No-Bake Oreo Cheesecake

24 Oreo cookies, crushed
6 tablespoons butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup 2% milk
1 cup whipped topping
10 Oreo cookies, coarsely chopped

In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.

Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. Yield: 8 servings.

Originally published as No-Bake Oreo Cheesecake in Taste of Home Christmas Annual Annual 2014
Top 10 Recipes for Soup



Florence-Inspired Souffle

6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 ounces thinly sliced prosciutto, chopped
2 teaspoons olive oil
2 cups fresh baby spinach
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Italian cheese blend

a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.

In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.

Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.

Recipe found here: Florence-Inspired Souffle

Cheesy Chicken & Broccoli Orzo

1-1/4 cups uncooked orzo pasta
2 packages (10 ounces each) frozen broccoli with cheese sauce
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
3/4 teaspoon salt
1/2 teaspoon pepper

Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions.

In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through. Yield: 6 servings.

Recipe found here: Cheesy Chicken & Broccoli Orzo

Orange Cheesecake Breakfast Rolls

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1-3/4 cups warm 2% milk (110° to 115°)
1 cup sugar
2 eggs
3 tablespoons butter, melted
1-1/2 teaspoons salt
7 to 8 cups all-purpose flour

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon orange juice concentrate
1/2 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange peel

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, beat the cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13-in. x 9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioners’ sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers. Yield: 2 dozen.
To Make Ahead: Prepare, shape and place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls from the refrigerator and let stand for 30 minutes. Bake and glaze as directed.

Recipe found here: Orange Cheesecake Breakfast Rolls

Classic Margarita

Makes 2 cocktails

½ cup fresh lime juice, plus a tablespoon or so separately
Coarse salt to rim glasses
½ cup tequila (I prefer the more robust flavor of reposado, but blanco is fine.)
½ cup Grand Marnier (Gran Gala is a good, cheaper substitute)
Lime wheel for garnish

Dip the corner of a paper towel into the tablespoon of lime juice and use it to wet the two glasses around the rim where you want the salt. Place a tablespoon or so of the salt in a saucer and roll the glasses over it to get salt to adhere. Fill glasses with ice (if serving on the rocks).

In a cocktail shaker filled with ice, add the ½ cup of lime juice, tequila and Grand Marnier. Shake several second until the shaker feels ice cold. Pour through a strainer into your glasses. Garnish with a lime wheel or wedge.

Chicken Stir-Fry

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan.

Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine. Yield: 4 servings.

Recipe found here: Chicken Stir-Fry

Southwest Tortilla Scramble

4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.

Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa. Yield: 2 servings.

Recipe found here: Southwest Tortilla Scramble

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