No Bake Cheesecake

I have tried a few "no bake cheesecake" recipes and this by far was my family's favorite one.  I am so glad I stumbled upon it.  Thanks Google and Baked By An Introvert!  I liked that it set up well due to the whipping cream, whereas other versions are more runny in my experience.  In fact, the filling  would make an excellent fruit dip!  Just sayin.  I also used a store-bought graham cracker crust to make it super easy and fast.  You do need to plan ahead though because it needs time to set up in the refrigerator.  I added fresh berries to put on top and my family loved it!

No-Bake Cheesecake

Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.

 Prep Time 25 minutes

 Chill Time 6 hours

 Total Time 6 hours 25 minutes

 Yields 15 servings

 Calories 280 kcal

 Author Jen Sobjack

Ingredients

For the crust

• 1 and 1/2 cups graham cracker crumbs from about 1 and 1/2 sleeves
• 6 tablespoons unsalted butter melted

For the filling

• 24 ounces cream cheesesoftened
• 1 and 1/2 cups confectioners' sugar sifted
• 1 tablespoons vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup cold heavy whipping cream

Instructions

Make the crust

1. Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
3. Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.

Make the filling

1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
3. Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
4. If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.

   
   

   5.  Pour the filling over the prepared crust and spread to the edges of the pan.  Refrigerate at least 8 hours.  

   
   

Tips for no bake cheesecake

• Plan ahead. The cheesecake doesn’t require baking but it does need to refrigerate for at least 8 hours.
• Get those graham cracker crumbs well coated with butter! The butter will harden once cooled, acting as the “glue” that holds the crust together.
• Use full-fat cream cheese for best results.
• Make sure the cream you are using is indeed “heavy whipping cream”. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.

Recipe and Photo Source:  Baked By An Introvert

Michelle W's Pecan Pie

Best ever pecan pie and that is saying something because I make my own every year.  This version had the right amount of everything.  Just perfect!

Combine:
1 c dark corn syrup
3 eggs
1 c sugar
2 tbsp melted butter
1 tsp vanilla

Then mix in:
1 1/2 c pecans

Pour into pie crust

Bake at 350 degrees for 60-70 minutes.

Recipe Source:  my friend Michelle W.

Michelle W's Pie Crust

This was the best pie crust I have ever had!  I have never made a successful pie crust so I will need to try this at Thanksgiving time.  Lucky for me she was willing to share.


For a SINGLE PIE CRUST:
-Can double the recipe for 2 single pie crusts.


1 1/2 c flour
1/2 tsp salt
1/2 c lard
1 tbsp room temperature butter
-(optional, she accidentally left it out of the pies she made for me and it was still the best pie crust I have ever had).
4-5 tbsp cold water
-(she fills an 8 oz glass with ice water, adds about 1 tbsp apple cider vinegar to it and spoons out 4-5 tbsp from it.  When I asked her why the vinegar, she said she took a class from an award wining pie maker and she does it....so she doesn't question that kind of genius haha!

Mix flour and salt.  Cut in lard.  Mix in water with a fork-or throw it all in the food processor, as another friend suggested haha!

For a DOUBLE PIE CRUST (top and bottom):
2 c flour
1 tsp salt
2/3 c lard
5-7 tbsp water
1 tbsp butter


Recipe Source, my friend Michelle W.

Buffalo Chicken Dip

Oh my gosh, this stuff is BOMBBBBB!!!!  We had it at a friends house recently and it was so good.  Serve with tortilla chips.

1 package  (8 oz) cream cheese, softened
1/2 c Hidden Valley Original Ranch Dressing
1/2 c Frank's RedHot Original Cayenne Pepper Sauce
2 c cooked chicken
1/2 c crumbled bleu cheese (optional)
(I think when we had it they added in about 1/2 c cheddar cheese)


Combine all ingredients in a 1 qt baking dish.  Bake at 350 degrees for 20 minutes until hot.  Makes about 4 cups dip.  I believe you can also put it in a crock pot.

No-Bake Rocky Road Chocolate Bars

I seem to be obsessed with different varieties of chocolate, peanut butter and rice crispies.  You can also substitute almond butter for the peanut butter.  Make several hours ahead of time so they can chill in the fridge to harden.

Ingredients

1/2 cup Land O Lakes® Butter

1 (12-ounce) package (2 cups) semi-sweet chocolate chips 

1 cup butterscotch-flavored chips 

1 cup peanut butter 

4 cups crisp rice cereal 

3 cups miniature marshmallows 

How to make

1. STEP 1
   Butter 13x9-inch baking pan. Set aside.
2. STEP 2
   Combine butter, chocolate chips and butterscotch chips in 4-quart saucepan. Cook over low heat, stirring constantly, 4-6 minutes or until melted. Stir in peanut butter until well mixed.
3. STEP 3
   Remove from heat. Add cereal and marshmallows; toss until well coated.
4. STEP 4
   Press mixture onto bottom of prepared pan. Refrigerate until firm.
5. STEP 5
   Cut into bars. Store refrigerated.

Recipe and Photo Source: Land O Lakes

Pumpkin Spice Oatmeal

2 C steel cut oats
1 15oz can pumpkin puree
5 cups milk (can use almond milk)
1 T pumpkin pie spice
2 tsp cinnamon
3/4 c brown sugar (1/2 c sugar is plenty)
1 tsp vanilla
1 tsp salt
Whipped cream for garnish
1/2 c chopped walnuts, optional

Combine ingredients in pot on stove and simmer until desired consistency, about 15 minutes or so.  Can also put combined ingredients in slow cooker, cooking on low 5-6 hours.  Garnish with whipped cream on top.

You may want to adjust how much milk you want to use for desired thickness. You may want to add 1 cup water to oats before cooking. Can also substitute ripe mashed bananas instead of pumpkin to make banana bread oats.

Dirt Cake

I was asked to bring this cake to my son's Cub Scout pack meeting tonight.  I think it will be a hit.  Boys like dirt, bugs and of course the combination will be fantastic!  


Chocolate cake mix, plus added items needed to bake it according to package directions
1 (3.2 oz) small instant chocolate pudding mix
1 (8oz) tub of Cool Whip
1/4 c milk
Oreo cookies, crumbled
gummy worms or snakes


9x13 pan
Feeds at least 12

1.  Bake a chocolate cake according to package directions.  Let cool.
2.  With electric mixer, mix chocolate pudding mix, Cool Whip and milk together until well combined.
3.  Spread chocolate pudding mixture over cooled cake.  Refrigerate until ready to serve.
4.  Before serving, crumble Oreo on top to look like dirt.  Can put cookies in blender to get really fine crumbs if desired.
5.  Put gummy worms/snakes on top, pushed in and coming out to look like worms coming out of the ground.

Recipe Source:  Carol Dollar, added instructions by Mel

Easy Jello Salad

1 package flavored gelatin, unmade: (lemon, strawberry, cherry, blackberry, etc)
8 oz cottage cheese
4-8 oz unthawed Cool Whip (to taste)
1 can fruit cocktail or fruit of choice such as crushed/chunk pineapple, mandarin oranges, etc (16 oz, either drained or undrained)
Add coconut or marshmallows before serving if you wish.
Recipe can easily be doubled.

Certain flavors go well together such as orange jello mix and mandarin oranges.  Lemon is good with anything.  Strawberry jello mix with fruit cocktail or fresh strawberries.  Cherry jello mix with maricheno cherry juice and chopped up cherries.

Marshmallows and fruit colors can vary based on holidays.

Watergate Salad

A classic Mormon Jello Salad.

1 C Jet Puffed Marshmallows
1 package (3.4 oz) Jello Pistachio Instant Pudding Mix (unmade)
1 can (20 oz) crushed pineapple in juice, undrained
1/2 c chopped pecans or walnuts
1 1/2 c thawed Cool Whip topping
2 c cottage cheese (optional, gives it some nutrition haha)

Combine ingredients and refrigerate 1 hour.  Add marshmallows just before serving.

Ooey Gooey Butter Cake

This recipe can be made in bar form with a 9x13 pan or in a round pan as shown above. Last time I made it in a glass 9x13 pan but I think next time I will use a metal pan to get the crust crunchier.  Enjoy!  

Ingredients

Cake

• 1 pkg yellow cake mix
• 2 eggs, room temperature
• 1 tsp. vanilla extract
• 1 stick butter (1/2 cup, 113g), melted

Filling

• 1 eight ounce (8ounce) package cream cheese, room temperature
• 2 eggs
• 1 tsp. vanilla
• 1 stick butter (1/2 cup, 113g), melted
• 4 c powdered sugar

Instructions

1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
3. Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
4. Press cake mixture into bottom of prepared pan and get as flat as possible.
5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
7. Pour cream cheese mixture over cake mixture.
8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
9. Allow to cool before serving.

Recipe and Photo Source:  I Am Baker 

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Aubrey's Taco Soup

Ingredients:

1lb ground beef
1 can kidney beans, drained and rinsed
1 can corn, drained and rinsed
1 can tomato sauce (I used a 15 oz can)
1 can tomatoes, undrained
1/2 package taco seasoning

Brown meat in a large pot, drain fat.  Mix all ingredients in a pot.  Add water to desired consistency.  Heat until simmer.  Simmer for 15 minutes.  Serve with spoonful of sour cream and side dishes of taco chips.

Hearty Chicken Noodle Soup

HEARTY CHICKEN NOODLE SOUP 

1  cup cooked chicken

2 cups chopped carrots

2 cups chopped celery

2 cups corn 

2 cups frozen peas

3/4 cup chopped onion

3 cups chicken broth

1 can cream of chicken soup

1/2 cup sour cream

2 1/2 oz cooked noodles

Salt and pepper Add vegetables to chicken broth and simmer until tender. Add cream of chicken soup. Then add chicken.  I like to cook my noodles separate and add them before serving. If they simmer with the soup too long they seem to get mushy or soak up the juice in the soup. Add sour cream and noodles. Salt and pepper to taste (I like lots of pepper!).

Recipe Source:  Heather, my SIL