Easy Oreo Cheesecake Recipe

July 13, 2012 Leave a Comment

Easy Oreo Cheesecake

Whenever I use cream cheese for a recipe, I get Kraft Philadelphia Cream Cheese.  Because there is always a recipe on the inside of the package.  That’s where I got the Easy Oreo Cheesecake, and I hope you like it.

Easy Oreo Cheesecake Recipe

Easy Oreo Cheesecake

1 pkg. (1lb.2 oz.) Oreo Chocolate Sandwich Cookies, divided

¼ cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup Breakstone’s Sour Cream

4 eggs

Preheat oven to 325F.  Place 30 of the cookies in food processor container; cover; process 30 to 40 sec. or until finely ground.  Add butter; mix well.  Press firmly onto bottom of foil-lined 13×9 inch baking pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, 1 at a time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 ½ cups of the chopped cookies into cream cheese batter.  Pour over crust; sprinkle with the remaining chopped cookies.

Bake 45 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.

 

(Recipe for the Easy Oreo Cheesecake was on the inside cover of the package of cream cheese.)

Hope you enjoyed making the Easy Oreo Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Berry Pudding Cake Recipe

June 24, 2012 Leave a Comment

Berry Pudding Cake

Like many of us, who are diabetic, I have this Berry Pudding Cake recipe for you.  I haven’t tried this recipe, so if you make this recipe, please let me know how it was.  I got this recipe from the magazine Diabetic Living and thought it would be a good summer treat.

Berry Pudding Cake Recipe

Berry Pudding Cake

Nonstick cooking spray

2 eggs

¼ cup sugar

1 tsp. vanilla

Dash salt

1 cup fat-free milk

½ cup flour

½ tsp. baking powder

3 cups assorted fresh berries (such as raspberries, blueberries and sliced strawberries)

Preheat oven to 400F.  Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray.  Arrange in a 15x10x1 inch baking pan; set aside.  In a medium bowl, combine eggs, sugar, vanilla, and salt; whisk until light and frothy.  Whisk In milk until combined.  Add flour and baking powder; whisk until smooth.

Divide berries among prepared quiche dishes.  Pour batter over berries.  (Batter will not cover berries completely.)  Bake about 20 minutes or until puffed and golden brown.  Serve warm.  If desired, sift powdered sugar over each serving     Makes 6

Nutrition facts per serving:  calories: 141, protein(gm): 5, carbs(gm): 26, fat total(gm): 2, cholesterol(mg): 71, saturated fat(gm): 1, dietary fiber, total(gm): 3, sodium(mg): 86

Diabetic exchanges: fruit: 1, other carb: 2

 

(Recipe for Berry Pudding Cake is from the magazine Diabetic Living)

Hope you enjoyed the Berry Pudding Cake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Grasshopper Brownies Recipe

June 21, 2012 Leave a Comment

Grasshopper Brownies

When you don’t have a lot of time to bake, you go through all your recipes, looking for something that would be easy.  Well, try making Grasshopper Brownies.   I know that it would be a little easier to make brownies from a box, but take some time to make them a little different.

Grasshopper Brownies Recipe

Grasshopper Brownies

21 ½ oz. package Pillsbury Fudge Brownie Mix

½ cup water

½ cup oil

1 egg

  FILLING       4 cups powdered sugar

3 oz..pkg. cream cheese, softened

¼ cup margarine, softened

3 to 4 Tbsp. milk

¼ tsp. peppermint extract

1 tsp. vanilla

4 to 6 drops green food coloring

GLAZE    1 oz. (1 square) unsweetened chocolate

1 Tbsp. margarine

Heat oven to 350F.  Grease bottom ONLY of 13×9 inch pan.  Prepare and bake brownie mix according to package directions.  Cool completely.

In large bowl, combine all filling ingredients; beat at medium speed until smooth.  Spread over cooled brownies.

In small saucepan, melt chocolate and one tablespoon margarine over low heat, stirring occasionally; drizzle over filling.  Store in refrigerator.  36 bars

(Recipe for Grasshopper Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

 

Hope you enjoyed the Grasshopper Brownies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Zucchini Bars Recipe

June 13, 2012 Leave a Comment

Zucchini Bars

When zucchini is plentiful at your market, starting in June, why don’t you try making Zucchini Bars?  It has many different ingredients in the bars that make it very tasty.  I think you’ll like it!

Zucchini Bars Recipe

Zucchini Bars

2 cups sugar

½ cup raisins and ½ cup chopped nuts

2 cups (3 medium) shredded zucchini

1 cup oil

1 tsp. vanilla

3 eggs

2 ½ cups flour

1 tsp. salt and 1 tsp. cinnamon

½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. nutmeg and ½ tsp. cloves

Frosting:   4 cups powdered sugar

3 oz. cream cheese, softened

1 tsp. vanilla

2 to 4 Tbsp. milk

Heat oven to 350F.  Grease 15x10x1inch jelly roll pan.  In large bowl, combine sugar, raisins, nuts, zucchini, oil, vanilla and eggs; blend well by hand.  Stir in flour, salt, cinnamon, baking soda, baking powder, nutmeg and cloves; mix well by hand.  Pour into greased pan.  Bake at 350F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In large bowl, combine all frosting ingredients, adding enough milk until frosting is of desired spreading consistency; beat until smooth.  Spread over cooled bars.  Cut into bars.  Store in refrigerator.  45 bars

 

(Recipe for the Zucchini Bars is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 62, October 1989 issue)

 

Hope you enjoyed the Zucchini Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Strawberry Shortcut Cake

June 12, 2012 Leave a Comment

 

Strawberry Shortcut Cake

Strawberry Shortcut Cake

My mother-in-law, Marie Shea, made the Strawberry Shortcut Cake Recipe back in 1986.  I can remember having this cake after a Saturday night meal.  It was very different, but it was a “Shea” recipe, so it had to be good, and it was.

Strawberry Shortcut Cake

Strawberry Shortcut Cake

1 to 2 cups mini marshmallows

2 (10 oz.) packs frozen sliced strawberries

1 (3oz.) box strawberry jell-o (DRY)

2¼ cups flour

1 ½ cups sugar

½ cup Crisco

3 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

3 eggs

Grease a 13 x 9 inch pan (bottom ONLY), sprinkle marshmallows evenly in pan.  Mix by hand the strawberries and jell-o, set aside.

Place all ingredients in bowl; beat 3 minutes on low speed.  Pour batter on to of marshmallows.  Spoon strawberries on top of batter.  Bake in 350F. for 45 minutes, or until golden brown.

  • Mix the jell-o powder (DRY) into strawberries.  DON’T make the jell-o with water.

 

(Recipe for the Strawberry Shortcut Cake is from Marie Shea)

 

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Amaretto Mousse Cheesecake Recipe

June 9, 2012 Leave a Comment

Amaretto Mousse Cheesecake

Back in 1987 I made this Amaretto Mousse Cheesecake for a friend’s birthday.  She LOVED it so much, that I was making it for her 3 more times until summer was over.  I didn’t mind…because it wasn’t going in the oven.

Amaretto Mousse Cheesecake Recipe

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs

½ cup margarine, melted

1 envelope KNOX unflavored gelatin

½ cup cold water

3 pkg. (8 oz. each) cream cheese, softened

1 ¼ cups sugar

1 can (5oz.) EVAPORATED MILK (not condensed)

1 tsp. lemon juice

1/3 cup Amaretto liqueur (I put a little more in)

1 tsp. vanilla

¾ cup heavy cream, whipped

Combine graham cracker crumbs with butter.  Press onto bottom and up half way on the sides of a 9 inch springform pan; then chill.

In a small pot sprinkle gelatin over cold water; let stand 1 minute.  Stir over low heat till completely dissolved, about 3 minutes; set aside.  In large bowl beat cream cheese with sugar until fluffy; about 2 minutes.  Gradually add EVAPORATED milk and lemon juice, beat until mixture is very fluffy, about 2 minutes.  Gradually beat in gelatin mixture, liqueur and vanilla until blended.  Fold in whipped cream.  Pour into crust, chill 8 hours or overnight.

Omit amaretto, increase water to ¾ cup, and add ½ tsp. almond extract with vanilla.

(Recipe for Amaretto Mousse Cheesecake came with the bottle of Amaretto)

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Our Best Cheesecake

June 6, 2012 Leave a Comment

Our Best Cheesecake (Honey Maid)

For years I have used Honey Maid Graham Cracker Crumbs for my baked goods.  It wasn’t until 2010 that I tried the cheesecake on the back of the box.  It was easy, and tasted GREAT.  Why don’t you try making Our Best Cheesecake Recipe, and you’ll love it.

Our Best Cheesecake

Our Best Cheesecake

1 ¾ cups Honey Maid Graham Cracker Crumbs

1/3 cups margarine, melted

1 ¼ cups sugar, Divided

3 pkg. (8 oz. each) Philadelphia cream cheese, softened

2 tsp. vanilla

3 eggs

1 cup Breakstone’s Sour Cream

1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 350F if using a silver 8 or 9 inch springform pan (or to 325F if using a DARK nonstick 8 or 9 inch springform pan).  Mix graham cracker crumbs, margarine and ¼ cup of sugar.  Press firmly onto bottom and 2 ½ inches up side of pan; set aside.

Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Add sour cream.  Pour into crust.

Bake 1 hour 10 minutes or until center is almost set.  Turn off oven.  Leaving door slightly ajar, leave cheesecake in oven 1 hour.  Remove from oven; cool completely.  Refrigerate 4 hours or overnight.  Remove side of pan; top with pie filling.  Store leftover cheesecake in refrigerator.

Makes 16 servings

(Recipe from Honey Maid Graham Cracker Crumbs; Our Best Cheesecake)

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Carrot Cake Recipe

May 20, 2012 Leave a Comment

I hope you enjoy eating this fantastic Carrot Cake. The recipe is really pretty simple to follow!

On my husband’s side of the family, everyone bakes (Aunt’s, cousin’s, Mother, sister’s and In-Laws). I’m going back 27 years ago, my husband’s Aunt Peg gave me a Carrot Cake Recipe that was so delicious, that I will share it with you.

Carrot Cake Recipe

Carrot Cake

2 cups sugar

1 ½ cups oil

4 eggs

2 tsp. baking soda

1 tsp. salt

2 ½ tsp. cinnamon

2 ½ cups flour

3 carrots grated

1 cup coconut

1 cup chopped walnuts

Mix all ingredients, except carrots, coconut and walnuts.  After ingredients are mixed together, FOLD IN the carrots, coconut and walnuts.  Grease and flour 13 x 9 pan or two 9” round pans.  Bake on 350F for 50 – 60 minutes.

Cream Cheese Frosting

2 (3 oz. each) cream cheese, softened

1/3 cup margarine, softened

3 ½ cups powdered sugar

1 tsp. milk (or omit milk, and add 1 Tbsp. lemon juice

1 ½ tsp. vanilla

Beat together cream cheese and margarine.  Then add sugar alternately with milk and vanilla.  Mix together until smooth and creamy.  (add more sugar to thicken or more milk or lemon juice to thin)

Hope you enjoyed the Carrot Cake Recipe, if so, click “like” below.

 

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Ricotta Cake Recipe

May 16, 2012 Leave a Comment

Ricotta Cake Recipe

This Ricotta Cake Recipe goes back 25 Years.  My sister, Betty Lou had made it for a birthday party and it was so delicious, I thought that I would share it with you.

Ricotta Cake Recipe

Yellow cake mix (super moist with PUDDING IN THE MIX)

1 ¼ cups water

1/3 cup vegetable oil

3 eggs

2 Lbs. ricotta cheese

3 Tbsp. sugar

3 eggs

Make sure you grease and flour the 13 x 9 pan first.  Mix together the yellow cake mix with the water, oil and egg, then put the cake mix in the pan.

Mix together the ricotta , sugar and eggs, and layer it on top of the of the yellow cake mix.  Make sure the cake mix is completely covered.

Bake 350F for 40 minutes.

It’s that simple!

If you enjoyed this easy Ricotta Cake Recipe, please click “Liked”.

 

 

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Macaroon Cake Recipe

May 15, 2012 Leave a Comment

Try this gooey and delicious Macaroon Cake!!

My Mother-In-Law used to make this Macaroon Cake Recipe, and it was my husband’s favorite cake recipe from his early childhood.  The first time I made it I was so worried that I wouldn’t live up to his mom’s baking, but he gave me his approval.  This cake is made in a 13 x 9 pan to get full effect.

Macaroon Cake Recipe

Macaroon Cake

2 cups flour

1 ¼ cups sugar

1 ½ tsp. baking power

1 tsp. salt

½ tsp. baking soda

1 cup sour milk*

½ cup soft margarine

3 eggs

3 envelopes pre-melted unsweetened chocolate

1         tsp. vanilla

*Sour milk – add 1 Tbsp. bottled lemon juice or vinegar to 1 cup milk, then let stand for 5 mins.

Macaroon Topping

15 oz. can sweeten condensed milk

2 2/3 cups flaked coconut

1 tsp. vanilla

Combine in a bowl and stir it together until coconut is completely coated.

 

Grease and flour a 13 x 9 inch pan.  Combine all ingredients in large bowl.  Blend 30 seconds on low, 3 minutes on medium.  Pour batter into pan.  Carefully spoon Macaroon topping over batter.  Bake at 350 for 35 – 40 minutes, or until it springs back.

I hope you enjoy the Macaroon Cake Recipe, and if you do click “Like” below.

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