Lemon Cheesecake

LEMON CHEESECAKE

Crust:

1 box super moist yellow cake mix
1/3 cup vegetable oil
1 egg
1 tsp. grated lemon peel

Filling:
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping

Heat oven to 300 degrees. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator. Makes 16 servings.

*Recipe from Betty Crocker

Grille Cheese Italiano

GRILLED CHEESE ITALIANO

3 Tbsp. butter, softened
8 slices whole-grain bread
8 oz. fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Heat griddle or 12-inch nonstick skillet over medium heat. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown. Makes 4 sandwiches

*Recipe from Betty Crocker

Easy Toffee Bar Cheesecake

EASY TOFFEE BAR CHEESECAKE

1/4 cup milk
2 tsp. vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Bisquick
2 pkg. (8 oz. each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. Makes 8 servings.

*Recipe from Betty Crocker

Easy Grasshopper Cheesecake

EASY GRASSHOPPER CHEESECAKE

CHEESECAKE
3/4 cup Bisquick
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 pkg. (8 oz. each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips

CHOCOLATE GANACHE
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked. In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. Makes 10 to 12 servings

*Recipe from Betty Crocker

Beef & Onion Soup with Cheesy Biscuit Croutons

BEEF & ONION SOUP WITH CHEESY BISCUIT CROUTONS

SOUP
1 lb lean (at least 80%) ground beef
1 pkg. (1 oz.) onion soup mix (from 2-oz box)
1/4 tsp. pepper
1 3/4 cups beef-flavored broth (from 32-oz carton)
3 cups water
1 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce

CROUTONS
1 cup Bisquick
3 Tbsp. grated Parmesan cheese
1/4 cup water
3/4 cup finely shredded Swiss cheese (3 oz)
Italian (flat-leaf) parsley sprigs, if desired

In 3-quart saucepan, cook beef, onion soup mix and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining soup ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 minutes. Meanwhile, heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and 1/4 cup water until soft dough forms. Place dough on work surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. On cookie sheet, press or roll dough into 12x6-inch rectangle, 1/4 inch thick. Cut into 8 squares, but do not separate. Bake 6 to 8 minutes or until golden brown. Remove soup from heat; cover to keep warm. Remove croutons from oven; sprinkle with Swiss cheese. Set oven control to broil. Cut and separate croutons slightly. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is bubbly and slightly browned. Ladle soup into 4 bowls; float 2 croutons in each bowl. Garnish with parsley. Makes 4 servings (1 1/2 cups each)

*Recipe from Betty Crocker

Chocolate Chip Snack Cake

CHOCOLATE CHIP SNACK CAKE

1/4 cup butter, softened
1 cup sugar
1 egg
2 egg whites
1 cup (8 oz.) reduced-fat sour cream
2/3 cup unsweetened applesauce
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

TOPPING:
1/3 cup sugar
1 tsp. ground cinnamon
1/2 cup miniature semisweet chocolate chips

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Beat in the sour cream, applesauce and vanilla (mixture will appear curdled). Combine the flours, baking powder, salt and baking soda; stir into butter mixture just until blended. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray. Combine sugar and cinnamon; sprinkle half over the batter. Top with half of the chocolate chips. Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon-sugar and chips. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack. Makes 15 servings.

*Recipe from Taste of Home

Burgers Stroganoff

BURGERS STROGANOFF

1 1/2 lbs. ground beef
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 Tbsp. ketchup
1/3 cup sour cream
6 bagels, split

Shape the beef into 6 (1/2-inch thick) burgers. Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides. Remove the burgers from the skillet. Pour off any fat. Stir the soup and ketchup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked though. Stir in the sour cream. Serve the burgers and sauce on the bagels. Makes 6 burgers.

*Recipe from Campbell's