This makes it in a 9 inch pan ** don't try to squeeze in 8 inch** Or double it ;)
INGREDIENTS
• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups powdered sugar, divided
• 1 (16 ounce) carton Cool Whip, thawed and divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 (4 ounce) package chocolate fudge instant pudding mix (also can try vanilla)
DIRECTIONS
1. Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
2. Pour crumbs into a bowl; add butter and toss to coat.
3. Press crumb mixture into the bottom of an ungreased 9-inch square dish.
4. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
5. Fold in half of the Cool Whip.
6. Spread over crust.
7. Sprinkle with chopped peanut butter cups.
8. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
9. Fold in the rest of the Cool whip.
10. Spread over the peanut butter cups.
11. Crush the remaining cookies and sprinkle over the top.
12. Cover and chill overnight is best or at least 4 hrs.
Wednesday, March 25, 2009
Tuesday, March 10, 2009
Impossible Cheeseburger Pie and a Twist
INGREDIENTS
1 lb lean (at least 80%) ground beef
1 onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Peppers Optional
*** WE USE ITALIAN SAUSAGE and 4 Tablespoons of our favorite salsa with beans/corn spread on top of the cheese
DIRECTIONS
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
1 lb lean (at least 80%) ground beef
1 onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Peppers Optional
*** WE USE ITALIAN SAUSAGE and 4 Tablespoons of our favorite salsa with beans/corn spread on top of the cheese
DIRECTIONS
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
Monday, March 9, 2009
The Cheesecake Factory Pumpkin Cheesecake
INGREDIENTS
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 tablespoon sugar
Filling
3 (8 ounce) packages cream cheese - softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
DIRECTIONS
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
You can serve with whipped cream on top.
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 tablespoon sugar
Filling
3 (8 ounce) packages cream cheese - softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
DIRECTIONS
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
You can serve with whipped cream on top.
Wednesday, March 4, 2009
Fruit Magic (Blueberry, Apple, Cherry)
Fruit Magic (Like a Cobbler) so EASY
INGREDIENTS
1 can (15 oz.) pie filling
1 small Jiffy pkg white cake mix or ½ regular cake mix
¼ cup butter or margarine (softened)
DIRECTIONS
Spread pie filling in a 8 x8 pan
Combine cake mix and butter until crumbly
Sprinkle on top of pie filling
Bake 45 to 50 min at 350 until golden brown
INGREDIENTS
1 can (15 oz.) pie filling
1 small Jiffy pkg white cake mix or ½ regular cake mix
¼ cup butter or margarine (softened)
DIRECTIONS
Spread pie filling in a 8 x8 pan
Combine cake mix and butter until crumbly
Sprinkle on top of pie filling
Bake 45 to 50 min at 350 until golden brown
Monday, March 2, 2009
Chocolate-Carmel Cheesecake
INGREDIENTS
1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
TOPPING:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping
DIRECTIONS
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers
1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
TOPPING:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping
DIRECTIONS
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers
Taco Salad
INGREDIENTS
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) packageDoritos crushed
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
DIRECTIONS
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) packageDoritos crushed
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
DIRECTIONS
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.
Sweet and Sour Pork
INGREDIENTS
2 lbs pork (2” strips)
3 cups pineapple juice
¾ cup brown sugar
¾ cup vinegar
3 tablespoon soy sauce
5 tablespoon corn starch
1 cup pineapple chunks
Green pepper strips
DIRECTIONS
Brown pork. Add ½ cup water. Cover and simmer 1 hour. Combine rest (Except green pepper and pineapple chunks) Cook over low heat until thick. Add peppers and pineapple and cook until soft. Serve over rice.
2 lbs pork (2” strips)
3 cups pineapple juice
¾ cup brown sugar
¾ cup vinegar
3 tablespoon soy sauce
5 tablespoon corn starch
1 cup pineapple chunks
Green pepper strips
DIRECTIONS
Brown pork. Add ½ cup water. Cover and simmer 1 hour. Combine rest (Except green pepper and pineapple chunks) Cook over low heat until thick. Add peppers and pineapple and cook until soft. Serve over rice.
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