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Blueberry Cheesecake Muffins Recipe

July 20th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsall-purpose flour
  2. 1/3cupsugar, plus
  3. 2-3tablespoonssugar(depending on sweetness of the berries)
  4. 3teaspoonsbaking powder
  5. 1/2teaspoonsalt
  6. 1/2teaspoonalmond extract
  7. 1/4cup meltedbutter
  8. 1/3cupplain yogurt
  9. 1/2teaspoonvanilla extract
  10. 2/3cupricotta cheese
  11. 2eggs
  12. 1cupblueberries(I like canned/frozen wild blueberries)

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Grease 8-10 muffins tins (I always make mini muffins).
  3. In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
  4. In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, and eggs.
  5. Add to flour mixture.
  6. Carefully fold in the blueberries.
  7. Batter wil be soft and lumpy.
  8. Fill the muffin cups 2/3 full and bake 20 minutes.

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Sugar Free Cheesecake Recipe

July 14th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2graham cracker pie crusts
  2. 1 (8 ounce)boxcream cheeseor neufchatel cheese
  3. 1cupsour cream
  4. 1 (12 ounce)container thawedwhipped topping(Cool Whip)
  5. 2teaspoonsvanilla(or other flavor extract)
  6. 1/2cupSplenda sugar substitute (optional)
  7. 1/4teaspoonsalt (optional)
  8. 1/4cupcocoa powder (optional)

DIRECTIONS

  1. In standup blender, beat cream cheese until smooth.
  2. Add vanilla and sour cream until blended.
  3. Add whipped topping.
  4. Spoon into graham cracker crusts.
  5. Chill for at least 24 hours.
  6. If using chocolate cocoa powder (works best), add 1/4 tsp salt and 1/2 cup Splenda.

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No-Bake Cheesecake Recipe

July 10th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)packagecream cheese(softened)
  2. 1 (8 ounce)containerCool Whip(softened)
  3. 1/2cupsugar
  4. 1teaspoonpure vanilla extract
  5. 19-inch graham cracker crust

DIRECTIONS

  1. Combine the first four ingredients until it is smooth and creamy.
  2. Pour into the crust and chill for a few hours before serving.
  3. Top with your favorite fruit or eat it plain, it is great either way.

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Campanile Pumpkin Ricotta Cheesecake Recipe

July 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupall-purpose flour
  2. 2teaspoonsground cinnamon
  3. 1teaspoonground ginger
  4. 1/4teaspoonground nutmeg
  5. 1/4teaspoonground cloves
  6. 1 (8 ounce)packagecream cheese, softened
  7. 1/4cupunsalted butter, softened
  8. 1cupricotta cheese(8 oz., preferable whole milk)
  9. 2eggs
  10. 1egg yolk
  11. 1cupgranulated sugar
  12. 1/4cup packedbrown sugar
  13. 1 1/4cupssolid pack pumpkin(I use Libby’s)
  14. 1/2sour cream
  15. 2/3cupdried cranberries (optional)
  16. Topping

  17. 2tablespoons shelledpumpkin seeds
  18. 2tablespoonsgranulated sugar
  19. 1pinchcinnamon(1/16 tablespoon)
  20. 1pinchnutmeg
  21. 1pinchcloves
  22. 1pinchground ginger

DIRECTIONS

  1. In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
  2. In small mixer bowl, beat cream cheese and butter until smooth.
  3. Add ricotta cheese and flour mixture; beat for 2 minutes.
  4. In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
  5. With clean beaters, beat on high speed for 3 mintues.
  6. On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
  7. Pour into 9 or 9 1/2 inch springform pan.
  8. For topping: sprinkle pumpkin seeds over batter.
  9. In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
  10. Bake in preheated 275 degree oven for 2 hours (do not open over, especially during the first hour).
  11. Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
  12. Serve warm.

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Raspberry-Cheesecake Bars Recipe

July 4th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cupsflour
  2. 1/2cup packedbrown sugar
  3. 1/2cup finely choppedsliced almonds
  4. 1/2cupbutter flavor shortening
  5. 2 (8 ounce)packagescream cheese(softened)
  6. 2/3cupsugar
  7. 2eggs
  8. 3/4teaspoonalmond extract
  9. 1cupseedless raspberry preserves(or other berry of your choice)or raspberry jam
  10. 1/2cupflaked coconut
  11. 1/2cupsliced almonds

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
  3. Cut in shortening untill mixture resembles fine crumbs.
  4. Set aside 1/2 cup crumb mixture for topping.
  5. For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
  6. Bake for 12 to 15 minutes or till the edges are golden.
  7. In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
  8. Spread over the hot crust.
  9. Return to oven and bake for 15 minutes.
  10. Spread preserves over cream cheese mixture.
  11. In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
  12. Return to oven and bake for 15 minutes more.
  13. Cool in pan on a wire rack.
  14. Chill for 3 hours before cutting into bars.
  15. Store in the fridge.

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