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Archive | September, 2013

Nutella Cheesecake Cupcakes

13 Sep

Ingredients
  • 12 Oreos, finely crushed*
  • 1 1/2 Tbsp salted butter, melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz cream cheese, well softened (use full fat)
  • 2 large eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  •  
     
    For the topping 
     
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped, toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles, for garnish 

Directions
  • Preheat oven to 350 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 – 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
  • *Don’t use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

Recipe Source: Cooking Classy

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Harvest Fruit & Nut Pie

13 Sep

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries


1/2 c. pineapple chunks


1/2 c. chopped walnuts


1 c. sugar


2/3 c. brown sugar, packed


1/4 c. all-purpose flour


1 t. cinnamon


1/4 t. nutmeg


4 9-inch deep-dish pie crusts


3 T. butter

Directions:
Mix together apples, cranberries, pineapple, walnuts and sugar. 
Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 
Arrange 2 pie crusts in two 9″ pie plates. 
Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 
Bake at 400 degrees for 45 minutes. 
Makes 2 pies.

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Harvest Apple Cheesecake

13 Sep


Ingredients:

2 c. graham cracker crumbs

1/3 c. brown sugar, packed


1/2 c. butter, melted and divided


1 T. cinnamon


3 apples, cored, peeled and sliced into 12 rings


4 eggs, beaten


3/4 c. sugar


8-oz. container ricotta cheese


8-oz. pkg. cream cheese, softened


2 t. vanilla extract


8-oz. container whipping cream


Garnish: cinnamon



Directions:

Combine cracker crumbs, brown sugar, 1/4 cup butter and cinnamon. 
Press onto bottom and partway up sides of an ungreased 9″ springform pan. 
In a skillet, sauté apple slices on both sides in remaining butter. 
Arrange 6 apple slices on prepared crust. 
In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. 
Add whipping cream and blend well. 
Pour cheese mixture into pan. 
Arrange remaining apple slices on top and press apples slightly under the mixture. 
Sprinkle top with cinnamon. 
Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight. 
Serves 8 to 12.

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Hamburger Crunch

13 Sep

Ingredients:

2 lbs. ground beef

1 T. onion, minced


2 10-3/4 oz. cans tomato soup


1 t. chili powder


4 c. corn chips


8-oz. pkg. shredded Cheddar cheese

Directions:
Brown ground beef and onion together in a large skillet over medium heat; drain. 
Stir in soup and chili powder. 
Spread in an ungreased 13″x9″ baking pan; top with corn chips. 
Bake, uncovered, at 350 degrees for 20 to 25 minutes. 
Remove from oven; sprinkle with cheese. 
Bake for an additional 5 minutes, until cheese melts. 
Serves 6 to 8.

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Cinnamon Toast Balls

13 Sep

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted


1 T. cinnamon


1 T. sugar

 
Directions:
Tear each slice of bread in half. 
Roll each half into a ball and place on an ungreased baking sheet. 
Drizzle balls with melted butter. 
Combine cinnamon and sugar and sprinkle over balls. 
Bake at 350 degrees for 5 to 7 minutes. 
If desired, broil until lightly golden, about 2 minutes. 
Makes 2 dozen.

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Cheese Pops

13 Sep

Ingredients:

2 3-oz. pkgs. cream cheese, softened

2 c. finely shredded Cheddar cheese


1-1/2 c. carrots, peeled and finely shredded


2 t. honey


1 c. pecans, finely chopped


4 doz. pretzel sticks



Directions:

Combine cheeses, carrots and honey; chill for one hour. 
Shape into one-inch balls and then roll in pecans. 
Chill, then insert pretzel sticks before serving. 
Makes 3 to 4 dozen.

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Cheddar-Bacon Balls

13 Sep

Ingredients:

6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed


1/4 c. butter, cubed


2 T. fresh parsley, chopped


2 T. green onions, chopped


2 T. hot banana pepper rings


1/4 c. toasted pecans, finely chopped assorted crackers

Directions:
Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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