New York Cheesecake

So many people love cheesecake but baking one can be a little tricky. This Betty Crocker recipe makes it easy. You could bake a basic cheesecake and top it with whatever you like!

New York Cheesecake

Ingredients:

Crust-

1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup sugar

1 egg yolk

Filling and Topping-

5 packages (8 oz each) cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

1 tablespoon grated orange peel

1 tablespoon grated lemon peel

1/4 teaspoon salt

5 eggs

2 egg yolks

1/4 cup whipping cream

3/4 cup whipping cream

1/3 cup slivered almonds, toasted, if desired

Directions:

Heat oven to 400 degrees Fahrenheit. Lightly grease 9 inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan. Increase oven temperature to 475 degrees Fahrenheit. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel, and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks, and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes. Reduce oven temperature to 200 degrees Fahrenheit. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes. Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

Healthified Buffalo Chicken Dip

I wasn't quite sure what to think of this when I first saw it. It definitely sounds like an interesting recipe to try and Better Crocker usually doesn't disappoint. It is only 110 calories per serving!

Healthified Buffalo Chicken Dip

Ingredients:

1 package (8 oz) 1/3 less far cream cheese, softened

1/2 cup fat free ranch dressing

1/3 cup buffalo wing sauce

2 tablespoons water

1 1/2 cups shredded cooked chicken breast

1 cup shredded reduced fat Colby-Monterey Jack cheese blend or reduced-fat Cheddar cheese (4 oz)

2 tablespoons chopped green onions (2 medium)

Whole grain crackers or celery sticks, if desired

Directions:

Heat oven to 350 degrees Fahrenheit. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1 quart baking dish or 9 inch pi plate; cover with foil. Bake 30 to 35 minutes or until hot and bubbly. Stir; top with onions. Serve hot with crackers or celery sticks.

Deviled Crab And Biscuit Cups

This Pillsbury recipe definitely caught my attention. I don't think I have every made anything with crab. This sounds like a good recipe to try for a social event. I'm sure you could even be creative and change the filling and serve different options.

Deviled Crab And Biscuit Cups

Ingredients:

3/4 cup whipped cream cheese spread

1 tablespoon fresh lemon juice

1 teaspoon red pepper sauce

1/4 cup finely shredded mild cheddar cheese (1 oz)

2 tablespoons chopped green onions (2 medium)

1 teaspoon paprika

1/2 cup garlic herb bread crumbs

3 cans (6 oz each) white crabmeat, well drained

1 cup chopped celery

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits

2 tablespoons chopped fresh parsley

Directions:

Heat oven to 375 degrees Fahrenheit. Spray 16 regular size muffin cups with cooking spray. In small bowl, mix cream cheese, lemon juice, pepper sauce, cheddar cheese, onions, paprika, bread crumbs, crabmeat, and celery until well blended. Separate dough into 8 biscuits; then peel in half to make 16 biscuits. Press or roll each into 5 inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4 inch rim over edge of cup. Place 2 tablespoons crab mixture in bottom of each muffin cup. Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with chopped parsley; lightly press into filling. Remove biscuit cups from pan; serve immediately.

Family Favorite Macaroni And Cheese

Here is a great traditional macaroni and cheese recipe. It is an excellent comfort food that everyone should know how to make. Any recipe that is a Betty Crocker favorite must be pretty good. You could even change up the type of cheese if you want to try something different.

Family Favorite Macaroni And Cheese

Ingredients:

2 cups uncooked elbow macaroni (7 ounces)

1/4 cup butter or margarine

1/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground mustard

1/4 teaspoon Worcestershire sauce

2 cups milk

2 cups shredded or cubed cheddar cheese (8 ounces)

Directions:

Heat Oven to 35o degrees Fahrenheit. Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Chicken Ranch Tacos

This recipe had me at ranch! There are many people who love to put ranch on just about anything. It never occurred to me to put ranch on a taco. This Betty Crocker recipe will be making its way to my table soon.

Chicken Ranch Tacos

Ingredients:

1 box taco shells (10 shells)

3 cups cut up deli rotisserie chicken (2 to 2 1/2 lbs)

1 package taco seasoning mix

1/2 cup ranch dressing

1 1/2 cups shredded lettuce

1 medium tomato, chopped (3/4 cup)

1 cup shredded cheddar cheese (4 oz)

1/4 cup sliced green onions (4 medium), if desired

Thick 'n Chunky salsa, if desired

Additional ranch dressing, if desired

Directions:

Heat oven to 325 degrees Fahrenheit. heat taco shells in over as directed on box. Meanwhile, in medium microwavable bow, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on high 2 to 3 minutes or until hot. Stir in 1/2 cup dressing. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Shrimp Scampi With Linguini

Shrimp Scampi With Linguini

Ingredients:

1 pound linguini

4 tablespoons butter

4 tablespoons extra virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Lemon Butter Green Beans With Pine Nuts

Green beans are one of my favorite vegetables but I always prepare them the same old way. This Emeril Lagasse recipe that I found on the Food Network website might get me out of my green bean rut.

Lemon Butter Green Beans With Pine Nuts

Ingredients:

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water

1 tablespoon unsalted butter

1 tablespoon minced shallots

1 tablespoon pine nuts

1 teaspoon fresh lemon juice

Pinch salt

Pinch freshly ground black pepper

Directions:

Drain green beans well and pat dry. Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Sweet And Sour Pork

Here is a quick and easy Betty Crocker recipe that takes less than 30 minutes to prepare. If you aren't a fan of pork I'm sure you could substitute another type of meat.

Sweet And Sour Pork

Ingredients:

1 lb boneless pork loin chops, cut into 1 inch cubes

1 egg, beaten

3/4 cup Bisquick mix

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup vegetable oil

1 1/2 cups frozen bell pepper and onion stir-fry

1 can (8 oz) pineapple chunks, drained

1 jar (11 1/2 oz) sweet and sour sauce

Directions:

In medium bowl, toss pork with egg. In 1 gallon resealable food storage bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat. In 12 inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. stir in sweet and sour sauce and pork; heat to boiling.

Miami Burger

I am always up for a good burger and this one caught my eye on the Food Network website. Bobby Flay has a burger based on a Cuban sandwich. You can even go a little healthy and make it with ground turkey. I am definitely interested in giving this one a taste test!

Miami Burger

Ingredients:

1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

1/2 cup mayonnaise

4 cloves roasted garlic, mashed

4 hamburger buns, split

1/4 cup Dijon mustard

8 thin slices Swiss cheese

4 thin slices smoked ham

2 dill pickles, sliced into 1/4 inch thick slices

Directions:

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Brush burgers with oil and cook on grill or in pan. Remove the burgers to a plate. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

Spinach Manicotti

I love stuffed pasta but I've always been afraid it would be too hard to make. Spinach has become one of my favorite ingredients so I am definitely willing to try any pasta dish that includes it.

Spinach Manicotti

Ingredients:

1 box (8 oz) uncooked manicotti shells (14 shells)

2 cups shredded Italian cheese blend (8 oz)

1/4 teaspoon crushed red pepper flakes

1 container (15 oz) ricotta cheese

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

1 jar (25.5 oz) pasta sauce (any flavor)

Directions:

Heat oven to 375 degrees Fahrenheit. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg. In bottom of ungreased 13x9 inch (3 quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Vermicelli With Fresh Herb Tomato Sauce

This Pillsbury recipe is definitely more of a side dish than a main dish. Not only is it quick and easy to make, but also sounds so fresh and delicious.

Vermicelli With Fresh Herb Tomato Sauce

Ingredients:

7 oz uncooked vermicelli

3 medium tomatoes, seeded, chopped (about 2 cups)

1/2 cup shredded Parmesan cheese (2 oz)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon finely grated lemon peel

1/8 teaspoon coarse ground black pepper

1 clove garlic, minced

Directions:

Cook and drain vermicelli as directed on package. Meanwhile, in large bowl, mix remaining ingredients. Gently stir cooked vermicelli into tomato mixture to coat.

Scrumptious Apple Pie

A classic Betty Crocker pie sounds amazing any day of the week. You should give this recipe a try even if it is your first attempt at making a pie. You could always take some extra shortcuts to make it a little easier.

Scrumptious Apple Pie

Ingredients:

Pastry:

2 cups all purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling:

1/3 to 1/2 cup sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter or margarine

Directions:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in hale; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 425 degrees Fahrenheit. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9 inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry into 10 inch round. Fold into fourths and cut slits so steam can escape. Unfold to pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 to 3 inch strip of foul to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Smoky Mac 'n Cheese

"Nothing Says LOVE Like Mac & Cheese" according to Betty Crocker. I know that I definitely enjoy a good mac and cheese recipe.

Smoky Mac 'n Cheese

Ingredients:

3 cups uncooked elbow macaroni (12 oz)

1 1/2 cups whipping cream

1 teaspoon Dijon mustard

1/2 teaspoon coarse (kosher or sea) salt

1/4 teaspoon ground red pepper (cayenne)

8 oz smoked cheddar cheese, shredded (2 cups)

2 cans (14.5 oz each) fire roasted diced tomatoes, well drained

1/4 cup sliced green onions (4 medium)

1/3 cup grated Parmesan cheese

1/3 cup plain bread crumbs

2 teaspoons olive oil

Directions:

Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm. Meanwhile, heat oven to 375 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In 2 quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Valentine Chex Mix

Chex Mix is definitely an old school favorite of many people. Why not try Pillsbury's Valentine twist on this tasty snack?

Ingredients:

9 cups Rice Chex cereal

1 cup white vanilla baking chips

1/2 cup peanut butter

1/4 cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white, and pink candy coated chocolate candies

1/4 cup red or pink jimmies sprinkles

Directions:

In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter, and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place 1/2 of the cereal mixture in 1 gallon food storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.

Pretzels With Sweet Spicy Mustard

This is definitely a Pillsbury recipe that I am excited about trying. Mike really isn't a mustard fan but I'm sure he would love them on their own or with a cheesy sauce. Sounds like a good thing to bring to future social events!

Pretzels With Sweet Spicy Mustard

Ingredients:

1/4 cup spicy brown mustard

1/4 cup apricot preserves

1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

1 tablespoon butter or margarine, melted

1/2 teaspoon kosher (coarse) salt

Directions:

Heat oven to 375 degrees Fahrenheit. Spray large cookie sheet with cooking spray. In small bowl, mix mustard and apricot preserves; set aside. Unroll dough on work surface; press into 12x8 inch rectangle. cut crosswise into 16 (8 inch) strips; roll each into 11 inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet. Bake 8 to 10 minutes or until golden brown. remove from cookie sheet. Serve warm with mustard mixture.