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No-Bake Oreo Cheesecake

Ingredients
24 Oreo cookies, crushed
6 tablespoons butter, melted
FILLING:
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

Directions
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

NUTRITIONAL FACTS

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Caramel White Hot Chocolate

Ingredients
1-1/2 qt. (6 cups) plus 3 Tbsp. milk, divided
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
18 KRAFT Caramels
3/4 cup COOL WHIP Rich & Creamy Refrigerated Whipped Topping

Directions
Beat 1-1/2-qt. milk and pudding mix in large saucepan with whisk 2 min. Bring just to a simmer on medium heat, stirring constantly. Remove from heat.

Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec.

Reserve 2 Tbsp. caramel sauce for later use. Whisk remaining caramel sauce into pudding; pour into 6 mugs.

Recipe found here: Caramel White Hot Chocolate

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Wild Rice Stuffed Squash

Ingredients
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive or vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley
4 medium acorn squash (about 22 ounces each)
3/4 cup water

Directions
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

Recipe found here: Wild Rice Stuffed Squash

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Easy Southwestern Veggie Wraps

Ingredients
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Directions
Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Yield: 6 servings.

Recipe found here: Easy Southwestern Veggie Wraps

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Summer Dessert Pizza
Summer Dessert Pizza

Ingredients
1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

GLAZE:
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
1/4 cup orange juice

TOPPING:
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 cup whipped topping
1 firm banana, sliced
1 cup sliced fresh strawberries
1 can (8 ounces) mandarin oranges, drained
2 kiwifruit, peeled and thinly sliced
1/3 cup fresh blueberries

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.

Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

Recipe found here: Summer Dessert Pizza

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Glazed Cherry Coffee Cake

Ingredients
1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted

GLAZE:
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Directions
Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Gently spoon pie filling over top.

In a small bowl, mix butter and remaining cake mix; sprinkle over filling.

Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners’ sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake. Yield: 12-16 servings.

Recipe found here: Glazed Cherry Coffee Cake

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lemon-meringue-cupcakes

Lemon Meringue Cupcakes

Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling

MERINGUE:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Recipe found here: Lemon Meringue Cupcakes

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White Chocolate Parfaits

White Chocolate Parfaits

Ingredients
3/4 cup heavy whipping cream
1/4 cup sugar
2 teaspoons cornstarch
2 egg yolks
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
3 cups whipped topping
1-1/2 cups fresh blueberries
1-1/2 cups fresh raspberries
Sliced strawberries and additional whipped topping, optional

Directions
In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.

Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla.

Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses.

Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired. Yield: 4 servings.

Recipe found here: White Chocolate Parfaits

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Sunshine Sponge Cake

Sunshine Sponge Cake

Ingredients
9 eggs, separated
1/4 cup water
1 tablespoon minced fresh lemon verbena leaves
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
LEMON BUTTER FROSTING:
4-1/2 cups confectioners’ sugar
1/3 cup butter, softened
1/4 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Daisies and additional lemon verbena leaves, optional

Directions
In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. Beat for 4-5 minutes or until mixture doubles in volume.

Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside.

In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.

In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake.

Garnish with daisies and lemon verbena if desired. Yield: 14 servings.

Editor’s Note: Verify that flowers are edible and have not been treated with chemicals.

Recipe found here: Sunshine Sponge Cake

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Three-Cheese Souffles

Three-Cheese Souffles

Ingredients
1/3 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce
1-1/2 cups (6 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 Eggland’s Best Eggs
1/2 teaspoon cream of tartar

Directions
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.

Separate eggs. Place egg whites in a medium bowl; stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.

Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.

With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.

Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Yield: 8 servings.

Freeze option: Securely wrap unbaked soufflés with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen soufflés in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

Recipe found here: Three-Cheese Souffle

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