NO-BAKE AVOCADO CHEESECAKE

Grab a spoon and enjoy the whole cake (no judgement!) with your heart and mouth desires.

GRAHAM CRACKER CRUST:
1 1/2 cups graham cracker crumbs
1 stick (1/2 cup) butter, melted

In a food processor, crush graham crackers into fine crumbs. Add melted butter and pulse until combined. Divide the crumbs/crust in individual jars or glasses. Press crumbs to form a crust. Chill in freezer for 10 minutes or chill for at least an hour before pouring filling over it. You can also use a 9 inch springform cake pan and bake it at 350 F for 10 minutes for a more sturdy crust.

CHEESECAKE:
8 oz cream cheese, softened
1/2 can condensed milk
1/2 tablespoon lemon juice
lemon zest
3/4 cup granulated white sugar
1/2 teaspoon vanilla extract
1 envelope Knox unflavored gelatin, dissolved in 2 tablespoons water and bloomed for 5 minutes.

1 1/2 cups heavy cream, whipped until stiff peaks form
3-4 ripe avocados peeled, pitted and cubed

In a bowl, mix cream cheese, condensed milk, lemon juice and lemon zest using a hand mixer. Add 1/2 teaspoon vanilla extract. Melt the gelatin in microwave for 15-20 seconds, then whisk into the cream cheese mixture. Add the avocados and beat until smooth and well combined. Fold whipped cream into the avocado mixture. Spoon/pour into the jars/glasses/pans with crust, spreading evenly. Refrigerate 3 hour or overnight. Garnish with graham cracker crumbs or whipped cream.

Sarah is back!!!

Long absence…long story.  Good news is…Sarah is back!!!

Will be posting more recipes soon…so glad to see folks still viewing my pages.

Making tonite my Firm Enough Bread Pudding…have to take care of stale Costco dinner rolls.  Might as well, enjoy them…

Even bringing one 9 x 13 pan to work…am sure the ladies will appreciate.

 

Sarah

BOB Recipe: Salted Caramel Ice Cream Topping

from: Essential Everyday
Product: Butter

BOB Recipe: Salted Caramel Ice Cream Topping
Active time: 15 minutes
Total time: 18 minutes
Amount: about 1 1/2 cups

1 cup firmly packed brown sugar
3/4 cup butter
1 1/2 tablespoons water
1 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract

In large saucepan over medium heat, combine sugar, butter, water and salt. Cook until melted and bubbly around the edge, stirring frequently. Continue cooking 2 minutes, stirring frequently. Remove from heat, stir in baking soda and vanilla. Stir until caramel darkens in color (about 1 – 2 minutes). Let stand 1 minute; serve over ice cream.

Note: Caramel topping will harden slightly when poured over ice cream.

BOB Recipe: Apple Shortbread Crumble

from: Essential Everyday
Product: Butter

BOB Recipe: Apple Shortbread Crumble
Active time: 15 minutes
Total time: 50 minutes
Amount: 24 bars

2 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, softened
1 21 oz can apple pie filling

In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Reserve 1 cup crumb mixture; press remaining mixture into bottom of a greased 8 x 8 inch baking dish. Top with apple pie filling; sprinkle reserved crumb mixture over pie filling. Bake in a preheated 375 F oven 28 – 32 minutes or until lightly browned.

BOB Recipe: Frosted Flake Strawberry Smoothies

from: Essential Everyday
Product: Frosted Flakes Cereal

BOB Recipe: Frosted Flake Strawberry Smoothies

Active time: 15 min
Serving: 2

1 cup Frosted Flakes
1/2 cup skim milk
1 6 oz container low fat strawberry yogurt
1/2 cup frozen blueberries
1/2 cup banana slices
1 teaspoon honey

In small bowl, combine cereal and milk, soak 3 – 5 minutes or until soggy. Transfer soggy cereal and milk to a blender; add remaining ingredients. Cover; blend on high speed about 30 seconds or until smooth, scrape sides as needed. Dividew between 2 glasses; serve immediately.

BOB Recipe: Bayou Stir

from: Glory Foods
Product: Collard Greens

BOB Recipe: Bayou Stir

1 lb. large shrimp, peeled, deveined
1/4 cup vegetable oil
2 cups red onion, diced, 1/2″
1 ea. red bell pepper, diced, 1/2″
1 cup clam juice
1 tablespoon tomato paste
1 27 oz can Glory Foods Collard Greens, drained
1 15 oz can cut okra, drained
1/2 tablespoon Gumbo file powder
salt and pepper to taste
hot sauce to taste
2 cups rice, cooked

Heat the oil in a large skillet and add the onions and peppers and cook for 2 minutes. Add the shrimp and cook until shrimp are pink on both sides, but not completely done. Add the tomato paste and cook until the paste begins to brown. Add enough clam juice to coat the bottom of the skillet and stir to remove the browned tomato paste from the pan. Add the remaining clam juice, collard greens, okra and quickly heat. Remove from heat and add the gumbo file powder. Season with salt, pepper and hot sauce. Serve over rice with homestyle corn bread. Serves 6 to 8.

BOB Recipe: Oatmeal Cranberry White Chocolate Chunk Cookies

from:  Ocean Spray
Product:  Craisins (Dried Cranberries)

BOB Recipe:  Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6 oz) or 1 1/4 cups package Craisins
2/3 cup white chocolate chips or chunks

Preheat oven to 375 F.  Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.  Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

BOB Recipe: One Bowl Chocolate Frosting

 

from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  One Bowl Chocolate Frosting

Microwave 4 squares Bakers unsweetened baking chocolate in large microwavable bowl on High 2 minutes.  Stir until chocolate is completely melted.  Cool 5 minutes or to room temperature.

Add 1 pkg (16 o) powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tsp vanilla; beat with electric mixer on low speed until well blended.  Gradually add 1/3 cup milk, beating until well blended.  Makes 3 cups or enough to frost top and sides of 2 (8 or 9 inch) layers; top and sides of 13 x 9 inch cake; tops of 3 (8 or 9 inch) layers; or 18 to 24 cupcakes.

BOB Recipe: Hot Fudge Sauce

 

from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  Hot Fudge Sauce

Pre:  10 minutes

1 pkg. (8 squares) Bakers Unsweetened Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
1/2 cup milk
2 cups sugar
1 tsp vanilla
1/2 cup whipping cream

Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted.  Stir until chocolate is completely melted.

Add milk, cream and sugar; stir until well blended.  Microwave 5 minutes or until mixture is thick and sugar is completely dissolved, stirring after 3 minutes.  Stir in vanilla.  Store in refrigerator.  Makes 3 1/2 cups or 28 (2 tbsp) servings.

To warm sauce: Spoon sauce into microwavalbe bowl or measuring cup.  Microwave on High 2 minutes or just until heated through, stirring after each minutes.

BOB Recipe: Caramel Brownies and Chocolate Bliss Brownies

from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  One-Bowl Brownies

4 squares Baker’s Unsweetened Chocolate
3/4 cup (1 1/2 sticks) margarine or butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 350 F (325 for glass baking dish).

Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted.  Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended.  Mix in eggs and vanilla.  Stir in flour and nuts until well blended.  Spread in greased foil-lined 13 x 9 baking pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.  DON’T OVERBAKE.  Cool in pan.  Cut into squares.  Make 24 fudgy brownies.

Top of Stove Preparation:  Melt chocolate and margarine in heavy saucepan on very low heat, stirring constantly.  Continue as above.

Brownie Variations:

CARAMEL BROWNIES:  Prepare and bake brownies as directed.  Microwave 1 pkg. (14 oz) Kraft Caramels and 2 tbsp milk in microwavabl bowl on High 1 1/2 minutes.  Stir until caramels are completely melted.  Gently spread over brownie in pan.  Sprinkle with 1 1/2 cups semi-sweet chocolate chunks.  Cool completely before cutting into squares.

CHOCOLATE BLISS:  Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts.  Spread into prepared pan and bake as directed.