Oreo Cheesecake Bites (a no bake recipe)

I'm in love with the cheesecake bites lately, can you tell =)? Three cheesecake bite posts in a row. Hopefully that will give you an idea of just how simple and incredible these are. These are dangerously delicious! Who doesn't love an Oreo cookie? Then you add a creamy, dreamy, no bake Oreo cheesecake mixture on top that. Yeah, like I said, dangerous! If you are someone that likes an easy, basically cheater recipe then this is for you. You don't need to be a fancy cook to be able to make these delightful treats, but you can fool people into thinking you are with how amazing they taste. Be the hit of the next party when you show up with these! Enjoy!

Oreo Cheesecake Bites

Yields about 30

Ingredients:

33 Oreos, divided

4 oz. cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1 cup heavy cream

3/4 cup milk

1 (3.4 oz) pkg cheesecake flavored instant pudding mix

30 mini Oreos

Directions:

In a mixing bowl, using an electric hand mixer, whip together cream cheese, powdered sugar and vanilla until smooth. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes until very thick. Freeze mixture for 5 minutes. Meanwhile, place 3 large Oreos in a ziploc bag, seal bag and crush Oreos finely using a rolling pin (alternately you can do this in a food processor). Stir crushed Oreos into cheesecake mixture. Pipe cheesecake mixture over 30 large Oreos, then top each one with a mini Oreo. For best result serve immediately (store in refrigerator if not used immediately).

Read More

July 4th Cheesecake Bites (a no bake recipe)

I was so excited about this recipe that I wanted to make the July 4th version right away. So here they are... (It's never to early to start planning, right? =))

July 4th Cheesecake Bites
Yields about 28


1 Recipe Cheesecake Bites, recipe found here
1/4 cup seedless raspberry jam
28 fresh blueberries


Directions:
Follow directions listed using 1/4 cup raspberry jam (for the jam called for) and top each mini cheesecake with a fresh blueberry. For best results serve immediately. 
Note: for best results when cutting the graham crackers, if you open the package a day or two before cutting them you should have less breakage. You can use an unopened package you will just have more of them break when cutting, but you can always save the broken ones to make a graham cracker pie crust in the future.


Recipe Source: Cooking Classy

Read More

Mini Cheesecake Bites

Mini cheesecake desserts in 15 minutes, yes please! This is one of those uh oh recipes for me =). I created it because if you haven't noticed I LOVE cheesecake and I wanted a simpler, ready to enjoy sooner cheesecake recipe. Yes those New York style cheesecakes are utterly amazing but sometimes I just can't wait for it to bake and hour then chill eight hours to dive in and enjoy it. These are ready to eat in about 15 minutes! Hence why I said this is an uh oh recipe for me. They are dangerously delicious and so incredibly simple to make. I'm sure I will be making them a bit too often. These would be so fun for parties. I know I will be making them for July 4th using raspberry jam and garnishing them with blueberries. 
This recipe is so versatile, you can switch up the pudding flavor (I want to try white chocolate and chocolate next). You can use your favorite type of jam/berry syrup or even omit it and just use berries. You could drizzle with caramel ice cream topping or melted chocolate rather than using jam and garnish it with chocolate slivers. You could even do an Oreo cheesecake version by adding crushed Oreos to the cheesecake mixture and then garnishing them with a mini Oreo (you could even use a regular size Oreo in place of the graham cracker). You could do a lemon or lime version by adding in a little bit of lemon/lime zest and juice to the pudding and garnishing them with mini lemon/lime wedges. I would like to try a Nutella version sometime too. You see what I mean there are endless possibilities, so have fun and create your own version. Enjoy!

 Unprofessional I know, all I had on hand was frozen berries but I wanted you to have an idea at least of what they look like with the berries. Fresh would be best if you have them.

Mini Cheesecake Bites
Yields about 28


Ingredients:
4 oz. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy cream
3/4 cup whole milk
1 (3.4 oz) pkg cheesecake flavored instant pudding
14 graham cracker sheets (plus some extra, it's likely some will break when cutting)
1/4 cup seedless jam of your choice*
Raspberries, blueberries or diced strawberries, for garnish (optional)


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar and vanilla until smooth, about 1 minute. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes (by hand) until very thick. Place mixture in the freezer for 5 - 10 minutes while you prepare the graham cracker circles. 
Break graham cracker sheets into halves, then using a metal 2 1/4" circle cookie cutter or fondant cutter, cut crackers into circles. Remove cheesecake mixture from freezer and using a large spoon stir until nearly smooth (to remove the little lumps), about 30 seconds. Pipe cheesecake mixture over graham cracker circles, drizzle with seedless jam and top with optional berries. Store in the refrigerator (note: for best results drizzle jam just before serving).


*see post above for additional drizzling and topping ideas.

Read More

Manicotti - A Simple Yet Incredible Entree

This is one my favorite recipes that has been in my recipe book and made in my home countless times over the last 8 years. I originally saw the recipe on Food Network and have made my own adjustments, you can follow the link below to view the fully original recipe. This dish is also one of my mom's favorites. Every time she comes to visit this is always on the menu and she still get's excited every time I let her know it's what we are having for dinner or supper as she calls it =).
Who knew a vegetarian dish could be so good? I actually prefer this over lasagna. I usually serve it along with Parmesan or lemon chicken (so there goes vegetarian =) and a side of steamed brocolli, but if you aren't up to preparing a big meal this manicotti is filling enough to be a meal on it's own. This is cheesey, flavorful, generously filled pasta drenched in a simple yet incredible marinara sauce. Basically it's comfort food at it's best. To sum it up, it's simple, satisfying and a family favorite.
Note: the photo posted above is a half batch, prebaked and not fully covered in sauce (so you could see what the manicotti actually looks like). I often do a half batch for my small family. Sometimes I will do the full batch and freeze some. You could even do two half batches in two 8x8 pans and freeze one and immediately bake the other. For the frozen one thaw it overnight then bake in a cool (not preheated) oven at 350 for 55 minutes.

Once you add all the sauce it should look more like this...

yum yum, all that saucay goodness =)

Three Cheese Manicotti
Yields about 14 Manicotti

Ingredients:
1 (8 oz) pkg Manicotti noodles
1 (15 oz) container Ricotta Cheese (I've used both whole or part skim, either works)
1 lb freshly grated Mozzerella Cheese (about 4 cups)
3 oz finely, freshly grated Parmesan cheese (about 3/4 cup)
2 large eggs
1 1/2 Tbsp dried parsley
1/4 tsp freshly ground black pepper
1 Recipe Marinara Sauce, recipe follows

Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package and drain. In the meantime prepare Manicotti filling, in a large mixing bowl, using a fork blend together Ricotta cheese, eggs, parsley and pepper. Stir in grated Mozzerella and Parmesan cheese and mix until well blended. Divide cheese mixture evenly among the 14 manicotti noodles stuffing each one full (I just do this using clean hands, I hold one hand over the bottom opening of the manicotti noodle, then press cheese mixture into the noodle and slightly pack it in until the cheese mixture fills to opposite end). Align noodles in a single layer in a 13x9 baking dish. Pour marinara sauce evenly over filled manicotti noodles. Bake in preheated oven for 45 minutes. Serve warm.

Marinara Sauce:
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 (28 oz) cans crushed Roma tomatos (I prefer Contadina brand)
1 Tbsp dried basil
1 tsp dried parsley
Salt and pepper to taste

Directions:
Combine all ingredients in a large saucepan, simmer 20 minutes (I do this while preparing the manicotti filling and pasta).

Recipe Source: adapted slightly from Food Network

Read More