Snickers Cheesecake

Ingredients

• Crust:
• 24 chocolate sandwich cookies (such as Oreos) 
• 4 tablespoons unsalted butter, melted
• Filling:
• 3 8-oz. packages cream cheese, at room temperature
• 3/4 cup sugar 
• 3 large eggs, at room temperature 
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 3 regular-size Snickers bars, cut into 1/4-inch slices
• 1/4 cup caramel sauce, optional
• 1/4 cup chopped roasted and salted peanuts, optional 

Preparation

1. 1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. 2. Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. 3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. 4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
5.                                             Source : myrecipes.com

Read more »

Rotini and Cheese with Broccoli and Ham

Ingredients

• 4 quarts water 
• 2 cups uncooked rotini (about 8 ounces corkscrew pasta) 
• 1 (10-ounce) package frozen chopped broccoli 
• 1/4 cup all-purpose flour
• 2 cups fat-free milk 
• 1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light) 
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup chopped reduced-fat ham 

Preparation

1. Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
2. While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.

                                        Source:.myrecipes.com

 

Read more »

Brown Rice Penne with Eggplant

Ingredients

• 1 (16-ounce) package brown rice penne (or ziti)
• 1 tablespoon olive oil
• 3 cups cubed eggplant (about 1 small)
• 1 cup finely chopped onion (about 1 medium) 
• 3 garlic cloves, minced
• 1 teaspoon salt 
• 1/4 teaspoon crushed red pepper
• 1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
• 1/3 cup finely chopped fresh basil
• 1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.

                                              Source:.myrecipes.com

 

Read more »

Stovetop Sausage Mac and Cheese

Ingredients

• 4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped $
• 1 1/4 cups fat-free milk $
• 2 tablespoons all-purpose flour
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese $
• 1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese $
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta) $
• Chopped fresh parsley (optional)

Preparation

1. Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

                                                                        source:.myrecipes.com

                                                          

Read more »

Spicy Tomato Macaroni and Cheese

Ingredients

• 8 ounces uncooked penne pasta $
• 1/4 cup butter or margarine $
• 1/2 medium sweet onion, chopped
• 1 (8-ounce) loaf Mexican-style pasteurized prepared cheese product, cubed
• 1 (8-ounce) container sour cream $
• 1 (10-ounce) can diced tomatoes and green chiles, drained $

Preparation

1. Cook pasta according to package directions, draining well.
2. Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, blending well. Stir in tomatoes and green chiles and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.  

                                                              Source :.myrecipes.com

Read more »

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Ingredients

• 1 (9-ounce) package refrigerated fresh linguine
• 3/4 cup oil-packed sun-dried tomato halves, drained
• 1/4 cup loosely packed basil leaves
• 2 tablespoons slivered almonds
• 2 tablespoons preshredded fresh Parmesan cheese 
• 1 tablespoon bottled minced garlic
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) crumbled feta cheese

 

Preparation

1. Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
2. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
3. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

                                                      Source:.myrecipes.com

Read more »

Chicken Marsala Tetrazzini

Ingredients

1 (8-oz.) package vermicelli
2 tablespoons butter
1 (8-oz.) package sliced fresh mushrooms
3 ounces finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English peas, thawed
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (10-oz.) container refrigerated light Alfredo sauce
1/2 cup chicken broth
1/4 cup Marsala
1 cup (4-oz.) shredded Parmesan cheese 

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
3. Bake at 350° for 35 minutes or until bubbly.

                                                                             Source:.myrecipes.com

Read more »