Cheesecake Tarts

Refrigerated pastry crust, or recipe for two crust pie

Philadelphia premade filling, or your own favorite recipe

Cut up fruit, candy bars, etc.

Cut out pastry with 2-3 in. circle cookie cutter.  Press into mini muffin pan using a tart press or end of rolling pin.  Bake according to package directions or at 425º for 7-8 min.  Cool.  Fill with cheesecake filling.  Top with fruit.

Raspberry Tiramisu

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

From Sophistimom

Creamy Raspberry Dessert

1 C. graham cracker crumbs

3 Tbsp. sugar

¼ C. melted butter

1 pkg. (10 oz.) raspberries, thawed

¼ C. cold water

1 envelope unflavored gelatin

8 oz. cream cheese, softened

½ C. sugar

1 C. heavy whipping cream, whipped

Fresh raspberries

Whipped Cream

Combine crumbs, sugar, and butter.  Press into the bottom of 8 in. springform pan.  Bake at 350º for 10 min.  Cool.

For filling, drain raspberries, reserving the juice.  Set berries aside.  In a small saucepan, combine juice, cold water, and gelatin.  Let stand for 5 min.  Cook and stir over low heat until gelatin dissolves.  Remove from heat; cool for 10 min.

In a mixing bowl, beat cream cheese and sugar until blended.  Add berries and gelatin mixture; beat on low until thoroughly blended.  Chill until partially set.  Watch carefully, it will set quickly.  By hand gently fold in whipped cream.  Spoon into crust.  Chill 6 hours or over night.  Just before serving, run knife around edge or pan to loosen.  Remove sides of pan.  Top with fresh berries and whipped cream.

Wendy’s Cheesecake

Crust

2 ½ C. graham cracker crumbs

⅔ C. sugar

½ C. melted butter

Filling

3 (8 oz.) pkgs. Philadelphia cream cheese

¾ C. sugar

3 eggs

¾ C. sour cream

1 Tbsp. vanilla

Grease 9 in. springform pan.  Combine crust, press into pan.  Beat cream cheese and sugar until smooth.  Add eggs one at a time, beat well after each.  Blend in sour cream and vanilla.  Pour into crust.  Bake on 350º for 50 min.  Turn oven off, but leave door closed and let stand 30 min.  Take out and cool 1 hour. Refrigerate over night.

No Bake Cheesecake

Crust (or prepared graham cracker crust)

1 C. flour

¼ C. powdered sugar

½ C. butter

Filling

8 oz. cream cheese, softened

½ C. sugar

½ C. Cool Whip

Squish together flour powdered sugar, and butter.  Press into a 8 in. pie plate.  Bake on 400º for 10 min.  Cool completely.  Beat together cream cheese, sugar, and Cool Whip.  Spread in crust.  Refrigerate until set.  Top with berries.

Candy Bar Pie

1 prepared graham cracker crust

4 oz. cream cheese

1 Tbsp. milk

1 tub (12 oz.) Cool Whip

2 Snickers bars, chopped

1 ¾ C. cold milk

2 pkgs. (4 ser. ea.) chocolate instant pudding

Mix cream cheese and 1 Tbsp. milk in bowl with wire whisk until smooth.  Gently stir in 2 C. of Cool Whip and chopped Snickers; set aside.  Pour 1 ¾ C. milk in another bowl.  Add pudding mix.  Beat with wire whisk for 1 min.  Gently stir in ½ C. Cool Whip.  Spread ½ of the pudding mixture on bottom of crust.  Spread cream cheese mixture over pudding.  Top with remaining pudding.  Refrigerate 4 hours or until set.  Garnish with remaining Cool Whip.

Chicken Rolls

1 pkg. cream cheese

4 Tbsp. butter

Garlic salt

1 C. cooked chicken breast, cubed

2 pkg. refrigerated crescent rolls

1 can cream of chicken soup

½ C. sour cream

Cream together cream cheese and butter, add chicken breast and garlic salt to taste.  Roll inside crescent rolls.  Bake according to package directions.  In small sauce pan mix together soup and sour cream.  Heat until warm, serve over rolls.

From Lisa

Super-Easy Chicken Manicotti

1 jar (26-30 oz.) spaghetti sauce

1 tsp. garlic salt

1 ½ lbs. chicken breast tenders

14 uncooked manicotti shells

2 C. shredded mozzarella cheese

Chopped fresh basil leaves, if desired

 Heat oven to 350º.  Spread about ⅓ of the spaghetti sauce in ungreased 9 x 13 pan.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked shells, stuffing from each end to fill if necessary.  Place shells on spaghetti sauce in dish.  Pour remaining sauce over shells, covering completely.  Sprinkle with cheese.  Cover and bake about 1 ½ hrs. or until shells are tender.  Sprinkle with basil.  

Baked Chicken Parmesana

⅓ C. seasoned fine dry bread crumbs

¼ C. Parmesan cheese

4 boneless skinless chicken breast halves

2 eggs, beaten

2 tsp. extra virgin olive oil

½ C. Mozzarella cheese, shredded

9 oz. linguine, cooked

2 (15 oz.) containers marinara sauce

Lightly grease an 8 in. square baking dish.  Combine bread crumbs and Parmesan cheese in a shallow dish.  Dip chicken in eggs, then in bread mixture.  Arrange chicken in prepared dish.  Drizzle with oil.  Bake on 375º for 25-30 min. or until chicken is tender and no longer pink.  Sprinkle with Mozzarella cheese.  Bake an additional 2 min. or until cheese is melted.  Warm sauce according to package directions.  Toss pasta with sauce.  Serve chicken over pasta. 

Fudge Ribbon Cake

1 chocolate cake mix

8 oz. cream cheese

2 Tbsp. butter

1 Tbsp. cornstarch

1 can sweetened condensed milk

1 egg

1 tsp. vanilla

Chocolate frosting

Mix cake mix as package directs, pour into greased pan.  Beat cream cheese, butter and cornstarch, until smooth.  Add milk, egg, and vanilla, stir until combined.  Pour over cake batter.  Bake at 350º for

                                                            30-35 min. for three 8 in. rounds

                                                            20 min. for 10x15 or 36 cupcakes

                                                            50-55 min. for bunt pan

Cool and frost.

Mint Fudge Ribbon Cake

            Omit vanilla, add 2 Tbsp. each green crème de menthe and green food coloring to cream cheese mixture.

From Stephanie

Cream Cheese French Toast Bake with Strawberry Topping

French Toast

1 loaf French bread (about 18 in. long), cut into 24 (¾ in.) slices

1 (8 oz.) container strawberry cream cheese

4 eggs

1 C. milk

¼ C. sugar

¼ tsp. salt

¼ tsp. cinnamon

2 Tbsp. butter, melted

Topping

4 C. fresh strawberries

½ C. sugar

2 Tbsp. amaretto, optional

Spray 9x13 baking dish with nonstick cooking spray.  Spread about 1 Tbsp. cream cheese on 12 bread slices.  Top with remaining bread slices to form sandwiches.  Place in sprayed baking dish to cover bottom.  Beat eggs in medium bowl.  Add milk, ¼ C. sugar, salt, and cinnamon; beat well.  Pour over bread in baking dish.  Let stand at room temperature for 5 min.  Turn bread slices over.  Cover; refrigerate 8 hours or overnight.  Chop 1 C. of the strawberries.  (Refrigerate the remaining berries.)  In a nonmetal bowl, combine chopped strawberries, ½ C. sugar, and amaretto; stir gently to mix.  Cover refrigerate 8 hours or over night. 

           

To serve heat oven to 400º.  Uncover baking dish; drizzle bread slices with melted butter.  Bake for 25-30 min. or until golden brown.  Meanwhile slice remaining strawberries and add to chilled strawberry mixture; mix lightly.  Serve French toast worm with strawberry topping.

Cream Cheese Pound Cake

3 stick butter, softened

8 oz. cream cheese, softened

3 C. sugar

1 tsp. salt

6 eggs

2 tsp. vanilla

3 C. flour

 Combine butter and cream cheese, beat well.  Add sugar and salt, beat well.  Add eggs one at a time, beating well between.  Add vanilla with last egg.  Stir in flour all at once.  Pour into two greased loaf pans or one bunt pan.  Bake at 325º for 60 min. or until toothpick comes out clean.  Let sit for 20 min then remove from pan.

From Stephanie