Impossible Cheesecake Pie

IMPOSSIBLE CHEESECAKE PIE

The pie that does the impossible by making its own crust.

3/4 c. milk
2 tsp. vanilla
2 eggs
1 c. sugar
1/2 c. baking mix
2 pkgs. (8 oz. each) cream cheese, cut into about 1/2 inch cubes and softened
Cheesecake Topping (below)

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Place milk, vanilla, eggs, sugar and baking mix in blender container. Cover and blend on high 15 seconds. Add cream cheese. Cover and blend on high 2 minutes. Pour into plate. Bake until center is firm, 40 to 45 minutes; cool. Spread Cheesecake Topping carefully over top. Garnish with fruit if desired.

CHEESECAKE TOPPING

Mix Together:

1 c. dairy sour cream
2 tbsp. sugar
2 tsp. vanilla

Cornmeal Pie

I found this recipe at Chicken’s in the Road – Farm Bell Recipes. It reminds me a little of a Chess pie that I love to make at Thanksgiving time.

Turned out pretty, yes? Well, my fluted edges could use some work.

Cornmeal Pie

1 deep dish or 2 regular unbaked pie shells (see below)

1 cup butter or margarine

2 cups granulated sugar

3 eggs

1 teaspoon vanilla

8 Tablespoons cornmeal (stone-ground preferred)

3 Tablespoons all-purpose flour

1 cup milk

1 cup pecans, chopped (optional)

Mix all ingredients (except nuts) in a heavy saucepan. Bring mixture to a slow boil, stirring constantly. Boil for 3 minutes. Add nuts if desired. Pour into pie shells and bake at 375 degrees for 35 – 40 minutes until inserted toothpick comes out clean. Allow to fully cool before serving.

Note: The original recipe called for 2 unbaked pie shells. I made two Spelt Pie Crusts and lined my two pie plates with them. Then I made the filling. One batch of the filling filled only one of my pie shells. So I made a second batch of the filling. Either my pie plates are really large or the lady who posted the original recipe used small pie plates. So, I don’t know. You decide.

Also, I used this Spelt Pie Crust Recipe for the first time. It was okay. I felt like there was too much fat in the pie crust and it made the crust too soft. So, next time I will try this recipe for Easy Vegan Spelt Pie Crust.

This pie was a nice ending to our menu of Southern Fried Tofu, French Green Beans, and Rutabagas.

Candy Cane Popcorn

This recipe would be perfect for gift bags. Make up a batch, divide them into baggies and pass them out to children at church, school, or put them on the buffet at your Christmas party!

Candy Cane Popcorn

1/2 cup popcorn kernels
4 ounces vanilla-flavored confectioners’ coating, or as needed
6 peppermint candy canes, crushed

Using an air popper, pop the popcorn, place into a large bowl, and discard kernels that didn’t pop. Melt the confectioners’ coating according to the package directions. Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

Lemon Cheesecake Squares

Lemon Cheesecake Squares

Crust:

3/4 cup shortening
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam

Filling:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.

For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

To cut into squares, dip knife in warm water and between each slice, cleaning as needed.

Best Ever Macaroons

These are so yummy! Truly the best macaroon ever!

Best Ever Macaroons

2 1/2 cups sweetened flaked coconut
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
2 large egg whites
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract

In mixing bowl bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds. Add the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.

Heat the oven to 300 degrees and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Use heaping tablespoon or mixture to make loosley packed mounds on the baking sheet. Bake the macaroons on the center oven rack until they’re light golden brown, about 20 minutes. Cool them for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool for several hours.

Note: These could easily be made gluten free by substituting the flour for a gluten free flour, which I will be doing for the holidays!

Reindeer Cookie Treats

These would be so much fun for the kids to help make and enjoy! I found this recipe here.

Reindeer Cookie Treats

12 miniature pretzels, halved
12 fun-size Almond Joy candy bars
12 miniature marshmallows, halved
Black decorating gel
12 red M&M’s miniature baking bits

Insert an end from two pretzel halves into each candy bar to form antlers. Gently press the cut side of two marshmallow  halves onto each candy bar for eyes; dot with decorating gel. For nose, attach an M&M to the top of each candy with decorating gel. Store in an airtight container. Yield: 1 dozen.

Cream Cheese Mints

Cream Cheese Mints

4 ounces cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners’ sugar
1/4 – 1/2 tsp. pure peppermint extract
any color food coloring paste (optional)

In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. If mixture is too sticky, add more powdered sugar. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate until ready to serve. If frozen, allow to thaw before serving.

Note: Try dipping in melted chocolate for a “peppermint patty.”

Pretzel Turtles

These little treats are so simple and yet taste soooo good!

Pretzel Turtles

20 small mini pretzels
20 Rolo Candies or Caramel Hershey Kisses
20 pecan halves

Preheat oven to 300 degrees. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Other Variations:

1. Peppermint Hershey Kiss with M & M Candies
2. Mint or Chocolate Hershey Kiss with M & M Candies

Oreo Truffles

I first had these when my sister-in-law brought them over for a  holiday snack. I have made these several years in a row. Delicious!!!

Oreo Truffles

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour in the freezer.  Melt approximately 3/4 package of white almond bark. Stick a toothpick (or gently use a fork) in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Note: Do not use Double Stuff Oreos. The truffles won’t turn out right.

 

Magic Cookie Bars

Magic Cookie Bars

1 1/2 cups graham cracker crumbs (or quick 1 minute oats)
1/2 cup butter or margarine, melted
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

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