Taste of Home Tuesday: Peach Melba Cheesecake

Ingredients
1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 packages (8 ounces each) reduced-fat cream cheese
1 cup sugar
1 cup (8 ounces) sour cream
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup egg substitute
1 cup frozen unsweetened sliced peaches, thawed and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar

Directions
In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet.
Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.

Yummy!!!  This cheesecake was very good!  At first I wasn't to sure about the gingersnap cookies, but I think Justin is right, it is a nice combination with the sweetness of the cheesecake.  I used regular eggs instead of egg substitute.  This was really easy and fast to whip up.  I was so excited to eat it I forgot to take a picture!  I borrowed Taste of Homes instead.  Enjoy! 

Taste of Home Tuesday: Snickers Cookies

Ingredients
1 tube refrigerated chocolate chip cookie dough
28 miniature Snickers candy bars

Directions
Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2 dozen.

Editor's Note: 2 cups of any chocolate chip cookie dough can be substituted for the refrigerated dough. Use 1 tablespoon of dough for each cookie.

I made my own chocolate chip cookie dough.  The first several batches I cut the snickers into quarters.  That ended up being too small.  The last several batches I just cut the snickers in half and they turned out much better.  Justin still prefers the peanut butter cookies with a Hershey kiss on the top, but he thought these weren't bad either!

Taste of Home Tuesday: Thin Crust Pizza Dough

Ingredients
3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1-1/2 teaspoons kosher salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)

Directions
Place the flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.

Turn dough onto floured surface; shape into a ball. Cover and let rest 10 minutes. Divide dough into quarters. Use immediately or freeze for later use. Yield: 2 pounds (enough for 4 pizzas).

To make pizza: Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake at 450° for 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.

I had to make a change on this recipe.  I thought I had wheat flour, and I did, but it was too old to use.... so I substituted all-purpose flour for the wheat flour.  This recipe also says to divide the dough into 4 pieces.  I just divided it into 2 pieces and made one pizza out of half and froze the other half.  (Justin was afraid there wouldn't be anything for me to eat if I just made a 12 inch pizza like the recipe called for.:))  The dough had a good flavor and texture.  I really like the fact that it makes extra that can be used again another time. 

"Lord Undo Me"

"Lord Undo Me"

Taste of Home Tuesday: Oatmeal Cookies

Ingredients
3 cups quick-cooking oats
2/3 cup all-purpose flour
2/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup egg substitute
1/3 cup light corn syrup
1 teaspoon vanilla extract

Directions
•In a large bowl, combine the oats, flour, sugars, baking powder and
salt. Add the egg substitute, corn syrup and vanilla; mix well.
•Drop by rounded teaspoonfuls onto baking sheets coated with cooking
spray. Bake at 350° for 10-12 minutes. Remove to wire racks.
Yield: 2 dozen.

These cookies are good, they taste like oats and honey.  Instead of using the egg substitute, I put in regular eggs.  Two eggs equals 1/2 cup egg substitute.  A quick easy recipe to use in a pinch!

Names of God

Taste of Home Tuesday: Herbs and Mushrooms Omelets Deluxe

Ingredients
1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper

ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt

OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional

Directions
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat. Yield: 4 servings.

These omelets are very filling, but delicious!  The Asiago sauce added a nice touch.  We have always used regular cheese on our omelets, but the sauce was very good!