Oreo Cheesecake Bites

This recipe comes from one of my favorite sites: Kraft. That company simply has THE best recipes. I can't wait to give this one a try. It makes 36 bite-size servings. That's perfect when you need to take something off and you're entertaining at home. After all, who can possibly resist anything that includes OREO cookies?

Oreo Cheesecake Bites

36 OREO Cookies, divided

1/2 cup  butter or margarine, divided

4 pkgs.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  sugar

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 teaspoon vanilla

4 eggs

1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool.
MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
USE foil handles to lift cheesecake from pan before cutting into bars.

Kraft Kitchens Tips

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Make Mess-Free Cookie Crumbs

Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

How to Neatly Cut Dessert Bars

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

Lemon Snap Icebox Pie

This recipes comes from the April 2013 issue of Relish, which is an insert in our local newspaper. It makes me think of sun and the beach instead of the dreary skies today has brought.

Lemon Snap Icebox Pie

Crust
1 ½ cups gingersnap crumbs
¼ cup melted butter
2 tablespoons sugar

Cream Cheese Layer
4 oz. cream cheese
2 cups whole-milk ricotta
Finely grated rind of 1 lemon
½ cup sugar

Creamy Lemon Curd
3 egg yolks, well beaten
1/3 cup sugar
Finely grated rind of 2 lemons
¼ cup fresh lemon juice
3 tablespoons butter
Sliced lemons

To prepare crust, combine crumbs, butter and sugar. Press into a 9-inch springform pan.

To prepare cream cheese layer, combine all ingredients in food processor or blender. Puree until very creamy. Spoon into crust. Cover and refrigerate.

To prepare curd, combine all ingredients in small saucepan. Cook over medium-low heat, whisking constantly until curd is thick (about 5 minutes). Let cool completely. Spoon over chilled pie. Top pie with thin lemon slices.

Makes 10 servings.

Fred MacMurray's Pumpkin Pie

Found this clipping and was intrigued by it -- again. I’ve tried many Pumpkin Pie recipes but never one with rum or coconut. This recipe has both. And it is that time of year for Pumpkin Pie.

Fred MacMurray’s Pumpkin Pie

1 2/3 cups gingersnap crumbs
¼ cup melted butter
½ cup brown sugar, packed
2 envelopes unflavored gelatin
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
4 eggs, separated
1 ½ cups canned pumpkin
1/3 cup rum
½ cup granulated sugar
½ cup flake coconut

Combine crumbs with butter in 9-inch pie plate. Press firmly on bottom and around sides.

Thoroughly mix brown sugar, gelatin, salt, cinnamon, nutmeg and ginger in heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently, about 10 minutes or until mixture begins to bubble and gelatin is completely dissolved.

Let mixture cool at room temperature, then stir in rum. Chill until mixture thickens enough to mound slightly when dropped from spoon.

Beat egg whites until stiff. Beat in sugar, small amount at a time, then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared crust and chill until firm, at least 2 hours.

Meanwhile, spread coconut on baking sheet and bake at 350 degrees 5 to 10 minutes, until browned. Stir once or twice to brown evenly. Sprinkle toasted coconut over pie.

Makes 1 9-inch pie.

Potluck Chocolate Cake

This is from a yellowed newspaper clipping. I’ve changed it up slightly. I renamed it Potluck Chocolate Cake because it’s perfect for taking away from home. You bake and serve it from the same pan and that makes it so very easy.

Feel free to decorate it after the chocolate glaze sets. You can use strawberries or another fruit. You could also use candies. Or just leave it plain. You really can never go wrong with chocolate.

Potluck Chocolate Cake

¼ cup unsweetened cocoa
¼ cup boiling water
1/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk
Cocoa Glaze (recipe follows)

Preheat oven to 350 degrees. Grease and flour 15 ½ x 10 ½ x 1-inch jelly roll pan. In small bowl, combine cocoa and water; stir until smooth. Set aside.

In small mixer bowl, beat shortening, sugar, vanilla and egg until fluffy. Combine flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Stir in cocoa mixture.

Spread batter into prepared pan. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Spread Cocoa Glaze over top.

Makes about 20 servings.

Cocoa Glaze

3 tablespoons butter or margarine
3 tablespoons unsweetened cocoa
2 tablespoons water
1 ¼ cups powdered sugar
½ teaspoon vanilla

In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly, until mixture thickens; do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with wire whisk until smooth.

Chocolate-Pecan Brownies

This recipe comes from the Great American Home Baking folks. I suppose I got it in the mail. I don’t really remember. But we’re always looking for quick recipes when we need to take something somewhere. This is perfect.

The baking tips section tells us to cool the chocolate mixture completely before combining it with the other ingredients. Also, test for doneness 2 to 3 minutes before suggested baking time.

I also recommend putting wax paper in the pan, greasing it on top and bottom, as well as sides of the pan. This helps insure that the brownies are easy to remove from the pan.

Chocolate-Pecan Brownies

¾ cups all-purpose flour
¼ teaspoon baking soda
¾ cup granulated sugar
1/3 cup butter or margarine
2 tablespoons water
1 package (12 oz) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
½ cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl. Cool completely.

Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.

Makes 16 brownies.

Baked Bananas

I grew up watching my two grandmothers cook. Neither was big on measuring anything. Most of their recipes were from their memories. That worked great for them but wasn’t real helpful when I tried to cook.

So I started reading cookbooks. And I learned a few basics. Like always pack your brown sugar into the measuring cup. And lightly spoon flour into a measuring cup, then use a flat edge to level it off.

 

This recipe comes from another yellowed clipping. Better get used to it. I found a large brown paperbag full of old recipes just waiting to be shared.

Baked Bananas

1 cup brown sugar
¼ cup butter
1 cup water
Dash salt
1 lemon, zest and juice
6 bananas, just underripe, not speckled or green

In small saucepan, bring sugar, butter, water, salt and lemon juice to boil. Cook briefly until syrupy. Add lemon zest.

Peel bananas and cut half, lengthwise. Place cut side down in lightly buttered glass baking dish. Do not overlap. Pour on syrup.

Bake at 300 degrees 10 minutes. Baste and cook another 10 minutes. Baste and cook another 10 minutes. Serve with syrup.

Makes 12 servings, approximately 132 calories per serving.

Pumpkin-Orange Spice Cake

This is from another old newspaper clipping. I’d substitute pecans -- which all falling off the trees right now -- for the walnuts.

Pumpkin-Orange Spice Cake

¾ cup butter
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
Zest of 1 orange
1 cup canned pumpkin
1 egg, lightly beaten
1 ¼ cups buttermilk
1 cup raisins, optional
1/3 cup walnuts, chopped
1/3 cup chocolate chips, coarsely chopped

Combine butter, flour and sugar in bowl and, with hands, rub to crumbs. Add baking soda, pumpkin pie spice and orange zest. Gently mix.

Mix pumpkin, egg and buttermilk together. Add to dry ingredients with raisins and walnuts. Gently stir with fork to incorporate liquid. Do not over mix.

Pour into greased 15 x 10-inch jelly roll pan and gently spread. Sprinkle chocolate chips on top. Bake at 375 degrees for 25 minutes or until cake springs back when lightly touched.

Makes 24 large servings, about 108 calories per serving.

Classic Cheesecake

This recipe comes from the May 2012 issue of Real Simple magazine. It’s credited to Dawn Perry. I saved it because I’m always looking for an easy dessert and I love cheesecake.

For those who might not love cherries, try a blueberry sauce or even a sauce made with fresh strawberries. This is a wonderful basic cheesecake but you can really make it your own by altering the sauce to fit your taste buds.

Classic Cheesecake

18 graham crackers (2 sleeves)
½ cup (1 stick) unsalted butter, melted
¼ teaspoon kosher salt
1 cup plus 4 tablespoons sugar
3 8-oz. bars cream cheese, at room temperature
1 ½ teaspoons pure vanilla extract
3 large eggs, at room temperature

Cherry Sauce

1 10-oz. bag frozen cherries
½ cup sugar
2/4 teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

Heat oven to 325 degrees.

In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch spring form pan.

Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs, 1 at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.

In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unfolding.

How To Make The Cherry Sauce

In a large skillet, combine the cherries, sugar, salt and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.

Cream Cheese Brownie Pie

Some desserts are meant to be savored. This is one. It's another fabulous recipe from the folks over at Pillsbury. Enjoy!

 

Cream Cheese Brownie Pie

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Cream Cheese Layer

1 package (8 oz) cream cheese, softened

3 tablespoons sugar

1 teaspoon vanilla

1 egg

Brownie Layer

1 box (15.8 oz) Pillsbury® double chocolate brownie mix

1/4 cup vegetable oil

1 tablespoon water

2 eggs

1/2 cup chopped pecans

Topping

 

Reserved chocolate syrup packet from brownie mix

3 tablespoons hot fudge topping 

 

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

 

In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.

Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.

 

Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

 

Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).

 

In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.

 

Mud Hens

Last fall my aunt had ankle surgery and ended up spending some time in rehab. Her friend brought a dessert for her to enjoy and share with visitors. Of course, I had to try it. The bar cookies were really good. I wanted to know what they were. Mud Hens, my aunt replied. I figured either the pain medication was messing up her mind or I had totally misunderstood. I decided to be polite and not saying anything. Just in case.

After we left, I asked my Mother what she’d understood the dessert was called. She’d heard the same thing. Okay. So I started searching. Every recipe I found was basically the same. And no one knows where the name came from. Hey, I’ll have you know I am not the only one who has tried to find out.

I could just make something up. Really. I’m a writer. Fiction is fun. The chocolate chips could be the mud. The eggs -- hello -- come from hens. Or I could play off the brown sugar and egg whites. Maybe that’s where the name comes from.

But I won’t do that to you. I’ll just tell you the truth. I don’t know where the name comes from and nobody else seems to either. I just know that this is a wonderful dessert. Or snack. Or take-off-from-home dish. Whatever. Just sit down with the whole pan and refuse to share. Yeah. Yummy. Enjoy!

Mud Hens

¼ cup shortening
4 tablespoons butter, at room temperature
1 cup granulated sugar
1 whole egg
2 eggs, separated (egg whites at room temperature)
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped pecans
1 cup mini marshmallows
½ cup semi-sweet chocolate morsels
1 cup packed light brown sugar

Preheat oven to 350 degrees.

Coat a 13 x 9-inch baking pan with cooking spray. If you’re a traditionalist you can use butter.

In a large bowl, cream the shortening, butter and sugar. Beat in the egg yolks and whole egg.

In a separate bowl, whisk the flour, baking powder and salt together.

Combine the flour mixture with the creamed mixture. Blend thoroughly.

Spread the batter into the baking pan. Sprinkle the nuts, marshmallows and chocolate chips over the batter.

In a large bowl, beat the two egg whites until stiff. I find this works best if the egg whites are room temperature. I hope you have a mixture with that whisk beater. Just turn the mixer on HIGH and watch those peaks form. Or, you could use a hand beater. Either way, when the egg whites are stiff, fold in the brown sugar. Spread this over the batter.

Bake for 25 to 30 minutes or until the top is lightly browned.

Cool completely before cutting. You’ll just be so much happier if you do.

Butterscotch Brownies

Sometimes you just gotta use what you have. In my case, it was butterscotch morsels. It wasn't what I intended but, well, things rarely are. In this case, I'm glad it worked out like it did. This ended up being a wonderful recipe. So yummy!

As usual, I started with a recipe and changed it up. A little more of this and a little less of that and it comes out just right.

One big change is how I melted the butterscotch morsels. I'm a big believer in melting things in the microwave rather than getting out the double boiler. It's just faster and easier. The key is to do 1 minute in the microwave, then stir. Afterwards, do 30 seconds at a time until morsels are completely melted. It's super important to stir after each time. They can be melted and not look like it until you stir it. Really.

So here's my version. Hope you enjoy it.

Butterscotch Brownies

12-oz package butterscotch morsels
1/2 cup butter or margarine
4 eggs
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt

Melt butterscotch morsels and butter in microwave. (See instructions above) Do NOT overcook.

Combine eggs and sugar, beating until light and fluffy. I just use a fork to do this but it's okay to get the mixer out if you'd rather.

Whisk together the flour, baking powder and salt. Add slowly to creamed mixture. Stir well. Stir in butterscotch mixture and pecans.

Pour into a greased 15x10x1-inch pan. Bake at 350 degrees for 25 minutes. Cool completely in the pan. Cut into small pieces. Store in airtight container.

Makes about 3 dozen.

Pie Crust Tips

I wanted to pass on these tips for making a wonderful pie crust. The Crisco Pie Hotline offers lots of help. Here are some of the most frequently asked questions, as reported in Country Living magazine.

Is there a trick to making my crust extra-flaky?
Cold ingredients. Refrigerate everything -- from flour to shortening to your rolling pin -- for at least an hour before you start.

What can I do to prevent my crust from shrinking too much in the oven?
Roll our the dough two inches larger than your pie plate, the position it in the plate. Let the unbaked crust settle for 10 to 15 minutes before you trim. Then leave a half-inch border to fold over the edge of the pan.

How can I avoid a soggy pie crust?
Well, it's going to happen to some extent because of the fruit juices. It helps to thicken up your filling by cooling it in the refrigerator for about 30 minutes before using it.