bit.ly New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious! Ingredients 1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. Sugar 3 Tbsp. Butter, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sugar 3 Tbsp. Flour 1 Tbsp. Vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 Eggs 1/3 cup seedless strawberry jam Directions 1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. 2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. 3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve. Tips - Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. - Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the ...
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Sunday, January 1, 2012
Friday, December 16, 2011
Betty's Party Cocktail Meatballs Recipe
In this video, Betty makes her wonderful Party Cocktail Meatballs. These are little meatballs that are covered with a tangy sauce, and placed in a slow cooker until ready to serve with crackers. They're great for game day! Ingredients: 1 pound lean ground beef 2 1/2 tablespoons fine, dry bread crumbs 1 egg, well beaten 1 teaspoon salt 1 cup onion, finely chopped 1 cup green pepper, finely chopped 2 tablespoons butter or margarine, melted 10 3/4 oz. can tomato soup 2 tablespoons brown sugar 1 tablespoon prepared mustard 1 tablespoon white vinegar In a large bowl, mix 1 pound ground beef, 2 1/2 tablespoons dry bread crumbs, 1 well-beaten egg, and 1 teaspoon salt. Shape into approximately 48 small meatballs. Place on a broiler pan (or a shallow baking pan), and broil at 400 degrees until well-browned, turning once. Remove from the oven, and drain off any excess fat. In a medium skillet, cook 1 cup chopped green onion and 1 cup chopped green pepper in 2 tablespoons melted butter, until tender. Stir in a 10 3/4 oz. can of tomato soup, 2 tablespoons brown sugar, 4 tablespoons Worcestershire sauce, 1 tablespoon prepared mustard, and 1 tablespoon white vinegar. Place cooked meatballs in a slow cooker and pour sauce over them. Stir to coat the meatballs with the sauce mixture. Cook on High for about 2 hours, in order to blend the flavors. (If you prefer, you may bake the meatballs in sauce in a 350 degree oven for 20 minutes, or cook them in a saucepan on the stove over low heat ...
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