Tag Archive | Covered Dish Meal

Cheesecake for a Crowd

I get tired of making the same desserts each Sunday.  Recently my family suggested Cheesecake.  But most recipes make a small round cheesecake that doesn’t serve too many people.  However, I found this recipe and tried it with my own personal adaptations. (I don’t know that I’ve ever followed a recipe exactly or done the same thing twice.)

Cheesecake (11 x 7 Pan)

  • 1  cup graham cracker crumbs
  • 1/4 cup butter
  • 1/4 cup sugar

Preheat oven to 350 degrees.  Melt the butter in pan in preheating oven.

Sprinkle graham crackers and sugar over melted butter.

Press down and form crust.

Bake for 10 minutes.

Mix together in mixing bowl.

  • 4 packages of cream cheese, (8 ounces) softened
  • 1 1/2 cups sugar
  • 5 Eggs
  • 1 tsp Vanilla
  • 1/2 tsp Almond flavoring (optional)

Beat on low slowly adding ingredients together.  Too many air bubbles will cause it to fall when baking.

Pour into crust and bake for 50 minutes or until set.  (Cheesecake works best in a moist oven so add a pan of water below the cheesecake.)

My husband didn’t want the sour cream topping but for those who do:

Topping

  • 1 16 ounce sour cream
  • 3/4 cup sugar
  • 1 tsp vanilla

Blend together.  Spread over top of hot cheesecake and bake for an additional 10 minutes.

Refrigerate.

This sliced well enough that the cheesecake could be served as bars.

I guess it was liked well enough because there was fighting over the last slices. :0

 


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Pineapple Casserole

This recipe is very good. Could easily be a dessert. Goes well with ham.

Pineapple Casserole

  • 3 20-ounce cans pineapple tidbits or chunks, in its own juice
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 cup sharp grated cheese
  • Topping

  • 1 stick of butter, melted
  • ½ cup Ritz cracker crumbs (I just crumble one tube of crackers.)

Drain pineapple, saving 2 tablespoons of juice. Mix the juice, sugar and flour. Add pineapple and cheese. Put in greased casserole. Mix butter and crackers. Put cracker mixture on top of casserole. Bake at 350 degrees F. (175 degrees C) for 20 to 30 minutes.

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Swedish Nut Cake

This cake is very bad for you which is what makes it so good! I often take this for covered dish meals because it can be made ahead of time and refrigerated. But if you want it when it tastes best serve it still slightly warm! 

Swedish Nut Cake

Ingredients

  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 (20 ounce) can crushed pineapple with juice 

  • Icing

  • 1 (8 ounce) package cream cheese
  • 1 3/4 cups confectioners’ sugar
  • 1/2 cup chopped walnuts (if desired)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11×7 inch baking pan.
  2. In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla. Beat until smooth and pour into 11×7 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Don’t overcook. Cake will be moist.
  4. For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners’ sugar until light and fluffy. Fold in 1/2 cup nuts. (I normally don’t add the nuts to the icing.)

I sometimes add about ¾ cup of coconut, estimated amount, to the cake batter before baking.

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