Oreo Cheesecake

Raise your hand if you LOVE Oreo cookies. Just what I thought. Everyone loves Oreo cookies. Could an awesome cheesecake be far behind? Just be sure to make this dessert the day before you need it.

Oreo Cheesecake

Cookie Crust
1 1/4 cups Oreo cookie crumbs
1/4 cup brown sugar, packed
cinnamon
1/4 cup butter, melted

Combine cookie crumbs, brown sugar, dash of cinnamon and butter. Pat evenly into a 9-to-10-inch springform pan.

Cake
2 pounds cream cheese, softened
1 1/4 cups sugar
1/4 cup flour
4 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup whipping cream
1 1/2 cups Oreo cookies, coarsely chopped

Place cream cheese in electric mixer. Beat on lowest speed until smooth. Add sugar and flour. Add eggs and yolks, one at a time, and continue blending until smooth and liquid. This takes 2 to 3 minutes. Stir in vanilla and whipping cream.

Pour half of the batter into the pan, spreading over crust. Sprinkle with chopped cookie pieces. Top with remaining batter, smoothing evenly. Place pan on baking sheet and bake 15 minutes at 425 degrees. Reduce oven heat to 225 degrees and 50 minutes more, or until lightly browned.

Assembly
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup whipping cream
4 ounces semisweet or bittersweet chocolate
12 Oreo cookie halves, for garnish
1 maraschino cheery, for garnish

Combine sour cream, sugar and 1 teaspoon vanilla. Spread on cake and bake at 350 degrees until topping is set, about 8 minutes. Turn oven off. Open oven door and cool cake 1 hour in oven. Cover cake with plastic wrap and refrigerate overnight.

To make glaze, scald scream in small saucepan over medium heat until bubbles form around edges. Stir in chocolate to melt and blend. After 1 minute, remove from heat and stir in remaining vanilla. When cool, spread or pour glaze onto chilled cake. Arrange 12 Oreo cookie halves around outer perimeter (to look like a clock dial) and place cherry in center.

Makes to 12 to 16 servings.

Chocolate Chip Cheesecake

Okay. I admit it. I'm all about easy. There are days when I want to just go all out and spend the day creating a huge meal. And there are times when I just want to hurry up and be done with it. Except I don't want anyone to know. This recipe comes from the Keebler Ready Crust people. It's easy but don't tell anybody.

Easy Chocolate Chip Cheesecake

1 (6 oz) Ready Crust Graham Cracker Pie Crust
2 packages (3 oz) cream cheese, softened
1 can (14 oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini milk chocolate chips (semi-sweet can be substituted)
1 teaspoon flour
Chocolate Glaze (recipe follows)

Preheat oven to 350 degrees.

With mixer, beat cream cheese until it's fluffy. Gradually beat in sweetened condensed milk until it is smooth.

Add egg and vanilla. Mix well. Toss chips with flour; stir into cream cheese mixture. Pour into crust.

Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze.

Chocolate Glaze

1/2 cup mini milk chocolate chips
1/4 cup whipping cream

In small saucepan, over low heat, melt chocolate chips and whipping cream. Stir until thickened and smooth. Immediately spread over pie.

Serve chilled. Refrigerate leftovers.

Jello Dessert

I have no idea where this recipe came from. The name on it says Gloria. I don't know a Gloria. I don't think I ever have. So I obviously got it from someone who got it from someone. How far back it goes, probably nobody knows. That's the way of things in the South. Regardless, it's a quick and easy recipe. It's also perfect for those times when you need to take a covered dish but need to fix it ahead of time.

Jello Dessert

12 oz light whipped cream cheese
20 oz can crushed pineapple
can of Reddiwhip whipped topping
bag of mini marshmallows
4 oz package gelatin, any flavor
chopped pecans (optional)

Put cream cheese in bowl. Squirt in Reddiwhip and blend the two together. Add gelatin and mix. Add pineapple with juice and chopped pecans. Mix. Add 1/4 of the bag of marshmallows and mix well.

Place in refrigerator for at least one hour. Serve chilled.

Lemon Dream Bars

This recipe comes from the ReaLemon Lemon Juice folks. I love lemon. I love simple. This fits both.

Lemon Dream Bars

3 cups graham cracker crumbs
3/4 cup butter, melted
1 egg, plus 3 egg yolks
1 (14-oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Juice from concentrate

Preheat oven to 350 degrees.

In a large bowl, mix graham cracker crumbs, butter and lightly beaten egg until combined. Reserve one cup of the mixture. Press remaining crumb mixture into the bottom of a 13 x 9-inch baking pan. Bake 10 to 15 minutes or until lightly toasted.

With mixer or wire whisk, beat 3 eggs together. Add Eagle Brand milk, then lemon juice. Spread over pressed crumb mixture. Top with reserved crumb mixture.

Bake 25 minutes longer or until set. Cool. Refrigerate 2 hours. Cut into bars. Store leftovers, covered, in refrigerator.

Pumpkin Cake

I got this recipe years ago from Elizabeth Grayson's website. She got it from someone, who got it from someone, who got it from someone. And they're not even Southern!

Pumpkin Cake

1 cup oil
2 cups sugar
4 whole eggs
2 cups canned pumpkin (plain, not pie filling)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon baking soda
1/2 teaspoon cinnamon
6 oz. chocolate chips
1 cup chopped pecans (optional)

Blend together by hand the oil, sugar, eggs and pumpkin.

Sift together remaining ingredients separately. Actually, don't sift. Put all the ingredients together and use your whisk. It's a lot easier, makes less of a mess and does the same thing as sifting.

Add dry mixture to wet. Stir only until moistened.

Bake in greased bundt pan on the lowest rack in oven at 350 degrees for 1 hour and 10 minutes. Oven temperatures vary so make adjustments as necessary.

Remove cake from pan when partially cooled. Lightly dust with powdered sugar.

You can also use this recipe to make muffins.

Two-Cheese Enchiladas

I have cheese enchiladas. Love them! I always tell myself I'll order something else when I go our to eat Mexican food. Nope. I gaze at the menu and remind myself that I rarely get out anymore. So I order them again. Now, I can make them at home. And so can you!

Two-Cheese Enchiladas

1 15-oz container part-skim ricotta cheese
3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 oz), divided
2 cups bottled mild green taco sauce, divided
1 4-oz can diced mild green chilies
3 green onions, chopped
1/4 cup chopped fresh cilantro, plus extra for garnishing
5 tablespoons corn oil
12 6-inch corn tortillas

Preheat oven to 350 degrees.

Mix ricotta, 2 1/2 cups Monterey Jack cheese, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season with salt and pepper, as desired.

Heat oil in medium skillet over medium heat. Using tongs, add tortillas one at a time to oil. Fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.

Spread one cup taco sauce over bottom of a 13 x 9 x 2-inch glass baking dish. Spoon generous 1/4 cup filling into center of one tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose the filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and one cup Monterey Jack cheese.

Bake enchiladas, uncovered, about 30 minutes or until heated through. Sprinkle with additional cilantro.

Makes 6 servings.

Pumpkin Cranberry Bread

This is one of those great Libby's recipes that sometimes gets overlooked as we search for the Pumpkin Pie. But fresh bread is awesome. Try it!

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture. Stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Makes 2 loaves.

Coconut-Lemon Mousse Cake

I love coconut. I love lemons. Add the two together and you get an absolutely wondeful dessert!

Coconut-Lemon Mousse Cake

1 can (15 oz) cream of coconut (not coconut milk), stirred well in can
1 envelope unflavored gelatin
1 frozen family-size poundcake ( 16 oz), not thawed
1 tub (12 oz) frozen whipped topping
1 1/2 cups sweetened flaked coconut; chop 1/2 cup
2/3 cup bottled lemon curd
Garnish: lemon slices

Coat an 8 or 9 inch springform pan with nonstick spray.

Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heat-proof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in  1/2 of the cream of coconut. Heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.

While that mixture is chilling, cut the crust off of the poundcake. Cut cake crosswise in 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover bottom of pan with 1/2 the triangles, trimming to fit as needed.

To make the mousse, stir in a large spoonful of the whipped topping into the gelatin mixture. Fold in the remaining topping until blended. Spoon 1 cup of this mixture into a small bowl. Cover and refrigerate until later. Fold chopped coconut and lemon curd into remaining mousse mixture.

Spoon 1/2 the mousse onto cake that is already in the pan. Spread evenly. Top with remainig cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.

When you're ready to serve the cake, remove the pan sides. Using broad spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut on sides and sprinkle on top. Garnish with lemon slices.

This makes 12 servings.

Baked Sweet Potatoes

Baked Sweet Potatoes

Scrub, rinse and dry sweet potatoes.

Rub each potato with olive oil and prick with a fork.

Place potatoes on a baking sheet. Bake in a 350 degree oven for 45 minutes or until soft.

I prefer my baked sweet potato plain. For those who prefer a little extra, split the potato open. Top with sour cream, crumbled bacon and snipped chives.

Sweet Potato Oven Fries

Sweet potatoes are really good for us.

Sweet Potato Oven Fries

2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon chili powder

Scrub, rinse and dry two large sweet potatoes.

Cut lengthwise in 1/2-inch-thick sticks. Toss with olive oil and chili powder.

Spread on a greased baking sheet. Bake in a 425 degree oven 18 minutes, turning fries once.

Pumpkin Layer Cheesecake

I love cheesecake and I love pumpkin. It's just one of those fall things. The weather hits 79 degrees and it's time to celebrate! This recipe has to be made in advance. Just do it the night before you need it.

Pumpkin Layer Cheesecake

2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin (I use Libby's)
1/2 teaspoon ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 nine-inch ready-to-use graham cracker crumb crust

Using an electric mixer, blend cream cheese, sugar and vanilla together. Add eggs, blending thoroughly after each.

Stir pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into the crust. Top with the pumpkin batter.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate at least three hours or overnight.

Makes 8 servings.

Ravioli Primavera

This is from an old magazine clipping. The paper has even turned yellow. Doesn't change the fact that it's another wonderful pasta recipe.

Ravioli Primavera

1/4 cup butter
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb. fresh cheese ravioli
1 cup chicken broth
1 (8-oz) zucchini, diced
1 cup frozen tiny peas
1 (5-oz) bag prewashed baby spinach leaves

Blend butter, basil, Parmesan, salt and pepper. Set aside.

Cook ravioli according to package directions.

In a saucepan, bring broth to a boil; add zucchini and peas. Cover. Reduce heat. Simmer 3 minutes, until zucchini is just tender. Remove from heat. Stir in spinach. Cover pot to wilt spinach.

Drain ravioli. Return to pot. Add basil butter mixture. Toss. Transfer to bowls. Spoon vegetables and broth over ravioli. Sprinkle with extra grated Parmesan, if desired.