Recipe Time: Cheesecake in a JAR?

From: 

Those who know me...like really know me...know that I have this obsession with Cheesecake. I don't eat it often (enough) and I am obsessed. 

Now, I am not talking that name brand-  No Bake cheesecake..which, I mean, when its all I have time for...I will settle..but there is nothing like a decedent, yummy, creamy cheesecake to tickle my taste-buds! 

Yes.. I am a FOODIE...or a sweetie (ha) - because when it comes to baking...I am a bake-aholic. 

(my lucky fam!) I go BIG .. I mean, it is never just 1 batch of cookies...nope, not from this girl... it is like no less than 3-4 dozen. I mean...we need a dozen just to snack on while baking..right!

So, when I am looking for a yummy dessert to fix (let's hope I can manage by this weekend!) - I immediately was drawn to these cute mason jars with none the less than YUMMY, DELICIOUS looking CHEESECAKE. 

SOLD!

Without further ado...here is the recipe! 

No Bake Cheesecake

• 1 package cream cheese (8 oz)
• 1 can sweetened condensed milk (14 oz)
• 2 tablespoons lemon juice (can be modified to taste)
• 1 tsp clear vanilla extract
• For Crust:  can just buy pre-made and break up.  Spoon 1/2 cup into each jar. 

1. Combine cream cheese, juice and condensed milk until creamy and smooth.  
2. Pour onto prepared crust.
3. Chill at least three hours.

And, if you are feeling like you need a variety, since these are super easy to transport, after all... 

Here is: 

Chocolate Cheesecake

• 1 package Cream Cheese
• Juice of 1/2 orange
• 1 can (14 oz.) chocolate sweetened condensed milk*

*If you can’t find chocolate sweetened condensed milk add 1/2 cup of Hershey’s chocolate syrup to reg. sweetened condensed milk. 

1. Combine cream cheese, juice and condensed milk until creamy and smooth.  
2. Pour onto prepared crust. 
3. Chill at least three hours.

.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe of the DAY: Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

Who is ready for a yummy, crockpot pleaser?  

Can you resist those potatoes?  

How about that cheese? 

And don't get me started on the bacon!  

This Hashbrown Casserole is so good, super simple to put together and a great way to use that crockpot that you tell yourself you are going to use more....but then, you don't.  Plus, the prep is not to bad!  

Of course, I would say, this would be excellent for breakfast, but...let's face it...I love HASHBROWNS and will admit to eating them for dinner on multiple occasions.  Hey, at least I am honest!

I love hashbrowns so much that I went to Sam's Club twice this month and without even thinking, picked up the 6 lb. bag both trips. (Opp!)  I just get out my handy dandy scale and weigh out my 20 ounces from my jumbo bag.  (Hunny, guess what, your having Hashbrown Casserole for breakfast and lunch...all week!) 

Crockpot Hashbrown Casserole

Serves: 6 to 8 (as a side)

INGREDIENTS:

3 tablespoons butter

1/4 cup finely chopped onion (can use frozen)

1/4 teaspoon garlic powder

3 tablespoons flour

1 cup milk

1/2 cup sour cream

1 package (20 ounces) Ore-Ida shredded Hashbrowns (can get at Sam's Club) 

3/4 - 1 cup shredded sharp cheddar cheese

Salt and Pepper (your discretion)

Optional Topping: 1/4 cup finely chopped mushrooms, cooked and chopped bacon, fresh parsley. 

INSTRUCTIONS:

1. In a small saucepan over medium heat, melt butter.
2. Add in chopped onion (and mushrooms if adding)  and saute until tender. Add in garlic powder. Briskly whisk in the flour until a thick dough forms.  Cook for about 1 minute.
3. Very slowly add in the milk, whisking constantly until thickened.
4. Reduce heat to low. Simmer to thicken.  Remove from heat and stir in the sour cream. 
5. Spray a large slow cooker (6 qt) with nonstick spray.
6. Pour in the creamy base.  Top with the whole package of Hashbrowns and shredded cheddar cheese. (note: if you like cheese, top with full cup)
7. Add salt and pepper and stir together.
8. Cover and cook on high for 2-3 hours.  Remove the lid and allow to cook for an additional 30 minutes to an hour to get crisp on top.  Depending on crock pot, may need to watch. 
9. Top with toppings of choice, such as bacon, parsley, seasoning. 

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Also posted on: https://kam0900.wordpress.com

BAKE NOW! The BEST Soft Chocolate Chip Cookies

THE BEST SOFT CHOCOLATE CHIP COOKIES

Is your mouth watering just looking at the picture above?  (I won't tell, I promise...)  

These cookies are:

• soft
• thick
• layered with chocolate chips
• filled with buttery dough baked into a heavy, milk-loving cookie

I bet you CAN'T WAIT to turn that oven on and start making these yummy, delicious, mouth watering cookies, can you?

Wait...do you hear that... they are singing you a love song.... 

BAKE ME...BAKE ME...

Recipe:

Makes: 12 (regular sized) cookies (or 8 BIG cookies)

INGREDIENTS

• 8 tablespoons of salted butter
• ½ cup white sugar 
• ¼ cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1½ cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt 
• ¾ cup chocolate chips (you can get creative and use a combination of chocolate chips and chocolate chunks here for melted yum yum yum)

INSTRUCTIONS

• Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot- but it should be almost entirely in liquid form.

• Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

• Add flour, baking soda, and salt. Mix until little crumbles begin to form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.

• Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. (You can also use a small ice cream scoop, for perfect cookies) Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.   Warning, friends: DO NOT OVER BAKE. Take the cookies out even if they look like they're not done yet. They'll be pale and puffy.

• Let cookies cool on the pan for a good 30 minutes or so (okay, eat four or five but then let the rest of them cool). They will rest and turn into dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. you can also freeze them, if they can last that long!

NOTES:

The 3 most important things about this recipe are 1) melting the butter, 2) adding enough flour, and 3) not baking for too long.

If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important or you will end up with flat cookies. You should be able to roll the balls of dough between your hands without any issues.

Nutrition label what?

I don’t even know what you’re talking about. Calories don't exist in COOKIES...uh hmm..

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Also posted on: https://kam0900.wordpress.com