RecipeTips.com

Meal Plan: January 8 - 14, 2012


Shrimp Scampi Recipe

Submitted by RecipeTips.com
Under $3.00 per serving. Succulent shrimp are simmered in a light garlic butter sauce. Serve with orzo or rice.
Shrimp Scampi Recipe
PREP: 5 minutes
COOK: 5 minutes
Serving Description: Makes 4 servings.
Servings:
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Ingredients
  • 1/4 cup (1/2 stick) butter
  • 1 pound shrimp, peeled and deveined
  • 1 green onion, finely chopped
  • 2 teaspoons McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Parsley Flakes
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 2 tablespoons white wine %3cu%3eor%3c/u%3e 1 tablespoon lemon juice
Directions
1. Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice.

2. Serve over cooked orzo, pasta or rice, if desired.Test Kitchen Tip: Prepare as directed, substituting 2 teaspoons McCormick® California Style Minced Garlic made from Fresh Garlic for the minced garlic.

Garlic Butter Orzo Recipe

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Ingredients
  • 1 cup orzo, cooked
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
Directions
Place orzo in a serving bowl and set aside. Melt butter in a 12" skillet over medium-high heat: sauté garlic until golden brown. Remove for heat; add lemon juice, stirring well. Pour over orzo; add parsley and toss. Makes 4 to 6 servings.

Oven Roasted Broccoli 3 Recipe

Submitted by RecipeTips.com
Simply seasoned with garlic, salt and pepper, this roasted broccoli will be a hit. Don't overcook so that the broccoli gets mushy, keep it crisp tender.
Oven Roasted Broccoli 3 Recipe
Servings:
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Ingredients
  • 2 cups broccoli florets
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • salt and pepper, to taste
Directions
Toss broccoli with olive oil, garlic, salt and pepper. Roast at 400° for 20 minutes.

Almond Pound Cake Recipe

Submitted by RecipeTips.com
Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert.
Almond Pound Cake Recipe
PREP: 15 minutes
COOK: 1.5 hours
READY IN: 2 hours
Container: tube pan, mixer, serving platter
Serving Size: slice
Servings:
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Ingredients
  • 3 cups sugar
  • 3 cups cake flour
  • 6 eggs
  • 1 cup butter
  • 1/2 pint non-dairy whipped cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 3/4 cup almonds sliced, untoasted
Directions
  • Preheat oven to 300°F.
  • Grease and flour tube pan.
  • Cream butter and sugar in mixer.
  • Add eggs one at a time making sure each one is incorporated before adding the next.
  • Add flour and cream alternately.
  • Add vanilla and almond extracts.
  • Sprinkle almonds on top.
  • Place in the oven and bake for 90 minutes.
  • Allow to cool in the pan for 30 - 40 minutes.
  • Invert onto serving platter when cool.
  • Serve as is or top with non-dairy whipped topping and garnish with almonds.

Asian Beef Casserole Recipe

Quick throw together meal that is delicious!
Asian Beef Casserole Recipe
Ingredients
  • 1 pound ground beef
  • 1 onion, chopped
  • 3/4 cup uncooked rice
  • 4 tablespoons soy sauce
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1/4 cup water
Directions
Brown ground beef and onion. Drain and put into casserole dish. Add remaining ingredients and stir until combined. Place covered casserole dish into a preheated 350 degree oven and bake for 1 1/2 hours. Makes 4-6 servings.

* Note - may also use instant rice and cook for 30 minutes.


Green Beans and Almonds Recipe

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Ingredients
  • 1 package frozen french cut green beans or 2 cans of french style green beans (16 ounce package)
  • 1/4 stick butter
  • 1 can water chestnuts, drained and chopped (8 ounce can)
  • 1/2 cup slivered almonds, toasted
Directions
1) Cook frozen beans according to package directions. If you are using canned beans cook until heated through.

2) Drain beans, add butter and heat until butter melts. If you prefer you can melt the butter and brown lightly before you add the green beans (personal preference).

3) Fold in water chestnuts and heat through.

4) Pour in serving dish and sprinkle toasted almonds on top


Banana Bars 9 Recipe

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Banana Bars 9 Recipe
Ingredients
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 eggs
  • 3/4 cup sour cream
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon soda
Directions
Cream sugar and butter; add eggs, sour cream, bananas and vanilla. Add flour and remaining ingredients. Pour into a 15x10 inch jelly roll pan. Bake for 25 minutes at 350 degrees F.

If desired, frost with powdered sugar frosting while warm to give a glaze to the bars.

NOTE: You can also add miniature chocolate chips to the batter. Peanut butter can be added to the frosting, too.


Bottom Round Beef Stew Recipe

Submitted by RecipeTips.com
Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish.
Bottom Round Beef Stew Recipe
PREP: 30 minutes
COOK: 40 minutes
READY IN: 1.25 hours
Container: heavy skillet with lid
Servings:
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Ingredients
  • 1 pound beef bottom round
  • 2 tablespoons flour
  • 2 tablespoons oil, more as needed
  • 1 large onion, chopped
  • 2 cloves garlic, or more if preferred, sliced thinly (optional)
  • 2 cups stock, wine, water, or a mixture
  • 4 carrots
  • 4 potatoes
  • 1 tablespoon chopped fresh herbs, or a handful of herb sprigs; oregano,savory,rosemary, etc.
  • 1 tablespoon cornstarch, if needed
  • salt and pepper
Directions
  • Cut meat into small cubes, about 1". Mix 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons flour in a plastic or paper bag. Add the meat cubes, a handful at a time, and shake to coat.
  • Heat oil in a heavy skillet or Dutch oven and brown the meat over medium heat. Don't crowd the meat - brown in batches, if necessary, using more oil if needed. Add onion and garlic, if using, and cook until the onion begins to soften, about 5 minutes.
  • Add liquid, herbs, carrots and potatoes. Cover, adjust heat to maintain a simmer (don't boil! ) and cook until meat is done and vegetables are very tender, 30 to 40 minutes.
  • If using sprigs of herbs, remove before serving. If broth seems too thin, mash several potato chunks from the stew into the broth or thicken with cornstarch: mix 1 tablespoon cornstarch and 2 tablespoon water to a smooth paste, stir into the broth, and boil, stirring constantly, until thickened, 2 to 3 minutes. Taste for seasoning and add salt and pepper as needed.

Multigrain Bread Recipe

Submitted by RecipeTips.com
Although it takes about 3 hours to produce home made bread (and much of this is rising time), it is not difficult--and the results are well worth the time spent. Makes one large or two small loaves.
Multigrain Bread Recipe
PREP: 2 hours
COOK: 45 minutes
READY IN: 3 hours
Container: baking sheet
Serving Description: makes 2 loaves
Ingredients
  • 1 cup water
  • 1 tablespoon or 1 packet dry yeast
  • 1 cup white bread flour, more as needed
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup rolled oats (oatmeal)
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 3 tablespoons vegetable oil
Directions
  • Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
  • Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
  • Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
  • Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
  • For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
  • For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
  • To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
  • Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
  • Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Hot Chocolate Recipe

Submitted by RecipeTips.com
A creamy chocolate treat for a winter's day.
Hot Chocolate Recipe
PREP: 10 minutes
COOK: 1 minute
READY IN: 1 hour
Container: microwave safe large measuring cup
Serving Description: 1 cup
Servings:
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Ingredients
  • 6 ounces semi sweet chocolate chips
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/4 teaspoon cinnamon
  • 1 cup whipping cream
  • 1 cup milk - per serving
Directions
  • Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
  • Microwave for 2-3 minutes or until the chocolate is melted.
  • Stir to combine completely.
  • Allow to cool.
  • Whip the cream in a small mixing bowl until stiff peaks form.
  • Slowly add the chocolate mixture to the cream, whipping as you go.
  • Chill in the refrigerator for 1/2 hour.
  • Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
  • Stir until combined.
  • Microwave until hot, not boiling, and stir.
  • Top with mini marshmallows if desired.
  • The chocolate mixture can be refrigerated for up to one week in a covered container.

Chili Cheeseburger Macaroni Recipe

Kid-pleaser that you can put together easily.
Chili Cheeseburger Macaroni Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Ingredients
  • 8 ounces elbow macaroni
  • 1 pound ground beef
  • 1 onion, diced
  • 1/4 cup ketchup
  • 2 tablespoons mustard
  • 2 tablespoons chili powder
  • salt and pepper, to taste
  • 2 cups cheddar cheese
Directions
Preheat oven to 375 degrees. Cook macaroni according to package until al dente. In a large skillet, brown the ground beef and onion until no longer pink. Drain. Add ketchup, mustard and seasonings. Combine with cooked pasta and place in baking dish. Cover with cheddar cheese. Bake 7-10 minutes, until cheese is golden brown.

Ready To Serve Lettuce Salad Recipe

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Ingredients
  • 1 head Lettuce
  • 1/3 cup fried crumbled bacon
  • 1/3 cup slivered almonds, browned
  • 1 cup chow mein noodles
  • DRESSING:
  • 1/2 cup oil
  • 6 tablespoons Vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons seasoned salt
Directions
Mix together lettuce, bacon and almonds. Just before serving mix dressing and pour over salad. Toss with Chow mien noodles.

Herb Garlic French Bread Recipe

Submitted by RecipeTips.com
Garlic bread goes with just about any meal and when you add a bit of herbs and cheese to the mix, it makes it even tastier. This garlic bread is tender on the inside and better yet, can be made in advance and ready to pop in the oven when you are.
Herb Garlic French Bread Recipe
PREP: 5 minutes
COOK: 30 minutes
READY IN: 35 minutes
Servings:
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Ingredients
  • 1 loaf French bread, cut in half lengthwise
  • 1 stick butter, softened
  • 1 teaspoon oregano
  • 2 teaspoons parsley
  • 1/2 teaspoon garlic powder
  • 8 tablespoons Parmesan cheese, grated
Directions
Preheat oven to 300 degrees.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.


Slow Cooked Ham Recipe

Submitted by RecipeTips.com
Easy to prepare and enjoyable to serve, this ham is moist and delicious. The brown sugar sauce is the perfect accent to this slow cooker recipe. This sweet ham is also great to use for leftover ham recipes.
Slow Cooked Ham Recipe
COOK: 15 minutes
READY IN: 6 or more hours
Container: 5 quart slow cooker
Servings:
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Ingredients
  • 1/2 cup packed brown sugar
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon prepared horseradish
  • 1/2 cup freshly squeezed orange juice, reserve 2 tablespoons for rub mixture
  • 1 3 to 4 pound boneless smoked ham
Directions
  • Coat slow cooker with non stick cooking spray.
  • Turn slow cooker on high for 10 to 15 minutes.
  • Place ham cut side down in prepared slow cooker.
  • In a small bowl, combine brown sugar, Old Bay seasoning, prepared horseradish, and 2 tablespoons freshly squeezed orange juice. Pour remaining freshly squeezed orange juice over ham.
  • Cover entire ham with one half of the brown sugar mixture. Reserve remaining half for serving with ham.
  • Cover and cook on low for 6 hours or until ham reaches an internal temperature of 140°F.

Golden Parmesan Potatoes 5 Recipe

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Ingredients
  • 6 potatoes (large)
  • 1/2 cup flour
  • 1/4 cup Parmesan Cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup butter
Directions
Peel potatoes; cut into quarters. Combine flour, cheese, salt, and pepper in bag. Moisten potatoes with water and shake a few at a time in bag, coating potatoes well. Melt butter in 9 x 13 pan. Layer potatoes in pan. Bake at 375° for 1 hour. Turn potatoes once during baking.

Slow Cooked Baked Beans Recipe

Submitted by RecipeTips.com
Cooked by slowly baking all the ingredients together, this recipe proivdes a wonderful array of flavors.
Slow Cooked Baked Beans Recipe
PREP: 15 minutes
COOK: 4 hours
READY IN: 4 hours
Container: slow cooker
Servings:
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Ingredients
  • 1 pound ground beef
  • 1/2 pound bacon or 6 to 8 slices cut into 4 pieces
  • 1 onion - large, chopped
  • 2 stalks celery - finely chopped
  • 30 ounces canned pork and beans, do not drain
  • 15 ounces butter beans, drained (or lima beans, drained)
  • 15 ounces kidney beans - drained
  • 3 tablespoons mustard
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 3/4 cup ketchup
Directions
  • Coat inside of slow cooker with non stick cooking spray.
  • Add cut up bacon, hamburger, chopped onion, and celery to a large skillet. Cook hamburger mixture until ground beef is browned and onions are soft. Add remaining ingredients to skillet and stir until well combined.
  • Pour mixture into slow cooker and cook on high 1 hour. Reduce heat to low and continue cooking 3 to 4 more hours. Turn to warm until ready to serve.

    Every slow cooker temperature varies. Check your dish after 3 hours and adjust cooking time accordingly. Refer to instructions provided with the slow cooker, if needed.

Maple Frosted Poppyseed Cake Recipe

Submitted by RecipeTips.com
This is a great dessert for coffee and tea parties as well as everyday meals.
Maple Frosted Poppyseed Cake Recipe
PREP: 15 minutes
COOK: 45 minutes
Serving Size: 1 piece
Servings:
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Ingredients
  • 1 package white cake mix
  • 2 ounces poppy seeds
  • water
  • 4 egg whites
  • 1/2 cup vegetable oil
  • 1 package instant vanilla pudding
  • FROSTING:
  • 1 cup milk
  • 5 tablespoons flour
  • 1/2 cup butter
  • 1/2 cup crisco
  • 1 cup brown sugar
  • 2 tablespoons maple flavoring extract
Directions
  • Soak poppy seeds in amount of water listed on cake mix for at least 2 hours.
  • Mix together cake mix, poppy seeds with water, egg whites, oil, and pudding mix and beat for 2 minutes.
  • Bake for 40 minutes at 350°.
  • For frosting: cook milk and flour until smooth.
  • Beat together butter, crisco, brown sugar, and maple extract for 5 minutes. Add the milk and flour mixture and beat 5 minutes more.
  • Frost cooled cake and enjoy.

Barbecued Chicken Gorditas Recipe

Submitted by RecipeTips.com
A small, but hearty, sandwich that is delicious--and easy.
Barbecued Chicken Gorditas Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Serving Size: 1 each
Servings:
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Ingredients
  • 8 pieces gorditas - pre-made and pre-cooked
  • 16 ounces prepared barbecue chicken - shredded
  • 2 tablespoons cooking oil - more if necessary
Directions
  • Place oil in large heavy skillet so it fills pan with approximently 1/2 inch of oil. Heat on medium setting.
  • Place pre-made and pre-baked gordita in oil, about 1 to 2 minutes per side, until golden brown and crispy, turning once with a spatula. (A lower fat option is to cook the gordita by lightly coating the pan with a cooking spray or oil; this makes a less crispy gordita.)
  • Remove gorditas with spatula and place on a cooling rack or a paper towel to absorb excess oil.
  • Preheat prepared shredded chicken filling.
  • When gorditas are cool enough to handle, split each with a knife to open a pocket for the filling and fill with the chicken. 

Creamy Mexican Rice Recipe

Submitted by RecipeTips.com
With the creamy texture of risotto this Spanish rice recipe is the perfect complement to tacos, enchiladas or burritos. You could even add some browned ground beef to make it a meal in itself.
Creamy Mexican Rice Recipe
PREP: 5 minutes
COOK: 40 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 2 tablespoons oil
  • 1 onion, chopped
  • 1/2 cup rice (uncooked)
  • 1/4 bell pepper, chopped (optional)
  • 2 cups chicken broth, hot
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 cup diced tomatoes
Directions
Heat the oil over medium heat. Add onion to sweat.

Add the rice until lightly browned.

Add bell pepper, if desired, and cook 5 minutes.

Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.


Mexican Corn Cakes Recipe

Submitted by RecipeTips.com
A fun way to use left over corn on the cob.
Mexican Corn Cakes Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Container: Large bowl, fry pan
Serving Description: 1 patty
Servings:
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Ingredients
  • 1 1/2 cups masa harina
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese)
  • 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn.
  • 1 cup warm water - use only as much as you need
  • 5 tablespoons vegetable oil for frying
Directions
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.

Stovetop Pot Roast Recipe

Submitted by RecipeTips.com
For best results, choose a roast that is more flat than square, and has some fat and connective tissue which will help keep the meat moist during the long cooking time.
Stovetop Pot Roast Recipe
PREP: 45 minutes
COOK: 3 hours
Container: Dutch oven or very large covered skillet
Servings:
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Ingredients
  • 3 pounds beef roast (chuck, blade, rump)
  • 2 pounds potatoes
  • 1 pound carrots
  • 2 large onions
  • 2 tablespoons canola or other oil
  • 1 cup dry red wine (substitute tomato juice)
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 2 bay leaves
  • 1 1 inch piece stick cinnamon (optional)
Directions
  • Trim off any large pieces of surface fat.  Mix together salt, pepper, paprika and turmeric and  rub this all over the meat.
  • In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed.  Don't rush this step as browning is important for a rich deep flavor.
  • Reduce the heat and add 1 cup dry red wine (or tomato juice) and 1 cup water, the bay leaves, and, if using, the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
  • Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks.
  • After the meat has cooked for an hour, turn it over and add the cut up vegetables. If the vegetables don't all fit in your pan, remove some of the cooking liqiud to a second pan and cook some of the vegetables in it. Continue to simmer, covered, until the meat is tender, about an hour and a half.  The actual time will depend on the size and shape of the meat.
  • When the meat is done, remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary.
  • Slice the meat across the grain, arrange with the vegetables and drizzle with some of the pan juice. Serve, with the remaining juice in a separate bowl.

Pistachio Salad Recipe

Submitted by RecipeTips.com
A sweet salad that is quick and easy to make. This recipe is a great salad that can be made ahead of time or at the last minute when unexpected guest arrive.
Pistachio Salad Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Servings:
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Ingredients
  • 1 can crushed pineapple (large can)
  • 1 3 oz. package of instant pistachio pudding
  • 1 8 oz. container of whipped topping
  • 2 cups minature marshmallows
Directions
  • Empty the can of pineapple into a medium size bowl. Do not drain.
  • Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
  • Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
  • Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

No-Bake Cheesecake Recipe

Submitted by RecipeTips.com
Only the crust requires minimal baking in this easy cheesecake that's perfect when time is limited.
No-Bake Cheesecake Recipe
PREP: 45 minutes
READY IN: 45 minutes
Container: 9 inch pie plate, dish or tin
Serving Size: 1 slice
Servings:
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Ingredients
  • 18 graham cracker squares, crushed
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 8 ounces Cool Whip
Directions

For crust, preheat oven to 350° F: Combine crushed graham crackers, sugar and butter. Bake in oven for 6 to 7 minutes. Cool completely.

 
For cheesecake:
  •  Beat cream cheese and sugar together until smooth.
  • Add sour cream and vanilla. Beat until mixed well.
  • Add Cool Whip and beat on low until well blended. Do not overbeat.
  • Pour into cooled crust and refrigerate until well chilled.
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