These cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled.
Just a little warning, once you try these, there’s no going back, absolutely mouthwatering and scrumptious!
INGREDIENTS:
*42 Oreos, 30 left whole and 12 coarsely chopped
*2 pounds (32 ounces) cream cheese, softened
*1 cup granulated sugar
*1 teaspoon vanilla extract
*4 large eggs, lightly beaten
*1 cup sour cream
*pinch of salt
PROCEDURE:
Preheat oven to 275°. Line standard cupcake pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt.
Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
Nom nom nom...
Just a little taste of heaven <3
ENJOY!
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*STRAWBERRY SHORTCAKE REVISED*
Is it your friend's, co-worker's or someone in your family's birthday, and you would like to bake that unique cake for him or her, but you are torn between baking a chocolate, carrot or vanilla cake? Cupcakes or a pan cake? With all the choices out there to chose from, what will you make?
I highly reccommend an easy-to-bake and delicious, all around favorite, strawberry shortcake. Tender yellow cake with layers of vanilla pudding, cool whip and fresh strawberries. Best served after chilling in the fridge overnight, but the wait is well worth it! Whip this up for your next BBQ or party, and wait for the oohs and ahhs to rain down, you domestic goddess, you.
INGREDIENTS:
*3 cups all-purpose flour
*2 1/2 cups sugar
*1 1/2 cups shortening (half margarine or butter, softened, if desired)
*1 1/2 cups milk
*5 teaspoons baking powder
*1 1/2 teaspoon salt
*1 1/2 teaspoon vanilla
*5 eggs
A pack (which contains 4) of Snack Pack vanilla pudding
1 16oz cool whip
Fresh strawberries, sliced.
PROCEDURE:
Position a rack in the center of the oven, and heat the oven to 350°F. Butter and flour (or you can use PAM baking spray) two 8-inch round (or one square) cake pan.
Beat ALL ingredients in a large bowl on medium speed, scraping bowl constantly, until blended, about 40 seconds.
Beat on high speed, scraping bowl occasionally, 5 minutes.
Pour batter into pan(s)
Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 10 minutes; remove from pans. Cool completely.
Once cake has cooled off, use your hands to crumble and tear it all into small pieces.
Add a 2 inch layer of the crumble to the bottom of a container or bowl.
Add 2, out of the 4, pudding packs on top of crumble.
Add a generous amount of cool whip on top of the pudding.
Add slices of fresh strawberries on top of the cool whip.
(THINK LAYERS!)
REPEAT! Above steps.
ENJOY!!!!
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* BANANA NUT CAKE *
Whip up banana nut cake in no time with this quick and easy recipe. I personally really like the taste and texture of this bread, very moist cake, perfect for using up overripe bananas. Not only are they easy to mash but they do have an outstanding flavor (instead of throwing them out) Best if made a day before serving. I've made it several times and people rave about it. It is very easy to make. If any lasts until day 2, I warm it up in the microwave for about 8 seconds and add just a tad of butter and it's like eating it fresh out of the oven again. This bread doesn't last long, that's for sure!!!!
INGREDIENTS:
*3 cups all purpose flour
*2 2/3 cups sugar*1 cup shortening
*4 mashed bananas
*1 cup buttermilk
*2 teaspoons baking powder
*2 teaspoons baking soda
*1 1/2 teaspoon salt
*4 eggs
*1 cup finely chopped nuts
PROCEDURE:
Heat oven to 350 degrees. Mash all 4 peeled bananas in a seperate plate.
Beat on high speed , scraping bowl occasionally, for apx 3 minutes. Then add nuts.
Spoon into pans.
Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely.
ENJOY!
