No Bake Italian Cake

<from Wrap You Skinny With Tonya>

No Bake Italian Cake

No-Bake Italian Cake

Ingredients

• 1 14-oz. can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 c crushed pineapple, un-drained
• 40-50 vanilla wafers
• 1 8-oz. carton light cool whip, thawed
• 2 cups sweetened, flaked coconut
• 12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

Simply Delicious

                                  

Note: I got this recipe on Facebook and had to try it. I used a more-or-less 7x10 dish that came with a cover so I broke some of the wafers in half to fill the pan. It worked :)

Cheese Ball with Attitude

There is nothing "cheesy" about this non-traditional version of the traditional appetizer or snack except the abundance of cheese and other goodness inside. Serve with crackers of your choice (preferably those which are a bit more sturdy). Great with a glass of vino, a stein of brew or your favorite beverage. Simply delicious.

                                                             

Cheese Ball

Totally tasty yummy deliciousness

Ingredients:

Cheese Ball

• 1 pkg of Neufchatel cheese
• 3/4 pkg shredded medium or sharp cheddar cheese (about 1 1/2 c or so)
• 1/4 diced medium sweet onion (approx. 1/4 c)
• 1/4 c grated Parmesan or Parmesan/Romano cheese
• 1 tsp red pepper flakes or a dash of Tabasco Sauce (if desired)
• 1 tsp Worcestershire Sauce (if desired)

Topping

• 1/2 small single serving pkg of cheddar cheese Sunchips, crushed
• 1/4 c dried parsley flakes
• 1/2 c finely chopped pecans

I prefer Neufchatel to Cream Cheese because of the lower calorie count and the fact that it's softer and easier to work with, requiring no softening.

1. Mix all cheeses and onion (and pepper flakes and Worcestershire sauce, if desired), first with a wooden spoon to smush it together and then with your hands (yes, it will be messy). 
2. Quickly shape into 2 smooth round balls of roughly the same size. Let sit while preparing the topping.
3. In a pie plate (or dish with sides), mix topping ingredients together. 
4. Roll the cheese balls in the topping to cover completely. 
5. Wrap in cling wrap or place in a Ziploc bag and store in the fridge until serving time. If possible, let flavors blend by not serving for at least 4 hours or overnight. Keeps well for up to a week, if refrigerated in Ziploc bag.

SO much tastier than the supermarket variety, and just think -  you made it all by yourself!

Decadent Chocolate Peanut Butter Cheesecake

I am always browsing online for interesting recipes to share with my friends and readers. Yesterday, I came across this little gem from BHG. Definitely not for the faint of heart or those of us who are dieting (ahem) but certainly something very special to make for a very special occasion. Drool along with me over this "Decadent Chocolate Peanut Butter Cheesecake." Can we say "Yum," boys and girls?

Decadent Chocolate Peanut Butter Cheesecake

Ingredients 

• 18 chocolate graham cracker squares, finely crushed ( 1-1/c c)
• 1/2 c butter, melted
• 2 tbsp sugar
• 2 8 oz pkgs cream cheese, softened
• 1 c creamy peanut butter
• 1/4 c sugar
• 3 eggs
• 1 1/2 c semisweet chocolate pieces
• 2 tbsp milk
• 1/2 tsp vanilla
• Peanuts (optional) 

Directions

1. Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside.
2. In bowl, beat 1 pkg of cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 c sugar until combined. Fold in 1 lightly beaten egg; set aside.
3. In saucepan, stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese and add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into the pan. Carefully spread the peanut butter mixture over this layer. Evenly spread with the remainder of the chocolate mixture.
4. Bake 45 minutes of until top is set when lightly shaken. Outer 2 inches of the pan will look dry and slightly puffed; the center will look darker and wet. 
5. Cool in pan on rack for 15 min. Use a small sharp knife to loosen crust from sides. 
6. Cool completely on rack. Cover and chill in fridge for 4 hours. 
7. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts and/or additional chocolate chips. 

Makes 16 servings.

•