No Bake Cheesecake

No-Bake Cheesecake

• 8 oz Cool Whip
• 8 oz  Philadelphia Cream Cheese
• 9 inch Graham Cracker Crust (or crushed graham crackers mixed with melted butter if you fill with jars) (or mini graham cracker crusts).
• 1/4 cup sugar
• 1 tsp lemon juice

In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. You could also layer graham cracker crumbs, cheesecake mixture and filling of your choice in jars or buy pre-made mini graham cracker crusts and fill with filling.

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Creamy Tomato Soup

This is one of my favorites...I'm surprised I haven't posted it until now.

1 Medium yellow onion diced
1/4 Cup Butter
1 Brick Cream Cheese
1 Family Sized Can of Campbell's Tomato Soup
3 Cans Stewed Tomatoes
1/2 cup Half and Half or Heavy Cream

In a large stock pan, saute onion and butter until lightly browned. Mix in remaining ingredients. Puree with electric hand blender. Cook on medium for 15-20 minutes (until hot).

Croutons (great addition)
1 baguette sliced
1 clove garlic, minced
olive oil

Mix garlic and olive oil well. Spread mixture on baguette slices. Place on cookie sheet. Broil for 2-3 minutes (until lightly browned), turn over, broil 1-2 minutes. Allow to cool.

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Cookie Fruit Salad

I had this at work at a Christmas Luncheon. Bar none the best fruit salad I have ever tasted. Highly recommended!

2C Buttermilk

1Pkg Instant Vanilla Pudding mix

16 oz. Cool Whip

2 cans pineapple tidbits

2 cans mandarin oranges

2-3 large granny smith apples (diced)

1 package fudge stripe shortbread cookies

Drain pineapple and oranges very well

Mix Buttermilk, pudding mix and Cool whip together.

add mix to fruit and mix well.

Crumble and add cookies to salad to taste mix well. (add cookies just before serving to avoid soggy cookies and remember to add a few to the top of the salad for that extra delicious flavor). You can also add chopped pretzels, but then you miss out on the chocolaty goodness!! =)

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Chicken Cabbage Salad

We normally make this without the chicken.

Body
3/4 Cup Cooked Chicken
1/2 Head Cabbage
1 Package Ramen Noodles
2 Green Onions (chopped)
1/4 Cup Sliver Almonds

Dressing
1/2 Cup Salad Oil
1/4 Cup Rice Vinegar or White Vinegar
2 TBSP Sugar
2 tsp Sesame Seeds
1 Oriental Flavoring from Ramen Noodle package
1/2 tsp salt
dash of pepper

Cook chicken in microwave on high until meat is thoroughly cooked. Meat must be white all the way through, no pink showing! Cool. When meat is thoroughly cool, cut into cubes. Thinly slice cabbage and place in a salad bowl. Crumble uncooked Ramen Noodles over cabbage. Add green onion, sliver almonds and cubed chicken. Toss. Combine all of the ingredients of the salad dressing together, mix well. Pour over salad and toss again. Serve Immediately.

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"1 point" Pumpkin Chocolate Chip Cookies

This is the Weight Watchers cookie

1 Box Spice Cake Mix
1 14 oz. Can Pumpkin
2 Cups Mini Chocolate Chips

Stir together spice cake and pumpkin until well mixed. Fold in mini chocolate chips. Spoon onto baking sheet. Bake 350° for 25 minutes.

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Grandma Ivie's Nibbles

1 16 oz bag corn puffs
2 Cups Sugar
2 Cups Butter
1/2 Cup Water
1/2 Cup Corn Syrup

Boil sugar, butter, water and corn syrup until ALMOST hard ball stage. Pour over corn puffs. Stir until all corn puffs are covered.

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Puffed Rice Balls

3 1/3 Cup Rice Puff Cereal
1/4 Cup Sugar
1/2 Stick Butter
1/4 Cup White Corn Syrup
1/8 tsp Vanilla

In a medium sauce pan. Add butter, sugar, corn syrup and vanilla. Bring to a boil over medium heat. Stir constantly. Add puffed rice. Stir, then pour out onto waxed paper. Cut squares of plastic wrap. Grab a handful of mixture and form it into a ball. Wrap it in the plastic wrap until cool or to serve.

Yields 4 balls...you may want to double or triple the recipe.

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Trista's Chex Mix from Candace Aitken

Very good recipe!!

1 Cup Sugar
1 Cup White Corn Syrup
1 lb Butter
1 tsp. Vanilla
1 LG Box Rice Chex
1 Cup Slivered Almonds
1 Cup Coconut

Bring sugar, corn syrup and butter to a boil for 5 minutes. Add vanilla. Mix in Chex, almonds and coconut. Spread out on wax paper to cool.

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Pumpkin Cheesecake

This is made in a round spring loaded pan.

Crust:
1 Cup Chopped Walnuts or Pecans
1/4 Cup Melted Butter
3/4 Cup Nilla Wafer Crumbs
1/4 Cup Powdered Sugar

Combine dry ingredients and drizzle with butter. Press into bottom + 1 ½" sides of spring loaded pan.

Filling
1 8oz. package + 3oz. package of soft cream cheese, softened
1/3 Cup Sugar
1/4 Cup Butter, softened
1½ tsp vanilla
1 Cup Heavy Whipping Cream
8 oz. Can Pumpkin

Combine cream cheese and sugar, add butter, beating until smooth. Blend in vanilla. Mix in pumpkin. Whip the whipping cream until stiff and fold into the cream cheese/pumpkin mixture.

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Cheddar Cheese Apple Pie

This is the best Apple Pie I've ever had. It was great with freshly whipped cream on top.

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup coarsely grated sharp cheddar cheese, firmly packed
• 5 tablespoons ice water, or more as needed
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Apple Filling:

• 1 1/2 tablespoons cornstarch
• 1/3 cup sugar
• 6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated fresh lemon zest
• Pinch fine sea salt
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• 2 tablespoons (1/4 stick) chilled unsalted butter, diced

Directions

For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.

For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.

On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.

Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.

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Concord Grape Jam Tart

This is also in MS October 2008

• FOR THE DOUGH
• 2 cups all-purpose flour, plus more for surface
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• FOR THE JAM
• 1 1/2 pounds Concord grapes, stems removed
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• Salt
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• 1 large egg, lightly beaten
• Coarse sanding sugar, for sprinkling
• Creme fraiche, for serving

Directions

1. Make the dough: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour (or up to 2 days).
2. Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve (you should have 1 1/2 to 2 cups juice). Return juice to saucepan over high heat, stir in granulated sugar and a pinch of salt, and bring to a boil. Reduce heat to medium, and simmer until temperature registers 220 degrees on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally.
   
3. On a lightly floured surface, roll out each disk of dough to 1/8-inch thickness. Transfer 1 round to a baking sheet, preferably lined with parchment, and fit the other round into a 9 1/2-inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm, about 15 minutes.
4. Using the wide base of 2 pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to create a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze until firm.
   
5. Preheat oven to 375 degrees. Spread 1 cup grape jam over dough in tart pan. (Refrigerate any remaining jam for up to 2 weeks.) Brush top edge of dough with egg. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush top with egg, then sprinkle with sanding sugar. Refrigerate for 30 minutes.
   
6. Bake tart for 15 minutes, then gently tap pan on counter to release air bubbles. Return to oven, and bake until golden brown and bubbling, 15 to 20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with creme fraiche.

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No Bake Spiderweb Cheesecake

This is also from October 2008 MS

• FOR THE CRUST
• Vegetable oil cooking spray
• 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
• 1/4 cup plus 2 tablespoons sugar
• 6 ounces (1 1/2 sticks) unsalted butter, melted
• 1 teaspoon coarse salt
• FOR THE GANACHE
• 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
• 1/2 cup heavy cream
• FOR THE FILLING
• 32 ounces cream cheese, softened
• 11/2 cups sugar
• 1/4 teaspoon coarse salt
• 3 tablespoons fresh lemon juice
• 1 1/2 cups heavy cream, cold

Directions

1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

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Cowboy Cookies

This is from MS October 2008

Makes about 5 dozen

• 3/4 cup pecans (3 ounces)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks
• 1/2 cup shredded unsweetened coconut
• Vegetable-oil cooking spray

1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

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No-bake Cashew Brittle Bars

This was from October 2008 MS

1 1/4 cups old-fashioned oats
1 cup salted cashews
1 1/2 oz (3 TBSP) unsalted butter
1/2 cup packed dark-brown sugar
3/4 tsp ground cinnamon
3 TBSP light corn syrup
1 TBSP molasses
1/2 tsp coarse salt

1. Line a 4 1/2" x 9" loaf pan with plastic wrap, leaving a 1" overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5-6 min. Transfer to a medium bowl.
2. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet,, and cook over medium heat, stirring until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
3. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Removed chilled mixture from pan using plastic, discard plastic, cut into 1" thick bars.

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Laura's Crumb-topped Macaroni and Cheese

So, I'm doing this HCG diet, and I am craving EVERYTHING. I need to keep track of all of the recipes I want to prepare once this is over. Here is the first one. It's from June 2008 Martha Stewart Magazine.

1 Pound Cavatappi Pasta
4 Slices day-old oat or whole-wheat Bread
1 TBSP EVOO
10 TBSP unsalted butter
3 1/2 Cups whole milk
1/4 cup plus 2 TBSP all-purpose flour
1/2 pound mozzarella cheese, grated (2 cups)
1/2 pound mild white cheddar cheese, grated (3 cups)
3/4 tsp freshly grated nutmeg (do not use preground)
Freshly ground pepper

1. Bring large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain, rinse with cold water, and drain again.
2. Pulse bread in a food processor until coarse crumbs form (about 2 3/4 cups).
3. Melt 4 TBSP butter over medium-high heat. Add breadcrumbs, and cook, stirring to coat, until they are lightly gold and beginning to crisp, about 8 minutes. Transfer to a plate.
5. Heat milk in a small saucepan over medium-low heat until steaming. (Do not let milk come to a boil). Melt remaining 6 TBSP butter in a medium saucepan over medium heat. Add flour to butter, whisking until smooth. Add milk, slowly, whisking constantly until combined. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, about 15 minutes. Remove from heat, add cheeses, and stir until melted. Stir in nutmeg and 1/2 tsp salt. Season with pepper.
6. Preheat oven to 350°. Place pasta in a 9-inch round baking dish that is 3" deep. Stir in cheese sauce 1 cup at a time, mixing well after each addition. Spread breadcrumbs on top. Place dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes. Serve hot.

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Coconut Cake

Vegetable oil spray, for misting the pan
Four, for dusting the pan
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup water (or sub with 1 cup coconut milk if available)
1/3 cup vegetable oil
4 large eggs
1 cup shredded coconut

Place rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 13 by 9 inch glass or metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

Place the cake mix, pudding mix, water (or coconut milk), oil, coconut and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the side of the bowl again. The batter should look well blended. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.

Bake the cake until it is golden brown and the top springs back when lightly pressed with finger, 40 to 45 minutes. Transfer the cake pan to a wire rack and let the cake cool for 15 minutes.

The filling I use a small tub of cool whip, a brick of cream cheese at room temperature, with a small container of coconut pudding and some coconut. Mix all of the ingredients.

Top with toasted coconut.

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Turtle Pumpkin Pie

I haven't tried this yet, but it looks good!

1/4 cup plus 2 TBSP caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1/2 cup plus 2 TBSP chopped pecans divided
2 pkg (3.4 oz each) Vanilla Flavored instant pudding
1 Cup Milk
1 Cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.
Refrigerate one hour. Top with remaining cool whip, caramel topping and nuts just before serving.

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Kneaders Sugar Cookies

2 Cups Butter
2 1/4 Cups Sugar

4 Large Eggs
1 Cup Milk

7 3/4 Cups Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp lemon flavor
1/2 tsp salt
1/4 tsp nutmeg
1 TBSP honey

1. Cream together butter and sugar until fluffy
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8" thick.
7. Bake at 325° for 10-12 minutes or until just teh edges barely start to change colors.

Makes approx. 4 dozen

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Apricot Cake with Lemon Cream Cheese Filling

Again, I haven't tried this one. I just don't want to lose it. It's from the book "The Cake Doctor Returns."

Preheat Oven to 350°.

For the Filling
1 medium-size lemon
1 package (8 ounces) cream cheese, at room temperature
1/2 cup granulated sugar
1 cup sweetened flaked coconut

For the Cake:

Vegetable oil spray, for misting the pan
Flour for dusting the pan
1 package plain yellow or vanilla cake mix
1 cup apricot nectar
4 tbsp (1/2 stick) butter, melted
3 large eggs

1. Make the filling: Rinse and pat the lemon dry with paper towels. Grate enough zest to measure 1 tsp. Cut the lemon in half and squeeze the juice into a medium-sized bowl; you will need 2 Tbsp. Add the cream cheese, granulated sugar, lemon zest and coconut in the mixing bowl. Beat with an electric mixer on low speed until the ingredients are just combined, 1 minutes. Set the bowl aside.

2. Make the Cake: Place in the cake mix, 1 cup of apricot nectar, melted butter, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl if needed. The batter should look thick and well combined. Pour the batter into a bundt pan, smoothing the top with a rubber spatula. Spoon the filling on top of the batter, making sure it does not touch the edges of the pan, then place the pan in the oven.

3. Bake the cake until the top springs back with lightly pressed with a finger, 50-55 minutes. Transfer the bundt pan to a wire rack and let cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer.

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Apricot Coconut

Okay, I haven't even tried this one yet, I just want to make sure I don't lose the recipe because it looks good.

Preheat oven to 350°

1 1/2 cups apricot jam
1 cup flaked coconut
1/4 cup butter, melted
1 package white cake mix
3 eggs
2/3 cups apricot nectar
2/3 cups water
1/3 cups vegetable oil

In a bowl, combine jam, coconut and melted butter. Mix well. Spread evenly in prepared pan.

Inn a large mixer bowl, combine cake mix, eggs, nectar, water and oil. Beat on medium speed for 2 minutes. Pour batter over jam mixture. Bake for 35 to 45 minutes or until tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then turn upside-down onto a large serving plate.

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Banana Cake

I found this recipe and changed a few things. I was told it was so good. I liked it too.

1 Package plain yellow cake mix
1 1/2 teaspoons ground cinnamon
2 medium-sized ripe bananas, peeled and mashed (1 generous cup)
1 cup sour cream
1 teaspoon pure vanilla extract
3 large eggs
1 egg white

Place the cake mix and cinnamon in a large mixing bowl. Add the mashed bananas, sour cream, oil, vanilla and eggs and beat with an electric mixer on slow speed until the ingredients are incorporated, 30 seconds. Stop machine and scrape down the side with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be well blended. Divide the cake evenly between the 2 prepared cake pan, smoothing the tops with the rubber spatula. Place the cake pans in the oven side by side. Place in a preheated 350 degree oven.

I filled this with caramel filling.
I have a block of Peter's Caramel and I cut off a pretty nice chunk (about 1 cup) and I put it in a double boiler with a little bit of evaporated milk and stirred until it melted. I added the melted caramel in with a lg container of cool whip I had mixed a small package of vanilla pudding with. I folded the caramel in and created a filling.

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