WHITE CHOCOLATE RASPBERRY CHEESECAKE

WHITE CHOCOLATE RASPBERRY CHEESECAKE

 

 

Servings: 16

 

CRUST:
=
1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted

 

FILLING:
=
1 bag (12 oz.) white vanilla baking chips
3 pkgs. (8 oz. Each) cream cheese, softened
1/2 cup sugar
1/2 cup whipping cream
3 eggs

 

GLAZE & GARNISH:
=
1 pint (2 cups) fresh raspberries
3 tbsp. Raspberry jelly

 

Heat oven to 325 degrees. Lightly grease 9x13-inch springform pan.

 

Mix cookie crumbs and butter and press evenly on bottom and onto sides of
pan.

 

Microwave vanilla chips on high 1 minute or until melted. Stir til smooth.
In a large bowl, beat cream cheese til smooth. Beat in sugar, then melted
chips. Beat well, add whipping cream and eggs until well blended. Spoon over
crust.

 

Bake 1 hour 10 minutes or until edges are set but center of cheesecake still
jiggles slightly when moved.

 

Turn oven off; open oven door to 4 inches, leave cheesecake in for 30
minutes longer. Remove from oven, cool on coolling rack 30 minutes.

 

Without releasing sides of pan, carefully run knife around edge of pan to
loosen cheesecake. Refrigerate uncovered about 3 hours.

 

Arrange berries on top of chilled cake. Microwave jelly on high 30 seconds, stir til smooth. Brush or spoon over berries. Store cheesecake covered in fridge.

 

Billie C.

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White Christmas Bars in a Jar

White Christmas Bars in a Jar

 

1/4 cup white chocolate or vanilla milk chips
1/2 cup chopped pecans, toasted* and cooled
1/2 cup sweetened dried cherries or cranberries
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup brown sugar, packed**
1 cup buttermilk biscuit baking mix

 

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.

 

Make a gift card to attach as follows:

 

WHITE CHRISTMAS CHERRY BARS

 

Preheat oven to350 degrees F. Empty contents of jar into medium bowl. Stir in:

 

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

 

Press into an 8-inch square baking pan coated with cooking spray. Bake for 20 to 22 minutes, or until bars are light golden brown and center is almost set. Makes 16 bars.

 

* To toast pecans, place in a microwave-safe dish and microwave on high for 4 to 5 minutes, stirring every minute.

 

** After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

 

Billie C.

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Hello

I'm writing to both the group and my blog

 

Can you believe that there is just three months until Christmas this year? Wow, the time has flown by this year.

I'm still not sure what we will do this year. I am wanting to make some decorations for inside the camper.  I even dreamed of decorating for Christmas last night.

I have a red ribbon with a couple of jingle bells on the bow ends that I am thinking of putting over the center of the pull out. But only if they are not in the way of my watching the TV.  I need to get started on making my Christmas Cards for this year. I've been watching video's on different ways to make cards over the last few weeks. I think I need more die cutting things... that will have to wait.

 

 

 

Billie C.

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Sweet Potato Pie

 Sweet Potato Pie
"The New Great American Writers Cookbook", Author: Dean Faulkner Wells
Makes 3 pies

 

 

Crust (Bottom only; no top crust):
2 1/2 cups flour
1 1/2 T. butter
1 cup Crisco shortening
1 tsp. salt
6 T. cold water
Cut the flour, butter and shortening together. Add salt. Add water, mixing in 1 tablespoon at a time. Divide the dough into thirds. Roll out each crust, after forming a ball, on wax paper or cutting board.
Filling:
4 sweet potatoes, average size
3 or 4 eggs
1 1/4 cups granulated sugar
2 T. brown sugar
1 1/2 cups butter (3 sticks)
1 tsp. nutmeg
1/3 cup Carnation milk
2 T. vanilla extract
The eggs and butter should be at room temperature. Boil the sweet potatoes, with the skins on. When soft enough to mash, remove from water and peel. Mash the potatoes, picking out strings if potatoes are stringy. This should yield about 2 1/2 cups. Add the eggs, stirring in 1 at a time, mixing thoroughly. Add the granulated sugar; mix. Add the brown sugar; mix. Stir in the butter. Add the nutmeg, milk and vanilla extract, stirring after each addition. Spoon the mixture into the 3 pie crusts.
Bake at 350 degrees until solid and brown, about 45 minutes to 1 hour. Serve hot or cold.
from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

 

Billie C.

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Popcorn Balls

Popcorn Balls

 

 

 

Makes about 56

 

4 quarts popped popcorn
1/2 teaspoon salt
3 tablespoons unsalted butter
10 ounces marshmallows
6 ounces white chocolate
1/3 cup sliced almonds
Vegetable-oil cooking spray

 

Directions

 

Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.

Bread Pudding

Bread Pudding

1 slice white bread, cut into cubes
1 small apple, cored, pared, and diced*
1 cup skim milk
1 egg
1 teaspoon each granulated sugar and vanilla extract
1/4 teaspoon ground cinnamon das ground nutmeg

 

preheat oven to 350 f.

spray 2- cup casserole  with nonstick  cooking spray; arrange bread cubes and apple in dish and set aside. In small bowl combine milk, egg, sugar, and vanilla and beat until smooth. pour milk mixture over bread and apple, being sure bread is well moistened;  sprinkle with cinnamon and nutmeg. bake for 35 to 40 minutes until pudding is lightly browned and a knife, inserted in center, comes out clean. Remove from oven and let stand 15 minutes before serving.
makes 1 serving.

 

*substitute 2 tablespoons dark raisins for the apple.

 

from book, weight watchers favorite recipes

 

Billie C.

God brings me through every situation, whether large or small.

Microwave Rice Pudding

Microwave Rice Pudding

 

• 2 c Cooked rice

• 2 c Milk
• 3 Eggs
• 1/2 c Raisins
• 1/3 c Granulated sugar

• 1 tsp Vanilla extract
• 1/4 tsp Ground cinnamon or nutmeg

 

In microwave proof 2 quart casserole or baking dish, mix together eggs, milk & sugar. Stir in rice, raisins and vanilla. Cook uncovered on high 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg & let stand about 30 minutes, without stirring. Serve warm or cold Serves
6 to 8.

 

Billie C.

God brings me through every situation, whether large or small.