The Best Cheesecake Recipes

Chocolate Velvet Cheesecake

2008-08-14T22:53:00.000-07:00

by: Donna Monday

Smooth, creamy, and oh so sophisticated – that’s chocolate velvet cheesecake.

Crust

1 cup vanilla wafer crumbs
½ cup chopped pecans
3 tablespoons granulated sugar

Filling

2 8-oz. pkgs. cream cheese, softened
½ cup packed brown sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
3 tablespoons almond flavored liqueur (substitute 2 tablespoons milk and ¼ teaspoon almond extract for almond flavored liqueur)

Topping

2 cups sour cream
2 tablespoons granulated sugar

Directions

Preheat oven to 325 degrees.

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur (or extract and milk); pour over crust. Bake at 325 degrees for 35 minutes.

Increase oven temperature to 425 degrees.

Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees for 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill until firm

Chocolate Turtle Cheesecake

2008-08-14T22:51:00.000-07:00

by: Donna Monday

There’s nothing slow moving about this caramel and pecan cheesecake. In fact, you’ll be lucky to have leftovers.

Crust

2 cups vanilla wafer crumbs
6 tablespoons margarine, melted

Filling

1 14-oz. bag caramel candies
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz. pkgs. cream cheese, softened
½ cup sugar
2 eggs
½ cup semi-sweet chocolate pieces, melted

Topping

Whipped cream
Chopped nuts
Maraschino cherries

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom and sides of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

In 11/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 degrees for 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, chopped nuts and maraschino cherries.

Chocolate Chip Cheesecake

2008-08-14T22:50:00.000-07:00

by: Donna Monday

Have a little fun with your plain ole cheesecake by adding some yummy chocolate chips. Another great way to use our favorite chocolate morsels.

Crust

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted

Filling

3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 teaspoon vanilla
1 cup mini semi-sweet chocolate pieces

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325 degrees for 55 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and red or green maraschino cherries.

Cherry Cheesecake

2008-04-05T01:05:00.000-07:00

By Elizabeth Morgan

Looking for the perfect dessert to bring for Thanksgiving dinner or a deliciously sweet treat to impress an important date? Then a cherry cheesecake is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch fest and a romantic dinner, especially with a light sparkling wine.

And no, forget about buying the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you’ll be able to put together a scrumptious cherry cheesecake in no time.

For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter. To make the cheesecake, you will need softened cream cheese and about three to four medium-sized eggs (both the eggs and the cream cheese should be at room temperature). You will also need about fifteen ounces of chilled, cherry pie-filling, sugar, and vanilla extract.

Now that you have all the ingredients on hand, you can start by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force the mixture down into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.

While baking, go right on to making the cake. It’s a good idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), and then the vanilla and sugar. Once you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to about 25 degrees lower and go on baking for another forty minutes.

You can then carefully take the cake off the pan and let the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.

Cheeseburger Cake

2008-02-17T21:14:00.000-08:00

Recipe by: Prizewinning

Serves: 10 Servings

Ingredients:

1 lb Ground beef

1 c Chopped onion

1 cn Diced green chiles; 4-oz.

2 c Bisquick® baking mix

1/2 c Mayonnaise

1/2 c Catsup

2 tb Mustard

2 ts Seasoned salt

1 Egg

8 oz American or Cheddar cheese

2 tb Sesame seeds

Instructions:

Heat oven to 375 degrees. Brown ground beef and onion in skillet. Drain off

excess fat. Mix ground beef, onion and all remaining ingredients except

cheese and sesame seeds. Spread half of batter in greased 9-inch springform

pan. Lay cheese slices on batter and cover with remaining batter. Sprinkle

with sesame seeds. Bake until edges are brown and pull away from side of

pan, 35 to 40 minutes. Let stand 10 minutes; loosen edge. Serves 10 to 12.

High Altitude Directions (3500 to 6500 ft.): No adjustments are necessary.

Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Prizewinning Recipes

by You from Bisquick. Lynn's notes: Made this 2-10-98; omitted the salt,

next time I'll use garlic and chopped green and red peppers to be cooked in

with the beef. A good recipe, easy to make and could be made in a pie plate

instead of a springform pan.

Cheese Crusted Chicken with Cream

2008-02-17T21:12:00.000-08:00

Recipe By : The Best of Sunset - Page 118

Serves: 4 Servings

Ingredients:

4 lb Broiler-Fryer Chicken

1 tb Butter -- melted

5 oz Gruyere Cheese -- shredded

1 tb Dijon Mustard

3/4 c Whipping Cream

Watercress Sprigs -- for

Garnish

Instructions:

Remove chicken neck and giblets; reserve for other uses. Pull off and

discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush

skin with butter. Place chicken, breast up, on a rack in a 12- by 15-inch

roasting pan. Roast, uncovered, in a 375 degree oven until a meat

thermometer inserted in thickest part of thigh (not touching bone)

registers 185 degrees, or until meat at thighbone is no longer pink (cut to

test), about 1 hour. Using poultry shears or a knife, cut chicken into

quarters. Arrange pieces, skin side up and slightly apart, in a shallow

ovenproof serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch

oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn

off heat. Skim and discard fat from pan drippings. Stir in mustard and 3/4

cup of the cream; bring to a boil over high heat and boil, stirring, until

shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup

of cheese, and stir until cheese is melted and sauce is smooth (if

necessary, thin sauce with a little more cream). Keep sauce warm. Broil

chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.

Pour sauce around chicken; garnish with watercress.

Cheese Blintzes 2

2008-02-17T21:08:00.000-08:00

Serves: 8 Servings

Ingredients:

---------------CREPES------------------

3/4 c All-purpose flour

1/2 ts Salt

2 lg Eggs

1 c Milk

2 tb Unsalted butter; melted

1 Stick unsalted butter at

Instructions:

---------------FILLING-----------------

-room temp.

1 lb Ricotta cheese (or dry

-cottage cheese)

1 lg Egg yolk

1 tb Unsalted butter; melted

1 tb Granulated sugar

1/2 ts Vanilla extract

Make the crepe batter:

*** Sift flour and salt together into a bowl.

*** In a large bowl, beat eggs with an electric mixer. Add milk and 2

tablespoons of melted butter, beating until well mixed. Add flour mixture

and continue to beat until smooth. Cover and refrigerate at least 30

minutes.

Prepare the filling:

*** Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,

granulated sugar, and vanilla extract. Beat with an electric mixer until

smooth. Cover and refrigerate until ready to use.

*** Preheat oven to its lowest setting.

*** Remove crepe batter from the refrigerator. It should be the

consistency of heavy cream. If too thin, add up to 2 additional tablespoons

of flour to thicken.

*** Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,

swirling pan to coat the whole surface. Put 1+1/2 tablespoons of batter

into the pan, swirling quickly to spread batter evenly over bottom of pan.

Cook until air bubbles begin to form on top on top and the edges start to

curl away from the sides of the pan. Remove crepe with a spatula and flip

over, browned side up, onto a plate. Repeat until batter is used up,

melting 1 teaspoon of butter in the pan before adding each 1+1/2

tablespoons of fresh batter.

*** To make blintz, take a crepe, browned side up, and place 1 tablespoon

of filling in the center. Lift the far edge of the crepe up and over the

filling, then lift up the near edge, overlapping and crimping the edges

together to close. Fold sides up, again overlapping and crimping to

secure. Transfer to a plate, and repeat with remaining crepes.

*** Melt the remaining butter in a large frying pan over medium heat. Add

a few filled blintzes, seam side down, and saute until golden brown. Gently

turn blintzes over and cook until the other side is golden brown. Remove

blintzes from the pan and place on an oven-proof plate. Keep cooked

blintzes warm in a very low temp. oven as you saute the rest.

*** Dust with confectioners sugar, serve with fruit sauce or syrup. Makes

16-18 blintzes

Cheese Balls (Baked)

2007-11-28T16:00:00.000-08:00

Serves: 18 Servings

Ingredients:

1 (4 oz) butter

3 c Plain flour

8 oz Cheddar cheese

8 oz Packaged dates

ds Salt

Pecan halves

Instructions:

Preheat oven to 375 deg F. Grate cheese. Melt butter; mix cheese and

butter. Add flour and salt, mix well. Pinch off a little bit of dough. Put

one date half and one pecan half in center of pinched dough and wrap dough

around them, forming a ball. Bake at 375 for 15 to 20 minutes.

Cheese and Spinach Crustless Quiche

2007-10-22T01:16:00.000-07:00

Serves: 10 Servings

Ingredients:

4 Eggs

1/3 c Half-and-Half

1 1/2 c Shredded Swiss cheese (6-oz)

1 pk (10-oz) frozen chopped

-spinach cooked and drained

4 sl Bacon; crisp-cooked and

-crumbled

1 ts Lemon juice

1/2 ts Salt

Instructions:

*** Beat eggs with half-and-half until light and fluffy.

*** Blend in cheese, spinach, bacon, lemon juice and salt. Pour into

lightly greased 9-inch quiche dish. CONVENTIONAL OVEN:

*** Heat oven to 350 degrees. Cook 40-45 minutes or until knife inserted

near center comes out clean.

*** Cut into 10 wedges and serve. MICROWAVE:

*** Cook at MEDIUM power 13-15 minutes, or until knife inserted near center

comes out clean. Let stand 10 minutes.

*** Cut into 10 wedges and serve.

Cheese and Rice Casserole

2007-09-13T23:00:00.000-07:00

Serves: 4 Sweet ones

Ingredients:

2 1/2 c Brown Rice, cooked

3 Green Onions (scallions),

Chopped

1 c Lowfat Cottage Cheese -or-

Hoop Cheese

1 ts Dried Dill

1/4 c Parmesan Cheese, grated

1/2 c Lowfat Milk

Instructions:

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled

casserole. Bake in a 350-degree oven for 15 to 20 minutes.

Serves 4

One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium:

682 Potassium: 203 Cholesterol: 10

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk

Exchange

Cheese and Bacon Pinwheels

2007-08-06T22:40:00.000-07:00

Serves: 28 Servings

Ingredients:

1 c Shredded cheddar cheese

1/4 c Crisp bacon; crumbled

1/4 c Margarine; softened

2 tb Green onions; chopped

7 sl Rye bread; crusts removed

Instructions:

In a small bowl, stir together all ingredients except bread. Flatten each

bread slice with a rolling pin. Spread each slice with 1 1/2 Tablespoon

cheese mixture.

Roll up jelly roll style. Place 4 toothpicks into each piece, then using a

serrated knife, cut into 4 pices. Place on a cookie sheet.

Heat boriler, and broil for 1 1/2 to 2 1/2 minutes or until lightly browned

and cheese is melted.

Serve immediately.

Cheddar Fondue

2007-08-06T22:39:00.000-07:00

by Gerald Edgerton

Serves: 4 Servings

Ingredients:

1 lb Cheddar cheese; shredded

2 tb Flour

1 c Milk

1 ts Onion; grated

1 ts Worcestershire sauce

1 pn Cayenne

Salt to taste

Instructions:

Mix shredded cheese and flour until cheese well coated. In a fondue pot

heat milk and onion to not quite boiling. Stir in the cheese a little at a

time, continuing to heat and stir until all the cheese is melted. Add

worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol

burner. Serve with French bread cubes.

Cheddar Chili Cheesecake

2007-08-06T22:38:00.000-07:00

Bon Appetit

Serves: 12 Servings

Ingredients:

** 1 1/2 tb Butter (for pan)

** 1/4 c Fine breadcrumbs, toasted

** 1/4 c Finely grated ched. cheese

** 6 oz Thinly sliced ham

** 1 1/2 lb Cream cheese, room temp.

** 3/4 lb Sharp cheddar, grated

** 1 c Cottage cheese

** 3/4 c Chopped green onion

** 4 Eggs

** 3 tb Jalapeno pepper*

** 2 tb Milk

** 1 Garlic clove, halved

Instructions:

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.

Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to

coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix

diced ham with remaining ingredients in blender or processor until smooth.

Pour slightly more than half of filling into prepared pan. Top with

reserved ham slices in even layer. Cover with remaining filling. Set pan on

baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1

hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool

to room temperature before serving.

Cheddar Broccoli Chicken Supreme

2007-08-06T22:37:00.000-07:00

Serves: 6 Servings

Ingredients:

** 6 Chicken Breast halves,

** Boneless, skinless

** Vegetable Oil

** 10 oz Cream of Broccoli soup

** 1/2 c Milk

** 1 c Cheddar Cheese, shredded

** (and Extra shredded cheese)

Instructions:

Brown chicken breasts on both sides in a small amount of oil; drain off

excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover

and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove

chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir

until melted. Pour sauce over chicken. Sprinkle additional cheese over all.

Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite

Cheddar may be substituted but increase milk to 2/3 cup.

Caraway-Cheese Crisps

2007-08-06T22:33:00.000-07:00

Serves: 30 Servings

Ingredients:

*** 1 c Butter or margarine;

*** -softened

*** 2 c Sharp cheddar cheese;

*** -shredded

*** 2 c All-purpose flour

*** 1 ts Ground red pepper

*** 1/4 ts Salt

*** 1 c Pecans; finely Chopped

*** 2 ts Caraway seed

Instructions:

Beat butter at medium speed with an electric mixer; gradually add cheese,

beating well. Combine flour, red pepper and salt; gradually add to cheese

mixture, mixing after each addition. Add pecans and caraway seeds, mixing

until thoroughly blended. Shape dough into 3/4 inch balls. Place on

ungreased baking sheets; flatten each dough ball with a fork dipped in

flour. Bake in 350 degree oven for 15 minutes or until lightly browned

around edges. Remove to wire racks to cool. Store in an airtight container.

Yield; about 5 dozen.

NOTES : Caraway-Cheese Crisps may be frozen up to three months in an

airtight container. Thaw at room temperature just before serving.

Blue Cheese Walnut Spread

2007-07-03T22:13:00.000-07:00

Recipe by: Elizabeth Powell

Serves: 6 Servings

Ingredients:

4 oz Blue cheese; softened

4 oz Cream cheese

2 tb Butter

2 tb Sherry

1/4 c English walnuts; chopped

Instructions:

Beat cheeses and butter together. Add sherry and walnuts.

Serving Ideas : Serve with assorted

Blender Cheese Cake

2007-07-03T22:12:00.000-07:00

Serves: 1 Servings

Ingredients:

1 2/3 c Graham cracker crumbs

1/2 c Butter, melted

1/2 c Boiling water

1 pk Lemon jello

2 tb Lemon juice

2 c Cottage cheese

1 Container frozen whipped

1 Topping (about 9 oz.)

Instructions:

Combine cracker crumbs and butter; mix well. Press into bottom of 7"x11"

pan. Set aside. Assemble blender. Pour boiling water into blender

container, add jello and process at "beat" until jello is dissolved. Add

lemon juice and 1 cup cottage cheese. Process at "liquefy" until smooth.

Add remaining cottage cheese and process until smooth. Pour into large

mixer bowl. Add frozen whipped topping and mix until smooth. Chill until

set. (This is ready for serving in minutes.) Spread Pie Filling over top

when set. For variety try different fruit filling or even fresh fruit for

topping. Fresh fruit can also be mixed into cheese cake before pouring into

pan.

3 Step Cheesecake Recipe

2007-07-03T22:08:00.000-07:00

Source: TV Guide clipping

Serves: 8 Servings

Ingredients:

-Karen Thackeray

2 8 oz pkgs cream cheese;

-softened *

1/2 c Sugar

1/2 ts Vanilla

2 Eggs

1/2 Mini semi-sweet choco chips

Graham cracker crust

Instructions:

* You can substitute "light" cream cheese Beat cream cheese, sugar and

vanilla at medium speed until well blended. Blend in 2 eggs. Stir in

chocolate chips then pour batter into graham cracker pie crust. (you may

sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake

at 350F for 40 min, or until center is almost set. Cool. For best results

refrigerate for 3 hours.

Better Mac And Cheese, Please

2007-06-03T23:41:00.000-07:00

by Poellnitz, Vicki A

Treat your family to the ultimate feel-good food.

Macaroni and cheese makes it to the top of the list of comfort foods. Most of the mac and cheese served these days comes from a boxed mix or the freezer, but it's easy to make it from scratch. Ten minutes is all you need to stir up the sauce. Once you've reached this point, the variations are endless. Mix in any type of shredded cheese, cooked pasta, salt, and pepper, and you're set.

We recommend shredding block cheese with a grater for the creamiest results. VICKI A. POELLNITZ

TACO DINNER MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 25 MIN.

1 (8-ounce) package elbow macaroni

1 pound ground beef

1 (1.25-ounce) envelope reduced-sodium taco seasoning mix

¾ cup water

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

Toppings: chopped tomato, avocado, and green onions, sour cream, salsa

PREPARE pasta according to package directions. Drain and keep warm.

BROWN ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain.

RETURN beef to skillet; stir in taco seasoning mix and ¾ cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining ½ cup cheese. Serve immediately with desired toppings. STEWART GORDON

CHARLESTON, SOUTH CAROLINA

HEARTY MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 17 MIN.

1 (8-ounce) package elbow macaroni

1 ½ cups diced cooked ham

½ small onion, chopped

Vegetable cooking spray

1 cup frozen green peas, thawed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm,

SAUTÉ ham and onion in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and ham mixture. Sprinkle with remaining ½ cup cheese. Serve immediately.

CREAMY MAC AND CHEESE

MAKES 2 TO 3 MAIN-DISH OR 4 TO 6 SIDE-DISH SERVINGS

PREP: 10 MIN., COOK: 8 MIN.

1 (8-ounce) package elbow macaroni

1 (10-ounce) container refrigerated Alfredo sauce

½ cup milk

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ teaspoon ground red pepper

1 (8-ounce) block Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm.

BRING Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.

Bean and Cheese Taco

2007-06-03T23:40:00.002-07:00

Serves: 4 Servings

Ingredients:

15 oz Canned chili hot beans -- No
Fat added -- drained
1/2 ts Garlic -- minced
4 Corn tortillas -- 6"
8 oz FF Fancy Pizza Cheese, HC --
Shredded
1/4 c Fresh cilantro -- chopped
1/4 c Green onions -- sliced
Shredded lettuce
Chopped tomato
Light or FF Sour Cream
Salsa

Instructions:

Heat oven to 350 F. In a small bowl, mash beans and stir in garlic. For
each taco, spread about 1/2 c bean mixture on half of each tortilla. Top
with 1/2 c. cheese, 1 tb. each cilantro and green onion. Fold tortilla over
filling. Place folded tortillas in 8" square baking dish sprayed with
non-stick cooking spray. Bake at 350 F. for 10 to 12 minutes or until
tortillas begin to brown and filling is hot. Serve with shredded lettuce,
tomato, FF sour cream and salsa to add at the table as desired. 4 Servings,
each (without garnishes) = 286 calores, 28 g protein, 39 g. carbohydrate, 2
g fat, 12 mg cholesterol, 426 mg sodium

Baked Macaroni and Cheese

2007-06-03T23:40:00.001-07:00

Recipe by: Mimi's Cyber Kitchen

Serves: 6 Servings

Ingredients:

2 c Uncooked elbow macaroni
1/2 c Butter
1/2 c Flour
1 1/2 c Milk
1 1/2 c Sour cream
1 ts Salt
1/2 ts Pepper
10 oz Mild cheddar cheese, grated

Instructions:

*** Preheat oven to 350F degrees.

*** Cook macaroni in salted boiling water according to package directions.
Drain and rinse well with cold water. Pour into a 3 quart casserole.

*** In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.

*** Cook over low heat, stirring constantly, until sauce bubbles and
thickens.

*** Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.

*** Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining
cheese.

*** Bake for 1 hour, or until bubbly and browned.

*** Serve immediately.

NOTES : From Mimi: Believe it or not, this was served at a temple dinner
one Friday night. It was so good, I asked for the recipe. Low fat, it's
not, but I have had some success using lower fat ingredients such as milk
and sour cream, though I wouldn't bother with nonfat sour cream. I also use
less cheddar than this recipe calls for...or I double everything except the
sour cream and cheddar. Whatever works...it's the best version I've ever
eaten.

Aunt Franny's Special Cheesecake

2007-06-03T23:39:00.001-07:00

by: Luke Indran

Do you crave some good old homemade cheesecake that's hearty, sweet and unbelievably delicious at the same time? Say your thanks then to Aunt Franny for disclosing her classified cheesecake recipe for the benefit of all you dessert lovers!

3 pk Cream cheese

5 Eggs

1 1/2 pt Sour cream

1 1/2 ts Vanilla

3 tb Sugar

1 c Granulated sugar

1 1/2 ts Vanilla

1/2 c Sugar

1 1/2 c Graham cracker crumbs

1/4 c Margarine

Crust: 1 1/2 c. graham cracker crumbs, 3 T. sugar, 1/4 cup margarine. Mix and pour in 13x9x2 pan.

Filling: Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup sugar and and 1 1/2 t. vanilla. Pour over graham cracker crust. Bake at 300 for one hour. Cool for 5 minutes.

Topping: Mix 1 1/2 pts. sour cream, 1/2 c sugar, and 1 1/2 t. vanilla together. Pour over baked cheesecake.

Bake an additional 5 minutes in oven, set overnight. Serve cherry pie filling as topping on the side. Cherries might be too rich for some people so this enables anyone who wants them to add them individually.

3 Cheesy Crockpot Recipes

2007-06-03T23:35:00.000-07:00

By Kara Kelso

Crockpot meals are always easy, and very tasty as well. If you love a good cheesy meal or snack, these recipes are just right for you!

Recipe #1 - All Day Macaroni & Cheese

8 ounces elbow macaroni, cooked and drained

4 cups(16 ounces) shredded sharp Chedder Cheese

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Recipe #2 - Artichoke & Cheese Dip

1 lb. shredded Mozzarella

1 c. grated Parmesan

1 c. (8 oz. jar) mayonnaise

1 c. (8 1/2 oz.) artichoke hearts, drained and chopped

Minced onions

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour. Serve with broken up French bread or wheat crackers.

Recipe #3 - Broccoli & Cheese Soup

2 c. cooked noodles

1 (10 oz.) pkg. frozen chopped broccoli,thawed

3 tbsp. chopped onions

2 tbsp. butter

1 tbsp. flour

2 cups shredded American cheese

Salt to taste

5 1/2 c. milk

Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours. 8 servings.

Enjoy!

Peppermint Cheesecake

2007-05-30T23:25:00.000-07:00

by: Donna Monday

This festive cheesecake is pretty in pink and perfect for Christmas or Valentine’s Day.

Crust

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted

Filling

1 envelope unflavored gelatin
¼ cup cold water
2 (8-oz.) containers soft cream cheese
½ cup sugar
½ cup milk
¼ cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45-oz). milk chocolate candy bars, finely chopped

Toppings

whipped cream
crushed peppermint candy
chocolate shavings

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until firm.

Garnish with additional whipped cream combined with crushed peppermint candy and shaved chocolate.

Banana Cheesecake

2007-05-25T20:24:00.000-07:00

by: Luke Indran

Merge the taste sensations of rich banana and creamy cheesecake now with my fabulous banana cream cheesecake creation roadmap!

1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.

Apple Cinnamon Cheesecake

2007-05-25T19:50:00.000-07:00

by: Donna Monday

Enjoy the old-fashioned goodness of apple, cinnamon, and graham crackers with the creamy vanilla flavor of cheesecake. Destined to become a family favorite.

Crust

1 cup graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
¼ cup margarine, melted

Filling

2 8-oz. pkgs. cream cheese, softened
½ cup sugar
2 eggs
½ teaspoon vanilla

Topping

4 cups thin peeled apple slices
1/3 cup sugar
½ teaspoon cinnamon
¼ cup chopped pecans

Directions

Preheat oven to 350 degrees.

Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Amaretto Peach Cheesecake

2007-05-25T19:34:00.000-07:00

by: Donna Monday

A blushing peach turns into a sophisticated after dinner dessert when combined with Amaretto in this exquisite cheesecake.

Crust

3 tablespoons margarine
1/3 cup sugar
1 egg
¾ cup flour

Filling

3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
3 tablespoons flour
3 eggs
1 16-oz. can peach halves, drained, pureed
¼ cup almond flavored liqueur

Topping

Peach slices
Toasted almonds, sliced

Directions

Preheat oven to 450 degrees.

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust.

Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 65 minutes.

Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Garnish with peach slices and almonds.

Marbel Cheesecake

2007-05-15T23:12:00.000-07:00

by: Donna Monday

Swirls, swirls, delicious swirls of chocolate and cheese makes a beautiful desert and a tasty one too.

Crust

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted

Filling

3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs
1 1-oz square unsweetened chocolate, melted

Directions

Preheat oven to 350 degrees.

Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter.

Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at s450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking for 30 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.