Oreo Chesecake Bites

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Oreo Cheesecake Bites
Source:  Mel's Kitchen Cafe

YIELD: MAKES 36 OR MORE BITES, DEPENDING ON SIZE

INGREDIENTS

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

DIRECTIONS

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Chicken Taco Soup

Source:  Stephanie Hammer



2 chicken breasts, shredded
1 family size can of chicken with rice soup
3 C. chicken broth (use the water you boiled the chicken in)
1 can of corn, untrained
1 can Rotel diced tomatoes with lime and cilantro
1 can Texas style ranch beans

Heat all together in sauce pan or crockpot.
Top with cheese, sour cream, green onions, and Fritos or tortilla chips

Note:  double it and put half in the freezer for a busy day. :)
Also, you could make it without the chicken for a quasi-vegetarian meal.

Spinach and cranberry salad

Source:  mom



1 c. slivered almonds
1 T. butter
1 lb. spinach
1 c. craisins

Brown almonds in butter.  Toss ingredients together.

Dressing:
2 T. sesame seeds, toasted. Carefully.
1 T. poppy seeds
1/2 c. sugar
2 t. minced onion
1/4 t. paprika
1/4 c. white wine vinegar

1/4 c. apple cider vinegar
1/2 c. oil
Mix together.  Refrigerate.

*Don't put dressing on salad until serving.

Baked Ham and Cheese Loaf

Source:  Kraft Foods

1

lb.  frozen bread dough, thawed

1

pkg.  (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham

1

cup  KRAFT Shredded Cheddar Cheese

1/4

cup  MIRACLE WHIP Dressing

1

 egg, beaten

1

Tbsp.  KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

NOTES:  I usually make three of these--some with ham, turkey, or pizza style.  Always delicious!

Denny's French Toast

Source:  Amy, who got it from her friend, who apparently makes no association to Denny's. But it is, trust me.

French Toast

Source: Kim C.

2/3 c. Flour

2/3 c. Sugar

Mix. Make a well and add liquids gradually or you will clumping nothing can beat out!!

8 eggs
1 1/3 c. milk
1 t. vanilla
1/2 t. salt
1/4 t. cinnamon
Texas toast
Mix ingredients.  Dip bread in batter and fry on griddle.

NOTE:  this recipe is doubled.

Better Baked Ziti

Source;  Mr. Food Cooks Pasta



1/2 lb ziti
15 oz ricotta cheese
3 c (12 oz) shredded mozzarella cheese, divided
3 c.  marinara sauce, divided
1/2 C. grated Parmesan cheese

Preheat oven to 350.  In large pot of boiling salted water, cook the ziti until just barely tender; drain and place in a large bowl.  Mix the ricotta cheese and half of the mozzarella cheese with the ziti.  Grease a 9x13 pan; cover the bottom of pan with half the sauce.  Spoon the ziti mixture into the pan; cover with the remaining sauce.  Sprinkle with the Parmesan cheese and top with the remaining mozzarella cheese.  Bake for 20-30 mins or until cheese melts and is lightly golden.

Great freezer meal

Jen's Homemade Marinara Sauce

Source:  ME  :)



Butter
1 1/2 C. chopped onion
3-4 cloves garlic

Saute in sauce pan in plenty of butter.  :)  Remove from heat and let cool a little to prevent splattering.
Add:
1 qt. frozen tomatoes/sauce or jar of tomatoes (blended a bit) or 28 oz jar of crushed tomatoes or probably        a big can of tomato sauce.
Bring to a rapid boil; then add:
1 tsp. salt
1 tsp. pepper
1 tsp basil
1 tsp fennel seed
1 tsp Italian seasonings
Tiny dash crushed red pepper flakes

1 can tomato paste to thicken

Browned meat if you'd like
Adding peppers, onions, & mushrooms (chopped or like Jake did it) also delish-o!

Reduce heat and simmer 15 mins to several hours (or all day in crock pot)

NOTE:  This is combination of several recipes and my own additions (hello fennel!)

Crock Pot Overnight Breakfast Casserole

Source:  Idaho Press Tribune



2 (24 oz) packages maple or original breakfast sausage links
1 C green onions, chopped
1 med. red bell pepper, chopped
4 oz can diced green chilies
1/4 C. cilantro, chopped
1 (30 oz) package frozen hash browns
1 1/2 C. shredded cheddar cheese
12 eggs
1 C. milk
1/2 tsp. salt
1/8 tsp. pepper

Cook sausage; cut into 1/2 pieces
In a bowl, combined green onions, bell pepper, chilies, and cilantro
Spray a 5-6 qt crock pot with cooking spray.  Layer a third of hash browns, sausage, green onion mixture and cheese.  Repeat layers twice.
In a large bowl, whisk eggs, milk, salt and pepper; pour over casserole.
Cover and cook on low 7-8 hours or until a thermometer inserted into the center reads 160 degrees.

NOTES:  I always just use one pack of sausage.  Needs more eggs--at least 18, maybe 24.  Makes 8-10 servings.