Chicken Enchiladas

Submitted by: Shauna Ploeger

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Roasted Vegetables

Submitted by: Weight Watchers

Course: side dishes
PointsPlus™ Value: 1
Servings: 8
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy

Ingredients

	4 spray(s) olive oil cooking spray, divided
	2 medium sweet red pepper(s), cut into 8 thick strips
	1 medium green pepper(s), cut into 8 thick strips
	1 medium yellow summer squash, cut thickly on the diagonal
	1 medium zucchini, cut thickly on the diagonal
	1 medium red onion(s), cut into large wedges
	12 oz canned artichoke hearts, without oil, drained and halved
	1 Tbsp thyme, fresh, fresh, minced
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, freshly ground, or to taste

Instructions

• Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
  
  
• Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
  
  
• Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.

Potato Salad

Submitted by: Weight Watchers

Course: side dishes
PointsPlus™ Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

Ingredients

	1 1/2 pound(s) uncooked red potatoes
	3 slice(s) uncooked turkey bacon
	1/4 cup(s) reduced-calorie mayonnaise
	2 Tbsp red wine vinegar
	2 Tbsp parsley, fresh, chopped
	1/2 tsp table salt
	1/4 tsp black pepper, freshly ground
	1/2 cup(s) scallion(s), chopped

Instructions

• Place whole potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
  
  
• Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
  
  
• In a small cup, combine mayonnaise, vinegar, parsley, salt and pepper.
  
  
• Tranfer cut potatoes to a large bowl; add bacon and scallions. Toss with dressing until coated. Yields about 3/4 cup per serving.

Filet Mignon with Red Wine Sauce

Submitted by: Weight Watchers

Course: main meals
PointsPlus™ Value: 6
Servings: 2
Preparation Time: 8 min
Cooking Time: 18 min
Level of Difficulty: Easy

Ingredients

	3 spray(s) cooking spray
	8 oz Beef, filet mignon, trimmed, raw, washed and patted dry (use two 1/4 lb pieces)
	1/2 tsp table salt
	1/2 tsp black pepper, freshly ground
	6 Tbsp wine, red, such as Burgundy or Bordeaux
	1 tsp unsalted butter
	1/2 Tbsp chives, or parsley, fresh, chopped
	1/2 pound(s) asparagus, trimmed, steamed or roasted

Instructions

• Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.
  
  
• Rub salt and pepper all over steak. When pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.
  
  
• Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
  
  
• While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more the flavor it will have), about 2 to 4 minutes. If any juice has seeped out of steak while it’s resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.
  
  
• Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with asparagus. Yields about 3 1/2 ounces steak, 1 tablespoon sauce and 1/2 of asparagus per serving.

Sweet Party Mix

Ingredients

• 1 (12 ounce) package crispy corn and rice cereal
• 5 ounces slivered almonds
• 6 ounces toasted, chopped pecans
• 3/4 cup butter
• 3/4 cup dark corn syrup
• 1 1/2 cups light brown sugar

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
3. In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
4. Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

Smoky Maple-Rubbed Salmon

Submitted by Amy Smith (from Family Circle Magazine)

4 medium sweet potatoes (about 5 oz each) scrubbed and patted dry
4 pieces salmon fillet (about 6 oz each)
4 teaspoons McCormick Grill Mates Steakhouse Maple seasoning
1 large bundle kale (about 1 pound), rinsed, cut into 2 inch pieces and rough ends removed
2 tablespoons olive oil
4 cloves garlic, peeled and smashed
1/4 teaspoon salt
1/8 teaspoon red pepper flakes

Heat oven to 450 degrees. Line a 9x13 baking dish with foil. Place sweet potatoes on a baking sheet and bake at 450 for 45 minutes or until tender.

Meanwhile, place Salmon fillets, skin-side down, in the prepared baking dish. Sprinkle 1 teaspoon of the seasoning evenly over each fillet. After sweet potatoes have baked 25 minutes, place Salmon in oven and bake 15 to 20 minutes or until fish flakes easily.

While potatoes and salmon are baking, prepare kale. Heat oil in a large nonstick skillet. Add garlic and cook 1 minute, until golden. Add kale, salt, and red pepper and cook 10 minutes, stirring occasionally, until tender.

Cajun Spiced Roast Pork

Submitted by Amy Smith

1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cayenne
1 (1 pound) prok tenderloin, trimmed

Preheat oven to 400 degrees. On a sheet of wax paper, combine the paprika, cumin, sugar, salt, and cayenne. Roll the pork in the mixture until evenly coated.

Spray a large ovenproof skillet with nonstick spray and set over medium-high heat. Tuck the thin end of the tenderloin under so it is an even thickness and place in the skillet. Cook until lightly browned on all sides, about 5 minutes.

Transfer the skillet to the oven and roast until an instant read thermometer inserted into the center of the tenderloin registers 160 degrees for medium, about 20 minutes.

Transfer the pork to a cutting board and let stand 10 minutes. Cut into 16 slices.

Weight Watchers Recipe (4 slices=3pts)

Cherry Delight

Submitted by Jessica Hoagland

Filling:
1 package of cream cheese softened
1 envelope of Dream Whip (can be find by jello products or cake mixes)
1/4 cup of milk
1 1/2 teaspoons vanilla extract
1 can of cherry pie filling

For Crust:
You can either buy a pre-made graham cracker pie shell, or you can make your own.
To make your own, combine crushed graham crackers, 1/4 cup of sugar, and 1/4 cup of melted butter. Combine all ingredients and press into a dish or pan. Set in fridge to firm.

For Filling:
In a mixer, combine cream cheese, dream whip, milk, and vanilla extract. Mix until well blended. If you are using a pre-made crust, put filling in crust shell and chill for 1 hour or more. Once filling is firm, top with cherry pie filling before serving!

Orange Flank Steak

Submitted by Amy Smith

1/4 cup orange juice
1/4 cup canola oil
2 tablespoons ketchup
4 1/2 teaspoons soy sauce
2 garlic cloves, minced
1 teaspoon grated orange peel
1/8 teaspoon hot pepper sauce
1 beef flank steak (1 lb)
1 medium orange, sliced

In a large resealable plastic bag, combine the first seven ingredients. Add beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Broil steak 4-6 inches from the heat or grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Let stand for 10 minutes.
Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.

Taco Soup

Submitted by Sarah Banks

1 lb lean beef
1 taco seasoning package
1 can corn
1 can kidney beans, drained
1 can diced tomatoes, undrained
1 can garbonzo beans, drained
1 can green chilis (optional)

Cook ground beef in large pot and add taco seasoning as directed on the package. Add all other ingredients and one cup of water. Simmer 45 minutes. Top with cheese, sour cream, green onions, cilantro and tortilla chips.

Broccoli Cheese Soup

Submitted by Sarah Banks

10 oz frozen broccoli
10 oz frozen cauliflower
2 lbs frozen hashbrowns
4 chicken bouillon cubes
6 cups of water
2 cans of chicken soup
2 cups milk
1 lb velveeta
small package of ham

Dissolve bouillon cubes in water. Pour in crockpot. add everything else. Cook on high for 6 hours.

Creamy Cheesy Chicken Enchiladas

Submitted by Marci Clodfelter

1 pkg cream cheese
1 can chopped green chilies
1 small chopped onion
1 lb. cooked, chopped chicken breast
1 can evaporated milk
2 cups shredded cheese
1 pkg small flour tortillas

Saute green chilis, and chopped onion over medium heat until onion is translucent. Add cream cheese and saute until cheese is melted. Add Chicken breast and stir until cheese and chicken are well combined. Remove from heat. Stuff individual flour tortillas with mixture. Place stuffed tortillas seam side down in a 9x13 pan that has been sprayed with cooking spray. Cover contents of pan with can of evaporated milk and cheese. Bake for 35 minutes in 350 degrees. Serve with Fresh Green Salsa and or Fresh Guacamole.

Stuffed Shells

Submitted by Alexa Perkinson

24 Jumbo shells
10 pkg spinach, thawed
1 egg beaten
2 cups Ricotta Cheese
1 1/2 cups shredded mozzarella
1/3 cup onion, finely chopped
2 cloves garlic
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 cups Spaghetti Sauce
1/2 cup grated parmesan Cheese

Preheat oven to 350 degrees. Cook pasta per package directions. Thaw the spinach and remove as much liquid from the thawed spinach as possible. Combine spinach, egg, ricotta and mozzarella, onion, garlic, salt and nutmeg then stir well. Stuff shells with about 2 tablespoons in each shell. Arrange in a greased 9x13 glass dish. Pour Spaghetti sauce over the shells. Sprinkle with grated cheese. Bake covered for 30 to 40 minutes.

Hot Crab Dip

Submitted by Wendy L. Terry

1 lb lump crab meat
16 0z pkg Cream Cheese
1/2 pt sour cream
4 tablespoons mayonnaise
1/2 teaspoon lemon juice
3 teaspoons Worcestershire sauce
1/2 teaspoon mustard
3 shakes garlic salt
8 oz. shredded cheese
old bay seasoning

Combine all ingredients in a mixing bowl (save crab meat for last). Once all ingredients are combined, gently fold in crab meat. Pour mixture into 13x9x2 baking dish and spread out evenly. Sprinkle old bay seasoning over mixture. Sprinkle remaining cheddar cheese over mixture. Cover with aluminum foil and bake in a preheated 350 degree oven for 30-45 minutes. Let stand for 2 minutes and serve warm with you favorite crackers.

Pina Colada Punch

3 cups water
10 whole cloves
4 cardamom pods
2 cinnamon sticks
1 can (12 oz) frozen pineapple juice concentrate, thawed
1 pint pina colada frozen yogurt or pineapple sherbert, softened
1 1/4 cups lemon seltzer water
1 1/4 teaspoons rum extract
3/4 teaspoon coconut extract

Combine water, cloves, cardamom and cinnamon in saucepan. Bring to a boil over high heat; reduce heat to low. Simmer, covered 5 minutes; cool. Strain; discard spices. Combine spiced water, pineapple juice concentrate and yogurt in pitcher. Stir until yogurt is melted. Stir in seltzer water, rum extract and coconut extract.

Chocolate Peanut Butter parfaits

Submitted by Taste of Home

2 tablespoons reduced fat chunky peanut butter
2 tablespoons plus 2 cups cold fat free milk, divided
1 cup plus 6 tablespoons reduced fat whipped topping, divided
1 package (1.4 oz) sugar free instant chocolate fudge pudding mix
3 tablespoons finely chopped salted peanuts

In a small bowl, combine the peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping and set aside. In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.

Spoon half the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping.

Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1 1/2 peanuts.

Sour Cream Chocolate Cake

Submitted by The Food Network

3/4 cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 cup packed light brown sugar
1/2 cup granulated sugar
2 (1 oz) squares semi sweet baking chocolate, melted
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
1 cup warm water
1 cup sour cream

Heat oven to 350 degrees in a large mixer bowl, beat vegetable oil, egg, and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.

In a small bowl, combine flour, cocoa powder, baking soda, and salt, then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and floured 8 inch round pans and bake 30-35 minutes. Cool for 10 minutes, then remove from pans to cool completely before frosting.

All Star Sliders

Parents Magazine May 2009

4 Hawaiian Sweet Rolls
4 slices White Cheddar or Monterey Jack cheese
4 baby spinach leaves
2 boneless skinless chicken breast halves
Raspberry vinaigrette, for dipping


Flatten chicken breast halves to 1/4-1/2" thickness. Cut in half crosswise so that you have 4 pieces and season with salt and pepper.


Spray grill pan with cooking spray and grill roll halves, cut side down, for 1-2 minutes, until toasted; set aside. Add chicken and cook for 8-10 minutes.

Assemble rolls with chicken, slice of cheese, and spinach. Top with cucumber and serve with vinaigrette.

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C) (I use water)
2 eggs, room temperature
1/3 cup margarine, melted (I use butter)
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast


1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


1 (3 ounce) package cream cheese, softened (I use 4 oz)
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract (I use lemon extract)
1/8 teaspoon salt

1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Lemon-Poppy Seed Waffles with Maple Whipped Cream

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons wheat germ
2 large eggs
1 1/4 cups whole or 2% milk
6 tablespoons melted butter (reserve 1 tbs to brush on waffle iron)
Zest of 1 lemon
2 tablespoons poppy seeds

Mix dry ingredients in bowl. Mix eggs and milk; pour into dry ingredients. Add in melted butter. Stir just to combine. Cook in heated waffle iron. Serve with Maple Whipped Cream or syrup.

Maple Whipped Cream

3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup

Put all ingredients in bowl. Whip until soft peaks form.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:

1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough:

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

Filling:

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars.

Cool bars in pan completely, about an hour. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

Chocolate Covered Cheesecake bites

Crust:
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted

Filling:
16 oz cream cheese
1/2 cup sugar
2 eggs
1 tsp orange zest
1/4 cup sour cream
1/2 tsp vanilla

Coating:
24 oz semisweet chocolate
3 TBSP shortening

Line 8" square pan with foil; spray with cooking spray.

In a small bowl, combine all crust ingredients; mix well. Press into bottom of prepared pan.

In a large bowl, beat cream cheese until smooth. Add remaining ingredients and beat until smooth. Pour filling over crust.

Bake at 300 for 40-45 minutes or until edges are set. Center will be soft. Refrigerate 1 1/2 hours; then freeze for 2 hours. Cut into 48 pieces.

Melt chocolate and shortening. Cool for 2-3 minutes. Dip cheesecake bites; set on wax paper. Let stand for 20 minutes.

Store in refrigerator.

*Note: I find it easier to pull only a couple bites out of the freezer at a time while dipping. It makes dipping easier if they are still frozen.

Peanut Butter Cheesecake Brownies

Recipe found at Lori's Lipsmacking Goodness

Brownie Layer
7-ounces semisweet chocolate, finely chopped
7 tablespoons unsalted butter, diced
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt

Peanut Butter Cheesecake Swirl
8-ounces cream cheese, room temperature
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 cup sugar
1 whole, large egg

DIRECTIONS FOR THE BROWNIE LAYER:
1. Preheat oven to 350F. Line a 9-inch square pan with foil or parchment paper, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer on low speed, or stir in with a wooden spoon – sugar, eggs, and vanilla into cooled chocolate mixture, until uniform. Stir/beat in flour, cocoa and salt. Spread half the batter in pan.

DIRECTIONS FOR THE PEANUT BUTTER CHEESECAKE SWIRL:
1. In a separate bowl, beat together the cream cheese, peanut butter, whole egg or egg yolk, sugar, and vanilla until smooth. DO NOT OVER BEAT!

ASSEMBLE AND BAKE:
1. Drop large spoonfuls of the peanut butter cheesecake batter across the top of the first layer of brownie batter. Don’t swirl them together. Cover the peanut butter dollops with the remaing brownie batter and the remaining peanut butter cheesecake batter in dollops, then take a knife, spatula, spoon handle, or whatever you have on hand that can ’swirl’ well, and swirl the TOP layer of peanut butter cheesecake batter with the brownie mixture. Lift up some of the brownie batter to insure the brownie mixture swirls in as much as possible, since it can be little heavier than the peanut butter cheesecake batter, depending on whether you use a whole egg or just the yolk. As mentioned above, it’s ok if some of the first layer of both batters swirl also, just not too much.

2. Bake for 35-37 minutes, or until the batter in the center of the pan feels just set, or a skewer contains a few moist brownie crumbs sticking to it (you would stick the skewer in a chocolate area).

3. Let cool, then lift the brownies up and out using the foil or parchment paper and peel it away/off. Cut the brownies into equal squares.

Makes about 16 brownies, depending on how large or small you cut them.

New York Cheesecake

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 
  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Very Berry Cheesecake

Ingredients

• 40 vanilla wafers, crushed
• 6 tablespoons butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup cottage cheese, creamed
• 1/4 cup cherry brandy
• 3 eggs
• 3 1/2 cups fresh blackberries
• 1 tablespoon cherry brandy
• 1 tablespoon white sugar

Directions

1. In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
2. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
3. Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
4. Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.