Brownie Cheesecake Bites - Betty Crocker

6 cups Cocoa Puffs® brownie crunch cereal

1/2 cup butter, melted

2 packages (8 oz each) cream cheese, softened

2 eggs

1/2 cup sugar

1 teaspoon vanilla

Sliced fresh strawberries, if desired

Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal and melted butter. Press mixture in 13x9-inch pan.

In large bowl, beat cream cheese, eggs, sugar and vanilla with electric mixer on medium speed until smooth. Spread over crust.

Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Garnish bars with sliced strawberries. Store covered in refrigerator.

Makes 24 bars

Betty Crocker Apple Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars

Individual Pie's In Jars - Cute gift idea

These gals are absolutly too creative. I had to share their individual pies in little jars. What awesome gifts!

http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/

Pillsbury Sangria Pie Yummm

1 Pillsbury® refrigerated pie crust, softened as directed on box

2 cups raspberry sherbet, softened

2 containers (6 oz each) Yoplait® 99% Fat Free raspberry yogurt

1 cup frozen (thawed) raspberries

1/2 cup sangria

1/2 cup fresh raspberries, if desired

 

Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.

Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.

Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.

 

Copy Cat Recipe - Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.

Lemon Bars

Crust:
1 c flour
1/4 c sifted powdered sugar
1/2 c butter
1/4 tsp butter flavoring



Combine by cutting with a pastry cutter or a fork until crumbly. pat into a 9" square greased pan. Bake at 350 degrees for 15 min. Cool.

Filling:

3/4 c sugar
1/4 c flour
1/2 tsp baking powder
2 eggs, beaten
2Tbls lemon juice
1/4 tsp lemon flavoring

Combine sugar, flour and bkg powder. Add beaten eggs and mix well. Add remaininig ingredients mixing well and spread on top of crust. Bake at 350 degrees for 25 min.



Cool and sprinkle the top with powedered sugar.

Cut into desired sized squares.

Product Review - Stone Pizza / Pie Dish

Sassafras 11-in. Ceramic Pizza/Pie Baker
(Click Picture to Purchase if you like!)

This deep-dish pizza baking stone is made by one of the oldest potteries operating in the United States. Made from natural clay, it measures 11" by 2" deep, perfect for those Chicago-style pies! Or, use it for a deep dish apple or peach pie. It evenly distributes the oven heat and absorbs moisture released from the crust when baking. For best results, place the stone in the oven and preheat it for 20 minutes before using.

Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.