White Chocolate Raspberry Cheesecake

posted by Traci
Make this. You won't be sorry :)

This is the cheesecake I make most often and it is delicious! Of course I never tend to follow a recipe exactly so I usually make some modifications.  I have posted the original recipe and a link to it on allrecipes.com in case you want to look at reviews there and such. Here are my modifications:
I make it with a graham cracker crust.
I cheat and use seedless raspberry jam instead of making the raspberry sauce myself. You only need about a 1/3 cup of jam. Warm it up in the microwave and stir to make a smooth sauce. You can also spoon more jam over the top after the cheesecake is done.
One note: I have never been able to get the baking time on this right. It always seems waaay to jiggly when time is up so I always bake it waaay longer than the time says. I don't know whats up with that, but I have never ruined this cheesecake no matter how long I have left it in.

Healthier White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/4 cup 1% milk
• 3 (8 oz) packages neufchatel, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. Cover the outside of a 9-inch springform pan with double layers of aluminum foil. In a medium bowl, mix together cookie crumbs, 1 tablespoon sugar, and melted butter. Press mixture into the bottom of the pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). Bring a kettle of water to a boil. In a metal bowl over a pan of simmering water, melt white chocolate chips with the milk stirring occasionally until smooth.
4. In a large bowl, mix together neufchatel and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Place the pan in a roasting pan. Place in oven and fill the roasting pan with the hot water to halfway up the outside of the pan. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Carmelitas (delicious!)

*2 C. flour
*2 C. oats
*1 1/2 C. brown sugar
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 1/4 C. softened margarine (2 1/2 sticks)
(*crust ingredients)

1 12 oz. jar caramel topping
3 Tablespoons flour
1 C. Chocolate chips

Preheat oven to 350 degrees. Grease 9x13 pan. In large bowl, blend crust ingredients. Press half of mixture into pan. Bake 10 minutes. Meanwhile, combine caramel and flour. Remove crust from oven and sprinkle with chocolate chips. Drizzle evenly with caramel. Sprinkle w/remaining crust crumbs. Bake 18-22 minutes. Cool and refrigerate for 1-2 hours. Enjoy the yummyness!

Classic Apple Pie

from Mrs. Fields Best Ever  Cookie Book posted by Traci

There is a crust recipe, but I never use it. So use your own favorite crust.

Filling
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup cornstarch
1/2 stick (1/4 cup) salted butter, chilled and cut into small pieces

Egg Wash
1 large egg, beaten
1 tablespoon granulated sugar

* Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
*Preheat oven to 400 degrees F.
* On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, the in quarters.
* Place point of folded crust in center of a 9-inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of plate.
* Spoon in the apple filling and sprinkle the butter pieces on top.
*To prepared top crust: Roll out second pieces of dough in to a circle 10 inches in diameter. Again fold in half, then quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.
*Cut several steam slits in the pie top, brush with egg wash, and sprinkle with 1 tablespoon sugar.
* Place pie on center rack of oven. Bake for 20 minutes, then reduce heat to 350 degrees F. Bake and additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
* Remove from oven and cool to room temperature on rack.

Chicken Broccoli Casserole

1 large pkg. of broccoli (frozen)
1 pkg. chicken stuffing
1 can cream of chicken soup
1/2 c. mayo
1/2 c. milk
2/3 c. grated cheese

Boil chicken. Cook broccoli as directed. Cook stuffing and set aside. In a bowl, mix soup, mayo and milk. Place broccoli in pan. Cut up chicken into small pieces and put in pan. Mix soup mixture with broccoli. Add cheese on top. Add stuffing on top of mixture. Bake at 350 degrees for 20 minutes.

Easy Pizza Dough

2 1/2 C. flour
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
3/4 cup water

Mix dry ingredients. Add 3/4 cup water and oil. Knead on floured surface for 3-4 minutes. Bake at 400 degrees F for 15-25 minutes.

I love this recipe because it does not require yeast or rising time. It's great!

Delicious and Light Orange Poke Cake

submitted by Traci

1 vanilla cake mix

1 cup water

1/3 cup unsweetened applesauce

3 eggs

1 small package orange jello

1 cup boiling water

1/2 cup cold water

1 container Yoplait orange creme yogurt (6 oz)

1 container Light Cool whip (8 oz)

Mix cake mix, water, applesauce and eggs. Bake cake for about 2 minutes less than the recommended baking time for pan size according to directions on box. Cool cake completely. After the cake is cool, use a fork to poke many holes in the top of the cake, covering the whole surface. Add Jello to boiling water and stir until dissolved. Stir in cold water. Pour Jello evenly over cake. Place in refrigerator. Meanwhile, fold the yogurt in to the Cool Whip. Frost cake with cool whip mixture. Chill entire cake for at least 4 hours before serving.

Orange Butterscotch Cookies

submitted by Traci

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup butter

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1 tsp orange extract OR 2 tablespoons grated orange rind

2 cups quick cooking oats

1 pkg. butterscotch pieces

Mix flour, baking powder, baking soda and salt. Set aside. In a separate bowl, cream butter and sugars. Add eggs, vanilla, and orange extract and mix until just combined. Add flour mixture, oats and butterscotch pieces and mix until just combined. Bake at 325 degrees for 15 minutes or until lightly browned. Makes 4-5 dozen (that's what the original recipe said, but they must be micro cookies, my batches make about 3 dozen).

Peanut Butter Bars

by Annette Huntington submitted by Traci

1 1/2 cups brown sugar

1 cup sugar

2 cups of margarine (not butter)

2 cups of peanut butter

1/2 tsp vanilla

2 1/2 cups of flour

1 tsp salt

1 1/2 tsp baking powder

4 cups of oatmeal

1 package of milk chocolate chips

Mix sugars and and margarine. Add peanut butter and vanilla. Mix until barely combined. Add remaining ingredients, except for chocolate chips and mix until just combined. Pat mixture into cookie sheet with sides (I'll have to go measure for dimensions).

Bake at 325 degrees for 16 to 18 minutes or until barely golden brown on top. Let cool completely.

Melt chocolate chips in the microwave, stirring every 30 seconds until completely melted. Spread melted chocolate on top of peanut butter bars.

Buttermilk Rolls

Aubrey's recipe submitted by Traci (the ones Michelle likes)

In bowl #1 mix:

2 tbs yeast

1/2 cup warm water

dash of sugar

Combine above ingredients and set aside. Let rise until double.

Prepare buttermilk:

1 1/4 c buttermilk OR 1 1/4 c milk with 1 tbs lemon juice (let sit for 5 min)

Bowl #3:

2 eggs

1/2 cup butter, margarine, shortening or oil

1/2 cup sugar or honey

2 tsp baking powder

2 tsp salt

6 to 7 1/2 cups flour (added gradually, see directions)

Mix 2-3 cups of flour and all other ingredients in a large bowl. Beat with electric mixer for 5 minutes. The mix should be about the thickness as cake batter, not climbing the mixer blades.

Add remaining flour one cup at a time.

Knead for 10 minutes. If not well kneaded, the finished product will crumble.

Shape as desired and let rise until double.

Bake at 375 for 15 to 20 minutes.

Mom's "Secret" Sauce

Since mom has never posted this I'll let the "secret" out.

1 cup sugar

1/2 cup vinegar

1/2 cup pineapple juice

soy sauce for color (enough to make the sauce dark)

3 tbs cornstarch mixed with cold water

Heat over medium-high heat, stirring frequently, until boiling. Boil until thick. Remove from heat. Serve with teriyaki chicken.

tip: For the pineapple juice we buy a can of pineapple chunks in 100% pineapple juice. I use the juice for the sauce and Gary and Anna eat the pineapple.

tip: I usually half the recipe. Half is plenty for the two of us plus a toddler.