1 clove)
1 C. water
1 6oz. can. Italian style tomato paste
1 4oz. can. drained, sliced mushrooms
1/2 tsp. dried Italian seasoning, crushed
1 10oz. pkg. frozen chopped spinach, thawed and well drained
3/4 C. shredded mozzarella cheese (3oz)
2/3 C. light or regular ricotta cheese
1 baked 9-inch. pastry shell

   Preheat oven to 350F. In a large skillet cook beef, sweet pepper, and garlic until meat is brown and sweet pepper is tender. Stir in the water, tomato paste, drained mushrooms, and Italian seasoning. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
   Meanwhile, in a medium bowl stir together spinach, 1/4 cup of the mozzarella cheese, the ricotta cheese, and salt. Spoon spinach mixture into baked pastry shell. Top with the meat mixture. Cover edge of pastry with foil to prevent over browning.
   Bake in preheated oven for 30 to 35 minutes or until heated through. Remove foil. Top with remaining mozzarella cheese. Let pie stand for 10 minutes before serving.

   *Note: For a baked pastry shell, bake one 9-inch. frozen unbaked deep-dish pastry shell according to package directions. Or prepare and bake 1 folded refrigerated unbaked pie-crust ( 1/2 of a 15 oz. package) according to package directions.


Printed from COOKS.COM

2 oz. Cajun season
8 (4 oz.) beef tenderloin steaks (tournedos)
4 oz. bourbon - Jack Daniel's, Jim Beam, or Old Grandad
1 tsp. parsley, chopped
1 onion, julienne cut
1 red bell pepper, julienne cut
1 green pepper, julienne cut
4 mushrooms, sliced
2 cloves garlic, minced
3 oz. oil
3 oz. butter

In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into hot skillet and cook until blackened on the outside on both sides. Remove steaks from pan.Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add the butter and saute the vegetables until glossy but crunchy. Add bourbon and reduce by 1/2, then add the parsley and pour over the steaks and serve.
Serves: 4.


Prep: 15 minutes, Bake: 25 minutes, Makes: 12 servings

1 8oz. pkg. cream cheese, softened
1 cup. shredded Parmesan or Asiago cheese ( 4oz)
1 tsp. bottled minced garlic (2 cloves)
1 13-14oz. can. artichoke hearts, drained
1 cup. bottled roasted red sweet peppers, drained
1 cup. sliced mushrooms
1 cup. sliced green onions
   Thinly sliced French bread, toasted
   Freshly parsley

    Preheat oven to 350F. In a food processor combine cream cheese, Parmesan cheese, and garlic. Cover and process until well mixed. Add drained artichoke hearts, the 1 cup roasted peppers, the mushrooms, and green onions. Cover and process with the on/off until finely chopped.

   Transfer mixture to an 8 inch quiche dish or 9 inch pie plate, spreading evenly.
Bake, covered in preheated oven about 25 minutes or until heated through. Serve warm with thinly sliced French bread. If desired, garnish with additional roasted pepper and parsley.


Smoky Chipotle Fondue

8 oz. American cheese, cubed
2 Tbsp. dry white wine
2 Tbsp. Dijon-style mustard
1/2 tsp. Worcestershire sauce
2 cans. Chipotle chile peppers in adobo sauce, chopped
2 to 4 Tbsp. milk
   Crusty French bread

   In a heavy, medium saucepan combine American cheese, white wine, mustard, Worcestershire sauce, and Chipotle peppers. Cook and stir over medium-low heat until melted and smooth. Stir in enough of the milk to reach desired consistency.
   Transfer to a fondue pot; keep warm over a fondue burner.
Serve fondue immediately with bread cubes. If the fondue mixture thickens, stir in some additional milk.

Makes: 1 cup
Start 2 Finish: 15 minutes.