This is delicious as it is easy: Tiramisu Cheesecake (from the Kraft Food and Family magazine, Winter 2006 issue)Prep time: 20 min.; Total: 4 hours, 5 minutes, including refrigerationIngredients:1 box (12 oz) Nilla Wafers (about 88 wafers), divided5 tsp. Maxwell House Instant Coffee, divided4 pkg. (8 oz each) Philadelphia Cream Cheese, softened1 cup sugar1 cup Breakstone's or Knudsen Sour Cream4 eggs1 cup thawed Cool Whip Whipped Topping2 Tbsp. unsweetened cocoa powderPREHEAT oven to 325 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafters (44) on bottom of prepared pan. Dissolve 2 tsp of the coffee granules in 2 Tbsp. of hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in 1 Tbsp. hot water. Remove 3 1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.BAKE 45 min or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; sprinkle with cocoa. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.*Save 60 calories and 9g fat per serving by preparing as directed with Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, Breakstone's Reduced Fat or Knudsen's Light Sour Cream and Cool Whip Lite Whipped Topping.
Thanks I love anything with Coffee in it!!! I"ll try it!!!!! Susan
We usually have an open house for our congregation as well. With Warren serving a vacancy, we aren't sure when we're going to have it this year...still looking at the calander. If we squint really hard we just might find a few hours...maybe.I usually do a cheeseball, a fruit plate with dip, christmas cookies & candies, and a couple of types of bread (plus apple cider, hot coco, and coffee)...I'll check back here for more yummy recipes. I could use something NEW this year!Andie
Corn dip2 c LIGHT mayo or miracle whip (the reg. variety leaves too much oil on top)1 can mexicorn1 jar pimentos (drained)- can leave these out if your in a pinch!1/4 cup grated parmesan cheese1 c shredded mont. jack cheeseMix all and bake for 20 min or until heated through and serve with Fritos Scoops. Can put in a pie plate and then onto larger platter surrounded by chips... I use a pampered chef pretty pie stone thingy- or a sq. pyrex if looks don't matter! :) Hope you like it!
We hosted an open house in 2006 that was really fun. I think we are going to do this bi-annually. Here is a link to the Parsonage open house menu, and some pics... about half way down the page... have fun planning! Shawn <><http://shawntheparsonswife.blogspot.com/search?updated-min=2006-01-01T00%3A00%3A00-06%3A00&updated-max=2007-01-01T00%3A00%3A00-06%3A00&max-results=12
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