CHILI CHEESE DIP
1 1/2 lbs. hamburger, cooked & drained
1 lb. Velveeta cheese
1 c. salsa
1 c. Hormel chili (with or without
beans)
Put all in crock pot. Serve with taco chips or tostitos.
LEMON CHEESECAKE
1/4 c. butter
1 1/2 c. graham cracker crumbs
8 oz. cream cheese
1 pkg. lemon Jello
1 c. sugar
1 can evaporated milk
Mix melted butter and cracker crumbs in pie plate and press to shape. Bake 15 minutes in moderate oven. Cool. Cream cheese in mixer. Add sugar and Jello mixed with 1/4 cup water. Whip COLD milk until thick. Add cheese mixture. Fill baked crust and chill.
HOLLYWOOD CHEESECAKE
–CRUST:–
1 1/2 c. Zwieback crumbs
3 tbsp. butter
2 tbsp. sugar
–FILLING:–
1 lb. cream cheese
1/2 c. sugar
1/8 tsp. cinnamon
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 egg yolks
2 egg whites
–TOPPING:–
1 1/2 c. sour cream
1 1/2 tbsp. sugar
1 tsp. vanilla
Blend crumbs with butter and sugar. Press into bottom of 8 inch Pyrex cake dish. Bake at 300 degrees for 5 minutes and cool. Blend cheese with sugar, cinnamon, vanilla, lemon peel and juice. Add egg yolks, 1 at a time. Mix well. Beat egg whites well and fold into mixture lightly. Pour on top of crust and bake at 325 degrees until you see a crack or two on top of filling. Cool slightly and on top of cake, spread the sour cream topping. Return cake to oven for 10 minutes. Cool and refrigerate.
CHEESECAKE 2
2 1/4 c. graham cracker crumbs
1/2 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
2 eggs
1/4 c. milk
–TOPPING:–
1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla
Combine crumbs and butter, press into buttered 8 inch pie plate building up the sides. To make filling, beat cream cheese until fluffy; gradually blend 1/2 cup sugar, lemon juice, vanilla and salt. Add eggs, 1 at a time, beating well after each. Pour filling into crumb crust. Bake in slow oven (325 degrees) for 25 to 30 minutes or until set. Combine the sour cream, 2 tablespoons of sugar and 1/2 teaspoon of vanilla; spoon over top of pie. Bake 10 minutes longer. Cool, chill several hours.
CHEESECAKE CUPCAKES 2
3 pkgs. (8 oz. each) cream cheese
5 eggs
1/2 c. butter or margarine
1 1/2 tsp. vanilla
3/4 c. sugar
1 can cherry or blueberry pie filling
1 pt. sour cream
2 tsp. sugar
1/2 tsp. vanilla
Mix well with beater the first 5 ingredients. Pour into 24 lined cupcake pans. Bake at 300 degrees for 40 minutes. Remove from oven and cool 5 minutes. A dent will form in the center. Fill the dent with the pie filling (or thickened berries). Top with sour cream mixed with sugar and vanilla. Bake for another 5 minutes.
CREAM CHEESE POUNDCAKE
3 sticks butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
1 1/2 tsp. vanilla
3 c. plain all-purpose flour
6 eggs
Dash of salt
Cream butter, cream cheese and sugar (add sugar slowly). Add salt and vanilla. Add eggs, one at a time, spooning in flour alternately. Blend well. Bake in greased and floured tube pan (or two loaf pans) at 325 degrees for 1 1/2 to 1 3/4 hours (depending on your oven). If top of cake starts to get too brown, cover loosely with foil until cake is done. This cake freezes well.
BACON CHEESE DIP
* 16 slices bacon, diced, fried and drained
* 2 8-ounce packages cream cheese, softened and cubed
* 4 cups shredded cheddar cheese
* 1 cup half-and-half
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread.
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.
MACARONI AND CHEESE 2
1 1/2 c. skim milk
1 1/2 tbsp. all purpose flour
1 1/2 tbsp. reduce calorie margarine
1/2 tsp. salt
3/4 c. grated low-fat American cheese
2 c. macaroni, cooked and drained
1/4 c. bread crumbs
Combine milk, flour, margarine, and salt to make a white sauce. Return sauce to low heat. Add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils. Remove from heat. Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs. Bake at 375 degrees until mixture bubble and crumbs brown.
6 servings.
Amount 1/2 cup.
Exchange: 1 bread, 1 medium-fat meat.
JELLO COTTAGE CHEESE SALAD
1 (3 1/2 oz.) pkg. lime Jello
1 (3 1/2 oz.) pkg. lemon Jello
3 c. water and pineapple juice, boiling
1 (8 1/2 oz.) can crushed pineapple
1 can standard evaporated milk
1 c. mayonnaise
1 c. cottage cheese
Mix all ingredients together and enjoy!
COTTAGE CHEESE VEGETABLE DUNK
2 (8 ounce) cartons low fat cottage cheese
1 cup (4 ounce) shredded low fat process American cheese
3 tablespoons plain unsweetened low fat yogurt,
2 tablespoons prepared horseradish
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons chopped green pepper
2 tablespoons minced onion
Mix cottage cheese, american cheese, yogurt, horseradish, pepper, salt, green pepper, and minced onion.
28 servings.
Exchange free. Calories 22, trace of fat, cholesterol 1 milligram, carbohydrate 1 gram, trace of fiber, protein 3 milligrams, sodium 134 milligrams.
APPLE-NUT CHEESECAKE
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or “ring” of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
DIABETIC COTTAGE CHEESE SALAD
1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple chunks, drained
Cool Whip
Add Cool Whip to ingredients; toss lightly to mix. Serve on lettuce leaf.
IMPOSSIBLE CHEESECAKE
3/4 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. Bisquick
2 (8 oz.) pkgs. cream cheese, cut
into 1 inch cubes & softened
1/2 tsp. grated lemon peel
–CHEESECAKE TOPPING:–
1 c. sour cream
2 tsp. vanilla
2 tbsp. sugar
Heat oven to 350 degrees. Grease pie plate 9 x 1 1/4 inches. Place all ingredients except toppings in blender container. Blend on high speed (on & off) until smooth, about 3 minutes or beat in large bowl on high speed with mixer for 2 minutes. Pour into plate. Bake just until puffed and center is dry, 3 0 minutes (do not over bake). Spread cheesecake carefully over top. Cool for 3 hours before serving.
CREAM CHEESE POUND CAKE
1 1/2 c. margarine
3 c. sugar
1 (8 oz.) cream cheese
6 eggs
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla
Cream cheese, oleo, and sugar until fluffy. Mix dry ingredients and add alternately with eggs – 1 cup flour with 2 eggs. Add flavorings. Bake in greased and floured tube pan. Bake at 300 degrees for 2 hours.
CREAM CHEESE CUPCAKES
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
Vanilla wafers
Use cream cheese at room temperature. Beat until smooth and creamy with other ingredients. Put 1 vanilla wafer in a cupcake baking cup. Add cheese mixture, fill 1/2 full. Bake at 350 degrees for 20 minutes. Let cool for 1 hour. Top with cherry or blueberry pie filling. Refrigerate.
Yogurt Cheese 4 Ways
This is nice served with grilled eggplant
1 quart plain yogurt
Dash of salt
1 tbs. olive oil
Your choice of herbs such as:
• Minced garlic, mint, parsley and scallions or chives
• Back pepper and chopped mint
• Lovage, parsley or celery leaves
• Minced herbs mixed together, thyme, marjoram, basil, parsley
Dampen cheesecloth in cold water, wring it out and line a sieve.
Fold the cloth over several layers.
Put the yogurt into the sieve and tie the ends of the cloth together and hang the bag on the handle of a wooden spoon over a bowl.
Put this in the refrigerator and let it stand all day or night.
The whey will drip out and leave the yogurt thick with the texture of a soft and creamy cheese.
To serve scrape away the cheese from the cheesecloth and add the herbs.
Serve it plain or drizzle a little oil over the top.
Cook’s note: Can be stored covered in the refrigerator for up to 2 weeks.
Yield: 1 pint
Cottage Cheese Spread with Herbs
1 cup low-fat (1%) large curd cottage cheese
2 tablespoons fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley
4 tablespoons finely chopped fresh chives
1/8 teaspoon salt
1/4 teaspoon white pepper
• Serve on multigrain bread, cut into 4 slices and lightly toasted
• Blend cottage cheese, lemon juice, and water in a blender, scraping down sides occasionally, until very smooth, about 2 minutes.
• Stir in parsley, chives, salt, and pepper.
• Chill spread, covered, about 1 hour so the flavors can develop.
Yield: 4 servings.
Blue Cheese Dressing
1 cup mayonnaise
½ cup Blue Cheese, crumbled
2 tbs. milk
2 tbs. white vinegar
2 tsps.salt
1/4 tsps grated onion
1/4 tsps. dry mustard
1 clove garlic, minced
1. Combine all and mix well.
Yield 1½ cups
Ricotta Cake
Pan spray and butter
1 ½ cups sugar
3 tbs. cornstarch
3 tbs. flour
1 pound whole milk ricotta, at room temperature
2 packages (8 ounces each) cream cheese, at room temperature
2 tsps. Vanilla extract
4 eggs
1 pint sour cream, at room temperature
½ tsp. lemon juice
½ tsp. salt
4 tbs. butter, melted and cooled
Preheat oven 325 degrees F.
1. Spray a 10 inch spring form pan with nonstick cooking spray.
2. Butter the pan.
3. Set it aside.
4. Bring a large saucepan of water to a boil.
5. Have on hand a 9 by 13 inch baking pan.
6. Sift the sugar, cornstarch, and flour onto wax paper.
7. Drain the top of the ricotta.
8. In the bowl of an electric mixer with the paddle attachment, beat the ricotta and cream cheese on low speed for 1 minute or until smooth.
9. Add the sifted flour mixture in two additions, beating on low speed just until smooth. Blend in the vanilla.
10. Add the eggs, one by one, and beat just until incorporated.
11. Still on the low speed blend in the sour cream, lemon juice, salt and butter.
12. Pour the batter into a spring form pan.
13. Use a toothpick to poke any air out of the batter.
14. Set the pan on a baking sheet.
15. Fill a 9 x 13 inch pan almost ½ full of boiling water and place it on the bottom of the oven.
16. Set the cake on the baking sheet on a rack on the lower third of the oven.
17. Bake for 35 minutes.
18. Reduce the temperature to 30 degrees and continue baking for 35 minutes or until the cake is just set.
19. It will seem a little wobbly but turn the oven off and let the cake just sit there for 30 minutes.
20. Take a wooden spoon to prop the oven door ajar and let the cake cook down another 30 minutes.
21. Open the oven door yet one more time about 3inches and let it cool down another 30 minutes.
22. Remove the cake to a non drafty place and let it completely cool.
23. Open the side of the spring form pan and cove r the cheesecake with foil and refrigerate until ready to serve.
Chocoholic’s Quick-Fix Cheesecake
1 1/2 cup chocolate wafers — crushed
1/3 cup butter — melted
8 ounce cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 eggs — separated
6 ounce chocolate chips — melted
1 cup heavy cream
Preheat oven to 325 F. Mix wafers and butter together. Press into bottom
of springform pan. Bake for 10 minutes. Mix softened cream cheese, 1/4 cup
of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits.
Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add
to chocolate mixture. Whip heavy cream and fold into mixture. Pour over
crumb crush and freeze. decorate with additional whipped cream, if
desired.
Cherry Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
21 ounces cherry pie filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 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.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., continue baking 25 to 30 minutes or until set. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Top with pie
filling just before serving.
Chambord Cheesecake
1 cup chocolate wafer or graham cr
2 tablespoon sugar
3 tablespoon melted butter or margarine
19 ounce cream cheese — softened
1 cup sugar
1/4 teaspoon vanilla
3 eggs
1/2 cup seedless raspberry jam
2-4 T raspberry liqueur Heat oven to 350. Mix crumbs, 2 T. sugar and the
butter together. Press into bottom of 9″ springform pan. Bake 10 minutes;
cool. Heat oven to 300. Beat cream cheese in large mixer bowl. Add 1 C.
sugar gradually, beating until fluffy. Add vanilla, jam, and liqueur. Beat
in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm,
about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but
no longer than 10 days. Loosen edge of cheesecake with knife before
removing side of pan.
Carrot ‘n’ Raisin Cheesecake
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all-purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar
Combine crumbs, granulated sugar, cinnamon and margarine, press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 C flour, mixing at
medium speed on electric mixer until well blended. Blend in eggs and
juice. Add combined remaining flour, carrots, raisins, and spices; mix
well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F., continue baking for 55 minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over top
of cheesecake. Garnish with additional raisins and finely shredded
carrots, if desired.
Cappuccino Cheesecake
1 1/2 cups finely chopped nuts
2 tablespoons sugar
3 tablespoons margarine, melted
32 ounces cream cheese, softened
1 cup sugar
3 tablespoons unbleached all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoon instant coffee granules
1/4 teaspoon cinnamon
1/4 cup boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 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. Dissolve coffee granules and cinnamon in water. Cool;
gradually add to cream cheese mixture, mixing until well blended. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature
to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and
whole coffee beans if desired.
Cafe Au Lait Cheesecake
—–crust—–
2 cup butter cookie crumbs
1/4 cup sugar
6 tablespoon sweet buuter — soft
—–filling—–
3 tablespoon unflavored gelatin
1/2 cup cold water
3 eggs — separated
1/2 cup sugar
1/2 cup light cream
1 1/2 pound cream cheese — softened
1 teaspoon vanilla
1 cup heavy cream
2 teaspoon coffee liquer
2 tablespoon instant coffee — dissolved in
3 tablespoon hot water
Use a 10 inch springform pan. CRUST: In a medium-sided bowl, combine the
butter cookie crumbs, sugar and butter. Blend well with fingers, fork or
pastry blender. Press or pat the mixture onto the bottom and sides of a
well-buttered springform pan. Chill in the freezer or fridge for about 30
minutes. FILLING: Soften the gelatin in the cold water. In a small
saucepan, combine the egg yolks and sugar and gradually stir in the light
cream. cook the mixture over medium heat, stirring, until it coats a metal
spoon. Remove from the heat and stir in the softened gelatin. Beat the
cream cheese until very smooth and creamy, then add the vanilla and
continue to beat until very smooth and creamy. Add the gelatin mixture to
the cheese mixture and beat until smooth. Chill in the refrigerator for 30
minutes or until the mixture is set. In separate small mixing bowls, whip
the heavy cream and beat the egg whites until stiff, then fold both into
the cream cheese mixture. In a small saucepan, heat the instant coffee
dissolved in water, and the coffee liqueur, stirring until smooth. Add the
coffee mixture to the cheese mixture and beat until very smooth and
creamy. Pour into the chilled springform pan and refrigerate for 3 hours,
or until cake is set and firm. Carefully remove the sides of the
springform pan, transfer cake to a serving dish, and serve.
Butterscotch Cheesecake
—–crust—–
1/2 cup butter — soft
1 cup flour(-1tbsp)
1 tablespoon confectioner’s sugar
1/2 cup fine chopped pecans
—–cheese filling—–
8 ounce cream cheese — softened
1 cup confectioner’s sugar
2 pint whipping cream — whipped
—–butterscotch filling—–
2 package butterscotch pudding
3 cup milk
—–topping—–
2 pint whipping cream — whipped
1 tablespoon sugar
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a
difference) Mix spread in 13×9 pan or 2 pie plates. Bake at 350 F 15
minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add
whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled
crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk,
cool, spread on set chilled cheese layer. Chill in refrigerator. Topping:
Whip whipping cream until foamy and add sugar. whip until light peaks
form.( or use 1 9-oz container of cool whip.
Brownie Swirl Cheesecake
8 ounces (1 pk) brownie mix
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup milk chocolate chips, melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
directed on package; pour batter evenly into springform pan. Bake at 350
degrees F., 15 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. Pour over brownie layer. Spoon
chocolate over cream cheese mixture, cut through cheese and chocolate
mixture several time to achieve a marble effect. Bake at 350 degrees F.,
35 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, if desired.
Blueberry Cheesecake Macadamia
—–crust—–
3 1/2 ounce macadamias — crush in blender
1 cup flour
1/4 cup brown sugar — pack firmly
1/2 cup sweet butter — softened
—–1st layer—–
24 ounce cream cheese — softened
1 teaspoon vanilla
1 cup sugar
4 eggs — room temp
—–2nd layer—–
1 cup sour cream
2 tablespoon sugar
1/2 teaspoon vanilla
—–topping—–
2 cup fresh blueberries
1 tablespoon cornstarch
3 tablespoon water — cold
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10″
springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven
temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp
vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer
until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~
for 40 minutes until set (not completely firm). Remove from oven; cool 10
minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread
over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry
topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with
cold water to form smooth paste. Stir in blueberries; cook until
thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
Black Forest Cheesecake Delight
1 cup chocolate wafer crumbs
3 tablespoon margarine — melted
16 ounce cream cheese softened
2/3 cup sugar
2 large eggs
6 ounce semi-sweet chocolate chips *
1/4 teaspoon almond extract
21 ounce cherry pie filling (1 cn)
frozen whipped toppingthawed
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 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 chocolate and extract;
pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Top cheesecake with pie
filling and whipped topping just before serving.