Makeover Peanut Butter Cup Cheesecake

May 9, 2013 Leave a Comment
Makeover Peanut Butter Cup Cheesecake

Makeover Peanut Butter Cup Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

No one will ever guess this decadently rich, firmer textured cheesecake has been lightened up.  We promise!

Sharon Anderson                                                                             Lyons, Illinois

               

Makeover Peanut Butter Cup Cheesecake Recipe

Makeover Peanut Butter Cup Cheesecake

¾ cup graham cracker crumbs

2 Tbsp. sugar

2 Tbsp. butter, melted

¾ cup creamy peanut butter

Filling:   2 package (8 oz. each) fat-free cream cheese

1 package 8 oz.) reduced-fat cream cheese

1 cup (8 oz.) reduced-fat sour cream

¾ cup sugar

2 eggs, lightly beaten

1 ½ tsp. vanilla

¾ cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

In a small bowl, combine the cracker crumbs, sugar and butter.  Press onto the bottom of a 9 inch springform pan coated with cooking spray.

Place pan on a baking sheet.  Bake at 350 F. for 10 minutes.  Cool on a wire rack.  In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened.  Spread over crust to within 1 inch.

In a large bowl, beat the cream cheese, sour cream and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in vanilla.  Pour 1 cup into a bowl; set aside.  Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.  Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet.  Bake for 50-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake.  Garnish with peanut butter cups.  Refrigerate overnight.            16 servings

 

(Recipe for Makeover Peanut Butter Cup Cheesecake was on www.tasteofhome.com)

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Ham and Cheese Macaroni Bake

May 8, 2013 Leave a Comment
Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake Recipe

Ham and Cheese Macaroni Bake

2 cups uncooked macaroni

3 Tbsp. butter, divided

1 Tbsp. flour

2 cups milk

½ tsp. GROUND NUTMEG

½ lb. sharp cheddar cheese, cut into ¼ inch cubes

¼-1/2 tsp. salt, to taste

½-1 tsp. PENZEYS FRESHLY GROUND PEPPER

½ cup minced onion (1 small)

4 oz. sliced mushrooms (about 2 cups)

¾ lb. cooked ham, diced (about 2 cups)

1/8 tsp. CAYENNE PEPPER

1 cup heavy cream (we found half & half worked fine)

3 Tbsp. Parmesan cheese, grated or shredded

Preheat oven to 425 F.  Boil the macaroni in salted water until tender, about 10-12 minutes.  Drain and return to pot dry.

Melt 2 Tbsp. of butter in a saucepan.  Add the flour, stirring well to blend and remove lumps.  Cook about 1 minute; add the milk, stirring rapidly.  Let simmer about 1 minute, then add the NUTMEG, cheddar, salt and PEPPER.

Heat the remaining butter in a second skillet; add the onions and mushrooms.  Cook, stirring, until mushrooms soften, about 4 minutes.  Add the ham, cook, stirring, for about 1 minute.  Add the cheese sauce, CAYEENE and cream.  Cook, stirring, about 1 minute.

Turn the mixture into the drained macaroni and mix well.  Place in a buttered 10-cup baking dish.  Sprinkle with Parmesan.  Bake for 10 minutes at 425 F.  Turn the broiler to high.  Brown under the broiler until the top is nicely browned, 2-3 minutes.         9 servings      Prep. time: 20 mins.   Cook. time: 15 mins.

(Recipe for Ham and Cheese Macaroni Bake, this recipe was in the store, 2013)

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Apple Pecan Crepes

May 7, 2013 Leave a Comment
Apple Pecan Crepes

Apple Pecan Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

This is a very easy, quick and delicious brunch item.  When they taste the nutty apple pie filling tucked inside the creamy vanilla sauce draped over the tender crepes, everyone “oohs” and “aahs” between bites.  Prepare a big batch-people tends to go back for seconds and even thirds!

               

Apple Pecan Crepes Recipe

Apple Pecan Crepes

1 can (21 oz.) apple pie filling

½ cup coarsely chopped pecans

½ tsp. ground cinnamon

12 prepared crepes (7 inches each)

1 egg, lightly beaten

¾ cup half-and-half

2 Tbsp. sugar

½ tsp. vanilla extract

¼ tsp. almond extract

In a small bowl, combine the pie filling, pecans and cinnamon.  Spread 2 rounded tablespoonfuls down the center of each crepe; roll up tightly.

Place in a greased 13 x 9 inch baking dish.  Bake, uncovered, at 375 F. for 10-14 minutes or until heated through.

Meanwhile, in a microwave-safe bowl, combined the egg, cream, sugar and extracts.  Cover and microwave at 50% power for 3 ½ to 4 ½ minutes or until thickened, stirring after each minute.  Cool.  Serve with crepes.       6 servings

 

(Recipe for Apple Pecan Crepes was on www.tasteofhome.com)

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Caramelized Apple Hand Pies

May 6, 2013 Leave a Comment
Caramelized Apple Hand Pies

Caramelized Apple Hand Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Caramelized apples are tucked inside a hand-held pie that no one expects you to share.

Caramelized Apple Hand Pies Recipe

Caramelized Apple Hand Pies

2 Tbsp. unsalted butter

3 medium apples, peeled and finely chopped

1/3 packed brown sugar

½ tsp. cornstarch

1/8 tsp. cinnamon

1 tsp. lemon juice

½ tsp. vanilla extract

1 pkg. (14.1 oz.) refrigerated pie pastry

Filling:   ¼ cup coarse sugar

1 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Vanilla ice cream, optional

In a large skillet, heat butter over medium heat.  Add apples; cook and stir 5 minutes.  Mix brown sugar, cornstarch and cinnamon; add to apples.  Cook and stir 7-8 minutes or until apples begin to soften and caramelize.  Remove from heat; stir in lemon juice and vanilla.  Cool.

Preheat oven to 400 F.  On a lightly floured surface, unroll pastry sheets.  Roll to 1/8 inch thickness; cut four 5 inch circles from each sheet.  Place about 3 Tbsp. filling on one half of each circle.  Moisten pastry edges with water.  Fold pastry over filling.  Press edges with a fork to seal, pinch edges to seal and flute.

Transfer to greased baking sheet.  Prick tops of pastry with a fork.  Bake 20-25 minutes or until golden brown.  Remove from pans to wire rack.

For topping, mix sugar and cinnamon.  Brush pies with sugar and cinnamon.  Brush pies with melted butter; sprinkle with cinnamon-sugar.  Serve  warm or at room temperature.

(Recipe for Caramelized Apple Hand Pies was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May, 2013)

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Burritos

May 5, 2013 Leave a Comment
Burritos

Burritos

Aeleen Frisch shares, “The filling freezes well.  You can also add the meat to the beans before freezing or before serving to simplify building burritos.”

Burritos Recipe

Burritos

2 tsp. olive oil (or cooking spray)

1 medium onion, diced

1 medium red bell pepper, diced

1   10 oz. can vegetarian refried beans

4 scallions (green part), snipped into small pieces

1 tsp. (heaping) CALIFORNIA SEASONED PEPPER

1 tsp. GRANULATED GARLIC POWDER

½ tsp. MEDIUM CHILI POWDER PEPPER

2tsp. GROUND ANCHO CHILI PEPPER

¼ tsp. (scant) CAYENNE PEPPER

¼ tsp. CRUSHED JALAPENO PEPPER

2 Tbsp. milk

½-1 tsp. salt, optional (Aeleen doesn’t use any)

8   10 inch flour tortillas

Optional fillings:

1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)

½-1 lb. shredded cheese

½ head lettuce, chopped

2 tomatoes, diced

1 avocado, diced

In a large frying pan, heat the olive oil or cooking spray over medium heat.  Add the onion and red pepper and cook until softened, 3-4 minutes.  Add the beans, scallions, SPICES, milk and salt (if using).  Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas.  You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan.  Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado.  For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado.  Roll up and eat.

(Recipe for Burritos came from Penzeys Spices, May 2013)

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Lemony Blueberry Layered Pie

May 4, 2013 Leave a Comment
Lemony Blueberry Layered Pie

Lemony Blueberry Layered Pie

I was looking through Taste of Home magazine and there was this Lemony Blueberry Layered Pie recipe that was quick and easy.  There was also LUCKYLEAF.COM at the bottom of the page, so I looked further.  I keyed in “Luckyleaf.com”, and TONS of recipes showed up on the screen…such as: Amaretto Peach Cobbler, Cherry Chocolate Macaroon Pie, and so much more.  Go to Luckyleaf and be AMAZED.

Lemony Blueberry Layered Pie Recipe

Lemony Blueberry Layered Pie

1 Graham Cracker Crust for a 9 inch pie

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

¼ cup powdered sugar

1 (3.4 oz.) box instant lemon pudding mix

2 tsp. fresh lemon zest

¼ cup freshly squeezed lemon juice

1 (21 oz.) can Lucky Leaf Premium Blueberry Pie Filling

Combine cream cheese, condensed milk and powdered sugar in a large bowl.  Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.

Add pudding mix, lemon zest and lemon juice; mix until well blended.  Spoon about half of Lucky Leaf Premium Blueberry Pie Filling evenly into bottom of graham cracker crust.  Spoon lemon-filling mixture on top and spread evenly.  Cover and chill for at least 1 hour.

Spoon remaining blueberry filling on top just before serving.  Garnish with lemon zest if desired.

(Recipe for Lemony Blueberry Layered Pie was in Taste of Home magazine, April/May 2013.)

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Fantastic Beef Fajitas

May 3, 2013 Leave a Comment
Fantastic Beef Fajitas

Fantastic Beef Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

The first time I made these beef fajitas, my family couldn’t get enough.  The next time I had to make a double batch so everyone had enough.  This is a favorite evening meal for me because it fixes up quick.  It would be a good one for entertaining, too—the avocados add a nice dash of color.

                Marla Brenneman                                                                           Goshen, Indiana

               

Fantastic Beef Fajitas Recipe

Fantastic Beef Fajitas

1 lb. beef top sirloin steak or flank steak, trimmed and cut against the grain into ¼ inch strips

Marinade:  3 Tbsp. canola oil

2 Tbsp. lemon juice

1 tsp. dried oregano

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

Fajitas:   ½ medium onion, sliced

1 medium sweet red pepper, sliced into thin strips

2 Tbsp. canola oil, divided

8 flour tortilla shells, warmed

2 avocados, peeled and slice

Salsa

Sour cream

In a large resealable bag, combine marinade ingredients; add beef.  Seal and refrigerate for 3-6 hours or overnight, turning several times.

Discard marinade.  In a skillet, sauté onion and pepper in 1 tablespoon oil until crisp tender; remove from pan.  Add remaining oil and sauté meat until no longer pink, about 4 minutes.  Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream.  Roll tortilla around filling.           4-6 servings

 

(Recipe for Fantastic Beef Fajitas was on www.tasteofhome.com)

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Chocolate Banana Cream Pie

May 2, 2013 Leave a Comment
Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have three daughters, and this is their favorite pie to help make and to eat.  Most of the time, we make two pies so there’s enough for seconds.

                Lynn McAllister                                                                                                Mt. Ulla, North Carolina

               

Chocolate Banana Cream Pie Recipe

Chocolate Banana Cream Pie

1 ¼ cups sugar

1/3 cup cornstarch

1/3 cup baking cocoa

¼ tsp. salt

3 cups milk

3 Tbsp. butter

1 ½ tsp. vanilla

1 pastry shell (9 inches), baked

2 medium firm bananas, sliced

1 cup whipped topping

Chocolate curls and additional sliced bananas, optional

In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in butter and vanilla.

Pour half of the filling into pastry shell.  Top with sliced bananas and remaining filling.  Refrigerate for 3-4 hours.

Garnish with whipped topping.  Decorate with chocolate curls and additional bananas if desired.

6-8 servings

(Recipe for Chocolate Banana Cream Pie was on www.tasteofhome.com)

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Citrus Cheesecake

May 1, 2013 Leave a Comment
Citrus Cheesecake

Citrus Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Here’s the perfect cheesecake for spring or for a special gathering anytime of year!  The rich, cookie-like crust and creamy filling make the zesty, citrus taste a wonderful surprise.  This dessert takes time to prepare, but one bite will tell you it’s worth it!

Marcy Cella                                                                        L’Anse, Michigan

               

Citrus Cheesecake Recipe

Citrus Cheesecake

½ cup butter, softened

1/3 cup sugar

1 egg yolk

½ tsp. vanilla

1 ¼ cups flour

Filling:   5 packages (8 oz. each) cream cheese, softened

1 ¾ sugar

3 Tbsp. flour

1 ½ tsp. grated lemon peel

1 ½ tsp. grated orange peel

¼ tsp. vanilla

5 eggs, lightly beaten

2 egg yolks. Lightly beaten

¼ cup heavy whipping cream

TOPPING:   1 ½ cups (about 12 oz.) sour cream

3 Tbsp. sugar

1 tsp. vanilla

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg yolk and vanilla.  Combine flour and lemon peel; gradually add to creamed mixture.  Mix until dough forms a ball and pulls away from the sides of the bowl.  Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9 inch springform pan.  Grease bottom.  Between waxed paper, roll half the dough to fit bottom of pan.  Peel off top paper; invert dough onto bottom of pan.  Remove paper; trim dough to fit pan.

Place on a baking sheet.  Bake at 400 F. for 6-8 minutes or until light browned.  Cool completely on a wire rack.

Attach sides of the pan and grease sides.  Pat remaining dough 1 ½ inch up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth.  Add eggs and yolks; beat on low speed just until combined.  Stir in cream just until combined.  Pour into crust.  Return pan to baking sheet.

Bake at 400 F. for 10 minutes.  Reduce heat to 325 F.; bake 55-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Combine topping ingredients; spread over cheesecake.  Refrigerate overnight.          12-14 servings

 

(Recipe for Citrus Cheesecake was on www.tasteofhome.com)

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