Lulu's Crafty Cottage

No-Fuss No-Bake Cheesecake

Got a craving for cheesecake and don't wanna' fuss?  Here's your answer.  This cheesecake is sooo easy--it's ridiculous!  You can make it in advance and forget about it.  It's a light dessert with that delicious cheesecake taste.  No special pans, ingredients or skills required.  Give it a try--you won't regret it!

 

Ingredients:

1 ready made graham cracker crust
8 oz. cream cheese (room temperature)
1/2 cup sugar
1 cup sour cream
2 cups cool whip
1 teaspoon vanilla
2 teaspoons lemon juice

Directions:

Beat cream cheese and sugar until blended.  Add sour cream, vanilla and lemon juice.  Mix well.  Add cool whip and mix just until blended.  Pour into crust and refrigerate for a few hours.  It's even better if you refrigerate it over night or for a day.  Top with your favorite topping.  That's all there is to it!

No Fuss Cheesecake

Now that cooler weather is setting in, I've got the urge to bake again.  I've been thinking about baking a cheesecake (and some of my friends have been craving one, too).  Here's one I made that's quick and easy with the same rich taste of the old fashioned kind that takes a lot longer to make. No special pan needed--just a store bought crumb crust.  Less ingredients, too!  I'm sure you'll love this cheesecake as much as I do.  Enjoy!

No Fuss Cheesecake

Ingredients:

3 (8 ounce) packages cream cheese,

softened

1 cup sugar

3 eggs

1 teaspoon vanilla extract

1 or 2 teaspoons lemon juice (optional)

1 large store bought graham or cookie crust(the deep dish kind)

1/2 cup chocolate chips

 

Directions:

Preheat oven to 325 degrees. 

In a large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon if you're adding it.  Pour mixture evenly into prepared crust.  Melt chocolate chips in the microwave.  Be careful--only a few seconds at a time, stirring and checking to make sure they don't burn.  Drop the melted chocolate onto the cheesecake by spoonfuls.  Drag a butter knife through the puddles of chocolate and swirl.  Bake for 45 minutes to an hour.  Crust should be golden around the edge.  The center will still be jiggley but it'll firm up as it cools.  Let cool thoroughly and refrigerate for at least 2 hours before serving.

 

*This is a rustic cheesecake and it will have cracks in the top--no worries--that's  normal!

*You can leave out the chocolate if you want a plain cheesecake--it'll still be delicious!

*If you have the regular crust you can downsize the recipe using 2-8oz. cream cheese, 2/3 cup sugar, 2 eggs.  I use the same amount of vanilla and lemon juice--you can reduce this, too, if you like,

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Mini Cheesecakes



 

Ingredients:

24 vanilla wafer cookies 3 (8 ounce) packages cream cheese, softened 1 cup sugar

3 eggs 1 teaspoon vanilla extract 1 or 2 teaspoons lemon juice (optional) 1 (12 ounce) can cherry pie filling or any other flavor you like

Directions:

1.

Preheat oven to 325 degrees.  Line 24 muffin cups with paper or foil baking liners. I like to use the foil for a more festive look.  Place one vanilla wafer in each cup.

2.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon if you're adding it.  Pour mixture evenly into prepared muffin cups, filling each 2/3 full.  Bake for 20 minutes or until set.  Cool completely, then top with pie filling.  Cover and refrigerate until ready to serve. *It's normal for them to sink in when cooled.  Makes the perfect spot for the pie filling. Variation:  You can use half of an oreo cookie for the crust, then drop a Mini Reese's Cup on top of that, pour your batter over the candy.  Bake same as above.  Melt some chocolate chips and drizzle them over the finished cupcakes.  Peanut butter and Chocolate---yummy!

Make Your Own Hummingbird Food

I'd have to say that one of my favorite past times is bird watching.  All you have to do is provide the food....they provide the entertainment!  My favorites are hummingbirds.  I find them fascinating to watch and they're so beautiful.  In my part of the country, you know it's Spring when the hummingbirds arrive, the Ruby-Throated Hummingbird is native to the area.  They get here in April and then leave usually in September.  I'm getting ready to make a batch of hummingbird food and thought I'd share it with you.  It's so easy and the hummers will love you for it.  They come back every year, to the same spot where they found a feeder the year before!  Amazing little creatures they are.  If you've never had a hummingbird feeder, give them some time to find it.  But once they do....more will come.

Nectar Recipe

Ingredients:

1 Cup Sugar
3 Cups Water
Red food coloring (optional)

Directions:

Bring water, sugar and food coloring (if desired) to a boil. Boil 1-2 Minutes.  Let the mixture cool to room temperature before filling your clean feeders.  Store any extra nectar in the  refrigerator.

That's it!  Couldn't be easier and the ingredients are handy, too! 

***Never use honey or artificial sweeteners! Honey ferments easily and can cause sores in a hummers mouth. Artificial sweeteners have no food value.  Some people don't recommend using red food coloring but I always have without any bad reactions on the hummingbirds part.

***You should never use harsh detergent to clean your feeder. Rinse them each time you change your nectar with hot water.  Don't fill the feeder more than half full, because they won't be able to drink it all before it will need to be changed.

***Hummingbirds are very territorial and defend their favorite spots to feed, so you might want to put up 2-3 feeders in different locations around the house.  I have all of mine located so that I can see a hummer no matter what room I'm in. 

Enjoy them while you can....they'll be gone before you know it!

Lemon Sticks

The Flowermart of 2011 is this weekend--it's Baltimore's annual rite of Spring.....which brings to mind  traditional festival foods such as crabcakes and pit beef-- pastries, nuts, popcorn, pizza and Linganore wine.  But my favorite tradition is the Lemon Sticks---sold there since 1948.   I like to have these on hand at warm weather cook outs and gatherings--when the lemons are not too expensive.  All you need to do is:

 

Step 1:  Roll the lemon on a hard surface to loosen up those juices.

Step 2:  Cut the lemon in half to stretch the servings out.

Step 3:  Insert a peppermint stick in the center.

 

That's it!  I keep the lemons on ice to keep them chilled.  I recommend King Leo Soft Peppermint sticks if you can find them.  My second choice--and easier to find are Bob's Peppermint sticks.  Both of these brands are very porous and allow for the lemon juice to work it's way up through the peppermint stick like a straw.  You can find Bob's Peppermint sticks at Walmart, Cracker Barrel and Mars grocery stores.  Kids love this treat--just be sure to have some moist wipes on hand as they can get sticky.  Have fun and enjoy!

 

Little Duckie Sugar Cookies

These adorable cookies are perfect for a baby shower or Easter.  They work well for a boy or girl.  A platter of these will add instant sunshine to your table and bring on lots of smiles.  You'll have as much fun making these as you will eating them!

 

Sugar Cookies

Ingredients:

1 cup butter (room temperature)

2 tsp. baking powder

1 tsp. vanilla

1 large egg

1 cup sugar

3 cups flour

Directions:

Preheat oven to 400 degrees.

In a large bowl, cream butter and sugar with an electric mixer.  Beat in egg and vanilla.  Mix baking powder and flour, add one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand.  Do not chill dough.  Divide dough into 2 balls.  On floured surface, roll each ball into a circle about 1/8" thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned. 

Makes 24-36 cookies (depending on size of cutter)

Cookie Icing Recipe

 1 cup sifted confectioner's sugar

2 tsps. milk

2 tsps. light corn syrup

1/2 tsp. vanilla

 Place sugar and milk in bowl.  Stir until mixed thoroughly.  Add corn syrup and vanilla.  Mix well.  Using a decorator bag fitted with a round tip, outline your cookies.  Then come back and fill them in with icing using the same color or a different one.  If you're adding sprinkles or colored sugar, apply it right after while the icing is still wet so it'll stick.  If you don't have a decorator bag, you can use a spatula to spread the icing on each cookie and then add sprinkles or colored sugar. 

*I like to use squeeze bottles that you can find in the cake decorating section at Walmart.  They make decorating so much easier and neater.

*If your icing is too thick, just add more milk and if it's too thin, just add more sugar.

Blackberry Gravy

I learned how to make this delicious dish from my mother in law,  Maudeen who was an awesome country cook.  She taught me how to do many things but the best lesson was how to make country style biscuits and gravy.  Every once in a while, she'd open up a jar of blackberries that she had canned herself and make this wonderful sauce to enjoy with her homemade biscuits.  She called it Blackberry Gravy---so that's what we call it.  You can call it whatever you like---I hope you enjoy it as much as my family does!

 

Blackberry Gravy

 

Ingredients:

12 oz. bag frozen blackberries

1 cup water

1/2 cup sugar

1/4 cup flour

2 tablespoons butter

 

Directions:

In a medium saucepan bring the blackberries and water to a boil.  In the meantime, mix the sugar and flour together well.  If you skip this step--your gravy will be lumpy.  Add this mixture to your pan, stir well to keep your gravy smooth.  You might want to add a little more water to your gravy if it's too thick.  When you have the consistency you want, add the butter.  Serve this delicious gravy with hot biscuits---whether they're homemade, frozen, canned...whatever.  Enjoy!!!

*Makes enough for 1 batch of biscuits*

Valentine Sugar Cookies

It just wouldn't feel like Valentine's Day without a batch of these to munch on.  They're a tradition at our house.  They're easy to make and you don't have to decorate them much to make them look delicious!  These cookies are great for any occasion---if you don't have the cookie cutter shape you want to make---just cut the shape out of cardboard and use it to cut each cookie out individually.  This may take longer but the end result is well worth it.  There are endless possibilities to the shapes you can make.  Have fun and get creative with this recipe.  I'm sure you and your family will love them!  Enjoy!!! 

 

Sugar Cookies

Ingredients:

1 cup butter (room temperature)

2 tsp. baking powder

1 tsp. vanilla

1 large egg

1 cup sugar

3 cups flour

Directions:

Preheat oven to 400 degrees.

In a large bowl, cream butter and sugar with an electric mixer.  Beat in egg and vanilla.  Mix baking powder and flour, add one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand.  Do not chill dough.  Divide dough into 2 balls.  On floured surface, roll each ball into a circle about 1/8" thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned. 

Makes 24-36 cookies (depending on size of cutter)

 

Cookie Icing Recipe

 

1 cup sifted confectioner's sugar

2 tsps. milk

2 tsps. light corn syrup

1/2 tsp. vanilla

 

Place sugar and milk in bowl.  Stir until mixed thoroughly.  Add corn syrup and vanilla.  Mix well.  Using a decorator bag fitted with a round tip, outline your cookies.  Then come back and fill them in with icing using the same color or a different one.  If you're adding sprinkles or colored sugar, apply it right after while the icing is still wet so it'll stick.  If you don't have a decorator bag, you can use a spatula to spread the icing on each cookie and then add sprinkles or colored sugar. 

*I like to use squeeze bottles that you can find in the cake decorating section at Walmart.  They make decorating so much easier and neater.

*If your icing is too thick, just add more milk and if it's too thin, just add more sugar.

 

Valentine's Day wouldn't be complete without my brownies, too!  Here's a quick, easy recipe that's delicious!

 

Chewy Fudge Brownies

 

1 box Betty Crocker Fudge Brownies(13x9 Family Size)

1/4 cup water

2/3 cup vegetable oil( I use canola)

2 eggs

1/2 cup quick cooking oats

1/2 cup chocolate chips(any kind)

1/2 cup chopped nuts(optional)

 

Prepare brownie mix as directed on the box.  Then add the oats, chocolate chips and nuts if you're adding them.  Bake in a 325 degree oven for 25-30 minutes.  Turn the oven off when the edges are looking crisp and done(this should be within 5 minutes before they're done) leave in oven for 5 more minutes, just to be sure that the brownies are cooked in the center.  You don't want to overcook them.  Let brownies cool to room temperature before cutting.  Use a plastic knife for less sticking.  I used a heart shaped metal cookie cutter to cut these out.  Hope you like them!

Makes about 24---less if you're using a cookie cutter

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Same Sugar Cookie recipe and Brownie recipe all done up for Halloween!

Easy Party Recipes

Whether it's game day, race day---or a party---these recipes are easy and delicious!  I hope you enjoy them as much as my friends and family do.  Have fun creating these dishes no matter what the occasion.  They just might become your family favorites, too.

 

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Seven Layer Taco Dip                       

Ingredients:
1 envelope (1 ounce size) taco seasoning mix
1 can (16 ounce size) refried beans
1 package (8 ounce size) cream cheese, softened
1 container (16 ounce size) sour cream
1 jar (16 ounce size) salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can (6 ounce size) sliced black olives, drained
2 cups shredded Cheddar cheese

Directions:
Spread the refried beans  onto a large serving platter.
Blend the taco seasoning mix, sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Serves 25 

 

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Cold Taco Dip

Ingredients:                                                                                                                               16 oz. softened cream cheese
16 oz. sour cream
1 envelope taco seasoning
shredded lettuce
2 medium tomatoes, diced
8 oz. shredded cheddar cheese

Directions:
Place softened cream cheese, sour cream and taco seasoning in mixing bowl. Mix with electric mixer until smooth. Spread mixture in the bottom of a 9" x 13". Place shredded lettuce all over the top of the cream cheese mixture. Next, sprinkle shredded cheese on the lettuce. Top with diced tomatoes. Chill until ready to serve.

Serve with tortilla chips.

 

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Buffalo Chicken Quesadillas

Ingredients:

4 cups chicken, cooked and shredded
3/4 cup Buffalo wing sauce
2 cups shredded Monterey Jack cheese
12 flour tortillas (soft taco size)
Blue cheese dressing and celery sticks, for serving

Directions:

In a large bowl, combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas and top with remaining 6 tortillas. Heat a large skillet over medium heat and coat with nonstick cooking spray. Cook the quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.

Serves 6 to 8

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Cheese-Stuffed Mushrooms


Ingredients:
1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder
1/2 cup finely chopped green onion with tops
4 ounces feta cheese
2 ounces cream cheese
1   (10-ounce package) frozen chopped spinach
24   fresh mushrooms, stems removed
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel.  Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese.  Mix well.  Add more salt to taste if you like. Fill mushroom caps with mixture and place on a cookie sheet.  Sprinkle Parmesan cheese on top.  Bake for 15 to 20 minutes.  Serve warm.

Makes 2 dozen

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Easy Cheeseball 

Ingredients

3 8 oz. packages Cream Cheese (room temp)

1 package Dry Ranch Dip Mix

2 cup of finely shredded Sharp Cheddar Cheese

1 cup chopped ham

Optional:  finely chopped nuts, crisp chopped bacon, chopped parsley, or additional cheddar cheese, all can be used to roll the finished ball in for garnish. 

Directions:                                                                                                                            Cream the cream cheese, add ranch dip and mix well.  Add the shredded cheese and ham.   Divide in half and shape each portion into a ball on plastic wrap.  Roll the balls in one of the optional garnishes if you like.  Wrap in plastic wrap and refrigerate for a few hours or until firm.  I add ham to one portion and leave one plain for those who don't like meat in theirs.

  My family prefers their cheeseball "Naked" (no garnish)

Serve with crackers or veggies.

 

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Honeyed Chicken Wings     
 

Ingredients:
3 lbs. chicken wings
3/4 c. barbeque sauce
3 tbsp. oil
1/4 c. spicy brown mustard
2/3 c. honey
1/4 c. soy sauce
1/2 c. orange juice
2 tbsp. grated ginger (substitute 1 1/2-2 teaspoons powder ginger if you prefer)

Directions:
Cut off  and discard tips of chicken wings and cut remaining pieces in two. Arrange in a 9x13 baking dish.  Combine barbeque sauce, oil, mustard, honey, soy sauce, ginger and orange juice. Pour over wings. Bake in a 400 degree oven for 40-45 minutes or until browned.  Turn the pieces over half way through baking time.
You can prepare this dish ahead and let marinate overnight.

***For easy clean up---wrap the baking pan in foil before filling.

 

 Serves 10-12

 

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Tangy Meatballs

Ingredients:
2 1/2 lbs. pre-cooked packaged meatballs
1 1/3 c. chili sauce
1/2 c. grape jelly

Directions:
Mix chili sauce and grape jelly into crockpot.  Stir well to blend.  Add the pre-cooked meatballs.  Stir gently to evenly coat the meatballs.

Cook on low for 5 hours.

Serves approximately 12 or more

 

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Mrs. Claus' Christmas Card...

via gooseberrypatch.typepad.com

This is such a simple, easy recipe with a beautiful result for little effort. Just wanted to share it with you. Make some to share---they'll love you for it!

Watermelon, zucchini and peaches, oh my!

 

Seems like every summer I'm blessed with an abundance of watermelon, zucchini and peaches.  I love them all and decided to preserve the excess amounts so they wouldn't go to waste.  I was really pleased with the end results and I realized that a lot of people still like to receive home made goods.  So here's an opportunity to share summer's bounty with your friends and loved ones long after summer has gone.  I've shared my recipes with you.  I hope you enjoy making them as much as I did.  These are all easy to do...enjoy!

 

Zucchini Relish                                                    

12 cups ground zucchini

4 cups ground onion

1 1/2 cups ground red and green peppers

2 Tablespoons salt

2 1/2 cups vinegar

6 cups sugar

1 Tablespoon dry mustard

1 1/2 teaspoons celery seed

3/4 teaspoon turmeric

1/4 teaspoon pepper

3/4 teaspoon cornstarch

 

Grind zucchini, onions and peppers (I chopped mine in a food processor) add salt.  Let stand overnight.  Rinse in cold water and drain in colander.  In a large pot, mix vinegar, sugar, mustard, celery seed, turmeric, pepper and cornstarch.  Cook until mixture begins to thicken and look syrupy.  Add zucchini mixture and mix well.  Cook for 30 minutes.  Pour into hot, sterilized jars and seal.

(My colander had large holes, so I lined it with cheesecloth so the chopped veggies wouldn't rinse out through the holes)

*Approximately 10 half pint jars*

 

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Watermelon Rind Pickles

4 quarts watermelon rind (white part only) cut into 1 inch cubes

1 cup kosher salt

2 gallons of water

3 cups white vinegar

1/2 teaspoon mustard seed

1 teaspoon whole, assorted color peppercorns

7 cups sugar

 

In a large bowl or pot, add 1 gallon of the water and the salt, stir until dissoved.  Add watermelon rinds, cover with a layer of ice and refrigerate overnight. 

Drain off the water and ice, thoroughly rinse the rinds.  In a large pot, over medium high heat, cook the rinds with the remaining gallon of water.  Cook until tender, about 5 minutes.  Drain and set aside.  Return the saucepan to heat and add vinegar, sugar and spices.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Add watermelon rinds and cook until transparent, about another 10 minutes, stirring occasionally.

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher.  Remove one at a time when ready to fill.  While rinds are still hot, use a slotted spoon to fill the hot sterilized jars.  Pour vinegar mixture over rinds, filling the jar within 1/4 inch from the top.  Wipe the rims with a clean damp cloth and seal jars with lids and rings.  Process in a boiling water bath for 10 minutes.  Make sure the water level is 1 inch over the top of the jars.  Remove from water bath and allow to cool on the counter overnight.

Makes 3 quarts

*I used half pint jars*

 

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Peach Marmalade

5 cups mashed peaches

7 cups sugar

2 cups crushed pineapple ( I used canned, just drain it well)

1 6-ounce package jello (peach, apricot, orange, or rasberry)

*I used rasberry jello*

Combine peaches, sugar and pineapple in a pot.  Boil for 15 minutes.  Add jello and stir until dissolved.  Pour into hot sterilized jars and seal.  You can also use freezer safe containers, fill them, cool and then freeze. 

*Makes approximately 5 pints*