Greek Cheesecake

INGREDIENTS
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
1/2 cup sugar
1 Tbsp. flour
2 cups Greek Strained Nonfat Yogurt
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
1/3 cup honey
1-1/2 tsp. ground cinnamon, divided

DIRECTIONS
Heat oven to 350ºF.

Unroll crust; cut into 8-inch square. Discard trimmings. Place in 8-inch square baking dish. Bake 10 min. or until lightly browned. Meanwhile, beat eggs, sugar and flour with mixer until light and fluffy. Blend in yogurt. Add Neufchatel, honey and 1 tsp. cinnamon; mix well.

Pour over crust; sprinkle with remaining cinnamon.

Bake 45 to 50 min. or until center is set. Serve warm or chilled.

Nutritional Information: per serving
Calories 160 Total fat 7 g Saturated fat 2.5 g Cholesterol 60 mg Sodium 130 mg Carbohydrate 19 g Dietary fiber 0 g Sugars 13 g Protein 6 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 4 %DV Healthy Living Information

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Sweet Potato Bread Pudding with Pecan Crumble

Words cannot express how absolutely fantastic this bread pudding is. It is beyond heavenly. The time and effort it takes to create this dessert is definitely worth it.

Sweet Potato Puree
Ingredients
2 large sweet potatoes, peeled and diced
4 tbsp double cream
1 tbsp honey
½ tsp cinnamon

Cook the sweet potatoes in a saucepan of water for 8-10 minutes until tender. Drain then mash to a smooth purée with a potato masher or an electric whisk.
Add all the remaining ingredients and combine well.

Sweet Potato Bread Pudding
Ingredients
2 tbsp. melted butter
4 large egg yolks
2 large eggs
3 cups heavy cream
1 cup packed brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
6 cups dried cubed French bread
1-1/2 cups Sweet Potato Puree (recipe above)

Preheat oven to 350 degrees. Grease a 10x13 baking dish with softened butter. Whisk the eggs and egg yolks in a large mixing bowl. Whisk the cream, brown sugar, vanilla and cinnamon. Add the sweet potato puree and mix well. Mix in the bread and let set until bread has absorbed the liquid, approximately 30 minutes. Pour into baking dish and top with pecan crumble (recipe below). Cook for one hour or until firm in the middle. Serve topped with Caramel Sauce (recipe below).

Pecan Crumble
Ingredients
1 cup flour
1 cup packed brown sugar
1 stick cold butter, diced
1/2 cup quick cooking oats
1/2 cup toasted and chopped pecans

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until combined.

Caramel Sauce
Ingredients
2 cups heavy cream
1/4 cup corn starch
1/2 cup packed brown sugar
1/2 cup Molasses (or Steen's pure cane syrup, which can only be purchased at http://www.steensyrup.com/)

In a sauce pan mix all of the ingredients. Cook over med-high heat until thickened.

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Crockpot Cake

Anytime we have a dinner party, this is a request for my friend Julie to bring (which she does), and its always a hit. Its soooo good and so darn simple! Serve it with some vanilla ice cream and drizzle it with some chocolate and caramel syrup!

INGREDIENTS
1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

DIRECTIONS
Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover. Don't lift the lid for the duration of the cook time.
Cook 3-4 hours on high or 6-8 hours on low.

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Chocolate Candy Peanut Butter Cookies

INGREDIENTS

1 can (14 ounces) sweetened condensed milk

3/4 cup peanut butter

2 cups Original Bisquick mix

1 teaspoon vanilla

Sugar

36 Hershey's Kisses

DIRECTIONS

Heat oven to 375 degrees.  Mix milk and peanut butter in a large bowl until smooth.  Stir in Bisquick and vanilla.  Shape dough into 1-1/4 inch balls.  Roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes or until bottoms of cookies just begin to brown.  Immediately press 1 milk chocolate candy into top of each cookie.  

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