Neapolitan Cheesecake Cake

Sweet layers of cake and a cheesecake center all wrapped in chocolate buttercream frosting. Because the recipe uses boxed cake mixes...it makes two cakes. Luckily the cake freezes beautifully and can be eaten at a later date. Thank you Shugary Sweets



For the cheesecake layer:

2 package (8 oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

 

For the chocolate cake layer:

1 boxed mix for chocolate cake (with ingredients according to package)

 

For the strawberry cake layer:

1 boxed mix for strawberry cake (with ingredients according to package)

 

For the frosting:

1 cup unsalted butter, softened

4 cup powdered sugar

1/4 cup unsweetened cocoa powder

2 Tbsp chocolate syrup

3 Tbsp milk

 

• Start with the cheesecake layer:
• Preheat oven to 325 degrees.
• Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
• Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan.
• Tighten the ring and set aside.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
• Add in salt and eggs, one at a time, beating well after each addition.
• Beat in sour cream and vanilla extract.
• Pour into prepared 9-inch springform pan.
• Place in preheated oven on middle rack.
• Bake cheesecake for about 50 minutes, until beginning to brown.
• Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes.
• Remove from oven and cool completely on counter.
• When cooled, using a butter knife to run along the edges of the pan and release the cheesecake.
• Cover the cheesecake with plastic wrap and freeze until ready to use.
• Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans.
• You will only need one layer of each cake for this recipe, so store the extra cake in the freezer for a later date.
• For the frosting, beat butter for 2-3 minutes until pale yellow.
• Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
• To assemble place the chocolate layer cake on the cake platter first.
• Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer,
• Remove the springform pan plate and peel off the parchment paper from the cheesecake.
• Top with the layer of strawberry cake.
• Cover in chocolate frosting
• Dip fresh strawberries in melted dipping chocolate to use as a garnish.



Slow Cooker Meatloaf

Quick and easy to throw together. Making in the slow cooker guarantees it doesn’t get dried out..and keeps its shape for slicing. Thank you Recipe Chatter



2 pounds ground beef

1/2 cup chopped green peppers

1/2 cup chopped onions

2 eggs

1 1/2 teaspoon salt

1 cup Ritz cracker crumbs

1 1/2 cup ketchup, divided

1 teaspoon yellow mustard

1/4 cup brown sugar

 

• In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup.
• Use a spoon or your hands to incorporate the mixture.
• Line your slow cooker with aluminum foil and spray with non-stick spray.
• Shape the meat mixture into a loaf and place in slow cooker.
• Cook on LOW for 6-8 hours.
• In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf.
• Let cook for remaining 15 minutes.
• Let cool, slice and serve.

 



Layered Banana Split

Easy and delicious. Thank you Recipe Chatter



2 cups graham cracker crumbs

1/2 cup butter, melted

8 ounces cream cheese, at room temperature

1/2 teaspoon vanilla

1/4 cup granulated sugar

2 Tablespoons + 3 1/2 cups cold milk, divided

16 ounces Cool Whip topping, divided

1 (23-ounce) container of frozen sliced strawberries, thawed and drained well

1 (20-ounce) can crushed pineapple, drained well

2 (3.4 ounce) boxes of banana cream pudding instant pudding

Chocolate syrup

Maraschino cherries (optional, but encouraged!)

Nuts (optional)

• Grease a 9×13-inch baking dish; set aside.
• In a medium bowl, combine the graham cracker crumbs and melted butter.
• Stir the mixture until it’s evenly moist.
• Dump the crumbs into your baking dish and press them into an even layer.
• Place the baking dish into your refrigerator until you’ve prepared your next layer.
• In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed.
• Mix together until fluffy and light.
• Using a rubber spatula, completely mix in 8 ounces of the Cool Whip.
• Once combined, remove your baking dish from your refrigerator
• Evenly spread the cream cheese mixture on top of the graham cracker crust.
• Pour drained strawberries and pineapple on top of the cream cheese mixture and spread evenly.
• It doesn’t matter which fruit you put in first.
• Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk.
• Whisk for a few minutes until the pudding starts to thicken.
• Use a rubber spatula to spread the pudding over the fruit layer.
• Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
• Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible.
• Drizzle the chocolate syrup on top of the Cool Whip layer.
• Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight

 



Slow Cooker Cheesy Bacon Ranch Potatoes

All of the flavors combine to create these delicious potatoes.  A delicious side for any meal. Thank you The Recipe Critic



4 Medium sized potatoes or 6-8 small red or yellow potatoes

1 large onion, thinly sliced

½ pound bacon, 1 pound makes it that much better :)

2½ cups shredded cheddar cheese

1 package dry ranch seasoning packet

2 T butter

½ cup sliced green onions

 

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil.
• Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom.
• Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese.
• Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly.
• Cook on low for 4-6 hours in your slow cooker.
• Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.



KFC Coleslaw Copycat

This dressing tastes almost identical to the original thanks to one key ingredient. Use Miracle Whip not mayo...it DOES make a difference. Thank you Centre Cut Cook



1 cup miracle whip (not mayo)

1/2 cup sugar

3 tablespoons vegetable oil

3 teaspoons apple cider vinegar

1/2 teaspoon celery salt

8 cups finely chopped cabbage

2 medium carrots medium carrots, shredded

1/4 cup very finely chopped onion

 

• In a large bowl combine oil, vinegar and sugar.
• Add in onions and celery salt.
• Stir in miracle whip.
• Toss the cabbage and carrots together.
• Pour the dressing over the cabbage and carrots, stir well.
• Cover and refrigerate for 24 hours before serving for the best result.



Giant Beef Empanadas

This recipe was recommended by Jerralea at Jearraleas Journey. I cant wait to try it. Thank you Christy Jordan's Southern Plate



 

1 pound lean ground beef

1 cup onion, chopped

1 cup green pepper, chopped

1 can (14.5oz) Diced Tomatoes, undrained

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon pepper

2 cups of grated cheddar cheese

2 refrigerated ready made pie crusts (Karen uses Pillsbury)

1 egg yolk mixed with 1 Tablespoon water (Optional)

 

• Cook beef, onions & green pepper in skillet until meat is no longer pink
• Drain.
• Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
• Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
• Place one unrolled pie crust at one end of greased cookie sheet.
• If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada)
• Place half of beef mixture on half of pastry  like half moon shape ‘D’, leaving one inch border around edges.
• Sprinkle with about ½ of cheese being careful not to over fill with either beef or cheese
• Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
• Brush top with yolk mixture. (You should have a half moon shape)
• Repeat above with remaining pastry.
• Bake at 400 for 20 – 30 minutes or until golden brown.
• Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole

Green Chilli Cheese Bread

Absolutely delicious..Thank you My Turn for Us

 

 
6 cups flour
2 Tbsp sugar
2 tsp. salt
2 Tbsp butter
2 cups of milk
2 pkgs yeast
3 cups of chopped green chilli
2 cups of shredded cheddar cheese

• Dissolve yeast in 1/4 cups of warm water. 
• Add milk, butter, salt and sugar. 
• Stir until well blended
• Sprinkle 3 cups of flour into this mixture, add the green chilli and cheese, stir until combined.
• Add remaining flour to make a soft dough. 
• Place dough in a greased bowl and let rise for 1 1/2 hours.
• Remove from bowl and shape into round loafs or put into loaf pans
• Cover and let rise in a warm place for about 45 minutes
• Bake at 475 degrees for about 45 minutes.