Crust
1 cup graham crackers
3 tbsp sugar
3 tbsp margarine, melted
Filling
4 blocks of cream cheese (8oz each)
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp vanilla
Combine the crust ingredients. Press into the bottom of a 9" springform pan. Bake at 325 for 10 minutes.
Combine cream cheese, sugar, and flour mixing at medium until well blended. Add eggs one at a time mixing after each addition. Blend in sour cream and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce heat to 250; continue baking for 1 hour. Cool before removing rim from pan.
Monday, December 14, 2009
Friday, December 11, 2009
Mint Crinkles
3/4 cup finely chopped layered chocolate-mint candies (about 4oz or 24 candies)
1/3 cup shortening
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)
In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
1/3 cup shortening
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)
In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
Peanut Butter Bites
3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
1 egg
1 tsp vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)
Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder.
To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
1/2 cup creamy peanut butter
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
1 egg
1 tsp vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)
Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder.
To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Gorilla Bread
1/2 cup granulated sugar
3 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8oz) package cream cheese
2 (12oz) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or pecans
3 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8oz) package cream cheese
2 (12oz) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or pecans
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Tuesday, December 1, 2009
Parmesan Butternut Squash
1 butternut squash (2 1/2 lbs)
1/4 cup butter
2 cloves of garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated fresh Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh parsley
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
1/4 cup butter
2 cloves of garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated fresh Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh parsley
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Friday, November 20, 2009
Crock Pot Chicken Cordon Bleu
6 boneless, skinless chicken breast halves
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8oz) package of dry bread stuffing mix
1/4 cup butter, melted
Mix soup and milk together in a small bowl. Pour enough of the mixture into the crockpot to cover the bottom. Layer chicken over soup mixture. Cover the breasts with the remaining sauce. Layer cheese on top of chicken/sauce.
Add stuffing to top (smoosh down so it gets moist) about 1 hour before serving. Drizzle butter over stuffing.
Cook for 4-6 hours on low or 2-3 hours on high.
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8oz) package of dry bread stuffing mix
1/4 cup butter, melted
Mix soup and milk together in a small bowl. Pour enough of the mixture into the crockpot to cover the bottom. Layer chicken over soup mixture. Cover the breasts with the remaining sauce. Layer cheese on top of chicken/sauce.
Add stuffing to top (smoosh down so it gets moist) about 1 hour before serving. Drizzle butter over stuffing.
Cook for 4-6 hours on low or 2-3 hours on high.
Thursday, November 19, 2009
Whole Grain Pancakes
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 tbsp flaxseed meal
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg, beaten
2 cups buttermilk
In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth. Let stand at least 5 minutes before cooking.
Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
1/2 cup rolled oats
1/4 cup cornmeal
3 tbsp flaxseed meal
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg, beaten
2 cups buttermilk
In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth. Let stand at least 5 minutes before cooking.
Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
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