Ultimate Turtle Cheesecake

Ultimate Turtle Cheesecake
Altered by Rosanna from Kraft Philadelphia Holiday Desserts

2 cups OREO cookies, crushed
6 Tablespoons butter, melted
1 pkg (14oz) KRAFT caramels
½ cup milk
1 cup chopped pecans
3 pkg (8oz each) cream cheese, softened
¾ cup granulated sugar
1 Tablespoon vanilla
3 large eggs
2 squares BAKER’S semi-sweet chocolate

Heat oven to 325 degrees

Line the bottom of your springform pan with a piece of parchment paper; trim edges on bottom.

Pulse crumbs and butter in food processor until finely mixed; press onto bottom and 2inches up sides of 9 inch springform pan (that has been lined with the parchment paper).

Microwave caramels and milk in small microwaveable bowl for 3 minutes or until caramels are completely melted; stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended (if you beat at a high speed, or for too long, it can cause the cheesecake to crack while baking). Pour over caramel layer in crust.

Place cheesecake in a large roasting pan. Fill the large roasting pan with HOT water until it comes up about half way on the outside of the springform pan.

Bake 1 hour 10 minutes or until center is almost set (Don’t overcook). Run knife around rim of pan to loosen cake. Place on cooling rack to cool completely (if you don’t cool cheesecake completely before placing in fridge it will create condensation on the top of the cheesecake causing it to get soggy). Once cooled place in refrigerator overnight; covering top with tin foil.

Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package (30 second intervals in microwave until melted); drizzle over cheesecake. Remove springform pan. Remove parchment paper on the bottom. The cheesecake will be heavy so take care not to break! Serve immediately. Store all leftovers, covered, in the fridge for up to 3 days.

Makes 16 servings

Tips:
*Preheating the oven: The baking time indicated in a recipe is based on using a preheated oven.
Turn the oven on when you start to mix the cheesecake ingredients. This should allow enough time for the oven heat to the correct temperature for when you are ready to place the cheesecake in the oven to bake. Unless otherwise indicated, always bake cheesecake in the center of the middle oven rack.

*While adding ingredients, do not overbeat the cheesecake batter. Too much air beaten into the batter will result in a cheesecake that sinks in the center and can cause cracks on the top when cooled.

*Place springform pan in a water bath: Place the filled springform pan in the middle of a roasting pan (with large sides) and place just enough HOT water to the middle of the springform pan. Cooking in a water bath helps to evenly distribute the heat and will add much needed moisture so the cheesecake doesn’t dry out while cooking.

Strawberry Cheesecake Torte

Strawberry Cheesecake Torte
By: Doris Christopher

1 pkg (16oz) pound cake mix
½ cup water
1 pkg (3oz) strawberry gelatin
¼ cup seedless strawberry jam
1 lemon
1 pkg (8oz) cream cheese, softened
1/3 cup cold milk
1 container (12oz) frozen whipped topping, thawed
1 pkg (3.4oz) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400 degrees

Line BAR pan with 13 inch piece of parchment paper. Prepare cake mix according to package directions; pour into BAR pan, spreading evenly. Bake 15-18 minutes; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.

In a microwavable container microwave water 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of a large cutting board; remove parchment paper. Prick cake at ½ inch intervals using a fork. Brush cake evenly with all but 2 Tablespoons of the gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

Zest lemon; set zest aside. Juice lemon to measure 2 Tablespoons of juice. In a large batter bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be VERY thick).

Place one cake layer on Oval platter. Fill a large Ziploc bag with filling mixture. Snip tip with scissors. Pipe a straight border around edge of cake layer. Using a large scoop, place 4 scoops of filling down the center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

Arrange kiwi on top of cake. Place strawberries and reserved gelatin mixture in a small mixing bowl; mix gently. (If gelatin mixture has set, microwave for 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Yields 16 servings

Luscious Lemon Angel Roll

Luscious Lemon Angel Roll

Sponge Cake:
5 eggs, separated
1 ½ cups granulated sugar
½ cup cold water
2 teaspoons vanilla
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tarter

Angel Roll Filling:
¾ cup powdered sugar, divided
1 pkg (8oz) cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 container (8oz) Cool Whip, thawed, divided
1 jar (11.75oz) strawberry ice cream topping
Powdered sugar for garnish
12 fresh whole strawberries for garnish

To make the sponge cake:
Beat the egg yolks until they turn creamy and a much lighter shade of yellow.

Add the sugar and blend it well into the yolks. Add the water and vanilla and combine well with the yolks mixture. Sift together the flour, baking powder, and salt and add it to the yolk mixture. Mix well until batter is smooth.

In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue beating until the whites are stiff and form peaks. Fold the egg whites into the batter and mix slowly just until well combined (use a wooden spoon). Pour the batter into a parchment paper lined BAR pan (11x17).

Bake at 350 degrees for 25-30 minutes, just until a light brown color. Remove from oven and cool 10 minutes. Transfer to cooling rack, remove parchment paper from cake.

Assembling the roll:
Sprinkle ½ cup powdered sugar over cake. Place a piece of wax paper over cake. Place a cooling rack upside down over the wax paper and carefully turn cake out at once. Roll up cake in wax paper as for a jelly roll. Cool completely in the fridge.

Unroll cake, discard wax paper. Spread cake with ¼ cup ice cream topping.

Angel Roll Filling:
Combine cream cheese and the remaining ¼ cup powdered sugar; mix well. Zest whole lemon, juice lemon. Add zest and lemon juice to cream cheese mixture; combine well. Add food coloring (if desired); mix well. Fold in 1 cup cool whip.

Gently spread over ice cream topping; re-roll cake. Sprinkle with additional powdered sugar. Slice roll with knife. Serve with remaining cool whip and fresh strawberries. Store covered in refrigerator until ready to serve.

Serves 12

White and Gold Pizza

White and Gold Pizza
By: Kraft Philadelphia

3 Tablespoons olive oil, divided
1 large sweet onion, thinly sliced
1 lb frozen pizza dough, thawed
1 large garlic clove, minced
4oz cream cheese, softened
¾ cup shredded mozzarella cheese
½ cup grated Romano cheese
½ teaspoon crushed red pepper

Heat oven to 425 degrees

Heat 1 Tablespoon oil in large skillet over medium heat. Add onions; cook 15-20 minutes or until tender and golden brown, stirring occasionally.

Meanwhile, place pizza dough on lightly floured baking sheet; pat to 12x16 inch rectangle. Mix garlic and remaining oil; spread onto dough. Bake 10 minutes.

Spread cream cheese onto crust; top with remaining cheeses, onions and crushed pepper. Bake 10-12 minutes or until crust is golden brown.

Makes 6 servings

Cucumber and Herb Dip

Cucumber and Herb Dip
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1 cup finely shredded cucumber, well drained
½ cup shredded swiss cheese
½ teaspoon dill weed
½ teaspoon lemon juice
¼ teaspoon minced fresh garlic
¼ teaspoon salt

Mix all ingredients until well blended; cover.

Refrigerate at least 2 hours or until ready to serve. Serve with assorted crackers and fresh vegetables.

Makes 12 servings

Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl
By: Kraft Philadelphia

3 cups sliced fresh strawberries
3 Tablespoons granulated sugar
2 pkg (8oz each) Philadelphia Neufchatel Cheese (low-fat cream cheese), softened
1 ½ cups cold milk
1 pkg (3.4oz) Jello-O Vanilla flavor instant pudding
2 cups thawed Cool Whip LITE whipped topping, divided
2 cups frozen pound cake, cut into 1 inch cubes*
1 square Baker’s semi-sweet chocolate

Combine berries and sugar; refrigerate until ready to use.

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well.

Blend in 1 ½ cups Cool Whip LITE. Spoon half into 2 ½ quart serving bowl.

Top with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

Melt chocolate; drizzle over trifle. Top with remaining Cool Whip LITE. Garnish with chocolate-covered strawberries just before serving if desired.

*You will need about half of a 10.75oz pkg pound cake to get the 4 cups cake cubes needed to prepare this recipe*

Makes 14 servings (2/3 cup each)

Scrumptious Apple-Pecan Cheesecake

Scrumptious Apple-Pecan Cheesecake
By: Kraft Philadelphia

1 cup Honey Maid graham cracker crumbs
¾ cup finely chopped pecans, divided
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon, divided
¼ cup (1/2 stick) butter, softened

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 eggs

1/3 cup granulated sugar
4 cups thin peeled apples slices (best if using firm Granny Smith or McIntosh apples)

Heat oven to 325 degrees

Mix crumbs, ½ cup nuts, 3 Tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts.

Bake 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate overnight.

Makes 12 servings

Philadelphia New York Cheesecake

Philadelphia New York Cheesecake
By: Kraft Philadelphia

20 Oreo cookies, finely crushed (about 2 cups)
3 Tablespoons butter, melted
5 pkg (8oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
3 Tablespoons flour
1 Tablespoon vanilla
1 cup sour cream
4 eggs
1 can (21oz) cherry pie filling

Heat oven to 325 degrees (bake; not convection)

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended (take care not to overmix or it will cause the cheesecake to sink in the middle as it cools). Pour over crust.

Bake 50 minutes to 1 hour, or until center is almost set. Cool completely (if you place in refrigerator before it is completely cooled it will cause condensation on the top of cheesecake and the cheesecake will be soggy). Refrigerate overnight, covered.

Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Serves 16

Pumpkin Pie Shake

Pumpkin Pie Shake
By: Vivian Levine

2 cups vanilla reduced-fat ice cream, softened
1 cup fat-free milk
¾ cup canned pumpkin
¼ cup packed brown sugar
¾ teaspoon pumpkin pie spice
3 Tablespoons frozen fat-free whipped topping, thawed
Additional Pumpkin pie spice (optional)

Combine first 5 ingredients in a blender, process until smooth. Pour ¾ cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin pie spice, if desired.

4 servings

Twisted Strawberry Shortcake

Twisted Strawberry Shortcake

2 pkgs (4-servings size each) Vanilla flavor instant pudding and pie filling
1 quart (4 cups) cold milk
2 cups thawed Cool Whip whipped topping
1 pkg (12oz) store-bought prepared angel food cake, cut into ½ inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 squares Baker’s premium white baking chocolate, grated

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.

Place cake cubes in large bowl. Drizzle orange juice over cake, then, toss to coat.

Place half of the cake cubes in a deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries, and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.

Refrigerate, covered, at least 30 minutes or until ready to serve.

Makes 20 (1/2 cup each) servings

Frosty Berry Blend

Frosty Berry Blend

¼ cup milk
6 Tablespoons honey
1 pkg (8oz) cream cheese, softened
2 cups each frozen raspberries and blueberries

Place milk, honey and cream cheese in food processor container; cover. Process on high speed until well blended.

Add fruit; cover. Blend until smooth, scraping down side of food processor container as necessary.

Pour into 10 glass, plastic or paper cups and freeze until ready to serve.

Note: Let sit at room temp for about 5 minutes before serving to soften.

Makes 10 (1/3 cup each) servings

Apple Crisp

Apple Crisp
By: Anna Malone

In a small bowl combine, and set aside:
Wash, peel and dice 6 cups of apples
1 ½ Tablespoons of lemon juice

Mix in a bowl to resemble crumbs:
1 ½ cups flour
1/3 cup oatmeal
1 ½ cups brown sugar
½ cup melted butter
1 ½ teaspoon cinnamon

Mix in saucepan over medium heat until thick:
1 ½ cups granulated white sugar
3 Tablespoons cornstarch
1 ½ cups water
1 ½ teaspoon vanilla

In a greased 9x13 pan, put ½ crumb mixture on bottom, add apples, pour sauce mixture over top. Add rest of the crumbs. Bake at 350 degrees for 50 minutes to 1 hour. Serve with vanilla ice cream or Cool Whip topping.

HAPPY FATHER'S DAY

HAPPY FATHER'S DAY TO ALL OF YOU DAD'S OUT THERE!!!

Strawberry Whipped Sensation

Strawberry Whipped Sensation
(A frozen dessert)

4 cups (2lb) fresh strawberries, divided (½ mashed, ½ sliced for topping)
1 can (14oz) sweetened condensed milk
¼ cup lemon juice
1 tub (8oz) Cool Whip whipped topping, thawed, divided
8 Oreo cookies, or 8 squares chocolate graham crackers, finely crushed
1 Tablespoon butter, melted

Line 8x4 loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in sweetened condensed milk, juice and 2 cups of the Cool Whip, pour into pan.

Top with combined crushed cookies and butter. Press into mixture. Cover with foil.

Freeze overnight. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining sliced strawberries. Store any leftovers, covered tightly, in freezer.

Makes 12 servings

Rosemary Roasted Chicken with Potatoes

Rosemary Roasted Chicken with Potatoes

Spices:
2 teaspoons paprika
1 ½ teaspoons crushed rosemary leaves
1 teaspoon minced garlic
½ teaspoon coarse ground black pepper
1 teaspoon salt

2 Tablespoons olive oil
2 bone-in chicken breasts, skin removed (about 2lb)
1 ½ lb red potatoes, washed (skin left on), cut into 1 inch cubes

Preheat oven to 400 degrees (bake; not convection)

Line a baking sheet with non-stick foil. Spray foil with non-stick cooking spray.

Mix oil and all of spices in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on baking sheet. Bake for 1 hour 10 minutes, turning chicken and potatoes occasionally to give even color.

***Note: You may want to remove the potatoes (to prevent over-cooking) 10-15 minutes before the chicken is ready; if so, remove to serving bowl, cover to keep warm, until ready to serve with chicken.

Serves 2-4

Baked Manicotti

Baked Manicotti
From Jill Emmons
(Recipe adapted from America’s Test Kitchen, Jan. 2007)

**Recipe makes one 13 x 9 pan of manicotti, may be doubled**

Ingredients:

1 package (16 leaves) no bake lasagna noodles (flat, no ridges)

Filling:
1 medium tub Ricotta cheese, part skim (about 15 oz)
2 cups shredded Italian cheeses (Romano, Asaigio, parmesan, mozzarella)
2 Tbs. fresh chopped herbs (basil, oregano) or 1-2 tsp dried Italian herbs
1 egg

Sauce:
½ lb. ground beef
½ cup diced onion
1 can diced tomatoes (approx. 14 oz)
½ large jar prepared pasta sauce (about 13 oz)
2 cloves garlic, minced
1 tsp. Italian Seasoning
Olive Oil

Topping: 1 cup shredded mozzarella or parmesan

Directions:

1. Preheat oven to 400.
2. Mix all filling ingredients well, and set aside.
3. Sauté ground beef with a little olive oil (2 tsp) onion, garlic, Italian herbs, plus a dash of salt and pepper. Add tomatoes and pasta sauce, heat through.
4. Soften lasagna noodles in a bowl of hot water for 2-3 minutes (I microwave the bowl for a minute, then test to see if the noodles are flexible enough). Remove noodles one at a time from water and shake off excess before filling.
5. Take each lasagna noodle and fill with about 2-3 Tbs. of filling. Roll up like a burrito, place seam side down in a greased 13 x 9 pan. Continue with all noodles until used up.
6. Cover with sauce, top with shredded cheese, and bake for 20-30 minutes at 400 degrees until bubbly. Enjoy!

McCormick Garlic Lime Chicken Fajitas

McCormick Garlic Lime Chicken Fajitas

Spices:
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground cumin
¾ teaspoon oregano leaves
½ teaspoon cilantro leaves
½ teaspoon coarse ground black pepper
½ teaspoon salt

¼ cup lime juice
¼ cup orange juice
2 Tablespoons olive oil
1 ½ lb boneless skinless chicken breasts, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium orange or yellow bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
8 flour tortillas (8-inch)

Mix juices, oil and all of spices in small bowl. Reserve ¼ cup of the marinade. Place sliced chicken into large Ziploc bag. Add remaining marinade and seal bag; turn to coat well. Refrigerate for at least 30 minutes, or up to 24 hours (for extra flavor). (Note: the longer you marinate the more the chicken will absorb the marinade making it plump and juicy!)

Cook and stir chicken in large heated skillet on medium-high heat for 3-5 minutes or until lightly browned. Remove from skillet onto a plate and cover to keep warm.

To the same pan, add bell peppers, onion and reserved marinade; cook and stir for 5 minutes or until tender on medium-high heat (stirring frequently to prevent sticking).

Return chicken to skillet. Cook an additional 2-3 minutes or until heated through.

Spoon chicken mixture into warmed tortillas (warm by: Preheat oven to 275 degrees. Lay a large piece of tin foil on the counter. Take each tortilla and get it wet with water on both sides. Stack each tortilla on one another and place on tin foil. Fold tin foil ends to seal. Bake for 10-15 minutes).

Serve with assorted toppings such as sour cream, salsa, guacamole, etc, if desired. Steamed white rice and pureed black beans are a nice accompaniment.

Makes 4-6 servings

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Hidden Oatmeal Confetti Monster Cookies

Hidden Oatmeal Confetti Monster Cookies
By: Rosanna Thomas

2 ½ cups Quaker oats (not instant)/oatmeal, blended to a fine powder in a food processor
1 cup butter (2 sticks), softened
1 cup packed brown sugar
1 cup granulated white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup plain M&M’s
1 cup semi-sweet chocolate chips
¾ cup toffee chips

Preheat oven to 375 convection

Process oatmeal in a food processor until it resembles a powder.

In a large electric mixer blend butter and sugars until mixed. Add eggs, one at a time, and vanilla. Add flour, salt, baking powder, baking soda and oatmeal. Remove bowl from mixer stand and stir in (by hand) M&M’s, chocolate chips and toffee chips.

Place parchment paper on baking sheets. Roll about 2 Tablespoons of dough into a ball and place on baking sheets (about 6-8 cookies per sheet). Press ball lightly with finger to flatten out a bit. Bake for 10 minutes only. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store leftover cookies in an airtight container for up to 1 week. Best in the first 4 days.

Yields: 45 cookies (about 4 dozen)

Spinach and Artichoke Ring

Spinach and Artichoke Ring
By: Doris Christopher

2 (8oz) packages of refrigerated crescent rolls
2 (6.5oz) jars of marinated artichoke hearts, drained and chopped
1 (10oz) package of frozen chopped spinach, thawed and well drained
1 cup (4oz) shredded mozzarella cheese
1 package (4oz) crumbled feta cheese with tomato and basil
½ cup diced red bell pepper
½ cup mayonnaise
2 garlic cloves, pressed
¼ teaspoon black pepper
1 egg white, lightly beaten
2 Tablespoons (1/2 oz) grated fresh parmesan cheese

Making the Ring:
Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle, on a round baking sheet lined with parchment paper, with wide ends 4 inches from edge of baking sheet. (Points will extend off the edge of the baking sheet.). Roll wide ends of dough toward center to create a 5-inch opening.

Preheat oven to 375 degrees (not convection)

In 2qt mixing bowl combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayo, garlic and black pepper; mix well.

Scoop filling evenly over wide ends of dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.). Brush with egg white. Sprinkle with grated parmesan cheese. Bake 25-30 minutes or until golden brown.

Serves 6

“Yummy! 4 stars!!! Cliff and Rosanna love…”

Hot Broccoli Dip

Hot Broccoli Dip

1 cup fresh broccoli florets (tips only), chopped (about 6 oz)
2 Tablespoons yellow onion, chopped
2 Tablespoons red bell pepper, chopped
¼ cup grated parmesan cheese
2 garlic cloves, pressed
1 cup shredded medium cheddar cheese
½ cup mayonnaise
½ cup sour cream
1/8 teaspoon black pepper

Preheat oven to 375 degrees (convection if possible)

Mix all ingredients in a mixing bowl and pour into a small baking dish. Bake, uncovered, for 20-25 minutes until brown and bubbly. Serve warm with baked pita chips or crackers.

Makes 2 cups

Easy Parmesan Crusted Chicken

Easy Parmesan Crusted Chicken

½ cup mayonnaise (or ¼ cup mayo with ¼ cup sour cream)
¼ cup grated parmesan cheese
2 boneless skinless chicken breast, halved lengthwise
4 teaspoons Italian seasoned or Garlic/Herb “Progresso” brand breadcrumbs

Preheat oven to 400 degrees (convection if possible)

Line a baking sheet with non-stick foil. Place the 4 chicken slices onto the sheet.

Mix the mayo and parmesan cheese in a small mixing bowl. Top chicken evenly with mixture. Sprinkle 1 teaspoon breadcrumbs on each chicken piece.

Bake for 20-25 minutes.

*If using convection turn it off in the last 10 minutes and just use “bake” setting of 400 degrees.
*Optional: Pour 2 Tablespoons of melted butter over chicken in the last 10 minutes of baking for flavor and crispness.
*Great leftover in a sandwich the next day!

Cliff’s Restaurant Quality Barbeque Ribs

By: Cliff Hasenoehrl and Rosanna Thomas

2 ½ lb Pork Loin Back Ribs (1 full slab)
2 cups water
¼ cup ketchup
2 large garlic cloves, pressed
¾ teaspoon lemon pepper

Preheat oven to 400 degrees (Bake, not convection)

Place ribs (cut into sections of 2 each) in greased 9x13 glass baking dish, meat-side up. Press garlic and lemon pepper seasoning into top of meat. Mix ketchup into water and pour around meat (not on top or you will pour off seasoning!). Cover dish with tin foil and bake for 1 hour.

Make home-made barbeque sauce:
2 Tablespoons oil (olive, Grapeseed or vegetable oil)
¼ cup finely chopped yellow onion
1 ½ cups ketchup
¼ cup brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
¼ cup honey
2 Tablespoons barbeque seasoning (McCormick- found at most grocery stores or thru Pampered Chef)
1 teaspoon prepared honey mustard

Heat oil on medium heat in large pot on stove until heated. Add onion and sauté for 2 minutes; careful not to burn (remove from heat at times if needed). Add all other barbeque sauce ingredients. Bring to a boil. Reduce heat to low and cover for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature.

Once the ribs have baked in the oven for 1 hour, remove from dish and place on barbeque grill. Baste with sauce and cook additional 15 minutes.

Serves 2-4

***Great with steamed corn-on-the cob***

Grasshopper Dessert Squares

Grasshopper Dessert Squares

22 fudge mint cookies (1 ¼ cup finely chopped)
1 Tablespoon butter, melted
1 quart vanilla ice cream
1 (8oz) container of Cool Whip topping, divided
¼ teaspoon peppermint extract
4 drops green food coloring
Additional fudge mint cookies, cut in half with crinkle cutter (optional)

Preheat oven to 350 degrees. Finely chop cookies, place in small mixing bowl. Add melted butter; mix well. Press crumb mixture onto bottom of 8x8 glass baking dish. Bake 8 minutes. Remove from oven and cool completely on wire rack.

Place ice cream in refrigerator for 20-30 minutes to soften. Scoop ice cream into large mixing bowl. Gently fold in Cool Whip topping, peppermint extract and food coloring. Spread ice cream mixture evenly over cooled crust. Cover with foil; freeze overnight.

When ready to serve, let stand at room temperature for up to 10 minutes before cutting. Cut dessert into squares. Garnish each square with cookie halves if desired. Serve immediately. Store leftovers covered with foil in the freezer for up to 1 week.

Serves 9