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2011-Lonnie's Favorite Recipes

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2011-Lonnie's Favorite Recipes - Page Text Content

S: Lonnie & Reesha's Book of Recipes - Volume 1

FC: Our

1: This Cookbook is inspired by all of the talented ideas of Lonnie and Reesha. | December 2010 | 1

2: Table of Contents | Vegetable Qucihe Creme Brulee French Toast Guacamole Crab-Stuffed Mushrooms Baked Brie en Croute Spinach Bread Bowl Dip Famous Dave's Kickin' Mac & Cheese Broccoli Casserole Turkey Brine Banana Walnut Bread Pumpkin Bread Cheesecake Factory Shrimp Scampi Chicken Cacciatore Chicken Francaise Crock Pot Chili Chicken Tikka Masala Lonnie's Famous Alfredo Sauce German Chocolate Cheesecake Chocolate Chip Cookie Dough Cheesecake White Chocolate Raspberry Truffle Cheesecake Pumpkin Cheesecake White Chocolate Candy Cane Cheesecake Peanut Butter Pie | Pages 4 5 6 7 8 9 10-11 12 13 14 15 16-17 18 19 20 21 22-23 24-25 26-27 28-29 30-31 32-33 34 | 2

3: A home is made of many rooms To rest, to sleep, to shower To play, and read, and talk to a lot, Do hobbies by the hour . But the Kitchen, ah, the Kitchen Is a room that's made of dreams Of fantasies created by A love of cooking schemes . To touch, to smell, to visualize The wonders that occur And then to taste, and then to taste Results of things that were . At one time just “ingredients,” In their places on the shelves But become a wondrous mixture As though transformed by elves . Yes, a home is made of many rooms Each one has it's pleasures But the kitchen is the best of all For finding hidden treasures | 3

4: Ingredients *1 pie crust *1 cup of spinach (fresh, cleaned and stemmed) *4 tbsp of water *1/4 tsp ground nutmeg *1 onion (chopped) [I also add green pepper] *2 tbsp butter *5eggs *1 cupMilk/ half and half/ heavy cream/ or cottage cheese *1 cup shredded cheddar cheese *salt *pepper *2tomatoes (thinly sliced). Directions 1. Preheat oven to 400 degrees F 2. Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. 3. In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture. 4. In a large skillet, sauté the onion and peppers with butter or margarine to taste. Sauté until the onions are soft and transparent. 5I. n a medium-size mixing bowl, beat eggs. Stir in the milk, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions, peppers, and tomatoes, and top entire concoction with the remaining cheese. 6. Bake at 350 degrees F for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice! | 4 | Vegetable Quiche

5: Creme Brulée French Toast | Cook Time: 40 min Yield: 8 to 10 servings Ingredients * 1/2 cup (1 stick) unsalted butter * 1 cup packed brown sugar * 2/3 cup sugar * 4 tablespoons corn syrup (or 5 tbsp of maple syrup) * 1 (8 to 9) inch round loaf country-style bread * 5 large eggs * 1 1/2 cups half and half * 1 teaspoon vanilla extract * 1 teaspoon Grand Marnier (or any brandy-based orange liqueur) optional * 1/4 teaspoon salt Directions 1. Melt butter in a small heavy saucepan over medium heat. MIx in brown sugar and 2 tbsp corn syrup, stirring, until smooth and sugar is dissolved. Pour into a 13 by 9 by 2-inch baking dish. | 2.) Remove crusts from bread, and arrange in the baking dish in a single layer, squeezing them slightly to fit. In a small bowl whisk together eggs, half and half, sugar, 2 tbsp corn syrup, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Cover and chill bread mixture, at least 8 hours, or overnight. 3.) Preheat oven to 350 degrees F. Remove the dish from the refrigerator, and bring bread mixture to room temperature. 4.) Bake uncovered, in middle of oven for 35 to 40 minutes, until puffed and edges are pale golden. | 5

6: a healthier treat | DIRECTIONS: 1. Place avocados in bowl and mash until chunky. Squeeze lime into avocado. 2. Add remaining ingredients and mix until desired consistency. | INGREDIENTS: 2 Fresh Avocados 1 lime wedge 1/2 teaspoon salt 2 tablespoon tomato, seeded and diced 1 1/2 tablespoons Fresh Jalapenos, diced fine 1 tablespoon red onion, diced fine 1 tablespoon cilantro, chopped | Fresh Guacamole | 6

7: 7 | Crab-Stuffed Mushrooms | INGREDIENTS: 1 cup crabmeat 1/2 cup cream cheese 1/2 cup fresh parsley leaves, chopped 1/2 cup red peppers or green onions, chopped 4 tablespoons Parmesan House Seasoning, recipe follows 10 white mushrooms caps, or 2 portobello mushroom caps 1/2 cup bread crumbs Nonstick cooking spray DIRECTIONS: Preheat the oven to 375 degrees F. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. | The perfect hors d'oeuvre

8: Ingredients * 1 sheet frozen puff pastry (package comes with 2 sheets) * 1 tablespoon butter * 1/4 cup chopped pecans or walnuts * 1 small (8-ounce) wheel Brie * 1/2 cup raspberry jam * 2 eggs, beaten Directions 1.) Preheat oven to 375 degrees F. 2.) Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers. | heavenly | Baked Brie en Croute | 8

9: appetizing | DIRECTIONS: Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables. | INGREDIENTS: *1 packet (1 ounce) Hidden Valley Original Ranch Dips Mix *1 container (16 ounces) sour cream *1 box (10 ounces) frozen chopped spinach, thawed and well-drained *1 can (8 ounces) water chestnuts, rinsed, drained and chopped *1 round loaf French bread *fresh vegetable sticks | Spinach Dip Bread Bowl | 9

10: 10 | Sides

11: Kickin' Mac & Cheese | Dave's Cheesy Macaroni and Cheese INGREDIENTS 1 box of stouffers mac-n-cheese thawed 1 cup of cut corn cup of jalapeno slices then chopped up 1tsp of parsley 1tbsp of brown mustard 1oz of parmesan shredded cheese 1oz of cheddar cheese shredded DIRECTIONS Empty mac-n-cheese into mixing bowl; stir in corn, jalaenos, parsley, mustard, and cheesesBake in oven at 350 degrees for 30 minutes or until temperature of item reaches 165 degrees or more | 11

12: 12 | Reesha Brodeur | Broccoli Casserole | INGREDIENTS: 3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained 3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided 1/4 cup (1/2 stick) butter or margarine, melted DIRECTIONS: HEAT oven to 350F. MIX broccoli, VELVEETA and half the cracker crumbs until well blended. SPOON into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture. BAKE 45 min. or until heated through. | 350 | 45 min | Broccoli Casserole

13: Turkey Brine | 13 | INGREDIENTS 2 Jalapenos, minced with the seeds 2 Oranges, cut in half 1 can frozen Orange Juice 2 Lemons, cut in half 1 cup yellow Onion, chopped 1 cup brown sugar 1 cup Kosher salt 2 Tbsp chopped garlic 1 Tbsp chili powder 1 Tbsp cumin 1 Tsp oregano Olive oli & Emeril's Essence DIRECTIONS * Combine all ingredients (except for the Olive Oil & Essence) with one gallon of water. Be sure to squeeze the juice from the Oranges & Lemons when you add them. * Place the turkey or chicken in a large plastice bag (a trash bag can be used). Place in a roasting pan. Try to make sure the turkey is completely submerged in the brine. Put in the refrigerator for at least 24 hours. * Remove the bird from the brine. Pat dry with paper towels & then rub bird with Olive Oil & sprinkle with Emeril's Essence. * Cook accordingly to the amount of time needed for bird. (Cut recipe in half for chicken)

14: Ingredients: 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup) 1/2 cup toasted walnut pieces Directions: Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F. In a standing mixer fitted with the paddle attachment or with an electric hand- held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day. | ...a perfect snack | Banana Walnut Bread | 14

15: a great treat after carving pumpkins | DIRECTIONS: Preheat the oven to 325 degrees F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes. | INGREDIENTS: 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds | Pumpkin Bread | 15

16: INGREDIENTS: 2 tablespoons butter 1 tablespoon olive oil 1 pound shelled and deveined (leave tail on) cooked jumbo shrimp Seasoned salt and garlic pepper to taste 4 garlic cloves, pressed OR minced 3/4 cup cup white wine (Sauvignon Blanc, French Columbard OR other) 1 1/4 cups whipping cream 1/4 cup finely minced fresh parsley 1 to 1 1/2 tablespoons instant blending flour (Wondra) 1 1/2 cups diced fresh tomatoes (squeeze out as much juice as possible prior to chopping tomatoes) 1/3 cup finely chopped fresh basil 1 package (9 ounces) angel hair pasta, cooked, drained and tossed with butter and Parmesan cheese | 16 | Cheesecake Factory Shrimp Scampi

17: "There is no love sincerer than the love of food." ~George Bernard Shaw | Lonnie Waldron's Adaptation | Cheesecake Factory Shrimp Scampi | In a large (12-inch) skillet, heat butter and oil over high heat until hot and bubbly; do not allow to burn. Add shrimp, a sprinkling seasoned salt and garlic pepper and 1/2 of garlic. Saute, stirring often, 1 to 1 1/2 minutes. Remove shrimp to a plate, leaving any liquid in skillet. Add wine to skillet along with remaining garlic. Cook, stirring occasionally, over high heat 2 to 3 minutes to reduce wine a little. Add cream and parsley and continue cooking, stirring occasionally, over high heat 3 to 4 minutes. Quickly whisk in flour until smooth and continue whisking until bubbly, cooked and thickened, about 1 minute. Stir in diced tomatoes and basil. Cook another 1 to 2 minutes. Taste for seasoned salt and garlic pepper and add more, if necessary. Stir in shrimp. Serve with hot buttered angel hair pasta tossed with Parmesan cheese. Makes 2 to 3 servings. | 17

18: 18 | Chicken Cacciatore | INGREDIENTS: 4 large skinless boneless chicken breast halves (2 pounds total) 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 cup all purpose flour, for dredging 3 tablespoons olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 ( 28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 3 tablespoons drained capers 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves DIRECTIONS: Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve. | amazing

19: delicious ! | DIRECTIONS: Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices. | INGREDIENTS: 4 large skinless boneless chicken breast halves (2 pounds total) 1/2 cup vegetable oil 1 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/2 stick (1/4 cup) unsalted butter 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced 1/4 cup chopped fresh flat-leaf parsley | Chicken Francaise | 19

20: INGREDIENTS: 2 (16) oz cans kidney beans, drained 2 (14) oz cans tomatoes, cut up 2 lbs ground beef, browned and drained 1 large onion 1 green pepper 1 red pepper* 2 tablespoons minced garlic 3 tablespoons chili powder (or to taste) 1 teaspoon black pepper 1 teaspoon cumin 6 oz jar sliced jalapenos (with juice) 2 teaspoons Tabasco (or to taste) 8 oz mushrooms 1 12 oz can of sliced olives 2 hand fulls raw pinto beans Soak pinto beans overnight in water to cover. In the morning, bring to a boil, then reduce heat and simmer for about 90 minutes. Add all ingredients into a Crock-Pot and set on high for the first hour; then reduce heat to low and continue to cook for 5 hours. If you prefer a more soupy chili, add a half can of tomato | Amazing Chili | Crock Pot Chili | 20

21: Our Favorite Indian Dish | 1 tablespoon tomato paste 1 tablespoon garam masala 1 (28-ounce) can crushed tomatoes 2 teaspoons sugar 1/2 teaspoon table salt 2/3 cup heavy cream 1/4 cup chopped fresh cilantro leaves (optional) 1. For the chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. 2. For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet orbroiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. | CHCIKEN TIKKA 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 1 1/2 pounds boneless, skinless chicken breasts , trimmed of fat 1 cup plain whole-milk yogurt 2 tablespoons vegetable oil 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 1 tablespoon grated fresh ginger MASALA SAUCE 3 tablespoons vegetable oil 1 medium onion, diced fine (about 1 1/4 cups) 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2 teaspoons grated fresh ginger 1 fresh serrano chile, ribs and seeds removed, flesh minced (leave ribs and seeds for a spicier dish) | Chicken Tikka Masala | 21

22: 22

23: Name | Lonnie's Famous Alfredo Sauce | 1 tsp olive oil, 1 Tsp minced garlic, 1 Tbsp white pepper 1 Tbsp salt (preferably kosher) 1 tbsp of butter 1/8 cup of wine 3 cups of heavy cream 1 cup shredded parmesan Heat the oil over medium heat in a sauce pan. Once the oil has heated up add the garlic. Note: make sure you don't burn the garlic or you will have to start again. Your looking for a golden brown color. Deglaze the pan with the wine. Immediately add the heavy cream and stir with a whisk. Increase heat to medium-high while stirring constantly. Bring cream to a boil and continue to stir so it does not boil over. Boil until the cream starts to thicken. Once the cream reaches a thin gravy consistency reduce heat to low. Add the half of the cheese and stir till dissolved then stir in the rest of the cheese. When cheese is dissolved the sauce should be thick(use more cheese if necessary), add the salt and pepper (add more if needed). Finally stir in butter. | His secret recipe | 23

24: 1. FOR CHEESECAKE: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside. 2. FOR CHOCOLATE CAKE: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. 3. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 " springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425F oven for 15 minutes. 4. Reduce oven temperature to 350F and continue baking 55 to 60 minutes. 5. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled. 6. Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with 7. Chocolate Glaze. Spread top evenly with German Chocolate Topping. 8. efrigerate until serving time. Garnish with whipped cream, if desired. 9. FOR CHOCOLATE GLAZE: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake. 10. FOR GERMAN CHOCOLATE TOPPING: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. | The Cheesecake Factory's German Chocolate Cheesecake | 4 oz cream cheese, softened and cut into chunks cup granulated sugar 2 eggs cup dairy sour cream 1 tspn vanilla extract CHOCOLATE GLAZE: cup semi-sweet chocolate chips 2 tbsp whipping cream GERMAN CHOCOLATE TOPPING: 2 egg yolks 2/3 cup granulated sugar 1/3 cup butter, cut into small pieces 2/3 cup whipping cream | INGREDIENTS: | CHOCOLATE CAKE: 4 oz unsweetened chocolate cup (1 stick) butter 2 cup granulated sugar 4 eggs 2 tspn vanilla extract 1 cups all-purpose flour 1 qty Chocolate Glaze for sides 1 qty German Chocolate Topping whipped cream for garnish (optional) | RECIPE: | 24

25: Our first gourmet cheesecake | 25

26: Tastes like heaves | INGREDIENTS: CRUST: 1 cup graham cracker crumbs 3 tablespoons sugar cup butter, melted CHEESECAKE: 24 ounces cream cheese, softened cup sugar 1 teaspoon vanilla extract 3 eggs 1 cup chocolate chip cookie dough | 26 | Chocolate Chip Cookie Dough Cheesecake

27: Lonnie Waldron | Chocolate Chip Cookie Dough Cheesecake | Combine crumbs, sugar, and butter; press onto bottom of 9- inch springform pan. Bake at 350F, 10 minutes. Combine cream cheese, sugar and vanilla, mixinf at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Drop cup of cookie dough by level teaspoonfuls into cheesecake batter; fold gently. Pour into crust. Dot with level teaspoonfuls of remaining cup cookie dough. Bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F; continue baking for 30- 40 minutes. Losen cake from rim of pan. Chill. | 450/250 | 10/40 min | 8 | 27

28: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | INGREDIENTS: CRUST 1 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed) 1/3 cup margarine, melted FILLING cup raspberry preserves cup water 4 x 8 oz pkgs cream cheese 1 cups granulated sugar cup sour cream 2 tspn vanilla extract 5 eggs 4 oz white chocolate, chopped into chunks GARNISH 2 oz white chocolate, shaved whipped cream | 28

29: Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about " of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with cup water in a medium microwave-safe bowl. Heat for 1 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. -- Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475F, then turn the oven down to 350F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. | The Cheesecake Factory's White Chocolate Raspberry Truffle | 29

30: The Cheesecake Factory Pumpkin Cheesecake | Preheat the oven to 350F. Make the crust by combing the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about of the way up the sides of the springform pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow allow cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cute the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. | CHEESECAKE: 24 ounces cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 1 cup canned pumpkin 3 eggs teaspoon cinnamon teaspoon nutmeg teaspoon allspice Whipped cream, for serving | CRUST: 1 cups graham cracker crumbs 5 tbsp butter, melted 1 tablespoon sugar | INGREDIENTS: | RECIPE: | 30

31: 31

32: Lonnie Waldron | White Chocolate Candy Cane Cheesecake | COOKING INSTRUCTION: 1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min. 2. Beat cream cheese and remaining cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pout over crust. 3. Bake 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator. | 325 degrees F | 45 - 50 minutes | 8 | 32 | White Chocolate Candy Cane Cheesecake

33: Mmmm ..Delicious | a nice holiday treat | INGREDIENTS: 1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter, melted 24 ounces cream cheese [3(8ounce) packages], softened 1 cup of sugar 3 eggs 4 (1 ounce) squares BAKER’s Premium White Baking Chocolate, melted 1 teaspoon peppermint extract 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed cup chopped candy canes. | 33

34: Peanut Butter Pie | INGREDIENTS: 1 cup Jif® Creamy Peanut Butter 1 (8 oz.) package cream cheese, softened 1/2 cup sugar 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided 1 prepared chocolate pie crust 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping DIRECTIONS: 1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. 2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers. 3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve. | 34

35: “Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” | “Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” | 35

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Reesha Brodeur
  • By: Reesha B.
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  • Title: 2011-Lonnie's Favorite Recipes
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  • Started: over 7 years ago
  • Updated: over 6 years ago