Chocolate Malt Cheesecake Bars

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Ingredients

Crust
Filling
  • 1 cup(s) sugar
  • 1 cup(s) malted milk powder
  • 3 package(s) (8-ounce) cream cheese, softened
  • 3/4 cup(s) sour cream
  • 2 teaspoon(s) vanilla extract
  • 3 large eggs
  • 3 ounce(s) semisweet chocolate
Directions
  1. Crust: Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending beyond the short ends. Combine crumbs, sugar, and butter in a medium bowl, stirring to combine. Press mixture evenly into bottom of prepared pan. Bake 8 to 10 minutes, until set. Let cool on a wire rack.
  2. Filling: Whisk sugar and malted milk powder in a medium bowl. Beat cream cheese in a large mixer bowl, about 4 minutes, until light and fluffy. Beat in sugar mixture until well blended. Beat in sour cream and vanilla until smooth. Beat in eggs until combined.
  3. In a microwave-safe bowl, melt chocolate in microwave. Remove 1/2 cup malt batter and stir into melted chocolate. Pour remaining malt batter over crust. Pour chocolate batter over malt batter in a zigzag fashion; swirl with a thin knife to marbleize. Bake 35 to 40 minutes or until top is set. Cool completely on a wire rack; loosely cover and refrigerate, 4 hours or overnight.
  4. Lift by foil to cutting board. Cut into 24 bars.

at 7:43 AM

Pumpkin Cheesecake Pie

Posted by Cool Blogeee 0 comments

 

Ingredients

Pastry Dough:
  • 1 1/2 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) cold butter or margarine, cut into pieces
  • 4 tablespoon(s) vegetable shortening
  • 5 tablespoon(s) (or more if needed) ice water
Cheesecake Filling:
  • 1 package(s) (8-ounce) reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup(s) granulated sugar
  • 1/4 cup(s) (packed) brown sugar
  • 1 can(s) (15-ounce) pure pumpkin (not pumpkin pie filling)
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 3 large eggs
  • 1/2 cup(s) heavy or whipping cream
  • 2 tablespoon(s) molasses
  • 1 teaspoon(s) vanilla extract
Directions
  1. Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in the butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)
  3. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Gently ease dough into 9 1/2-inch deep-dish ceramic or glass pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form high decorative edge. Refrigerate pie shell until firm, about 30 minutes.
  4. Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.
  5. Meanwhile, prepare Cheesecake Filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.
  6. Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool pie completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled.

at 7:13 AM

Milk Chocolate Cheesecake

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Ingredients
  • 1 package(s) (9 ounces) chocolate wafer cookies
  • 6 tablespoon(s) butter or margarine, melted
  • 2 package(s) (8 ounces each) cream cheese, softened
  • 1/2 cup(s) sugar
  • 2 tablespoon(s) sugar
  • Salt
  • 3 large eggs, lightly beaten
  • 1/4 cup(s) whole milk
  • 2 teaspoon(s) vanilla extract
  • 1 bag(s) (11.5 ounces) milk chocolate chips, melted
  • 1 1/2 cup(s) sour cream
Directions
  1. Preheat oven to 350 degrees F. In food processor with knife blade attached, pulse chocolate cookies until fine crumbs form. Add butter to crumbs and pulse several times to combine. Transfer cookie mixture to 9-inch springform pan; press onto bottom and about 2 inches up side of pan to form crust. Bake crust 10 minutes. Cool completely in pan on wire rack.
  2. In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, milk, and vanilla, and beat just until blended, occasionally scraping bowl. Add chocolate and beat until combined.
  3. Pour cream-cheese mixture into crust. Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center). Meanwhile, in small bowl, stir sour cream and remaining 2 tablespoons sugar until sugar dissolves; set aside.
  4. Remove cheesecake from oven. Gently spread sour-cream mixture evenly on top of cheesecake. Return cheesecake to oven and bake 5 minutes longer to set sour cream.
  5. Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.


at 7:10 AM

No-Bake Cheesecake

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Ingredients
  • 24  reduced-fat vanilla wafers
  • 2 tablespoon(s) butter or margarine, melted
  • 1 envelope(s) unflavored gelatin
  • 1 large lemon
  • 3 tablespoon(s) water
  • 1/4 cup(s) water
  • 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
  • 3/4 cup(s) sugar
  • 1 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) low-fat buttermilk
  • Raspberries, for garnish
Directions
  1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
  2. In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
  3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
  4. Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.


at 6:51 AM

BBQ Baked Beans and Sausage

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Ingredients
  • 1/2 cup(s) prepared barbecue sauce (see Tips & Techniques)
  • 1/2 cup(s) water
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) molasses
  • 1/8 teaspoon(s) salt
  • Freshly ground pepper, to taste
  • 1 tablespoon(s) canola oil
  • 1  medium onion, chopped
  • 4 cup(s) chopped collard greens, (about 10 ounces), tough stems removed
  • 9 ounce(s) cooked chicken sausage links (about 3 links), halved lengthwise and sliced
  • 2 can(s) great northern or navy beans, rinsed (see Tips & Techniques)
Directions
  1. Whisk barbecue sauce, water, tomato paste, molasses, salt, and pepper in a medium bowl.
  2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
  3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
Tips & Techniques
Shopping tip: Check the sodium of your favorite barbecue sauce-some can be quite high. This recipe was developed with a sauce containing 240 mg sodium per 2-tablespoon serving.

Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

at 6:48 AM

Vegetable and Sausage Skillet Supper

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Ingredients
  • 8 ounce(s) low-fat kielbasa, cut into 1/2-inch-thick slices
  • 1 tablespoon(s) extra-virgin olive oil
  • 2  medium onions, finely chopped
  • 2  medium zucchini, cut into 1/2-inch dice
  • 1  large red bell pepper, seeded and diced
  • 2  jalapeno peppers, seeded and minced
  • 2 clove(s) garlic, minced
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) salt, or to taste
  • 2 cup(s) cooked brown rice (see Tip)
  • 1 cup(s) black beans, rinsed
  • 1/2 cup(s) water
  • Hot sauce, such as Tabasco, to taste
Directions
  1. Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
  2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.

at 6:11 AM

Ham and Cheese Hash Browns

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Ingredients
  • 3 cup(s) frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
  • 1/3 cup(s) fat-free, less-sodium chicken broth
  • 1/2 cup(s) drained canned quartered artichoke hearts, chopped
  • 1/4 cup(s) chopped green onions
  • 1/8 teaspoon(s) black pepper
  • 3 ounce(s) smoked ham, cut into bite-sized pieces
  • 1/2 cup(s) (about 2 ounces) shredded Monterey Jack cheese
Directions
  1. Combine potatoes and chicken broth in a 1-quart microwave-safe casserole. Cover with lid, and microwave at High 12 minutes, stirring after 6 minutes.
  2. Uncover dish. Stir in 1/2 cup artichoke hearts, green onions, 1/8 teaspoon black pepper, and ham. Sprinkle with cheese. Microwave, uncovered, at High 1 minute.


at 9:59 AM

Southwestern Turkey Club

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Ingredients
  • 8 slice(s) bacon
  • 4  (4 ounces each) turkey cutlets
  • Coarse salt
  • Ground pepper
  • 1  ripe avocado, pitted and peeled
  • 2 tablespoon(s) fresh lime juice
  • 1 tablespoon(s) chopped pickled jalapeño chiles
  • 12 slice(s) whole-wheat sandwich bread, lightly toasted
  • 1  tomato, thinly sliced
Directions
  1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side, transfer to a paper towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
  2. Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper towel-lined plate to drain.
  3. In a small bowl, mash avocado, lime juice, and jalapeños with a fork; season with salt and pepper.
  4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

at 4:39 PM

Jerk Chicken Kabobs

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jerk chicken kabobs 

Ingredients
  • 5 large green onions
  • 1  jalapeño chile, seeded and cut up
  • 1 piece(s) (1 inch) fresh ginger, peeled and cut up
  • 2 tablespoon(s) white wine vinegar
  • 2 tablespoon(s) Worcestershire sauce
  • 1 teaspoon(s) dried thyme
  • 3/4 teaspoon(s) ground allspice
  • 3 teaspoon(s) vegetable oil
  • 1/2 teaspoon(s) salt
  • 1 1/4 pound(s) skinless, boneless chicken-breast halves, cut into 12 equal pieces
  • 1 medium red pepper, cut into 1-inch pieces
Directions
  1. Coarsely chop 2 green onions; cut remaining 3 green onions into 2-inch-long pieces and reserve. In blender at high speed or in mini food processor, with sharp side of blade facing up, blend chopped green onions with jalapeño, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.
  2. In small bowl, toss red pepper and green-onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.
  3. On 4 long skewers, alternately thread chicken, red pepper, and green onions.
  4. Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10 to 12 minutes or until juices run clear when chicken is pierced with tip of knife.

at 2:37 PM
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