Heather's Recipes
In a bow, mix together cream cheese, cheddar, sour cream, bacon, almonds, and green onions. Season with salt and pepper if desired. Cover and chill at least 2 hours. Serve with crackers.
Mix first 3 ingredients. Mixture will be stiff.
In a greased 6 qt slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture. Layer in slow cooker. Top with remaining jar of sauce.
Cook covered on low until pasta is tender 4-5 hours). If desired, serve with additional cheese.
Heat oven to 350. In a 5 qt Dutch oven, cook beef and onion over medium-high heat; 5-7 minutes, stirring frequently until thoroughly cooked; drain. Stir in cooked pasta, salt, pepper, and pasta sauce.
In medium bowl, mix ricotta cheese, egg, and 3/4 C of the shredded cheese. Spray 13X9 baking dish with cooking spray.
Spoon half of pasta mixture (about 3 1/2 C) into bottom of baking dish. Spoon ricotta mixture evenly over pasta mixture in baking dish. Top with remaining pasta mixture; sprinkle with remaining shredded cheese.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35-40 minutes or until heated through and cheese is melted.
To make ahead; wrap foil covered casserole in double layer of plastic wrap; label and freeze p to 3 months. To thaw and bake: thaw overnight or until completely thawed in refrigerator. Remove plastic. Bake 50-60 minutes or until center is hot and cheese is melted. To bake from freezer (no thawing): heat oven to 350. Remove plastic. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is hot and cheese is melted.
Heat oven to 375. Lightly grease 12 inch pizza pan. Unroll 1 can of dough; placing on a greased pan. Starting at center, press out dough with hands to edge of pan. Layer pepperoni, mushrooms, and provolone over dough.
Unroll remaining can of dough. Press out dough on work surface to form 12 inch round. Fold dough in half; lace over provolone cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape. Sprinkle with Parmesan cheese.
Bake 30-35 minutes or until crust is deep golden brown. cut pizza into wedges; serve with warm pizza sauce.
Preheat oven to 425. Cover each piece of bread with half a jar of sauce. Evenly top with pepperoni, mushrooms, & cheese. Bake 20 minutes or until heated through.
Pour milk into bowl. Add pudding mix. Beat until well blended. Let stand 5 minutes. Fold in whipped topping. Stir in 1 C of cookies & “rocks”. Spoon into pie crust. Sprinkle with remaining cookies & “rocks”. Freeze until firm, about 4 hours.
Preheat oven to 350. Spray bundt pan with cooking spray. Mix the sugar & cinnamon. In a saucepan, melt the butter & brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Take the biscuits out of the containers & sprinkle with 1/2 tsp of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit; wrapping & sealing the dough around the cream cheese. Sprinkle 1/2 C nuts into the bottom of the bundt pan. Place half the prepared biscuits into the pan. Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits & sprinkle on 1/2 C nuts. Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour remaining butter mixture over the biscuits & sprinkle with remaining 1/2 C nuts. Bake for 30 minutes. Remove from oven & cool for 5 minutes. Place plate on top & invert.
Cook jumbo shells 1/2 recommended time, until just limp. Drain. Cool in a single layer on pan or waxed paper. Combine cheeses, eggs, oregano, salt, & pepper. Fill each shell with 2 Tbsp cheese mixture. Tip: Using an icing bag with a wide tip works well for this or make your own by snipping the corner off a freezer bag.
Freeze quantity of shells for one meal in a rigid container. To serve, thaw cheese filled shells. Spread 1/2 C sauce in bottom of 13X9 pan. arrange shells in pan. Pour remaining sauce over shells. Bake @ 350 for 30 minutes.
In a 12″ skillet, cook bacon until crisp. Using a slotted spoon, remove from pan to a small bowl. Cover & refrigerate. Drain the drippings, reserving 1 Tbsp in the pan. Add the onion, bell pepper, & mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt, & pepper. In a large bowl, beat milk & eggs with wire whisk.
Spray 13X9 pan with cooking spray. Spread half the hashbrowns in the pan. Spread onion mixture evenly on top. Sprinkle with 1 C of cheese. Spread remaining hashbrowns over the top. Pour egg mixture on top. Cover & refrigerate 8 hours or overnight.
Heat oven to 325. Uncover pan & bake 50-60 minutes or until thermometer inserted in the center reads 160. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until knife inserted in center comes out clean, top is puffed, & cheese is melted. Let stand 5 minutes.
Preheat the oven to 475. Place large pan or oven safe skillet (that the cheesecake pan will fit inside) filled with about 1/2″ of water into the oven while it preheats. This will be your water bath.
Combine graham cracker crumbs & cinnamon in a medium bowl. Mix in melted margarine. Press into 9″ springform pan that has been lined well on bottom & sides with parchment paper. Use bottom of glass to press crumbs flat on bottom & 2/3 the way up the sides. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry. Put crust in freezer until filling is done.
Use an electric mixer to combine the dream cheese with the sugar, sour cream, & vanilla. Blend for a couple minutes or until smooth & creamy. Be sure to scrape the sides of the bowl. Whisk the eggs in a medium bowl & add to cream cheese mixture. Blend just enough to integrate the eggs.
Remove the crust from the freezer & pour the filling into it. Carefully place cheesecake into preheated water bath. Bake for 12 minutes @ 475. Then turn oven down to 350 & bake for 50-60 minutes or until top of cheesecake turns a light brown or tan color. Remove to cool.
When cooled, combine sour cream & sugar. Spread over the top of the cheesecake. Cover & chill for at least 4 hours. To serve, slice into 12 portions. Apply a pile of shipped cream to the top & serve.