Philadelphia Vanilla Mousse Cheesecake

Yum! this fabulously easy cheesecake is one of the best recipes that Kraft has recently released. Sure to become a classic.

Philadelphia Vanilla Mousse Cheesecake


What You Need
40 NILLA Wafers, crushed (about 1-1/2 cups)
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It

HEAT oven to 325ºF.

MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.


Size-Wise
Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

Vanilla Bean Mousse Cheesecake
Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.

Special Extra
Garnish with fresh berries just before serving.

This recipe and photograph are the property of Philadelphia / Kraft and can be viewed on their website at: http://www.kraftrecipes.com/recipes/philadelphia-vanilla-mousse-cheesecake-115039.aspx

IHOP New York Cheesecake Pancakes Copycat Recipe

This copycat recipe created by the Food Network is wonderful. Just like the original. Great recipe to have on hand for special occasion breakfast and brunch. Great use for those delicious plump strawberries at the local farmer's market.

Almost Famous Cheesecake Pancakes

Ingredients

* 1 1/2 cups strawberries, hulled and sliced
* 2 tablespoons seedless strawberry jam
* 11/4 cups all-purpose flour
* 11/4 cups buttermilk
* 1 large egg
* 1/4 cup vegetable oil
* 1/4 cup granulated sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* Pinch of salt
* 2 cups chopped frozen cheesecake
* Cooking spray
* Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions

Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.

Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

Photograph by Charles Masters. Recipe and photograph are the property of Food Network and can seen on their website at:

Super Easy Chocolate Cream Pie

This super easy chocolate cream pie can be whipped up in minutes and is a simple weeknight dessert.

Super Easy Chocolate Cream Pie

Directions

Beat 8 ounces softened cream cheese, 1/2 cup sugar, 1/3 cup cocoa powder, 1/3 cup milk and 1 teaspoon vanilla extract until fluffy. Spread in a chocolate cookie crust. Beat 1 cup heavy cream with 2 tablespoons sugar until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

Photograph by Antonis Achilleos. This recipe and the photograph and the property of Food Network and can be viewed on their website at:

Thai Pork and Noodles

This is a delicious and inexpensive meal created by the Food Network kitchens. It is a great use for a bumper crop of cilantro in the herb garden!

Thai Pork and Noodles

Ingredients

* 1 pound thin boneless pork chops, fat trimmed
* 8 ounces wide Thai rice noodles
* 1 cup fresh cilantro (leaves and stems)
* Finely grated zest and juice of 1 lime
* 2 slices peeled ginger
* 2 cloves garlic, smashed
* 3 red jalapeno peppers, seeded and roughly chopped
* 2 shallots, roughly chopped
* 3 tablespoons fish sauce
* 2 tablespoons packed light brown sugar
* 4 tablespoons peanut oil
* 1/4 pound green beans, split lengthwise and cut into pieces

Directions

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.

Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 60 mg; Sodium 1,210 mg; Carbohydrate 61 g; Fiber 3 g; Protein 22 g

Photograph by Antonis Achilleos. Recipe and picture are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-pork-and-noodles-recipe/index.html

Romano's Macaroni Grill Rosemary Bread Copycat Recipe

This is a wonderful copycat recipe created by the Food Network kitchens. Great treat from the herb garden!

Rosemary Peasant Bread

1 1/4 ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt
freshly ground pepper

Stir the yeast, sugar and 1/4 cup warm water in large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook is using a mixer) until a dough forms.

Turn the dough onto a light floured surface and knead . dusting lightly with flour, if needed, until smooth and elastic, about 10 minutes. (or knead with the dough hook on medium speed, adding a little flour if the dough sticks to the bowl, for about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and allow to stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam side down on a prepared baking sheet. Repeat with the remaining dough , putting 2 balls on each sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat over to 400 degrees. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining rosemary. Continue baking until golden brown, about 10 minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.