Vanilla Cheesecake Bars

I had two packages of cream cheese left in the fridge that I needed to use up...

So, I made these CHEESECAKE BARS!!

A square of cheesecake and a cup of coffee makes a perfect breakfast!!!






VANILLA CHEESECAKE BARS

INGREDIENTS:

Crust:
1 sleeve graham crackers (about 8-9), crushed into crumbs
4 tbsp. powdered sugar
1/8 tsp. salt
1/8 tsp. cinnamon
5 tbsp. melted butter

Filling:
2 packages cream cheese (8 oz. size)
1 cup cane sugar
1/4 cup greek yogurt
3 large eggs
3 tsp. pure vanilla extract
1/2 tsp. freshly grated lemon zest
1 tsp. fresh lemon juice

INSTRUCTIONS:
Pre-heat oven to 375 degrees.

Stir together all crust ingredients and press into the bottom of an 8 x 8 square baking pan.

Bake the crust for 10 minutes.

Mix cream cheese and sugar until smooth.

Add yogurt, eggs, vanilla, lemon zest and lemon juice, mix only until everything is well combined.

Pour filling over crust.

Bake for about 25-30 minutes, or until filling is set but still soft in the center.

Cool completely, and then refrigerate until chilled.

Serve plain or add your favorite topping (fruit, chocolate, whipped cream, etc.).

Enjoy!

Cheesecake Lovers--this is for YOU!

It's REALLY sad that I have had this recipe forever and, have never tried it!  

It is SOOOO DELICIOUS!  It's a nice TALL, creamy, dense cheesecake! (and, it DIDN'T CRACK ON TOP!!) 

It's supposed to be a copycat version of The Cheesecake Factory's Original Cheesecake--probably the ONLY ONE I have never tried there because who wants plain cheesecake when you can have all of those other flavors!!

CHEESECAKE

INGREDIENTS:

crust:

1 1/2 cups graham cracker crumbs

1/4 tsp. cinnamon

1/3 cup melted butter

filling:

4 (8 oz.) packages cream cheese, softened

1 1/4 cups sugar

1/2 cup sour cream (the full fat version!!!)

2 tsp. pure vanilla extract 

5 large eggs

topping:

1/2 cup sour cream

2 tsp. sugar

INSTRUCTIONS:

Place a large pan filled with 1/2" of water into the oven.  (make sure your 9" springform pan fits inside!!!  I thought mine would but, it didn't.  oops.  Transferring hot water from one pan to another was NO FUN!)

Pre-heat oven to 475 degrees.  

Wrap the bottom of a 9" springform pan tightly with foil.

Mix crust ingredients and press into the bottom and up sides (about 1/2 way) of springform pan.

Put cream cheese, sugar, sour cream and vanilla into the mixer and blend until smooth.

Crack the eggs into a small bowl and whisk lightly.  

Scrape down the sides of the bowl and then add the eggs to the mixture--blend ONLY (do NOT over mix!) until the eggs are incorporated.  

Pour the filling into crust and carefully place the cheesecake into the water bath in the oven. 

Bake for 12 minutes, then turn oven temperature to 350 degrees and bake until the top of the cheesecake is golden brown--about 50-60 minutes. (The center will still be a bit "wobbly".) 

Cool on a wire rack.

When cake is completely cooled, combine the topping ingredients and gently spread over the cake.

Cover with foil and refrigerate overnight.  (or at least 6 hours before serving)

Enjoy!

Egg Nog Bread!!!

I forgot how DELICIOUS this Eggnog Bread is!!! I haven't had it in forever!!! Well, since I lived in Florida many, many years ago!! Thank you, to my very special Florida friend for sharing the recipe with me!!

Eggnog Bread

INGREDIENTS:

bread ingredients:

2 eggs

1 cup sugar

1 cup eggnog

1/2 cup butter, melted and cooled a few minutes

2 tsp. rum extract

1 tsp. vanilla

2 1/4 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

glaze ingredients: (the glaze is optional)

1 cup powdered sugar

1 tsp. rum extract

1/2 tsp. vanilla extract

2 1/2 tbsp. milk

INSTRUCTIONS:

Heat oven to 350. 

Grease bottom of 9x5 loaf pan. 

Beat eggs. Add sugar, eggnog, butter, rum extract and vanilla; blend well. 

Add flour, baking powder, salt and nutmeg stirring until dry ingredients are moistened. 

Pour into greased pan. 

Bake at 350 for 45-55 minutes, or until toothpick in center comes out clean. 

Cool 10 minutes in pan. Cool completely on rack.

If glazing...wait until bread is cool then mix glaze ingredients in a small bowl. Glaze should be thick but, you should be able to drizzle it from a spoon. If it's too thick, add a tiny bit more milk. Drizzle glaze over bread.

Enjoy!!!

TIP: If you substitute rum for the rum extract, I'd use a dark spiced rum.

The Perfect dessert after Christmas Dinner!!

                                                                                               everything "p"

I have tried a bunch of new recipes in the past few days but, I HAD to make sure I had a copy of this one, FIRST!

THIS IS A KEEPER!  I have made MANY pumpkin cheesecakes over the years but, I think this one 'TAKES THE CAKE'!!!  

CREAMY pumpkin, spiced perfectly and a CRUNCHY, spicy crust with that melting vanilla whipped cream on top -- IT IS SOOOO GOOD!

I followed the recipe exactly and it turned out perfect!  That's my picture up there!!  The vanilla whipped cream was yummy on top!!

PUMPKIN GINGERSNAP CHEESECAKE (MCCORMICK.COM)

Ingredients:  (Serves: 12)

Gingersnap Crust:

2 cups gingersnap cookie crumbs, about 40 cookies

6 tablespoons butter, melted

2 tablespoons granulated sugar

Cheesecake Filling:

2 packages (16 ounces) cream cheese, softened

3/4 cup firmly packed light brown sugar

3 eggs

1 can (15 ounces) pumpkin

1 tablespoon flour

2 teaspoons McCormick® Pure Vanilla Extract

1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground

1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground

1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground

Directions:

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust.

Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. 

Vanilla Whipped Cream:  Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

Store leftover cheesecake in refrigerator.

My tips:  Be sure to buy the CRUNCHY, HARD gingersnap cookies not the soft ones!!!

No Excuses--this is SOOO Simple!

Yes, Cheesecake and SIMPLE in the same sentence!  I have never found an EASIER recipe for cheesecake!

I LOVE this simple Cheesecake recipe!  It is delicious, and SO easy to make!   Your dinner guests will think you slaved for hours!  

It's a perfect cake to top with fresh fruit, or chocolate, or caramel or any other yummy topping you can think of!  Be creative!

SIMPLE Sour Cream Cheesecake

INGREDIENTS:
Graham Cracker Crust (recipe below)
2 packages Cream Cheese (8 oz.)
1 cup sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup sour cream (regular, NOT low fat!)

INSTRUCTIONS:
Pre-heat oven to 325 degrees.

Cream together the cream cheese and the sugar.  

Add the eggs one at a time and blend well.

Stir in vanilla and sour cream.

Pour into prepared crust.

Bake 60-70 minutes, or until only a small circle in the center of the cake is still “wobbly” when you shake it (gently!).

Cool completely, and then move to the refrigerator until well chilled.  

Gently run a knife around the edge of the cake and then remove the springform.

Serve plain, with fresh fruit, or with any of your favorite toppings!

Enjoy!!!

Graham Cracker Crust

INGREDIENTS:
1 1/2 cups graham cracker crumbs 
1/3 cup sugar
6 tbsp. butter, melted

INSTRUCTIONS:
Mix graham cracker crumbs with sugar melted butter until combined.  

Press into a 9” springform pan.  (It’s ok if it goes up the sides a bit.)

pumpkin cinnamon rolls--OH MY!

YAY!!  Thanksgiving Breakfast (on the left) is in the freezer!  I'll just need to thaw, bake and frost!

On the right, are the rolls I baked right away!  I HAD TO TRY THEM!!  They are AMAZING!!  They have the perfect amount of pumpkin and spices, and the cream cheese frosting makes them all gooey, and messy, and delicious!!

Thank you Ree Drummond (The Pioneer Woman) this one is a keeper!  Here is her recipe!  I followed it exactly!

Only one tip...make sure when you roll out the dough that the entire surface is floured--mine stuck to the counter in some areas because I didn't use enough flour.

PUMPKIN CINNAMON ROLLS 
WITH CREAM CHEESE FROSTING

Ingredients

•  DOUGH
• 1-1/2 cup Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 1 cup Pumpkin Puree
• 4 cups All-purpose Flour
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 1/2 cup (additional) All-purpose Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon (heaping) Baking Powder
• 1/2 teaspoon Salt
•  FILLING
• 1 stick 1/2 Cup Butter, Melted
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1 cup Finely Chopped Pecans
•  FROSTING
• 8 ounces, weight Cream Cheese, Softened
• 1/2 pound Powdered Sugar
• 1/4 cup Whole Milk
• 2 Tablespoons Butter, Melted
•  Dash Of Salt
• 
  
•  Extra Flour, For Rolling
•  Extra Milk, For Thinning
•  Extra Butter, For The Baking Pans

Preparation Instructions:

MAKE THE DOUGH

In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.

Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.

MAKE THE ROLLS

Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.

Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

MAKE THE FROSTING

While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.

FINISH THE ROLLS

Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.

  

theVERY BEST chocolate cake!

That's a picture of a cake that I made for a fundraising auction.  I believe it was sold for $165!  A month or so after the auction, the person who bought it asked me for the recipe saying, it was the "BEST CHOCOLATE CAKE WE EVER HAD!"  Thinking it was some family heirloom recipe, they said if I didn't want to give the recipe to them, they would understand.  My email back said, "Of course I will give it to you!!  It's the recipe on the back of the Hershey's Cocoa container!!!!"

If you have never had this cake, you MUST try it!!!  IT IS THE BEST!  Don't buy a boxed cake mix ever again!!!  

Here's the recipe (from Hershey's website)--I didn't change a thing (nor should you!!).   I just added the Hershey's kisses, Chocolate Chips, and Chocolate Bars to the top!

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

     Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in 

     boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. 

     Cool 10 minutes; remove from pans to wire racks. Cool completely. 

     Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. 

     Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. 

     Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans

      to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. 

     Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan 

     to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 

     Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. 

     Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading 

     consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.