Cherry Cheesecake Dessert
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
Filling:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1 can cherry pie filling
In a small bowl, combine the cracker crumbs and sugar; stir in the butter. Press into a greased 8 inch square baking dish. Set aside.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add the eggs, beat on low speed just until combined. Pour into crust. Bake at 350º for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top. Makes 9 servings
Vegetable-Cheddar Quiche
1 refrigerated pie crust, softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 ounces)
2 tablespoons all-purpose flour
2 cups frozen bell pepper and onion stir-fry, thawed, drained and patted dry
1 can (4 ounces) mushroom pieces and stems, drained
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 425º. Place pie crust in 9-inch glass pie plate for one-crust filled pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of a wooden spoon.
In a large bowl, toss cheese and flour to coat. Add stir-fry vegetables and mushrooms; toss to mix. Remove partially baked crust from oven; reduce oven temperature oven temperature to 375º. Spoon cheese mixture into partially baked crust. Beat remaining ingredients with a wire whisk until well blended. Pour over cheese mixture.
Bake at 375º for 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving. 6 servings.
Ham and Cheese Strata
12 slices white bread, crusts removed
1 pound fully cooked ham, diced
2 cups (8 ounces) shredded cheddar cheese
6 eggs
3 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup butter, melted
1 cup crushed cornflakes
Place six slices of bread in the bottom of a 9 x 13 inch baking dish. Top with ham and cheese. Cover with remaining bread.
In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350º for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 8-10 servings.
