Circus Animal Cookie Cheesecake

Ingredients:

2 11-oz. bags Circus Animal Cookies

6 tablespoons butter, melted

4 8-oz. packages cream cheese, room temperature

1 1/4 cups sugar

4 eggs, room temperature

2 teaspoons vanilla

6 oz. white chocolate chips

1/4 cup heavy cream

sprinkles

Directions:

Wrap the outside of a 9" springform pan with foil and lightly spray the inside with cooking spray. To make the crust, pour 1 bag of cookies in a food processor and blend until completely crumbled. Pour the butter in with the cookie crumbs and blend until well combined. Spread the mixture into the bottom of the springform pan. Use the bottom of a glass to flatten the mixture evenly across the bottom of the pan. To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. From the second bag of cookies, break up the cookies into pieces until you have about 1/2-1 cup. Pour the cookie pieces into the filling and stir just until combined. Pour the filling over the crust. Bake at 350 for an hour or until the center is done. Cool on the counter for 20-30 minutes, then cover and refrigerate for at least 4 hours. To make the ganache, place the chocolate chips in a bowl. Heat the cream on the stove or in the microwave just until it starts to simmer. Pour the cream over the chocolate chips, cover, and allow to sit for about 3 minutes. Stir until chocolate is melted. Heat in the microwave for a few seconds at a time, if necessary, until all the chocolate is melted. Remove the sides of the springform pan from the cooled cake and place it on a platter. Pour the ganache over the cake and spread to the edges. Decorate the top with sprinkles and cookies.

Comments

Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Tortilla Soup

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort

Swedish Meatballs

Source: The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

Lindsay's Recipes

Search This Blog