OREO Cheesecake Bites

OREO Cheesecake Bites



Ever try cheesecake bites? Well if not you are in for a surprise of your
life try the following recipe for the Oreo cheesecake bites.



time

prep:

20 min

total:

6 hr 5 min

servings

total:

36 servings



What You Need



36 OREO Cookies, divided

1/2 cup butter or margarine, divided

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

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

4 eggs

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







How To Make It:



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



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.





servings total: 36 servings

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Chocolate-Covered Cheesecake Bites

Chocolate-Covered Cheesecake Bites



Graham crackers provide an easy crust for these chocolate coated cheesecakes - perfect dessert to be served at your next party.



1 hr 20 min Prep Time

5 hr 55 min Total Time

48 Servings







Crust



1 cup graham cracker crumbs



1/4 cup chopped pecans



1/4 cup butter, melted









Filling



2 packages (8 oz each) cream cheese, softened



1/2 cup sugar



1 teaspoon grated orange peel



1/4 cup sour cream



1/2 teaspoon vanilla



2 eggs







Coating



24 oz semisweet chocolate, chopped



3 tablespoons shortening









Directions:



1 Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so
foil extends over sides of pan. Spray foil with cooking spray. In small
bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.





2 In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.





3 Bake 40 to 45 minutes or until edges are set. Center will be soft but
will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze
cheesecake about 2 hours or until firm.





4 Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.





5 In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.





6 Spear each cheesecake bite with fork; dip in melted chocolate to cover
bottom and sides, letting excess drip off. Place on waxed paper.












7 Spoon about 1 teaspoon melted
chocolate over each bite, smoothing top with back of spoon. Let stand
about 20 minutes or until firm. Store in refrigerator.

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Burger King Japan unveils it's new all-black burger. Black bun, black cheese, black sauce (made from squid-ink.) Would you eat it?

https://www.facebook.com/wowt6news/photos/a.58540782085.65032.10396532085/10152663089512086/?type=1&theate

Potato Chip Chicken Casserole

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Potato Chip Chicken Casserole





This is a chicken casserole with a crispy crunchy potato chip topping.
It is easy to make and tastes wonderful makes a quick and simple supper
or dinner recipe idea for the whole family or kids simple supper.







Ingredients:



2 cups chopped, cooked chicken meat

1 cup cooked white rice

1 (10.75 ounce) can condensed cream of chicken soup

2/3 cup mayonnaise

2 tablespoons grated onion

1/2 cup chopped celery

1 (8 ounce) can sliced water chestnuts

1 tablespoon lemon juice

1/2 cup shredded sharp Cheddar cheese

2 cups crushed potato chips

1/4 cup water

salt and pepper to taste





Directions:



Preheat oven to 400 degrees F (200 degrees C).





In a large bowl combine the chicken, rice, soup, mayonnaise, onion,
celery, water chestnuts, lemon juice, water, salt and pepper. Mix well.
Spread this mixture into a lightly greased 9x13 inch baking dish. Cover
with cheese, then potato chips. Bake in the preheated oven for 20 to 25
minutes or until the potato chips are lightly browned.

Read more: http://www.cooking-with-us.com/potatochipchickencasserole.php#ixzz3GcpLmLAx

Two-Ingredient Pizza Dough—And Two Easy Pizza Recipes

You might be thinking, “There is no way that two-ingredient pizza dough works.” I SWEAR IT DOES. I am totally confounded by the chemistry of this, but it tastes amazing and the texture is perfect. I tested it in multiple kitchens with multiple people and everyone was like, “WHOA. Why didn’t we know about this before?”

I first heard about it in a work meeting. I have found the two problems with having a food blog are:

A) Everyone expects you to cook all the time.

B) Everyone thinks you know what you’re doing. 

So, I was in this meeting for Impatient Foodie and a woman was trying to get me to “spill the beans” about all my “secret recipes” and I was kinda like, “I don’t know. I just try stuff and keep trying until it works, and then I write it down.” Then she started talking about two-ingredient pizza dough and I was like, “Hold the phone. WHAT? Tell me more about this RIGHT NOW.” And I pulled out my little red Impatient Foodie inspiration notebook and wrote down every word she said.

When I went home and did a web search, it was clear that this had been discovered already, but the ship had passed me by. (Had you heard of two-ingredient pizza dough before now?)

I bought the two ingredients, convinced it would NEVER work. I had friends over for dinner and told them that it was sure to be a disaster, promising to take them out to dinner some time soon. But the pizza I pulled out of my oven looked fabulous and smelled amazing. The crust was everything you would want it to be. We all ate our first bites at the same time and then started saying things like, “Whoa!” “No way!” “But how?” “It’s so good, but I don’t get it!” 

The two recipes below are pretty straightforward, and I have to give a shout-out to Darroch and Mikey of Putnam & Putnam flowers for the second one, their Brussels sprout-lemon pizza recipe. The key is in taking the time to cut paper-thin slices of lemon, otherwise the citrus overrides the other flavors.  

Two-Ingredient Pizza Dough
by The Slow Roasted Italian
Makes 1 pizza

I swear it works, don’t ask me why. And, no, the dough doesn’t taste like yogurt, it tastes heavenly. -EW

1 cup Greek yogurt
1–1 ½ cups self-rising flour

Note: If you can’t find self-rising flour, you can substitute 1 ½ cups all-purpose flour, 1 ½ tsp. baking powder, and ¾ tsp. of salt.

Mix ingredients in a bowl until it starts to come together, then knead it on a well-floured surface for about 8–10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape and size you want.

Brush with olive oil, add toppings, and put straight into a 450°F oven for 10–12 minutes. Here are two recipe suggestions:

Simple Margarita Pizza

Olive oil Garlic, minced
Pomi strained tomatoes
Mozzarella, sliced Parmesan, grated
Fresh basil, chopped (for garnish, optional)

Preheat oven to 450°F.

In a sauté pan over medium heat, cook garlic in 1 Tbsp. oil. Cook until it starts to become fragrant and turn golden brown.

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Strawberry Ice cream Cheesecake

Strawberry Ice cream Cheesecake



Strawberry Ice cream Cheesecake



Here;s a really yummy strawberry ice cream cheesecake recipe that makes
an awesome cool treat for a super simple dessert idea any night of the
week.



Ingredients



serves 8

1 box Favorite stawberry ice cream

1 box gram cracker crumbs

1 1/3 cup sugar

1 pinch cinnamon

1 already made cheesecake

1 box fresh strawberries

1 Can cool whip

1 lemon

1 stick butter melted











serves 8





Direcions:



Let strawberry icecream sit out to thaw slightly, not to melt entirely.



Meanwhile, prepare gram cracker crust as box calls for with melted
butter, sugar, and I add a punch of cinnamon. After setting in pie pan,
put in freezer to harden.



In a large bowl, put ice cream and break up cheesecake into bite size
chunks. Mix well but not to completely diminish cheesecake. Add into pan
pie pan with gram cracker crust and allow to set in freezer for two
hours, covered.



When ready to eat, prepare fresh strawberry topping by cutting
strawberries into a small pan over stove, add sugar and juice from a
lemon. Stir and mix over stove until sugar has carmelized and
strawberries slightly soft. Cool for 5 minutes.



Slice cheesecake and top with strawberry mixture. Add cool whip and enjoy!

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