flat fortune cookies (can be shaped)

2 T butter melted
1/4 c sugar
1 egg white
1/4 scant cup flour

mix ingredients together one at a time. drop a spoon full and spread out the pile to lay flat. Make two on one sheet. bake at 375 for 4-7 minutes or until edges are slightly brown

my made up lds tirasimu

1 box Little debbies strawberry shortcakes
1 c soy chocolate milk
2 T chocolate mix
2 oz unsweetened premelted chocolate
1 8oz cream cheese
almond exctract
1 cup whipped topping
1 T cocoa

Mix chocolates together (have to heat it in microwave)

Line 8 x8  pan with debbies, spoon half chocolate mixture on it. Using a blender, mix remaining chocolate mixture in with cream cheese.  Top the debbies with it.

Combine whipped creamand extract. Add it as the final layer

sprinkle with cocoa

Refrigerate at least 2 hours

White Chocolate-Raspberry Cheesecake Bars

12 OREO Cookies, finely crushed


2 Tbsp. butter, melted

3 squares BAKER'S White Chocolate, divided

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

1/2 cup sugar

1 tsp. vanilla

2 eggs

1/4 cup red raspberry preserves

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours

Cinnamon Caramel Corn with Pecans & White Chocolate

12 C popped popcorn (about 1/2 C kernels)


1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1 tsp vanilla

1/2 tsp baking soda

3 squares almond bark (about 4 oz)



Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar, cinnamon, and salt in a 4 C capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy! (I might have topped some vanilla ice cream with the last of the it! :))

Lemony Blueberry Cheesecake Bars

Crust


1 1/2 cups whole wheat pastry flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons unsalted butter, softened

2 tablespoons canola oil

1/2 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract



Cream Cheese Filling

12 ounces (340 grams) reduced-fat cream cheese (Neufchâtel)

1/2 cup sugar

1 tablespoon cornstarch

2 large eggs, lightly beaten

4 teaspoon freshly grated lemon zest

1 1/2 teaspoon vanilla extract

3 cups fresh or partially thawed frozen blueberries



What to Do

1. Preheat the oven to 350°F (180°C). Coat a 9 x 13-inch (23 x 33-centimeter) baking dish with nonstick spray.



2. To make the crust: Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Beat the butter, oil, and sugar with an electric mixer in a mixing bowl until smooth. Add the egg and vanilla. Beat until smooth. Add the dry ingredients and mix with a rubber spatula just until the dry ingredients are moistened. Transfer the dough to the prepared baking dish. Use a piece of plastic wrap to press it into an even layer.



3. Bake the crust, uncovered, until puffed and starting to brown around the edges, about 20 minutes.



4. To make the cream cheese filling: Blend the cream cheese, sugar, and cornstarch with an electric mixer or in a food processor until smooth and creamy. Add the eggs, lemon zest, and vanilla. Beat or process until smooth. Spread the blueberries over the crust. Pour the cream cheese batter over the blueberries, spreading evenly.



5. Bake the bars until the filling has set, 35 to 40 minutes. Let cool completely in the pan on a wire rack. Cut into 24 bars with a sharp knife that has been coated with nonstick spray. One serving is 1 bar. The bars will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 1 month.

caramel swirled cheesecake

Ingredients


1/2 cup butter, softened

3 tablespoons sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup flaked coconut, lightly toasted



FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup ricotta cheese

3/4 cup sugar

2 tablespoons all-purpose flour

1 cup heavy whipping cream

3 teaspoons vanilla extract

3 eggs, lightly beaten

1/3 cup caramel ice cream topping

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture.

Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.

For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined.

Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving. Yield: 12-15 servings

Green Grape Salad

4 pounds seedless green grapes


1 (8 ounce) package cream cheese

1 (8 ounce) container sour cream

1/2 cup white sugar

1 teaspoon vanilla extract

4 ounces chopped pecans

2 tablespoons brown sugar
 
1.Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Chocolate Eclair Cake

2 (3 ounce) packages instant vanilla pudding mix


3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package chocolate graham crackers

1/4 cup milk

1/3 cup unsweetened cocoa powder

1 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract
 
1.In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.


2.In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

3.Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

4.To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

5.Pour sauce over graham cracker layer and refrigerate until set; serve.

Banana Pudding

1 (8 ounce) package cream cheese


1 (14 ounce) can sweetened condensed milk

1 (5 ounce) package instant vanilla pudding mix

3 cups cold milk

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

4 bananas, sliced

1/2 (12 ounce) package vanilla wafers
 
1.In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.


2.Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

No Bake Double Good Dessert

20 chocolate sandwich cookies, crushed


1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

3/4 cup peanut butter

1 (12 ounce) container frozen whipped topping, thawed
 
Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

blueberry salad

2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water

1 (20 ounce) can crushed pineapple, drained

1 (21 ounce) can blueberry pie filling

1 (8 ounce) package cream cheese

1/2 cup white sugar

1 cup sour cream

1 teaspoon vanilla extract
 
1.Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.


2.Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

pistachio eclair dessert

3 cups cold milk

1 (3.4 ounce) package instant pistachio pudding mix

1 (3.4 ounce) package instant French vanilla pudding mix

1 (8 ounce) carton frozen whipped topping, thawed

1 (14.4 ounce) package graham crackers

1 (16 ounce) container chocolate frosting
 
1.In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 13-in. x 9-in. x 2-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.


2.Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set.

peachy rice dessert

2 cups cooked rice
1 1/2 cups milk

1/4 cup sugar

1/8 teaspoon salt

2 eggs, lightly beaten

1/2 teaspoon vanilla extract

1 (15 ounce) can sliced peaches, drained

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup sour cream
 
1.In a saucepan, combine rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir a small amount of rice mixture into eggs; return all to the pan. Cook and stir for 2-3 minutes or until a thermometer reads 160 degrees F. Remove from the heat; stir in vanilla. Pour into a greased shallow 1-qt. baking pan. Top with peaches. Combine brown sugar and cinnamon; sprinkle 1 tablespoonful over peaches. Broil for 3-5 minutes or until browned. Let stand for 5-10 minutes.


2.Serve in bowls; sprinkle with remaining cinnamon-sugar. Top with sour cream if desired.

roast

dump meat into a oven safe dish. Cover with water and spices. Your choices of onion soup mix, condensed mushroom soup if you want to use leftovers as a soup, barbaque sauce mixed with water, seasonings and water...

completely cover meat with liquid. Cover dish and bake at 350 an hour per pound.

amish machine bread

1 c +2 T warm water
1/4 c sugar
1/4 c oil
1/2 tsp salt
2 3/4 c flour
1 tsp yeast

1.5 size loaf. light crust setting

schuam torte

12 egg whites
1 tsp cream of tarter
1.5 tsp vinegar

Beat until stiff as possible. Slowly beat in

3 c sugar (don't over beat)

Distribute in 3 sprayed pie tins. Make it look soft and fluffy. Bake  at 275 for 30 min then decrease temp 250 for an additional 30 min. Turn off oven and let it sit untampered until oven cools. Remove from oven and gently take off the top (it will break into pieces) Fill with fruit and whipped topping and replace the top.

grandma delsa's meatloaf

1 lb ground beef
1/2 lb sausage
1 pkg onion soup mix
2 c bread crumbs
2 eggs
1 can tomato soup (optional)

mix and form loaf. 350* for 1 hour

milk-free bread machine bread

1 c warm water
3 T sugar
1 1/2 tsp salt
3 T oil
3 c flour
2 1/2 tsp active dry yeast

Makes 1.5 loaf size (you can also substitute 1 cup flour with 1 cup wheat flour)

crepes

1 1/2 c flour
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 T oil of some sort
2 tsp vanilla
2 eggs

Beat well. Pour 1/4 cup into a heated,  greased 6 to 8 inch skillet. Rotate skillet until a film covers the bottom of the pan. Cook until lightly browned. Flip and cook other side.

tzatziki sauce for gyro or lamb meat

1 16oz sour cream (slightly drained)
1 16 oz plain yogurt (drained through coffee filter over night)
1 or 2 english cucumbers (shreaded and squeezed completely dry)
1 tsp garlic powder
1 teaspoon dry mint
1 teaspoon dry dill
1 tablespoon vinegar
Salt and pepper to taste
 
Combine. let set overnight or longer.

traditional gyro meat

1/2 onion, cut into chunks

1 pound ground lamb

1 pound ground beef

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon dried marjoram

1 teaspoon ground dried rosemary

1 teaspoon ground dried thyme

1 teaspoon ground black pepper

1/4 teaspoon sea salt
 
1.Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

2.Preheat oven to 325 degrees F (165 degrees C).

3.Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

4.Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

cottage cheese bread

1/2 c water
1 T yeast
2 T sugar
1 c cottage chesse
2 T olive oil
1 egg
1/4 tsp salt
3 c flour

Mix and let rise. Punch and let rise again. The longer you let it rise the fluffier it will be. 350*

sweet greek bread

1/2 c butter
1 c milk
3 eggs
1/2 c honey
1 T vanilla extract
2 tsp yease
4-5 c flour

Mix, let double in size. Punch down and divide into 6 portions. Shape into loaves, slice top, place on baking sheet and let rise again for and hour (double size)
375* 15-20mins