No Bake Cheesecake Recipe
Ingredients:
- 1 brick (8 oz) Philadelphia cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 small box (3.4 oz) instant pudding mix (I use Pumpkin Spice, but any flavor works)
- 1 small container (8 oz) Cool Whip, thawed
Instructions:
- Prepare the Cream Cheese:
- Place the softened brick of Philadelphia cream cheese into a mixer.
- Beat on medium speed until smooth and creamy, about 2-3 minutes, making sure there are no lumps.
- Add Sweetened Condensed Milk:
- Pour the sweetened condensed milk into the cream cheese mixture.
- Mix on low speed, gradually increasing to medium, until fully incorporated and smooth. Scrape down the sides of the bowl to ensure everything is blended evenly.
- Mix in the Pudding:
- Add your favorite instant pudding mix (Pumpkin Spice, vanilla, chocolate, etc.).
- Continue mixing until the pudding powder is completely combined and the mixture starts to thicken slightly.
- Fold in Cool Whip:
- Gently fold the thawed Cool Whip into the mixture using a spatula, until the mixture is light and fluffy. Be careful not to overmix, as you want to keep the airy texture.
- Serve or Store:
- You can spoon the mixture back into the Cool Whip container for easy storage, or transfer it to an airtight container.
- For serving, you have several options:
- Spoon the cheesecake filling into individual graham cracker pie crusts.
- Make graham cracker sandwiches by spreading the mixture between two graham crackers.
- Serve it as a dip for fresh fruit like strawberries, apple slices, or bananas.
- Or, just enjoy it by the spoonful!
Lasagna Rolls Recipe
Ingredients:
- 10 lasagna noodles
- 1 lb ground beef
- 1 roll (16 oz) Italian sausage
- 1 medium onion, diced
- ¾ container (about 12 oz) ricotta cheese
- 1 large bag (16 oz) shredded mozzarella cheese
- 2 cans (24 oz each) marinara or tomato sauce
- Italian seasoning, garlic powder, salt, and pepper (to taste)
Instructions:
- Cook the Lasagna Noodles:
- Boil a large pot of salted water and cook the lasagna noodles according to the package directions until al dente. Drain and lay them out flat on a baking sheet or clean towel to prevent sticking.
- Prepare the Meat Filling:
- In a large skillet over medium heat, sauté the diced onions until softened and translucent, about 5 minutes.
- Add the ground beef and sausage to the skillet, cooking until browned and fully cooked through. Break up the meat as it cooks, and drain any excess grease.
- Season the mixture with Italian seasoning, garlic powder, salt, and pepper to taste. Remove from heat and allow the mixture to cool slightly.
- Mix the Ricotta Filling:
- In a mixing bowl, combine the ricotta cheese with a portion of the cooked meat mixture (about half). Stir in a handful of shredded mozzarella cheese and season with a little more Italian seasoning if desired.
- Assemble the Lasagna Rolls:
- Preheat the oven to 425°F (220°C).
- Spread a thin layer of marinara sauce on the bottom of a large baking dish to prevent the noodles from sticking.
- Lay out each lasagna noodle and spread a generous amount of the ricotta-meat mixture over each one, leaving a small edge at the ends.
- Sprinkle a bit more mozzarella cheese on top of the ricotta mixture, then carefully roll up the noodle (not too tightly).
- Place each lasagna roll seam-side down in the baking dish.
- Bake the Lasagna Rolls:
- Pour the remaining marinara sauce evenly over the lasagna rolls, ensuring they are all well-coated.
- Sprinkle a generous amount of shredded mozzarella cheese on top of the sauce.
- Cover the dish with foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let the lasagna rolls cool for a few minutes before serving.
- Serve with garlic bread and a side salad for a complete meal. This recipe makes enough to feed 6 people, with leftovers for tomorrow.
Enjoy!